![]() ![]() Likewise, you can also adjust the water temperature to four levels – 90˚, 92˚, 94˚ and 96˚C. ![]() Again, water volume can be adjusted by holding in the single or double-shot button. However, that doesn’t mean that you’ll end up with 60ml of liquid in the cup since some of the water remains in the coffee powder puck. The Beem arrives with preset water volumes of 60ml for singles and 90ml for doubles. I love the satisfying click of this dial, too. And just around the corner on the right, there’s a robust dial for dispensing either steam for cappuccinos or boiling water for Americanos. Veering over to the right you’ll find the commercial-spec steam wand which articulates in all directions on a satisfyingly stiff ball joint. This means you don’t need to add too much force on the coffee for a perfect tamp. It’s accompanied by a chunky coffee tamper that weighs a substantial 388g. It comes with two filter baskets – one for single shots and the other for doubles. The twin-spout portafilter is a heavyweight non-pressurised chunk of steel that feels substantial in the hand. There are 30 grind settings so you shouldn't have an issue setting your preferred consistency. You can easily adjust the grind setting by turning the whole grinder bowl left or right a few notches – while it’s actually grinding and not while the burrs are static. I love the simplicity of this grinder and the pro-like way in which it dispenses the ground coffee into the portafilter – simply place the empty portafilter between the two arms and press either the single-shot of double-shot grind buttons. The machine is factory preset to dispense 12g of coffee for single espresso and 20g for a double but this can be changed by holding in the grinder button until your preferred dose is dispensed. Moving forward, there’s a vaguely warm plinth on which to store about four espresso cups and just to the left of it a very decent integrated 250g burr-type coffee grinder with a rubberised ‘aroma’ seal. Heading round to the rear, there’s a huge opaque 2.8-litre water container with integrated handle so you can lift it out for easy filling, preferably with bottled spring water. You will come to love this centrepiece because it will tell you when the machine’s pressure has hit the sweet spot for an optimum shot replete with creamy head of crema. It also has a huge pressure dial with a highlighted section in the centre. Aside from the power button, there are five other touch sensitive controls on the front fascia – two grind buttons for single and double-shot, two extraction buttons for single and double-shot and a water temperature setting. The Beem’s interface is very simple to get a handle on. Let’s just say it looks very fetching on my worktop squeezed in-between my all stainless-steel Grind One Nespresso machine and shiny red Smeg Lavazza A Modo Mio podulator. I especially like the black bakelite-style top fascia which gives it an attractive retro look. It’s simple, it looks a bit like a pro-spec coffee bar machine and there aren’t too many knobs and switches on it. In fact, the top, back and sides are all polypropylene plastic that’s been treated to look like metal and that’s okay by me because I like the overall design. Given its keen sub-£400 price, you won’t find much stainless steel on board aside from the tray and the front fascia. At 39.5cm in height, 34cm in depth and 33cm in width, the Beem Espresso Grind Profession is quite large in stature but not ungainly so. The Beem Espresso Grind Profession is one of its most recent products. However, it’s only since moving under the umbrella of the DS group of companies that the company started concentrating on domestic coffee and tea making equipment. Once he or she has the requisite barista certificate, they can then apply for a job at a coffee shop or start their own espresso bar business.īeem is a German manufacturer that’s been involved in the coffee industry for 50 years. ![]() During this time the barista student will learn all about group heads, portafilters, extraction time, coffee blends, coffee weight, fineness of grind, water temperature, pump pressure and tamping pressure. To my knowledge, no barrister has ever made a successful espresso while defending a defendant in court, though I’m sure most judges wouldn’t turn down the offer of sipping on an arabica while slamming down the gavel.īecoming a certified barista involves enrolling in a course that, on average, takes about three months to complete and sometimes a whole year. ![]() This, of course, should not be confused with the term ‘barrister’ who is someone hired by a solicitor to represent a case in court, as if you didn't know. Making a successful espresso is much harder than you think, which is why there’s a name for someone who is officially recognised as an expert in the art – a ‘barista’. ![]()
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