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Enjoy Flavored Coffee Beans

We must admit that the aroma of a fresh brewed coffee from flavored coffee beans can start a cascade in our senses that can only be satisfied by a flavored coffee drink. How does that flavor become infused in the coffee beans? What should you know to enjoy these flavored coffees?

flavored-coffee

First, flavored coffee beans are becoming more and more popular. Where we once had to go to a specialty coffee shop to get our fix of flavored coffees, we now can ubiquitously find flavored beans at almost any grocery store. Where there used to ben only 2 or 3 flavor choices, we now can find dozens of flavors as whole beans, ground coffee, K-cups, and more.

SF Bay Coffee Hazelnut Crème Whole Bean

SF-Bay-Coffee-Hazelnut-Creme-Whole-Bean

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How do the beans get flavored?

Generally, while the beans are being roasted, flavored oils are added to coat and infuse the beans. If you examine the beans closely, you will see that they are typically shiny because of that coating. While that shows you where the flavor comes from, there is a danger that the oily beans will clog up that great grinder you have in your super automatic espresso machine. Additionally, a true espresso grind is too fine for flavored beans, often resulting in a sticky paste unless you always set your grinder to a very coarse grind.

Grinding Flavored Beans

So how do we get a good grind for flavored beans and not gum up the works?

Basically, you may find that an expensive blade grinder works best with flavored beans. The other choice is to grind unflavored beans and then add the flavoring after brewing is complete. While we don’t recommend blade grinders for fine espresso, they work remarkably well to grind flavored beans without clogging.

Hamilton Beach Fresh Grind Electric Coffee Grinder

Hamilton-Beach-Electric-Coffee-Grinder

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What would a Barista do?

If you watch a barista make a flavored coffee drink, you will notice that they first grind unflavored coffee and then add flavored syrup at the end of the process so as to not clog the grinder. That way you get a better result and don’t create a problem at clean-up time.

We suggest you start with a great medium roast bean, grind that bean without flavoring, brew your drink, and then add flavoring in the form of syrups widely available.

Torani Variety Pack

Torani-Variety-Pack

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Manual vs semi-automatic vs super automatic espresso machine

We are often asked difference between manual, semi-automatic, and super automatic espresso machines. We use this table as a first reference for customers in our shop who ask that question.

Reference Table: Manual vs. Semi-automatic vs. Super Automatic Espresso Machine

There are really a spectrum of features and automation that go from 100% manual to 100% automatic at the push of a button. The fuzzy area for features is in the semi-automatic column. Over time, espresso machine manufacturers have made more and more of these semi-automatic features similar to super automatic features.

For example, traditionally semi-automatic machines don’t include a coffee grinder. But now you can find grinders in semi-automatic machines. Similarly, fully automatic machines increasingly offer recipe customizations like semi-automatic machines. So just use the chart above as a as a guideline to features but pay attention to the exact features in any espresso machine you might consider.

What is the difference between manual and semi-automatic espresso machine?

Fundamentally, the difference between a manual espresso machine and semi-automatic or super automatic machines is that each step the manual machine must be manually performed by the operator.

The most obvious difference is that manual espresso machines have a lever that the operator must use to generate pressure to force the water through the coffee grounds.

Semi-automatic and automatic espresso machines use a pump to perform that same process without manual effort.

Further, semi-automatic or fully automatic espresso machines will generally perform major portions of the process of grinding beans, heating water, forcing the hot water under pressure through the coffee, dispensing the result and even adding crema or foamed milk.

You might also like to read: our top 10 highest rated semi-automatic espresso machines.

What’s the difference between super automatic and semi-automatic espresso machines?

While the distinction between super automatic and semi-automatic espresso machines grows fuzzier every day, the differences primarily are that super automatic machines transport the ingredients through all the steps from bean to cup and, importantly, control the flow of water via a timer.

It used to be that semi-automatic machines did not include a built-in grinder or automation of all of the steps in the process of producing espresso. But some newer semi-automatic machines are beginning to look a lot more like super automatic machines.

The main benefit of semi-automatic machines is that the barista has more control over all of the details of the process whereas the process of making fine espresso is controlled programmatically in the super automatic machine.

You might also like to read: our 33 best super automatic espresso machines.

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Why I should use a scale to make espresso shots?

A scale can be an essential tool in your search for the perfect espresso recipe and, most importantly, to know exactly how to reproduce that perfect cup of coffee over and over.

As budding baristas, we think of making great espresso as an art rather than a science. But the truth is it is both art and science.

Finding that perfect recipe for a great coffee drink takes creativity. But once you found that perfect shot of espresso or more elaborate drink, as a barista you want to be able to reproduce it exactly in the future.

Why is weighing important?

The short answer is that weighing ingredients is important to being able to reliably reproduce your favorite espresso shots and drinks.

Unlike pour-over coffees or drip coffees, the good news is that once you have your espresso machine programmed (for machines with that capability), you can simply get an identical drink by recalling the programming.

The key factors determining the taste of your shot are the coffee and roast you use, the grind of the coffee, how much coffee is tamped into the portafilter, and the water used—temperature and quantity.

A scale is the only precise way to measure and reproduce the variables associated the coffee beans — quantity and grind. You will use your scale to program (or to adjust the programming) to your taste.

It is critical that you get the programming the way you want it for your future success as a barista.

Using a Drip-tray scale

You can use a small kitchen scale, so long as it has sufficient accuracy, to weigh the coffee you’ve tamped into your portafilter, but scales made for this purpose fit in place of the drip tray and can easily be set for Tare weight.

Here’s an inexpensive and good quality scale we’ve found that does what you need. This scale also includes a very useful timer.

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How do I use a scale to make espresso?

You will need to acquire an accurate scale for this process. As mentioned, some kitchen scales will work, but they are generally not super accurate, often don’t like getting wet, and are not conveniently sized for espresso machines.

First, zero (or “tare”) your scale with an empty portafilter. Set your grinder for espresso, pack the portafilter, and weigh the combination to know your net coffee weight. Once you’ve gone through this exercise, you can use the timer on your grinder (assuming you have a timer) to get the perfect amount of ground coffee every time.

Programming the perfect shot

Use the tamped portafilter to manually pull a shot. The “best” water to espresso volume may depend on the roast, but 2:1 water to espresso is a good starting point. Use the scale to accurately stop your pour at the correct volume. Use this to dial in your programming, and you will have the perfect shot program on your machine to recall as often as you want.

The scale is the tool that allows you to weigh the ingredients precisely for that programming.

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