Coromandel Life Spring/Holiday 2014

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Considered a ‘green’ or a nitrogen
source, coffee grounds are a very
good addition to your compost.
While it is thought that grounds
are acidic, most of this acidity is
removed in the brewing process.
Compost with your other kitchen
and garden scraps or add directly
to soil around acid loving plants like
roses and tomatoes.
We encourage you gardeners to
collect grounds from your local cafés
and recycle in your ‘grounds’. RECYCLING
GROUNDS FOR
222 Main Road Tairua – (07) 864 7774
Open 7 Days from 8am • Superb dining with real value for money
Licensed Bar with NZ and International Beers, Wine & Spirits
An abundant cabinet of home baked savories, sweets & salads under $10
were sometimes a recipe for mishap; the units featured a tall boiling
chamber, and scalding blowouts did happen.
Direct steam could deliver only a fraction of the 112-126 psi needed.
One of the many design improvements featured an air piston to create
the pressure to force hot water through the coffee. The piston was
directly pulled or had the assist of a spring mechanism. When you
see a barista pulling down on the lever, they are usually activating the
spring, which then powers the piston.
Hot water is forced through the sturdy metal filter holder, which is
tightly sealed to prevent hot grounds from shooting out. There is only
one place for that coffee to go: through the spout and into the cup.
Achille Gaggia developed one of his first machines in 1938, with design
improvements on the piston/lever and optimum water temperature,
creating a luscious oily rich crema. After supplying Milan’s coffee
houses for a decade, Gaggia marketed his espresso machines
worldwide, including Wellington. However, they were hard to keep
going, given the lack of replacement parts.
There are now dozens of variations of the boilers and methods for
powering the pistons, including carbon dioxide cannisters for a
personal version. And the designs? Some machines are copper clad
and knobby, steampunk style. Others are a slick as an iPod.
Oh, and about that word. Espresso? The term café-espress has been
used since the 1880s, well before espresso machines existed. It meant
coffee made to order, especially for the person ordering it.
Neville Morgan
conducting one
of his many
cafe barista
trainings.
Left is the high
end burr grinder
we purchased
– a Magister
MMD6.
Pulling the Brew
Want to produce an espresso
like your favourite barista? You
can get everything you need here
in NZ. Usually coffee drinkers
will upgrade from instant to pre-
ground beans. Then up the ante
to packed whole beans and a
burr ‘doser’ grinder.
Brewing methods have also improved, instant to perc to drip or
French press plunger. Perhaps you use a two-tiered stovetop espresso
maker…talk about boiled! Some, though, set their sights on “the
promised land,” and that’s where Neville comes in.
If you want to hit the bulls eye with coffee, you will not stop until you
have a real professional style espresso machine with milk steamer.
You can even buy green beans and roast them yourself. And no more
blade grinder for you! The best bet is a burr grinder, easily adjusted for
a consistent grind. Some models will dispense the perfect dose. To
complete the package, the home barista will need a barista kit. This kit
is customised for the NZ home barista. It contains all you need: tamper,
thermometer, milk jug, dump box and other items (see bottom left).
Probably topping the obsessive’s wish list will be your own coffee
roaster, a real step up from the inconsistency of using an electric
popcorn popper. You can purchase an Imex Home Coffee Roaster. Full
instructions are provided along with customised green bean blending.
(See r a video demo of the roaster.)
As Coromandel roaster Coffee LaLa says, “Each type of bean has its own
roasting needs to reveal its best. “Some tell by the numbers of ‘crack’
sounds the beans make,” he says. (See roast chart bottom left.)
The espresso machine is the big allure. It is a very hands-on device,
with knobs, and precision fit elements. Don’t know how to use it? Or
how to steam that milk? Not to worry, help is at hand. Neville will train
all of us ‘wannabe’ baristas. Just as he has for hundreds of café baristas
throughout NZ. Individual or group sessions.
Try our quality
brews while
viewing the
brewer at work
1043 State Hwy 25 • Whenuakite • Beside Seabreeze Holiday Park
07 866 3830 •
Check Website for Hours & Current Menu
R I S I NG CANS BEER FEST I VAL • 8th NOV
FESTIVAL HOURS:
2-7pm • $30
• Celebrating Kiwi canned brews
• 4 breweries
• Great food
• Hamilton County Bluegrass
and other bands
BRASSERIE
Re-opening 7 Nov
under new management
Open 11 am
for lunches and dinners
5-7 days
Winner of
Brewers Guild
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