Coffee hacks from the barista

The perfect Créma


A great Créma is a feast for the eyes and subjectively increases the pleasure. The eye just drinks along with it. But how is a perfect Créma created? The bean plays a major role here too. For a consistent and airy Créma, it is important that the oil content is as low as possible. This is why many espresso blends often contain a certain amount of Robusta beans, as these have a lower proportion of coffee oil than Arabica beans. Good to know: well-cleaned and non-greasy cups also help to make the Créma more consistent.

The perfect milk froth


In addition to the créma, the milk froth is of course one of the great secrets of the excellent barista. Three variables play a decisive role here:
The composition of the milk

For a loose, creamy foam, whole milk with a high fat and protein content is suitable. If you like a firm and compact foam, you will prefer low-fat milk.
The temperature of the milk

A very specific limit is important: 60° Celsius. From this temperature onwards, the protein structures in the milk disintegrate and so does the foam. But you can basically remember: high-fat milk foams at lukewarm temperatures, whereas low-fat milk is cool. This is how the milk can "swallow" the most pleasure.
The right tool
Foam can be produced with a wide range of equipment. The real barista uses the tamping or beating broom, or alternatively the steam nozzle of the screen carrier machine. For home or office use, of course, the foamers are suitable, which are built directly into the fully automatic machines, as they make foaming as easy and fast as possible. 

Milk up your mind

We make you into artists at the cup: on our YouTube channel you will find all kinds of videos on the subject of coffee and latte art. Imitation recommended. You can also send us your results via Facebook. We are curious. and wish you happy frothing.

When its all about the water

It is above all the water hardness, i.e. the degree of mineralisation, that accounts for a large proportion of the coffee's taste. Water with a high degree of hardness is generally not bad, as it contains many minerals. Unfortunately, however, this also has the disadvantage. On the one hand, these minerals change the taste of the coffee, and on the other hand they settle in the machine. So if you live in an area with hard water, we recommend using water filters - for example our CLARIS fresh water filter. In this way, the coffee tastes completely natural and no unaesthetic layers settle in the machine or on the coffee.

The right grinding degree

No matter whether in a sieve rack, espresso maker, French Press or fully automatic machine: the degree of grinding is essential. Unfortunately there is no standard solution. Ideally, you should try it yourself and optimise it until the coffee perfectly matches your taste (and the bean). If the coffee is watery and sour, you should grind more finely. If, on the other hand, it tastes too strong and bitter, you should grind coarser. As a rule of thumb, the longer the coffee is in contact with the water and has more contact with the surface (finely ground), the stronger it becomes. Depending on the machine you are using, you can easily adjust the degree of grinding. With fully automatic machines, for example, you will usually find the regulator in the bean container.

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