Basic Barista Class

BARISTA TRAINING BASICS 

UNDERSTANDING HOW THE COFFEE BEAN BEGINS

Coffee beans actually begin as the seed of a cherry-like fruit that grows on a coffee tree. The fruit begins as a blossom, resembling a jasmine flower, which lasts only a few days. After the flower dies what remains is a small green coffee cherry. These green cherries turn yellow then to red then a deeper red almost to a black. Within 6-9 months the cherries are ready to be picked and shipped for processing.

TWO TYPES OF COFFEE BEANS

Mixing together several types of coffees produces the best blends. Combined, they balance each other giving the best flavor and aroma. 

Espresso has less than half the caffeine of brewed coffee merely because the amount of time the grounds are in contact with water is shorter. 

ESPRESSO MACHINES

Manual Espresso Machines - these machines require a lever, which the Barista controls. The lever is pushed down to force the water through the grounds.

ESPRESSO GRINDERS

Burr grinders shave the coffee bean into precise microscopic flakes. 

Espresso grinders also have a few specific part names. These names are important to know and you should have an understanding of each part's function.

Doser - The doser is the part of the grinder that holds the ground coffee. A lever is pulled to dispense the grounds into the portafilter. 

Adjusting the grind - The grind is one of the essential components in creating the ultimate espresso beverage. You must only grind to order, as once coffee is ground it immediately starts to lose its flavor and aroma. You will need to monitor your grind constantly; you want to grind to a powder like consistency, with a slightly gritty feeling. If the grind is too coarse (fast) it will result in a sour, weak, watery taste, too fine (slow) will result in bitterness. Acid is the first thing extracted from the coffee, followed by sugar and eventually caffeine. The thickness of the crema determines the perfection of an espresso. 

WATER PURITY

ESPRESSO EXTRACTION

TAMPING

MILK STEAMING FOR ESPRESSO DRINK BUILDING

MILK STEAMING TIPS

Inexperienced Barista often produce large, dry milk bubbles to be spooned on top of espresso creating a "Hot Milk Latte".

Your Goal is to create fine, velvety, small-celled, textured, foamed milk

ESPRESSO MACHINE CLEANING AND MAINTENANCE

It is important to wash the hopper with hot soapy water to prevent espresso bean oils from building up and becoming rancid. Brush out all excess grounds from inside of doser and wipe inside and outside with a dry paper towel nightly.