Coffee in Malaysia

Nowadays, I shuddered whenever I hear someone say they will “make you a cup of prefect espresso”. Or worst, they gonna teach you to make that “perfect espresso”.

Is that the non-channeling, 28 seconds, 60ml double shot?

Or that 20 seconds, 25ml super ristretto?

Or that 5-seconds pre-infused, 8-seconds 6bar, 7-seconds 9bar and 5-seconds 3bar extraction?

Oh wait, did you mention 14g of coffee or was it 19.5g? Don’t forget the 93 Celsius water at the grouphead.

You got all that perfectly sorted out? Wait a min.. is that a conical burr grinder you are using? Wooohhh… careful with that clump… ahhh.. yes.. nicely distributed. I can feel the perfect espresso coming….

Then.. Stranger walked in. Prefect Espresso Guy set about making that perfect espresso.

Prefect Espresso Guy: So.. how’s the espresso?

Guy drinking it: Hmm… remind me again, what should I expect to find in this cup?

Guy making espresso: Espresso. You expect to find espresso in the cup. Hey, just kidding…. Ok, ok…. blueberry, floral, sweet with hints of chocolate perhaps.

Guy drinking it: Blueberry? Sweet? Chocolate?… Tada pun!!! And what’s this SOURNESS!

Guy making espresso: No..No.. supposed to be bright with lovely acidity. Never mind, let me make you a cappuccino. I’m sure you like.

— 3 minutes after —

Prefect Espresso Guy: Nice? Sweet and smooth?

Guy drinking cappuccino: Hmmm, very cold leh… Not hot enough. And so light. Cannot taste coffee. Make it stronger can ah? And I want sugar too.

By this time, Prefect Espresso Guy was about to cry thinking “But i’m making him a perfect espresso. Why he no like? I already make his milk extra hot at 58 Celsius. Why he say cold.”

Now, Go Make Your Perfect Espresso

Had some discussion about the need to wipe the basket in the portafilter, or flushing with hot water. All respectable barista knew that you need to wipe clean and dry the basket before dosing.

Different practices:
1. Wiping only. Totally sufficient. No flushing with hot water is necessary.
2. Wiping and occasionally flushing with hot water when deemed necessary.

Beginning. Starts with everything clean and dry.

Before the 1st shot

Pulling a ristretto

After 1st shot

This is after 2nd shots

Different view after 2nd shot

Stains… or to some, coffee oil coating the portafilter and basket.

After wiping, the basket it clean and dry.

How the underside of the basket looks like. Some barista like to have the basket coated with coffee oil.

After flushing with hot water.

How the spout looks like after flushing with hot water.

I guess it depends whether one consider those left over as undesirable stains or taste enhancing coffee oil.

Next to the Flat White, the Long Black must be the most confusing drink on many cafes’ menu. What exactly is a long black? Is it the Americano? Is it the Italian Lungo? Is it merely espresso + hot water? Of is it espresso over hot water?

What the heck is a Short Black then? The opposite of Long black?

I always believe that words should have its appropriate meaning. As words are used for communications,  it should have a defined meaning.

Allow me to propose that the Long Black be the opposite of the Ristretto. Ristretto with the meaning “Restrict” attached to it… we literally restrict the flow. Either tamp a bit harder, dose a bit more, grind a bit finer OR/AND pulled a bit SHORTER (in volume).

Hence, the Long Black should be tamp a bit lighter, dose a bit lesser, grind a bit coarser OR/AND pulled a bit LONGER. And you have the word LONG black.

Americano on the other hand, let it be Espresso with water. Does not matter whether the espresso is on TOP or Bottom.

There are some slight difference whether you pull the espresso on top OR add hot water to the espresso.

The former will give a better visual presentation, aroma a bit stronger and the first sip a bit bitter (due to the floating crema).

But once you stirred, both of them tasted the same to me.

Positive transformation…

Coffee.. serving the nations, building societies, improving productivities.