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Coasting : Issue 14 August 2010
19 www.coastingtoday.com.au COASTING FEATURE HARD PRESSED: Apply about 15kg to 30kg of pressure when tamping the coffee to create a puck. COASTING RECIPE WHAT'S ON Tues -----------------NPL Poker from 6pm Wed-----------------Trivia from 7pm Thurs ---------------King Karaoke 7pm NPL Poker from 7pm MEGA RAFFLES Friday ---------------6.30pm Sunday --------------6.00pm Fantastic Chinese with Great variety Saturday Night Kids Eat Free With every parent that purchases a main meal, a child (under 12) eats free from the kids menu. $7 LUNCHES 7 DAYS WOY WOY LEAGUES CLUB | (02) 4342 3366| Blackwall Rd,Woy Woy | www.woywoyleagues.com.au FREE ENTERTAINMENT IN THE LOUNGE Every Friday & Saturday night Membership now only $2.20 Courtesy Bus - Wed to Sun Yummy Court c8750896-5Aug perfecto Clean machine Always start with a clean machine. Mitchell uses and recommends the Caffetto brand espresso machine cleaner. "Commercially, we clean our machine every night," he said. "At home, you should clean the machine at least once a week." Puck up "Dose your basket with enough coffee to create a coffee puck," Mitchell said. Pressure's on "Tamp your coffee with about 15kg to 30kg of pressure. Once extracted (water passing through the grinds) you should be able to lift out the coffee puck and it should be dry and crumbly." Timing "Coffee extraction should take between 25 and 30 seconds." Temperature "Be sure that you don't heat the milk to a temperature of more than 70 degrees," he said. Tornado When steaming the milk, have the jug at a 45-degree angle. "This will create a tornado effect and more evenly heats the milk. It also creates a better texture with no bubbles." My favourite coffee Cherry beans that have been chewed and spat out by rhesus monkeys in southern India make for the best coffee that Mitchell Faulkner has tasted. The 100 per cent monkey parchment coffee is a sweet treat, Mitchell said. "The natural instincts of the monkeys mean that they select only the sweetest and ripest fruits to eat," he said. "And as the monkeys carry the beans around in their cheeks, the enzymes in the beans are broken down." The coffee, which is available in Australia, is flash-washed and naturally sun dried. It sells for about $200 per kilogram. • Mitchell is a barista and barista trainer for the Retail Food Group (RFG) which owns the Donut King, Brumby's, Michel's Patisserie and bb's café brands. If you enjoy quality espresso coffee, then it makes sense to invest in an espresso machine for your kitchen. You'll never have to endure a sub-standard instant coffee again, and you can really impress friends and family with your blends and technique. Mitchell Faulkner, fresh from representing Australia at the World Barista Championship in London, offers the following tips. Champion Australian barista Mitchell Faulkner shows how to make the perfect espresso at home. TRUE BREW: Barista Mitchell Faulkner at The Warehouse coffee shop, Kincumber. Pictures by Aaron Brown. ARTISTIC: Presentation completes the experience. WAITING: Coffee extraction timing is crucial. Aim for between 25 and 30 seconds. NO BUBBLES: Holding the milk jug on a 45-degree angle creates a tornado effect and a superior texture.
Issue 13 July 2010
Issue 15 September 2010