Handleiding Vibiemme Domobar Super (pagina 20 van 44) (Engels)

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8 - It’s About The Coffee

Let’s take a break just for a bit and talk about coffee. Whatever the beverage you intend to make with your

new Vibiemme Domobar Super, they all start with two things- water and coffee. It should be apparent that the

coffee taste of the beverage, whether it be a strait espresso, an Americano, latte, or cappuccino, comes from the

coffee beans that you use.

First and foremost, it is critically important that the coffee you use be fresh. Whatever the brewing method,

fresh coffee is always important, but never more so than when making espresso. If you buy coffee in bags or cans

that say, “Best if Used By...,” followed by a date that is months away, you can just about be sure that it is not fresh.

These beans, if properly packed, may be drinkable for the ﬁrst day or so after opening, but it doesn’t take long for

them to begin to taste stale. For espresso, coffee that is more than about two or three weeks old from the time it

was roasted will probably not make the best possible beverage. The ﬁrst time that you are fortunate to pull some

shots using coffee that is just a day or two old you will immediately notice the difference.

If you are not roasting coffee at home, the best source of whole-bean, freshly-roasted coffee might be in your

local community. Find a local coffee roaster that can supply you with fresh beans. Ask them when they roast and

try to pick up your beans as close to the roasting date as possible. If you cannot ﬁnd a local roaster look for an

online reseller who can supply fresh beans. Don’t be afraid to experiment. Order beans from various suppliers

until you ﬁnd something you like.

We mentioned “whole beans” in the previous paragraph. We recommend that you never use pre-ground

coffee in your Domobar Super. When making espresso, the size of the coffee particles is critical and so grinder

adjustment is a huge part of making espresso. Beyond that, once coffee is ground it should be used within in a few

minutes. Whole beans, ground per use in a quality grinder, is the only way to get the best tasting espresso from

your new machine. In many ways the grinder is more important than the espresso machine!

The roast is also very important. One of the most widely-held misconceptions is that coffee beans used for

espresso need to be very dark roasted. If you look at the bins of stale coffee at the supermarket you will actually

see nearly-black beans in a bin marked “Espresso Roast.” That couldn’t possibly be much further from the truth.

There is no such thing as “Espresso Roast.” Very dark and oily beans are almost always over-roasted for most any

coffee making method, especially espresso. If you like the taste that dark-roasted coffee gives then that is ﬁne,

but give yourself the opportunity to experience the taste of properly roasted coffee which should only exhibit a

few drops if oil here and there, and have a dark oak or mahogany color to them. If there is a rule about roasting

and espresso, we can say that the darker the beans the less they will taste like coffee and the more they will taste

of the roast alone. Additionally, if we risk a generalization once again, the darker the roast the more bitter the

espresso.

If you are in a situation where you need to store beans for more than a week or ten days, the best solution

is as follows: divide the coffee into a number of two or three day portions. Place these in glass canning jars of a

volume that allows each jar to be ﬁlled as fully as possible so that as much air as possible is displaced. Seal the

jars tightly (vacuum packing is not necessary) and place them in your freezer- the colder the better. Remove one

jar the evening before you need more coffee, in order to allow them to come up to room temperature before being

opened. This eliminates condensation on the beans. When that jar is nearly empty, take out the next jar to repeat

the process.

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