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  • [405 West 23rd Street, New York, London Terrace] [coffee grinder flipper sounds] >> A small

  • au lait. [tapping milk pitcher] >> Small soy latte. Thank you.

  • >> My name is Jonathan Rubenstein, I own Joe in New York City. [flipper, steaming] Joe

  • has five locations in Manhattan and our primary focus is to treat coffee as a culinary art.

  • >> Will Gross, barista: The first step in the process is dosing which is actually getting

  • the coffee into the portafilter….

  • >> When we opened our first location in 2003 New York didn’t really have an artisan coffee

  • bar, they had Starbucks, they had deli coffee, they had a few people that were really trying

  • it, but no one had really treated coffee as a culinary art….

  • >> …tamping is a two-part process. There’s a ten pound and a little knock to get the

  • coffee off the sides and then a thirty pound

  • >> Espresso is a very tricky thing to make correctly and there’s a lot of theory and

  • lot of science behind itthere are a whole set of variables, there are steps that have

  • to be followed very exactly.

  • >> This is the espresso.

  • [141 Waverly Place, New York, 10014, Greenwich Village café] >> Gabrielle Rubenstein: The

  • important thing as far as the beans is concerned is the freshness of the beans so we get our

  • beans two or three beans a week and when we call and make an order they don’t just take

  • the bag that’s already been roasted that’s been sitting on the shelf they take the green

  • beans, they roast them in small, small batches, they bag them, they send them the same day.

  • >> …and there’s certain things you want to look for when youre pulling a shot of

  • espressoflow rate, which is the speed at which the espresso is flowing. The time at

  • which it dropsit should drop at around six seconds and then it should run (Espresso

  • to go!) then it should run to about 22 to 26 or 27 seconds.

  • >> Our baristas will go through about a month of training just pulling espresso shots before

  • they even touch or talk about milk.

  • >> When youre steaming the milk it’s important to focus on the consistency for

  • the drink youre making depending on whether it’s a cappuccino or a latte so for the

  • latte it’s going to be more wet in consistency and for a cappuccino it’s going to be more

  • dry….

  • >> This is a small double cappuccino.

  • >> For someone to be a great barista they really have to understand food and coffee

  • and winethey really have to be excited about taste because if theyre not someone

  • who really understands and enjoys and is passionate about food and taste theyre never going

  • to really understand why it’s important and how it’s so important to make great

  • espresso.

  • >> Non-fat cappuccino.

  • >> So with a latte youre not going to get too much air at the surface but you want this

  • whirlpool effect to start pretty much immediately.

  • >> You can get an espresso, or a latte, or a cappuccino almost anywhere but that’s

  • a very different product than we think were serving. Ours is all about the quality of

  • the coffee beans, the quality of the milk, the training of the baristas and obviously

  • great equipment.

  • >> You wanna get all the bubbles out from the espresso and the milk so you have a smooth

  • consistency in both. The most important thing to do when pouring a latte is to really tip

  • the pitcher

  • >> Unless you have all those elements together it’s not really possible to get what we

  • call a beautiful, artisan, hand-crafted espresso drink.

  • >> That’s a large latte.

[405 West 23rd Street, New York, London Terrace] [coffee grinder flipper sounds] >> A small

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B2 espresso latte cappuccino milk artisan consistency

Joe: The Art of Coffee

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    王建中 posted on 2013/11/16
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