La Tomatina is a food fight festival held on the last wednesday of August each year in town called Bunol,Valencia of spain. More than ten thousand of participants come from all over the world to fight in a brutal battle where more than hundred metric tons over-ripe tomatoes are thrown in the streets.One night before the tomato fight, participants of the festival compete in paella cooking contest. it is a tradition of the women to wear all white and the men to where no shirts. This festival started in a casual way in 1945,but wasn't officially recognized untill 1952. In preparation for the tomato fight ,the shopkeepers use huge plastic covers on their storefronts in order to protect them.At around 10 a.m,the first event of the Tomatina begins.This festival starts by figuring out how to get people to climb up a greased pole with a ham at the top.While this is happening the group works up a frenzy singing and dancing while being showered from hose.Once someone is able to release the ham from the pole,several trucks haul tons of tomatoes.The signal for the begining of the fight is firing of water cannons,and chaos begins.Once it begins,the battle is generally every man for himself.Those who take part in this event are encouraged to wear a proctective goggles and gloves.The participants must even squish the tomatoes before throwingfor safety precautions.After exactly one hour ,the fighting ends when the water cannons are fired once more to signal the end.At this point,no more tomatoes can be thrown.This tomato war end by cleaning process,which involves the use of fire trucks to spray down the streets.......THE END......
Understanding the process of making espresso is the first step on the path towards the true coffee artistry. In order to reach the point when you can make great espresso for your cappuccino’s, lattes, and more, you need to first understand how to make espresso,me myself took 3 month to do perfect coffees from espressos to lattes. It is so easy to make bad coffee, but take heart. With the right tools and the right knowledge, you will be able to brew your own bit of coffee heaven. The most visible characteristic of great espresso is the "crema". When you see that marvelous swirl of creamy golden foam(taste very bitter) on the top of your espresso, you know that you have created a coffee masterpiece.Making the best,need to be produce from the best,so making the best coffee need to be produce from the best modern utensils,coffee machine,coffee grinder and quality Arabica coffee beans.the first day as as BARISTA ,it took me the whole day to memorize more than 10 type of coffees with its steps of preparing it.
ESPRESSO DOPIO
MACHIATO CAFE VIENA
CAFE MOCHA MOCHA LATTE
CAPPUCCINO CAFE LATTE
LONG BLACK AMERICANO
GREEN MATCHA LATTE
THE FIRST RULE OF MAKING ESPRESSO
This important rule for making espresso is absolutely crucial:
Single Shot = 1 to 2 ounces in 25 to 30 seconds
Double Shot = 2 to 3 ounces in 25 to 30 seconds
Everything else builds on that basic information. Generally it is easier for beginners to start learning with the double shot eventhough single shot is easier to learn.
THE BASICS
Step 1
Preheat the machine, portafilter(grinded coffee dispenser), and a cup. Failure to preheat has been the problem of many would-be baristas, The most effective way to preheat the machine is to run the espresso cycle without the coffee.
Step 2
After grinding the coffee , scoop 14 grams of coffee into the double shot portafilter. Most espresso machines come with a pre-measured 7-gram scoop. Two level, non-compacted scoops of freshly ground coffee will be sufficient. Now tamp the coffee with the tamping tool in a smooth even motion, applying 30 pounds of pressure. It is often easier to get a good tamp with the portafilter on a countertop, pressing down from above. If your machine has a built-in resistance device, only a light tamp is all that is required.
Step 3
Check the tamped coffee. It should be level and well compacted. An uneven tamp can cause problems with the extraction. The coffee should look smooth. Any loose grounds, especially around the top rim, should be brushed off. The gasket that forms the watertight seal with the portafilter can become crusted with ground coffee if care is not taken at this step. This could lead to a leaking seal and potentially spoil the flavor of your coffee.
Step 4
Now, lock the portafilter into the machine and get your pre-warmed cup ready beneath the nozzles.
Step 5
Start the pump and begin your extraction. The brew will be quite dark as it first begins to pour into your cup, but it should change to creamy, golden foam towards the end when done properly. Stop the machine when you reach 2 to 3 ounces of beverage. You will probably want to time your extractions, to help you make adjustments to your process. If your extraction was longer than the 25 to 30 second goal, your grind may be too fine or your tamp may need to be adjusted. If the time was a little short, you might try a finer grind.
With all of this in mind, you may still find that a little experimentation will help you find the flavor that you desire. The basics will only get you from beans to beverage. The artistry borne of experience and taste will take you to that coffee heaven.
