I have been asked many times what makes our espresso so good and consistent.
There are a few key components that affect the outcome of an espresso based drink.
They are often referred to as the 4 M’s.
In Italian they are: La Miscela, Il Maconadosatore, La macchina, La mano.
They mean: The blend, the grinder, the machine and of course the barista.
So, how would you rank them in order of importance?
The barista is always the most important factor because they can control all the others essentially.
Do you know which would be the next most important? In my opinion (and many for that matter) its the grinder.
The grinder is an essential part of the equation for great tasting espresso. You can control the amount of coffee, how coarse or fine is the coffee and much more.
At Sabor Espresso we calibrate our grinder each and every morning and check it with previous days to ensure the timing and setting is the same. As temperature changes in the Simcoe coffee shop, we also calibrate the grinder to ensure it remains the same.
Our espresso bean is the same and that helps with our calibration, but each new bag requires calibration to ensure the perfect shot comes out of our Simona each and every time.
We know that the difference between dosing 4.0 seconds and 4.1 seconds has impact on the end espresso pull. So our grinder is programmed to give us the exact amount (grams) each and every time.
Same with our “Simona” (Aurelia II – Nuova Simonelli Volumetric) machine. We have the various sizes programmed so that each and every shot delivers the exact amount of espresso (based on volume, weight and time extracting).
So, as you can see the Barista is the most important ingredient in the equation, but the machine, grinder and bean are very important pieces.
Come and try our espresso based drinks at our Simcoe Cafe at 11 Norfolk Street. Simcoe Coffee and Espresso is our specialty.
See you soon.