ESPRESSO ITALIANO
Barista Manual
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Contents
ESPRESSO ITALIANO
3
The Kimbo Story
4
Barista Essentials
- Purge the Group Head
5
Barista Glossary
- Extraction
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Machine Layout
9
Grinder Layout
- Purge
11
Grinder Care
- Stretching
12
The Perfect Espresso
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- The Grind
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- Tamping/Blessing amping/B lessing
Steaming the Milk
- Spinning - Folding
- Cleaning the Handle - Dosage/Throw Dosage/T hrow 1
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Contents
ESPRESSO ITALIANO
3
The Kimbo Story
4
Barista Essentials
- Purge the Group Head
5
Barista Glossary
- Extraction
7
Machine Layout
9
Grinder Layout
- Purge
11
Grinder Care
- Stretching
12
The Perfect Espresso
13
- The Grind
14
15
16
- Tamping/Blessing amping/B lessing
Steaming the Milk
- Spinning - Folding
- Cleaning the Handle - Dosage/Throw Dosage/T hrow 1
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Contents 17
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- Cappuccino Milk
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- Long Latte (Latte Macchiato)
- Latte Milk
25
- Flat White
- Flat White Milk
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- Mocha
27
- Hot Chocolate
Drinks Menu
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- Espresso
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- Tea
20
- Espresso Macchiato
29
- Flavoured Coffees
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- Americano
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Cleaning Procedure
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- Cappuccino
31
Troubleshooting
23
- Latte
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The Kimbo Story
ESPRESSO ITALIANO
A TRADITION OF
PASSION AND QUALITY For more than 50 years, Kimbo has represented a true passion for coffee. A story that began with the Rubino brothers in a small family coffee shop in Naples, the world capital of espresso. Kimbo is one of Italy’s leading coffee brands, and now in the UK we are proud to uphold this great Neapolitan tradition.
AN EXPERIENCE FOR
ALL THE SENSES It all begins with the selection of the best varieties of coffee directly from the plantations. The masterful creations of exclusive blending and roasting are the secrets of a unique espresso, dedicated to the most discerning gourmets. A pleasure that touches all the senses; the thick golden crema, the balanced avour that caresses the palate into an extraordinary moment of pleasure to be enjoyed daily.
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Barista Essentials
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(Use codes to order from Kimbo)
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Cloth (KJAG9523) 2 ‘Splat’ Drop Edge Tamp Mat (KJAG18060) 3 Blind/Blanking Disc (KJAG0369) 4 Scales (KJAG0114) 5 Group Head Brush (KJAG8585) 6 Teon Frothing Jug (KJAG18070 - 0.6L or KJAG18071 - 1L) 7 Wooden Tamper (KJAG3811) 8 Shot Glasses (KJAG1124) 9 Chocolate Powder Shaker (KJAG3093) 10 Puly Caff Cleaning Powder (KJAGO131) 11 Paint Brush 12 Whisk
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Barista Glossary Acidity The pleasant tartness of a ne coffee.
ESPRESSO ITALIANO
Blend A combination of coffees from different countries or regions. Mixed together, they achieve a balanced avour prole no single coffee can offer alone.
Arabica The earliest cultivated species of coffee tree and the most widely grown, Arabica accounts for approximately 70% of the world’s coffee. Body Superior in quality to Robusta, it is more delicate Describes the heaviness, thickness or relative weight of coffee on the tongue. and is generally grown at higher altitudes.
Complexity Tasting term describing coffees whose taste sensations shift and layer pleasurably, and give the impression of depth and resonance.
Crema Aroma The fragrance produced by freshly brewed coffee.
Caffeine
The rich, golden layer that forms on the surface of an espresso.
An odourless, slightly bitter alkaloid responsible for the stimulating effect of coffee.
Cupping Balance
Cherry
A coffee where no single characteristic overwhelms others, but that display sufcient complexity to be interesting.
The fruit of the coffee plant. Each cherry usually contains two coffee seeds (beans) - if only one, it is called a peaberry.
A method by which professional tasters perform sensory evaluation of coffee. Hot water is poured over ground coffee and left to extract. The taster rst samples the aroma, then tastes the coffee by slurping it from a spoon.
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Fair Trade Coffee
Microfoam
Roast
Coffee purchased from farmers under fair trade arrangements, which set a minimum price and other regulations to empower farmers and their communities.
The preferred texture of nely steamed milk for espresso-based coffee drinks. Essential for pouring latte art. Achieved by incorporating a lesser quantity of air during the milk steaming process.
The process by which green coffee is heated in order to produce coffee beans ready for consumption. Caramelisation occurs as intense heat converts simple sugars, infusing the bean with avour and transforming its colour to a golden brown or darker.
Textured milk with tiny air bubbles, created when milk is heated and aerated, usually with hot steam from an espresso machine’s steam wand.
Puck
Robusta
Green Coffee / Green Beans
Immediately after an espresso extraction, the bed of spent coffee grounds forms compressed waste matter resembling a small hockey puck. Often the dryer the puck, the better.
Froth / Foam
Unroasted coffee. The dried seeds from the coffee cherry.
Latte Art The pattern or design created by pouring textured/emulsied milk on top of espresso. Only nely steamed milk is suitable.
Robusta produces about 30% of the world’s coffee. It grows at lower altitudes than arabica, and produces a full-bodied but bland coffee of inferior cup quality and higher caffeine content.
Pull The act of pouring an espresso. The term originates from the rst half of the 20th century Seasoning when manual machines were the norm, and Warming the internal pipes of the machine baristas pulled a lever to create an espresso. before usage.
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Machine Layout
ESPRESSO ITALIANO
(San Remo Zoe)
1 Tea
Buttons
7
Steam Wand Knobs
2
Single Dosing Buttons
8
Cup Warmer
3
Double Dosing Buttons
9
On/Off Button
4 Freeow Buttons
10 Group Handles / Portalters
5
Steam Wands
11 Group
6
Hot Water Tap
12 Pressure
Heads Gauge
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Grinder Layout
ESPRESSO ITALIANO
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1
5
7 3 2 4 3
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2
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On Demand San Remo
Ceado Automatic Timer
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Bean Hopper
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Bean Hopper
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Display Panel
2
On/Off Switch
3
Single Dose Button
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Dosing Chamber
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Manual Dose Button
4
Dosing Handle
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Double Dose Button
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Grind Adjusting Collar
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Dosing Chute
6 Activation
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Grind Adjusting Collar
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8
Group Handle Holder
Switch
Group Handle Holder
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Grinder Care
ESPRESSO ITALIANO
1 Bean
Hopper
The bean hopper should only be lled with
half a kilo of coffee at a time. This will ensure 1
freshness and minimise the risk of stale coffee. At the start of each day, empty the hopper, remove it from the grinder and 2
thoroughly clean with steam and blue roll. 2 Grind Adjusting
Collar
This can vary, but normally: For ner grind - turn anti-clockwise
For coarser grind - turn clockwise
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The Perfect Espresso The Denition of an Espresso is: A jet of hot water at 88°-93°C passes under a pressure of nine or more atmospheres through a seven gram (or more) cake-like layer of ground and tamped coffee. Extracted correctly, the result is a concentrate of not more than 25/30 ml in 23-29 seconds time. The espresso should have a thick creamy layer on top, called the crema. This crema should be a rich golden, hazelnut colour with streaks of darker oils called tigre.
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The Perfect Espresso
ESPRESSO ITALIANO
Step 1: The Grind
In order to extract the oils from the coffee beans they need to be ground. The perfect grind will have a texture between our and grit. If the grind is too coarse then the espresso will extract too quickly and be weak with no crema. If it is too ne then the espresso will take too long to extract and will be burnt and bitter.
too coarse
perfect grind
too ne
Step 2: Cleaning the Handle
Before grinding the fresh coffee, knock out the old coffee puck from the group handle. Then clean out any left over coffee grinds with a dry brush. This will ensure freshness.
Step 3: Dosage/Throw
Once you have your clean group handle, place it into the handle holder on your grinder. Depending on your grinder, press the required dosage button or pull the lever once (single) or twice (double). If you are using the single spouted handle then it’s a single shot. If using the double spouted then it’s a double. 13
Step 4&5: Tamping & Blessing
Tamping is the process of compacting the coffee granules to ensure maximum avour extraction. Place the group handle with coffee grind on top of the tamp mat, on the edge of the counter. Press down with the tamp, knock any loose grind back into the centre and press down again. Finally wipe away any loose grind from the handle edges (blessing).
Step 6: Purge the Group Head Before placing the group handle onto the machine, ush water through the group head with the continuous dose button. This will clean out any loose grind from up inside the group head, and bring the group head up to the right temperature for brewing coffee.
Step 7: Extraction Before extracting the espresso, warm the cups by half-lling them with hot water.Then lock the group handle into the group head, place the cup(s) under the spout(s) and press the corresponding button. If everything is perfect the espresso should extract like honey dripping from a spoon. 14
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Steaming the Milk
ESPRESSO ITALIANO
Whether you are making a cappuccino, latte or a fat white, there are four stages to steaming perfect milk...
Stage 1: Purge
With the cold milk in the frothing jug, purge to release some of the pressure that would have built up in the steam wand.
Stage 2: Stretching
Position the steam wand at an angle, you shouldn’t move the steam wand while steaming the milk. Slide the frothing jug up the wand till the end is completely submerged in milk. Switch on the steam wand and slowly lower the jug until the wand is just below the surface of the milk. You should hear a nice hissing sound. 15
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Stage 3: Spinning
Once you have added the desired amount of air to the milk, slide the jug back up the steam wand so the end is deep in the milk. The milk should begin to spin in the jug like a mini whirlpool. Once you have brought the milk up to temperature, switch off the steam wand and remove the jug. Always remember to wipe excess milk from the steam wand and to purge again at the end.
Stage 4: Folding When you have nished heating the milk, you will have some small bubbles on the surface of the milk. Tap the jug on the counter top to pop the bubbles, then spin the milk in the jug until the foam and hot milk move as one in the jug. The result is smooth and silky milk.
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Steaming the Milk
ESPRESSO ITALIANO
Cappuccino Milk Cappuccino milk is thick and foamy.To get the desired level of foam you need to stretch the milk for around 10-15 seconds (or until it doubles in volume) and then begin spinning. A cappuccino should have at least 1.5cm of foam.
Latte Milk Latte milk is not as thick as the cappuccino milk, as you do not add as much air. When steaming the milk you only need to stretch for around 5-6 seconds, then begin spinning. A latte should have no more than 1cm of foam.
Flat White Milk Flat white milk should have a thin layer of foam, hence the name at! To steam at white milk, stretch for 2-3 seconds and spin with the steam wand set deep in the milk. A at white should have less than 0.5cm of foam. 17
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Drinks Menu
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ESPRESSO (single/double) ESPRESSO ITALIANO
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Cup 2oz or 5oz Cup 4oz or 8oz Take Away Cup
Ingredients Single Shot Kimbo Espresso Double Shot Kimbo Espresso
Preparation 1
Heat the cups
2
Prepare the espresso (single or double)
3
Extract espresso (25-30ml for between 23-29 seconds) 19
ESPRESSO MACCHIATO (single/double) 1
2
Cup 2oz or 5oz Cup 4oz or 8oz Take Away Cup
3
Ingredients Single or Double Shot Kimbo Espresso Cappuccino Milk
Preparation 1
Extract espresso as normal
2
Steam a small jug of cappuccino milk
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Scoop a small amount of foam onto the espresso 20
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AMERICANO ESPRESSO ITALIANO
Cup
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10oz Cup or 10oz Mug 12oz or 16oz Take Away Cup
Ingredients Hot Water Double Shot Kimbo Espresso 3 Shots Kimbo Espresso (16oz take away only)
3
Preparation 1
Fill the cup 2/3 with hot water
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Prepare the double shot of espresso
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Extract espresso into the cup of water (for
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takeaway, extract espresso into two shot glasses and add to cup) 4
Serve with a jug of hot or cold milk, unless otherwise specied. 21
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CAPPUCCINO (single/double) Cup
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5oz or 10oz Cup 12oz or 16oz Take Away
Ingredients Single or Double Shot Kimbo Espresso 3 Shots Kimbo Espresso (16oz take away only) Cappuccino Milk
Preparation 1
Preheat the cup and clean the cup holder or drip tray
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Extract the single (5oz cup) or double (10oz cup) shot of espresso into the cup
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Steam the milk for cappuccino
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Pour into the centre of the cup
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If desired, dust with chocolate powder to nish
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LATTE ESPRESSO ITALIANO
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Cup 10oz Cup 12oz or 16oz Take Away Cup
Ingredients Single Shot Kimbo Espresso Double Shot Kimbo Espresso (16oz take away only) Latte Milk
Preparation 1
Preheat the cup and clean the drip tray
2
Extract espresso into the cup
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Steam the milk for latte
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Pour from around 5cm above the cup into the centre 23
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LONG LATTE (LATTE MACCHIATO)
Cup Long Latte Glass 1
2
Ingredients Double Shot Kimbo Espresso Latte Milk
Preparation 1
Extract espresso into two shot glasses or a jug
2
Steam the milk for latte and pour into the glass
3
Using a teaspoon, pour the espresso gently
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under the foam
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FLAT WHITE ESPRESSO ITALIANO
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Cup 5.5oz Cup 8oz Take Away Cup
Ingredients Double Shot Kimbo Espresso Flat White Milk
Preparation 1
Preheat the cup and clean the drip tray
2
Extract espresso into the cup
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Steam the milk for a at white
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Pour from around 5cm above the cup into the centre so that there’s no foam (hence the name at) 25
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MOCHA Cup
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10oz Cup or 10oz Mug 12oz or 16oz Take Away Cup
Ingredients Double Shot Kimbo Espresso 3 Shots Kimbo Espresso (16oz take away only) 1 Full Scoop (25g) Ciabacci Chocolate Powder Latte Milk
Preparation 1
Preheat the cup and clean the drip tray
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Put a scoop of chocolate powder in a cup and extract double espresso onto it
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Whisk the chocolate paste and espresso until smooth
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Steam the milk for latte
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Pour the milk into the mocha mix and dust with
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hot chocolate powder 26
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HOT CHOCOLATE ESPRESSO ITALIANO
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Cup 10oz Cup or 10oz Mug 12oz or 16oz Take Away Cup
Ingredients 1 Full Scoop (25g) Ciabacci Chocolate Powder 1 Shot Hot Water (25ml) Latte Milk
Preparation 1
Preheat the cup and clean the drip tray
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Whisk a scoop of chocolate powder and a shot
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of hot water to a smooth, shiny paste 3
Steam the milk for latte
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Pour milk into the cup
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Dust with chocolate powder 27
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RIDGWAYS TEA 1
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Cup 10oz Cup or 10oz Mug 12oz or 16oz Take Away Cup
Ingredients 1 Ridgways Tea Bag Hot Water Milk if desired (on the side)
Preparation 1
Place the tea bag into the cup (if take away, clip
3&4
3&4
the label under the lip of the cup) 2
Add hot water
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Let it brew for 3 minutes
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Serve with a jug of cold milk and a saucer to place the used tea bag on
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FLAVOURED COFFEES ESPRESSO ITALIANO
Cup 10oz to 16oz Cup - use 2 Shots of Syrup 2oz to 8oz Cup - use 1 Shot of Syrup
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Ingredients 1 or 2 Shots of Monte Bello Coffee Syrup Ingredients for Specied Coffee Drink
Preparation 1
Put 1 or 2 shots (depending on size) of avoured
syrup in the cup 2
Extract espresso onto the syrup & make requested coffee drink as usual 29
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Cleaning Procedure It is vital to keep your machine clean to ensure your coffee tastes consistently brilliant! During busy periods your machine will get dirtier than usual - for example morning and lunch time rush. To maintain freshness and ensure the quality of the espresso, clean the group heads following stages 1 to 7 but without adding the cleaning powder (stage 3) 1
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4
Remove group handle, discard leftover bits and run the group. Use a group head brush to get rid of loose grinds
Replace the normal lter with ‘blind’ lter/blanking disc (no holes)
Place less than half a teaspoon (3g) of Puly Caff onto ‘blind’ lter
With group handle attached to the group head, backush machine by running the group ve times in 15 second start/stop intervals
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Keep backushing until the water runs clear
Remove the group head and run the group to thouroughly rinse clean
Remove the ‘blind’ lter and replace the normal lter
Pull and discard two test shots before next usage to season the machine
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Troubleshooting
ESPRESSO ITALIANO
Throughout the day, the temperature & humidity in your shop will change. These small changes will have an effect on the grind and therefore on how your espresso extracts. A perfect espresso extraction is 25ml of liquid in 25 seconds, however any time between 23-29 seconds is acceptable. If the extraction takes less than 20 seconds the espresso will be weak with no crema.
If it takes longer than 30 seconds, the espresso will be bitter and burnt, and the crema will have yellow patches of over-extracted coffee.
less than 20 secs
perfect 25 secs
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If the grind is too coarse, then the water will pass through the espresso too quickly and will not absorb all of the oils and avour from the beans. The resulting espresso will have no crema and be weak in avour. To adjust the grind turn the grinder wheel anti-clockwise to make the grind ner, one notch at a time. If the grind is too ne then water will not pass through and will drip slowly from the group head. Because of the longer time it takes to extract the espresso, the grind will be in contact with the hot group head for too long, resulting in a burnt espresso with a bitter aftertaste. To adjust the grind, turn the grinder wheel clockwise to make the grind coarser.
We hope you have found this manual helpful. If you do have any further questions or comments, please don’t hesitate to get in touch. Contact details can be found overleaf...
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