Barista Manual

Anyone who works in the coffee industry should be dedicated to creating and serving delicious coffee drinks.
Each of these coffee drinks is based on an Italian-style espresso, which serves as the basis for all of the coffees on our menu. In Italy, the person who prepares your coffee is referred to as a barista. A traditional barista is well-versed in the operation of the espresso machine as well as the steps necessary to prepare deliciously aromatic coffee drinks.
Please take the time to read and comprehend the pages that follow. Although there are only a few steps, each step is critical to the final outcome of the drink. A good cup of coffee is something that everyone enjoys.
Every customer you serve will have an opinion of you. Are you preparing a coffee beverage that is delectable enough for the customer to request a second cup of coffee? Give yourself plenty of time to learn the steps and practise the techniques outlined in the manual. Discover the secrets to making each coffee drink taste delicious.
While making excellent espresso requires a lot of dedication on the part of a barista, there is a personal reward in store for you as you begin to receive a steady stream of thank you’s and positive feedback from your customers.
3 ORIGINS OF COFFEE
Coffee is grown between the Tropics of Cancer and Capricorn, and it is a tropical crop. It is produced as far north as 25° North and as south as 30° South latitudes. Even though it can grow at elevations of up to 2000 metres above sea level, it only flowers when the temperature rises above 15 degrees Celsius.
Coffea Arabica and Coffea Canephora are the two most common varieties (otherwise known as Robusta)
In the Arabian Peninsula, Coffea Arabica is a species of coffea that was originally indigenous to the mountains of Yemen, hence its name, as well as the southwestern highlands of Ethiopia and southeastern Sudan. It is now found throughout the world.
It is also referred to as “coffee shrub of Arabia,” “mountain coffee,” or “arabica coffee,” among other names.
Because it has been grown in southwest Arabia for well over 1,000 years, Coffea arabica is widely considered to be the world’s first cultivable species of coffee.
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It is widely regarded as producing superior coffee to the other major commercially grown coffee species, Coffea canephora, in terms of quality (robusta). Caffeine content of Arabica coffee is lower than that of any other commercially cultivated species of coffee.
Robusta
Coffea canephora (Robusta Coffee) is a type of coffee that originated in central and western sub-Saharan Africa and is now grown throughout the world. It is primarily grown in Africa and Brazil, where it is referred to as Conillon (cone of conical shape). It is also grown in Southeast Asia, where it was introduced by French colonists in the late nineteenth century and has been there ever since.
Vietnamese robusta has risen to the top of the world’s export rankings in recent years, surpassing Brazil, India, and Indonesia to become the world’s single largest exporter. Robusta coffee accounts for approximately one-third of all coffee produced worldwide.
Canephora is less difficult to grow and maintain than the other major species of coffee, Coffea arabica, and as a result, it is less expensive to produce. Because arabica beans are generally regarded as superior, robusta beans are typically reserved for use as a filler in lower-quality coffee blends. Also used in instant coffee and espresso blends to aid in the formation of “crema,” this ingredient is frequently found in both of these products.
Robusta contains approximately twice the amount of caffeine found in arabica.
THE ORIGIN OF COFFEE
5 The cleanliness of your coffee machine will have a direct impact on the flavour of your coffee.
– These are the four factors that influence your ability to prepare a properly made espresso: – the blend of coffee you choose and the freshness of the coffee
A clean brewing hand, a temperature set at 90 degrees Celsius (194 degrees Fahrenheit), and a pump pressure of 9 bar are all requirements for a 20–25 second brewing time. A clean brewing hand is also required for the machine.
– The barista or the operator
– Espresso should be served at a piping hot temperature! When working in groups, it is critical to keep the handles in the group heads at all times. When the handles are not in use, they should never be left on the drip tray.
– Warm cups — one of the greatest pleasures of drinking coffee is the sensation of holding a warm cup in your hand for a while. Stacking cups on top of the espresso machine will allow the base to warm up more quickly. Covering the top of the machine with a cloth will prevent air circulation from taking place.
– The need for speed is critical… Make sure you don’t dose a shot and then leave it in the brewing head without starting the brewing process first. It takes less than 5 seconds for the coffee to begin to burn, resulting in a shot that is thin and flat, with significant damage to the crema and a sharp bitter taste.
Pull the dose and start the brew in less than 2 seconds.
The Recipe for Success
The International Standard for espresso extraction is as follows: – 7 grammes of ground coffee dosed into the correct handle – Tamped down to the correct temperature
– Prepared by boiling water at 90 degrees Celsius (194 degrees Fahrenheit).
It produces 28ml of espresso under pressure of 9 BAR per square inch (131 pounds) and an extraction time of 20–25 seconds.
THE ESSENTIALS OF ESPRESSO
6 THE PERFECT ESSENTIAL ESPRESSO
It is widely regarded as producing superior coffee to the other major commercially grown coffee species, Coffea canephora, in terms of quality (robusta). Caffeine content of Arabica coffee is lower than that of any other commercially cultivated species of coffee.
Robusta
Coffea canephora (Robusta Coffee) is a type of coffee that originated in central and western sub-Saharan Africa and is now grown throughout the world. It is primarily grown in Africa and Brazil, where it is referred to as Conillon (cone of conical shape). It is also grown in Southeast Asia, where it was introduced by French colonists in the late nineteenth century and has been there ever since.
Vietnamese robusta has risen to the top of the world’s export rankings in recent years, surpassing Brazil, India, and Indonesia to become the world’s single largest exporter. Robusta coffee accounts for approximately one-third of all coffee produced worldwide.
Canephora is less difficult to grow and maintain than the other major species of coffee, Coffea arabica, and as a result, it is less expensive to produce. Because arabica beans are generally regarded as superior, robusta beans are typically reserved for use as a filler in lower-quality coffee blends. Also used in instant coffee and espresso blends to aid in the formation of “crema,” this ingredient is frequently found in both of these products.
Robusta contains approximately twice the amount of caffeine found in arabica.
20 minutes, 30 minutes, and 25 seconds
Sweet Spot (Sweet Spot)
Because of the short amount of time the coffee spends in contact with the ground coffee, it will be thin and sour in less than 20 seconds.
Over 30 seconds, the coffee will become watery, burnt, and bitter as a result of the excessive amount of time it has spent in contact with the ground coffee.
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THE PERFECT ESSENTIAL ESPRESSO
The term “perfect” extraction is used to describe when the coffee has all of the characteristics we look for in an espresso: a beautiful brown with cream stripes, a strong aroma, and a rich and well-balanced flavour.
“Under extracted” coffee is defined as having a very light cream and inconsistent, poor aroma and flavour as well as a watery body with the presence of unpleasant tastes.
Instead, the coffee will be classified as “over extracted” if it has cream with a very dark black line around the edges and a possible white spot in the centre, as well as aromas and flavours of burnt coffee and chocolate.
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Always use cold, fresh milk to achieve the best results!!
Starting with slightly more than 1/3 of the way full, never fill the jug more than half way full because you will be doubling the volume of milk!
Place the tip of the nozzle just beneath the surface of the milk. 2.
3) Open the steam valve to the left as quickly as possible until it is fully opened.
In the fourth step, you will hear a gurgling sound as the milk draws in air. Continue to lower the jug until the tip of the nozzle is just visible above the surface of the milk (see illustration). This movement will stretch the milk and cause it to foam up into a dense mass.
After the temperature gauge reaches 60 degrees Celsius (140 degrees Fahrenheit), turn off the valve and remove the milk jug from the steam wand.
If you heat the milk above 70 degrees Celsius (160 degrees Fahrenheit), the milk will scorch and the drink you make will burn your tongue!
INSTRUCTIONS ON HOW TO FOAM MILK
Always clean and purge the steam wand after use!
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No dense foam is required for the preparation of a caffe latte, caffe mocha, or flavoured lattes, as these beverages are made with hot milk and contain no foam.
Steps one through four are the same as for foaming milk, with the exception of step four, where you should not lower the milk jug—instead, leave the steam wand positioned just beneath the surface of the milk—and not move the milk jug.
Follow the same procedure as you did for the milk temperature. Stop cooking at 65 degrees Celsius (150 degrees Fahrenheit) and serve at 70 degrees Celsius (160 degrees Fahrenheit).
Always clean and purge the steam wand after use!
INSTRUCTIONS ON HOW TO STEAM MILK
10 – ESPRESSO – ESPRESSO RISTRETTO – CAPPUCCINO – CAFFUCCINO – ESPRESSO MACCHIATO – ICED COFFEE – CAFFUCCINO – AMERICANO – HOT CHOCOLATE 10 – ESPRESSO – ESPRESSO RISTRETTO – CAPPUCCINO – CAFFUCCINO – CAFFUCCINO – ESPRES
THE COFFEE MENU 10 11 ESPRESSO ESPRESSO RISTRETTO ESPRESSO RISTRETTO
A single shot of espresso serves as the foundation for all of the beverages on the espresso menu. If you get this part right, your cappuccino or caffe latte will have the wonderful flavour that people are looking for.
1. Insert the empty handle under the doser and pull the doser in one continuous motion.
2. Add a little tamper to the coffee. Holding the handle in your left hand and tamping with your right hand is a good technique. Giving the handle a good hard twist left-to-right while tamping will help to ensure a solid pack.
3. Wipe the rim of the filter clean of any excess ground coffee.
4. Pour the espresso into an espresso cup and set it aside.
Consider the following: – The proper brewing time for an espresso is 25 seconds.
– The proper fill level for an espresso cup is between 12 and 34% of the way full.
– The crema, which is a creamy, hazelnut-colored cap on top of the espresso, is absolutely essential.
Because this cap will only last two minutes, it is critical to get the espresso to the table as soon as possible.
1. Prepare the espresso according to package directions, but only fill the cup about a quarter of the way full.
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CAPPUCCINO
Traditionally, a cappuccino is a shot of espresso served with equal parts steamed milk and foam in a medium-sized coffee cup.
Make one complete pull with a full handle under the doser, starting at position 1.
2. Add a little tamper to the coffee. Holding the handle in your left hand and tamping with your right hand is a good technique. As you tamp, give the handle a good hard twist from left to right to ensure a solid pack is achieved.
3. Wipe away any excess ground coffee from the rim of the handle. 4.
4. Pour the espresso into a medium-sized cappuccino cup and set it aside. Keep in mind that the ideal brewing time for an espresso is 20–25 seconds.
5. While the espresso is brewing, begin foaming the milk according to the instructions on page 8 of the Milk foaming guide.
6. Wipe the steam wand clean and thoroughly purge it!
Hold the foam back with a milk spatula while pouring the appropriate amount of milk into the cup; then, using the spatula, scoop the foam onto the surface of the milk for presentation purposes.
8. Drizzle with chocolate powder (optional) and cut into pieces to serve.
CAFFE LATTE (13th)
Latte macchiato: a single shot of espresso served over hot steamed milk and served in a Latte glass.
1. Insert the empty handle under the doser and pull the doser in one continuous motion.
2. Add a little tamper to the coffee. Holding the handle in your left hand and tamping with your right hand is recommended. Allowing the handle to twist from left to right while tamping will ensure a solid pack.
3. Wipe away any excess ground coffee from the rim of the handle. 4.
Pour the espresso into a small cup or a 3-ounce espresso jug and set it aside.
Recall that 25 seconds is the correct brewing time for an espresso.
Start steaming the milk while the espresso is brewing, following the instructions on page 9 of the Milk steaming guide.
6. Always clean and purge the steam wand after using it.
7. Pour the espresso into a latté glass and set aside.
8. Using a milk spatula, gently lift the foamed milk from the glass, allowing only steamed milk to enter.
Add a scoop of creamy foam to the top of the drink to finish it.
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Espresso MACCHIATO is an Italian word that literally translates as “stained with” or “marked with.” Instead of being a specific drink, a macchiato is more of a method of finishing an espresso; you simply pour in a small amount of hot milk and top with a small head of foam to complete the drink.
Depending on the variation, a single or double espresso is used. There’s a good chance that you’ll be asked to order either a ristretto or a latte macchiato (foamed milk in a tall glass “stained with” a shot of espresso). Pull your espresso, then, using your milk spatula, carefully pour a small amount of hot milk onto the top of the espresso and scoop a small head of foam onto the top of the espresso.
COFFEE WITH ICE
Milk is traditionally used in the preparation of iced coffee; however, water can be used in its place instead.
1. Make a double espresso and pour it into two shot glasses.
2. Fill a cocktail shaker halfway with ice and shake vigorously.
3. Pour the double shot of Espresso into an ice-filled shaker and shake vigorously.
4. Fill the shaker halfway with one espresso cup full of fresh, cold milk.
5. Pour in a small amount of syrup (if required).
6. Shake vigorously to ensure that the coffee and milk mixture has a rich, creamy texture and flavour.
7. Pour the mixture into a caffe latte glass and set aside.
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CAFFE MOCHA (coffee mocha)
Basically, a caffe mocha is a hot chocolate drink with a shot of espresso added to it.
1. Place one sachet (or three teaspoons) of chocolate powder in the bottom of a caffe latte glass.
Pour the water into the chocolate powder using the top button on your mixer and stir with a small wire whisk until smooth and creamy.
Put the empty handle under the doser and take one complete pull – no more, no less – from the handle.
4. Add a little tampering to the coffee. Holding the handle in your left hand, tamp with your right hand to complete the motion. Allowing the handle to twist from left to right while tamping will ensure a solid pack.
5. Wipe the rim of the cup clean of any excess grounds.
6. Pour a single shot of espresso into a shot glass and set it aside.
Recall that 25 seconds is the correct brewing time for an espresso.
7. Steam the milk according to the instructions on page 7 for steaming the milk.
8. Always clean and purge the steam wand after using it.
9. Using a small wire whisk, gently stir the foamed milk into the glass, making sure that the chocolate, espresso, and milk are thoroughly combined.
10. Finish with whipped cream and a dusting of cocoa powder to complete the look (optional).
16 sAMERICANO
Using hot water from the machine, fill the cup until it reaches the level shown in the training.
1. Insert the empty handle under the doser and pull the doser in one continuous motion.
2. Add a little tamper to the coffee. Holding the handle in your left hand and tamping with your right hand is a good technique. Giving the handle a good hard twist left-to-right while tamping will help to ensure a solid pack.
3. Wipe the rim of the filter clean of any excess ground coffee.
4. Pour the espresso into the cup that has been filled with hot water.
CHOCOLATE ON THE COOKIE
The first step is to pour 12 sachets of chocolate powder into a small cup.
In the second step, using the hot water tap on the espresso machine, pour one ounce of water onto the chocolate powder and stir until it is smooth and creamy.
3rd step: Steam the milk in accordance with the milk steaming instructions on page 6. Take note: People who enjoy hot chocolate will also enjoy a hot beverage. As a result, you must heat the milk to a temperature of 70 degrees Celsius (160 degrees Fahrenheit).
Step Four: Using a wire whisk, slowly pour and stir in the steamed milk until everything is thoroughly combined.
Finish with a swirl of whipped cream to complete the look (optional).
Step Five: Finish with a dusting of chocolate powder before serving.
17. HOW TO CLEAN YOUR ESPRESSO MACHINE: Frequently Asked Questions (FAQ) – TROUBLE SHOOTING THE MACHINE
HOW TO CLEAN YOUR ESPRESSO MACHINE (PART 18)
Cleaning Procedures on a Daily Basis
1. Insert the rubber disc into the group handle (nipple upwards) 2. Insert the handle into the group head 3. Turn the handle clockwise.
Water will pass through for approximately 20 – 25 seconds after you have pressed the on/off button.
Following this, remove any loose coffee grounds that have accumulated on the top of the disc by shaking it gently.
5. Repeat this procedure on each brewing head as many times as necessary until the brewing head is clean! At the very least, this should be done twice per day.
6. The shower plates must be removed with the Alan key in order to be cleaned. Rinse the brewing head and re-establish the brewing head’s pressure. This should be completed every day at the end of business hours in order to be prepared for the following day’s trading.
Cleaning procedure carried out on a weekly basis
1. Proceed as before, except that when you insert the black disc into the handle, place a teaspoon of detergent on the disc’s surface and repeat the cycle as before, but pass water through for 30 seconds to 1 minute instead of 25 seconds.
Continue to repeat the procedure until the water is clear. After completing this procedure, rinse the handles thoroughly.
It is necessary to remove the shower plates on a daily basis (as demonstrated during the training session). This entails removing the plates with the alan key and thoroughly cleaning the surfaces.
Regular back flushing with a detergent helps to loosen the coffee tars and flush them away from the system.
Plates for the Shower
Drop the shower plate set and reassemble it in the following order, using your alan key (while in training).
Block made of brass
Shower plate with a lot of space
Shower plate with a small footprint
The screw should be filled with brew and then placed back into the brewing head on the machine.
19 Frequently Asked Questions (FAQs) about the grinder:
Q. How long can coffee beans be left in the hopper before they become stale?
If you keep them longer than one day, they will become stale and should be thrown away.
Q. How long can ground coffee be left in the doser before it becomes stale?
A. It is recommended that you do not spend more than one hour.
Q. How often should the blades of the grinder be replaced?
A. Every 6-9 months or after grinding approximately 500 kilos of coffee (whichever comes first).
Q. Is it necessary to adjust the grinder if I change the type of coffee beans I use? A. Yes, if you change the type of coffee beans you use.
A. Yes, the grinder must be reset every time the bean is changed in order to ensure that the correct grind is achieved for that particular bean.
Q. Is it necessary to adjust the grinder throughout the day?
For this reason, the extraction time should be checked several times daily and, if it is either too long or too short, the grinder should be cleaned once per week, according to the manufacturer’s instructions. procedure
Concerning the espresso machine:
Is it possible to use either the single or double group handles in either of the group heads?
A. You can use any group handle in any group head, which is a yes.
When I only have one shot of coffee in the double group handle, can I still use it?
A. Definitely not, in any way shape or form. The double group handle should only be used with two coffee shots at a time.
QUESTION: Is it okay to leave the espresso machine running overnight?
A. You certainly can, if you so desire. It consumes some power if you leave it turned on all the time.
Overnight, however, the machine does not have to be brought up to temperature from a cold state the following morning, which can take up to 30 minutes on average.
Q. I have a hard time foaming the milk at times; is all milk the same in this regard?
Definitely not; there is a great deal of inconsistency with milk. A In order to get the best results from full-fat milk, there can be a significant difference between brands, and even the same brand can exhibit distinct characteristics at different times. It is recommended that you find a brand that you are satisfied with and stick with it.
20 TROUBLE SHOOTING TECHNIQUES
Grinder
If there is no power to the grinder, check that the plug socket is operational by plugging in a different device.
Beans are not falling from the hopper when it is being ground – Check that there are no loose beans in the hopper – Check that the black plastic slide at the base of the hopper is pulled out to allow beans to fall.
Refrain from dispensing the incorrect amount of ground coffee into the group handle. Instead, make sure that the ground coffee is evenly distributed across each segment of the portion handle.
To ensure that the handle is pulled quickly and firmly all the way forward and then released, check the following:
Make sure that you only use the single group handle basket in the single group handle and the double basket in the double handle when using the single group handle basket. If you try to put them in the wrong group handle, they will each fit, but this will result in incorrect coffee dosing.
Make sure you are dosing one shot into the single group handle or two shots into the double group handle when you are using the single group handle.
Machine a l’espresso
If there is no power to the espresso machine, double-check that the machine is turned on.
– Verify that the plug socket is operational by inserting a different device into the socket.
There is no water or steam emanating from the machine.
Is the machine still warm (approximately 30 minutes) after it has been turned on for the first time?
– Make certain that the isolation tap on the water feed pipe to the machine is in the “open” position before continuing.
– If hot water or steam has been continuously discharged from the boiler to the point where the boiler is empty, it may take a few minutes for the boiler to’recharge’ and become ready for use again — this is especially true for machines with smaller boilers.
Drips appearing under the machine – Remove the drip tray and inspect the black plastic waste box to see if it is overflowing with water and needs to be emptied.
If this is the case, the waste pipe is either folded or trapped, preventing the flow from continuing, or it is blocked with debris, and you must clear it. After that, the water will flow away. Check for leaks in other pipes and joints by visually inspecting them. If a problem is discovered, notify your engineer.
Group head is dripping – The group head seals need to be replaced. You have two options: order the parts and install them yourself, or request an engineer to come to your location and install them for you (chargeable).
The most likely cause of a dripping hot water spout is a leaking water valve that needs to be repaired or replaced.
The steam wand should have low pressure steam, so thoroughly clean it, paying particular attention to all four exit holes on the end to ensure that no debris or dried milk is blocking the nozzle.
If the extraction time is less than 20 seconds, check the coffee grind; it is most likely too coarse and should be finer ground.
In case the extraction time is longer than 30 seconds, check the coffee grind; it is most likely too fine and should be coarser.