🚫 Why shouldn't the first shot of coffee be sold?

Have you ever wondered why baristas have the custom of "first shot coffee should not be sold"? 🧐 This is not just about belief, but scientific and technical reasons are involved!

🚫 Why shouldn't The First Shot be sold?

It is known in the barista industry that the first coffee shot of the day is a shot used for the "preparation" of equipment and raw materials that are not yet good enough to serve to customers!

⚙️ 2 main reasons why the first shot is incomplete

1. Temperature and Stability Factors

- The machine is not heated at even when it is turned on until the temperature rises, but the first shot is also used to adjust the temperature of the coffee maker and the coffee handle (Portafilter) to a constant heat (Temperature Stability).

- Observed by the flow: The first shot of coffee extracted is usually not a good shot of coffee, observed by the uneven flow of coffee, or flowing faster than usual, caused by the temperature of the brewer still.

2. Stale Water & Coffee Quality Factors

- Overnight water in the pipe has a residual water factor in the pipe of the coffee maker, which is water that is almost boiled and left overnight, reducing the quality of the water, resulting in an incomplete coffee taste.

- Coffee stale in the grinder. Coffee that remained in the coffee grinder the night before may be exposed to moisture during the night, distorting the coffee taste (which is why "grind away" or "Purge" old coffee).

🎯 Duty of the first shot.

- Test Shot to adjust the brewer temperature in place

- Clear the antiques. Clear the residual coffee powder in the coffee grinder.

So the first shot is a shot for "warm up" the machine and fire the antiques so that the second shot onwards has the most constant quality and taste! See you next clip for today. Hello! 😉

# nlcoffee # Raw Material Equipment for Comprehensive Coffee Business # Give out tricks # First shot of coffee # Coffee beans