Common Mistakes New Home Baristas Make

If your quest to become the finest home baristas you can be, you might commit some common mistakes that can set you back.

Our top recommendation for coffee makers should help your cause, but not as much as avoiding common errors that can become a habit when you fail to address them early on.

What common mistakes do home baristas make?

The roasts to coffee perfection can sometimes be bumpy. Let’s go over the common mistakes aspiring home baristas tend to make with their coffee machines and how they can solve them.

Putting more coffee than Portafilter can smoothly handle

People tend to rely on intuition for this step, so it is understandable how many people are prone to making it. While it is not entirely bad, it does more harm than benefit. When you increase the coffee dose, it can clog some parts of your machine and seep out in some openings as black sludge. That is never a great look.

Also, you’re not making your coffee stronger by upping the coffee dose. You’re merely over-extracting and therefore, making your brew taste hollow and bitter. As an outcome, your coffee starts tasting more like mud than genuine flavour.

For strong-tasting coffee, you might need to extract a double shot of the grounds. You can intensify the strength by pulling another dual shot through the coffee machine and adding those to your coffee. Alternatively, you can also pour less milk or forget it combines.

Using hard or untreated water

Most espressos contain 98 per cent water and 2 per cent is a composition that’s created by dissolving in water. If the water is correctly filtered, the brew will have an exemplary taste.

Hard water is not ideal at all. The hardness of the water should always be kept between 35 to 85 PPM. We recommend that your water be tested every 3 to 6 months because municipal water sources have variability in their seasonal hardness.

If the areas you’re in are dominated by rain, the hardness of the water can change dramatically. For the preparation of the beverage, the right thing to do is to use cold and fresh water, which has been purified to remove all substances that adversely affect your cup. A very suitable option is to use filtered water or a bottle for the best outcomes.

Increase Extraction run time

If your coffee pours quickly, you just need to grind more finely to slow it down. Ideally, espresso should pour from the spout like melted chocolate.

When it gushes out like drips out of the group head, make the grind coarser and finer, respectively. The runtime should also be just perfect; otherwise, your coffee could come out watery.

Not adding enough ground coffee

Adding too many ground coffee beans does not lead to stronger coffee, but instead, you’ll end up with a foul-tasting brew, adding too little makes it a bad-tasting drink as opposed to a weaker beverage.

If your concern is too strong, just pull the usual dual-shot espresso and do not add it completely to your coffee. That means the coffee will still be correctly extracted despite there being less of it.

Running the long shot

When brewing espresso, there’s only 1 ideal way to make it, to pull a double at a ratio of 1 part of coffee to 2 parts water. When creating a long back, fill a mug with filtered warm water and add the 2 espresso shots on top.

Pulling an extra long shot will over-extract the coffee, making it both hollow and bitter. You should be able to avoid this mishap when you add a correctly extracted espresso to your water. You will know you did it perfectly when your coffee is balanced and rounded.

Using milk that’s low fat

Probably several people prefer low-fat milk for many reasons. But it’s extremely hard to texture correctly for anything other than a cappuccino. To texture milk correctly, proteins and fats are required to produce smooth, and silky milk.

Certainly, several baristas make this huge mistake. Though, to get a delicious and nice-looking coffee with milk, it’s essential to use milk rich in proteins and fats.

Improper cleaning

Coffee, like any other meal, rots and gets rancid. In this situation, not only does it flavour awful, but it can also be harmful to health. That is why your coffee maker must be cleaned well, though it’s a less pleasant bag. This will also help make a rich coffee without unpleasant aromas. See our Everysys Cleaning balls.

Using the wrong cup

Though it looks unbelievable, the cup used for coffee makes a big difference in quality. A cup with thin walls doesn’t have the same temperature as a thicker cup. I think most people prefer a warmer brew to room temperature.

Therefore, it’s a major factor to pick the right mug or cup for coffee. A strong ceramic cup is one of the best options. A crucial step could be to heat the cup before pouring your coffee, this prevents it from cooling too quickly.

Why Choose Eversys Though?

Consistent Coffee Quality

The Extraction Time Control (ETC) is a software-based Quality Control System that gives the customer the ability to manage and control brand standards, through its intelligent algorithm, ensuring the highest Quality, Consistency and Reliability of each product. With multiple sites and regular turnover in staff, the consistency of the product can vary greatly. The ETC provides you with the ability to not only monitor but also to control and influence all of your key parameters remotely, providing a familiar customer experience.

In-Cup quality

Type in the dose of coffee you need, how much water to pass through, and a desired brewing time, hit calibrate, and the equipment will adjust the grinder to achieve this target. Also, the machine guides your operator on his daily routine by forcing recalibration every morning with the push of a single button. The self-calibration will tailor your coffee products to fit the bespoke nature of your business and ensure consistency of your in-cup quality time and again.

Technology

Eversys equipment is built in modules, ensuring rapid access for technical intervention with minimal downtime and reduced maintenance costs.

Eversys machines are equipped with two grinders allowing for two parallel recipes to be set up at a time, and you can even choose to dose some powder from each grinder and produce it through a singular extraction. The ventilation, which is set below the bean hoppers, drives out unwanted heat and moisture. Electronic control maintains consistency of product throughout the day.

The brewing chamber holds up to a significant 24 g of coffee, allowing for a wide range of brewing recipes. The Reverse extraction brewing system optimises powder efficiency as the espresso is produced.

The steam / water unit provides temperature consistency and unsurpassed productivity.

Milk is frothed with steam – like a traditional barista – through a set of reactors, ensuring optimal texture and taste.

The hydraulic module is dedicated to the sole production of coffee, 1.6 litres of water guarantee unfettered productivity.

E'levelling System

Automatic levelling is the ability to initiate a movement to the brew chamber, creates a vibration which enables the powder in the chamber to spread more evenly, which leads to a better, more consistent extraction. This movement is a replica of what the barista does- taps the portafilter, after grinding up fresh beans in order to render the powder more compact.

1.5-Step Programme

The Eversys 1.5 Step is a new milk option that allows you to create perfect milk-based products without having much training. The system automatically dispenses the frothed milk through the wand at the same time as the espresso is being poured into the cup. With the help of a perfectly textured milk, staff are then able to create latte art designs. Due to its proficient technology, the machine dispenses the correct quantity of milk each time, reducing wastage.

The Eversys e'API

Our API can synchronise automatically, read your ERP system and provide you with real time synchronised data. Furthermore, it can provide vendors access to P2P encryption used for mobile payments.

More Features...

1. Grinding

Eversys designed ceramic blades driven by a powerful yet quiet motor, whose heat is cleverly channelled away from the coffee beans, to maintain their quality, via a set of fans. Electronic control maintains consistency of product throughout the day, ensuring optimal extraction at all times.

2. e'Levelling & Tamping

Automatic Levelling is the ability to initiate a movement to the brewing chamber, create a vibration which enable the powder in the chamber to spread more evenly, which leads to a better, more consistent extraction. The 24 -gram brewing chamber to facilitate single cycle large beverages is controlled by electronic tamping to guarantee consistent quality.

3. Temperature control

Dedicated coffee boilers, separate from the water/ steam boiler, provide productivity and temperature stability, essential parts of in-cup quality.

4. Brewing

Reverse gravity extraction vertical infusion optimises powder efficiency as the espresso is produced.

5. Milk Frothing

Milk is frothed with steam in the one-step system, promoting flavour as well as texture, mirroring the barista experience.

6. Creating

All products are pre-programmed to be dispensed in a consistent and efficient manner, placing seamless productivity and quality at the forefront of the customer experience.