Espresso Italiano
Barista Manual
What you need to know
• First: Learn how to operate the espresso machine
and grinder, your trainer will help you.
• Second: All coffee drinks begin with an espresso - learn
how to dose, pack, tamp and extract the perfect
espresso.
• Third: All milky drinks require milk textured for
foam or in a wet creamy style. Learn the two milk
texturing techniques.
• Fourth: Learn what the recipes are for the various
coffee drinks on our menu; how many shots of
espresso, how much chocolate for a mocha, is it
foamy milk or creamy and wet?
• Fifth: Learn how to care for and clean the coffee
making equipment.
The Four Factors
•
Freshness
Ideally, roasted coffee is sold in whole bean form so as not to allow
its taste, freshness or aroma to deteriorate. This aroma and
freshness is paramount to ensuring that a proper espresso is made
each time.
An unopened bag of Caffe Kimbo coffee has a shelf life of 1 year.
When you
open the bag, you have a freshness window of 18 to 24 hours. Once
the coffee has been ground, you have 40 minutes. It is therefore
very important that any open bag of coffee is stored correctly.
•
Please note: To make sure that your coffee is always fresh, only put
enough
coffee in the hopper to get you through the next few hours
•
Grind
Considering that espresso means "coffee quickly”, the grinding of
each dose must occur immediately prior to the actual brewing of
the coffee. The tool used for this operation is the grinder.
The degree of grinding is directly related to the extraction time of
the espresso. If the grind is correct, an espresso is extracted
between 20 - 30 seconds. If the extraction time is lower than that,
the grind may be too coarse. An extraction time exceeding 30
seconds can indicate that the grind is too fine.
Another main component of the grinder is the doser. This devise
determines the exact dose of coffee needed for an espresso, and
this is the part that drops the correct amount of ground espresso
into the filter basket.
•
Cleanliness of the machine
The brewing heads must be cleaned on a regular basis – this is
called backflushing. Every coffee you make leaves a bit of ground
coffee in these brewing heads, they brew at 90C. Coffee burns at
this temperature if left in the head all day. Therefore we must backflush on a regular basis. We recommend at least 4 times a day. The
cleaning section in the back of this manual gives you step by step
details.
•
•
The hand of the Barista
Does the person making the coffee drink understand how to pull
the perfect Espresso and texture milk for the perfect Cappuccino?
THE PERFECT ESPRESSO
• 20 --------------------------------------- 25 --------------------------------------30
Weak-No taste
Seconds
Bitter-Too Strong
Balanced
Less than 20 seconds:
• The coffee will be thin, watery, taste weak and sour due to underextraction caused by being exposed to water for too little time
More than 30 seconds:
• The coffee will be burnt and taste bitter due to over-extraction
caused by being exposed to water for too much time.
THE PERFECT ESPRESSO
Step 1
•
Step One: Choose the correct handle for the drink you plan to make. Ensure basket in handle
is clean and free from any wet coffee from previous extraction.
Use single handle for:
7 grams
Espresso
Regular Cappuccino
Regular Caffe latte
Macchiato
Use double handle for:
14 grams
Double espresso
Large Cappuccino
Large Caffe latte
Caffe mocha
Americano
THE PERFECT ESPRESSO
Step 2
•
Step Two: The taste of your coffee will be directly affected by the amount of coffee you
dispense into your handle;
•
Single handle: One complete pull.
No more - no less
•
Double handle: Two complete pulls
No more - no less
THE PERFECT ESPRESSO
Steps 3-4
•
Step Three: Tamping the coffee. Hold the handle in your left hand and pull up gently on
grinder tamper. With 2 fingers of your right hand push down firmly. Roughly the same
pressure as kneading bread , or mashing potato.
•
•
Step Four: Wipe the excess grounds from the rim of the filter & brew into espresso cup
Note: This will ensure you don't have a build up of coffee grounds on the rubber seal in the
brewing head. Over time this will damage the seal and cause the grounds to leak over the
coffee drink being prepared.
THE PERFECT ESPRESSO
The International Standard Recipe for
espresso extraction is:
7 – 7 ½ grams of ground coffee dosed into correct handle
Tamped: using 12 – 15 kg of pressure
Brewed at a temperature of between 88- 92 c (90 c the ideal)
Under pressure of 9 bars or 131 PSI
With an extraction time of between 20 and 30 seconds maximum producing
25-30ml of fluid
TROUBLE SHOOTING
•
A Perfect extraction
•
Extraction is too fast
•
Extraction is too slow
TROUBLE SHOOTING
•
The images used here are other ways to see if you have the correct extraction for
your espresso. The examples show the correct flow and colour of the espresso.
•
If your espresso resembles either the fast or slow extraction, you can change the
speed of your pour by simply increasing or decreasing whatever the case may be
the grind texture of the ground espresso coming from your espresso grinder.
•
Each espresso grinder has a metal bevel plate which is located directly under the
silo on the top of your grinder, that operates the distance between your grinder
blades. By simply turning your blades anti-clockwise you will reduce the size of the
coffee grounds and clockwise will increase the size of the coffee grounds.
•
A simple guide is that every click on the bevel plate will equate to 3-5 seconds
(Dependant upon wear) of extraction either way. So if your espresso was running
fast at 20 seconds per shot, by turning your blade clockwise by 1 click you will have
reached the perfect 25 second extraction time needed.
STEAMING MILK
PERFECTLY
•
If you want the velvety texture and natural sweetness that comes from slightly caramelized
milk, its essential to steam milk properly.
•
Milk steaming should happen in two distinct stages; stretching and spinning. Stretching
means introducing air into the milk via the steam wand to increase its volume, while spinning
is whipping the steamed milk into the desired velvety and glassy texture.
Steaming Milk Perfectly
For the best results… Start with a clean cold pitcher,
thermometer & always use fresh cold milk!
•
•
•
•
Step One: Pour only enough milk as you need for
the drink into the pitcher.
YOU WILL BE DOUBLING THE VOLUME OF
THE MILK, SO NEVER FILL MORE THAN ½
•
Step Two: To begin stretching, insert the tip of the nozzle in the
centre, just under the surface of the milk and fully turn the steam
wand on.
•
•
•
•
Step Three: As the milk takes in air, you will hear
a ch-ch sound. Continue lowering the jug in one
motion, so that the nozzle is always just under the
surface of the milk.
Steaming Milk Perfectly
•
Step Four: When the temperature is about 30c you
enter the spinning stage. Sink the wand into the
milk on one side of the pitcher and tilt it slightly to
get the milk spinning. Spinning helps achieve those
micro bubbles that give the velvety texture you are
after.
•
•
•
•
Step Five: When the temperature reaches 150 F,
turn the steam arm off, remove the jug from the
steam wand and wipe the wand with a clean damp
cloth.
•
•
•
•
Step Six: Swirl the milk in the pitcher to ‘gloss’
the milk. Bang the pitcher on the counter if you
can see any large bubbles and swirl again.
And your ready to pour!
•
Do not exceed 160 F as the milk will scorch and the
drink will burn your tongue. Try not to use milk left over
from the last drink, always use fresh milk (remember not
to exceed the ½ full rule). You must add fresh milk to
regenerate the protein content that creates foam. At the
end of the process, the milk must be wet, thick, dense,
creamy and sweet.
Cappuccino and Latte Milk
•
The Milk: For a well made Cappuccino you need
to use fresh COLD whole milk or homogenised
milk stored at or below 5c (40f).
•
The fat allows for suitable control of the foam
formation during emulsion, while the proteins
stabilize the structure of the foam itself.
•
The milk should be heated without scalding and
without pumping it with air. So you introduce
the air at the beginning in short bursts. Creating
a ch-ch sound.
•
The wand and nozzle of the steam arm MUST be
cleaned with a damp cloth and PURGED after
each use.
•
•
Emulsion: This occurs in two stages:
During the first stage the milk is “Whipped” to
incorporate large bubbles of air.
•
The next stage is when the real emulsion occurs,
this involves submerging the steam wand into
the milk jug/pitcher. This action breaks down
the the large bubbles and integrates them with
the milk to produce a velvety and glassy
appearance.
CLOSE DOWN
CLEANING
•
Step one: Backflush the brewing heads.
•
At least once a day at the end of the evening you MUST
backflush with pully caffe cleaning powder. Using the
above process as the cleaning method and making sure
to add the cleaning powder into the blank.
•
THE CLEANING PROCESS IS REQUIRED TO TRANSFORM
FROM GRIMY TO GLISTENING. IT TAKES NO MORE THAN
10 MINS A DAY. THIS WILL ENSURE A PERFECT
ESPRESSO.
A minimum of once a day backflush each group head.
The goal of this exercise is to remove any loose coffee
grounds that have built-up between the screen and
brewing head during the days use. Because the blank
will not allow water to pass through, this water is forced
back through the screen and brewing head and the
loose grounds are dislodged into the blank.
1.Choose a handle, remove the filter with a teaspoon
and insert the blank filter into the handle.
2. Using the continuous pour button, let hot water
circulate in the brewing head for 8-10 sec. Push the
continuous pour again to stop the pump. Repeat this
process up to 5 times.
3. Remove the handle and look see if the water is
running clear if not repeat the process.
If the build up is still there after this process you will
need to clean more regularly.
CLOSE DOWN
CLEANING
•
Step two: Using a small jug, fill 1/2 full with very hot
water, submerge the tip of the steam wand into the
hot water and turn on the steam valve just a bit;
you want a slow rolling motion. Let this slowly
bubble away way for a few seconds. Stop the steam
valve, remove the jug and by using a blue cloth you
will be able to clean away any milk build-up
•
Step three: Take the espresso machine handles to a
sink, remove the brewing filters and clean with a
green scrubby and warm water. No liquid soap.
Soak the handles overnight in warm water. Once a
week place the filter baskets and handles in warm
water mixed with 2-3 teaspoons of espresso
cleaning powder and soak overnight.
•
NOTE: When you use the cleaning powder for
soaking ensure that the plastic handles are kept
above the water line to prevent damage to the
plastic.
•
Closing down cleaning
• Step four: Remove the two part metal drip tray, milk foaming jugs
to the sink and wash.
• Step five: Be aware of blocked drains. Pour two or three small milk
foaming jugs of very hot water down the round, black drain box, do
this to ensure any loose grounds will be forced down to the mains.
• Step six: Using a cloth, wipe down all stainless steel surfaces on the
espresso machine. Pay particular attention to the areas around the
brewing heads and the steam wands.
• Step seven: Re-assemble the espresso machine and return all
barista tools so the opening shift have everything they need to
open.
CLOSE DOWN
CLEANING
The Espresso Grinder
•
Step four: Place the bean hopper under the steam wand and
give a short blast of hot water and steam into the
hopper. Use paper towels to wipe away any water and oil. Do
not use liquid soap or green scrubbies.
Remember: To ensure coffee freshness for tomorrow, 12 hours before closing time close the black slide on the
bean hopper and grind away any remaining beans. At
closing proceed with the following cleaning steps:
Step one: Remove the bean hopper and return any
remaining bean back to a coffee bag. Roll the bag down
tightly and close with a thick rubber band.
Step five: Wipe and clean all external surfaces with a damp
cloth.
Step two: Remove any remaining ground coffee to a
small airtight container.
Step three: Using your grinder brush, sweep away any
remaining beans in the bean shoot and any
remaining ground coffee in the dosing chamber.
•
Step six: Reassemble all parts, leaving the remaining whole
bean bag in the hopper and the small air tight container on
the dosing chamber ready for tomorrow morning.
OPENING
PROCEDURES
•
Step one: Turn on espresso machine and
grinder. Warm-up takes 15-20 minutes.
Before using the machine, open a steam
wand to ensure steam is released at full
pressure then continue to the next step.
•
Step two: Pour any remaining ground coffee
from yesterday into the dosing chamber. Find
the partial bag of fresh beans from yesterday
and pour into the bean hopper.
•
Step three: To ensure any remaining
detergent from last nights cleaning is purged
from the brewing head, fill each handle with
yesterdays stale ground coffee and brew an
espresso, allowing the coffee to brew into
the drain board.
•
Step four: Grind fresh coffee into the dosing
chamber over the small amount remaining
from yesterday. As the fresh coffee is
grinding mix together the fresh and old
coffee in the dosing chamber to ensure the
best possible taste for the first few orders.
•
Step five: Assemble all barista tools required,
milk jugs, thermometers, mocha whisk,
spatulas. Get a fresh j-cloth for the steam
wand and counter tops. Check your supply
of fresh beans, milk and chocolate.
•
Step six: Make yourself a coffee – does
everything taste right for the first orders?
GLOSSARY
•
Arabica - is the quality bean, has half the caffeine of robusta,
grows at higher altitudes, matures slowly and is handpicked.
•
Barista - a bartender trained in espresso preparation.
•
Bean hopper - stores the coffee beans prior to grinding. A
tinted hopper preserves the beans from light. The hopper
should have no more beans than necessary for service that
day.
•
Blank filter - used to clean the diffuser by fitting the group
handle with a blank filter and backflushing with water several
times a day. Once a day the blank filter can be used to
backflush with a neutral detergent.
•
Decaffeination - whatever method of decaffeination is used,
the decaffeinated green bean must contain less than 0.1%
caffeine to comply with EEC regulations. This corresponds to
about 3mg caffeine in a cup of decaffeinated coffee.
•
Dry processing - coffee processed by removing the husk or
fruit after the coffee berries have been dried. This process
produces "natural" coffees.
•
Espresso - is made to order from freshly ground beans. The
perfect espresso is 7 grams of coffee extracted for 25
seconds, no more than 30mls, served in a warm cup.
•
Grinder / doser - the machine used to grind the coffee beans
prior to extracting a cup of coffee.
•
Caffeine - is a compound found naturally in coffee and more
than 60 other plants. It is an odourless, slightly bitter - tasting
solid that dissolves easily in water or alcohol.
•
Group handle - portable coffee filter to be fitted with a single
or double brewing basket in the preparation of espresso
coffee.
•
Cake - the spent coffee from the group handle should knock
out in a firm almost dry condition after extraction. This is
called a cake.
•
Group head - is the part of the machine from which hot water
is dispersed through group handle.
•
Crema - the crema on an espresso should be a 0.03 inch thick,
rich and golden-caramel coloured foam.
•
Robusta - is grown at lower altitudes, has a quicker growth
cycle which, is easier to process and used to enhance certain
coffee blends characteristics.
The Barista Kit