The complete crop to cup visual guide for specialty espresso coffee

BARISTA MANUAL

Steven JacksonSpecial Giveaway

Hello Ninja!

Yes you! You are the coffee ninja. You may not feel like it yet but this book will give you the tools and knowledge to get there. This is a visual barista guide which presents coffee by using some of the latest computer software.

Coffee is very extensive and can be very intimidating from the beginning. But like with cooking, there are ingredients, recipes, equipment and methods in place to make things easy. Here we have simplified coffee and everything involved in a barista’s day. The knowledge in this book will give you the ammunition to get that job, to build your skills or make you the barista you aspire to be.

Regardless of how you feel, if you’re standing behind a coffee machine, you are the expert. A customer will not doubt you until they are given reason to do so. Extracts of knowledge and skill from this book will

Intro

increase your status in the mind of the consumer. The first few chapters are about giving you some background on coffee and how it gets from crop to cup. We then go through the espresso menu, barista tools and, of course, the coffee making process. We analyse grind, milk texturing, latte art and even explore some amazing facts about coffee to blow peoples minds.

Most coffee companies have a training manual but they are never shared unless their coffee is being represented. This manual is not only available to any aspiring barista, but will also give you a collection of experience across different coffee companies to give you a broad perspective of coffee and the industry.

In addition to the content in this book, you will gain access to extra printable charts and guides for you to keep and implement in your workplace. This will also include editable versions so you can have an input on how you can get the most out of your coffee.

Hi. My name is Steve Jackson. In my career thus far I have worked as a head barista, café manager, coffee rep, barista trainer and coffee machine technician. As such, I have seen almost every coffee-related scenario. Over the years, I noticed that coffee can be a very grey area in the minds of many people. Almost like Chinese whispers, the story of what is right and wrong is similar, but changes from person to person. There would constantly be questions and myths surrounding coffee, and every company and café would be different. It was no wonder people were often confused and seeking answers on things they had seen or heard. Coffee is so loved as a commodity that it generates such strong opinions on what is good and bad; What is the best and what is the worst.

The problem with that is that coffee is subjective to personal taste. It cannot be compared equally as all we have is our personal taste of what we like and don’t like. The speciality coffee movement has attempted to rate and score coffees but the goal of this book is not to get you a great score. The goal of this book is to make the best possible barista by sharing the knowledge accumulated through real world experiences.

Unlike other versions of manuals from coffee companies or franchises, this one wants to share valuable insight and realities with you. This book is aimed at the individual or workplace that wants to provide the best possible coffee - no matter the type – every single time. No matter where the origin of bean or supplier you rely on, I have attempted to simplify a complicated product into a visually easy to follow guide.

Before my career in coffee, I was an aspiring 3D animator and graphic designer. I have therefore been able to combine my knowledge of coffee with my ability to create visual content. This has culminated in www.CoffeeNinjaTraining.com where you will find even more tips and tools to further your knowledge.

I would like to thank you in advance for reading this book. Please feel free to get in touch with me via my website. I have been on the journey from beginner to teacher and can relate to the uncertainty and confusion of learning to be a good barista. I can’t wait to help you on your journey to becoming a ninja!

About the Author

ISBN: 978-0-646-98037-9© Steven Jackson. All Rights Reserved

Please do not distribute or share without permission If you have any questions get in touch!

My email address is Steve@CoffeeNinjaTraining.com

Contents

History of Coffee

History of Express Coffee

What is Coffee? The cherry Arabica Vs Robusta CoffeeProducers The Bean Belt WorldCoffeeProducttion Picking Processing

Roasting

Barista Setup Flow

Espresso Equipment Grinder Machine EquipmentGuide EspressoButtons

Espresso Menu Espresso Bases BlackCoffee’s Coffee&Milk Others Coffee&Alcohol ColdCoffees

Grind GroupHandles&BasketSizes BrewRatios ChangingtheGrind

Dose DigitalGrinder ManualGrinder ManualDosingStepbyStep

Tamping TampingStepbyStep

Extracting the Espresso

Milk Texturing Temperature SteamingMilkStepbyStep Pouring

Latte Art

Cleaning Backflushing

Troubleshooting Machine faults GrinderFaults

Facts About Coffee

The complete crop to cup visual guide for specialty espresso coffee

BARISTA MANUAL

History of Coffee

Coffee was discovered over a thousand years ago by goats, according to the widely accepted legend. Around this time in the Highlands of Ethiopia (then known as Abyssinia), a young goat herder named Kaldi believed his goats became inexplicably more active after eating a certain red berry. So he tried some himself and, to his surprise, found that he also was more energetic. He went on to tell several monks nearby and invited them to taste the fruit for themselves. One variation states that a monk disapproved of the use of them and threw them into the fire. Noticing the aromas from the fire, the monks pulled the roasted berries from the fire. Somewhere along the line, they learned to mill the cooked beans allotwing the flavours to be infused with water to make a beverage. Some versions of the tale say the monks received divine intervention or were able to recite their prayers without falling asleep.

The beans themselves, and the drink the monks managed to make with them, was considered a luxurious stimulant; however they had no idea how or why. Coffee began to be cultivated in Yemen and the slow spread of the commodity had begun. In nearby Medina and Mecca, where every year many pilgrims converge, demand increased for coffee. Egypt and North Africa in the 1500s began consuming the drink. Coffee houses then began surfacing in Syria and Istanbul. The plant extracts became popular in the Middle East in the 16th century and from there, spread to Venice, Italy. There it was a heavily charged beverage for the wealthy at Europe’s first coffee house around 1650.

The rest of Europe were soon to enjoy the popular drink. By the time coffee reached England, water wasn’t safe to drink which meant really that only beer, or some kind of fermented alcohol, were on hand. These provided only a depressant affect on the body rather than the stimulating attributes associated with coffee. In the 17th and 18th centuries, coffee houses were named ‘penny universities’ as one could buy a coffee for a penny and learn and discuss all manner of things.

Up until the end of the 17th century, Yemen and Abyssinia were the only countries cultivating coffee. The Dutch began to start cultivating coffee in their colonies in the East Indies and, at the beginning of the 18th century, cultivation spread to the Caribbean, Central America and Brazil. From the middle of the 19th century, coffee became one of the world’s most important trading commodities.

History of Express Coffee

In Italy, the Industrial Revolution was in full swing by late 19th/early 20th century. In the factories, employers noticed the increased productivity in their workers after coffee breaks. However, each coffee would take 5 to 15 minutes to make - and that’s before the workers even have their drink. In 1884, Angelo Moriondo patented an early version of a ‘coffee making device’ which was steam driven. In Milan in 1901, Luigi Bezzera made improvements and patented his own versions. What was then created was the world’s first single serving espresso machine, which could brew a coffee in as little as 30 seconds.

It was basically a big boiler half filled with water which was heated by a flame. As the water reached boiling point, it created steam which in turn created pressure within. The ‘barista’ would then release a valve which allowed the steam pressure to push hot water through a dose of coffee and into a cup. It was discovered very early that the normal coffee grind was to coarse for this format. With this pressure, the hot water rushed through the coffee grounds with no resistance compared to the previous brews. So a finer grind was used to allow a longer coffee to water contact time, or extraction, which produced a more desired flavour. In short, the coffee break was then drastically reduced. The workers got their boost and the employers got their workers for longer. Bezzera still make quality coffee machines today, including the Eagle Dome which is a throwback to the original espresso machine.

In 1938, Gaggia developed a steam-less coffee machine with a high pressure ‘piston mechanism’. The result was a crema in the espresso’s which became the focus of their advertisements. The act of pulling the lever down was where the term ‘pulling shots’ came from. In 1939, La Marzocco patented the first espresso machine with a horizontal boiler. This allowed the ability to have multiple group heads. In 1961, Faema introduced the E61 group head, which is still used in many machines today as standard. More importantly, they also employed an electrical

pump which constantly flowed water through a heat exchanger before contacting the coffee in the group head. A heat exchange gets its temperature by travelling through the boiler rather than from the boiler. When boiler water is extracted, it then gets replaced by cold water which the machine needs to work hard to re-heat. The heat exchanger allows the boiler water to remain and then making coffee has little effect on temperature stability. The pump, pushing at a consistent 9 bar (usually) of pressure, allowed for a smooth consistent extraction. Before the introduction of a pump, water pressure through coffee was inconsistent with a varying bar pressure between 4 and 11. The E61 and its process remain in practice and in production still today.

In 1970, La Marzocco patented their first series of dual-boiler machines. These allowed for separate chambers specifically heated to a set temperature to match the desired profile of the coffee. The other is used only for steam to texture milk and to withdraw hot water, which is often used for teas and some espresso beverages. The argument for these dual boilers is that they can maintain a consistent temperature for brewing coffee to a desired profile without fluctuating. A heat exchange will consistently be 88-94 degrees through the group head, where the dual boiler can be set specifically to any preference.

What is Coffee?

So we all know coffee in its final form - A light brown crispy bean which smells awesome in cafes bursting with the freshly ground scent. It is then transformed into a beverage through espresso machines, and expertly put together with milk. But a surprising amount of barista’s don’t know anything about the bean before it arrives to them in a sealed bag.

The Cherry

The bean is actually the seed of a cherry-like fruit which grows from trees from the Rubiaceae family. These trees can reach around 10 to 15 metres in height in the wild, however tend to be pruned for a higher yield and easy picking. There are many types of species of coffee trees but only two dominate cultivation. These are Arabica and Robusta, and the main perceived difference between the two is taste. Robusta has a perception of being stronger and more bitter. It is traditionally used in blends allowing the coffee to punch through milk based beverages without being too washed out. The natural strength makes it viable for instant coffees also. However, Arabica is more popular in specialty coffee with its sweeter varieties and less harsh flavours and considered by many as a better quality bean.

Arabica Vs Robusta

Oval shaped bean

Smoother flavours

1 % caffeine

Rainfall 1200-2000mm

Temperature 15-25

Produces Smaller yields

Dearer to buy

Altitude 600-2000m

70 million bags exported globally

65%

Sugar 6-9%

Suseptable to diseases & pests

Rounder shaped bean

Harsher flavours

2% caffeine

Rainfall 2000-3000mm

Temperature 20-35

Produces higher yields

Cheaper to buy

Altitude 2000-3000m

40 million bags exported globally

35%

Sugar 3-7%

Disease & pest resistant

pulp

parchment

silver skin

coffee bean

skin

Coffee Producers

Basically most places near the equator. We call this the bean belt. Countries in this region are ideal for the cultivation of coffee with their natural climate. Coffee plants like temperatures between 15 and 30 degrees (60 – 90 degrees Fahrenheit), rainfall or irrigation, plenty of sun and no frost. Brazil is the dominant producer, supplying around 32% of the world’s coffee. In the 1930’s, Brazil had a massive oversupply of coffee, due mainly to lack of consumption after the depression, and were burning absurd amounts of crop as a result. In 1937, they burned, or dumped into the ocean, what would have equalled to 60% of what coffee was consumed globally that year.

The Bean Belt

Where does coffee come from?

World Coffee Production

Brazil 32%

Vietnam 19%

Colombia 8%

Indonesia 5%

Ethiopia 5%

India 4%

Mexico 3%Guatemala 3%

Peru 2%Honduras 2%

Uganda 2%Ivory Coast 2%

the rest 13%

Picking

It can take 5 years for a coffee tree to mature and become fruitful. They produce white flowers when blossoming and around nine months later, the trees will be ready for harvest. Each tree can produce between ½Kg to 1 Kg of green beans. Around 8000 ripe cherries are required to make a 1 kilogram bag of coffee. As the cherries grow, they are green in colour and, like tomatoes, once they ripen they become red. A harvest can last for four months as different cherries may ripen at different times on the same tree.

ProcessingOnce the cherries are picked we need to get to the beans that are trapped inside. The two main methods of doing this is wet processing and dry processing.

Wet Processing

Dry Processing

Dry processing is more cost effective and less labour intensive, however can result in a lower quality coffee. It is also susceptible to the unpredictability of the climate and the varying drying times. Once sorted, the beans are spread out on drying mats or slabs. Over the course of 2 to 4 weeks, the coffee is rotated to ensure even drying. Dry processed coffees can be labelled ‘natural coffee’ and can taste more earthy and fruity than washed beans. When the sun has done its work, the beans can be hulled in a peeling machine.

Once cleaned, the beans are then sorted and stored into 60-70kg bags. After inspection and sampling, they are exported. Green coffee can remain un-used for around a year without deteriorating too much in quality. Coffee which is up to a year old is called ‘current crop’. Once beyond this, the coffee is labelled ‘past’ or ‘old’ crop.

Wet processing requires a lot of water and is a more expensive process, but the result can be a much cleaner tasting coffee in the end. It begins by soaking in water and passing the cherries through a de-pulping machine which removes the skin. The coffee is then fermented for 1-3 days to remove the sticky film around the bean after which they are then washed, leaving the beans still encased in their parchment. The beans then get spread out onto drying racks or concrete slabs in the sun. To make sure the beans dry evenly they are manually turned over repeatedly. Alternatively, cultivators can use drying machines which circulate hot air in a drum to dry the coffee in a day. After this the coffee is hulled to remove the final parchment husk, exposing finally the green coffee bean.

It’s a long journey from ripe to roaster. Once the green beans have arrived at their destination, they can either be mixed with other beans to create a blend with a specific flavour profile, or embraced with its inherited qualities and roasted as a single origin.

After passing through a de-stoner to make sure any last impurities are removed, the coffee is ready. The roaster is heated to 200-250 degrees (400-500 degrees Fahrenheit) and then the green beans drop from a hopper above into the drum and begin cooking. The entire composition of the bean changes and begins to expand in size and eventually ‘crack’ as the moisture content evaporates. The sugars in the bean caramelize and begin to expose the flavours within. Generally, a roast lasts for as little as 7-14 minutes depending the roasters preference of light, medium or dark.

Once finished, the coffee releases CO2 and will continue to de-gas for 2-14 days, depending on the type of roast and bean itself. It is then packaged as soon as possible with a one way valve to allow the CO2 to escape without letting any oxygen inside. Ideally the bags they are packaged in are filled with nitrogen, allowing the coffee to stay fresh until used. Coffee should then be stored in a cool dry place. Ask your roaster for the ideal amount of time between roast and brew.

green bean light roast cinnamon roast medium roast high roast

city roast full city roast french roast italian roast burnt

Roasting

BaristaSetup

Here are some of the essential barista tools

paint brush for grinds timer

chocolate shakers milk jugs / pitchers

tamper tamper mat

shot measuring glass jug rinser

The coffee making process should all flow in one direction. For example, from left to right - grind, brew, steam milk, serve and out the door. If the grinder is on the right, then we brew and steam on the left and then go back to serve on the right, we are wasting time and effort. Also, if more than one person is on the machine, this can lead to confusion and people stepping on each other’s toes. If you have everything flow in one direction, then you will be more productive.

Flow

steam & surface cloths microfibre cloth

knock bin group head brush

bean container latte art pens

grind brew serve

Espresso Equipment

GrinderThere are many more types of grinders, but generally the two things we need to change often which are grind and dose. Common features will include a removable hopper, a gate to close the coffee supply to the blades, grind adjust collar or knob, dose adjust (either manual or digital), on/off switch and a grind chamber or shoot.

In between your grinder blades and the chamber (or shoot), there is 1-2 shots worth of ground coffee trapped. When we grind more coffee, we first receive the coffee from the day before. Many cafes run through a couple of shots each morning to ‘season’ the machine. What is really happening is they are using up the stale ground coffee which was trapped in the passage between the blades and the shoot and getting to the fresh stuff!

Tip:

beans hopper

gate

grind adjust collar

shoot

blades

Espresso Machine

FilterBefore a machine receives its water supply, it should be protected by an appropriate filter. This protects the machine from any harmful particles and sediments which can cause faults. Common problems include calcium build up in boilers and restrictors, affecting the overall taste and functionality. Different areas require different filters based on the water quality available. Check with a local expert for the correct sized filter and ensure they are changed periodically with a service.

BoilerEvery machine will have a boiler. Single boiler machines will be half full of water, allowing the other half to house steam. The water is heated by an element controlled by a pressure switch measuring the pressure inside. This steam is generally set to around 1.1 bars of pressure, allowing milk to be frothed by the barista. If the pressure is too low, then milk will steam slowly or not very well. If too high due to a fault, a safety valve will release steam so the boiler pressure doesn’t get dangerously high. Single boiler machines heat fresh water through a heat exchange before extraction. This allows a stable temperature by passing

cool water through the boiler and not directly from it. Double (or multi) boiler machines have an extra boiler completely saturated with water set to a specific temperature perfectly set for brewing espresso’s. In theory, this allows for more temperature stability compared to single boiler machines, as heat exchangers can be susceptible to too much cool water affecting pressure and temperature.

PumpIn both cases, an electric pump drives the water at 9 bars through the espresso machine. It is also used to replenish the boilers with water as required during use.

GaugesTo understand the inner workings of the machines, a number of gauges are used to measure what’s happening within. A barista can follow the pump and steam pressures to know when a machine is hot or even has a fault. A sight glass is also common to show that the main boiler has the right amount of water. Some modern machines do this electronically, and can even display the temperature of the boilers.

Group HeadThe group heads again differ between machine models but the concept is mostly the same. It allows a group handle to lock in with its coffee grounds. It utilizes a rubber ring to seal the group handle with the group head. The flow of water is spread out with a shower screen so the coffee is evenly wetted. Machines can come with multiple group heads, which allows even more capacity for producing espressos. The larger the machine, the larger the boiler inside will be inside also.

Group HandleThe group handle is used to receive the coffee from the grinder and lock into the machine for brewing. It is distinguishable with usually either a single spout or double spout, allowing the coffee to drop smoothly in to the cup(s) without mess or splash. The latter can deliver 2 espressos and once. Inside, the handle will hold a basket/portafilter of a specific size to hold a certain amount of coffee.

The ideal conditions for brewing coffee begin by using filtrated water heated to around 90 degrees. This is then pushed through ground coffee at 9 bars of pressure, taking 25-30 seconds to do so, and delivering 30 millilitres of black gold. The espresso machine is the vessel which makes this whole process possible. There are many types of espresso machines, but for the most part they aim to achieve the same goal. The modern machine provides 3 main functions: Brewing coffee, steaming milk and extracting hot water.

Equipment Guide

Espresso Machine

8

9

10

11

12 1314

1516 17

18

19

34

5

6

1

8. Drip tray9. On/Off Switch10. Group Head11. Touch Pad12. Group Handle13. Manual Group Switch14. Pressure Gauge15. Hot Water Button16. Hot Water Spout17. Steam Knob18. Steam Wand19. Boiler Level Sight Glass

Grinder1. Group Handle Fork Rest 2. Bean Hopper3. Gate Slide4. Grind Adjustment Lever5. Dosing Chamber6. Dosing Lever7. On/Off Switch

Steam WandThe steam is released through steam wands, which have a limited number of pin holes at the end. This allows the steam to controllably heat and froth the milk, rather than blast it. The steam is released usually with a knob or lever which is rotated, opening a tap which holds back the steam from the boiler.

Hot WaterThe hot water spout releases the heated water directly from the boiler. Often used for heating cups, some coffee beverages and teas (the latter not ideal as it gets replaced with cold water which may result in temporary loss of steam pressure).

Drip TrayDesigned to catch all moisture in and around the brewing area of the espresso machine. This catches and funnels all water collected ending up through a drain hose. These can get messy during the day so normally removable to allow for easy cleaning.

TouchpadThe method of extraction can also vary. Most common is the use of electronic keypads which are programmed to deliver specific volumes of coffee. Some machines may use a manual switch alone or paddle, which the barista needs to start and stop the extraction.

The machines may vary, but the most important part of a machine is the skill of the barista behind it. The skills developed behind a machine can transfer to any other as they all set out to achieve brewing excellence.

7

2

Espresso Buttons

In reality the espresso buttons can be programmed to whatever you want them to be. Below is what is commonly programmed with the espresso buttons. The easiest, and most common sense setup, is for the four available espresso buttons to create the espresso bases. On machines with multiple groups, one of the touch pads will be the ‘motherboard’ which the others will replicate unless they are programmed separately themselves. The confusing part is that different models use different sides (left or right) as the motherboard. So it’s always best to ask or experiment first. You will notice on espresso machines (and digital grinders) that there are

single cup icons and double cup icons. Within those icons, some show half-filled coffees and others are full coffees. Common sense would dictate that the ristretto’s will be the half-filled icons and the full coffees would be the espresso’s. With that in mind, button 1 would equal one single ristretto and button 2 a single espresso. Often, this would be pouring from a single spout group handle but sometimes the double is used for everything. Button 3 would create a double ristretto and button 4 a double espresso. This creates the bases for all coffees in the espresso menu.

1 2 3 4 Stop/Program

Used to access program mode of the machine or as

Stop button

Single Spout Group Handle Double Spout Group Handle

9 gram portafilter 18 gram portafilter

ristretto espresso double ristretto

double espresso

22 mls 30 mls 44 mls 60 mls0.75

ounces of coffee

1 ounce of coffee

1.5 ouncesof coffee

2 ouncesof coffee

Recommended Espresso Button Settings

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The espresso menu is often the first thing needed to teach any barista. Without knowing the end goal, how can we know which path to take to achieve it? The espresso menu can be very confusing and different from café to café, state to state, and country to country. So here are the most common espresso beverages broken down….

The Espresso Menu

Espresso Bases

Black Coffees

ristretto15-22 mls

espresso30 mls

double ristretto45 mls

double espresso60 mls

triple espresso90 mls

quad shot120 mls

lungo90-140 mls of over extracted espresso

cafe crema

120-240 mls of over extracted espresso

americano

60 mls coffee & hot water

/ long black

cafe zorro60 mls of espresso & hot

water to a 1:1 ratio

espresso romanoespresso & a slice of

lemon

guillermoespresso & a slice of

lime

piccolo

30 mls of coffee with textured milk in a 4 oz

cup

macchiato

30 mls of coffee, a dash milk & spotted with dollop of froth

(short)macchiato

60 mls of coffee (with water optional), a dash milk &

spotted with dollop of froth

(long)cortado

30 mls of coffee & milk to a 1:1 or 1:2 ratio in a 4-5

ounce glass

gibraltar

latteespresso & textured milk with

1cm of froth

flat whiteespresso & textured milk with

half a cm of froth

cappuccinoespresso, textured milk & froth

in equal parts

melangeespresso & whipped cream

viennaespresso, milk & whipped

cream

mochaespresso & hot chocolate with foam

or whipped cream

breveespresso with half & half mixture of

steamed milk & cream

Coffee & Milk

For more on these and other Espresso Drinks visitwww.CoffeeNinjaTraining.com/Espresso-Menu

ice shotespresso served over ice

iced latteespresso & milk served over

ice

affogatoespresso &ice cream

iced coffeedouble espresso over ice cream topped with milk and whipped

cream

babycinocold milk with froth and

chocolate dusting

hot chocolatechocolate mixed with

milk topped with foam or whipped cream

white hot chocolatewhite chocolate mixed with milk topped with foam or

whipped cream

chocciatostained milk with

hot chocolate

chai lattechai and textured milkwith small amount of

foam

dirty chaicoffee, chai and textured

milk with small amount of foam

irish coffeedouble espresso, whisky, sugar and

topped with whipped cream

espresso martinivodka, kahlua, espresso, simple

syrup and ice shaken

Others

Coffee & Alcohol

Cold Coffees

GrindBefore we can enjoy our freshly roasted coffee, we must first extract its goodness trapped within the bean. For centuries, grinding coffee has been the preferred method of getting the best taste from our beans and into our belly’s. Coffee broken down into grind allows water to reach as many coffee particles as possible in order to remove all the extractable qualities.

The grinder is one of the most essential tools in the coffee chain. It’s the final step in transforming the beans’ long journey to having it ready for brewing. Getting the grind right can also be one of the most confusing things for a barista to get their head around. Without proper knowledge on grind and how it works, a barista can create more issues than solutions.

“The aim is to set the grind to a point where the water to coffee contact time is perfect to the profile of the coffee being brewed to achieve a desired taste”

Grind and extraction time differs in preference from café to café but the overall goal of getting the best out of the coffee remains the same. If grind is too fine, the contact time is elongated and often results in a ‘bitter’ cup. If grind is too coarse, water has no problem finding its way past coffee and doesn’t contact enough to extract the natural oils and flavours. The challenge is finding and maintaining a balance in our grind.

Visually we can inspect if grounds are too fine or coarse if we know what we are looking for. Coarse grind can sometimes look more like wood chips. It will contain more lighter coloured shards, and may resemble more of a French press grind which is much coarser than a normal espresso. Really fine grind has clumps or balls of grind which are so fine that groups have stuck together.

Course

pour should have a rat tail shape

course grind can appear to be more dose as it cant compact as

much

water flow not slowed down by course grind

fine grind can appear to be less dose as it compacts further

water flow slowed down by fine grind

Fine

Perfect Dose close to top of filter basket

extraction can be dark and bitter in taste

extraction can be light and weak in taste

coffee will be golden caramel in colour with plenty of crema

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Group Handles & Basket Sizes

single spout group handle

double spout group handle

9 gram 12 gram 18 gram 22 gram 28 gram

Let’s start by breaking down the group handles and portafilter basket sizes for the Espresso Bases. To accommodate the different lengths of espresso, we have different portafilters or baskets in our group handles to carry the same yield across different sizes. Common extraction time would be to aim for 25 seconds for 30mls of coffee.

The single basket 7 to 9 grams and can extract up to 30mls / 1 ounce of coffee or less. Typical Italian blends use this size for ristretto’s and espresso’s. The basket bottle neck shape helps create more resistance to the water pressure from the espresso machine which otherwise wouldn’t slow the water enough with coffee alone. The single basket is usually held in a single spout group handle.

Note also, just because we may be holding a 9 gram basket doesn’t mean we have 9 grams of coffee in the basket. The truth is we can have more or less coffee in the basket to achieve or ideal extraction time. If we were to weigh our dose once we are happy with extraction, you may find up to 12 grams in a 9 gram basket, for example.

The double basket, 14-18 grams, is used for double espresso’s and double ristretto’s. The basket itself slightly narrows towards the bottom. This in combination with double the amount of coffee, resists the water to the extraction time similar to that of the single shot. It is not uncommon for double shots to be standard in some venues, delivering anywhere between 30-60 mls / 1-2 ounces.

The triple basket, or 21 gram portafilter, has a straight wall as the coffee is resistance enough to withstand pump pressure to an ideal extraction. The larger amount of ground coffee allows us to deliver up to 90 mls / 3 ounces of espresso, also known as triplo. Some venues which prefer the extra yield may also use this basket for double shots (60mls / 2 ounces).

A quad shot basket, 28 grams, is visibly deeper than the previously mentioned and also requires a deep group handle to accommodate. They allow 120 mls / 4 ounces of coffee to be delivered. Mostly used for the large 16 or 20 ounce cups of coffee, allowing the same coffee-to-milk ratio to be more easily prepared in the smaller 8 and 12 ounce cups.

Anything ranging outside the parameters of the portafilters described previously may be classified as under extracted or over extracted coffee. Under extraction states that the brew was cut short before its desired outcome. Over extraction happens when the coffee ‘blondes’ in colour from its original dark caramel crema, and extracts too much volume from the coffee it had to work with. Either will affect the taste of the final product. However, in both cases, you may want to under extract or over extract the coffee based on consumer preference.

You may even see the espresso bases described by their brewing ratios as the difference between them. The brew ratio is the degree of dry coffee used (or dose of grounds) to the volume of wet coffee extracted. So, a ratio of 1:2 would mean every 1 gram of ground coffee would produce 2 grams of extracted coffee liquid. The chart below is an example of common practice.

Brew Ratios

This is just an example to give you an idea on yield. Many espresso’s for example may be made from a 9 gram basket and result in 30 mls / 1 ounce of coffee. According to the chart this would be classified as a lungo not espresso. The type of coffee may also play a part in this as a good blend can achieve great results in this scenario. A single origin may require more yield to achieve the same strength and body as a well-crafted blend. The brew ratio preference is also a big opinion divider, and you should ask your coffee supplier for their preferred brew ratio.

ratioristretto 1:1normale

(espresso) 1:2

lungo 1:3 or 1:4

cafe crema 1:7

Changing the Grind

1

2

3

4

The decision to change the grind should be in reaction to an extraction which we want to improve. More on that later. If it is decided that a grind change is needed follow these steps:-

1. Close the gate allowing coffee through to the blades of the grinder.

2. Then make the adjustment in reaction to your extraction time. Always read the grinder as you don’t want to go the wrong way. Make only a small adjustment of 1-2 notches at a time.

3. The reason we closed the gate first is so now we can run through the coffee which is set to the old grind.

The most common mistake made in adjusting the grind is that people think that a change is instant and don’t allow their change to come through before reassessing. Therefore they can change the grind multiple times before their first change has actually come through. Once no more coffee is dispensing from the blades we can open the gate and allow the beans drop run through the grinder again.

4. Now your change has arrived, we can reassess it. Time the double shot one more time and see what result your change has made.

If needed, repeat the process to get it just right. After your double shot is timing perfect, we know our grind is good.

Once you have your grind, we cannot just set and forget. Beans react to the environment they are in

and are vulnerable to the elements. Air, light, moisture and temperature all play a part and can affect your

perfectly set grind. The amount of time the beans are sitting exposed in these elements plays a

significant part in their sustained quality. If your beans were left in the grinder overnight for example, you may notice the difference

once you start to use fresh beans. Blades also wear over time and

become blunter from grinding lots and lots of coffee. The blunter they get, the finer

your grind setting will be. For all of these reasons, a barista will ‘dial in’ the grinder every day to ensure a quality extraction.

Mark your grinder! As your blades wear your grind on average will go finer and finer. But this will happen really slowly. Even if your grind changes morning to afternoon mark your grinder so you always know your window of optimum grind. Gradually this mark, or window, will move but if someone knocks it out too far somehow you will always have a point of reference to begin again.

Tip:

Dose

Digital Grinder

Digital grinders are programmable to set your dose to drop the precise amount of ground coffee. With multiple buttons, these can be set to both single shot or double shot quantities. These grinders allow for less room for error as the program will be consistent in its delivery. In comparison, manual dosing is much more susceptible to inconsistencies. Once the dose is set perfectly with the grind, rarely will it need to be changed too much. As the coffee gets exposed to various elements, the dose may seemingly move but what is actually happening is the grind has changed due to its environment, and the grind will look higher or lower than normal in the basket.

Finer grind can be compacted further. Whereas coarse grind doesn’t compact as much and looks like more dose. More often than not, once the grind is rectified the dose and height of the coffee will return to normal.

Now that we are happy with the grind, we need to be able to dose the correct amount of coffee into our portafilter’s consistently. It’s worth noting that dose can have a 1-2 gram variance with almost every grinder, even after they have been set. To counter this, barista’s have begun to use scales to weigh in the dry grounds. Brew ratio is then achieved by weighing the wet coffee of the extraction. This elongates the process a little but measures any variance every time.

over dose good dose under dose

too much dose creates more resistance for water to pass

through

creating a slower extraction

correct dose will be close to touching shower screen

pour should have a rat tail like shape

not enough dose creates less resistance for water to pass

through

used cake can be sloppy and wet when dose is low

creating a faster extraction

under dose

over dose

correct dose

Get your copy at www.CoffeeNinjaTraining.com/baristamanualdownloads.html

Manual GrinderInside a manual dose chamber, you can see six segments. These pockets are where coffee nestle into to create a dose. Each pull of the lever will release one segment of dose. The nut in the middle can adjust up and down to set how much dose each segment will release.

For example if we have a double shot, we need to load into an 18 gram basket, three pulls of 6 grams. But this will only work if the segments in the chamber are filled with grounds. If they are even slightly empty, the dose will be out. If you’re using a single 9 gram basket, two pulls will give you 12 grams of coffee. However, this can be too much and to combat this, baristas often swipe of some coffee back into the chamber to the dose level they require. Swiping close to flat for a single shot usually works well, but to dose by sight for a double shot follow this guide.

1. Grab your group handle and wipe portafilter basket clean of old coffee with a microfibre cloth.

2. Begin grinding some coffee and continuously pull lever to release coffee into the basket, gradually filling it up.

3. Once it’s a bit over half way, tap the group handle on the bench top to rest the coffee, allowing it to compact naturally into the basket.

4. Continue adding grind until you think you have a little too much.

5. Rest the grind again and bring to top of the chamber. Swipe level of grind back into the chamber with a dome still left rising above the surface. (For single shot, swipe flat).

6. Tamp the coffee and assess if it sits where we want it. At this point, if needed we can go back and either add more coffee or swipe some off again.

7. Brush the rim of the basket to remove any loose grinds on the surface. If left on the rim, loose grinds can stick to the seals and create a leak of grinds during extraction.

8. Insert the group handle into the group head and begin extracting within 3 seconds of coffee being in place.

Manual Dosing Step by Step

1 2

3 4

5 6

7 8

Tamping

Once we have our dose we need to tamp the coffee, evenly compacting it. The key is to create a flat polished surface with no obvious easy paths for water to cheat its way through.

General consensus would suggest that 30 pounds of pressure is required to be ideal for tamping pressure. But what is that? Practice with a set of scales. Tamp down onto a set of scales until it reaches 30 pounds. You will then know what it feels like to create that pressure.

In truth, the consistency of the grind setting is more important than the actual tamping strength but if one person tamps with all their might and another staff member tamps weakly, then this will have a bearing on the extraction times.

1. Wipe the portafilter with microfiber cloth

2. Load dose either ‘by sight’ or using digital pre-set

3. Brush loose grinds to the centre with finger (optional) 4. Rest group handle on bench or tamper mat

5. With tamper, press down firmly and evenly in to the coffee

6. Finish with a twist to polish the surface smooth

7. Wipe any excess grinds from the rim before placing into the machine

Tip:

Tamping Step by Step

1 2

3 4

5 6

7

Extracting the Espresso

Once we have our grinds ready, we can extract the flavours and aromas through the machine. Once the loaded group handle is in place, the extraction needs to begin straight away. The previously mentioned espresso buttons/manual group buttons are used to do this.

A good extraction can be recognised quite easily. You will have a pre infusion (the period between pressing the extraction button and visibly seeing the coffee start to pour out) of around 3-5 seconds. The coffee will look caramel in colour - not black or blonde. This indicates freshness and a good flow. The pour will almost be coming back on itself in a mouse tail shape and begin to break up from the main steam as it’s about to reach the cup. The fresh crema will dominate, before eventually dissipating. The taste will be balanced on your palate - not being too sweet or too bitter, or offending any natural senses.

Assessing the Espresso

strong

fruity

caramel

chocolateycitrus

mild

nutty

tangy

harshBitter

Sweet

Salty Salty

Sour Sour

Timing is the most common way of assessing the espresso’s quality without tasting it. This in conjunction with maintaining a desired brew ratio. Generally extraction times are preferred to be in the 20-30 second range. Each coffee/company will have a profile to how long they like their coffee extracted. If your pour is under 20 seconds, then generally the grind is too coarse. If above 30 seconds, then the grind is too fine. In either scenario, an adjustment needs to be made.

When the espresso has finished, the used coffee should be removed from the group handle and knocked out into dump tube. When not in use, place the handle back into the group head to allow the group handle to stay heated at all times. A cold group handle can cool an espresso when brewed, resulting in a less than optimum temperature. Used coffee should never stay in the group head for a prolonged period of time.

Milk texturing is always the craft which takes the longest for baristas to master. It can take lots of practice, with lots of mistakes along the way, to get the hang of it. The days of mountains of froth on top of cappuccinos are now being replaced with skillfully textured microfoam, which is then perfectly placed to draw extravagant shapes of art atop of the beverages and enhancing the overall experience of the customer.

Most baristas use a range of 3 milk jug sizes as shown below. From left to right, these can perfectly create 1, 2 or 3 small coffees perfectly with very little wastage and an accurate amount of foam. Or, the 600ml jug can be used for one mug of coffee and the 1 litre used for two mugs. In high volume cafes or venues which sell 16, 20 or 24oz cups of coffee, they may also use even larger jugs. However, these take a long time to heat up and are not ideal for constancy and latte art.

If we were to use a jug too big for the job, we will have a lot of left over milk afterwards. This is likely to be re-heated for the next order if just left and repeated over again, just topping up with some fresh milk. Milk contains varying levels of fats which are protected by a small membrane. Steaming the milk breaks down the protective layer and exposes the fats and all of its nice flavours which we enjoy. When we re-heat those already exposed fats they get burnt and the taste of the milk can reflect this. Even in low fat milk, the re-heating process continuously burns the milk more each time. You wouldn’t re-heat chicken over and over again, so a general rule would be to not do so with milk.

The only thing to add to this is nobody is perfect. And having no wastage ever is ideal but not realistic. We have different size milk jugs to limit the amount of wastage – not totally eradicate it- as there will always be some. The skill is trying to make it as little as possible, without falling short.

350ml 600ml 1 Litre

Milk Texturing

8 ounce cup 12 ounce cup 16 ounce cup

With any milk jug you select, you should always start with fresh milk filled near to half way. From there we will steam, expand or texture the milk to the point of froth we want. The following chart shows the different levels of froth needed for a flat white, latte and cappuccino. As detailed earlier in the menu, the only difference between these 3 popular drinks is the amount of foam or froth. With that in mind, that’s the only difference we need to create.

A lot of people judge temperature by feel. The problem with that is what is too hot for your hand, is not too hot for your tongue. Gauging by feel is fine for experienced baristas but if you’re starting out, you will want to use a tool to help you sharpen your feel of temperature. Thermometers are often used but they do not give a live reading. When you turn off the steam, the temperature reading on the thermometer will continue to rise for a few seconds before settling on the actual temperature. Each thermometer also needs to be calibrated periodically. The other alternative is temperature stickers which can be stuck on the side of the milk jugs. These will give you a live reading but might not last well if used in a commercial dishwasher regularly.

The closer to themiddle of the jug

you are, the slower the milk will spin.The closer to the

outside, the fasterthe milk spins.

Steam wand penetratesthe milk half way between

the middle of the jug and the outer wall. Have the steam

tip line just visible above the milk level.outside, the faster

the milk spins.

Circular Motion

Temperature

Cappuccino

Latte

Flat White

Start LevelIf steam tip is too

deep you may get a loud screaming noise. This means the milk

needs air

Tip:

1/4

1/2

3/4

FULL

Don’t want to burn your milk? Heat the cup! Once you see the extra hot latte come in, heat the cup you will serve the beverage in with hot water. Allow it to sit and absorb the temperature as long as you can spare and then make the beverage. This eliminates heat transferring to the cool cup and maintains the heat for the beverage instead. This can’t be done for takeaway cups obviously, but gives you an alternative to boiling the milk.

1

2

3

4

5

6

7

8

9

10

11

12

13

14

1. Select the correct size milk jug and fill with required amount of milk (roughly half full).

2. Before texturing milk, we need to purge the steam. The initial burst of steam always contains moisture, which we don’t want in our milk.

3. Manoeuvre the steam wand into position using the anti-burn rubber so you don’t burn yourself.

4. There is usually a visible line at the tip of the steam wand which is the tip which can be unscrewed for cleaning. Use this line as a guide and submerge the milk so this line is just visible. From the top point of view, the tip should enter half way between the middle and the wall which will ensure a spinning motion when steam is turned on. Always use the handle if holding the milk jug to protect yourself from the heat.

5. With your free hand (usually your dominant hand) turn on the steam.

6. Then place your hand onto the side of the jug to keep track of the temperature as the pitcher heats. This allows you to be able to look away or even engage with customers because this hand will always have a bearing on the live temperature of the milk.

7. Experienced baristas sometimes position their milk jug to sit on the drip tray with the wand holding it in place to froth by itself. This frees the barista up to prepare other things while the milk is heating.

8. When the tip of the wand is close to the surface, the breaking noise will be heard which creates froth and heats the milk in a whirlpool motion. If the milk is making a load screaming noise, your tip is too deep into the milk and you need to bring it closer to the surface and introduce some froth. You want to reach your froth level before the milk gets to 50 degrees (150 degrees Fahrenheit). This is the key to silky milk. If we were to

Steaming the Milk heat in the first half and froth in the second half of the process, we would ended up with very bubbly milk.

9. Once you have reached your desired froth level, submerge the steam tip line just below the milk surface again and wait for desired temperature.

10. Once your hand is too warm, don’t turn off yet - pay attention! Your milk is almost finished but too hot for your hand will NOT be too hot for your tongue when you drink. Watch your temperature device and be ready to turn off. Most agree the milk temperature should be 65 degrees (150 degrees Fahrenheit) but some customers may like it hotter. Different milks such as soy may burn sooner than regular milk.

11. Turn off the steam when you’ve reach desired temperature.

12. Immediately wipe your steam wand with a dedicated cloth and purge the steam away from yourself. Purging rids the steam tips of any leftover milk. Without purging they can become blocked, hindering steam pressure in the future.

13. Look into your milk and you will see bubbles. Tap the jug on the bench with some force. Soft taps may not be enough to pop them. This may take 1-3 taps.

14. Spin the jug in a circular motion until the milk looks flat and shiny like paint. Once you get this affect you are ready to pour!

Whenever milk sits, it sets. Froth is distinctively separated from the milk. This can be seen in any latte. By spinning the milk in a fast circular motion and pushing it around the walls of the jug, we combine the milk and froth into one silky texture.

Tip:

Milk Pouring

Often glanced over, the pour can be just as important as the actual texturing. If not done right all the previous good work can be undone here. To make it easy, let’s say there are two stages to a pour. Stage 1 which delivers milk. And stage 2, which delivers froth. Stage 1 builds a base and brings the crema of the coffee to the surface. Stage 2 drops white foam on top in the last third and this is where any latte art happens. The contrast between brown and white is the ultimate goal, regardless of the picture on top.

What’s the difference between the two stages? Mainly just the tilt and height of the jug whilst pouring. Stage 1 has a thin stream which dives beneath the crema surface and is often poured from a slight height. Stage 2 gets low, almost touching the coffee, and the tilt encourages the thicker froth to flow from the spout and rest on top of the beverage. It’s vital to pour as soon as the milk is ready and while the espresso is still fresh. If the crema has dissipated, then the beverage will not look or taste as nice. The speed of pour is also important. If you pour really fast, the milk and the coffee mix and the drink becomes pale in colour and weak in taste. If you pour slowly whilst always maintaining a good flow and steady delivery, you will achieve a good contrast between the coffee and milk. This contrast means the espresso has been brought up to the lips of the customer and will taste better for it. Let’s not forget they are ordering a coffee, not a cup of milk.

Cappuccino

Latte

Stage 1

Stage 1

Stage 2

Stage 2

Flat White

Stage 1 Stage 2

The chart above shows that it helps to tilt the cup from the beginning to lessen the surface area of the espresso. This is obviously less effective with latte glasses. People often build a base in a circular motion around the coffee during stage 1 to keep the entire surface fresh. This helps when attempting latte art designs later in the pour. Once almost 2/3’s full, bring your milk jug low to the coffee, almost touching the cup, and tilt the pitcher. Level the tilt of the cup as necessary so not to spill, until completely full.

Latte Art

In order to accomplish latte art, there are a few things that need to happen. First, the barista must create a silky textured milk with the right amount of microfoam. If the espresso is fresh and poured as it should be, the barista then has to skillfully pour the milk in a manner which both draws a design and keeps a deep contrast between the white milk and brown coffee.

Latte art is also the fun side of coffee and gives the customer the first impression of the beverage. A good starting point is controlling your pour to the point of being able to deliver a symmetric blob with the desired amount of foam. If you follow the pouring chart on the previous page, you will achieve at least a blob on command with a nice contrast. After you master the blob, then you can progress into some latte art. The chart below is a guide of where to start. Try not to skip ahead or take on more than one at a time - master one and then move to the next!

blob heart

teddy bear tulip

swan indian

double heart rosetta

more tulips wizards hat

winged double tulips

invert

Use stage 1 from the previous chapter on pouring to build your brown base, then stage 2 to deliver your foam and place your designs low to the cup. Then, to turn a blob into a love heart, you would then need to reposition the pitcher back to stage 1 to go through the design. This thin stream going through what you have drawn allows the love heart to the take shape. This approach is used in many other designs shown here, including the rosetta and tulips.

Latte art is by far the most creative and impressive aspect of making coffee. Free pour skills have almost become the measure of a barista. Local smack downs and latte art competitions can be found most places where coffee is. Free pour is not the only means to create pictures. Many baristas use pens and other utensils to etch designs into the foam. A short amount of time on social media will show an endless stream of variations and combinations of designs. Have fun, and challenge yourself.

CleaningAlthough it may sound like a lot of work, most of the cleaning required is done throughout the day. Wiping and purging the steam wand frequently, dropping oils between each coffee, using a microfibre cloth to wipe the portafilter basket in between coffees & mini back-flushes as required in between busy periods. It’s no coincidence that the best baristas tend to also be the fussiest cleaners. This is because they know that it doesn’t matter how good you are at making a coffee, it’s useless if you have a dirty machine. A chef never leaves their kitchen without leaving it completely spotless, and a barista should have the same pride on their work station.

Apart from cleaning external surfaces and the drip tray of the espresso machine, back-flushing is the key procedure to get right at the end of each day. The inside of your shower screens will contain coffee oils which we cannot physically reach. So we need to use a specific espresso machine cleaner chemical to remove these oils we can’t get to.

A service should also be periodically conducted on a coffee machine, which would include new seals and screens along with a descale and/or boiler flush. This service upkeeps and cleans the entire machine rather than just the coffee brewing area.

For the grinder, dry clean the shoots and chambers as best as you can and use a paint brush to wipe away any loose grinds. Clean the bean hopper once a week to remove coffee oils and only put back in place when completely dry, otherwise moisture can travel down and block the grinder.

backflushing

Remove used coffee and flush a few seconds of water through the group head

1

Brush away any loose grind from shower screens and seals

2

Place 1/4 teaspoon of chemical into blind filter and place in group head

3

Manually switch water on for 5 seconds and switch off allowing pressure to release. Repeat 10 times

4

Remove group handle and run through 5 seconds of water

5

Place group handle back in and repeat cycle, 5 seconds on 10 times without chemical

6

Place group handles and portafilters in a bucket with chemical to soak for 15 minutes. Then remove and hand or dish wash

7

Extract a coffee (normally next morning) to ensure all chemical has been removedNote: each group head needs to be backflushed seperately

8

How often should my coffee machine be serviced?

Barista’s are not expected to fix coffee machines, but they are vital to identifying issues before they become problems. Often issues are able to be solved by barista’s or avoided all together just with a little attentiveness.

Depends on volume of coffee, but every 6 months is a good period. A good indication is if your group head is leaking despite being locked in tight when you make a coffee, then your rubber seals most likely need replacing. This means the machine is likely to be overdue for a service because new seals are soft and flexible. Over exposure to heat causes them to lose their flexibility and after a while, they don’t create a seal with the group handle no matter how tight they are locked in. This causes them to leak water while brewing.

Common faults you may encounter= barista

= technician

Espresso Machine Faults

Not pouring or no water through group head Check grind t(too fine?) Check pump pressure & water supply to machine Solenoid valve faulty Injector blocked Flow meter blocked Never cleaned and shower screen blocked with coffee oils Water filter blocked Water supply not on?

Different groups pour at different speeds Blocked injector Flow meter issue Check programming

Water leaking from group head Rubber seals need changing? Check last service? Group handles not being locked in tight enough to create seal

Or less often Split portafilter baskets Check for dints in portafilter baskets on top rim

Won’t stop pouring through the group Manual button left on

Solenoid stuck. Press on and off 10 consecutive times really fast and it may fix itself, otherwise replace.

Boiler full (saturated, no steam) Water Inlet valve faulty

Electrical inconsistencies: Touchpad Board

Lights flashing Generally a warning that machine doesn’t have a water supply.

No steam or not turning on Machine not hot yet? Can take 15 minutes Switched on correctly? Power supply to machine? Has circuit board tripped? Does power plug work with another appliance?

If machine at fault then problem could be number of things: On/off switch faulty Pressure switch faulty Anti-vac valve stuck Heating element faulty Power plug faulty (check for signs of burns)

Troubleshooting

Hot water from hot water spout too hot / spitting, or too cold Mixer not working properly

Mixescoldwaterwithhot watertoensureasmoothflow

Shots pouring long / short Check grind and dose

Refer grind section

Check programming and re-program if necessary

Measure shots

Coffee has no crema and looks black during extraction Coffee stale? Check date

Grind not right

Coffee really bubbly. Even after milk is added Coffee could be still de-gassing. Checkroastdate

Blocked drain / dirty water leaking under machine Replace or clear drain hose

Grinder FaultsNot grinding On/off switch faulty (or not on) Power supply faulty? Try another appliance. Check switchboard

Grind too fine? Ifallthewayfinebladescan bestucktogetherandunable to move

Grind to course and shoot blocked

Gate at base of bean hopper closed

Bean hopper not in place properly and not hitting safety switch

No beans in grinder causing motor to overheat If exterior warm to touch, waittocoolandtrygrinder again

Capacitor not kick-starting motor Touchpad or computer board faulty

Taking too long to grind Blades could be blunt and need replacing

Facts About Coffee

Coffee was first eaten and made into wine.

In 1675, King Charles II attempted to ban coffeehouses as he saw them as places where political conspirators would plot against him. A few of his supporting ministers convinced him not to go through

with it though, as they loved coffee too!

Upon its arrival to London, coffee was safer to drink than water. So was beer and gin, however

it was the revitalising affects of coffee which accredited it with inspiring the literacy revolution.

Caffeine increases your levels of adrenaline and releases fatty acids from fat tissues, leading to a better physical performance by those who consume caffeine before working out.

Espresso coffee comes from the word express. When first invented, the method was described as the express service of instantaneous coffee.

To die from coffee you would need to drink more than 100

cups. But your body would reject the amount of liquid you drink in such a short space of time before you get anywhere near enough caffeine in your system.

Coffee was the first food to be freeze-dried.

The word cappuccino means ‘little hood’ in Italian. It refers to the period in the late 1600’s of Austrian domination over Northern

Italy when the robes worn by Capuchin friars, or monks, slightly resembled the dark brown colour of the

coffee.

Consumption of coffee can reduce the risk of Alzheimer’s disease, type 2 diabetes, Parkinson’s disease, dementia, liver disease and cancer.

The people of Finland consume the most coffee in the world per capita.

The first webcam created was invented to keep an eye on the coffee pot.

The word ‘barista’ is translated from the traditional Italian bartender. A barista is a person who works in a bar serving all manner of drinks, including espresso’s.

The word has since evolved to be recognised exclusively with a person’s coffee preparation and service skills.

500 billion takeaway coffee cups are estimated to be made globally each year. 80 year old trees are what most of them are

made from. However, due to a thin layer of polyethylene which makes the paper cup waterproof, they cannot be recycled in most recycling centres. They then take 20-50 years to decompose in landfill after only a few minutes of actual use.

Conclusion

I often get asked, ‘What makes a good coffee?’ It’s such a loaded question - as if there was a simple answer. The truth is many things done right together make a good coffee. Like a chain, it only takes one link to break down for that coffee to be compromised. This manual has been my take on answering that question in a clear and visual way.

Put simply, a good coffee comes from good ingredients freshly ground to pour to a measured time and volume, combined with carefully steamed milk - all from clean well-maintained espresso equipment. It also helps if it’s served with a smile.

Your journey doesn’t end here at the end of this book. To download your free addition content go to:

www.CoffeeNinjaTraining.com/baristamanualdownloads.html

There you will find uniquely designed charts, logs, assessments and order sheets for you to implement.

You will find lots of other helpful things on the website too, and feel free to get in contact if you have questions or comments.

Thank you for taking the time to read this book. I hope your next coffee is better for it and you become the ninja I know you can be!

Good luck!