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14
Feb
Science of Coffee Sensory Experience at NJCS
Exploring the Art and Science of Coffee Sensory Experience
February 14, 2025
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Exploring the Art and Science of Coffee Sensory Experience

  • By Madison Malchiodi

Coffee is more than just a beverage; it is a symphony of flavors, aromas, and textures that captivate the senses. From the moment coffee beans are ground to the first sip of a freshly brewed cup, a world of sensory experiences unfolds. Understanding coffee sensory analysis allows us to appreciate coffee on a deeper level, distinguishing nuances that define the quality, origin, and craftsmanship behind each cup. In this blog, we will explore the elements of coffee sensory evaluation, the key attributes that define a great coffee, and how to train your palate to discern its complexities.

The Fundamentals of Coffee Sensory Evaluation

Sensory evaluation of coffee is a systematic approach to analyzing the beverage through sight, smell, taste, and touch. Professionals, including coffee roasters, baristas, and Q graders (certified coffee tasters), use sensory analysis to assess coffee quality, consistency, and defects. The Specialty Coffee Association (SCA) has established a standardized cupping protocol that enables tasters to evaluate coffee objectively.

The Five Senses in Coffee Tasting

1. Sight – The first impression of coffee begins with its appearance. The color and clarity of brewed coffee provide insights into its roast level and brewing method. A dark roast typically exhibits a deeper brown color, while lighter roasts have a golden hue.

2. Smell – Aroma is one of the most critical aspects of coffee sensory evaluation. Our olfactory senses detect volatile compounds released during grinding and brewing. Aromas can be floral, fruity, nutty, chocolaty, spicy, or earthy, depending on the coffee’s origin, processing method, and roast profile.

3. Taste – The taste experience is multifaceted and includes primary flavors such as sweetness, bitterness, acidity, and umami. Different coffee beans exhibit a balance of these flavors, influenced by factors such as terroir, processing, and roasting.

4. Touch – Mouthfeel, or body, refers to the texture of coffee on the palate. Some coffees feel light and tea-like, while others have a heavier, creamy sensation. Body is often linked to the coffee’s origin and the brewing method.

5. Hearing – While not a dominant sense in coffee evaluation, sound plays a role in brewing and roasting. The first and second crack sounds during roasting signal different roast stages, affecting flavor development.

Key Attributes of Coffee Sensory Analysis

Coffee sensory evaluation involves assessing specific attributes that define a coffee’s profile. These attributes include:

1. Aroma

Aroma is one of the first indicators of a coffee’s character. It can be categorized into three main stages:

  • Fragrance: The dry aroma of ground coffee before brewing.
  • Aroma: The scent of wet coffee grounds after hot water is poured.
  • Aftertaste: The lingering scent and flavor that remain after drinking.

2. Acidity

Acidity in coffee is a desirable characteristic that adds brightness and liveliness. It is often described as citrusy, tart, or crisp. High-altitude Arabica beans typically have pronounced acidity, while lower-grown beans and Robusta coffee tend to have lower acidity.

3. Sweetness

A well-balanced coffee exhibits a natural sweetness that complements its acidity and bitterness. Sweetness in coffee can manifest as caramel, honey, fruit, or chocolate-like flavors.

4. Body (Mouthfeel)

Body refers to the weight and texture of coffee on the tongue. Light-bodied coffees feel delicate and smooth, while full-bodied coffees have a thick, syrupy consistency. Factors such as coffee origin, grind size, and brewing method influence body.

5. Bitterness

While excessive bitterness can be undesirable, a moderate level contributes to coffee’s complexity. Darker roasts and certain brewing techniques enhance bitterness, often associated with cocoa or nutty notes.

6. Flavor

Flavor encompasses the overall combination of taste, aroma, and mouthfeel. Coffee flavor notes can range from fruity and floral to nutty, chocolaty, or even spicy.

7. Aftertaste

A quality coffee leaves a pleasant, lingering aftertaste. Some coffees have a short, crisp finish, while others leave a long-lasting impression with evolving flavors.

Training Your Palate for Coffee Sensory Appreciation

Developing a refined palate for coffee takes practice and a structured approach. Here are some tips to enhance your sensory skills:

1. Engage in Coffee Cupping

Cupping is a standardized method of tasting coffee that involves:

  • Grinding coffee beans to a consistent size.
  • Smelling the dry grounds to assess fragrance.
  • Adding hot water and observing the bloom.
  • Breaking the crust to release aroma.
  • Slurping the coffee to aerate flavors across the palate.

2. Compare Different Origins and Roasts

Experiment with single-origin coffees from various regions (e.g., Ethiopia, Colombia, Brazil) to notice the distinct flavor profiles. Similarly, compare light, medium, and dark roasts to understand how roasting affects taste and aroma.

3. Use a Coffee Flavor Wheel

The Coffee Taster’s Flavor Wheel, developed by the SCA, helps identify specific flavor notes in coffee. Start by recognizing broad categories (e.g., fruity, nutty) and then refine your palate to detect subtle notes like berry, citrus, or caramel.

4. Practice with Sensory Exercises

Improve your sensory skills by training your nose and taste buds with different foods and scents. Smell spices, fruits, flowers, and chocolate to build an aroma memory bank that you can apply to coffee tasting.

5. Take Notes and Develop Sensory Vocabulary

Keeping a coffee-tasting journal helps track sensory experiences and develop a precise vocabulary for describing flavors, acidity, body, and aftertaste.

The Science Behind Coffee Sensory Experience

The complexity of coffee sensory perception is influenced by chemistry, physiology, and psychology.

  • Chemical Compounds: Coffee contains over 800 volatile compounds responsible for its aroma and flavor. Organic acids (such as citric, malic, and phosphoric acids) contribute to acidity, while Maillard reactions during roasting create caramelized flavors.
  • Physiological Factors: Individual sensory perception varies based on genetic factors, experience, and exposure to different flavors.
  • Psychological Influence: Expectations, environment, and cultural background play a role in how we perceive and describe coffee flavors.

Conclusion

The sensory world of coffee is a fascinating journey that goes beyond a simple caffeine fix. By understanding the key attributes of coffee evaluation, engaging in sensory training, and appreciating the science behind flavors, we can deepen our appreciation for every cup. Whether you are a casual coffee lover or an aspiring expert, developing sensory awareness enhances your coffee-drinking experience, allowing you to savor the intricate flavors and aromas that make coffee truly extraordinary.

So, the next time you sip your favorite brew, take a moment to explore its depth—your palate will thank you.

by new-jersey


24
Jan
Special Deals for the Coffee Business Classes
Negotiating a Coffee Shop Lease
January 24, 2025
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Negotiating a Coffee Shop Lease

  • By Bernie Rosenstein

Negotiating a lease for a coffee shop is a critical step in ensuring the success of a coffee owner’s business.  The lease is often a material cost, and once you sign a lease, it is a multi-year fixed cost that must be factored into your coffee shop business plan.

Effectively negotiating a lease can be a challenging and daunting process, especially for first-time business owners but doing it well could potentially save the business owner a lot of money over the lease term.  Whether you are an entrepreneur planning to start a coffee business or an existing coffee business owner who will need to renew an existing lease, this guide will provide some strategies and tips that business owners can consider when negotiating a lease. Many of the topics in this guide are covered in further detail in coffee business education classes at the New Jersey Coffee School in Hoboken, New Jersey.

Guide to Choose a Site for your Coffee Shop

Lease Negotiation Strategies

The following general strategies should be considered and can be employed in any lease negotiation by coffee business owners.

1. Don’t fully rely on a commercial real estate broker

  • Real estate brokers can be very instrumental in assisting you in your search for properties and can help you narrow down your choices based on your needs in an efficient manner. They also have a lot of knowledge about the local market. However, although you may gain a feeling of trust and advocacy from your broker, keep in mind they are likely compensated by the landlord and their commissions are often tied to the terms of the lease such that a higher lease price and a longer lease term may favorably affect their commissions.

2. Don’t fully rely on a commercial real estate broker

  • It is prudent to negotiate leases for more than one location at the same time. This can provide the business owner with negotiating leverage if the landlord is aware that the business owner has other property choices.  Additionally, if the lease negotiation does not work out, the owner has other properties to fall back on and does not have to start the entire process from square one.

3. Research the market, the neighborhood, and the building

  • Research the lease rates for similar properties in the area
  • Ensure the location aligns with your target customer base
  • Verify the property is zoned for a coffee shop
  • Research the occupancy rate in the landlord’s lot or building – a high occupancy rate may provide you with better negotiating leverage
  • Perform reference checks with recent tenants who moved into the building

4. Everything is negotiable

  • Do not accept the landlord initial offer or the first landlord counteroffer
  • Initially ask for more than you want as many of the lease provisions may end in a compromise. This includes asking for a lower base rent than the landlord’s initial asking price.

5. Put everything in writing

  • Often, lease negotiations begin with a letter of intent (LOI) which is a non-binding agreement that outlines the general lease terms. Despite the LOI being a non-binding document, it is recommended to include as many of the lease terms and your positions on each in the document.  This will avoid having to bring up many new points in the negotiations later or having to challenge new points that the landlord will introduce later.
  • Ensure all verbal agreements throughout the negotiation are included in the lease document

Understanding the Different Types of Leases

Business owners need to understand the different types of leases and the nomenclature used to describe them.  There are basically three different types of leases a business owner may encounter – a “Gross Lease”, a “Triple Net Lease”, and a “Modified Gross Lease”.  It is important to understand the differences in each lease.

1. Gross Lease

  • In a Gross Lease, the business owner will pay a fixed amount of base rent (e.g., $30 per square foot) and there will be no separate charges for taxes or common area charges (known as CAM) such as insurance or maintenance

2. Triple Net Lease

  • In a Triple Net Lease, the business owner will be responsible for their pro-rata share of taxes and any common area charges (CAM) such as insurance, maintenance, or any other common area charges

3. Modified Gross Lease

  • In a Modified Gross Lease, the business owners will be responsible for some but not all the costs for the charges (e.g., taxes and CAM) mentioned above, so they will need to ask the landlord and broker to spell out those charges they will be responsible for

Additionally, in all these cases, the business owner will need to find out what utilities they are responsible for as utilities are treated separately in many leases.  And in cases where the business owner must pay taxes and CAM fees, they should try to negotiate a cap on the annual increases for these charges that can be passed on to them.

Key Lease Terms to Consider

The following are some of the key lease terms that will be in most leases and positions that the business owners can consider for each term.

1. Lease Term and Renewal Options

  • Common lease terms are 3,5,7,10, and 15 years. It is prudent that a business owner balances the need for a long-term lease for stability and a short-term lease for flexibility.
  • If the landlord asks for a 10-year lease, it would be prudent for the business owner to negotiate a shorter initial term with renewal options that can be exercised by the owner. For example, the business owner can offer a 5-year initial term with a 5-year renewal option or a 3-year initial term with two successive 3-year renewal options.
  • In any case, if the business owner plans to spend a material amount of capital to build out the space, they want to ensure they have flexibility over a long period (e.g., 10 years) to operate their business. At the same time, if the business fails the business owner needs flexibility so they are not committed to a long-term lease with no options to end it earlier.
  • If the business owner is receiving funding from a bank, they will need to check with the bank to determine if the initial lease term must be at least as long as the term of the loan they received from the bank.
  • Additionally, business owners may be able to include an early termination clause in the lease which will include providing the landlord with adequate notice and an agreed upon financial penalty to end the lease early.

2. Lease Commencement Date vs. Rent Commencement Date

  • The lease commencement date is the date the business owner takes possession of the space and can access the space. However, it does not need to be the date they start paying rent. Coffee shop owners will often need time to design and build out their space before they can open for business.  Business owners should request a rent-free period during their build-out phase or during their early months of operations to help with their cash flow when starting a coffee business.
  • The rent commencement date is the date the business owner will need to start paying rent.
  • Another option is for the business owner to ask for a reduced rent period in lieu of or in addition to a free-rent period.

3. Permitted Use

  • The permitted use provision will detail what the business can do in the leased space. It may also include things such as what hours the business is allowed to operate.
  • Business owners should aim to make this provision as broad as possible as their initial concept for their coffee shop or café may change over time or they may want to add another product line, and they will not want to be restricted in what they can or cannot do in the space.
  • A broad permitted use clause will also allow more flexibility should the business owner ever decide to sell the business and assign the lease to a new owner.

4. Build-out, Services, and Repairs (Tenant responsibility vs. Landlord responsibility)

  • A coffee shop often requires significant build-out costs for things such as plumbing needs (e.g., water lines, drains, filtration), electric requirements (e.g., voltage and amp equipment requirements), grease traps, and ventilation requirements.
  • Many of these improvements to the leased space needed to build a coffee business will benefit the landlord in the long run. As such, the business owner should either request that the landlord make some of these improvements at their cost before the business owner takes possession of the property or alternatively negotiate for a tenant improvement allowance (TIA) whereby the landlord will cover part of the build-out costs.
  • For services and repairs, ensure the lease spells out who is responsible for certain services and repairs such as HVAC, trash removal, and janitorial services. If the business owner will be responsible for HVAC repairs, have a professional inspect the HVAC system before signing the lease to avoid significant costs later.

5. Personal Guarantees

  • The landlord will often want a personal guarantee from new coffee shop business owners so if the business cannot pay the rent, the landlord can get the business owner to pay with their personal assets. In the negotiation, the business owner should try to either not be subject to a personal guarantee or alternatively limit the amount of the guarantee.
  • First off, the business owner should use their business corporation or LLC name and not their personal name in all written documents such as the LOI and lease to make it clear the lease is with the business entity.
  • The business owner can try to remove the personal guarantee clause by agreeing to other landlord concessions or providing landlord additional financial incentives (e.g., a high security deposit).
  • If the landlord is unwilling to remove the personal guaranty provision, the business owner can alternatively try to limit it by negotiating a fixed dollar amount or asking for reductions in the guarantee each year of the lease term.

Coffee Business Courses

Business owners can benefit by taking a coffee entrepreneurship class, specialized coffee business courses, or by seeking advanced coffee business training classes.  At the New Jersey Coffee School, located in Hoboken New Jersey, our Professional Coffee Business Training classes go into more detail about the topics mentioned in this guide and provide additional knowledge, strategies, and options that can further assist a business owner in effectively negotiating a coffee shop lease.

While lease negotiations is one of the critical topics we cover in our courses, our 3-Day Professional Coffee Business Class provides coffee and business knowledge, skills, and tools to help business owners holistically understand what it takes to effectively plan, open, market, brand, and profitably manage a coffee business.

Summary

In summary, it is important for coffee business owners to understand the different types of leases they may be presented with and some of the key terms and challenges that will need to be negotiated. While there are no guarantees, this guide provides strategies and tips that can be employed when negotiating a coffee shop lease to help mitigate some of those challenges business owners will face. Being thorough, prepared, and patient during the lease negotiation process can potentially save business owners significant costs and avoid problems later.

by new-jersey


31
Dec
Curso de barista en Nueva Jersey
Pro Tips for Running a Coffee Business
December 31, 2024
NJCS

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Blog

Pro Tips for Running a Coffee Business

  • By Bernie Rosenstein

Many coffee business owners will face financial challenges in running their coffee business.  These financial challenges may be indicative of foundational problems relating to how the business is operating or could be a result of the ups and downs experienced from seasonal trends or the general state of the economy whereby consumers decide to reduce their discretionary spending. 

In any case, whether you are an entrepreneur planning on starting a coffee business or an existing coffee business owner trying to improve your revenue and overall profitability, this guide will provide some tips and best practices that business owners can consider in running their businesses. Many of the topics in this guide are covered in further detail in coffee business education classes at the New Jersey Coffee School in Hoboken, New Jersey.

Efficient Coffee Bar Design

Efficient design of the coffee bar and employee workstation are of paramount importance in a coffee business.  If done correctly, it can drive optimal productivity, reduce labor costs, and result in a superior customer experience.  Ideally, baristas should have all the equipment and most of the ingredients (e.g., coffee, milk, syrups, ice) they need within arm’s length.  Conversely, if a barista must take too many steps to get some of the ingredients needed to make a beverage, that is not optimal and over the course of a day will increase labor costs and slow down the customer line.  

It should also be noted that as the ratio of cold beverages to hot beverages has steadily increased over the years, many coffee business owners have had to retool their coffee bar design to accommodate the need for more ice to be readily available in the front-of-house bar.  Business owners and their baristas should periodically review the efficiency of their coffee bar design and make adjustments accordingly.

Customer Flow

Business owners should review the flow of customers from the time they enter the shop, place their order, and pick up their order to ensure optimal flow and customer experience.  Some best practices include:

  • Allowing ample space from the entrance before forming the customer line
  • Ensuring customers pass and can easily see any food cases and retail items for sale before getting to the counter to place their order
  • Creating a designated area to pick up beverages and food apart from the initial customer line

Barista Training

Business owners should ensure that their baristas are properly trained.  Some business owners will send their baristas to education classes or a comprehensive business training program such as the 2-Day Barista Training program offered by The New Jersey Coffee School.  In many coffee shops, approximately 70%-80% of the revenue is derived from loyal customers.  Baristas that can create consistent high-quality beverages and provide excellent customer service play a key role in securing those loyal repeatable customers. 

To be effective, baristas need the knowledge, skills, and tools to master their craft which requires much more than just knowing how to make beverages.  Highly skilled baristas will be knowledgeable about the science of coffee, health department protocols, where coffee is sourced, each product on the menu, equipment handling and maintenance, and much more.  They are responsible for engaging with the customer and providing exceptional customer service.  And they can play a role in increasing sales and tips by upselling or cross-selling other items on the menu to customers.

Experimentation

Business owners can experiment and try new things that may help to increase their revenue.  Some examples include:

  • Testing or introducing new items on the menu (e.g., a signature drink or new food item) that may be unique, and customers cannot get from the competition.
  • Changing the placement of the food cases or where retail goods are positioned. For example, just changing the position of the “Grab and Go” food case with salads, soups, and sandwiches so that customers must walk pass the case before they get to the counter to place their order can have a positive impact on sales.

Reduce Waste, Giveaways, and Potential Theft

Business owners should create a process to measure and identify causes of waste and take corrective action to reduce it.  One way to measure the amount of waste is to take periodic beginning and ending physical inventory counts and compare it to the amount of product that was expected to be used for the customer purchases.  Another approach is to review the cost of goods sold trends and look for unusual trends.  These approaches will sometimes help identify other issues such as the number of giveaways to friends and family or theft of product.  In any case, reducing waste can help improve your profit margin.

Review of Coffee Beverage Costs and Profit Margins

Business owners should periodically review the cost and profit margin of each beverage on their menu.  As a general rule of thumb, the total cost of coffee beverages (including all ingredients and paper goods) should average approximately 15%-20% of the selling price.   This review will help business owners reset their prices periodically.  Additionally, it will highlight high-margin beverage items that business owners may want to push and low-margin items that owners may want to consider eliminating from their menu.

Optimize Labor Costs

Business owners need to review labor costs and trends on a granular level.  The goal should be to match the labor required in any given shift to the sales cycle.  To best control labor costs, staff shift schedules need to be created by projecting the labor hours/cost for each shift and day and comparing that to the expected sales to determine if the labor cost as a percentage of sales is reasonable.  Successful business owners will review this every hour of every day to optimize labor.

Marketing Plans

Business owners should periodically review their marketing strategies and tactics.  Strategies employed should appeal to the owner’s target market.  They should review tactics and channels (e.g., social media, website, digital marketing) used to brand and market their business.  They should also consider creating a loyalty program for their business to increase the number of visits and total spend of repeatable customers.

Utilize Technology and Automation

Business owners’ POS systems provide robust reporting and analytic reporting and tools to help manage their business including sales reports, labor reports, menu performance reports and much more.   Business owners should review this information on a regular basis and use the data received to make strategic decisions and adjustments to their current operations.  This includes using the data to help with staff and shift scheduling decisions.  Additionally, many POS systems will help business owners effectively manage inventory.  In summary, POS systems provide several powerful tools that can help business owners manage many aspects of their business.

Advancements in technology also continue to affect more of the equipment utilized in coffee shops and can have several benefits including increasing customer “speed to serve” times and streamlining the labor process.  Examples include commercial grinders with built in scales, milk steaming automation equipment, and espresso machines that can produce consistent high-quality beverages without much barista involvement.  

While the use of this equipment may not be appropriate for all coffee businesses, the role of the barista in some of the environments that utilize this equipment is changing such that more time is spent on providing excellent customer service and helping the owner better manage the business.

Coffee Business Courses

Business owners can benefit by taking a coffee entrepreneurship class, specialized coffee business courses, or by seeking advanced coffee business training classes.  At the New Jersey Coffee School, located in Hoboken New Jersey, our Professional Coffee Business Training classes go into much more detail about the topics and best practices mentioned in this guide and provide deeper knowledge, strategies, tools, and benchmarks that can further assist a business owner in running their business.

Our 3-Day Professional Coffee Business Class provides coffee and business knowledge, skills, and tools to help business owners understand what it takes to effectively market, brand, and profitably manage a coffee business.  Our courses cover both coffee business growth tactics and strategies to help business owners better manage their business.

Summary

In summary, running a coffee shop is an exciting and rewarding endeavor as part of the coffee journey for any business owner.  However, running a coffee business is no different than running any business – it requires constant review of business practices and trends, and the ability to make strategic and operational decisions and adjustments to deal with financial challenges or improve operating results.

This guide provides tips for running coffee businesses and may help mitigate some of the financial and operational challenges some owners face.  While there are no guarantees, the coffee shop success tips and best practices herein can help business owners increase their chances for success in their business.

by new-jersey


18
Dec
Curso de barista en Nueva Jersey
Mastering the Art of Latte: A Beginner’s Guide to Crafting Perfect Designs
December 18, 2024
NJCS

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Blog

Mastering the Art of Latte: A Beginner’s Guide to Crafting Perfect Designs

  • By Bernie Rosenstein

Latte art has evolved from a simple coffee enhancement to an internationally recognized emblem of craftsmanship and creativity. It bridges the worlds of art and coffee, transforming a latte into a visual masterpiece that captures attention and delights the senses. Whether you’re a seasoned barista or a coffee enthusiast, the allure of latte art invites exploration into its intricate details. This guide dives into the history, techniques, and tips for mastering latte art and crafting beautiful designs.

A Brief History of Latte Art

The roots of latte art can be traced back to Italy, the birthplace of espresso. However, its rise to modern prominence began in the 1980s and 1990s, thanks to the innovative work of baristas like David Schomer. Known for his contributions at Seattle’s Espresso Vivace, Schomer is credited with pioneering techniques involving microfoam and crema. These advancements revolutionized coffee culture, transforming the simple act of pouring milk into an art form.

Schomer’s meticulous approach, combined with the introduction of espresso machines capable of producing consistent microfoam, laid the foundation for today’s latte art. As competitions and social media amplified the craft, baristas began to experiment with increasingly intricate designs, pushing creative boundaries. Today, latte art is celebrated worldwide, from coffee shops to global championships, showcasing designs that range from classic hearts to stunning portraits.

The Science Behind Latte Art

Milk steaming is a precise process that transforms milk into a velvety microfoam, essential for creating latte art. The science behind steaming lies in the interaction between heat, air, and the milk’s proteins. When milk is exposed to steam, air is introduced, and the proteins in milk mainly casein stabilize the bubbles, creating a smooth, frothy texture. The key is to stretch the milk by incorporating air early in the steaming process, followed by swirling to evenly distribute the heat and achieve a silky consistency. 

Proper temperature control is critical; milk steamed between 140°F and 160°F has the best texture and flavor. Overheating can scald the milk, breaking down its structure and resulting in a burnt taste, while underheating prevents adequate foam formation. Mastering milk steaming is a balance of timing, technique, and understanding these scientific principles, allowing baristas to create the perfect base for latte art.

Before perfecting latte art, it’s essential to understand the science that underpins this craft. Three key components work together to create beautiful designs:

  1. Espresso: A well-extracted shot of espresso acts as the canvas for latte art. The golden crema layer is crucial, as it provides a base that blends with the milk to form patterns.
  2. Milk: Steamed milk needs to have microfoam—a silky, velvety texture with fine bubbles. Microfoam is what allows milk to integrate seamlessly with the espresso and form crisp designs.
  3. Technique: The angle, height, and speed of pouring milk play a pivotal role in the success of latte art. A steady hand and controlled motions are key to crafting symmetrical patterns.

When these three elements come together in harmony, the result is not only a visually appealing cup but also a beverage with a delightful balance of flavors and textures.

Tools of the Trade

Creating latte art requires the right tools and ingredients. Here’s what you need to get started:

  • Espresso Machine: A high-quality machine is essential for pulling consistent espresso shots and steaming milk to the right texture. Machines with powerful steam wands make it easier to achieve silky microfoam.
  • Milk Pitcher: A stainless steel milk pitcher with a pointed spout provides the precision necessary for pouring intricate designs.
  • Fresh Ingredients: Always use freshly roasted coffee beans that have rested for at least 3 days and high-quality milk for the best results. Freshness greatly affects both taste and presentation.
  • Thermometer: Ensures milk is steamed to the optimal temperature range (140°F–160°F). Overheating can scald the milk, while underheating results in poor foam texture.

Investing in these tools lays a strong foundation for your latte art journey.

Fundamental Latte Art Patterns

Before advancing to elaborate designs, it’s essential to master the basics. Three foundational patterns provide a great starting point:

  1. Heart 

     

    • How to Make It: Begin by pouring milk into the center of the espresso, moving the pitcher closer to the surface as you pour. Create a circle of foam and finish with a pull-through to form the heart shape.
    • Tips: Consistency and steady hands are crucial. A smooth motion ensures a clean design.
  2. Rosetta 

     

    • How to Make It: Start by pouring as you would for a heart but introduce a gentle side-to-side motion to create a leaf-like design. Finish with a quick pull-through to complete the rosetta.
    • Tips: Timing and rhythm are critical for achieving symmetry and a well-defined shape.
  3. Tulip

     

    • How to Make It: Create a series of small hearts layered on top of each other, finishing with a pull-through for added detail.
    • Tips: Precision and patience are key. Focus on layering consistently to achieve the desired effect.

Once you master these designs, you can experiment with more intricate patterns like swans, wreaths, and abstract art.

Steaming Techniques for Non-Dairy Milks

As non-dairy milk options gain popularity, many baristas face challenges when using them for latte art. Different non-dairy milks require specific adjustments for optimal foam:

  • Oat Milk: With a creamy texture and stable foam, oat milk is excellent for intricate designs. Steam to 140°F to achieve velvety microfoam.
  • Almond Milk: Prone to separation, almond milk requires careful steaming. Keep the temperature below 140°F and minimize aeration to prevent graininess.
  • Soy Milk: Its stable and silky texture makes soy milk a versatile choice for latte art. Steam to around 140°F for the best results.
  • Coconut Milk: This option produces light foam and works best for simpler shapes. Steam lightly at 130°F to maintain smoothness.
  • Barista-Formulated Non-Dairy Milks: These are specifically designed for latte art, offering excellent foam stability and texture, making them ideal for beginners.

 

Latte Art Classes and Education

While practice is essential, formal education can accelerate your progress. Katherine Rodgers, a renowned instructor at the New Jersey Coffee School, offers comprehensive classes that focus on both the techniques and the science behind latte art. Her sessions emphasize the importance of understanding milk steaming, and helping students achieve the perfect microfoam texture.

Whether you’re a beginner or an experienced barista, classes like these provide valuable insights and hands-on experience, enabling you to refine your craft and explore advanced designs.

Troubleshooting Common Problems

Encountering difficulties is part of the learning process. Here are solutions to common challenges:

  • Bubbles in Foam: Over-steamed milk creates large bubbles. Position the steam wand correctly and focus on achieving a smooth, velvety texture.
  • Thin Crema: Weak espresso shots lack sufficient crema. Use freshly ground beans and ensure proper tamping for better results.
  • Milk Doesn’t Mix Well: If milk doesn’t blend smoothly with espresso, it may be too hot or too cold. Stick to the ideal temperature range.
  • Asymmetrical Patterns: Uneven pouring angles or shaky hands can distort designs. Practice steady, deliberate movements to improve symmetry.

 

The Art of Practice

Mastering latte art requires time, patience, and consistent practice. Start with steaming milk until you achieve the perfect microfoam texture. Move on to simple designs, and gradually challenge yourself with more complex patterns. Document your progress and learn from your mistakes to refine your technique.

Experimentation is also key. Try non-dairy milk, explore seasonal designs, or create unique patterns that reflect your style. The possibilities are endless.

Conclusion

Latte art is an extraordinary blend of science, skill, and creativity. From carefully preparing espresso and milk to executing precise pouring techniques, every step contributes to crafting a stunning design. Whether you’re creating classic hearts, experimenting with intricate themes, or adding flair to your Instagram-worthy coffee creations, latte art offers limitless opportunities for expression.

So grab your milk pitcher, fire up your espresso machine, and let your imagination flow one cup at a time.

by new-jersey


03
Dec
Formación profesional de barista
Choosing a Site for Your Coffee Shop
December 3, 2024
NJCS

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Choosing a Site for Your Coffee Shop

  • By Bernie Rosenstein

Choosing a Site for Your Coffee Shop

Choosing a site is a critical step in the planning process for any coffee business owner.  Whether you are a barista or another coffee professional wanting to open your own coffee shop or an entrepreneur in the planning stage of opening your own coffee shop, this guide will help you understand the best-practice approach and key items to consider when searching for a location for your business and securing a lease for the site.  Many of the topics in this guide are covered in coffee education classes at the New Jersey Coffee School in Hoboken, New Jersey.

Some business owners who want to open a coffee shop start their coffee journey by first finding a location for their coffee shop.  They might come across a building with nice tall windows on a busy corner with a lot of people walking by and think that it must be a good spot for a coffee shop.  Then they negotiate a long-term lease with the landlord for that spot.  

In terms of best practices, finding a location and signing a long-term lease as a first step in your coffee journey is not optimal as a lot of due diligence and homework should be done as part of your planning process before you ever select a site and definitely before being locked into a long-term lease.  Without a well-thought-out approach for finding the best and most affordable location for your business, a business owner may be saddled with a long-term fixed cost obligation that the business may never to able to cover and which may not result in a profit margin that the owner hoped to achieve.

What are some of the key considerations before choosing a potential location and site for your coffee shop?

Following a best practice approach, there are several first steps in the planning process that a business owner should do BEFORE selecting a location for their business including developing a concept and identifying a target market for their business, planning a potential menu, and planning what type of equipment will be needed to support their concept and menu.  All these factors are covered in coffee shop management courses as they are critical in determining a location that will work for their business and the size (i.e., square footage) of the site that will be best for the business.

Developing your concept and target market

This is the number one critical first step in any coffee planning process.  The location must be consistent with and able to support your target market.  For example, if your concept was to open a health-conscious café serving coffee, smoothies, and healthy salads and food choices, you would benefit from finding a location close to a fitness facility.

Developing your menu and planning your equipment needs 

The development of your menu, including potential beverage and food options, is also a critical step before deciding on a location.  The development of your menu will have an impact on the type of equipment you will need to support your menu.  These factors will influence the type of site needed and the space requirements in terms of space needed to support back-office, front-of-house, customer flow, and seating needs.  

Additionally, your equipment needs will influence the infrastructure needs (e.g., electrical, plumbing, and drainage requirements for the site) that the site may or may not be able to support.

Once you have identified one or more potential locations, what are the next steps to determine if the location will work for your business?

Performing a Location Analysis

Once you identify a potential location for your business, you should perform a thorough location analysis for your business, including, but not limited to, looking at demographics of the area, identifying nearby competition and foot traffic generators, and understanding and quantifying traffic patterns. 

  • Nearby competition is not necessarily a bad thing as long as your concept, product offerings, and customer experience is “different and better”.
  • Foot traffic generators such as supermarkets, office and municipal buildings, transit hubs, hospitals, health clubs, college campuses, and apartment buildings/condominiums might also be an important consideration for your location, again depending on your concept and target market.
  • Understanding and quantifying traffic patterns, both foot traffic and drive-by traffic counts, are important metrics for any potential location and can help you when comparing multiple locations you are considering.

What are some additional considerations to consider when evaluating a particular location for your business?

Some key additional considerations in your evaluation of a particular location include the following:

  • Will the municipality allow a drive-through on the site? Despite some sites having adequate space for a drive-through, some municipalities will not allow any drive-throughs in a given area or any drive-through that will present congestion or other traffic challenges so check with your municipality early on if a drive-through is an important consideration for your business.
  • Are there adequate parking spaces on or near the location?  The municipality may limit the number of parking spaces allowed at your location despite the location having ample space for more parking spots.
  • Are there any regulations regarding what signage is the business owner allowed to display outside the site?

Taking into account all of these considerations and factors, if you are in the early phases of planning to start a coffee shop business, don’t make the mistake of starting with the site.  Avoid the pitfall that some coffee business owners have faced whereby they started by picking a site and signing a long-term lease only to find out the business could not adequately support the lease payment. 

Subsequently, they were forced to either close the business and/or accept sub-optimal profit margins. While there are no guarantees, the business owners who complete the due diligence and key planning items outlined above will put themselves in a better position to find a location that can help optimize the long-term success of their business.

Once you find a location, what are some of the key considerations BEFORE signing a long-term lease?

Once you find a location and site that fits your business, you still need to do more due diligence before signing a long-term lease.  Assuming the lease negotiations are going well, we at the New Jersey Coffee School recommend business owners do not sign a lease until they have evaluated some additional key items including:

  • Hiring a professional to perform a feasibility study and a cost estimate for their build-out
  • Ensuring ample access to a qualified and affordable workforce
  • Completing a preliminary revenue estimate for space

Feasibility study and build-out cost estimate

You should discuss your vision for your coffee shop with an interior designer and a contractor.  Have a contractor perform a feasibility study to ensure the site can handle electrical, plumbing, drainage, and waste management requirements needed for your business.  The contractor you select should ideally be familiar with the zoning laws, and building, health, and fire codes for your municipality and let you know if the build-out of your site will have any challenges meeting these requirements.  

These items can have significant cost ramifications if you are not aware of the limitations and challenges required to execute your vision for the business.  You should also get multiple contractor bids for the cost of the build-out work required and ensure the cost estimate for a given location is affordable and within your start-up budget.  Do not make the mistake of getting the contractor to come in and give you a cost estimate for the build-out after you sign the lease only to find out the costs required for the build-out are out of reach and well beyond your budgeted expectation!

Access to a qualified and affordable workforce

Ensure that your location provides access to a qualified workforce that represents your vision and can provide superior customer service.  If you can find staff that have prior barista experience or have taken barista training classes, that will be helpful.  Many coffee shops employ young part-time high school or college workers who may not have cars so ensure there are adequate public transit options available so your staff can easily get to your location. 

You need to understand the minimum wage requirements in your area and what nearby competitors are paying their workers or what benefits they are providing them.  The success of your business in many ways will count on having an effective workforce so ensure the location you select can provide that.

Preliminary revenue estimate of your space

Business owners should perform a preliminary revenue estimate of the space to help determine if they believe the business at that location can adequately support the rent required in the lease they are negotiating.  As mentioned above, knowing the average foot and drive-by traffic counts for any location is important.  This information allows you to compare multiple locations you may be considering to one another.  But again, when comparing multiple locations, the business owners must ensure that their concept will work and their target market consumer exists in any location they are considering.

Business owners can estimate a range of potential revenue that a particular location can generate.  To do so, business owners can apply some conservative conversion percentages to the traffic counts of a particular location to derive the estimated number of daily customer transactions. Once they have the estimated number of daily customer transactions, they can apply an average ticket price to each transaction to determine an estimate of daily revenue. Then they can compute the monthly or annual sales and compare that to the lease payment required each month.  

As a general rule of thumb, the lease payment should be 7-15% of estimated sales, but again this is just a general rule and individual circumstances may require a different percentage.  More importantly, this revenue estimate done BEFORE ever signing a lease will help business owners feel more confident about whether or not the business in that location can support the lease cost.  While there are no guarantees that this will be the case, it will provide another prudent factor in their risk-taking decision to sign a long-term lease.

Summary

In summary, finding a location and site for your coffee shop is an exciting and rewarding endeavor as part of the coffee journey for any business owner.  This guide will help you avoid the pitfalls some owners face and if the best practices outlined in this guide are followed, it will provide the business owner with more confidence in their decision making.  While there are no guarantees, these best practices herein can provide a prudent approach for selecting a site that can help business owners increase their chance for success in their business.

New Jersey Coffee School

At the New Jersey Coffee School, located in Hoboken New Jersey, our Professional Coffee Business classes go into much more detail about the best practices mentioned in this guide and provide deeper knowledge, tools, and benchmarks that can further assist a business owner in finding a suitable location and site for their business.  Additionally, our classes provide much more information on lease negotiation strategies and tactics that can help save money over the term of the lease.

Anyone who is considering opening a coffee shop may want to consider registering for the New Jersey Coffee School’s 3-Day Professional Coffee Business Class which provides coffee and business knowledge, skills, and tools to help potential and existing owners understand what it takes to effectively plan, open, market, brand, and profitably manage a coffee business.

by new-jersey


22
Nov
coffee brewing classes near me - New Jersey Coffee School
Why You Should Tip the Barista at Your Local Café?
November 22, 2024
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Why You Should Tip the Barista at Your Local Café?

  • By James Conti
When you visit your favorite café for a morning caffeine boost, you’ve probably noticed a tip jar near the register or the option to add a tip on the Point of Sale (POS) screen. It is a subtle nudge, a reminder that your barista — the person who brewed that perfect latte or expertly crafted that perfect heart on your latte — relies on tips as a part of their income. But the question remains: should you tip the barista at your local coffee shop? Let us dive into the world of baristas, their skills, wages, and the tipping culture in cafés, to better understand why tipping matters and whether it is worth making it a habit for us as customers.

The Role and Skills of a Barista

Baristas are not just people who push a button on a coffee machine; they are skilled individuals who bring artistry, expertise, and passion for coffee to their work. Their role encompasses everything from grinding coffee beans to the perfect consistency to controlling water temperature and pressure for the ideal espresso shot. They are also trained in latte art, customer service, and understanding the flavor profiles of different coffee beans. 

Latte Art and Customer Service skills are only a small set of the characteristics and traits that we at our Coffee School specifically educate in our barista training classes in New Jersey. A well-trained barista can make a huge difference in the quality of a drink, creating a sensory experience for customers that elevates a simple coffee order into a delightful ritual.

Becoming a skilled barista takes more than just learning on the job. Many aspiring baristas invest in specialized barista training programs or even pursue barista certification to enhance their knowledge and skills. Some cities such as Hoboken, New Jersey, have barista schools or offer advanced barista training options for those serious about a career in coffee. These programs cover everything from espresso techniques and milk texturing to latte art and advanced brewing methods. 

Even modified roasting classes for coffee enthusiasts can yield a more dynamic and well-versed barista. Such training can come at a considerable cost, especially if a barista pursues various certifications. Yet, these types of personal investments are often necessary to successfully compete in today’s coffee culture, where customers increasingly expect high-quality drinks coupled with a distinct personal touch.

Barista Wages and the Minimum Wage Dilemma

One significant aspect of deciding whether to tip is understanding how baristas are compensated. In many parts of the United States, baristas are paid close to minimum wage, which can vary greatly by region, state, and city. For instance, the minimum wage in a city like Los Angeles may be over $15 an hour, while in other places, it could be closer to the federal minimum of $7.25. Regardless of location, however, the wage may not reflect the level of skill required or the cost of living in the area.

While some coffee shops, particularly larger chains, might offer slightly above minimum wage, it’s often not enough to sustain a comfortable living, especially in urban areas where the cost of living is high. Many baristas rely on gratuities from customers to bridge the gap between their base wage and a livable income. Tipping is, therefore, an essential part of a barista’s income, helping to cover life’s essentials and a continuing education in their craft.

The Impact of Tipping on Barista Earnings

Gratuities can vary significantly based on the customer base and the location of the coffee shop. For example, a barista in a busy metropolitan café with a strong tipping culture might earn an extra few hundred dollars a month, while a barista in a less busy or smaller community might receive far less. Tips are often pooled among staff, meaning that each barista’s share depends on the total amount left by all customers. 

Something to consider for the owner when deciding on location of the café as attracting skilled labor is so critical to success both long term and upon opening. This is an aspect of café life that within our Coffee Business startup classes, gets covered extensively within our labor modules.

In addition to financial support, tipping also serves as an acknowledgment of the effort and skill that goes into making a quality coffee beverage. When customers recognize the extra attention to detail or the friendliness of their barista, they are essentially encouraging these professionals to continue refining their craft. It creates a reciprocal relationship, where the barista feels motivated to provide a great experience in exchange for financial appreciation.

Arguments For and Against Tipping Baristas

Not everyone is in favor of tipping baristas, and some customers may question why they should be expected to tip for counter service rather than table service. Here are some common arguments for and against tipping:

For Tipping:

  • Low Base Wages: Many baristas earn a wage close to or at minimum wage, which often isn’t enough to cover living expenses, especially in urban areas.
  • Encouragement for Excellence: Tipping can reward baristas for their hard work and expertise, encouraging them to continue honing their craft.
  • Acknowledgment of Skill: A skilled barista is not just making a drink; they’re creating an experience, from latte art to understanding roast and flavor profiles, which adds value beyond just the cost of coffee.
  • High Cost of Training: Many baristas invest in formal training or specialty coffee certification, which costs time and money. Tipping is a way for customers to show appreciation for this additional expertise.

Against Tipping:

  • Counter Service vs. Table Service: Some customers argue that tipping is unnecessary for counter service, where interaction may be brief, and there’s no traditional table service.
  • “It’s Ownerships Responsibility”: Critics argue that businesses should pay baristas a living wage, rather than relying on customers to supplement their income through tips.
  • Automation and Self-Service: With more coffee shops integrating automated systems, some customers feel that the barista’s role does not justify tipping, especially if the interaction is minimal.

Why Tipping is More than Just Extra Income

For many baristas, tipping isn’t just about adding to their paycheck. It is a way for customers to show appreciation for their dedication, expertise, and sometimes even their personality. Regulars at coffee shops often form connections with baristas, enjoying the familiar face who knows their order and starts preparing it as soon as they walk in. In these cases, tipping can feel more like a gesture of goodwill, a way to acknowledge the barista’s part in a customer’s daily routine.
Moreover, tipping can contribute to the mental well-being of baristas, as customer appreciation has been shown to reduce stress and increase job satisfaction. Working as a barista, especially during morning peak hours, can be and most likely is very demanding and exhausting. Positive feedback in the form of tips can be a small yet meaningful gesture helping baristas to push through their morning.

The Future of Tipping and Fair Wages for Baristas

The tipping culture in the United States is evolving, with some coffee shops experimenting with alternative models. For instance, some establishments have chosen to eliminate tips entirely and raise barista wages instead. By implementing a no-tip policy, these shops aim to provide baristas with a stable income without relying on gratuities. While this model can work, it often requires setting higher menu prices to cover the increased wages, which may or may not sit well with customers.
As coffee culture continues to grow and more people pursue barista careers, we may see more calls for higher base wages or standardizing tipping practices across the industry. Barista unions and advocacy groups are also pushing for fair wages and better working conditions, which could reduce dependence on tips. However, until fair wages become standard, tipping remains a valuable source of income for baristas who work hard to provide a quality experience.

So, Should You Tip Your Barista? `

Ultimately, whether you tip your barista is a personal choice. Tipping is encouraged for several reasons: it supports low-wage workers, recognizes skill and dedication, and strengthens the customer-barista relationship. The few extra dollars you leave can go a long way in supporting someone’s livelihood, especially when you consider the time, money, and effort that great baristas put into perfecting their craft.

If you are unsure about tipping, consider the context. Was the coffee well-made? Was the barista friendly and efficient? Did they go above and beyond in creating a pleasant experience? Tipping is a way to acknowledge these factors and make a small contribution to the well-being of the barista community.

In the end, tipping your barista is more than just a financial transaction. It is a gesture of appreciation, a way to support the people behind the counter who make your day a little brighter, one coffee cup at a time. So next time you are at your local café, and continue to drop a little something in that tip jar or maybe begin to do so— it’s a small gesture that can mean the world to the person crafting your beverage.
by new-jersey


08
Nov
coffee brewing classes near me - New Jersey Coffee School
The Difference Between Grind Sizes and Different Brew methods
November 8, 2024
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The Difference Between Grind Sizes and Different Brew methods

  • By Madison Malchiodi

Choosing the right grind size for your coffee can make all the difference between a perfect cup and a disappointing one. Whether you’re a casual coffee drinker or aspiring to enroll in professional barista training classes in New Jersey, understanding the basics of coffee grinding is essential. In this blog, we’ll explore why grind size matters for different brewing methods and how to achieve the ideal grind for each type of coffee preparation. This knowledge can serve you well whether you’re learning at New Jersey Coffee School or perfecting your home brewing techniques.

The Importance of Coffee Grind Size

Grind size is a crucial factor in coffee extraction during brewing, determining how quickly water flows through the coffee grounds, directly impacting the flavor, strength, and overall quality of your coffee. A professional barista certification from the New Jersey Coffee School will teach you that finer grinds extract faster, while coarser grinds take longer. The goal is to match the grind size with your brewing method for optimal flavor extraction.

A grind that’s too fine can lead to over-extraction, resulting in a bitter taste, while too coarse a grind may lead to under-extraction, leaving your coffee weak and watery. Understanding this balance is one of the core skills in the art of making great coffee, a concept often covered in coffee business classes in Hoboken, NJ. By perfecting your grind size, you can maximize the flavor potential of each cup and elevate your coffee experience.

Coffee Grind Sizes and Brewing Methods

Let’s break down the different grind sizes and the brewing methods best suited for each.

1. Coarse Grind (Sea Salt Consistency)

Coarse grounds resemble large, chunky sea salt particles, allowing water to pass through slowly. This grind size is ideal for methods with longer extraction times, ensuring a well-rounded flavor without the risk of over-extraction:
  • French Press: The larger grounds allow for a longer steep time, making it perfect for the immersion process used in the French press. A coarse grind ensures that the flavors are extracted over a longer period, giving a full-bodied, rich taste without bitterness.
  • Cold Brew: A coarse grind is essential for cold brew, as the coffee is steeped in cold water for an extended period, typically 12–24 hours. This slow extraction process helps to create a smooth, less acidic brew with a mild, refreshing flavor profile.
  • Percolator: Although less common these days, percolators also benefit from a coarse grind. The boiling water repeatedly circulates through the grounds, and the larger grind size prevents over-extraction, delivering a balanced and satisfying cup.
Each of these brewing methods relies on the unique characteristics of coarse grounds to draw out specific flavors without bitterness, making the coarse grind a great choice for extended brewing times.

2. Medium-Coarse Grind (Slightly Finer Than Sea Salt)

A medium-coarse grind sits between coarse and medium and works well for certain pour-over methods, balancing extraction time and flavor:
  • Chemex: This method, known for its clean, bright flavor, uses a thick paper filter that requires a medium-coarse grind. The slightly finer grind prevents clogging while allowing for a steady extraction, which emphasizes the coffee’s natural clarity and complexity.
  • Clever Dripper: This immersion-drip hybrid method also pairs well with a medium-coarse grind. It offers a versatile brewing experience where the grounds steep for a few minutes before dripping, creating a balanced and nuanced flavor.
Brewing with a medium-coarse grind helps you achieve the ideal extraction rate, allowing the coffee’s natural acidity and sweetness to shine.

3. Medium Grind (Sand-Like Consistency)

Slightly finer than a medium grind, this size is ideal for pour-over methods that require more control over extraction but don’t need an extremely fine grind.
  • Pour-Over (V60, Kalita Wave): The medium-fine grind is perfect for pour-over methods like the V60 or Kalita Wave, allowing for a slower extraction that brings out the coffee’s complexity. These methods often emphasize delicate flavor notes, which a medium-fine grind helps to highlight.
  • Aeropress (Longer Brew Time): When using an Aeropress, a medium grind works well with a longer brewing time. If you prefer a shorter brew time, you might want to use a finer grind. The medium grind provides flexibility, allowing you to adjust the brewing time to your taste preference.

Experiment with a medium grind across different brewing methods. It’s a versatile option that works well with various recipes, enabling beginners to explore and develop their coffee brewing skills.

4. Medium-Fine Grind

The medium grind is the most versatile and suitable for various brewing methods. If you’re new to brewing, a medium grind is an excellent place to start, as it’s adaptable and forgiving:
  • Drip Coffee Makers: Most standard drip coffee machines use a medium grind, which balances extraction and flavor by allowing water to pass through steadily without clogging. It’s a staple grind size in many homes and coffee shops for its consistency and ease of use.
  • Aeropress (Longer Brew Time): If you’re using a shorter brew time with an Aeropress, a medium-fine grind can help you achieve the ideal extraction. This grind is suited for those who want a faster brewing process without sacrificing flavor.
A medium-fine grind enables you to control the flow of water through the grounds, producing a cup with balanced acidity and sweetness. At barista training classes, these nuances are explored in detail, helping aspiring baristas achieve precision with every cup they brew.

5. Fine Grind (Table Salt Consistency)

A fine grind resembles table salt and is essential for brewing methods with short extraction times. It’s commonly used in espresso-based drinks:
  • Espresso: Espresso machines require a fine grind to push water through quickly under high pressure. If the grind is too coarse, the water will pass through too quickly, resulting in a weak flavor. A grind that’s too fine, however, can lead to over-extraction and bitterness.
  • Moka Pot: The Moka pot, which uses steam pressure to brew coffee, also requires a fine grind. This grind size helps to extract coffee oils and flavors quickly, resulting in a bold, concentrated brew.
Fine grinds require careful handling, as over-extraction can easily occur if the grind size is too small or the brew time too long. Programs like the professional barista certification at New Jersey Coffee School emphasize mastering this grind size, as it’s essential for producing consistently high-quality espresso drinks.

6. Extra-Fine Grind (Powdered Consistency)

The finest grind, resembling powder, is used for specific brewing methods and has a distinctive texture and flavor profile:
  • Turkish Coffee: Turkish coffee requires an ultra-fine grind because it is brewed by boiling the coffee with water and is left unfiltered. The powder-like grounds dissolve into the brew, creating a rich, full-bodied texture that sets it apart from other brewing methods.
This unique grind allows Turkish coffee drinkers to enjoy a robust and velvety cup, as the ultra-fine grounds become part of the drink itself.

Achieving the Perfect Grind for Each Brewing Method

Now that we’ve reviewed grind sizes, you may wonder how to achieve each. Here are some practical tips for grinding your coffee.

1. Burr Grinders vs. Blade Grinders

  • Burr Grinders: Preferred by professionals, burr grinders provide a consistent grind size by crushing beans between two abrasive surfaces. Burr grinders are precise and allow you to set specific grind sizes, making them a staple in coffee shops and barista training courses.
  • Blade Grinders: While more affordable, blade grinders tend to produce uneven grind sizes. They chop the beans with a spinning blade, which makes it harder to control consistency. If you’re serious about your coffee, investing in a burr grinder is well worth it.

2. Grind Adjustments

Each type of coffee and brewing method might need slight adjustments in grind size. If your coffee tastes bitter, try a coarser grind. If it’s too weak, go finer. Consistency is key, and that’s why many coffee school courses emphasize the importance of dialing in the perfect grind.

Brew Ratios for Espresso vs. French Press

Grind size and brew ratios go hand in hand. Espresso, for instance, typically uses a 1:2 ratio (1 gram of coffee to 2 grams of liquid), resulting in a rich, balanced flavor. In contrast, a French press often uses a 1:15 or 1:16 ratio, where the coarser grounds allow for a slower extraction, producing a full-bodied taste.

Why Brew Ratios Matter

Just as grind size impacts extraction, so does the brew ratio. Too much coffee relative to water can result in an overly strong brew, while too little can produce a weak, watery cup. Fine-tuning both grind size and brew ratios is essential for achieving the best flavor and strength. With practice, you can learn to balance both, whether you’re honing your skills at home or through classes at New Jersey Coffee School.

By mastering these techniques, you can elevate your coffee game to a professional level. Understanding these fundamentals empowers you to explore different coffee profiles, experiment with grind sizes, and discover the brewing methods that bring out the best flavors in each cup. If you’re eager to deepen your understanding, consider enrolling in a barista class. You’ll not only learn about grind sizes and brew ratios but also dive into the science and artistry of coffee making, a journey that can transform every cup you brew into a crafted experience.

by new-jersey


04
Nov
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NJ Coffee School Focuses on Café Financials
November 4, 2024
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NJ Coffee School - Coffee Business Classes

NJ Coffee School Focuses on Café Financials

  • By Anthony Birritteri, Editor-in-Chief

Read NJ Business Magazine’s full interview with Jim and Bernie, Co-Founder and President at New Jersey Coffee School

How hard can opening a coffee shop be? For the budding entrepreneur who wants to venture into the business – whose idea of opening a local cafe has been “percolating” in their head for quite some time, the first move they should make – in order to discover the real challenges and opportunities in opening a shop – is enrolling in a course at the New Jersey Coffee School in Hoboken.

Founded in November 2022 by co-presidents Jim Conti and Bernie Rosenstein, the school concentrates on all the financial aspects of running a coffee business, in addition to teaching students about the different types of coffee beans and where they are grown, the roasting, grinding and brewing techniques, and the necessary equipment required to make that perfect “cup of joe.”
In listening to Conti and Rosenstein, one quickly learns that opening a café is more than about putting coffee grinds in a filter, pouring water in a machine, and hitting the “on” button. It’s more about startup costs, ongoing labor costs, pricing and margins, shop efficiencies, leases, location, demographics and traffic, branding and marketing costs, nearby competition, and more.
“Most people open a coffee shop because they simply think they can do it, without respecting the venture as a business. But when we conduct our class here, I am like the ‘Scared Straight guy,” Conti says, referring to the 1978 documentary where prison inmates terrified juvenile offenders to set them on the right path and avoid prison.
The school offers a variety of courses, but the main session for those wanting to know the complete ins and outs of running a coffee business is the three-day Professional Coffee Business Class. Day 1 is spent in the school’s onsite coffee shop classroom where students learn about the diverse types of coffee drinks and the ways to make them. Days 2 and 3 are all about the economics of running the business. “That is when you start to see the dream leaving the eyes of some of the students,” Conti says.
by new-jersey


01
Nov
coffee brewing classes near me - New Jersey Coffee School
All About Espresso
November 1, 2024
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All About Espresso

  • By Bernie Rosenstein
Espresso is used in many coffee beverages that coffee lovers enjoy every single day. It is a key component in hot and iced espresso-based classic beverages such as lattes, cappuccinos, flat whites, and macchiatos when milk or micro foam are added to it, or a shot of espresso can simply be enjoyed by itself. You can find espresso-based beverages in any café or make them at home using an espresso machine.

Whether you’re a coffee enthusiast, a barista wanting to enhance your craft, or an aspiring coffee business owner interested in taking coffee making courses or seeking a barista training program to learn more about espresso, this guide will help you understand the components of espresso, how best to store espresso beans, the science of espresso extraction and ultimately what it takes to create consistent quality beverages using espresso.

What is espresso?

Espresso is a concentrated type of coffee made with specialty coffee beans. Espresso is made by putting finely ground espresso beans in a portafilter and having your espresso machine apply very high water pressure through the ground coffee to create a concentrated liquid.
A quality shot of espresso will have three components or layers – the crema, body, and heart
  • The crema is a golden brown creamy dense layer of foam that forms on the top layer of the espresso. It is comprised of carbon dioxide gas bubbles that attach to the coffee’s natural oils. It is an important component that influences the taste and texture of an espresso shot as it helps balance the acidic, sweetness, and bitterness of good tasting espresso.
  • The body is the middle layer below the crema and above the heart that typically has a medium caramel brown color and helps create the texture of an espresso shot.
  • The heart is the bottom layer of an espresso shot with a deep brown color and has a bitter taste that helps balance the sweetness of the crema.

A popular question that comes up all the time in our professional barista training classes – How should espresso beans be stored?

Espresso beans should be stored the same way any coffee beans should be stored – in the sealed bag that they came in or in an airtight container. The goal is to keep out air or moisture from the beans which will degrade the quality of the beans and taste of the espresso. It is not recommended to keep coffee beans in the refrigerator as this can expose the beans to unwanted moisture.

Science of Espresso Extraction

What goes into creating a quality espresso shot?

A quality espresso shot is created by understanding the espresso extraction process and knowing how to balance several variables when making espresso. The overall goal of the expresso extraction process is to balance the acidity, sweetness, and bitterness present in any quality espresso shot. To accomplish this, the following variables must be understood, controlled, and balanced:
  • Dose
  • Yield
  • Length of Extraction Time
  • Grind Size and Tamping Technique
  • Water Temperature and Pressure
And whether you are a home coffee enthusiast, barista, or an aspiring coffee business owner, the extraction process and controlling the key variables are the same whether you are creating espresso-based beverages using an expensive espresso machine in a commercial setting or a home espresso machine.

What are the general guidelines to control and balance each of the five key variables mentioned above to produce high quality espresso?

1. Dose

The dose refers to how much finely ground espresso beans you are using to create your espresso shot. Generally speaking, most cafes and commercial establishments grind 17 or 18 grams of finely ground coffee using a burr espresso grinder and place the coffee in a portafilter that attaches to the espresso machine. This is the dose required to typically make about two ounces of espresso commonly called a “double shot”. It should be noted that in a home setting, sometimes you will use less than 17 grams of finely ground espresso beans as the size of the portafilter of home-based machines will dictate how many grams it can hold.

2. Yield

The yield or output refers to the amount of espresso that will be produced in an espresso shot glass after the water goes through the ground coffee and is based on an espresso recipe. The most common recipe to achieve a standard espresso shot (i.e., typically referred to as a double shot) is a 1:2 ratio. For example, if the dose used is 18 grams, the yield will typically be about 36 grams for a classic standard double shot of espresso. Again, if your home portafilter holds fewer grams of ground coffee (e.g., 15 grams), you can still apply the 1:2 ratio to determine your target yield (e.g., 30 grams).
In contrast to the standard shot of espresso, some consumers enjoy a shorter more concentrated shot of espresso referred to as a “ristretto” shot that typically has less water and ratio of about 1:1.5 dose to yield. And some consumers enjoy espresso with more water (usually twice as much as the classic espresso shot) referred to as a “Lungo” beverage with a typical ratio of 1:4 dose to yield.

3. Length of Extraction Time

The length of extraction time refers to the speed at which water flows through the ground coffee to achieve the desired yield in the espresso shot glass. In accordance with industry guidelines, it should generally take between 23-30 seconds to achieve the desired yield and optimal taste for a classic standard double shot of high-quality espresso. The optimal taste or recipe may call for a specific time (e.g., 27 seconds) but that can vary based on a bean’s density, roast profile, and the subjective taste of the person creating the recipe. But any extraction time between 23 and 30 seconds will generally result in great tasting espresso!

4. Grind Size and Tamping Technique

As mentioned above, espresso is only made with finely ground espresso beans. However, grind size is this context refers to how fine the grind size must be to achieve the dose, yield and desired extraction time per the recipe. The burr grinders will typically produce coffee particles of equal size, but the size of each particle influences the time required for the water to pass through the ground coffee and produce the desired yield in the shot glass. 

 Additionally, once the grinder disperses the correct dose of coffee grounds into the portafilter, the loosely grounded coffee must be pushed down and compressed using a process called “tamping” to form what is commonly referred to as a puck within the portafilter. The goal is for the puck to be level, and particles evenly dispersed such that the water can saturate the particles and extract flavor. This can be achieved using a manual tool called a tamper or an automated machine such as a Pugpress.

5. Water Temperature and Pressure

The ideal temperature used in expresso extraction is generally between 195 degrees Fahrenheit and 205 degrees Fahrenheit (or 91 to 96 degrees Celsius). The water brewing pressure is commonly known as “9 bars” of pressure which is about 130 psi which is a lot of pressure. The water temperature and pressure are calibrated into the espresso machine, so they are not variables that need to be controlled by the person creating the espresso shot.
In summary, if a barista or coffee enthusiast can master the balancing of the first four variables above, they will produce high quality and great tasting espresso!

Troubleshooting Poor Tasting Espresso

What happens if your espresso is “under-extracted” or “over-extracted” resulting in poor taste and how can that be corrected to achieve great tasting espresso?

If espresso is under-extracted, it will taste too acidic, sour, salty or weak, lack sweetness and will not have enough crema. The causes of under-extraction include too little coffee used, extraction time too short, ground coffee particles used were too coarse, tamping the coffee unevenly, or water that was not hot enough.
To fix under-extracted espresso, adjust the grinder to make the ground coffee finer, or brew the coffee for a longer time, or check that the coffee grounds were properly tamped (i.e., evenly distributed).
Conversely, over-extracted espresso will taste too bitter, leave a dry mouthfeel, have dull flavors, and the crema will be a dark color and thinner than desired. The causes of over-extraction include too much coffee used, extraction time too long, ground coffee particles used were too fine, or the water temperature was too hot.
Over-extracted espresso can be fixed by adjusting the grinder to make the ground coffee coarser which will create larger particles and speed up the brew time, as well as checking that you have the correct amount of coffee brewing at the proper temperature.

Summary

Creating great tasting espresso and espresso-based beverages whether in a commercial setting or at home can be a fun and rewarding experience. Whether you are a beginner coffee enthusiast, barista, or an aspiring coffee business owner wanting to create espresso-based beverages, this guide will help you; however, it will take practice, patience, and experimentation with different espresso beans to master balancing all the variables needed to produce consistent high-quality beverages.

If you want to deepen your knowledge further and practice the art and craft of making espresso-based beverages, you may want to consider taking a barista training program or coffee making courses for home coffee enthusiasts or attending various coffee education classes at a coffee school in New Jersey where you can get hands-on experience working with coffee experts and espresso coffee equipment to hone your skills. And best of all, you will be able to enjoy making or serving customers delicious espresso-based beverages each and every day!

by new-jersey


25
Oct
Home Coffee Roasting Classes - NJCS
HOME COFFEE ROASTING GUIDE
October 25, 2024
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HOME COFFEE ROASTING GUIDE

  • BY JAMES CONTI

For coffee enthusiasts, there is nothing more satisfying than enjoying a fresh cup brewed from beans you’ve roasted yourself. Roasting coffee at home not only gives you control over the flavor and freshness of your coffee but also allows you to explore and experiment with different roasting profiles. Not to mention that over a short time, you will save yourself some money! 

If you’re ready to dive into this rewarding process, this home coffee roasting guide will take you through the steps and provide recommendations on the best equipment to get started. Whether you’re interested in a beginner home coffee roasting course or seeking coffee classes in New Jersey, this guide will help you understand the basics of roasting at home, from selecting beans to identifying the different roast levels like light roast, French roast, and Italian roast.

Why Roast Coffee at Home?

Freshness is the biggest advantage when it comes to home coffee roasting. The moment coffee is roasted, it begins to lose its aroma and flavors. By roasting your own beans, you can ensure that your coffee is at its peak every time you brew a cup. Additionally, the ability to customize your roast levels—whether you prefer a light or medium roast or a darker, more robust Italian roast— allows for a truly personalized coffee experience. And it’s ton of fun!

Getting Started

1. Green Coffee Beans

Green, unroasted coffee beans are the raw material you will need. They can be sourced from local coffee roasters, online suppliers, or even specialty coffee roasting certification courses. When purchasing green beans, pay attention to the origin, flavor notes, and processing method to find beans that match your taste preferences.

2. Coffee Roaster

While it’s possible to roast beans in a popcorn popper or a pan on the stove, investing in a dedicated coffee roaster will give you more control and consistency. For beginners, here are a few recommended home roasters:

  • Fresh Roast SR540: This is a great entry-level roaster that allows you to control time, temperature, and fan speed. It’s compact and user-friendly, making it ideal for those who are new to roasting.
  • Behmor 2000AB Plus: This drum roaster offers more capacity, allowing you to roast up to a pound of coffee at a time. It has pre-programmed roast profiles and manual settings for advanced users.
  • Gene Cafe CBR-101: A step up from beginner models, this drum roaster gives you a higher level of control over your roast and allows for even, consistent roasting.
If you are unsure of where to start or want hands-on experience, consider enrolling in a beginner homecoffee roasting course or roasting classes for coffee enthusiasts to get more comfortable with the equipment.

Step-by-Step Home Coffee Roasting Tutorial

1. Understanding the Roast Levels

Before diving into the roasting process, it is essential to understand the different roast levels. The roast level you choose will significantly impact the flavor of your coffee:
  • Light Roast: Beans are roasted until the first crack (explained below). This roast preserves the beans; origin flavors, often featuring fruity and acidic notes.
  • Medium Roast: These beans are roasted past the first crack but not enough to reach the second crack. Medium roasts have a balanced flavor, with more body than light roasts.
  • French Roast: A darker roast level where beans are roasted through the second crack. The flavor
    is bold, with smoky and bittersweet notes.
  • Italian Roast: The darkest roast level, roasted beyond the second crack. These beans have an oily surface, with intense smoky flavors and reduced acidity.

2. First Crack and Second Crack

During the roasting process, you will encounter two audible cues: the first and second crack.
  • First Crack: This occurs when the beans expand and release moisture, making a cracking sound like popcorn popping. For a light roast, you will stop roasting shortly after the first crack.
  • Second Crack: As the beans continue to roast, they will crack again. The second crack signals the beginning of darker roast levels like French roast and Italian roast.

3. The Roasting Process

Here is a basic home coffee roasting tutorial using home roasting equipment:
  • Preheat the Roaster: Start by preheating your coffee roaster to around 400°F.
  • Add the Green Beans: Once preheated, add your green coffee beans to the roaster. Most roasters will come with capacity guidelines, so be sure not to overload them.
  • Adjust Settings: If your roaster allows for manual adjustments, you will want to set the fan speed and temperature. For a beginner home coffee roasting course, stick to the manufacturer recommended settings until you are more comfortable experimenting with temperature changes.
  • Monitor the Roast: As the beans begin to heat up, they will turn from green to yellow and eventually brown. You will need to carefully monitor the beans to avoid over-roasting, especially after the first crack. Always be mindful of safety and your ability to deal with smoke and potentially fire.
  • Listen for the First Crack: Once you hear the first crack, the beans are in the light roast stage. If you prefer a light roast, continue roasting for about 30-60 seconds after the first crack, then stop.
  • Second Crack: If you prefer a darker roast, like French roast or Italian roast, continue roasting until you hear the second crack. This usually happens a few minutes after the first crack, depending on the roast level you want.
  • Cool the Beans: Once your beans reach the desired roast level, remove them from the roaster and cool them quickly. Most roasters have built-in cooling systems, but if yours does not, spread the beans on a baking sheet or use a fan to cool them. There are also separate cooling trays you can purchase should you wish to.

4. Resting and Storing the Coffee

After roasting, coffee beans release carbon dioxide, a process called degassing. Allow the roasted beans to rest for 24-48 hours in a vented container before brewing to ensure optimal flavor. Typically a week after roasting is where we have found coffee tastes reflect their potential taste profile characteristics.
For storage, keep your beans in an airtight container away from light and moisture. Avoid grinding your beans until you are ready to brew, as pre-ground coffee loses its flavor quickly. We use a 15 minute window as a guide. No more than 15 minutes between grinding and brewing.

Equipment Recommendations for Home Coffee Roasting:

  • Roaster: As mentioned earlier, the Fresh Roast SR540 and Behmor 2000AB Plus are great options for beginners. The Behmor is a drum roaster. More advanced users may enjoy the flexibility of the Gene Cafe CBR-101.
  • Grinder: Invest in a good-quality burr grinder, like the Baratza Encore, to ensure an even grind.
  • Storage Containers: Use airtight containers to keep your roasted beans fresh (post degassing).

Tips for Perfecting Your Roast

  • Take Notes: Keep a roasting log where you record the time, temperature, and roast level of each batch. This will help you refine your roasting technique and repeat successful batches.
  • Experiment with Blends: Once you are comfortable with single-origin roasting, try blending different beans to create your own custom blends.
  • Education: If you’re serious about mastering home roasting, consider taking coffee education  courses in Hoboken, NJ or enrolling in a coffee roasting certification course to deepen your knowledge.

Roasting coffee at home can be a fun and rewarding hobby that elevates your coffee experience to new heights. Whether you are just starting with a beginner home coffee roasting course or you’re a seasoned enthusiast looking to perfect your roast, the key is practice, experimentation, and attention to detail.As you embark on this journey, don’t hesitate to seek out resources such as roasting classes for coffee enthusiasts or coffee roasting certification courses to hone your skills. 

By roasting at home, you’ll develop a deep appreciation for the craft of coffee-making and enjoy the freshest, most flavorful coffee imaginable. Best of all, you will cut your coffee costs dramatically.

by new-jersey


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