2012
09.03

Review us on Bean Hunter for your chance to win one of our great prizes this month. 

We really value feedback from our customers and in order to make any improvements and just find out what we are doing right and why you love us we feel that reviews of Espresso Elements are really important!

Its simple to do…just click on the link below and register your details. Then write a review about Espresso Elements and feel free to upload some photos. At the end of the month, we will put all the reviewers names in a hat and pull three out at random.  Make sure you check our Facebook page and this blog to see who wins!

Click here to get started…

 

 

2012
08.30

Father’s Day – Sunday 2nd September!


Why not treat your Dad to something special from Espresso Elements!

Not only do we have a fabulous range of coffee machines and accessories but we also sell vouchers, meaning your Dad can choose exactly what he wants! He can also use the vouchers for coffees, what could be better than a gift that lasts for weeks!

Drop in today and ask one of the Espresso Elements Baristas for some suggestions that will give your Dad  a ‘coffee kick start’
to his Fathers Day weekend!

2012
08.22

Milk Bottle Igloo

 

Beaumaris Prep School have been collecting our used milk bottles for the past month and have at last revealed what they were using them for – what a great idea!

We use roughly 480 Litres of milk every week which means we have 240 empty bottles each week which have to be recycled and we just love this idea.

Well done Beaumaris Prep School and thanks for sending us these pictures…hope you enjoy your Milk Bottle Igloo.

                                           

 

Letter from the School:

A huge thankyou to Jamie and all of the staff at Espresso Elements for their daily contribution of empty milk bottles! The Prep students at Beaumaris Primary School have been very busy building a ‘milk bottle igloo’ in our classroom.

We began our igloo construction by measuring the base and using a hot glue gun. The 8 layers of bottles from the base all contain 42 milk bottles, and are tapered inwards for another 8 layers. 

As part of our ‘Investigations’, the students have been making patterns and letters using the bottle caps, chipping away at frozen ‘icebergs’, looking at temperature and writing about animals usually found in this cold environment, such as penguins and polar bears! 

We can’t thank you enough for the milkbottles!  Beaumaris Prep School

2012
07.20

Espresso Elements believe that, just like your body and your car,

your coffee machine needs to be looked after.

Although admittedly not as expensive and perhaps not as important as medical or car servicing your coffee machine needs regular attention, unless you can afford to replace it regularly. For most people this option is highly uneconomical. Office coffee machines are used frequently. Domestic coffee machines tend to need a little less attention, depending on their make and model of course. However both domestic and office coffee machines should be serviced regularly and according to usage.

Put it this way – a broken down coffee machine and an office full of angry staff should scare you enough to ensure you keep on top of your coffee machine servicing!!

Book your office coffee machine or domestic coffee machine in for a coffee machine service today…

Espresso Elements recommends that office coffee machines be serviced every 6 months. A regular 6-monthly service of your office coffee machine will keep your staff happy, because it will guarantee them of a working coffee machine in the workplace. There’s nothing worse than turning up to work and not being able to make coffee…well hardly anything worse…And same goes for domestic machines, imagine waking up on Sunday morning, sitting down with the papers and then realising your coffee machine isn’t working! We recommend domestic machines pay us a visit around every 12 months.

Call us today if you can’t remember the last time your coffee machine was serviced, because chances are a complete breakdown, blockage or leakage is just waiting around the corner.

Call us on 03 9597 0262 or just drop into our shop (305 Hampton Street, Hampton) and ask to speak to Jamie or Andrew.

2012
07.02

Lucky you asked! We can help you improve the quality of your espresso by giving you a few guidelines to keep in mind.  Just remember…practice makes perfect!!

The most important elements in espresso preparation are the grind, the dose and the tamping.

Having really fresh (Espresso Elements) coffee also helps! Perfecting how you do these will help you to make a fabulous coffee each and every time.

1.    GRIND

 The grind has a huge impact on how quickly the shots are pouring. The finer the grind is, the slower the water will pass through it. In a café environment generally the grind needs changed throughout the day because factors such as ambient temperature and humidity affect the grinders parts and to an extent the pressure of the coffee machine. By slightly altering the grind, the barista can ensure that a consistent coffee is poured throughout the day. If you are setting your grind at home start with a fine grind which is courser than flour but finer than salt then pour a shot and watch how the extraction comes out. If it comes out too quickly and the crema is really light in colour make the grind slightly finer, if the coffee drips out or doesn’t come out at all, make the grind slightly courser.

2.    DOSE

The correct dose for espresso is 7 grams for a single shot and 14 grams for a double shot. Weighing the grounds would be the most accurate way to ensure the does is correct, however this is rather time consuming so the most common way to ensure a consistent dose is to grind for a pre-set time. Before tamping the grounds, it is important to evenly distribute them in the basket. This can be done by tapping the outside of the basket with the tamper, ensuring the depth and density of the grounds is even all around the basket.

3.    TAMPING

The goal with tamping is to create a perfect coffee cake through which the hot water can pass evenly. The hot water will be at high pressure and will naturally take the easiest path through the grounds so we need to eliminate any points of weak resistance therefore ensuring that the water evenly permeates and extracts the coffee.

When holding the tamper, your wrist should be straight. Press gently on the coffee, then gently tap the basket to knock the loose grounds around the edges back into the basket. Then tamp again, but this time much harder. After tamping, turn the tamper 720° while continuing to apply pressure to polish the surface. It is vital that the tamp is even as an uneven tamp will result in an uneven extraction. It is also important that the tamp is consistent. If the tamp is consistent and the dose is consistent then it is much easier to identify when the grind needs changed.

 4.    GO!

Clear any ground coffee from the rim of the portafilter. Flush water through the group head if necessary to regulate temperature. Engage the portafilter in the group head and immediately start brewing.

A good extraction is all about maximising coffee oils and minimising the acids. One of the most important aspects of the extraction is the pour time and when it is pouring within 24-27 seconds, the hot water has the perfect amount of time to extract all the flavours of the coffee without drawing out any of the undesirable elements. It is easy to see if the extraction is not correct. If it is under extracting the flow of the espresso will be too fast, the crema will be thin and light in colour and the coffee will taste watery and acidic. The puck will be sloppy. If over extracting the flow of the espresso will be dripping, the crema will be dark and possibly bubbly and the coffee will have a bitter, sour, grassy taste. The puck will be hard and compact.

 Helpful tips!

  • Grind your coffee fresh and be as efficient as possible. Don’t let ground coffee sit in the portafilter, and don’t let the portafilter sit in the group head before brewing. Coffee stales very quickly once it’s ground.
  •  If you are having a milky coffee, texture you milk first, otherwise your lovely fresh espresso will get cold as it waits for your milk!
  • Pre-heat your glass or mug with hot water before you begin grinding the coffee and preparing the shot.

 

2012
06.19

The staff at Espresso Elements have been challenged to a latte art competition!

Have you been served a coffee at Espresso Elements with something awesome on the top that you think deserves a mention?  Take a photo next time, upload it on our facebook page and you will win a free coffee – make sure your picture includes the barista’s name and the date you were in.

Here are some pics from this week!

2012
06.06


Did you know Espresso Elements has, and always will use PERMEATE FREE milk which is sourced from the lush farmlands of Northern Victoria and Southern NSW.

Permeate is a a watery, greenish waste product from the production of cheese. It is produced by passing milk through a fine sieve (an ultrafine filtration process) to separate milk sugars (lactose) and minerals (the permeate) from milk protein and fat and it can actually form up to 16 per cent of the fresh milk we drink.

Farmers say permeate costs less for processors to buy than milk, so the two can be mixed to produce a cheaper product.

REAL MILK = better tasting coffee!

 

2012
05.18

Did you know that used coffee grounds can be used in all sorts of ways?

At Espresso Elements we have started giving away our used coffee grounds instead of throwing them in the bin. Generally we throw away around 8-10Kg of used coffee every day and we can’t believe what we have been missing. Below we have listed 10 top ways to use these lovely, freshly used, coffee grounds but if you go on to the internet you will find endless websites with more information.

Why not drop by and grab some so you can see for yourself?

If you have already tried and would like some more, please feel free to take more bags as often as you wish, if you have time please bring the paper bag back and help us save on paper!

1. Keep bait worms alive by mixing coffee grounds into the soil before you add worms.

2. Stop cats using your garden as a kitty box by spreading used coffee grounds and orange peels throughout flower beds.

3. Fertilize plants. Old coffee grounds are nutrient-rich for plants that thrive in an acidic soil.

4. Insect repellent. Sprinkle old grounds around places you don’t want ants, or on the ant piles themselves. The little buggers will move on or stay away. Used grounds are also said to repel snails and slugs.

5. Dust inhibitor. Before you clean the ashes out of your fireplace, sprinkle them with wet coffee grounds. They’ll be easier to remove, and the ash and dust won’t pollute the atmosphere of the room.

6. Deodorize a freezer. Get rid of the smell of spoiled food after a freezer failure. Fill a couple of bowls with used or fresh coffee grounds and place them in the freezer overnight. For a flavored-coffee scent, add a couple of drops of vanilla to the grounds.

7. Rub coffee grounds on hands to get rid of smells from chopping or cutting up pungent foods.

8. Soften and add shine to hair. When washing your hair, rub coffee grounds through wet hair and rinse. For brown hair, coffee grounds add highlights.

9. Use coffee grounds as an exfoliant for skin. Pat on skin, massage over skin, rinse.

10. Used coffee grounds to get rid of cellulite. Here is the recipe we found at DIY Maven.

“Mix 1/4 cup warm, used coffee grounds and one tablespoon of olive oil. While standing over an old towel or newspaper, apply the mixture to your problem areas. Next, wrap the areas with shrink wrap and leave on for several minutes. Unwind the wrap, brush loose grounds off your skin and then shower with warm water. For best results, it is recommended to repeat this procedure twice a week.”

Any other useful tips? Let us know so we can pass them on.

2012
05.01

In September of this year Kayley Flukes (one of the Espresso Elements team) will be travelling throughout South Africa and will be spending two weeks in the city of Hoedspruit in order to volunteer at the Daktari Bush School and Wildlife Orphanage

Daktari is a registered non-profit organisation located in the Limpopo Province of South Africa near the Kruger National Park.

It is an organisation of people who care, not only for animals and nature, but also for those less fortunate than themselves and their mission  is to educate and inspire underprivileged children to care for their environment through the medium of a wildlife orphanage.

“The word “Daktari” is an indigenous form of the word “doctor”, one who cares for life.”

During her time there, in September, Kayley will help to welcome a new group of 8 – 10 local underprivileged children each week of her stay. The kids stay for  one week and Kayley, along with the Daktari family, will give them the opportunity to discover, learn and become passionate about African wildlife, conservation and their heritage.

The children are aged between 13 and 16 years old, and personal attention is something that they are not used to as they typically learn in classes of more than 150 children. Daktari’s goal is to enable them to eventually secure good employment in one of the countless nature reserves all over South Africa; thereby improving their future quality of life.

Furthermore, through this education process, Daktari leverages an opportunity to research the survival needs of some of these amazing African animals. Kayley will be fortunate enough to have the opportunity to care for these animals during her time at the wildlife orphanage.

As I’m sure you are aware, the children of South Africa are some of the most underprivileged in the world. We know and understand that two weeks out of our lives may not do a lot in the grand scheme of things, however even just a small amount of effort can go a long way in furthering the possibilities for today’s African youth.

 

All the tips we collect this month will be going towards this amazing organisation. If anyone would like to find out more or support the fund directly please click here

 

Donations will either go straight towards the running of Daktari, helping with the purchasing of food and medical supplies for the children and animals, or hopefully we can raise enough money to specifically aid with one of the their small projects.

We look forward to finding out how Kayley gets on.

2012
04.24

QR Codes (Quick Response Codes) are cell phone readable bar codes that can store website URLs, plain text, phone numbers, email addresses and pretty much any other alphanumeric data.

Espresso Elements has started using QR codes to allow customers quick access to our website and facebook page.

We will, however, also be throwing in a few incentives for scanning the codes. Why not scan our code each day and see what pops up. You never know, there might be a free coffee, discount on beans or even a yummy muffin offer waiting for you.

All you have to do is download a QR Code reader on your smart phone.

Each time you come into Espresso Elements, scan our QR code and wait a few seconds. If its our facebook page, why not check in? Or leave us a comment. If its an offer, just show it to one of the staff to redeem.

Why not download the app now and try it out with the QR Code below.