I met He Wei in a cafe next to his office (Professional Light Design magazine). Afterwards I stayed there for a while to wait for dinner, enjoying cappuccino and art books (what a life). There’s a book on how to run a cafe by a Japanese on a coffee table, which seems to belong to the cafe owner. Here’s my notes from the espresso chapters.

There are 3 types of beans (coffee species): arabica, robusta*, and liberica. Wikipedia lists another: esliaca. The latter two is very rare.

Espresso roast is less bitter than latte roast.

Ristretto: 15~20ml/cup. Espresso: 20~30. Lungo: 40~50. The more volume, the more caffeine vs. coffee oil, thus more bitter.

Tamper:

  1. One clockwise circle with 20kg force.
  2. Use the other end to hit the rim to clear the residue.
  3. One clockwise circle, then a counter clockwise circle, 10kg.

The tampered coffee surface should be about 3mm lower than rim.

Milk: 250ml per cup. The target temperature is 65℃, total heat time 15s.

  1. Heat 2s with wand down to container bottom.
  2. 2s with wand close to surface to get air. End temp about 30℃
  3. Churn: twist the container back and force.
  4. Bump the container on table top to break large air bubbles.

From Wikipedia: about 1/3 of world coffee production is robusta. Vietnam only produces it and is world’s largest exporter (and 2nd to Brazil in terms of all coffee export). Robusta is easier than arabica to produce, thus(?) considered inferior. It has twice the caffeine.

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