Coffee study notes

Coffee study notes:

Training package elements:

Organise coffee workstation.

Terminology:

Barista -  is a person who prepares and serves espresso coffee

Espresso - espresso is made by forcing a small amount of near boiling water through finely ground coffee under pressure. There are two layers to a shot of espresso - the crema (made up for of carbon dioxide bubbles surrounded by water and oils) and the liquid (made up of soluble solids, gases and insoluble solids).

Extraction - is the flow of the coffee from the machine group handle. It takes 25 to 30 seconds for 30 to 35 ml.

Group head - a group handle attaches to the group head of espresso machine, it is the heart of the machine and responsible for creating a great top of espresso.

Tamping - you compact and Polish the coffee grounds in the ground handle using pressure.

Mise en place - refers to everything in its place prior to the service of coffee. An example of this is having the stocks such as takeaway cups and lids filled up and ready to go.

Filter basket  - sits inside the group handle which is then attached to with group head. Prior to this it is filled with ground coffee and tampered. There are two sizes, one for single shot and one a double shot.

Blind filter - to assist in the cleaning process of back flushing.

Crema - The layer of foam generated by carbon dioxide contained in the emulsified oils, which is forced out during espresso coffee preparation.

Demitasse – A French word meaning ‘half cup’ usually used to serve an espresso or macchiato.

Latte art – Decorative patterns that are presented on the surface of milk-based espresso coffee drinks.

Espresso coffee Equipment:

Cleaning Equipment:

Group handles and filters:

The group handle is the part of the espresso machine that holds the ground coffee in a filter basket. It is also called a portafilter or filter holder. The water goes through a filter inside the holder. You use different size filters depending on what you are doing:

·       making a single shot of espresso – use a single filter

·       making a double shot of espresso – use a double filter

·       cleaning the machine – use a blind filter with no holes.

Always leave the group handles locked in the group head to keep them warm. If you take them off and they get cold, they will cool the hot water when extracting the coffee. This will result in poor quality coffee.

Steam wand:

The steam wand can easily get blocked with dried-up milk and this can grow bacteria

(germs). It is very important to keep the steam wand clean.

Guidelines for steam wand cleaning:

-          Ensure the steam wand is wiped after each use during the service period.

-          At end of the service period, wrap a clean wet steam wand cloth around the end of the steam wand.

-          Move the wand over the drip tray

-          Turn the steam wand on for 10 seconds.

-          Leave the cloth wrapped around the wand for 10 minutes to soften any build-up of milk.

-          Remove the cloth. The milk build-up should now wipe away easily.

-          Occasionally, milk may need to be removed from inside the steam tip. Use a coffee tool to clean inside the tip.

Back flush the machine:

Back flushing or backwashing cleans the build-up of coffee solids and oils from screens, valves and tubes in the espresso machine.

Procedure to backflush each delivery group:

1.    Remove coffee philtre from group handle and replace with blind filter

2.    for daily cleaning add 1 tasted of a stressor chemical into the group handle and insert as if brewing espresso.

3.    Start cycle an allowed to run for 10 seconds to dissolve cleaner.

4.    Stop cycle and allow to sit for 10 seconds.

5.    Start and stop cycle 4 more times - run for 10 seconds, stop for 10 seconds.

6.    Remove the group handle and rinse well under water and turn off.

7.    Re insert handle with blind filter, start and stop cycle 10 times - run for 5 seconds, stop for 2 seconds to ensure thorough rinsing. Remove blind filter an insert regular filter.

8.    Brew and discard a single espresso to racism machine.

Procedure to clean filters a group:

1.    Soap group handles and filters in 500 mils of hot water with two teaspoons of espresso chemical for 10 minutes.

2.    Rinse thoroughly under running hot water.

Cleaning other parts:

Rest of the espresso machine:

Wipe down the outside of the machine with a clean, damp cloth.

Clean under the machine. This area can be hard to reach. You could attach a cloth to a long handle, such as a wooden spoon, to clean under the machine.

Responding within scope of responsibilities:

When responding to problems with equipment, the following should be kept in mind:

• Rectify minor adjustments according to the information provided above.

• Refer any problems that you cannot rectify to your manager/supervisor, trained service technician, licensed electrician and/or plumber. It is better to refer a problem if you are unsure about how to fix it, rather than make the problem bigger by attempting to fix it or continuing to use the machine.

Working with steam:

Potential dangers Espresso machines boil water to generate steam in order to froth milk, and also to make espresso. Improper handling of the machine’s components, like the filter and steam wand, can result in mild to severe skin burns. The steam wand is generally made from stainless steel or another metal, which can heat up rapidly during operation. Burns can occur when using the steam wand or a few minutes after, since the components will remain hot. Steam burns are often worse due to the higher temperatures.

Safe work practices to avoid these dangers are:

1. Always work safe and carefully when using the espresso coffee machine.

2. Concentrate on the task at hand so that you do not split or overheat milk.

3. Ensure hands are dry when operating electrical equipment.

4. Ensure cords and cables are not exposed to water.

5. Use a thermometer to judge the temperature of the milk instead of relying on your hand.

Serving espresso coffee:

Customer service of espresso coffee:

Establishing customer needs, preferences and expectations through probe questioning and active listening

As with serving non-alcoholic beverages, active listening – listening to the full message without interruption – is important to establish customer preferences, needs and expectations. Avoiding distractions, using careful and appropriate questioning and concentration are the keys to understanding when customers need assistance, and when there is opportunity to suggestive sell an additional item. Paying close attention to nonverbal cues is another key skill in understanding customer needs.

Matching needs, preferences and expectations with the most suitable espresso coffee

For many customers, the reason why they would come back to a particular café comes down almost entirely to the level of service offered – if the service level is exceptional, and if customers receive the espresso coffee that they wanted, they are likely to provide repeat business. Matching a customer’s needs, preferences and expectations with the most suitable espresso coffee requires you to have excellent product knowledge.

You may not only make the coffee. You may also need to tell customers about different coffee styles, take their order and serve the coffee, using all your customer service skills.

You need to know:

§  what type and styles of coffee are on the menu in your café

§  how to make other styles of coffee that are not on the menu, in case a customer asks.

Taking customers orders:

Listen carefully to what the customer wants and ask questions if necessary to make sure you have understood them.

Your workplace will have a process for taking orders. Here are some ways that orders are taken in different cafés.

§  Write down orders on an order pad or docket and place next to the espresso machine, in the order they were taken.

§  Take orders electronically. These go directly to a computer next to the espresso machine.

Safe and Hygienic work practices:

Safety:

Hygiene:

Food safety is important when making and serving coffee. An unclean work area or equipment can grow germs, and people can get sick from germs in coffee, the same as in food.

Contamination:

Time & task management:

A new staff member has accidentally jumbled up the order of sequence for taking beverage orders to service. Sort the sequence from taking the beverage order to preparation and service.

Mise en place: (everything in place):

3 tips for workplace efficiency:

1.    Space – reduce the amount of space you walk in your enterprise.

2.    Location – everything is placed in a convenient, quick and well-organised position.

3.    Customer – be customer-focused, NO obstructions, NO inconvenience, NO awkwardness.

Poor preparation can affect:

-       Safety and Hygiene

-       Product quality and customer satisfaction

-       Job satisfaction

-       The standard of customer service you provide.

-       The place at which you perform your work.

-       Your interaction with employees and customers.

Without customers, there is no business.

If your customers are happy, they will return, and the profits will increase.

Storing coffee:

Ground coffee goes stale quickly. Air, moisture, heat and direct sunlight can all affect (change) coffee, both beans and grounds.

§  Store unopened bags of coffee beans in a dry, cool, dark place.

§  Once a coffee bag is opened, store the beans in a clean, dry, airtight container in the same cool, dark place. Put unused beans from the hopper back into this container at the end of the day.

§  Don’t store opened coffee in the fridge or freezer.

§  Don’t leave the coffee beans or grounds in warm places e.g. make sure the grinder is not next to a window where sunshine comes in.

Espresso coffee ingredients:

-       Coffee beans

-       Coffee ground

-       Milks

-       Flavourings & toppings

-       Sugar

Espresso Machine start up procedures:

1. To begin, first turn the machine on.  The machine will generally take 20-30 minutes to reach the correct operating temperature.  Your mise en place can be carried out at this stage.

2. Turn on the steam wands.  This will remove any milk residue, and stabilise pressure in the boiler.  Turn off once steam is expelled from the nozzles.

3. Ensure there are enough cups and glasses stacked on the cup-warming tray.  Do not stack cups more than two high, as they will not heat sufficiently.

4. Check the group handles are clean, fitted with the correct filter baskets and locked into the group heads.  This is to maintain the correct operating temperature for the group handles.

5. Water boiler level should be just above halfway (check boiler gauge).  The temperature of the water from the hot water outlet is 100-102°C.

6. The pressure gauge should read 1-5 bar when inactive, and 8-9 bar during the extraction process.

7. Turn on the hot water valve & release approx. 1 litre of water.  This will refresh the water in the boiler.

8. Purge each of the group heads for a few seconds. This will rinse and clean out the group heads and group handles and stabilise temperatures.

9. Season the machine.

Seasoning the machine:

“Seasoning” the machine refers to running 3 coffees through each of the group heads.

It is important to “season” the machine before serving a beverage to a customer as:

This ensures correct operating temperatures are reached.

It removes any chemical cleaning residue from the previous night.

It allows the operator to assess extraction rate & adjust the grinder if necessary.

Grinding coffee:

What is grinding?

Grinding is crushing the coffee beans so that the hot water can extract (get out) the coffee.

Coffee can be ground to different grades (sizes). The grade of the grind affects the time the water takes to move through the coffee and how much flavour it can get out. If the grind is too coarse (big) or too fine (small), it affects the flavour and quality of the coffee.

Check the grinder:

Prepare the grinder for service each day.

§  If it has been taken apart for cleaning, you may need to reassemble it (put it back together).

§  Switch it on.

§  Do a test grind to check it is produces the right size grind.

Grind on demand:

Ground coffee goes stale quickly, so you should grind on demand – that is, grind it just when a customer orders a coffee.

Put the beans in the hopper of the grinder, ready for grinding.

Only grind the amount of coffee you need.

Monitoring the grind:

Coffee can be affected by humidity (moisture in the air). Coffee absorbs (takes in) moisture and the coffee grounds may expand (increase in size).

You need to monitor (check) the grind during the day, to make sure the coffee grounds are still the right size. You might need to make the grind coarser or finer.

To monitor the grind, use your senses:

§  look at the grind to see how fine or coarse it is

§  taste the coffee:

§  touch the grind with your fingers – it should feel powdery with a gritty finish.

Dose the coffee:

The dose of coffee means the amount of coffee you use to make a shot.

This is between 7-9 grams per cup for a single shot, depending on the grind and your café’s standards. A double shot needs double the amount.

Flick the doser lever until you have a mound of coffee in the group handle basket. You will learn how many clicks of the doser lever to use to get the correct amount.

Level it with your finger, moving it gently back and forwards across the basket.

Don’t overfill the basket:

This wastes more coffee when you level off the basket

If you tamp the coffee in too tightly, it stops the water flowing through the coffee. This produces a poor-tasting coffee.

Tamping:

·       The technique of tamping is to compact the coffee to a level even surface.

·       To prevent injury and strain ensure the wrist is not bent, and the body is upright.

·       Apply pressure straight down evenly and remove in a single fluid motion.  Tamp again, this time using slightly more downward pressure.

·       Brush off any coffee grind from the lugs, handle and rim, into the knock tube.

·       Once tamped the cake should sit approx. 5mm from the rim of the filter basket.

Pour milk:

Pour the milk in immediately, before the foam separates. Throw out any unused milk

The way you pour the milk into the cup depends on the type of coffee being made. Here are some guidelines.

§  Cappuccino - Requires more foam. Pour quickly, with the jug low, so the foam goes into the cup. Don’t spoon the foam in.

§  Café latte - Pour a little slower to control the amount of foam going into the cup.

§  Flat white coffee - Pour last, as it does not need any foam.

If making several cappuccinos, half fill each cup with milk, working from first to last. Then fill each cup, working from last to first.

This makes sure there is an equal amount of foam and textured milk in each cup.

Monitoring coffee during the service period:

Check the extraction rate:

The extraction rate is the amount of time it takes for the coffee to flow from the machine to make an espresso.

As you are making the coffee, monitor (watch) the extraction rate to make sure the right amount of water flows through the coffee in the right amount of time.

The correct extraction rate

There should be a 4–5 second delay (wait) before coffee comes through. Then the machine should produce 30 – 35 ml of espresso in 25–30 seconds.

If the extraction rate is not correct, you may have to adjust the grind or the amount of coffee in the filter.

How long is a second?

To judge how long a second is, you could:

§  use a watch, stop watch, or timer in a mobile phones.

§  count under your breath e.g. say these words slowly:

-      one cat and dog, two cat and dog, three cat and dog, four cat and dog …

-      one thousand and one, one thousand and two, one thousand and three, one thousand and four ….

Check the crema:

The crema is the rich, creamy, golden coloured layer that forms on top of freshly extracted espresso.

If the crema is thin, too dark or too pale, it shows that there is something wrong. It could be that:

§  the coffee is too coarse

§  the coffee is stale

§  the espresso machine is not clean

§  the espresso machine was not warmed up properly.

Check the Puck:

The puck is the coffee grounds left in the filter basket after extraction. Check the puck after you have knocked it out.

You should be able to pick it up without it crumbling. It should be firm and crisp when it breaks.

If the puck is sloppy and there is water left in the filter cup, you may need to:

§  adjust the dosage

§  adjust the grind

§  tamp the coffee grounds harder.

Check the water temperature:

Water temperature should always be between 90ºC and 95ºC.

Check the water and pump pressure

Most machines have a pressure gauge that tells you the pressure of the water as it is forced through the coffee. Correct pressure makes sure you get a good crema.

You will be shown how to check the water pressure on your workplace espresso machine.

If the water pressure is incorrect, you may need to call a technician.

What can go wrong:

Service of espresso Coffee:

Tips for serving coffee:

§  Check each piece of service ware as you handle it. Is it clean? No chips or cracks?

§  No spills:

-      Don’t fill the cup or glass too full.

-      If coffee drips onto the saucer, change the saucer.

-      If coffee spills into the saucer, make a fresh one and apologise to the customer.

§  Dust drinks with chocolate before you put the cup on the saucer, so the chocolate does not dirty the saucer.

§  Provide the correct accompaniments. Customers should not have to ask for basics like sugar and spoons.

§  Place teaspoons on the saucer behind the cup, with the bowl of the spoon facing away from the customer.

§  Pick up cups by the handle or base of the cup or glass. Don’t pick them up near the lip of the cup or glass.

Correct temp:

Serve the coffee immediately so that it is at the correct temperature. Customers can get cross if they see their coffee getting cold on the counter.

If you are making the coffee but someone else is serving it, let them know when it is ready.

Workflow:

Work out the correct order to make a group of coffees so they all reach the customer hot e.g. make coffees with steamed milk first (cappuccinos, lattes and macchiatos) then espressos and long blacks’. If you make the espresso first it will be cold by the time you do the others.

Pour drinks that require more foam first – pour a cappuccino before a flat white.

Takeaway coffee:

If you are serving takeaway coffee, write on the lid what type of coffee is inside. This lets people know which one is theirs.

Many takeaway cups are disposable (throw away). Some people bring re-usable cups.

Accompaniments:

Your workplace will have its own procedures about what accompaniments to serve with the coffee. For example, you may be required to:

§  mix the sugar in takeaway coffee before it is served

§  put a paper serviette on the saucer under the cup

§  place a small biscuit or chocolate on the saucer

§  provide marshmallows if you are making hot chocolate.

Coffee art techniques:

Some baristas like to decorate their coffee with artwork in the foam. This is sometimes called ‘coffee art’. Decorations can be made in several ways:

§  Free pouring – while pouring the milk into the cup, make a pattern with the foam by wiggling the jug backwards and forwards.

§  Template – dust or sprinkle chocolate over a template (cut-out shape) on the coffee.

§  Etching – draw a toothpick through the foam to make a pattern or write words.

Consistency in quality:

Explain why consistency in quality, volume and appearance is important to an establishment. Use examples in your response.

-       It is important to have consistency in the quality within the establishment as it ensures that the customers are receiving the same thing every time and that the standards of the establishments don’t faulter throughout the day or over the time the establishment it open for. The consistency of the coffee, beverages and food that is sold at the establishment can also determine the success or failure of the establishment.

Types of coffee beans:

Robusta – The most widely grown species of coffee. Approximately 75 per cent of the world’s coffee harvest is arabica beans. Sweeter, softer taste, with tons of sugar, fruit, and berries. The acidity is higher in the beans, and they are more expensive. They are more grown in Africa and Papua New Guinea.

Arabica – A species of coffee thar represents approximately 20 percent of the world’s coffee harvest and contains four times as much caffeine as arabica. They have a stronger, harsher taste, with a grain-like overtone and a peanutty aftertaste. There is twice as much caffeine in these beans. They are easier to grow, less vulnerable to pests and weather conditions.

Coffee production process:

1.    Harvest – 3-4 years for plant to yield fruit. The fruit is called a cherry and is bright deep red with ready to be harvested.

2.    Dry method – the freshly picked cherries are spread out to dry in the sun. To prevent the cherries from spoiling., they are raked and turned throughout the day.

Wet method – removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on. First, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean.  

3.    Roasting – Transforms green coffee into the aromatic brown beans that we purchase in our favourites shores of cafes. Most roasting machines maintain a temperature of about 550 degrees Fahrenheit. The beans are kept moving throughout the entire process to keep them from burning.

4.    Cooled – coffee beans are cooled by air or water.

5.    Packaged

6.    Marketed and transported to coffee establishments.

7.    Sold/ used at the coffee shop.

Select and grind coffee beans.

Types of coffee grind:

Medium - plunger or percolator

Fine - espresso machine

Super fine - Turkish coffee

Grind setting:

If coffee pulls too FAST - grind is too coarse

If coffee pause too SLOW - grind is too fine

Machine problems

If grinder makes a strange sound - turn off power - look inside. Call supervisor

IF Flecks of coffee appear on Crema - clean the machine.

Types of Roasts and characteristics:

Light roast:

-          well known as a light roast, first crack

-          the end result is a light, yet aromatic rose, with distinct fruity or even floral notes.

-          Colour wise, this roast is light brown Dan is typically used for mild coffee types.

Medium roast:

-          the longer roasting time brings more flavour to the beans and results in less acidity compared to the first crack variety.

-          Fuller body, though the flavour profile tends to be more condensed.

-          In fact, this rose is popular amongst coffee drinkers.

-          The beans are medium brown, they have a stronger smell, but there is still no oil on the surface.

Medium dark roast:

-          characterised by a dark brown colour and some oil on the surface.

-          flavour can be described as deep with a touch of bittersweet after taste.

Second crack (dark roast):

-          the beans are black, shiny, and quite oily.

-          With a pronounced bitterness, these notes are thick and a bit spicy on the tongue.

-          You can also feel traced of oiliness As the coffee oozes down your throat. Generally, dark rose are not acidic, and the role of thumb is - the duck cut means, the less acidic they.

Advise customers and take espresso coffee orders.

All coffees prepared and presented to customers should be high quality. The following must be evaluated.

Aroma - pleasant and inviting smell.

Body - should be warm and not be transparent.

Bitterness - felt on the back. If coffee is badly brewed this is where you will taste it.

Acidity - either side of the tongue.

Quality of the crema – colour - rich and golden. Honey-like consistency crema = air bubbles + oils from ground coffee.

Volume of espresso - one shot is 30 to 35 MLs.

Strength – as per the customer request

Taste – inviting, strong and rich.

Flavour – acidity felt on sides of tongue.

Extract and monitor quality of espresso

To produce quality coffee, the importance of correct:

Dose – the amount of ground coffee distributed intergroup handle filtered basket. Single shot 79 grammes double shot 14 to 18 grammes.

Extraction – takes 25 to 30 seconds for 30 to 35 mills

Grind – if coffee pause too FAST - grind is too coarse if coffee pause too SLOW - grind is too fine

Tamp – you compact and Polish the coffee grounds in the group handle using pressure.

Quality indicators include:

-          Changes in colour of crema

-          changes in flow texture

-          cake of used ground coffee

-          water pressure during extraction

Sensory system analyse of quality coffee:

Olfactory - the smell of the milk is usually pleasant in full.

Tactile - should be full bodied on the tongue.

Tasting - strong and pleasant in flavour.

Visual - the light honey/caramel colour on top and texture of crema is applying to the eye and should be consistent amongst coffee styles. ‘

Undertake milk texture process.

How to texture milk:

1.    Pull fresh cold milk into jug.

2.    put steam one to remove particles.

3.    Place tip of steam wand under surface of milk

4.    phone milk and apply to side of hot until too hot to touch, listen to sound.

5.    Purge and wipe steam wand

6.    Pour milk straight away.

Characteristics of textured milk:

Silken – lustrous like silk

Reflective - reflecting light etc.

Smooth - free from lumps; not rough

Pliable - easily moved/flexible

Storage:

Milk - N cream should be refrigerated at 0 Celsius to full Celsius. It can go off quickly if it is left out of the fridge. If the milk goes bad, you must throw it out. This is wasteful and will cost the workplace Money.

To check if milk is fresh:

-          read the ‘use by date’

-          smell the milk before you use it.

Sugar and sweeteners - maybe bought in bulk and pour into sugar bowls or pre packaged in small packets. Still sugar in a sealed container to keep out insects or dirt.

-          Keep the lids tightly on syrups and wipe spills and drips off the bottles.

-          Kate biscuits in an airtight container to keep them fresh.

Different coffee styles require different milk:

- this has steam and  increases in volume and temperature. Used for latte or flat white.

Textured ( foamed/frothed) milk - is prepared by mixing the bubbles throughout the milk until it is velvet like in texture. For example this is used to make the cappuccino.

Cold milk - store in the refrigerator at zero to 4 Celsius until ready to be used.

Serve espresso coffee beverages.

Standard recipe card:

Espresso/short black:

-          the basis of all other coffee styles.

-          A single shot (30 ml) of coffee.

-          Served in a small glass.

Cafe latte:

-          30 ml espresso topped with steamed milk, with 1 centimetre of macrofoam.

-          Usually served in a glass

-          Chia latte - simply add 2 teaspoons of try to the milk prior steaming.

-          You can also get a piccolo latte – a small latte.

Cappuccino:

-          An 30ml espresso topped with steamed milk and creamy foam

-          Topped with sprinkled chocolate powder.

-          1/3 espresso + 1/3 steamed milk + 1/3 foamed milk.

Flat white:

-          30ml espresso topped with steamed milk.

-          It has a small amount of macrofoam (1/2 cm).

Long Black:

-          Start with 2/3 cup of hot water, topped with a double shot (60ml) espresso. Sometimes called ‘americano’.

Piccolo latte:

-          A piccolo latte – a small latte

-          The piccolo latter is a small, yet powerful shot made with 30ml espresso mixed with steamed micro foam.

Ristretto:

-          An espresso shot with half the amount of water used. (15-20ml)

-          The first part of the extraction

-          A more concentrated and darker extraction.

Macchiato (long):

-          Espresso served with a small amount of milk.

-          RECIPE = splash of hot water (10ml) + 60ml espresso + 2 tablespoon textured milk.

-          This type of coffee enables customers  to add other flavours.

Macchiato (short):

-          Espresso served with a small amount of milk.

-          RECIPE = 30ml espresso + 2 tablespoons textured milk.

-          This type of coffee enables customers to add other flavours.

Mocha:

-          Espresso served with a small amount of milk.

-          RECIPE = 30ml espresso + 2 tablespoons textured milk.

-          This type of coffee enables customers to add other flavours.

Clean espresso equipment

The following can impact the quality of the coffee and the precautions you should take to avoid this from happening.

Dirty coffee machine impacts on coffee flavour - clean coffee machine regularly.

Cold the espresso cup - coffee will go cold quicker. Use warm cup

Coffee beans not stored in an airtight container - coffee can become bitter, impact flavour. Ensure coffee is stored in airtight containers and only use fresh coffee beans.

Temperature of milk - milk will not foam/texture. Store between 0 to 4 Celsius and do not reuse/reheat textured milk.

Check the puck - if the pack is sloppy and there is water left in the philtre cup, you may need to:

-          adjust the dosage.

-          adjust the grind.

-          tap the coffee grounds harder.

-          Check the water temperature - this should be between 90 Celsius and 95 Celsius.

Important: to reduce risk of injury

1.    follow cleaning instructions

2.    take care cleaning steam wand and using chemicals

3.    clean spills immediately

It is important to follow the SDS safety data sheet when using chemicals to aware of the hazards and how to act on them if they appear.