Wagga Catering Equipment News

Road Trip - Week 1

Monday, March 10, 2014

It was a very busy week on the road last week.

We've been to Young, Grenfell, Cootamundra, Narrandera, Junee, Tumut, Gundagai, Cowra, Leeton, Tumbarumba, Albury, and places in between.  We've met a lot of friendly folk as well as caught up with some of our favourite regulars. We've had a some good chats about equipment, supplies, and the world of hospitality. Tim managed to lock himself out of his car in Albury and Sarah got into a sing-a-long with a couple of elderly gentlemen in the main street of Cootamundra. So far so good.

Junee - Licorice Factory

Yackandanda - Entrance sign

Leeton - Roxy Theatre

Hume Highway - Dog on the Tuckerbox

360° Road Trip

Tuesday, February 25, 2014

Buckle up! It's time for a road trip!
Adrian, Paul, Robert, Sarah, and Tim will be spending March and April out and about, doing a tour of all the towns and cities within a 300km radius of Wagga Wagga.
They'll be dropping in to cafes, restaurants, pubs, clubs, butchers, bakers... you name it!
They want to know what they can do to make your business run smoother.
Tell them what you need. Is it kitchenware? equipment? advice? staff training? 
Have you tried ordering through our new online store?
They can even create an online account for you - right there and then, so next time you need to make an order - it's all ready to go!

Need them to bring anything along? Call 1300 138 100 or email sarah@waggacatering.com.au

We'll post regular updates and photos of their adventures, so keep an eye on our blog.

See you soon!

Why is my coffee bitter?

Tuesday, February 18, 2014

One of the most common questions we are asked is "Why is my coffee bitter?" 

If you're reasonably new to the industry, it can seem hard to believe that an espresso that yesterday tasted smooth and rich could have an overly acidic, sour, or bitter taste today.

Bitterness in coffee is to be expected, it is a natural flavour in coffee and in a balanced, well extracted espresso it is not a negative flavour compound. But is your coffee is too bitter? ie. the bitterness is out of balance and dominating the flavour of the coffee in a negative way? It is very common to think that the blame lies with the roast of the coffee, but the problem is usually to do with an incorrect extraction. 

A 30ml shot of espresso should pour for between 25 to 45 seconds depending on your taste. Anything out side of those times will result in a bitter or burnt flavour.

What can affect an espresso pour?

Too little coffee in the group handle

Result: Pour is too fast

Fix: Weigh the amount of coffee you're dosing into your group handle. This should be between 6 and 10 grams.

Too much coffee in the group handle

Result: Pour is too slow
Fix: Weigh the amount of coffee you're dosing into your group handle. This should be between 6 and 10 grams.

Grind is too coarse

Result: Pour is too fast
Fix: Try adjusting your grinder for a finer grind.

Grind is too fine

Result: Pour is too slow
Fix: Try adjusting your grinder for a more coarse grind.

The weather is humid

Result: Coffee grounds have absorbed moisture from the air causing pour to be too slow.
Fix: Try adjusting your grinder for a more coarse grind.

Machine is dirty

Result: Dirty water/ old coffee is coming through your pour affecting the taste.
Fix: Time to back flush your machine. This should be done at the end of every day at the very least. If you're pouring a lot of espressos throughout the day, you may need to run a cleaning cycle more than once a day.

These are the most common causes of an unpleasant taste in your espresso. It is more likely that the coffee is being made incorrectly than that there is a problem with the coffee itself. 
If you have any questions about achieving the perfect cup, you can come on in and visit our showroom, call, or email us - we love to talk coffee. 

Types of Coffee

Tuesday, February 11, 2014

How do you take your coffee?

There are a lot of ways to take your coffee, not to mention all the ways to make a coffee. There are more coffee extraction methods than you can poke a stick at and each country prefers theirs a certain way.

Today, let's talk about a few basic espresso variations. Like, when you walk into your trendy local coffee shop, what do you order? What are the most common coffee variations in Australia?

Australians love a milk based coffee. Once your 30ml of coffee has been extracted you can fill the rest of your cup with hot milk. 

Though, hot milk is more than just hot milk. What's the difference between a Latte and a Flat White? or a Cappuccino and a Latte? It's all about the textured foam on top!

Not everyone loves a milky coffee though (as fantastic as they are.) Some folks take theirs straight from the group handle! This is called an espresso. So what's a macchiato? or an Americano? Well, these are just little variations on an espresso.

These are just a few basic coffee variations. There are a whole world of coffee types out there and we haven't even touched on beans, milk, or extraction methods - let alone added any sugar or flavours! We will be exploring those in posts to come.

I hope this little guide has been handy. What other coffee variations are you familiar with? Have you had any amazing coffee experiences outs side of Australia? Tell us all about it!

February Specials

Wednesday, February 05, 2014

January Specials

Wednesday, January 01, 2014

December Specials

Sunday, December 01, 2013

Tour De Ticker

Friday, November 29, 2013

Paul and Adrian have recently completed a 5 day 'Tour De Ticker' of the Snowy Mountains. Riding 700km from Wagga to Talbingo, Talbingo to Cooma, Cooma to Thredbo, Thredbo to Jingellic and Jingellic to Wagga.

The group raised over $100 000 for Heartkids.

If you wish to contribute, just follow this link  https://give.everydayhero.com/au/adrian

November Specials

Friday, November 01, 2013