咖啡操作员 operator

由 fatdragoncat 于 周四, 2007-06-21 15:44 提交翻译。

随着科技的进步，操作者的工作变的简单而程序化，这也导致现在操作煮专业水平参次不齐。

传说，贝多芬非常的注意咖啡的品质，每次都会精确地数出60颗咖啡豆，确保每一杯咖啡的味道都是一致的。我们并不是要求操作者做同样的事情，而是希望帮助操作员了解，对待自己的工作需要怎样的专注、想象和荣誉，才能制作出完美的咖啡，虽然科技使得制作一杯完美的咖啡变得容易，但一双细心、熟练的“手”必须了解哪里有可能会出问题，哪里如果不注意就会影响最终的成品咖啡的品质。

操作者的任务必须要重新定位。只有真正的专业级的操作者，才能制作出一杯完美的咖啡，从而保证顾客再次光临。专业的操作者必须关注每一个细节确保完美，你要尊敬并喜爱你的工作，在每一个杯咖啡里都要倾注全部的精神。
下面是冲煮一杯完美咖啡所必须遵守的原则：
1、 选择合适的咖啡豆
完美意味着从一开始就要选择最合适的咖啡豆，最合适的混合配方，即使那意味着较高的成本。不能买透明包装的咖啡豆，将适当数量的咖啡豆保存在温度不低于15度的地方。
2、 确保咖啡粉研磨的完美
随着季节的变化调整咖啡粉的粗细，咖啡粉是会吸收潮汽的，在雨季或者潮湿的天气也要调整磨子，用旧的磨子要及时更新，它会产生大量的粉尘，每天检查咖啡粉的存量，每次选择10份的量,最好选择自动研磨/称重的磨豆机，否则最好现煮现磨。绝对不能一次研磨大量的豆子（防止磨片过热），压粉器要选择平面的，不能选择有纹路的。
3、 冲煮咖啡时，先放一点水，再安装把水，这样能防止网孔过早堵塞
4、 每天检查锅炉的压力，确保压力在1.1-1.3kg/sq.cm之间。
5、 每天晚上仔细的清洁滤器，如果机器长时间不用，则应该每周使用一次，并用纳盐、树脂等软水材料进行处理，防止线管内部结水垢。
如果能严格遵守程序操作，机器的寿命将大大延长。

The Operator

It iS said that Beethoven was very fussy about his coffee and patiently counted out the sixty beans needed SO that his coffee would always taste the same．We’re not asking today’S operators to do that sort of thing．but it does help understand hOW much attention．imagination and pride in one’S work are needed to make an excellent cup of espresso．Even though operator’s task has been made easier and safer thanks to new technological developments，a careful and well-trained ”hand”iS need to understand the problems that arise and which．if left unresolved．will damage the final outcome and that is，the cup of coffee．

The operator’s task，therefore，must be re-evaluated．because it’s only real professionalism that will make a good espresso．enhance the establishment’S reputation and assure that customers will return again and again．A professional has to do everything possible to assure perfection：respecting and loving the iob and putting all the necessary dedication into each cup as it were．The following are the most important rules to follow：select the blend on the basis of the desired results．Excellent results mean starting with a fine blend even it costs more．Don’t buy blends in transparent bags；store the right quantities in a place Where the temperature never goes below 15。C． Make sure that the coffee is perfectly ground；adiust coarseness according to the season．Remember that colfee absorbs moisure．on rainy or humid days SO adiust grinding．Replace worn grinders immediately as they cause coffee to ”dust”resulting in waste and poor usage．Check quantity daily by weighing 10 portions at a time(remember that it takes from 6 t0 7 grams for a single cup of espresso)．If possible use automatic grinding／measuring machines，or if they are not available，grind the iust before use．Never grind large quantities(the grinders overheat)．Press the coffee uniformly in the filter basket using flat rather than curved pressers．

Put the filter basket holder into position after having drained off a little water(this will prevent the mesh below from getting clogged too quickly)．Every day，check boiler pressure：it should be between 1.1 and 1.3 kg／sq.cm．and make sure that the pump iS sending the water for the espresso at 9 atmospheres．Carefully clean the filter baskets and their holders every evening。and whenever the machine has not been used for any length of time．Every week regenerate the resins in the water softener with ordinary salt naci to prevent calcium deposits from building up on the pipes inside the machine．If this last procedure iS carried out scrupulously，the espresso machine will have a much longer service life.