ABout
Hey this is Ahmed , former head barista at space Cafe jinja Uganda
Currently @Cafemello specialty coffee as Head barista
Before applying for the role i studied the job description ,i have
the skills qualities and tributes to excel in the role .also a barista
championship of Uganda for the Aeropress challenge 2022. I do
Calibrations, manual brewing, latte art ,smoothie blends, customer
interactions & espresso machine maintenance .Am a great communicator ,
a sole team worker and collaborator
. I take ownership of problems and challenges and always seek ways to help
grow .I would love to increase on my area of expertise about coffee , would love
to go future in the coffee industry and also be empowered to become the
best version of my self am so passionate about my work
Skills & Attributes
Latte art
Customer service interaction
Manual Brewing (Aeropress ,French press, Che mix & V60)
Calibrations
Espresso machine maintenance
Responsibility,
Am passionate about delivering high quality customer service and care
i have ability to deal with and resolve customer complaints quickly and efficiently
Am able to communicate effectively when dealing with either customers and company stakeholders
I am flexible and i can work unsociable hours as when required and i am also loyal and
hard working person who understands how important the customer service role is for the
success of your company
Work showcase
Aeropress
The Aeropress is a piston-style brewer that forces coffee through a thin paper filter directly into a cup. It brews just a single serving of coffee at a time, but its size and durability make it a favorite device among travelers and campers.
2) Stir and brew in 10-30 seconds
Brewing Basics
If you’re new to brewing, keep these tips in mind to make your perfect cup:
◾ Press gently
Pressing too fast or with too much force compacts the coffee grounds, making it harder to press into your mug
◾ Grind size
If the water is running through too fast, your grind is too coarse
◾ Trust your taste
Rather than focusing on brewing in the “right” way, prioritize finding a method that makes coffee you love. If it tastes good, you’re doing it right!
My Aeropress Recipes
Ahmed Barista
(#1)
Grind size
Medium coarse
18g coffee
amount of H20 = 220
Time = 3min
Method inverted
Temperature 89
(#2)
20g coffee
medium coarse
Amount of water 250
Duration 3min brew time
Method Inverted
Temp 89
(#3)
16g
Medium fine
200g of H20
Time =3min
Method inverted
Temp 92
Conclusion
#2 & #4 suit a different purpose - easier-drinking, mellower flavours overall. If you're not looking for an intense hit, these will be a better option. Then it's just a choice of coffee - do you want chocolatey, smooth character, or a fruity and zesty drink?
This was just a little fun for us at Space cafe Coffee
Beautiful show case pouring the aeropress cup of coffee
TIP: Try to smell only for 1-2 seconds when evaluating the aroma of a cup of coffee, and wait 5-20 seconds before you smell again!
TIP: Ask a friend to cover different food products and try to detect the smell.
L
THE TASTE BUDS
Our tongue is covered with papillae, which are the bumps that you can see on your tongue. Each of these papilla contain multiple taste buds that are filled with gustatory – or taste – cells. The tip of each gustatory cell, that protrudes through a pore on the surface of the tongue, is covered with receptors for the basic tastes. You can imagine these receptors as keyholes.
SOUR
BITTER
SWEET
SOUR
The outdated tongue map.
For example, when a matching key (i.e. a basic taste) reaches the keyhole for that specific taste, a signal is sent to the brain that we are eating some- thing that corresponds to one or more of the five basic tastes such as bitter (Chaudhari & Roper, 2010). We are able to detect all basic tastes across the whole tongue, which challenges the outmoded representation of the tongue map in the illustration above.
The Espresso Compass is a tool designed to help baristas adjust their espresso shots for optimal flavor. Here's a detailed explanation of how to use it:
Components of the Compass:
1. Axes
- Strength (Y-axis),This refers to the concentration of coffee in the espresso. Moving up the axis indicates stronger coffee, while moving down indicates weaker coffee.
- **Extraction (X-axis)**: This refers to how much of the coffee's soluble compounds are dissolved in the water. Moving right indicates more extraction, while moving left indicates less extraction.
2. Quadrants.
- **Under-Extracted and Strong** (Top Left): Descriptors include overwhelming, intense, sour, and salty.
- **Sweet Spot** (Center Green Zone): Balanced flavors, sweet, transparent, plump, and lush. This is the target zone for optimal espresso.
- **Over-Extracted and Weak** (Bottom Right): Descriptors include watery, bitter, dry, and powdery.
- **Over-Extracted and Strong** (Top Right): Descriptors include bitter, dry, intense, and overwhelming.
- **Under-Extracted and Weak** (Bottom Left): Descriptors include quick finish, bland, thin, and watery.
### Adjustments:
- **Improve Extraction**:
- Distribute grinds evenly.
- Use a good grinder, flat and snug tamper, VST baskets, and a well-developed roast.
- Benefits: Creates a larger sweet spot, allows for richer and sweeter espresso, intensifies positive flavors, diminishes negative flavors, and increases efficiency.
- **Increase Extraction**:
- Make extraction more even or use a finer grind setting.
- Avoid grinding too fine to prevent uneven extraction.
- Benefits: More room for barista expression and exploration of unique flavors.
- **When Adjusting Yield**:
- Do not change the dose.
- Adjust grind if shot time is too far off.
- Yield changes will result in time adjustments.
### Using the Compass:
1. **To Improve Extraction or Extract More (Move to the Right)**:
- Make the grind finer or increase the extraction time.
- Adjust evenly distributed grinds for consistency.
2. To Increase Yield (Move Down)
- Increase the amount of water passing through the coffee.
3. To Decrease Yield (Move Up)
- Decrease the amount of water passing through the coffee.
4. To Worsen Extraction or Extract Less (Move to the Left)
- Make the grind coarser or decrease the extraction time.
### Practical Tips:
-Even Extraction .If you experience both bitterness and sourness, your extraction is likely uneven. Aim for an even extraction to explore the coffee's unique flavors without distraction.
The Espresso Compass helps in making precise adjustments to achieve the best possible espresso by balancing strength and extraction levels.
.jpg)
L
Comments
Post a Comment