BEANS Although there are 73 species of coee worldwide, only two species are grown commercially. commercially. These are arabica and robusta.
Most of the world’s coee producon is arabica. The arabica bean is shaped lie a peanut and is lower in caeine. The roasted beans ha!e a sweet smell and are thought to ha!e a be"er and smoother #a!our than robusta beans.
$obusta coee coee is higher in caeine and has a stronger taste than arabica. The robusta bean is shaped lie a ball%bearing. &hen roasted, it can ha!e a bi"er and acidic taste.
BLENDS A single origin coee is one that is deri!ed from one region or one country. 't will ha!e its own disnct #a!our. #a!our. Most coee used in caf(s is a blend of dierent !ariees of coee, coming from a range of regions or countries.
)ierent coees are blended to produce dierent #a!ours. #a!ours. A caf( will generally use a blend of coee to get a balance of #a!our. #a!our. The main blend a caf( uses is o*en called the house blend.
ROASTS $oasng is a heat process that turns coee into the fragrant, dar brown beans we all now and lo!e. $oasng brings out the aroma and #a!our that is loced inside the green coee beans.
$oasts usually fall into one of four categories
+ight Medium Medium dar )ar The dierence between a medium and dar roast is about two minutes in the roaster.
A medium roast will result in brown, chocolate%looing beans. The taste will be smooth.
A dar roast will produce compara!ely darer, slightly more bri"le beans that will contain less moisture than their medium counterparts. An oilier eterior will be seen on the beans. The taste will be stronger than the medium roast, approaching a more -bi"ersweet’ or tangy #a!our.
'n summary, the longer you roast, the darer and more powerful the #a!or and less caeine presence.
SETTING UP A WORK STATION FOR PREPARING COFFEE As a barista woring in a caf(, you will need to set up your wor area in a way that enables you to wor eciently. customers can be ser!ed promptly. minimi/e waste in terms of ingredients and me The main pieces of e0uipment a barista needs to ha!e set up to mae coee are1
espresso machine
coee grinder
tamper
nocout tube 2or noc bo
mil 4ugs
thermometer
cleaning e0uipment and products e.g. cleaning brushes
ser!ice%ware e.g. cups, glasses, mugs, spoons, saucers
colour%coded cloths 2separate cloths to clean the steam wand and bench
ESPERRO MACHINE The main piece of e0uipment you will need to mae coee is an espresso machine.
5ou will get to now the worings of an espresso machine in your barista class.
'n a caf(, it is recommended that a machine be turned on at least 6 minutes prior to the 8rst coee being made.
STEAM WAND The steam wand is a long metal tube with a no//le a"ached to the end which brings out steam from the espresso machine to heat and teture the mil. 9nough steam pressure should be released from the wand so that the mil mo!es in a circular moon in the 4ug. :team should be introduced gradually to the mil by carefully lowering the 4ug. This will result in the steam epanding the mil to create a layer of !ery small bubbles which is nown as foam or froth.
:team wands should be purged before teturing mil and should be cleaned and purged immediately a*er teturing mil.
GROUP HEAD The group head is the part of the espresso machine where the water for maing espresso is dispersed. 't includes a shower screen and brass plate.
The group head should be #ushed prior to use in order to clean any old coee parcles from the shower screen and to release any o!er%heated water from the group head. The hot water being #ushed will also act to clean the drainage pipes located under the drip tray.
GRINDER A grinder is a piece of e0uipment used to grind roasted coee beans. 'n a caf(, the grinder sits net to the espresso machine. To begin the day in a cafe, a grinder should be turned on and the hopper 8lled with beans.
GROUP HANDLE ;round coee is dispensed into a 8lter baset which sits within the group handle.
A single group handle will hold one dose of coee and allow one shot of espresso to be poured.
A double group handle will hold two doses of coee and allows two shots of espresso to be poured.
TAMPER A tamper is a tool used to pac or compact coee grounds into basets to create resistance for the water to etract the oil from the coee. The purpose of a tamper is to pac the grounds e!enly for a 0uality shot. A good tamper is made from lightweight metal and matches the si/e of the baset. 'n a commercial machine the baset si/e is around <=mm diameter. The baset si/e in domesc machines range from < >
ESPRESSO EXTRACTION Step 1 - Grind te !e"n# @sing the grinder, grind a dose of coee
Step $ % Me"#&re " d'#e '( )'*ee A single 8lter baset generally holds 7g of ground coee
A double 8lter baset generally holds ?g of ground coee
BC some machines ha!e =gDEg or Fg D=g basets A correct dose of coee can be measured by
sight > 8ll the 8lter baset to measure the correct dose
using scales > use scales to weigh the correct dose
using the chambers on the grinder > most grinders ha!e indi!idual chambers which hold a consistent amount of coee
5ou will learn more about this in your barista class.
Step + - T",p te r'&nd )'*ee ;round coee must be compacted using a coee tamper w ith approimately =g of pressure to prepare it for etracon
Step . - Ce)/ te p'&r &hen pouring espresso, the #ow teture should appear consistent and be the thicness of cooed spagheG. 3ml of espresso should pour in 3 seconds. ;olden rule1 3ml%in%3sec 2anywhere between 6<%3 seconds is acceptable 'f the espresso is running faster or slower than this, the grind will need ad4usng. A grind si/e that is too 8ne will result in the coee pouring out too slowly. A grind si/e that is too coarse will result in the coee pouring out too 0uicly.
CREMA The crema is the creamy layer on top of a freshly made espresso. 't should be rich and golden in colour. Hrema is made when air bubbles combine with oils from 8nely ground coee. 't is a 8ne foam without big bubbles. )uring the espresso etracon, when the coee changes colour from dar to light the pour should be stopped. Honnuing beyond this point will bring the impuries of the coee into the cup. 'f the espresso is under-extracted , the crema will be light in colour and thin in appearance. The coee will taste wea, watery and sour. 'f the espresso is over-extracted , the crema will be dar and patchy in appearance. The coee will taste burnt and bi"er. A good pour, will result in the crema being consistent, rich and golden in colour. Iour !ariables that will impact the ming of the espresso pour
)ose > the correct dose of coee is important
Hompacon > = g of downwards pressure should be used to compact the coee
Jarcle si/e of the grind > a 8ner grind is used in a commercial machine
Kumidity > rising and lowering humidity in the air will aect the etracon me of the coee
Hoee is hygroscopic which means it is lie a sponge % it will absorb the en!ironment around it.
Therefore, with rising and lowering humidity, coee will absorb dierent amounts of moisture and in turn etracon of coee will be aected.
A good barista will regularly me the etracon and chec the spent coee grounds, maing ad4ustments to allow for the aect of rising and lowering humidity too maintain a 6<%3 second etracon me of the coee.
Sin# '( " ''d e#pre##'
Timing of the pour > the espresso pours approimately 3 ml in 6<%3 seconds
Hrema > rich and golden in colour
Honsistency of coee grounds >the coee puc should be 8rm but moist and in one piece when remo!ed from the group handle Taste > it’s all in the tasteL 't should be sweet and full bodied.
MILK Teturing mil
5ou will learn how to teture mil in your Carista class.
Kere are a few technical points
Cegin with clean and cold mil 4ugs. Always use fresh cold mil 2< degrees Helsius or below, the colder the be"er but not fro/en. @se a mil thermometer % it will help you with controlling the temperature. Mil should be stretchedDaerated unl approimately 3<%? degrees and heated to no more than E<%7 degrees. Jurge the steam wand before teturing to ensure that any built%up water and condensaon within gets released into the drip tray rather than into the mil 4ug.
Mil 4ugs and thermometers should be regularly cleaned and replaced throughout the day. Milk types There are many milk types for use in dierent types of coee beverages. The more common milk types include:
DAIRY Full cream maes up nearly half of all fresh mil sales. To 0ualify the mil needs to contain at least 3.6 fat. Light/low-fat is the second%biggest category. To 0ualify for the descripon, the mil should contain no more than .< fat. Skim or kinn! milk can be labelled Nfat%freeO if it contains less than .< fat. Most brands of sim contain about . "rganic is almost always more epensi!e than its non%organic e0ui!alent due to producon costs being greater. The mil is produced without the use of pescides and with higher standards of animal welfare. #"# DAIRY
Bon dairy mil will generally heat up faster than dairy mil So! milk is produced by soaing dried soybeans and grinding them in water Almond milk is produced by soaing almonds and grinding them in water Rice milk is a grain mil made from rice. 't is mostly made from brown rice and commonly unsweetened. "ther include $a%elnut& 'acadamia& (oat milk and man! more)
SUGARS Some examples
&hite sugar Crown sugar $aw sugar A$T'I'H'A+ :&99TB9$: Some examples
90ual Butrasweet BAT@$A+ :&99TB9$:
Some examples
Koney Maple syrup AHHPMJAB'M9BT: Kot chocolates are somemes accompanied by marshmallows. :yrups can be added to coee to gi!e a new #a!our e.g. Qanilla, caramel, ha/elnut. :ome cafes accompany coee with a small baed treat.
COFFEE MENU This secon covers the main coees and other beverages served in a cafe. You ill learn ho to make these in your barista course.
A ingle hot is 3 ml. 't is usually the base for most coees ser!ed in a standard 6?mlD=o/ cup. A dou*le hot is E ml. 't is usually the base for most coees ser!ed in a large ?=mlDEo/ cup.
C"pp&))in' :hot of espresso with creamy, tetured mil on top, etending abo!e the rim to create a NdomeO. Hreamy froth should etend down about mm below the rim of the cup. Served in+ Heramic cup Finih 1 :prinle with chocolate powder Approximate price+ $egular R3.<, +arge R?
C"*e 0"tte :hot of espresso with creamy, tetured mil poured on top. Iinished cae la"e will be le!el with the rim of the glass and the creamy froth will etend down the glass about mm. Served in+ @sually a glass Finih+ +a"e art Approximate price+ $egular R3.<, +arge R?
:inny la"e 2not full cream
F0"t ite :hot of espresso with creamy, tetured mil poured on top. :hould ha!e about 6%3mm of creamy froth and sit 6%3mm below the rim of the cup, ie less froth than a cae la"e. A #at white is an Australian in!enon, howe!er Bew Sealanders also claim it as their own.
Served in+ Heramic cup Approximate price+ $egular R3.<, +arge R?
C"*e ,')" scoopDtablespoon of chocolate drining powder dissol!ed in a shot of espresso with creamy, tetured mil on top % a similar amount of froth to a cappuccino Served in+ Heramic cup or glass Finih+ :prinle with chocolate powder Approximate price+ $egular R3.=, +arge R?.6
E#pre##'2#'rt !0")/ A shot of espresso 23ml Served in+ :mall cup or glass Approximate price+ R6.<
L'n !0")/ Two shots of espresso ser!ed on hot water. Jour in hot water 8rst, with espresso shots last so as to not disturb the crema. Served in+ Heramic cup Approximate price+ R3.<
S'rt ,"))i"t' A shot of espresso with a dash of mil and 6 teaspoons of creamy froth spooned on top. Served in+ 9spresso glass or cup Approximate price+ R6.<
L'n ,"))i"t' A long blac with a dash of mil and 6 tablespoons of creamy froth spooned on top. Served in+ Heramic cup. Approximate price+ R3.<
Pi))'0' 0"tte A ristre"o shot with tetured mil poured to the top of a short glass. :hould ha!e about 3%?mm of creamy froth on top. Served in+ :hort macchiato glass Approximate price+ R3.<
H't )')'0"te scoopDtablespoon of chocolate drining powder dissol!ed with a li"le hot water with creamy, tetured mil on top % similar amount of froth to a cappuccino Served in+ Heramic cup or glass Finih+ :prinle with chocolate powder and o*en ser!ed with marshmallows as an accompaniment Approximate price+ $egular R3.<, +arge R?
C"i 0"tte 6 teaspoons Hhai powder with creamy, tetured mil on top. B.C. of the way through the pour stop to mi powder then resume pouring. Iinished chai la"e will be le!el with the rim of the glass and the creamy froth will etend below the rim of the glass about mm. Hhai la"e can also be made with whole leaf tea and spices. Served in+ ;lass Finih+ :prinle with chocolate powder or cinnamon Approximate price+ $egular R3.<, +arge R?
B"!3)in' Hoolish froth 2no hot mil Served in+ :mall ceramic or paper cup Finih+ :prinle with chocolate powder Approximate price+ R
Ri#trett' Two thirds of a shot of espresso % the 8rst 6ml > the most pure part of an espresso. A ristre"o should pour in <%6 seconds. Served in+ small cup or glass Approximate price+ R6.<
D'&!0e ri#trett' The 8rst ?ml through a double dose of coee Served in+ cup or glass Approximate price+ R3.<
D'ppi' Two shots of espresso 2Eml Served in+ :pecial doppio glass. ,rice+ R3
A*'"t' Two shots of espresso 2Eml ser!ed on top of ice cream Served in+ A bowl, ceramic cup or glass. ,rice+ RE.<
TAKING ORDERS !s part of your "ob as a barista# you ill need to kno ho to take orders. Some customers may re$uest a strong or eak coee.
Ior a regular coee, a 3ml shot of espresso should be used in a standard =o/ si/e drin. Ior a strong coee, a ?ml shot of espresso should be used in a standard =o/ si/e drin. Ior a wea coee, a 6ml shot of espresso should be used in a standard =o/ si/e drin. :e0uencing orders Is there a sequence for making a number of coees that have been ordered together?
;enerally speaing, non%mil based coees, e.g. long blac, should be made last. 'f blac coees are le* to sit for too long, the oygen in the air aects the crema > resulng in a loss of #a!our and aroma as it dissol!es 2as seen in photo below. What happens when a number of milk-based coees have been ordered?
The froth on the tetured mil is at the top of the mil 4ug. :o, when maing mil%based coees, pour the frothiest drin 8rst. Ior eample, a cappuccino should be poured before a #at white.
KEEPING COFFEE FRESH Hoee is aected by1
Pygen
Keat
Kumidity
:unlight
Moisture
To ensure food safety and to opmise the shelf life of coee, remember these golden rules. :tore ground coee or beans1 . in a !acuum%sealed container 6. away from heat
3. away from light 2in a dar place and ?. away from humidity %eans should not be stored in the fridge or free&er. They should also not be exposed to air overnight. The hopper on top of the grinder should be emped every night and the beans put into a vacuum sealed container.
KEEPING MILK FRESH Mil should be stored in a fridge. Mil needs to be
H4GIENE IN A CAF5 'mportant de8nions when thining about hygiene contaminant - any biological or chemical agent, foreign ma"er, or other substances that may
compromise food safety or suitability contaminaon – the introducon or occurrence of a contaminant in food potenally haardous food – food that has to be ept at certain temperatures to pre!ent the growth of
any pathogenic micro%organisms that may be present in the food or to pre!ent the formaon of toins in the food Law and regulaon
To ensure safety, stability and connuity within the hospitality industry, laws and regulaons are in place to protect customers, employers and employees. Autralia #ew .ealand Food Standard ode
The Iood :afety :tandards for Australia are contained in the Australian and Bew Sealand Iood :tandards Hode. The Iood :afety :tandards were de!eloped to pro!ide more eec!e and naonally uniform food safety legislaon for Australia and Bew Sealand. h"p1DDwww.foodstandards.go!.auDcodeDJagesDdefault.asp Food afet! law 0legilaon1
9ach state and territory has its own laws to ensure the safe handling of food. B:& > Iood Act 63 h"p1DDwww.legislaon.nsw.go!.auDVD!iewDactD63D?3 W+) > Jublic Kealth Act 6< h"ps1DDwww.health.0ld.go!.auDJublichealthactD Q'H > Iood Act F=?
h"ps1DDwww6.health.!ic.go!.auDpublic%healthDfood%safety
HA6ARD ANAL4SIS AND CRITICAL CONTROL POINTS 7HACCP8 A KAHHJ 2pronounced hassup is a process that e nsures the ris of contaminaon is pre!ented at all crical points in the producon of food. 't aims to idenfy where potenal contaminaon can occur 2the crical control points and strictly manages and monitors these points. KAHHJ is designed to pre!ent rather than catch potenal ha/ards. Through a KAHHJ plan anyone can properly recognise ris and handle it in order to a!oid any food contaminaon that could be a harm to consumers. The principles of KAHHJ are1
ha/ard analysis
idenfying crical control points
establishing crical limits
monitoring
taing correc!e acon
eeping records
!erifying results
These principles are used in most food safety programs. 'f a ha/ard should arise, the KAHHJ documents the steps to minimise or remo!e the ha/ard. This is an eample of a KAHHJ for a caf(1 ontrol 'eaure
'onitoring ,rocedure
rical Limit
Step
$a%ard
Irothing mil
Hontaminaon Jurge steam wand before and &hat1 Bo mil of mil a*er use purging of coming out wand process of wand during pre% Kow1 during purge woring day !isually assess procedure &hen1 once per shi* &ho1 super!isor
orrecve Acon
Record
&and must Mil be cleaned contaminaon immediatel reducon record y and employee counselled on the spot
Step
$a%ard
ontrol 'eaure
'onitoring ,rocedure
rical Limit
orrecve Acon
Record
&hat1 washing blue cloth process
$egularly wash blue cloth 2e!ery < mins
Hloth must Kow1 during be cleaned woring day Hlean immediatel Mil !isually assess appearanc y and contaminaon e of blue procedure employee reducon record cloth counselled &hen1 once on the spot per shi* &ho1 super!isor &hat1 wiping steam wand process
Kow1 during woring day &ipe steam wand immediately !isually assess a*er frothing with blue cloth procedure &hen1 once per shi*
Hlean steam wand in between usage
&and must be cleaned immediatel Mil y and contaminaon employee reducon record counselled on the spot
&ho1 super!isor 9!eryone woring in a caf( must follow hygienic procedures. This is to help minimi/e hygiene riss rele!ant to food safety. 'f you witness unhygienic pracces in a cafe, such pracces must be reported. Kygiene ha/ards must also be remo!ed or minimised in a caf(. Houncils enforce food safety laws, using opons ranging from ad!ice and warnings, to temporary closure of the premises, to prosecuon. Houncils can issue penalty infringement noces 28nes for certain oences.
H4GIENE AS A BARISTA Kygiene procedures must be followed to a!oid illnesses. 't is e!eryone’s responsibility to follow hygienic pracces.
!ersonal hygiene is the best step in the pre!enon of hygiene riss.
&hen woring in a caf(, it is important to pay a"enon to your physical cleanliness and appearance to ensure no harmful micro%organisms or ob4ects can be transferred from you to your customer. Cefore starng wor ensure1
your clothes are clean 4ewellery or watches are remo!ed when handling food 2although a plain wedding band can be an ecepon
your 8ngernails are short and clean, with no !isible signs of nail polish
you regularly wash your hands using the correct procedure
your hair is co!ered, if preparing food. Xeep a beard or facial hair neat and trimmed
appro!ed bandages and dressings are used, where necessary
Holour%coded cloth system @se a colour%coded cloth system to a!oid cross%contaminaon which can spread germs and lead to illness.
Ior eample, ;reen cloths for cleaning benches Clue cloths for wiping the steam wand
'f a cloth that is used to wipe a bench is then used to wipe a steam wand, it will cause cross contaminaon and possibly aect the mil being used when maing coee.
Holour%cloths should be washed and also replaced regularly.
H"nd "#in As a barista, it is !ital to wash hands regularly with soap and water then dry thoroughly. &ash hands before
maing coees or woring with food
&ash hands a'er
handling raw food
smoing, coughing, snee/ing or blowing the nose
eang or drining
touching the hair, scalp or any wound
using the toilet
handling money
$eporng personal health issues Any personal health issue liely to cause or that has caused contaminaon must be reported to your manager. 5ou must cease maing coee and handling food in a caf( if a personal health issue may cause food contaminaon.
CLEANING Dail! *ackwahing of espresso machines is recommended
:tep . Jlace half teaspoon of espresso machine cleaning powder into group handle with a blind 8lter inserted :tep 6. Ac!ate manual pour bu"on and lea!e on for 3%< seconds before switching o :tep 3. $epeat mes, lea!ing < seconds between cycles :tep ?. $epeat for each group head to be cleaned with fresh powder in blind 8lter $epeat :tep 6 > ? without espresso machine cleaning powder to #ush away any remaining oil, calcium or cleaning powder le* in the system. 'ore cleaning of the epreo machine Filter *aket and hower creen should be cleaned daily.
They should be scrubbed and then soaed in a soluon of hot waterDcleaning powder 26 tsp o!ernight. The drip tra! should be cleaned daily Hlean and purge team wand a*er each use &ipe down and polish the whole espresso machine "ther cleaning ever! da!
@se dishwashers with hot water and detergent to wash dishes, cups and g lasses Hlean the grinder as re0uired during and a*er ser!ice > this includes
emptying and brushing out coee grinds from the doser chamber
emptying beans from the hopper
wash and dry the hopper to remo!e coee oils
wiping and polishing the outside of the grinder
&ash and dry hopper to remo!e coee oils
EN9IRONMENTALL4 SUSTAINABLE CHOICES % USED COFFEE GROUNDS @sed coee grounds are a great addion to the compost pile Minimise the need for tae away cups by encouraging use of re%usable eep cups Also the use of en!ironmentally sustainable cups and lids ensures a cafe is more en!ironmentally friendly @se of -green’ espresso machine cleaning powder is another en!ironmentally friendly opon.
SAFET4 AS A BARISTA &hen in use, the steam wand is hot. 't will burn the sin if it comes into direct contact with your sin for too long. !lays move the steam and using a cloth or by using a rubber a(achment on it# not your bare hands.
A Safet! Data Sheet 0SDS1 is a document that pro!ides informaon on the properes of ha/ardous chemicals and how they aect health and safety in the worplace. :afety data sheets should always be consulted for cleaning agents and chemicals used in a caf(. :afety data sheets typically include1
composionDinformaon on ingredients
8rst aid measures
8re 8ghng measures
handling and storage informaon
toicological informaon
transport informaon
Excerpt from a safety data sheet for an espresso machine cleaner FIRST AID MEASURES If swallowed do NOT induce vomiting. Immediately wash out mouth with water. Seek Ingestion medical attention. If in eyes, hold eye lids apart and flush the eye continuously with running water. Continue Eye
flushing until advised to stop by the oisons Information Centre or a doctor, or for at least !" minutes.
Skin
If skin contact occurs, remove contaminated clothing and flush skin with running water.
Seek medical attention if irritation persists. Inhaled
Not normally a problem due to method of use and non volatile nature of product. #n eye wash fountain, and general washing facility should be available ad$acent to the
First aid facilities work area. Treat symptomatically. %or advice contact a oisons Information Centre. &hone #ustralia Advice to doctor !'! !()* New +ealand - )/ ))0
MAINTENANCE OF THE ESPRESSO MACHINES AND OTHER E:UIPMENT 2ater 3ltraon
@se of a water 8ltraon system can reduce the de!elopment of scale in espresso machines, protecng the e0uipment from breadown. &hen selecng a water 8lter for an espresso machine, three ey areas of 8lter performance should be taen into consideraon1 Sediment reducon - remo!al of algal spores as well as small parcles of dirt, sand and rust will protect the #ow path of the machine. 't will also pre!ent the boiler from accumulang a sediment NsludgeO which acts as a catalyst for scale de!elopment. hemical reducon - reducon of chemicals such as chlorine which will nega!ely aect the taste of espresso. 4otal hardne 04$1 reducon - reducon of Magnesium and Halcium salts in the water. &ithout a 8ltraon system, some of these salts can precipitate to form scale. This scale coats boiler surfaces elements, !al!es, solenoids, gicleurs and water #ow paths. :cale buildup can ad!ersely aect water temperature, pressure, steam performance, water #ow rate and taste. &hilst scale can be remo!ed by chemically NdescalingO the machine, minimising the accumulaon of scale with the use of appropriate 8ltraon will dramacally slow the rate of accumulaon. )escaling re0uires the use of acid and this acid will ulmately degrade the thin copper tubing used to lin machine components. The use of a 8ltraon system is preferable to roune descaling.
Iilter cartridges should be replaced e!ery 6 months for health and hygiene reasons. 'aintenance of the grinder
Always resol!e or report issues with the grinder. 'ssues might include1
@nder or o!er dosing coee amounts
&orn out blades
9lectrical outage
Crea or fault in grinder parts
revent espresso machine !reakdo"ns by
regularly cleaning
turning off machine overnight
using water filter in1line with water supply into the machine
monitoring the gauges
2auges should read 3 bars pressure during e4traction ! bar pressure during milk frothing
Iaults or maintenance issues which re0uire a machine technician should be reported to your super!isor :ome reasons a machine technician should be called include
;auges are not showing approimately bar of pressure for steam and F bars of pressure for water
There is no hot water
Qolumetric bu"ons are inconsistent
&orn out rubber seal where the group handle is placed into the machine and as a result water is leaing from around the seal
