A ‘Magic’ Coffee
Melbourne, Australia is known for its thriving coffee culture and is often referred to as the coffee capital of Australia. One particular coffee style that has gained popularity in recent years is the "Magic" coffee. In this blog post, we'll explore what a Magic coffee is, how it's made, and why it's become a favorite among coffee lovers in Melbourne.
First things first, let's answer the question: what exactly is a Magic coffee? Simply put, a Magic is a steamed milk is added to a double ristretto shot and served in a 4-ounce cup. It's essentially a smaller, stronger, yet less bitter version of a latte, with a velvety texture and a rich, creamy taste.
The origins of the Magic coffee are somewhat shrouded in mystery. Some say it was first created by a barista in a Melbourne cafe, while others claim it originated in New Zealand. Regardless of its origins, the Magic has become a staple in many Melbourne cafes and is now widely recognized as a distinct coffee style.
So, how is a Magic coffee made? It starts with a double ristretto shot pulled from a high-quality coffee blend. The shots are extracted into a 4-ounce cup, and the milk is steamed to a velvety, smooth, microfoam texture. The milk is then poured over the shots, creating a beautiful, layered look. Unlike a latte, the milk in a Magic coffee is not frothy, but rather has a silky, smooth texture.
So, what makes a Magic coffee so special? For one, it's the perfect balance of strength and creaminess. The double shot of espresso gives it a strong, robust flavor, while the steamed milk adds a touch of sweetness and a creamy texture. It's also served in a smaller cup equivalent to a 3/4 latte , which means you get all the deliciousness of a latte, but with a stronger coffee kick.
Another reason why the Magic has become so popular in Melbourne is because of the city's coffee culture. Melbourne has a long history of coffee-making, and baristas here take their craft seriously. The Magic is a testament to this, as it requires a skilled hand to make it just right. From the perfect ristretto shots to the silky milk texture, the Magic is a testament to the barista's artistry.
In conclusion, the Magic coffee is a unique and delicious coffee style that has gained a devoted following in Melbourne. Its perfect balance of strength and creaminess, along with its silky texture, has made it a favorite among coffee lovers in the city. So, next time you're in Melbourne, be sure to try a Magic coffee and experience the city's thriving coffee culture for yourself!
How to Keep Your Coffee Beans Fresh
Fresh coffee beans for as long as possible
Ever try the most bold, flavourful cup of coffee from your favourite Melbourne roasters, buy a $20 bag to take home and after using them a few times, it just doesn’t taste the same? You might need to store them differently.
Invest in a few opaque airtight containers
Even though the coffee bag might be pretty, if they’re paper craft bags with thin linings, your coffee beans will go stale quickly. Take your beans out of the bag once you open it and pop it into an airtight container to keep your coffee beans fresh and preserve their roasted flavour. Air can dry out your beans, affect its grind, and make your coffee taste flat.
Store in a cool, dark place
When exposed to oxygen and condensation, the oil in your beans start to turn rancid leaving you with stale tasting beans. So it’s best to leave your airtight container in a cool, dark dry place where temperatures and moisture won’t affect your beans and help keep them fresher for longer.
Should I freeze my beans?
A good way to store your coffee beans for a longer period of time, is to freeze them. Your beans are porous and will absorb the aromas of things around them, so if you choose to freeze them, it is important to store them in a vacuum seal bag or something airtight and in portions of however much you’ll use at once.
What do I do if my beans go stale?
Accidentally left the container open or didn’t store it in an airtight container? If your beans go stale, it doesn’t mean you have to throw them out. Although you might not be able to use it for your standard machine made coffees, you can grind and use them for another kind of coffee: cold brew.
How to Get Less Bitter Coffee
How to Avoid Bitter Coffee
There’s nothing more painful than picking your best model-off-duty outfit, carrying your laptop and books in your cute market tote bag, and making your favourite kind of coffee in a to-go cup, to find that instead of enjoying that bold, chocolatey, nutty aroma, your body repulses from a strong pang of bitterness running across your tongue.
There are multiple reasons as to why your coffee might be bitter, and nothing ruins your morning mojo more than a burnt, bitter coffee. Here’s what to look out for to make sure you get that full-bodied flavour from your coffee beans:
You’re using the wrong coffee grind
Chances are, your coffee grind might be too fine. Coffee grind that is too fine, closes the gaps in the basket, restricting the water flow when extracting. When the hot water sits in the coffee grinds too long, the grind risks burning, extracting a dark brown, bitter flavour. Not only does this give off a burnt smell and bitter taste, but a burnt coffee is evident when you get a dark brown coffee instead of that beautiful golden colour.
Smaller coffee particles in a finer grind also means that the flavours are extracted a lot faster than a courser grind. This results in an extraction of more caffiene, and thus, a more bitter flavour.
To get a good grind that allows the water to seep through slow enough to extract the flavours of the grind and fast enough to not burn, the general ideal grind texture is that of table salt when you rub it inbetween your fingers. Depending on the machine and the coffee beans, the grind texture may be slightly finer or courser to get that full-bodied flavour. Not all machines grind the same, so it is important to check your grinder and check your extractions and re-adjust it to get the right grind coarseness.
You’re extracting your coffee for too long
In similar theory to the above point, when the hot water runs through the grinds for too long, the water extracts more than the bean flavour, also extracting the bitter flavour of the beans.
Depending on the beans, the ideal extraction time window for an espresso shot can be 24-34 seconds.
Your water may be too hot
As the water flows through the grind slow enough to extract the full flavour of the beans, it is important to ensure that your water is not too hot. Water that is too hot, will extract the bitter compounds of the coffee beans.
Your equipment is dirty
A dirty portafilter or grouphead will have leftover grind from your previous coffee. Running hot water through grind that’s already been extracted, will burn the leftover coffee, extracting that burnt, bitter taste. Do ensure that you frequently flush the grouphead and portafilter, and dry your portafilter basket well before putting the next lot of grind in.
Your coffee beans may be stale
So you’ve cleaned your equipment, adjusted your grinder, and adjusted your water temperature but your coffee is still bitter! Unfortunately, if your beans are stale, no amount of equipment adjustment can really bring out the full flavour of the beans.
Ensure you keep track of when your beans were roasted and when you’ve opened them. Once opened, keep them in an airtight container so they don’t dry out. If you’re not opening and closing beans container all the time, your beans can last up to 2 months.