Bunn ESPRESS ES2C - Manual (Page 9)

BUNN Espress
®
ES•2C ™
9
BREWING TIPS
GENERAL
Good espresso is identified by its taste, aroma, and the manner in which it is served. All of these elements
can be improved-upon to serve your customers a better product.
BEAN SELECTION
The selection of a blend of coffee is a matter of personal choice. A blend with a high proportion of Central
and/or South American beans results in a beverage with a soft and agreeable flavor. A blend with a high
proportion of African, Arabian, or Indonesian beans results in a bevewrage with a stronger flavor.
BEAN STORAGE
Roasted beans begin to lose their flavor and aroma shortly after roasting. It is not advisable to keep large
quantities of coffee beans. Roasted beans should always be stored in an airtight container in a cool, dry place
to retain these qualities for as long as possible.
GRIND
Make sure the grinder is functioning properly and delivering the correct grind. Place a small amount of
ground coffee in the palm of your hand and spread it out some. The particles should be small and for the most
part, uniform in size. There should be almost no really large grains. If the grind doesn’t look right, try adjusting
the grinder. The true test of the grind, though is when you brew.
GROUND COFFEE STORAGE
Do not store quantities of ground espresso coffee, even overnight. The use of freshly ground espresso
coffee is always advisable for better flavor extraction and aroma.
ACCESSORIES & TOOLS
Keep a supply of serving cups warming on top of the brewer, even when not a busy time. This assures the
customer a hot cup of espresso each time. The cups will draw heat from the beverage if they are too thick.
Medium-sized cups improve the presentation of the served beverage by allowing a slight amount of turbulence
in the cup as the espresso falls from the filter holder. The crema can then rise easily to the surface.
Store all mixing tools, ie: spoons, etc. in hot water so they will not draw the heat from the beverage.
CLEANLINESS
Keep all items used in the preparation of espresso and related beverages clean. It improves the
presentation of the product served and it’s just a good sanitary practice.