Make Coffee like professionals | Comprehensive guide 2021

Make Coffee like professionals | Comprehensive guide 2021

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If you are a beginner or a professional and want to make coffee that brings more customers, or you just want to make professional coffee for personal purposes, we recommend that you take a piece of paper and a pen to take instructions. Do not forget to leave a comment if you find this piece useful

How to make iced coffee? how to make cold brew coffee? how to make french press coffee, Cappuccino …. and more.

Fist you should to know that there is essential Elements that make a good coffee:


Choice of Coffee beans

Quality of the raw material and harmony of the mixture

The initial quality of the coffee is essential for making good coffee. Once the coffee is in the hands of the user, the user will not be able to improve its quality. On the other hand, it can undermine it.

Roasting (roasting and its effects)


The conversation

Coffee beans will be oxidized in 15 days and a ground coffee in 5 days. To promote the preservation, coffee should be stored in an airtight container and the refrigerator.

The equipment for the different preparation methods must always be clean and well maintained.



Whatever the method of preparation, the grinding is of paramount importance. You can choose from ground coffee or ground coffee to be ground in the establishment. Grinding at the last moment and adapted to the style of the machine always gives a better result.


The doses (see the recipe and the Expresso)

The Expresso dosage = 7 g / cup Coffee; filter 65 g / liter; Soluble coffee = 2 g / cup

The water

To Lean more about coffee

This is the greatest danger. If two times out of ten, when a coffee is not good, it is because of the initial quality of the coffee, eight times out of ten, when a coffee is bad, it is because of the water: too chlorinated, too ozonated and above all too calcareous.


This is the greatest danger. If two times out of ten, when a coffee is not good, it is because of the initial quality of the coffee, eight times out of ten, when a coffee is bad, it is because of the water: too chlorinated, too ozonated and above all too calcareous.

One of the most important factors in making good coffee is the quality of the water.

While some strongly mineralized waters are recommended for their medical value or curative treatments, the preparation of coffee requires weakly mineralized water to obtain, by infusion, the maximum of the aromas soluble in the grinding of the coffee.


On the other hand, the water has to be brought to a temperature close to 90 °, the presence of limestone in high dose is not desirable for the durability of the boiler (scaling), which requires descaling the boiler before complete blockage. , this using doses of specific descaler as often as water vapor appears at the end of the cycle.

In professional installations (Espresso machine and percolator) it is necessary to connect the machines to the pressurized water circuit supplying the homes. The tap water is said to be “drinkable”, but on analysis, it turns out that the calcium content varies from 15 to 78 mg/liter and maybe more.


The water should never be boiling except for the so-called “Turkish” method of preparation where the coffee should be boiled 3 times. The correct temperature is between 88 ° and 92 ° for Espresso, 88 ° to 95 ° for other preparations


The coffee machine

cleaning the coffee ☕️ maker

(see the equipment and its maintenance)

Barista is an Italian word for a bar server and more specifically the one who prepares cocktails and espresso coffees.

This word is used internationally today to designate those who have acquired expertise in the preparation of espresso coffees and coffee-based drinks, but also in the knowledge of coffee in general and in particular the role of advising customers, a kind of like “a coffee sommelier”.

The barista takes jealous care in the preparation of Expresso coffees and his recipes. He controls every element (quality, grind, dose, water, temperature, extraction time, equipment maintenance) with attention, even with passion, in the service of a perfect cup. He adapts his service and advice to the client’s taste.


Italy has a long tradition of the barista, who is a fluid and continuous movement goes from mano to macchina in a few minutes to extract, almost exalt espresso coffee. In some breweries, it becomes almost an art, and in any case still a popular attraction for customers. Each year, the World Barista Championship brings together the best barista from national championships from more than 50 countries.


Turkish decoction or coffee 

Type of coffee traditionally served in Mediterranean countries (Turkey, Greece).

Grinding: very fine flour type


Dosage: 1 rounded tablespoon per cup

Water temperature: cold at first then brought to a boil

Principle: put the coffee in a special conical coffee maker. Add water and then bring to a boil three times. At the 3rd boiling, add a spoonful of very cold water to promote precipitation of the grounds.


The shape of the coffee maker allows you to pour the coffee separate from the grind.

Serve immediately, being careful not to pour any marc, into a tulip-type cup.


Dosage: metal filter and coarse grind (80 to 100 g for one liter of water).


Filter paper: fine grind (65 g for one liter of water).

Water temperature: simmering

Principle: passage, through the filter, of simmering water on the ground coffee. The traditional filter coffee maker: made up of two parts, the filter (metal or paper) and a jug. Simmering water is poured over the ground coffee and the coffee passes through the filter into the jug. Allows you to prepare 1 to 20 liters.


Serve immediately; with this type of preparation, the coffee is sometimes kept on a hot plate or served in a thermos, it should nevertheless be consumed while still hot and never to be reheated or allowed to boil.

The French press 

Grind: medium

Dosage: 60 to 65 g of ground coffee for 1 liter of water


Water temperature: simmering

Coffee maker (type Melior) comprising a glass jar, a plunger and filters. Wait 1 to 3 minutes before actuating the plunger, then push gently to push the grounds back to the bottom. You should wait a further minute for the preparation to stabilize before serving.

Mélitta adds to its traditional range of paper filtration a French press including:

  • A light and very resistant borosilicate glass jar,
  • A fine 18/10 stainless steel grid for quality filtration, mounted on a traditional piston,
  • A cover and a plastic handle.

Grind: medium

Dosage: 6gr per cup

Put at the bottom of the pot, add the simmering water according to the graduation of the pot, put the lid with the plunger up, let infuse 4 minutes, gently press the plunger so that the filter goes down. Serve immediately.


The smallest model, 3 cups, can be used as a milk frother for successful cappuccinos in 3 minutes.

The sock 

Grind: coarse

Dosage: 80g / liter


Water temperature: 60 to 80 depending on the decoction time.

An elongated textile filter is used in which a coarse grind is placed soaking in water for a longer or shorter time; which affects the quality of the coffee. This method is by no means to be recommended

The Italian or Neapolitan air pressure coffee maker 

Grind: medium and well packed


Dosage: 12 g of ground coffee per cup

Water temperature: cold at the start then boiling to force it through the coffee

The cold water is placed in the lower part of the metal coffee maker and brought to a boil. And diffuses through a tube connected to a metal filter with large holes, in the upper part of the coffee maker where the ground coffee is placed. The whole thing must be supervised so as not to leave the coffee maker on the fire without water in the lower part. Daily maintenance of the coffee maker with a complete cleaning of the filter and the gaskets is essential.


This coffee should be served and drunk immediately

The Cona pressure and vacuum type coffee maker 

Grind: medium

Dosage: 85 g for 1 l of water


Water temperature: never boiling

Here, we use a fire glass assembly comprising two glass globes connected by a tight seal around a glass tube immersed in the lower flask where water is heated (alcohol lamp or electric heater).

The air trapped above the heated water expands pushing the water into the upper tulip through a filter usually made of fabric around a round metal filter retained by a spring attached to the bottom of the tube.


The rise of the water is slow depending on the greater or lesser heating power. The use of hot water at 55 ° to 60 ° speeds up the process but it is necessary to stop the heating just before the tube no longer submerges in the water, to prevent the passage of air in the upper part, which would bring boiling water and steam altering the quality of the infusion.

You can mix the water and the ground coffee in the tulip. The air trapped in the lower part cools very quickly and, by vacuum, draws the infusion into the tulip, accelerating the filtration and avoiding the cooling. The achievement is spectacular for its “laboratory” side, the quality is excellent. Cleaning must be immediate and mainly for the textile filter.

The percolator

Grind: fine


Dosage: 800 g for 20 liters

Water temperature: simmering

This involves using the conical (Melita type) or round (Bravilor type) paper filtration system for capacities from 5 to 50 liters. The system is fully automatic, programmed. The water supply is connected to the drinking water network.


Heating and filtration are done in cycles of 2 liters. A powerful electric heater (40 AMP) allows the filtration of 20 liters in 20 minutes. Maintenance is the same as for a household coffee maker (filter change and rinsing).


The quality of the water should be monitored especially for the calcium content. The use of a carbon filter and a scaler is essential. Its use is flexible because the containers for maintaining temperature can be moved and plugged into a simple single-phase socket. The high cost must be amortized over a long period because the material is robust. The drink quality is good.

The pods

Preparing coffee in the form of pods does not present any particular difficulty. The coffee is pre-ground and pre-dosed. The machines are generally preset.


However, you should pay attention to the quality of the water and the extraction time, which is not always pre-set. Some machines use pods according to the principle of filtration, others (those with sufficient pressure) allow you to prepare Espresso.


The history of Espresso 

The term “express” or “Espresso” has several meanings. The first is the idea of ​​saving time, the second applies to coffee, since it was, at the turn of the century, to extract flavor and aroma using steam pressure.

Historically, according to the works consulted, several researchers of various nationalities have contributed to the appearance of the first “Expresso” machine in 1901. Luigi Bezzera invents the revolutionary machine which uses pressurized steam to extract in record time (45 seconds). ) all the flavor of the coffee, placed in a filter holder.


This machine introduced a new source of pressure with a large spring tensioned with a lever that pushed a piston which in turn compressed the water.

In 1947, he succeeded in commercializing his machine on a large scale. Since then, perfections have followed one another even in domestic use.

Espresso has become a key part of Italian culture, but it is also in this form that coffee is drunk the most in France. The Expresso is a very concentrated drink with an intense taste and aroma A small cup filled between 3 and 9 cl, a dense cream, hazelnut color, a farandole of odors, a full-bodied and velvety flavor at the same time, an aroma long and persistent, espresso requires mastery of certain rules to be successful.


The success of a good Espresso depends on 4 factors: brewing time, water temperature, pressure, and coffee. Check every day: the water level indicator, the pressure regulator, the pressure gauges, the water, and steam distribution valves), the filters, the filter holders, the showers (monthly), the seals (monthly), the water purifier (monthly). An annual check is recommended for mechanical parts subject to wear. This general overhaul requires the intervention of a qualified person.

Grinding: fine 

Dosage: 7 grams per cup of 3 to 9 cl depending on the desired concentration. (in France from 3 to 7 cl)

Water temperature: ± 90 °


Pressure: 9 to 10 bars

Extraction time: 20 to 25 seconds.

The coffee must be ground at the time of preparation, one dose per cup and firmly packed in the appropriate filter holder. The grind is fine and the mill should be checked regularly. To be able to prepare the best Espresso possible, it is essential to keep the mill in perfect working order. Leftover coffee may oxidize and taste “rancid.”


Cleaning of the bell with soapy water every week as well as the measuring device. Every month, check the millstones. The cups, whose bottom has been gently heated by being placed on top of the machine, are placed under the spout.

The extraction time must be controlled, it is 20 to 25 seconds for 7 grams of coffee. The coffee level should be 1 cm from the edge of the cup. If it is too large, the extraction will be too diluted, the cream will come off very quickly, the cup will appear half-empty. Enhance the presentation by serving the coffee in small cups.

If the coffee is served properly, the cream should be thick, buff, or nutty in color, regular and persistent, and should not sparkle. The powdered sugar spreads over this cream before descending very slowly into the coffee.


The controls: Visual checks

Check the grinding, the weight of the dose (7g per cup). Tamp the grind evenly and horizontally. Check the quality of the cream: color, persistence, thickness, volume in the cup.

Technical controls

In the morning, purge the machine by making several coffees empty. And in the evening, clean the groups with the filter holder, the showers, the steam nozzles… and empty the remaining ground coffee from the dispenser and place it in an airtight box at the bottom of the refrigerator.

The heat


Check the correct functioning of the steam and hot water nozzles.

Solve problems 

Coffee or water volume problem

  • Too light coffee
  • Too strong coffee
  • No cream on the coffee

Check the quality of the water. If it fizzes, the boiler temperature is too high. Ditto, if it is dark, turning black.

Check the correct grind and stick to the dosage of 7g per cup?


Coffee that is not hot enough or too hot

Are the filter holders still in place on the group? are the cups hot? Is the boiler temperature correct?

There are grounds in the cup

Have the cutting joints been changed? Did you clean up the whole group? Is the portafilter tight enough? is the grind too fine and irregular (dust)?



Coffee served with a double dose of coffee and double the extraction time.



A “ristretto” coffee is a short Expresso; the cup is then half-filled with a similar weight. A “long” coffee is an Expresso served in a cup that is more than half full.


An Expresso with a drop of milk


An Expresso to which we add a cloud of cold or hot milk



An Expresso to which hot water is added on demand


  1. Prepare an Expresso, at the same time prepare milk foam.
  2. Preparing the milk froth is a delicate operation that is essential for the good quality of the cappuccino.
  3. Cold whole milk should preferably be used.
  4. Fill a metal jug specially designed for this purpose to approximately 50% of its capacity.
  5. Remove condensation from the steam lance before plunging the spout 2 cm into the milk.
  6. Tilt the jug, keeping the spout in the center so that it does not touch the walls. Open the steam and control the vortex of milk, taking care not to release the spout of the liquid.
  7. Control the temperature by hand, when the jug becomes too hot to be touched, the steam must be stopped. (65-70 °)
  8. Extract the lance and clean it immediately with a damp cloth.
  9. Tap the bottom of the jug on the table to stabilize the foam.
  10. Serve by first pouring very slowly over the coffee to allow the remaining milk to flow under the foam then pour the foam in an undulating motion to the edge of the cup.
  11. You can put cocoa powder, either directly on the coffee, between the Espresso and the milk froth to prevent the two from mixing too quickly, or on the milk froth for a final serving touch.

Melitta’s milk frother does not use steam

Use the 3-cup French press model.


Remove the lid/plunger and pour the cold whole milk to the bottom of the handle (about ½ cup); heat the milk in the pot for 1 minute in the microwave; put on the lid/plunger and push the plunger up and down several times until the foaming milk reaches the level of the top of the handle; pour or spoon over the Espresso.

In this recipe, the milk is not affected by the steam and the persistence of the milk froth is excellent. The taste of milk is not altered and will not affect that of coffee.


Prepare an Expresso and add whipped cream just before serving.



Prepare an Expresso

Take a special glass for Irish Coffee and pour in order:

tenth of cane sugar syrup, 


5 tenths of very hot Espresso coffee, add 

2 tenths of Irish whiskey previously heated with the steam nozzle and slowly pour over the edge of the tilted glass so as not to mix the lighter and colored whiskey amber.

Finally, add 2 tenths, or 2 tablespoons of creamy whipped cream to place delicately on top of the coffee so as not to mix them.


Serve immediately.


Coffee grinders

There are two types of electric grinders:

  • The finned mill (for individuals): inexpensive equipment, it prepares a heterogeneous grind whose aroma is deteriorated by heating the grind.
  • The grinder mill: by its operation (the coffee beans are crushed between a central core and a fixed crown), it represents the best current electric grinder. The principle and the speed of grinding make it possible to obtain a homogeneous grind whose aroma is preserved because it does not have time to heat up. Adjusting the distance between the core and the crown allows the grinding to be adapted to the type of preparation. The industrial mill uses two fluted cylinders with adjustable spacing.
make coffee


The maintenance must be daily to eliminate the fine matter stuck in the cells of the distributor. Periodic for degreasing grinding wheels.


In order to be able to prepare the best Espresso possible, it is essential to keep the mill in perfect working order. Leftover coffee may oxidize and taste “rancid.” Clean the bell with soapy water every week, as well as the doser every week.

Every month, check the grinding wheels.


make coffee

The success of a good Espresso depends on 4 factors:

  • the infusion time,
  • the water temperature,
  • the pressure of the coffee.

Also, it is necessary to check every day:

  • the water level indicator
  • the pressure regulator
  • the pressure gauge (s)
  • distribution taps (water and steam)
  • filters
  • filter holders
  • showers (monthly)
  • the seals (monthly)
  • water purifier (monthly)

An annual check is recommended for mechanical parts subject to wear. This general overhaul requires the intervention of a qualified person.

make coffee
DelayedElectronic or VolumetricSuper automatic
This is a coffee machine
continuous irrigation equipped
a timer
who controls the cycle

The server must not
be present for

Risk of modifying
the variables of the irrigation cycle
This is the perfect solution
Electronic control of all functions
Equipped with volumetric meter

Program any dose of water
Automatic irrigation shutdown
Full automatic boiler
Detects lack of water in the network
Compatibility and self-checking

She does not have any
Fully automatic
from the ground to irrigation.
The server presses the button
and everything else is automatic.

Great economy
time for the server

Quality and continuity of coffees

Operations for obtaining
of the product completely

She does not have any.


The scrubber contains cationic resins which treat the substances contained in the water and thus is softened and purified. Upstream of the positive displacement pump, the purifier is inserted between the water inlet pipe and the Espresso machine. It must therefore be regenerated from time to time with coarse cooking salt dissolved in the purified water.


Regeneration of the purifier

  • 1: Place an empty container, with a capacity of about 2 liters, under the pipe E.
  • 2: Swing the small levers C and D from left to right, as shown in the diagram. Remove the cover by unscrewing the
  • knob G and introduce the salt.
  • 3: Replace the cover and return lever C from right to left as shown in the diagram. Let the saltwater flow from the pipe until you get fresh water.
  • 4: Return lever D from right to left as shown on the


A-Water inlet
B-Water outlet
C-inlet valve
D-Outlet valve
E-Vacuum hose
F-Regeneration hose
G-Cover knob

make coffee - coffee machine



Filtration is carried out using a paper filter or a very fine metal grid. It allows the preparation of a large quantity of coffee.

Be careful not to boil the coffee as it will give off bitterness.
Do not reheat it. Throw away what is left at the end of the service. Thoroughly clean the filters and all equipment with hot water.

Grind: medium or fine


For 1L of coffee: ………………………………… 65gr
20L of coffee: ………………………………. 800gr


Very fast preparation, beautiful presentation in the cup with a beautiful hazelnut-colored foam.


Relatively expensive, it requires consistent grinding and great user attention. It requires regular maintenance and descaling.

Grinding: fine to very fine

French-style: 7cl ………………………………… 7 gr
Italian: 3 cl ………………………………. 7 gr


We can say that in general, 1 gram of ground coffee is equivalent to 1 centiliter of drink on average.


LeverHydraulic pistonContinuous irrigation
small boiler
The pressure obtained by manual pump Pre-irrigation of the dose of coffee
Good drying of the coffee dose Different irrigation pressure
Additional work for the server
Manual work
Small boiler
Pressure through the hydraulic piston actuated by mains water There is no manual work
Pre-irrigation of the coffee dose
Constant irrigation pressure throughout the operation
Good drying of the coffee dose
Avoids the burning of coffee Complicated piston
Lots of settings
Do not walk in hard water
Great water consumption.
Equipped with motor-pump
Small boiler independent of the boiler
The water is heated by contact Very easy to use It is the server who must stop the irrigation operation
Controlling the volume of water is difficult so the coffees are not uniform.



Café menu: some establishments now offer a selection of cafes to their customers; a great way to share a passion and encourage the discovery of new wines.

Examples of associations:


For a light meal, such as the main course and a coffee, prefer a mild coffee.
For a long and tasty meal, prefer a coffee with a strong taste.
After a dessert, prefer an aromatic coffee.
At noon, prefer a coffee, a coffee more loaded with caffeine, and full-bodied.
In the evening a more tangy Arabica.

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This Post Has 4 Comments

  1. I am really impressed along with your writing talents and also with the format to your blog. Is that this a paid theme or did you modify it your self? Anyway stay up the nice quality writing, it’s rare to see a nice weblog like this one today.

  2. Earn Online

    I’m really inspired together with your writing abilities and also with the format to your weblog. Is this a paid subject or did you modify it yourself? Anyway keep up the nice quality writing, it is uncommon to look a great weblog like this one these days.

  3. Uge

    Thank you bro for all these pieces of information

  4. Boa

    oh ok this a full guide about coffee I will try some of these tricks.

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