COFFEE AND TEA
T R A I N I N G M A N UA L
Copyright © 2001-2006 by Intelligentsia® Coffee & Tea, Inc. No part of this document may
be reproduced or distributed in any form, by any means, or stored in a database or retrieval
system, without the prior written permission of Intelligentsia Coffee & Tea, Inc.
Welcome to
Intelligentsia Coffee
Intelligentsia® Coffee Roasters was founded in October of 1995 on a simple premise:
Buy and roast the finest coffees available anywhere, and deliver them to our customers
quickly in order to guarantee the ultimate in freshness and cup quality. Although this
might sound simple, very few roasters nationwide take the time and care or have the
knowledge or relationships to make this a reality.
We travel extensively to origin to meet many of the growers from whom we purchase
our coffees. We sample roast and cup hundreds of coffees before selecting the best
from each origin. As a result of our efforts and a fanatical attention to detail, we
have been awarded “Best of Chicago” since 1997 and received both popular and critical
acclaim. Our coffees are offered in some of the world’s finest restaurants as well as in
discriminating upscale markets, coffeehouses and cafés. Our unwavering focus on
quality has permitted us to become an industry leader in Chicago and beyond.
Our commitment to quality extends to the training and education of our customers. We
are focused on giving our customers the tools to both understand our award winning
coffees as well as how to prepare the coffees to taste their very best. From seminars on
roasting and specific origins, to espresso drink training and drip brewing instructions,
Intelligentsia provides everything necessary to ensure the very best in coffee. We
are always ready and willing to answer any questions that our customers may have
regarding our coffee.
Coffee Basics
What is coffee?
Coffea Arabica is a tree that produces cherries as its fruit. The seeds of the cherries are
“raw” green coffee beans. The cherries of the coffee tree are predominantly picked by
hand since one tree, even one branch, contains cherries that ripen at different times.
Processing of the cherries after they are picked can differ from region to region, but the
beans are in the same “raw” green state when they are exported from any region.
Where does coffee grow?
Coffee grows in mountainous, equatorial regions, between the Tropic of Cancer and the
Tropic of Capricorn. Specialty coffee is generally grown at higher altitudes, somewhere
between 2,500-6,500 feet. The following are the three main coffee growing regions: The
Pacific, Africa/Arabia and the Americas (Mexico, Central America and South America),
although some coffee is grown in other areas, such as India or Viet Nam.
THE PACIFIC: Coffees from the Pacific region are typically very full in body and have low
acidity. Some flavor characteristics include subtle herbal or nutty notes. Pacific coffees
are sometimes described as earthy, woody, syrupy, or smoky.
Key Phrases: full body, low acidity
AFRICA/ARABIA: Coffees from Africa and Arabia are generally medium to full-bodied and are
well known for their moderate to high acidity. Coffees from this region may have flavor
characteristics such as berry, citrus, poppy seed, red wine, or lemongrass. Some of the
coffees from this region are described as sweet, winy, floral, or fruity.
Key Phrases: medium to full-body, moderate to high acidity
THE AMERICAS: Coffees from the Americas tend to be very well balanced in the cup. They
are typically medium to full-bodied, and have a pleasing, balanced acidity. Coffees from
this region also have a very clean taste, which reflects the way the coffees are processed.
Some flavor characteristics of coffees from the Americas can include milk chocolate, dark
chocolate, maple, spice, peach, and apricot. Some of the coffees from this region can be
described as sweet, nutty, bright, spicy, or creamy.
Key Phrases: medium to full-bodied, balanced acidity
Roasting
Roasting takes the “raw” green beans and transforms them into the state in which they
can be ground, brewed, and enjoyed. Every roast is tailored to the individual needs of
the coffee that is being roasted, as each coffee is treasured for its own specific traits and
qualities.
Single Origins & Blends
Single Origin coffees are coffees from one specific region, such as Ethiopia Harrar or
Nicaragua. Blends are the combination of two or more single origin coffees. Coffees are
blended after each of the single origin coffees has been roasted.
MAKING GREAT
E S P R E S S O D R I N KS
At Intelligentsia®, we put tremendous effort into ensuring that every step in our process
from cupping to buying to roasting, is carried out with patience and excellence. Because
we care this deeply, our focus is also on education for you, our customer. After all, if the
coffee is not brewed and served with the same care, all of our earlier efforts are lost.
The three crucial factors when making great espresso drinks are Extracting Excellent
Shots of Espresso, Steaming a Great Pitcher of Milk, and maintaining extremely clean
equipment. After learning the first two, you will know how to prepare espresso drinks.
The third will ensure that your drinks will always taste excellent. All are equally critical
to the preparation of excellent coffee
Steaming milk, when combined with espresso, enhances the flavor and mouth-feel of
espresso and espresso drinks. Steaming milk properly will result in sweet tasting milk
that has a velvet-like texture. The sweetness is achieved from heat stretching the proteins
and the fats of your milk combined with the introduction of air. The ingredients (milk,
coffee, and added flavors) will always be prepared the same for every drink; it is how
you combine the ingredients that make a latte a latte, a cappuccino a cappuccino, and a
mocha a mocha.
The following is a step-by-step guideline to making espresso drinks the Intelligentsia®
way…with passion and attention to detail.
When extracting Excellent Shots of Black Cat Espresso, there are three important
indicators to evaluate and study: volume, color, and extraction time. When the volume
for a double shot is just under 2 ounces, the color of the espresso is a rich reddish brown,
and shots pull in 20-25 seconds, you are well on your way to Extracting Excellent Shots
of Espresso.
Empty portafilter of extracted
espresso puck.
1.
Wipe the portafilter basket out with a clean, dry
towel. This will help ensure an even extraction.
2.
Always grind to order. Grind and dispense coffee
into portafilter until the portafilter is overflowing.
Familiarize yourself with the proper amount of
coffee in the portafilter. This is more efficient
than relying on a set number of pulls from a
dispenser or a timer.
3.
Use lid of dosing chamber, or other tool with a
straight edge, to level off the top of the grounds,
so they are even with the top of the portafilter.
4.
Place portafilter on packing mat and hold level.
5.
Vertically align tamp, wrist, and elbow. Keeping
the portafilter steady on the counter, tamp with
30 pounds of pressure.
6.
Knock the side of the portafilter with handle
of tamp so loose grounds jump to the center.
Tamp again with 30 pounds of pressure. Twist
tamp two times around to polish and smooth the
surface of the coffee.
7.
Wipe off excess grounds from sides and rim of
portafilter. Remember, any grounds on the sides
of the portafilter may end up in your shots of
espresso - this is not acceptable.
8.
Run water through the grouphead for 2 seconds.
This heats up the grouphead and cleans old
grounds off the screen.
ESPRESSO
Extracting Excellent Shots
of Espresso
ESPRESSO
9.
Insert portafilter into grouphead, tighten and extract right away. If you wait, the
espresso begins to bake in the portafilter and you will have difficulty extracting
a good shot.
10.
Place clean shot glass(es) underneath portafilter spout(s), and immediately push
“Start” button.
11.
Watch your shots grow! Every shot of espresso should take between 20 and 25
seconds. Ideally they should take about 22 seconds. When you are finished, the
shots should fill the shot glasses.
12.
If necessary, push “Stop” button when liquid reaches top of shot glasses.
13.
Immediately transfer shots to drink cup. Espresso shots are only good for 10-15
seconds.
The Grind:
Usually if shots are extracting outside of the range of acceptability, which is 20-25
seconds, it is because the grind needs to be adjusted. You should expect to have to
adjust the grind periodically, as coffee is sensitive to environmental changes, such as
fluctuations in humidity or temperature. If you check the grind every hour and set it
to extract in 22 seconds, you are less likely to have to adjust the grind when a customer
is waiting.
Shots are pulling too fast: (less than 20
seconds for 1.75 oz. volume)
1. Grind is too coarse and needs to be adjusted
to a finer grind
2. Not using enough coffee
3. Not tamping hard enough, or are “air
tamping” (not holding portafilter steady on
counter)
4. Portafilter was not left in grouphead and lost heat
5. Espresso has sit too long in portafilter and has begun to bake
6. Coffee is no longer fresh (3-7 days out of the roaster is ideal)
Shots are pulling too slowly: (more than
25 seconds for 1.75 oz. volume)
1. Grind is too fine and needs to be adjusted to
a coarser grind
2. Using too much coffee
3. Tamping too hard
4. Coffee is too young (3-7 days out of the
roaster is ideal)
ESPRESSO
Troubleshooting Tips For
Achieving and Maintaining
Excellent Shots of Espresso
drinks
Espresso Based Drinks
The following drinks are usually made with a single or double shot of espresso and
served in a small cup (6 oz or smaller).
Espresso
An espresso is finely ground coffee extracted under pressure with an espresso machine.
A finished single shot of espresso should be ¾-1 oz.
1. Rinse the portafilter with water from the nozzle on the espresso machine every
20 minutes. It is important that the water is from the espresso machine because
water from the tap isn’t hot enough. Using water from the group head to clean
the portafilters can lower the boiler temperature, which affects the flavor of the
espresso.
2. Several times a day pop out the filter baskets. Scrub the bottom of the filter
baskets and inside of the portafilter with water and a nylon scrub brush or small
Scotchbrite pad.
3. Before putting the clean portafilter back into the grouphead, backflush with a
blind filter (filter with no holes).
Espresso Macchiato
An espresso macchiato is espresso topped with foam. It probably will not fill the cup
when you are finished.
1. Place appropriate cup near your work area.
2. Steam a Great Pitcher of Cappuccino Style Milk (see instructions).
3. Pull appropriate number of Excellent Shots of Espresso (see instructions) directly
into demitasse or small paper cup.
4. Using a clean latte spoon, gently fold steamed milk into foam to create the texture
of melted ice cream. Scoop about two spoonfuls of foamy milk on top of espressouse fewer or more spoonfuls per customer request.
Cortado
A cortado is equal parts espresso and steamed milk and can be served in a glass as small
as 6 oz.
1. Place appropriate cup near your work area.
2. Steam a Great Pitcher of Latte Style Milk (see instructions).
3. Pull appropriate number of Excellent Shots of Espresso (see instructions) and
pour into drink cup.
Traditional Cappuccino
The Traditional Cappuccino is a smaller drink that more closely resembles a cappuccino
one might find in Europe. The proportions of the Traditional Cappuccino are 1/3 espresso,
1/3 steamed milk, and 1/3 foam, and it is the original espresso drink that the American
style Cappuccino is based on.
1. Place 6 ounce cup on the counter near your work area.
2. Steam a Great Pitcher of Cappuccino Style Milk (see instructions). Set aside.
3. Pull appropriate number of Excellent Shots of Espresso (see instructions) directly
into the cup.
4. Using a clean latte spoon, gently fold steamed milk into foam to create the texture
of melted ice cream.
5. Tilt pitcher over drink cup, then spoon, jiggle, and pour creamy mixture over
espresso shots to fill the drink cup.
Con Panna
A con panna is espresso topped with whipped cream.
1. Place appropriate cup near your work area.
2. Pull appropriate number of Excellent Shots of Espresso directly into demitasse,
or paper cup.
3. Put a nice dome of whipped cream on top of
Note: There should not be more whipped cream than espresso.
the
shot(s).
Americano
An Americano is espresso with hot water. Many people who drink Americanos like to
add cream and/or sugar so it’s reasonable to leave room at the top of the finished drink.
1. Fill cup about 1½ inches from the top with hot water from the espresso machine
or the hot water spigot on the brewer. Tap water is not hot enough.
2. Place cup on the counter near your work area.
3. Pull appropriate number of Excellent Shots of Espresso (see instructions).
Remember that Americanos usually have one more shot of espresso than the same
size latte or cappuccino.
4. Pour shots into drink cup.
drinks
4. Using the same shot glasses you used to pull your excellent shots, measure out an
equal amount of steamed milk (equal to the shot of espresso) and pour into drink
cup.
milk steaming
Steaming Great Milk
There are two main styles of milk steaming. At Intelligentsia we call them the “Latte
Style” and “Cappuccino Style.” In steaming “Latte Style” or “Cappuccino Style,” milk
we are aiming to create the texture of the finished drink in the in the pitcher, i.e.
smooth creamy milk with a small amount of foam or
“Latte Style” and smooth creamy milk with a lot of foam
for “Cappuccino Style.” Steps 1-7 and 9-11 are the same
for both styles of milk steaming; step 8 differentiates
“Latte Style” from “Cappuccino Style.”
1. Begin with a clean empty pitcher.
2. Add milk to a level of about half the pitcher. Clip
thermometer to side of pitcher so at least an inch
of the thermometer is immersed.
3. Turn on the steam wand to flush out any milk/
water that has collected in the steam wand. This
is called “bleeding” the steam wand.
4. Hold the handle of the pitcher in whichever hand
is comfortable. Insert steam wand at a comfortable
angle and immerse the tip of the wand in the
milk.
5. Turn steam wand half way on. (Steam pressure
varies by machine, so experiment with how much
you need to turn on your steam wand to get the
best result.)
6. Immediately lower the pitcher so that the tip of
the steam wand is at the surface of the milk. Milk
should begin swirling in a whirlpool. At this
point you will hear a gentle crackling noise; this
is the steam wand introducing air into the milk,
creating foam. As foam is created, the volume of
the milk increases. To continue to create foam,
keep slowly lowering the pitcher toward the floor,
keeping the steam wand tip at the surface of the
milk. As you slowly lower the pitcher, hold and
steady the bottom half of the pitcher with your
free hand.
7. Different Espresso drinks require different
amounts of foam. To create less foam (Latte
style), submerge the tip at about 75°. To create
more foam (Cappuccino style), submerge the tip at
milk steaming
100°. No matter when you submerge the tip, keep
it completely submerged until the thermometer
reads 135-140°. Acceptable temperature range for
the finished pitcher of steamed milk is 140-150°.
Remember that the temperature reading on the
thermometer will rise approximately 5-10° after
you have turned the steam wand off.
8. After removing milk pitcher from steam wand,
immediately wipe off steam wand with the
designated bar towel and “bleed” the steam wand.
It is crucial to bleed the steam arm after steaming
every pitcher of milk to prevent clogging and
damage to the espresso machine.
9. If you have surface bubbles lightly tap the pitcher
on the counter a couple times to eliminate all
surface air bubbles.
10.The finished steamed milk should have a smooth
shiny surface, be sweet, and have a velvety
texture.
Quick Milk Steaming Guide
Steamed Milk Style
Latté
Cappuccino
Temperature to Submerge
Steam Wand Tip
Temperature to Turn Drinks That Use Each Style
Off Steam Wand
75º
135º-140º
Latté, Mocha, Cortado, Café
au Lait, Hot Chocolate
100º
135º-140º
Cappuccino, Espresso
Macchiato, Iced Drinks
milk steaming
Notes on Milk Steaming
Not all milk pitchers are created equal! Use a bell-shaped pitcher to create multiple
drinks at once or to create good textured foam for a Cappuccino. Use a straight-sided
pitcher with a spout when steamed milk with little foam is required for one drink at a
time. See pictures below:
Bell-shaped pitcher for creating
multiple drinks or lots of foam.
Straight-sided pitcher with spout
for creating one drink at a time
that does not require a lot of foam.
• It is usually beneficial to have milk pitchers of various sizes in both styles to
minimize waste.
• Never, ever, ever re-steam milk! The steaming process stretches and changes
the milk. Adding even a small amount of already-steamed milk to fresh, cold
milk will cause the end result to taste very sour and stale.
• Milk scalds at approximately 160°. Do not serve milk that is hotter than 155°.
• Steam milk before or during the espresso extraction. Steamed milk will keep for
a few minutes- espresso shots only last for a few seconds.
Cup Size and Recommended Number of Espresso Shots:
Latte/Latte Macchiato
American Style Cappuccino
Mocha
Americano*
Medium (12 oz.)
2 shots
2 shots
2 shots
3 shots
Large (16 oz.)
2 shots
2 shots
2 shots
3 shots
X-Large (20 oz.)
3 shots
3 shots
3 shots
4 shots
*Please note the different number of espresso shots in an Americano
Latte
A latte is espresso and steamed milk topped with a small amount of foam. A finished
latte should fill the cup.
1. Place appropriate cup on the counter near your work area. If necessary, add
flavored syrup to bottom of the cup.
2. Steam a Great Pitcher of Latte Style Milk (see instructions). And set aside.
3. Pull appropriate number of Excellent Shots of Espresso (see instructions). Place
shot(s) into cup. If necessary, stir espresso and flavored syrup.
4. Swirl milk pitcher to keep the milk looking smooth and creamy before pouring.
5. Steadily pour steamed milk into cup in order to ‘lift’ the crema to the top of the
drink.
Latte Macchiato
A latte macchiato is steamed milk topped with foam and marked with espresso. It has
the same content as a latte, but the espresso is added last instead of first. A finished
latte macchiato should fill the cup.
1. Place appropriate cup on the counter near your work area. If necessary, add
flavored syrup to bottom of the cup.
2. Steam a Great Pitcher of Latte Style Milk (see instructions).
3. Pour the steamed milk into the cup first.
4. Pull appropriate number of Excellent Shots of Espresso (see instructions) and
pour onto the top of the steamed milk and foam.
American Style Cappuccino
A cappuccino is espresso combined with a creamy mix of steamed milk and foam. It
should weigh less than a latte. A finished cappuccino should fill the cup. A well-poured
cappuccino should bring the espresso up into the creamy mix of milk and foam, creating
DRINKS
Milk Based Drinks
from the Espresso Bar
DRINKS
foam that appears to be streaked with espresso.
1. Place appropriate cup on the counter near your work area.
2. Steam a Great Pitcher of Cappuccino Style Milk (see instructions). Set aside.
3. Pull appropriate number of Excellent Shots of Espresso (see instructions). Pour
shot(s) into cup.
4. Using a clean latte spoon, gently fold steamed milk into foam to create the texture
of melted ice cream.
5. Tilt
pitcher
over
drink
cup,
then
spoon,
jiggle,
and
pour
creamy
mixture
over
espresso
shots
to
fill
the
drink
cup.
Note: Cappuccinos are the most difficult drinks to make. It takes time and
practice to learn the correct techniques, but it’s worth the effort.
Mocha
A Mocha is a chocolate latte. A finished mocha should fill the cup.
1. Place appropriate cup on the counter near your work area.
2. Add appropriate amount of chocolate syrup to bottom of cup.
3. Steam a Great Pitcher of Latte Style Milk (see instructions). Set aside.
4. Pull appropriate number of Excellent Shots of Espresso (see instructions). Pour
shot(s) into cup.
5. Stir espresso and chocolate syrup together in the bottom of the cup. This is
so the chocolate is melted into the espresso (this is the actual mocha part) and
combines with the milk evenly.
6. Pour the steamed milk into the cup.
7. If the customer would like whipped cream on top, stop the steamed milk about ½
inch from the top of the cup. Add whipped cream. Leave enough room to put a
lid on so that the whipped cream doesn’t get squished.
8. If the customer would not like whipped cream on top, stop the steamed milk
about ½ inch from the top of the cup and let a little foam fill the rest of the cup.
9. Top with chocolate syrup.
Café Au Lait
A Café Au Lait is drip coffee combined with steamed milk and topped with foam. It
should fill the entire drink cup.
1. Fill appropriate cup about 2/3 full with drip coffee and place near your work
area.
2. Steam a Great Pitcher of Latte Style Milk (see instructions)
3. Pour milk onto the coffee until it fills the cup.
A Hot Cocoa is chocolate syrup mixed with steamed milk and topped with foam.
1. Place appropriate cup on the counter near your work area.
2. Add appropriate amount of chocolate syrup to bottom of cup.
3. Steam a Great Pitcher of Latte Style Milk (see instructions).
4. Fill the cup approximately half full with steamed milk.
5. Using a spoon or small whisk mix the steamed milk and chocolate syrup together,
then continue to fill the cup with steamed milk.
6. If the customer would like whipped cream on top, stop the steamed milk about ½
inch from the top of the cup. Add whipped cream. Leave enough room to put a
lid on so that the whipped cream doesn’t get squished.
7. If the customer would not like whipped cream on top, stop the steamed milk
about ½ inch from the top of the cup and let a little foam fill the rest of the cup.
8. Top with chocolate syrup.
DRINKS
Hot Cocoa
DRINKS
Iced Drinks
Iced drinks are a great way to enjoy coffee in the summer, and require the same level
of care as traditional hot drinks. For iced drinks use cold milk and a small amount of
foam. Always prepare the cup before pulling your shots. Shots are only good for 10-15
seconds so you never want them to sit for longer than that. Follow the steps outlined in
“Extracting Excellent Shots of Espresso.”
16 oz. Drink
20 oz. Drink
Iced Latte, Iced Cappuccino, or Iced Mocha
2 shots
4 shots
Iced Americano*
3 shots
5 shots
*Please note the different number of espresso shots in an Iced Americano
Iced Latte
1. Fill appropriate cup to the top with ice and set next to your work area.
2. Steam a (small) Great Pitcher of Latte Style Milk (see instructions).
3. Using a clean latte spoon, scoop 1 to 2 spoonfuls of foam into cup.
4. Extract the appropriate number of Excellent Shots of Espresso. If you are adding
syrup, pull the shots into a glass or ceramic cup that contains the syrup. If
applicable, stir the shots and syrup together.
5. Pour shots, or shots/syrup combination, and cold milk at the same time to fill the
cup. The finished product should be combined throughout the drink. If necessary,
stir.
Iced Cappuccino
1. Fill appropriate cup to the top with ice and set next to your work area.
2. Steam a (small) Great Pitcher of Cappuccino Style Milk (see instructions).
3. Using a clean latte spoon, scoop 3 to 4 spoonfuls of foam into cup.
4. Extract the appropriate number of Excellent Shots of Espresso. If you are adding
syrup, pull the shots into a cup that contains the syrup.
5. Pour shots and cold milk at the same time to fill the cup. The finished product
should be combined throughout the drink. If necessary, stir.
Iced Mocha
1. Fill appropriate cup to the top with ice and set next to your work area.
2. In a small ceramic or glass mug, add the appropriate amount of chocolate syrup.
3. Steam a (small) Great Pitcher of Latte Style Milk (see instructions).
5. Extract the appropriate number of Excellent Shots of Espresso into the cup ceramic
or glass mug that contains the chocolate syrup. Stir espresso and chocolate
together until they are melted together. This is the actual “mocha” part.
6. Pour mocha mixture and cold milk at the same time to fill the cup. The finished
product should be combined throughout the drink. If necessary, stir.
Iced Americano
1. Fill appropriate cup with ice and place near your work area.
2. Fill 1/3 of the cup with cold water.
3. Extract the appropriate number of Excellent Shots of Espresso (see instructions).
4. Pour the shots into the mixture of ice and water and stir. Add additional ice/water
as necessary, leaving a little room at the top. Americanos typically have 1 extra
shot per size than the iced drinks made with milk (iced latte, iced mocha).
Iced Espresso
1. Fill a small cup with ice and place near your work area.
2. Extract appropriate number of Excellent Shots of Espresso (see instructions) and
immediately pour over ice.
3. Add more ice as necessary.
DRINKS
4. Using a clean latte spoon, scoop 1 to 2 spoonfuls of foam into cup.
CLEANING
La Spaziale Espresso
Machine Maintenance
Cleaning During the Day
1. Rinse the portafilter with water from the nozzle on the espresso machine every
20 minutes. It is important that the water is from the espresso machine because
water from the tap isn’t hot enough. Using water from the group head to clean
the portafilters can lower the boiler temperature, which affects the flavor of the
espresso.
2. Several times a day pop out the filter baskets. Scrub the bottom of the filter
baskets and inside of the portafilter with water and a nylon scrub brush or small
Scotchbrite pad.
3. Before putting the clean portafilter back into the grouphead, backflush with a
blind filter (filter with no holes).
Backflushing Procedure:
1. Place portafilter with blind filter in grouphead.
2. Press the continuous feed button and let machine run for 10 seconds.
3. Turn off machine, and dump contents of blind filter.
4. Repeat this process until water in blind filter is clear.
NOTE: When cleaning the filter baskets and portafilter, leave one in the machine at all times.
after putting the clean portafilters back into the machine, allow the portafilters to heat
back up for at least five minutes before using.
Nightly Closing and Cleaning
Portafilters
1. Dissolve about 1 Tablespoon of Cafiza or other espresso machine cleaner in a
bucket of hot water.
2. Pop the filter baskets out of the portafilters. Soak metal portion of portafilters
and filter baskets in the dissolved espresso cleaner for 10-15 minutes. Scrub
with a nylon brush or small Scotchbrite pad and rinse.
Steam Wands
1. Remove the steam tips and soak in hot water
2. Soak the steam wands in hot water and then wipe down thoroughly. Leave
no milk residue. Note: When soaking the steam wand, do not leave the wand
3. Use a pipe cleaner or brush to clean inside of the steam wands.
Groupheads
1. Inside the group head, remove the screens (2 per grouphead) and dispersion
plate by removing the screw with the T shaped screwdriver. Soak screens and
dispersion plate in dissolved espresso cleaner. Scrub with a nylon brush or
small Scotchbrite pad and rinse. Note: Do not lose the screws, as you will not
be able to reassemble the machine without them. Also, when re-assembling
the grouphead, stack the smaller screen on the outside of the large screen, and
the larger screen on the outside of the smaller end of the dispersion plate. The
dispersion plate fits into the grouphead, and all three pieces are held in place
with one of the screws.
2. Clean inside each grouphead and gasket with angled nylon grouphead brush.
3. Using the large metal grouphead brush, clean coffee oil and residue from inside
the group head.
4. Wipe inside of grouphead with paper or cloth towel.
General Closing and Cleaning
1. Wash metal grates and wipe down machine. Be sure to get all milk splatters.
2. Pour hot water in the drain to keep tubes clean.
3. Keep the portafilters in the group heads at night.
4. Have three bar towels at the espresso machine. One should be damp and is for
wiping the steam arm only. Another towel is for wiping the portafilter between
shots, this one should stay dry. The third is to wipe down the espresso machine,
as it gets messy throughout the day. Be sure to keep them separate.
5. If the steam arm is ever clogged use a paper clip to clear the holes.
CLEANING
soaking for more than 10 minutes at a time. Doing so can lead to larger
problems with the boiler in the espresso machine.
CLEANING
Espresso Grinder
Maintenance
Opening Daily
1. Confirm that the dosing chamber is empty of all grounds. If it is not, empty it.
2. Grind enough coffee to pull a shot of espresso in each group head. Pull the shot
and adjust the grind if necessary.
Closing Daily
1. Empty the dosing chamber(s) of all ground coffee. A shop-vac works well, or
just do it manually.
2. Use a grinder brush to rid the chamber of any leftover grounds. Wipe down the
outside of the grinder, even the backside, the hopper, and the lids.
Weekly Maintenance
Wipe out the inside of the bean hopper and dosing chamber with a dry paper or
cloth towel to remove accumulated coffee oils.
Do not use soap or espresso cleanser.
A Note about Intelligentsia Coffee:
Due to the freshness of our coffee, there exist harmless natural gasses in the beans as
a byproduct of roasting. Consequently, our roasted coffee needs to be given time to degas. Grinding coffee beans releases these gases very quickly. Therefore, fresh coffee
needs at least a three-hour resting period after grinding, before you can brew. If it does
not sufficiently de-gas, the coffee grounds will spill over the edges of the brew basket
during extraction, creating not only an unusable airpot of coffee, but a huge mess. The
best way to ensure the coffee is sufficiently de-gassed is to grind coffee for multiple
filters at once; for instance, grinding filters every night for the following day. As with
any perishable product, make sure the filter stock is properly rotated so no aged filters
sit at the bottom of the container while more recently ground filters are being used.
Coffee will keep at its peak for fourteen days after the roast date.
Brewing Instructions:
1. To heat the shuttle before brewing the first batch of coffee, place the shuttle
under the empty brew basket, press the full batch button, and allow one cycle
of hot water fill the air pot. Remember to empty the shuttle before brewing the
first batch of coffee.
2. To brew, weigh out 9.6 ounces of coffee ground for a Full Batch, or 6.1 ounces of
coffee ground for a Half Batch on a digital scale. Note: Half and Full batches
of coffee have different grind settings.
3. Place ground coffee into a 15 x 5 filter (this is the size that was included with
your machine).
4. Place filter into stainless steel brew basket. Make sure filter sides are flush
against the side of the brew basket. Also make sure your ground coffee is level
so your extraction is even.
5. Press the Full Batch or Half Batch button until the Stop sign appears to brew one
cycle. The entire Full Batch cycle takes approximately 7-10 minutes. The entire
Half Batch cycle takes approximately 4-6 minutes.
6. Flip the handle on top of the shuttle up and screw down the red piece so the
shuttle is completely shut. Use the spout at the bottom to pour coffee.
7. This shuttle of coffee will keep for 2 hours. You may find it helpful to set a timer
to remind yourself to brew a new batch, if necessary. After 2 hours it must be
thrown out or chilled for iced coffee.
8. Throw away the used filter right away. Check to see that there are no dry spots.
Rinse the stainless steel brew basket and wipe with a dry paper towel.
Additional Notes:
The machine will not let you brew if the water temperature is not hot enough.
Rinse airpots between brews. Be sure there are no loose grounds in the bottom.
brewing
Brewing Intelligentsia
Drip Coffee in a
FETCO 2051 or 2052 Brewer
CLEANING
FETCO 2051 or 2052
Brewer Maintenance
Maintaining clean and sanitary equipment is an essential part of serving excellent coffee.
Coffee does not contain any fat, but it does contain oil, and therefore leaves traces of oil
on anything it touches. In time, the oil will turn rancid when allowed to accumulate,
negatively affecting the cup quality. Regular and thorough cleaning of your equipment
is an easy way to ensure your equipment is working properly and that you are always
serving the best cup possible.
Nightly Closing and Cleaning
1. Dump all leftover coffee or transfer to a container to chill for iced coffee.
2. Sprinkle ¼ teaspoon of espresso cleaner into each shuttle and brew one cycle
without coffee. Let soak for 10-15 minutes. Use the shuttle brush to remove any
residue or trace of cleanser. Rinse well.
3. Wipe down the machine and outside of the shuttles.
Weekly Cleaning
1. Unscrew wing nut from spray head area and remove dispersion plate. Wipe off
dispersion plate with a dry paper towel, and check that all holes are clear. If
holes are clogged, use a round toothpick or paperclip to clear them.
2. Wipe spray head area clean with a dry paper towel. Wipe down machine.
3. Use espresso cleanser to wash the brew baskets and wire inserts. Rinse, scrub,
and wipe down brew baskets and wire inserts. Make sure you have no coffee
buildup.
Concentrate Preparation
For one gallon (five gallons) of concentrate, combine the
following:
• 1 liter (5 liters) sweetened condensed milk
• 2.25 liters (11.25 liters) brewed drip coffee (hot)
• 6 shots (24 shots) of espresso
• Stir well so that all elements are completely blended.
• Chill overnight.
Drink Preparation
1. Fill the appropriate cup to the top with ice.
2. Pour concentrate near the top of the cup filled with
ice.
3. Pour contents of cup (ice and concentrate) into
blender.
4. Before blending, add two whole coffee beans (this adds great texture), and, if
necessary, add any additional flavor to the blender:
•
A three second squeeze for chocolate
• A 1oz. shot of vanilla (or whatever flavor)
5. Blend until creamy (approximately 15 seconds).
6. The Admiral Byrd’s Freeze can be garnished with whipped cream and/or a
chocolate syrup drizzle.
misc.
Admiral Byrd ’ s Freeze
misc.
Monin Syrup
Monin syrups are made from pure cane sugar and natural flavors. Monin pumps
included with your Monin syrups dispense ¼ ounce per pump. Below is a table of the
drinks that contain Monin syrups as an ingredient and Intelligentsia’s recommended
amounts for each size.
Drinks
12 ounce
16 ounce
20 ounce
24 ounce
2 pumps
1/2 ounce
3 pumps
3/4 ounce
4 pumps
1 ounce
N/A
Iced Latte
N/A
3 pumps
3/4 ounce
N/A
5 pumps
1 1/4 ounce
Admiral Byrd’s
Freeze
N/A
2 pumps
1/2 ounce
N/A
4 pumps
1 ounce
The Standard Iced
Tea
N/A
4 pumps
1 ounce
N/A
5-6 pumps
1 1/4 - 1 1/2 ounce
Latte
Omanhene Cocoa Powder comes from Ghana, contains no preservatives, and has a taste
that complements that of coffee. Below is a table of the drinks that contain Omanhene
Cocoa Syrup as an ingredient and Intelligentsia’s recommended amounts for each
size. There are two measurements, one in ounces (weight) and one in Tablespoons.
Drinks
12 ounce
16 ounce
20 ounce
24 ounce
Mocha
1 ounce
2 Tablespoons
1.5 ounces
3 Tablespoons
2 ounces
4 Tablespoons
N/A
Hot Cocoa
1.5 ounces
3 Tablespoons
2 ounces
4 Tablespoons
2.5 ounces
5 Tablespoons
N/A
Iced Mocha
N/A
1.5 ounces
3 Tablespoons
N/A
3 ounces
6 Tablespoons
Admiral Byrd’s
Mocha Freeze
N/A
1.5 ounces
3 Tablespoons
N/A
3 ounces
6 Tablespoons
Recipe for Omanhene Cocoa Syrup
The preparation of Omanhene Cocoa Syrup is very simple; just dissolve the cocoa
powder with hot water from the coffee brewer. Below is a chart that gives recipes
for various amounts of Omanhene Cocoa Syrup. Note: Because the Omanhene Cocoa
Powder does not contain any preservatives, once prepared, the Omanhene Cocoa Syrup
has a shelf life of just 2 days.
Amount of Omanhene
Cocoa Powder
Amount of Hot Water
Amount of Prepared
Omanhene Cocoa Syruup
2 1/2 Cups
15 ounces by weight
3/4 Cup
2 1/4 Cup
5 Cups
1 lb. 15 ounces by weight
1 1/2 Cups
4 1/2 Cups
7 1/2 Cups
2 lbs. 13 ounces by weight
2 1/4 Cups
6 3/4 Cups
misc.
Omanhene Cocoa Powder
tea
Tea Basics
What is tea?
All tea comes from one of three varieties of the evergreen plant Thea sinensis. The
differences among white, green, oolong, and black teas are the result of each type’s
unique processing techniques. Herbal “teas” are not tea because they are not from the
plant Thea sinensis, but are typically from other plant sources. They are commonly
referred to as “teas” because they are prepared similarly to tea.
Where does tea grow?
Native to China, the Camellia sinesis varietal is also grown in Japan and Taiwan. Another
varietal, the Camellia assamica is native to India, but is also grown in Africa and Sri
Lanka. A third variety, the Camellia assamica subspecies lasiocalyx, is found in Cambodia.
All fine teas are grown in areas close to the equator. Elevation is sometimes used as a
benchmark to measure a tea’s worth (much like coffee). Most Specialty Tea is grown in
China, Japan, India, Sri Lanka and Thailand as shown in the map below.
The basic steps of tea processing are: picking, allowing the leaves to wither, heattreating, and drying. Oolong and black teas are also allowed to ferment or oxidize,
giving them their distinguishing colors and flavors.
White teas
Unopened buds as well as the leaves are picked and processed for white teas. After
processing these unopened buds are silvery white, the characteristic that gives white
tea its name. Authentic white tea is only produced in the Fujian Province of China,
but variations are also produced in other regions in India, China and Sri Lanka. White
teas have light fresh flavors and lingering bittersweet finishes. The processing of
white tea is very straightforward: the leaves are simply picked, steamed, and dried.
Green teas
Often called “unfermented” or “non-fermented” tea, green tea is generally grown in
China and Japan. Brewed, green tea is light green in color and has sweet savory
flavor. Green teas are first steamed or fired in woks to prevent oxidation (oxidation is
a chemical process that turns leaves brown), then they are rolled to lock in flavor, and
finally the tea is either fired a second time and dried, or simply dried immediately.
Oolong teas
Oolong teas are referred to as “semi-fermented” because the leaves are allowed to
partially oxidize before they are fired. Produced in China and Taiwan, various oolongs
have different flavors depending on the level of oxidation before firing and the length of
their firing time; these variations in processing result in some oolongs having strong
floral notes and other oolongs that have sweet roasted flavors.
Black teas
Called “red tea” in China, black tea is the most common type of tea; it is produced
almost everywhere tea is grown. In contrast to green and oolong teas, black tea is
“fully fermented,” meaning it is allowed to fully oxidize before it is fired. And like
coffee or wine, the flavor of a black tea depends on where it was grown.
Pu-erh teas
Pu-erh tea can be produced from white, green, oolong, or black tea. After processing,
the chosen tea is fermented with a bacterium for years or even decades. Produced
exclusively in China, pu-erh teas have a rich earthy flavor and deep full body.
Scented and Flavored teas
Like pu-erh teas, flavors and scents are combined with a white, green, oolong, or black
tea after processing is complete. Teas can be scented or flavored with flowers such as
jasmine or rose; or with fruit nectars, such as peach or raspberry
Herbal teas
Called “teas” because they are prepared and consumed like tea, herbal “teas” are not
actually tea because they are not derived from the Thea sinensis plant. Instead, most
herbal “teas” are dried herbs and flowers; common varieties include: peppermint,
chamomile, rosehips, and rooibus.
tea
Processing White, Green, Oolong and Black Teas
tea
Tea Infusion Guide
Equipment:
• Intelligentsia loose leaf tea
• Measuring spoon or gram scale
• Beehouse teapot or to-go cup
• Beehouse teapot mesh filter or paper tea filter
• Hot (175°-212°) water
1. If using Beehouse teapot, rinse teapot with hot
water from your coffee brewer. Rinsing with hot
water prevents the teapot from cooling the water
slightly. This will maintain the correct steeping
temperature longer.
2. Refer to the infusion chart for loose leaf tea
amounts, steeping time and Temperature. Place
the packed tea filter into the heated teapot or togo cup.
3. Using the hot water spigot from your coffee
brewer*, pour water over the tea, into the teapot
or to-go cup, saturating the leaves completely.
Do not fill to-go cup entirely, fill to approximately
1 inch from the top.
4. Steep for the time period listed on the chart and
remove the pre-packed tea filter. (Your customers
can remove it themselves if taking the tea to
go).
* For Green, White, and First Flush Darjeeling, a brewing
temperature of 175o-180o is strongly recommended. Hot
water from the spigot on the coffee brewer is around
200o (the best temperature for brewing coffee!). To avoid
scalding green, white, or Darjeeling teas, Intelligentsia
recommends adding some room temperature water
to the cup or teapot before adding hot water from the
coffee brewer.
tea
Tea Infusion Guide
Tea Type
Amount of Loose Tea
12 oz. to go
Black
Green*
1st and 2nd Flush
Darjeeling
Oolong
White*
Pu-Erh
Herbal
Steeping
Time
Temperature
(˚F)
20 oz. to go
3 g, 2t
4.5 g, 1½ T
3 g, 2t
16 oz. to go
or Beehouse
Teapot
4 g, 2 T
6 g, 1½ T
4 g, 2 t
5 g, 1 T
7.5 g, 2 T
5 g, 1 T
3 - 4 minutes
3 minutes
3 minutes
200-212
175-180
175-180
4.5 g, 1½ T
4.5 g, 1½ T
4.5 g, 1½ T
4.5 g, 1½ T
6 g, 1½ T
6 g, 1½ T
6 g, 1½ T
6 g, 1½ T
7.5 g, 2 T
7.5 g, 2 T
7.5 g, 2 T
7.5 g, 2 T
4 minutes
3 - 4 minutes
5 - 6 minutes
5 minutes
200-212
175-180
200-212
200-212
Tips for great tea at your store and at home:
• Keep teas inside airtight containers in a cool dry place away from strong odors
and direct sunlight
• Intelligentsia recommends packing 6-8 tea filters of each type of tea in advance
for maximum efficiency
• Use bottled or filtered water, never distilled water, and tap water only as last
option
• For stronger flavor use more tea, not longer infusion time
• Loose leaf tea has a shelf life up to one year if stored properly
• For locations selling Intelligentsia teas: advise customers that individual brewing
instructions are on the back of each package.
WA N T
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COFFEE
IN YOUR AREA?
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