What it is
Espresso done properly: dialled-in grind, controlled dose, stable temperature and a clean machine. The variables are few, but they all have to be right at the same time, every time.
What is included
- Recorded extraction recipe
- Water treatment guidance
- Cleaning routine and materials
- Staff guidance on the routine
- Recipe review with each new lot
How it works
Dial in
We set grind, dose and yield for the coffee in use and record the recipe.
Water
Water hardness is checked and treated, because it decides both taste and machine life.
Routine
Daily cleaning and weekly deeper maintenance keep the cup consistent.
Review
Recipes are reviewed whenever the coffee lot changes.
Frequent questions
Why does my espresso taste sour or bitter?
Sour usually means under-extraction — grind finer or extend the yield. Bitter usually means over-extraction or a machine that needs cleaning.
Does water really matter?
It is roughly 98% of the cup and the main cause of scale damage. Untreated hard water ruins both taste and equipment.
How often should the machine be cleaned?
Backflush and group cleaning daily, with a deeper service weekly and a technical service on a planned schedule.
Related
Loose leaf, timed
Tea and infusions
Loose leaf teas and herbal infusions brewed to weight, temperature and time.
Squeezed to order
Fresh juices and smoothies
Fruit juices, blends and smoothies prepared to order from whole fruit.
Made through the day
Bakery and snacks
Croissants, cakes and savoury snacks produced in small batches on site.