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SPECIAL EDITION compiled 2017 ∙ edition 1.0

BASIC BARISTA TRAINING

Guide, How To, Instructional & Terminology

INTRODUCTION
One of our aims at The Daily is to make and serve the best cup of coffee
in the country, regardless of the cost or the effort needed. To do this we
cannot only study the recipes – it is important to understand all the tasks
and procedures connected with creating great beverages and serving
them in an environment that changes visitors into regular customers.

BARISTA SKILLS
THE BARISTA THE BARISTA’S AIMS
A Barista in an expert who understands the The Barista has three very important aims:
complexities of coffee and strives to make the ∙ To provide customers with consistently
best cup of coffee every time. It is someone who perfect espresso drinks and to continue
has the skill to create the perfect cup of coffee in to educate them in the of espresso
a changing environment. The term ‘Barista’ comes
from Italy, where it is a chosen profession that can ∙ To give personalized and exceptional
last a lifetime. All our team players who come into service to every customer in a
contact with customers are trained as Baristas. professional manner
Even though we offer food and other beverages
∙ To accomplish many tasks at the same
in our stores, coffee is always our main focus and time, working quickly and efficiently
our customers must see us as the supplier of the and maintaining all components of the
best coffee in the world. At The Daily we blend espresso bar machine and surrounding
the art form of the Italian coffee tradition with areas.
international business practices within a South
African context. It is important for you as a Barista
to feel confident, using the correct terminology and
creating and serving the best beverages according
to The Daily standards.
INTRODUCTION compiled 2017 ∙ edition 1.0

WHAT IS THE GOAL? INDEX

Our PRIMARY GOAL

1. HISTORY OF COFFEE
at 2. COFFEE PALATE
The Daily DEVELOPMENT
is to
PROVIDE AN AWESOME 3. LE NEZ DUCAFÉ
CUSTOMER EXPERIENCE
4. COFFEE CUPPING
5. EQUIPMENT IN THE
We want to build LASTING RELATIONSHIP with COFFEE BAR
our customers, ensuring that they will keep coming 6. OPERATING THE
back, bringing friends and family with them.
GRINDER
Customers will only return if they have had a 7. POURING A PERFECT
GREAT EXPERIENCE.
SHOT OF ESPRESSO
What creates EXPERIENCE? 8. MILK AND MILK
Customers’ experience is created once their senses TEXTURISATION
are touched.
9. COFFEE CUP COSTING
What are our senses?
TASTE ∙ SMELL ∙ TOUCH ∙ SIGHT ∙ HEARING 10. FILTER COFFEE

A customer walks into our shop and SEES the

11. SMOOTHIES, TEA, HOT
design and décor – the cheerful colours of our Café CHOCOLATE
Collection posters, painted chairs, playful graffiti
12. EQUIPMENT MAINTENANCE
wall, and mouthwatering cake selection.
He HEARS the cheerful chatter of other guests and 13. TERMINOLOGY
staff, the sound of the coffee grinder and laid-back
jazz music. 14. FEEDBACK

He SMELLS the inviting aroma of freshly ground

coffee.
He orders his first coffee and the SIGHT of the latte
art on his cappuccino reassures him that care was
taken in preparing his drink and that a well-trained
barista is at the helm. WHAT IS COFFEE?
He FEELS the warmth of his cup and breathes in The coffee bean as we know it is actually
the comforting aroma. the seed or pit of a coffee cherry. This
Then his TASTE buds are ignited as he takes his “cherry” comes from the coffee “tree”,
first sip. Ah…, yes…
which is actually a tropical, evergreen
shrub. A ripe coffee cherry very much
Then the first mouthful of chocolate brownie with
resembles the cherries we eat.
home-made ice-cream… mmm, he is in heaven.
Each cherry normally contains two beans,
This customer just had a GREAT EXPERIENCE.
which grow facing each other.
Not only will he be back for more but he’ll be
spreading the word!
HISTORY OF COFFEE compiled 2017 ∙ edition 1.0

HISTORY OF COFFEE
Coffee is the second largest trading commodity in It offers better trading conditions to marginalized
the world. Oil is the largest. producers and workers. Fair trade organizations,
along with the backing of consumers, campaign for
Coffee is one of the world’s most popular drinks, change in the rules and practice of conventional
with more than half a trillion cups consumed international trade.
per year. Over 25 million small producers rely on
coffee for a living. Fair trade coffee creates a trade environment
in which the coffee importer has a direct
Almost a third of the world’s coffee is produced in relationship with the coffee producer, excluding
Brazil. Over 5 million people are employed in this the middlemen. Coffee importers provide credit
field in Brazil. to farmer to help them stay out of debt with coffee
traders so they can develop long-lasting trade
Cultivation of coffee is not subject to automation, as relationships.
other commodities, but requires constant attention
to harvest. The coffee industry currently has a commodity
chain that involves:
Coffee is labeled under certain environmental - Producers
and labour standards:
- Middlemen exporters
∙ Bird-friendly or shade-grown coffee is said
to be produced in regions where natural - Importers
shade (canopy trees) is used to shelter - Roasters
coffee plants during parts of the growing - Retailers
season.
∙ Organic coffee is produced under strict BEFORE REACHING
THE CONSUMER.
certification guidelines, and is grown
without the use of potentially harmful
artificial pesticides or fertilizers. Middlemen exporters purchase coffee directly
∙ Conventional coffee is grown with more from small farmers. They typically purchase
pesticides than any other agricultural crop the coffee below market price, keeping a high
- cotton comes second. percentage for them.
∙ Fair trade coffee is a trading partnership,
based on dialogue, transparency and Large coffee estates and plantations often export
respect that seed greater equity in their own harvests or have direct arrangements with
international trade. a transnational coffee processing or distributing
company.
Fair trade is produced by small coffee producers
who belong to cooperatives, guaranteeing for Green coffee is then purchased by importers from
these cooperatives a minimum price, though exporters or large plantation owners. Importers
with historically low prices, current fair trade hold inventory of large container loads, which they
minimums are lower than the market price of only sell gradually through numerous small orders.
a few years ago. They have capital resources to obtain quality
coffee from around the world, capital normal
(transfer USA is the primary organization currently roasters do not have.
overseeing Fair Trade coffee practices in the United
States, while the Fair-trade Foundation does so in Roasters’ heavy reliance on importers gives the
the United Kingdom.) importers great influence over the types of coffee
that are sold to consumers.
HISTORY OF COFFEE compiled 2017 ∙ edition 1.0

COFFEE COMES THE PLANT AND

FROM… COFFEE CHERRY
Coffee originated in Ethiopia, but is now widely The genus coffea coffee plant is shrubs or trees
cultivated in the subtropical regions between the with a controlled height of maximum 3 meters,
Tropic of Cancer and the Tropic of Capricorn. otherwise they could grow to 10 meters, making
harvesting impossible.
A young goatherd from Yemen was amazed by The coffee trees have:
his goats dancing around all night in a state of
∙ Dark green leaves with white flowers
excitement. He remembered that the goats were
eating from some tree that was full of red berries ∙ Only producing fruit after three years of age;
that grew nearby his home. That same night he ∙ Needs 8 to 12 months to ripen.
decided to revisit the tree and brought back a ∙ The berries measure a maximum of 17mm in
couple of berries from the tree. He ate so much of length.
them because they had a very sweet taste and he
liked it. He then started to join the crew of goats The berries become cherries once they reach a red
dancing all night long and could not stop. The next colour at full ripeness.
morning he woke up early and got some berries and
rushed to community leaders to tell them about his Should the berry not have two oval shaped beans
nightly experience. The leaders gathered together placed against each other at the flat side, a possible
and one of them decided on adding hot water to peaberry (one bean in a berry) could have formed
infuse the berries. They each had a drink from the due to climate adversity. Peaberries are known for
mixture and it kept them wide awake throughout pruding coffee smooth in bosy and taste.
their nightly prayers. The coffee cherry exists of 4 layers:
∙ Bean
∙ Parcilage
∙ Mucilage
∙ Skin

ARABICA AND
ROBUSTA
Two types of coffee species are commercially
grown for the world-wide coffee market:
∙ Coffea Arabica
∙ Coffea Robusta
Robusta has seen strong growth due to increase
instant coffee sales. Vietnam is the world’s largest
producers of Robusta coffee.
Arabica and Robusta are grown under different
conditions. The trees are slightly different, and the
flavor and characteristics differ.
The Kenyan Arabica bean is found to have more
acidity content than Robusta bean. Robusta has
higher caffeine content and is more rounded in
shape, yellow to brown in colour.
Arabica bean is slightly elongated and blue to
green in colour and is found to grow best at high
altitudes where Robusta grows best at lower
altitudes.
HISTORY OF COFFEE compiled 2017 ∙ edition 1.0

The following table compares the Arabica and Robusta beans:

TEM COFFEA ARABICA COFFEA ROBUSTA

Grown High Altitudes Low Altitudes
Growing Temperature Average 15 – 21 °C Average 24 – 30 °C
Yield per Plant 0.5 kg – 1 kg per year 1.5 kg – 2 kg per year
Yield per Hectare 1500 kg – 3000 kg 2500 kg – 4000 kg
From Bean to Fruit 3 – 5 years 2 – 3 years
From Flower to Ripe Cherry 9 months 11 months
Plant Type Tree-like Shrub-like
Root System Deep Shallow
Plant Prone to Disease Disease Tolerant

- Using a mechanical harvester: a large machine (tracker) is driven through the crops shaking the
branches as it passes over allowing only the ripen cherries to fall in the tracker; he will repeat the
process at intervals when more cherries ripen.
- Selective picking: the cherries are picked by hand and only ripe red cherries are selected. The
pickers will revisit the crops as more cherries will ripen over time.
- Stripping: ripe and unripe cherries are stripped by hand onto a plastic sheet laid out under a tree.
Debris is removed by shaking the sheets up and down and allowing wind to blow it away.
HISTORY OF COFFEE compiled 2017 ∙ edition 1.0

TWO MAIN METHODS

OF PROCESSING:
WET PROCESSING THE FIRST STAGE AFTER
After the pickers have collected the berries they PROCESSING IS ALWAYS:
should be processed in less than six hours after SORTING
harvesting. The beans are put into tanks of water There are six steps of sorting:
for the initial stage of sorting.
1. The beans are cleaned by a machine
The healthy beans drop to the bottom, while those which vacuums out dust, earth and small
contaminated by bacteria or fungal infection float stones
to the surface. The overripe cherries also float to 2. Any pieces of iron such as nails or bits of
the top and are taken to a further fermentation wire are removed magnetically
process. They are then taken to a pulping machine 3. The beans are passed through a series of
where they will be pulped mechanically using screens which sort them into sizes – from
water and a revolving disk. They are pulped then biggest to smallest beans. The biggest
washed or sun dried. This method produces coffee beans from a single variety are the best.
that is rich in sweetness because they dried too
4. A blast of air separates the beans from
long on the trees and the fruit started to ferment.
particles of different density such as debris
and scraps of husk.
The beans are then transferred to fermentation
tanks to be soaked in water for 12 to 48 hours 5. A colorimeter detects any unripe or over
where the beans swell and the mucilage is ripe beans. This measures the reflection
removed in this process. of light by the beans; any that are too pale
or too dark are ejected by compressed air.
This method produces “washed coffees” with a 6. Sorting by ultra-lights gets rid of rotten
clean and bright taste. beans known as stickers that could
contaminate the whole bag.
DRY PROCESSING
The other method that is used in some countries In some countries sorting is done by hand,
is called “dry / natural coffees”. The cherries whereby beans are picked in different sizes and
are pulped and send to drying tables with its rotten beans are taken away.
mucilage still on them, they are sun dried for 2
to 3 weeks. They dehydrate and the pulp shrivels A coffee farmer benefit from being part of
after 15 days, during which they are repeatedly an ethical trading scheme because it creates
turned to prevent the fermentation of mould and opportunities for marginalized producers, develop
should be protected from rain. transparent relationships, build capacity, promote
fair trade, pay promptly and fairly, support
The pulp disappears leaving just dry matter (the empowering working conditions, ensure children’s
shell). The actual bean will then be left in its rights, cultivate environmental stewardship, and
parchment. This method produces coffee that is respect cultural identity.
not as clean as the washed coffees but very but
very fruity and has much more body and complex
characteristics.
HISTORY OF COFFEE compiled 2017 ∙ edition 1.0

ROASTING
DEFINITION OF ROASTING: ROASTING PROCESS
Before the process of roasting the parchment is
Applying heat to the green coffee beans by means
removed from the bean. The coffee roaster should
of the following three methods:
then decide on the type of beans he would like to
- Radiant heat: heat waves by the hot metal produce. The coffee roaster skill lies in the subtle
of roaster drum mixing of all the different varieties of coffee at the
- Convection: hot air transferring heat, correct ratio to produce a flavourful coffee.
using a fan
- Conduction: direct heat transfer by the Each mix produces a unique blend of coffee with
means of the hot roaster drum in direct a personality to suit the taste of one or the other
contact with the bean of his customers. Roasting is the most crucial
stage in the treatment of coffee. The coffee flavor
In a piece of equipment called a ROASTER. is insipid at the green stage, and is developed only
when heat is applied.

ORIGIN AND BLENDS

There are two important factors for the roaster:
- Timing
OF COFFEE - Temperature

DEFINITION OF ORIGIN COFFEE:

Origin coffees are from one particular country

(origin) and are not blended with any coffees from Green Bean Cinnamon Light Roast Medium Roast
any country except its main origin.

DEFINITION OF BLENDS OF COFFEE:

Blended coffees are a mixture of different beans High Roast Full City French Italy
from different origins and the reason why it is These factors should be controlled by the roaster
done is to enhance its characteristics and to have a and also depends on what coffee he would like
good balance, flavor, body, aroma and a rounded to see as the end result. There are two types of
taste. roasters namely the Fluid bed roaster where
coffee is roasted on a bed of hot air and turned
automatically and the Drum roaster, the coffee
is rotated and heat is transferred directly to the
beans from a metal plate.

It takes 15 to 23 minutes for the actual roast to be

done and three phases for the beans to pass.

In the first phase, the drying phase, the heat is

used to remove the remaining silver skins on
the green bean. Moisture is dried on the bean’s
surface. Internal pressure is increased due to the
moisture evaporating inside the bean’s cells. The
moisture content is reduced from 9% - 13% of
the green bean’s mass to approximately 6%.
In the second phase, the roasting phase, when the
HISTORY OF COFFEE compiled 2017 ∙ edition 1.0

coffee is exposed to high temperatures of 140 –

170 °C, chemical reaction starts to take place, and
releases carbon dioxide. The bean changes from
green to yellow as moisture starts to evaporate.
Proteins and sugars in the beans react to form
aromatic and colour substances in a series of
reactions. The first ‘pop/crack’ will happen at this
stage as the beans start to expand to about 75% of
its final size.

Heat input can be reduced, and the bean absorbs

the heat again and more browning starts to
occur. The bean loses its sourness and the second
‘pop/crack’ occurs at a temperature of 210 °C.
The heat can be reduced at the preferred coffee
flavour/roaster of the roaster, although the bean’s
temperature keeps on rising and the colour
darkens. The beans lose 20% of their weight but
increases in volume of 60% and the percentage
of oil increases from 12% to 16%. The darker the
roast, the less acidity and the more bitterness is
tasted in the cupping process. Cupping is done
in order to understand the unique flavours of
different types of coffee.

The coffee oil is called caffeol, which carries most

of the aromatic characteristics of the coffee bean.

The third phase, the cooling phase ensure the

beans keep as much of the flavours and aromas
as possible, but should be done as quickly as
possible. Cool air-flow or quenching is used to
achieve this.

Definition of cool air-flow: by using the rotating

bed of the roaster where cold air is forced through
as the beans rotate.

Definition of quenching: spraying the beans with

water and drying it mechanically which causes
temperature shock, increasing the bean’s porosity
and rate of carbon-dioxide degassing.
COFFEE PALATE DEVELOPMENT compiled 2017 ∙ edition 1.0

WHAT SHOULD EXPLORING THE

COFFEE TASTE LIKE? TONGUE
PURPOSE OF THIS MODULE: To be able to taste the difference between a sour
espresso shot, a bitter espresso shot and a perfect
To approve an espresso, many (small) tests are
shot, one should be able to taste the basic four
done (during preparation), but the final test is in
the TASTE of the espresso. tastes: sweet, sour, bitter and acidity.

(unfortunately, not all people taste similar tastes)

The perfect shot of espresso should have a

full-flavoured, aromatic, rounded body with a
perfect balance between sweetness, bitterness and A A. Bitter
acidity. A A
B. Sour

C. Salty
FULL-
B B
SWEETNESS
FLAVOURED D. Sweet
C C
ACIDITY BITTER-
NESS
AROMATIC ROUNDED
BODY
D
To evaluate whether an espresso is good enough
to serve to customers, one should understand the
following terms:
REMEMBER: every coffee (origin or blend) has a
different taste profile. ACIDITY
Acidity in coffee is related to the pleasant tartness,
Important terms before exploring the tongue sharpness, or twist in the taste. Acidity is not
- Fragrance – the smell of beans after related to the pH level. It is a different “sour”
grinding which in coffee terms, is an unpleasant sharpness.
- Aroma – the smell of ground-up beans (An unpleasant acidity may register as sourness.)
after being steeped in water Acidity in coffee is somewhat similar to acidity in
- Nose – the vapors released by the coffee in dry wine.
the mouth
Coffee’s that lack acidity tend to taste flat, bland,
- Aftertaste – the vapors and flavours that or dull, like flat soda.
remain after swallowing
- Body – the feel of the coffee in the mouth Acidity typically falls into one of two categories:
- Full – coffee’s overall bouquet citric (like a citrus fruit) and a malic (as in tart
apples or pears). Acidity is impacted by the
calcium and phosphorus content of soil, as well
as the temperature difference (between day and
night) in the growing region.

Baristas might use terms like “bright, dry, clear,

snappy, sharp, vibrant” when describing a coffee’s
acidity.
COFFEE PALATE DEVELOPMENT compiled 2017 ∙ edition 1.0

BALANCE BODY
A coffee that includes several tastes attributes, but Body or mouth feel is the sense of heaviness or
do not have one that empowers others, may be richness sensed at the back of the tongue. The
called “balanced” or “mellow”. If it simply lacks coffee is not actually “heavy”, it just tastes that way.
strong attributes in any significant amount, it It is also describes texture, “oily, buttery, thin”.
might be called “dull”.
Extremely light roasts and extremely dark roasts
When tasting coffees for defects, cuppers use the have reduced body. Typically, Mexican coffees
term “balanced” to describe a coffee that does not have a light body, and Sumatran a heavier body.
localise at any one point on the palate; in other Sometimes adding milk to coffee can help
words, it is not imbalanced in the direction of one distinguish the coffee’s body.
(often undesirable) taste characteristics. As a term
of general evaluation, balance appears to mean Body is not the same as “thickness”. A French
that no one quality overwhelms all the others, but press coffee has a lot of fine matter and therefore
there is enough complexity in the coffee to arouse has some thickness (which is different than body).
interest. Coffee brewed or extracted using too little coffee,
or too coarse a grind, will lack (or have a light)
BITTER body.
Bitter is another tricky term for coffee because
it often has a negative connotation. Bitterness is The taste of a heavier body coffee will carry
a desirable characteristic at a certain level. It is through the milk, where a lighter body coffee
perceived primarily at the back of the tongue, and will get lost in the milk. The “tactile balance”
may be most noticeable in a coffee’s aftertaste. for espresso relates to the body of the espresso.
Bitter is a normal characteristic of coffee connected Barista’s may use terms like “full, heavy, medium
with the chemical constitution, and influenced by or light” when describing the body.
the degree of roast and brewing method.
SWEET
It is not an unpleasant characteristic. If the One of the most important elements in coffee,
distinction between bitter and acidity seems sweetness often separates the great from the good.
abstract, an analogy might help. Acidity is like the Even the most intensely acidic coffees are lush
dry sensation in most wines, a mild astringency and refreshing when there is enough sweetness
balanced by sweetness. The bitter sensation that to provide balance and ease the finish. Think of
arises from dark-roasting is more analogous to the lemonade… starting with just water and lemon
bitterness of certain aperitifs like Campari; it is a juice, one can add sugar until the level of sweetness
more dominating sensation, and less localized on achieves harmony with the tart citric flavour. It is
the palate. the same with coffee, the sweetness may be critical
to allowing the other tastes to flourish and be
appreciated.
COFFEE CUPPING | EQUIPMENT IN THE COFFEE BAR compiled 2017 ∙ edition 1.0

COFFEE CUPPING EQUIPMENT IN THE

Cupping is the method of tasting the different COFFEE BAR
profiles of origin coffees.
ALL ABOUT THE BAR
PROCESS OF CUPPING It is important for all our team players to be familiar
7 grams of coffee per 125 ml of almost boiling with the bar and the way it functions.
water – 4 cups per origin coffee
BAR LAYOUT
All should be done in sequence to fix the memory The bar is set out in a similar way in all stores. It is
of the different smells and tastes. important to know the layout and the different parts
well. You want to feel confident and comfortable
Action 1: smell the coffee bag of each coffee when using the espresso machine or any other
equipment in the shop
Action 2: smell the ground coffee
Action 3: smell the wet coffee timer timer grinder

Action 4: break the cap of the coffee cups steam wand spoon cup
bar
Action 5: taste each cup with a spoon – steam wand

incorporate a lot of air

tamper sink
stainless steel
pitcher with
used ground porta filters thermometer decaf grinder
box
bar towel bar towel
for cleaning for steam
wand

EQUIPMENT IN THE COFFEE BAR

There are different types of equipment and
ingredients in the coffee bar.

ELECTRICAL EQUIPMENT
Ensure that the electrical equipment in your coffee
bar is serviced and operates perfectly. Should you
find any irregularities during operation STOP
immediately and sort out the problem first.

Should you be incapable/unsure/unauthorised

to fix the problem: REPORT to your manager/call
the technician.

The following equipment should be checked daily:

- Espresso machine/s
- Grinder/s
- Filter machine
- Blenders/smoothie makers
- Milkshake makers
- Foamers
EQUIPMENT IN THE COFFEE BAR compiled 2017 ∙ edition 1.0

SMALL EQUIPMENT GREAT OPTIONAL:

The correct tools should be used to maintain, open Kit box with sponge insert (Barista kit case for the
parts, operate the equipment. This includes: items listed) would be excellent. They take much
- Porta filters (double and single) more responsibility if they receive such a kit. This
kit can stay the property of the owner, but is there
- Baskets (double, single and blind) for the use of each barista, and he works with his
- Barista tools (tools to remove baskets from tools during a shift. It is also left on the premises
porta filters, also has some other after a shift, not to be taken home. Should he
functions) resign, the next barista gets the kit.
- Milk thermometer
INGREDIENTS, CROCKERY AND
- Tamper
CUTLERY
- 2 shot glasses
See to it that you have sufficient amount of
- Scoops brush ingredients to operate the coffee bar effectively,
- Pitchers x 2 (500/600ml) – depends on without interruptions:
size of shop (buy additional pitchers) - Fresh coffee
- 3 colour coded cloths (brown, beige and - Fresh milk
black)
- Hot chocolate, chocolate sprinkles (if
- Surface cleaning brush – normal large other than hot chocolate)
paint brush
- Sugar
- Small scale
- Teaspoons, demi spoons, latte spoons,
- Spout brush dessert spoons (smoothies)
- Shot glasses, they break easily. Shot glasses - Cups and saucers (espresso and
are not used in general operational hours, cappuccino), latte glassed (if used)
only to set the grinder, which happens
- Smoothie glasses, milkshake glasses
once a day or mostly when necessary. Set
of 6 is sufficient for manager to keep in - Ice tongs, ice bucket
store until needed. - Chilla/Slo Jo powder
- Espresso machine cleaning powder - Fruit (if used)
- Grinder cleaning powder - Tea
- Chocolate shaker - Lemons
- Scissors

1. Cup Tray
1 2. Steam Knob
3. Group Head
4. Hot Water Outlet
2
9 4 3 5. Steam Wand
6. Drip Tray
6 5 7. Waste
7
8. Brewing Buttons
8 9. Pressure Gauge
OPERATING THE GRINDER compiled 2017 ∙ edition 1.0

OPERATING THE STEPS TO RESET THE GRINDER

GRINDER Step 1: cut the coffee bag open with scissors and
empty content into hopper, if there is not
SETTING THE GRINDER already coffee in.
Only RESPONSIBLE EMPLOYEES should be Step 2: open the bean-hopper gate
allowed to set the grinder. Step 3: switch on the grinder
Step 4: pour a double shot of espresso in the shot
PURPOSE OF SETTING THE GRINDER: glasses, according to the correct procedure
To ensure that a perfect shot of espresso is extracted Step 5: if shot is not perfect, identify the reason for
in every shot pulled. this outcome to determine if grind should
be set coarser or finer.
Factors influencing the time of setting the grinder:
- The shot of espresso is NOT extracting Reasons for not extracting a perfect shot of
within the correct parameters espresso:
- The taste is the espresso is sour or bitter a. An over extracted espresso: set grind size
- The weather changed to coarse
- The roast profile changed b. Under extracted espresso: set grind size
finer
- The blend changed
c. Increased humidity in weather: set grind
- The grinder burrs are blunt size coarser
- The equipment is dirty d. Decreased humidity in weather: set grind
- Many more… size finer
e. Grinder burrs are worn: set grind size finer
How is the perfect grind size of the coffee determined, AND call the technician to replace burrs.
when setting the grinder? Step 6: (Gino Rossi Grinder):
By pulling a shot of espresso turn the screw-adjuster mechanism by
The first action a barista takes at the start of a shift pressing down the spring locking pin.
is pulling a shot of espresso to check whether the (clockwise for finer, anti-clockwise for
grinder is set correctly. coarser)
Step 7: grind coffee for 5 seconds, dose and discard
1 Step 8: pour a double shot of espresso in the shot
1. Hopper Lid glasses, according to the correct procedure
2 for pouring a perfect shot of espresso.
2. Hopper
Step 9: repeat until grinder is set and a perfect shot
3
3. Grind Adjuster of espresso is achieved.
4. Dispenser
Why should the grinder setting be checked on a daily
5. Grinder Tamper basis/regularly?
6. On/Off Switch To ensure your shop is consistently selling
4 perfectly extracted shots of espresso.
7. Porta Filter Holder
5
8. Waste Tray
7
6
8
POURING A PERFECT SHOT OF ESPRESSO compiled 2017 ∙ edition 1.0

POURING A PERFECT
SHOT OF ESPRESSO
DEFINITION OF AN ESPRESSO: STEPS TO EXTRACT THE PERFECT
A shot of espresso is made when hot (88°C – SHOT OF ESPRESSO
92°C) water (with a water pressure of 9 bars
Five (5) actions should be taken when extracting
on the espresso machine) is forced through the
an espresso:
correct size (medium grind) and amount of coffee
grounds in the porta filter. The porta filter holds ACTION 1: dosing in the porta filter basket
a perforated stainless steel basket which is filled Dosing by using the present dosage of coffee from
with the appropriate amount of coffee grounds (7 the grinder
grams for a single shot), which is then tamped a. Keep the hopper at least ½ full
down (with a pressure of 20kg) inside the porta
b. Keep the dozer at least ½ full – not longer
filter. The water is pressed through this coffee puck
than 5 minutes (corporate) OR grind only
for 25 – 30 seconds (extraction time) to produce
on demand
between 25 – 30 ml (volume) of coffee extract –
c. Pull the dosing lever to its fullest extend
called espresso.
and dose into porta filter, and leave the
lever (control the action) to return to its
PARAMETERS TO EXTRACT A SHOT
original position.
OF ESPRESSO
ACTION 2: leveling the coffee in the porta
DIFFERENT EXTRACTIONS OF ESPRESSO filter
- Over extractions: the volume (25 – 30 ml) a. Level coffee in porta filter – tap the porta
is not achieved between 20 – 30 seconds filter on knock box with porta filter handle
Grind size too small to ensure coffee is level for perfect
(principle: sugar size particles) extraction.
- Under extraction: the coffee is extracted in ACTION 3: tamping the ground coffee in the
less than 20 seconds and it is 25 – 35 ml. porta filter
Grind size too big HAND TAMPER:
(principle: tennis ball size particles)
a. Hold the tamper as comfortable as possible
- Perfect espresso: the espresso is achieved b. Tamp the coffee in the porta filter using
in 20 – 30 seconds, the volume is 30 – 35 ml 20kg of pressure
AND it tastes flavourful and aromatic. c. Knock the porta filter with the back of the
tamper
Practical: taste different extractions d. Tamp again to compress the loose particles
The characteristics of a visually perfect shot of GRINDER TAMPER:
espresso a. Tamp coffee on grinder tamper by using
- Dark, hazelnut brown colour an upward wrist action, trying to achieve
20kg of pressure
- Dark reddish b. Place hand on grinder to apply even
- Tiger flecks (black stripes) pressure
- No bonding (whitish spots) ACTION 4: a clean side of porta filters and
- Thick crema sprouts
ACTION 5: extracting the espresso
a. Extract 25 – 30ml of espresso in 20 – 30
seconds by using two shot glasses and a
shot timer.
POURING A PERFECT SHOT OF ESPRESSO compiled 2017 ∙ edition 1.0

THE PERFECT SHOT OF ESPRESSO SHOULD: MUSCLE MEMORY:

- The flow should be like a mouse tail, 1. Remove the porta filter from the group
velvety and golden brown to look at head
- An espresso should have a layer of caramel-
coloured crema on top 2. Wipe the basket & sprouts with a clean,
dry porta filter cloth (yellow)
STORING YOUR COFFEE 3. Dose, level and tamp
Freshly roasted coffee should not be used for one 4. Clean sides of porta filter
or two days, but it should be packaged as soon as 5. Flush the group head
possible. Left in contact with air, coffee is oxidized
6. Lock the porta filter in group head
thus losing its flavour and its oils becoming rancid.
Therefore, a packet once opened should be kept 7. Press the extraction button immediately
away from moisture and at room temperature, 8. Grab WARM cups from cup warmer
away from light and used within a week. Beans 9. Check the flow of the espresso
continue to release carbon dioxide and need to be
kept impermeable packaging with one-way valve to 10. After the extraction process, knock out the
allow the gases to escape without allowing oxygen coffee cake
into the bad. 11. Lock porta filter into group head

The packet must be made in such a way that the

beans are protected from oxygen and humidity to
prevent loss of aroma. It must be stored in a tight
container, in a cool dark storage area to not allow
aroma compounds to escape.

STEPS TO EXTRACT THE PERFECT

SHOT OF ESPRESSO
Five (5) actions:
Action 1: dose in the porta filter basket
Action 2: level the coffee in the porta filter
Action 3: tamp the ground coffee in the porta filter
Action 4: clean sides of porta filter
Action 5: extract the espresso
MILK & MILK TEXTURISATION compiled 2017 ∙ edition 1.0

MILK & MILK

TEXTURISATION
MILK BRANDS AND TYPES
The composition of different brands of milk and Milk should not be over-heated/burned –
different types of milk differ, which results in approximately 65-70°C
different texturisation techniques. A good barista Milk should not be reheated
should be able to froth any type of milk to the
perfect texture. Milk which has a larger water Milk should not be scooped with a spoon
percentage will froth with difficulty. Milk should not have big broken bubbles
Milk should be poured into the cup
Fat free milk has lower fat content than full cream Milk jugs should be clean at all times
milk, thus texturizing quicker, but the foam
separates faster. TIPS WHEN FROTHING MILK
Some brands of milk have more water content, Milk and milk foam make up over two thirds of
which makes it difficult to texturize perfectly. your latte. It is important to get the treatment of
this vital ingredient right. Milk enhances and
MILK TASTING enriches the tastes of all espresso based drinks.
To achieve the perfect foam, you need to follow the
The taste of the milk should be a perfect combination next steps:
with the espresso, to ensure a well-balanced, full
bodied texture, full flavoured and smooth feel in - Start cold and stay cold
the mouth. - Always use stainless steel jugs with a
pouring lip
DIFFERENT TYPES OF MILK - Size really does count as the milk will
FAT FREE double in volume
Produces large volumes, fluffy, airy foam, steam - Use full cream milk
wand kept deep to reduce aeration.
- Steam wand should be below the surface
REDUCED FAT -2% of the milk. Pull or turn the steam lever and
Produces a medium volume, creamy, thick foam incorporate air in the milk. There must be
FULL CREAM MILK hissing sound coming from the milk.
Produces heavy, creamy and thick foam - At 30 or 40 degree Celsius deep in the
steam wand (stop the incorporation of air,
Items/equipment needed to froth milk: the milk should circulate going clock wise)
1. Cold, stainless steel jug - At 55 degree Celsius stop frothing the milk
2. Cold milk and wipe the steam wand immediately with
3. Thermometer (for training only) a clean cloth.
4. Steam wand cloth - Never leave milk standing, rather roll
Milk is one of the most important ingredients in a the jug to combine the milk and foam. Milk
cappuccino. will separate from its foam and it is hard to
get it back.
Milk should be texturized to have an end result - It is best to firstly pour drinks that requires
of fine, evenly distributed bubbles throughout the more foam e.g. if you’re having two orders
milk – visually looking like Dulux wet white paint: that requires milk (café latte and
SMOOTH AND SILKY cappuccino) prepare the cappuccino first
and the café latte last as you will only be left
with more milk and less foam in the jug.
MILK & MILK TEXTURISATION compiled 2017 ∙ edition 1.0

DIAGRAMS DRAIN TRAY OVERFLOW

If it is on a cart, check to see if the waste tank is
full or if the “shut off ” valve on the end of the
hose is closed. Check the drainage hose for kinks
or clogs. If it is clogged, try very hot water diluted
with espresso machine cleaner and move the hose
around. To avoid this from happening, pour hot
water down the drain every day.

ESPRESSO POURS UNEVENLY FROM A TWO

GROUP MACHINE
STEPS TO TEXTURIZING THE MILK
Check the level of the machine. On some types of
Before you start:
machine it would help to adjust the screw in the
ACTION 1: use a clean, cold, stainless steel milk center of the porta filter head where the espresso
jug comes out.
ACTION 2: use cold milk: 5°c
PORTA FILTER INSERTS REPEATEDLY FALL
MUSCLE MEMORY: OUT INTO THE KNOCK BOX
1. Pour milk in milk jug – 400ml / 900 ml jug 1. Take out the insert basket and remove the
2. Purge steam wand “C”-shaped wire. Lightly bend the wire
inward, insert it again, and put the basket
3. Submerge steam wand 1cm into milk jug back in place. Replace the wire spring if
4. Turn on steam and froth necessary.
5. Froth milk until double in size – max 70°C 2. The porta filter insert basket could be
6. Turn off steam damaged. Replace it with new insert.
7. Purge and wipe steam wand WATER OR COFFEE LEAKING FROM THE
8. Take cups with espresso EDGES OF THE PORTA FILTER WHILE
9. Pour drink BREWING
1. The porta filter gasket could be cracked or
hardened. Replace them yourself, or have
WHEN THINGS GO WRONG them replaced by a service technician.
(TROUBLESHOOTING) 2. The porta filter insert could be cracked.
The following guidelines will help you to overcome This can be caused by gently hitting the
any problem with the espresso machine. side of the porta filter with the tamper, or
by the knock box hose being thin and
SUDDEN LOSS OF STEAM PRESSURE worn through, causing the insert to be
Steaming two pitchers at once can lead to loss of knocked on metal. Replace the insert with
pressure. Use just one wand until pressure builds a new one and hose if necessary.
up.

GRADUAL LOSS OF STEAM PRESSURE

The tip of the steam wand could be clogged.
Unscrew the tip and gently clean out the holes with
a pin. Start bleeding the steam wand more often
MILK & MILK TEXTURISATION compiled 2017 ∙ edition 1.0

RATE OF POUR IS TOO FAST PUMP PRESSURE

1. Try tampering harder Pump pressure should be at 9 ATM or 132 PSI
2. The grind could be too coarse. Empty the when the pump is engaged (brewing).
grounds from the doser and turn the grind
collar one notch toward “Fine”. Grind only WATER TEMPERATURE
enough for one shot. Continue adjusting The temperature of the water coming out of
it towards “Fine” one notch at a time until the grounds should be between 195 and 204
the problem is corrected. degrees Fahrenheit. Water hotter than that will
3. The correct rate of pour is one ounce (30ml) burn the Espresso, and colder water will under-
on 20 to 25 seconds. extract the shot. To measure the temperature,
use a thermometer and take a reading directly
RATE OF POUR IS TOO SLOW below the group. Call a technician.
1. Try tampering a little bit lighter
2. The grind could be too fine. Empty the COFFEE GROUNDS IN THE ESPRESSO
grounds from the doser and turn the DRINKS
grinder collar towards “Coarse”. Grind only 1. The insert basket could be damaged or
enough for one shot. Continue adjusting torn. Replace it with a new basket.
it toward “Coarse” one notch at a time until 2. There might be a poor seal on the porta
the problem is corrected. filter gaskets, or it might be time to replace
3. Check the pressure – is it in the correct them.
range?
PORTA FILTER WON’T FIT INTO THE
ESPRESSO IS BITTER GROUP OR THEY POP OUT
1. The grind could be too fine or the tamp too 1. There is too much coffee in the porta filter
hard. Check how long the tamp takes. 2. The gaskets need to be replaced.
2. The coffee has been ground and then left
standing for one hour NO CREMA ON THE ESPRESSO
3. The group needs cleaning. Check to see if 1. The grinder is out of adjustment.
the screen is clogged. If it is, clean and 2. The coffee might be old.
replace it. The temperature might be incorrect
4. Check to see if the brewing temperature is
correct.
MAINTENANCE SCHEDULE
UNABLE TO ACHIEVE THE CORRECT GRIND Keeping the bar area and equipment clean is a
1. The grinding burrs may need to be priority for us at all The Daily Cafés. If you are
changed. Burrs last about 900 lbs (409kg) unsure about any of the following tasks, ask a team
of coffee and should be changed player with more experience or your manager for
approximately every two years. help. It is your responsibility as a Barista to make
2. The grind collar treads might need to be sure that the bar and machines are up to date in
cleaned. their maintenance at all times.

THE GRINDER IS NOT DOUSING ENOUGH

COFFEE
The proper dose for single shot is 7 to 8 grams of
coffee. Adjust it by turning the set screw.
MILK & MILK TEXTURISATION compiled 2017 ∙ edition 1.0

CRITICAL POINTS
CRITICAL POINTS FOR PREPARING BEVERAGES

CRITICAL POINT MEASUREMENT REASON

Coffee (espresso) 20 – 25 seconds When extracting espresso the time of
extraction should always be between 20
and 25 seconds. Anything less leaves the
espresso “sour” and watery. Anything
longer leaves the espresso bitter and too
strong.
Fresh beans Seven day shelf life Even with our packaging and storage
practices, coffee is still sensitive to its
“enemies”. Once coffee beans come into
contact with oxygen it is only optimally
fresh for 7 days.
Milk 0-5 degrees Celsius storage Milk is a natural product and has the
longest shelf-life when stored at this
temperature. It also aids in the steaming
process when milk is steamed, starting
from a temperature of 0-5 degrees
Celsius.
Milk thermometer Calibrate Milk is steamed to 160 degrees
Fahrenheit (65 – 75 degrees Celsius).
If the milk thermometer is not giving
you an accurate temperature reading,
the result could be under-steaming or
scalding the milk. This leaves a bad
impression with the customers.
Fresh water Use water filters and make sure Coffee is made up of 98% water. If the
that they are clean water is impure, the flavor of the coffee
will be compromised.
Water temperature 92-96 degrees Celsius Espresso extraction relies on good, clean,
hot water. If the water is cooler, you will
not get a good Espresso. Use water that is
just off the boil.
Hot cups Pre-heat the cups If the cups are not pre-heated and hot,
the milk can lose up to 20 degrees
Fahrenheit. This will cause all the milk-
based beverages to be very cold when
served to the customers.
COFFEE CUP COSTING compiled 2017 ∙ edition 1.0

COSTING OF A CUP OF
COFFEE
SPICED LATTE: TERMS TO UNDERSTAND BEFORE THE
CALCULATION:
INGREDIENTS: Turnover = sales = (sales price)
- 1 shot of espresso C.O.S = cost of sales (purchase price)
- Milk, steamed C.O.S + profit = sales price
- Honey Sales price – C.O.S = profit
- Vanilla extract 1kg = 100g
- Cinnamon 1 liter = 1000 ml
- Nutmeg
CALCULATION:
PREPARATION
Coffee price = R100 per kilo
All the ingredients are portioned to your own
Milk price = R6 per liter
tastes.
Sugar price = R0.60 per sachet
Line the bottom of your mug with honey.
1 shot of espresso = 7 grams (wastage not
Add vanilla, cinnamon and nutmeg.
included)
Add espresso
Milk for cappuccino = 250ml (wastage not
Fill mug with steamed milk included)
A latte recipe for people who don’t want to
overpower the taste of espresso with too many
C.O.S
additions. Just a hint of honey, cinnamon and
nutmeg. You can used warmed cream instead of 1 shot of espresso: (7/1000(1kg) x R100 = R0.70
the steamed milk for thicker latte. Milk: (250/1000) x R6 = R1.50
Sugar: 2 x R0.60 = R1.20
FILTER COFFEE: 1 x Cappuccino cost R3.40
A barista should be aware of the costs involved No overheads/breakages etc taken in
when preparing espresso based drinks. These consideration
profits generated from coffee in a coffee shop,
carries a lot of weight when looking at the PROFIT CALCULATION
viability of the shop. Thus the baristas should be
Cappuccino sales price: R12.00
aware that every part of the ingredients that are
wasted eats into the profit. Cappuccino C.O.S: R3.40
The following is an example of calculating the cost Sales price – C.O.S = Profit
of a cappuccino cup. All variables can be replaced 12.00 – 3.40 = R8.60
with your own cost/volumes.
Example: calculation of a cappuccino
SMOOTHIES, TEAS & HOT CHOCOLATE compiled 2017 ∙ edition 1.0

SMOOTHIES, TEAS &

HOT CHOCOLATE
WHY SMOOTHIES
Smoothies is a blended, chilled, sweet beverage chlorine, earthiness etc. that taste will come
made from fresh fruit. In addition to fruit, many through in the tea. A simple inexpensive solution
smoothies include crushed ice, frozen fruit, is a store bought water filter. Spring water can also
or frozen yoghurt. They have a milkshake-like work very well. Never use distilled water. Always
consistency which is thicker than slush drinks. start with a fresh water out of the tap, not water
that has been previously boiled or has been sitting
Unlike milkshakes, they do not usually contain
around. First, use a small amount of heated water
ice-cream, but can contain milk. Smoothies are
to warm the pot before beginning to make your
marketed to health-conscious people, and some
tea.
restaurants offer add-ins such as soya milk,
whey powder, green tea, herbal supplements, or GENERAL PREPARATION OF TEA:
nutritional supplement mixes. - Measure the correct amount of tea into
the pot. A good standard guideline is 1
TEA rounded teaspoon per cup. This refers to
After coffee, tea is the most popular beverage in a measuring teaspoon, not the teaspoon in
the world; while Buddhist monks sip their brew your silverware set which is usually much
before meditating. Preparing tea properly is easy larger than a true measuring spoon.
but you must follow a few basic guidelines. Tea - A very fine particle tea like Nilgiri Tamil
should always be stored at a constant temperature Nadu is denser and thus more tea fits on
in an airtight container, away from light, moisture, a spoon, so you would probable only use
and strong odors. The best tea in the world a scant or level teaspoon per cup. With a
can taste horrible if prepared incorrectly, and very large leafed bulky tea like White
conversely a very inexpensive tea can be very Peony you would only get a little bit of
satisfying if made well. All tea comes with specific leaf on the teaspoon, so you would
steeping suggestions on the back of the bag, but probably use two heaping teaspoons per
some general guidelines are listed below. cup. The approximate weight of these two
There are seven factors that affect the quality of would then be the same.
brewed tea: In Japan, traditionalists conduct a ritual
- The quality of the tea known as the tea ceremony (chaji or
chanoyu); while in Morocco hosts pour
- The quality of the water mint steeped green tea. At crowded train
- Correct measurements stations in India, it is difficult not to hear
- Correct steeping temperature the tea-sellers advertising their milky,
sugary wares; finally, who can resist the
- Correct steeping time
Great British tradition of afternoon tea,
- Allowing the tea leaf to expand fully with its black brews, buttery scones,
- Separating the leaf from the liquid at the clotted cream and jam?
end of the steeping process
Use the best tea that is available to you. Good tea For something as simple as water steeped with
dried leaves or buds, tea fulfils many purposes:
is a bargain. When making any tea, be sure you it provides energy (in the form of caffeine),
begin with good water, it makes up over 90% of promotes good health (with its polyphenols,
the end product. Water quality and taste vary which act as cancer-fighting antioxidants) and is a
greatly between different geographic areas. If your key part of religious and hospitality rituals.
water tastes really good out of the tap chances are According to legend, tea was discovered by
it will make a good tea. If there is any noticeable Chinese emperor Shen Nong in 2737 BC.
unpleasant taste in the tap water, e.g. metallic,
SMOOTHIES, TEAS & HOT CHOCOLATE compiled 2017 ∙ edition 1.0

After a few tea leaves dropped into his cup pf radical absorbance capacity (ORAC) of 1253
boiling water, the emperor tried the infused and black tea an ORAC of 1128 (measured in
beverage and was mightily impressed. Soon µmolTE/100g). te also contains theanine and the
afterwards, tea became the drink in China, and stimulant caffeine at about 3% of its dry weight,
later, the world. Although, by some accounts, translating to between 30 mg and 90 mg per 8
over 15,000 types of teas exist, they all come oz (250ml) cup depending on type, brand and
from a single plant species: Camellia sinensis, an brewing method. Tea also contains small amounts
evergreen bush that thrives in subtropical and of theobromine and theophylline, as well as
tropical climates. fluoride, with certain types of brick tea made from
Considering that all tea comes from one plant old leaves and stems having the highest levels.
species, how can there be so many varieties? It all
comes down to the three P’s: Provenance, Picking, HOT CHOCOLATE
and Processing. Chocolate is the product of a long, complicated
refining process that begins with the bean pods
There are four main tea types, namely: black, of the Theobroma cacao tree. Theobroma cacao
green, oolong and white. literally means “food of the Gods”, and this name
reflects both the heavenly taste of chocolate and
Different teas require different steeping
the reverence Mayan and Aztec cultures had
temperatures. Using the wrong steeping
for this divine food. These Native American
temperature is probably the most common error
civilizations were the first to recognize the value
people make when preparing tea. You can buy a
of the cacao bean, using the pods as currency
thermometer to gauge temperature or you can
and serving the grainy crushed beans as a drink
look for visual clues.
among the upper classes. The original bitter
Black tea generally should be made with water at chocolate drink favored by Mayans and Aztecs is
a full, rolling boil, 212 F very different from our smooth, sweet chocolate
bars today, yet the source of both remains the
Oolong tea (also known as wulong tea) should be same: the humble cacao bean.
made with water a little bit below boiling, between
190 F and 203 F. the water should be steaming The cacao tree is a tropical plant that grows only
rapidly and there should be many bubbles rising within 20 degrees latitude of the Equator. The
in the kettle, but not really breaking the surface. main cacao producing countries are the Ivory
Coast and Ghana, although there are numerous
Green teas should be made with slightly cooler smaller markets in South America and Africa.
water, between 160 F and 180 F. the steam should
be wafting or gently swirling out of the kettle. The cacao tree produces pods all year long, so
a typical tree would have pods in every stage of
White teas should be made with even cooler ripeness, from the earliest flowering bud to the
water, anywhere from 150 F to 160 F, when you most mature pod ready to be harvested. There
see the very first hint of steam. are three types of cacao trees: the Forastero, the
If you can, try to taste teas before purchasing: most common and robust variety with the least
even though a certain variety is famed or remarkable flavor, the Criollo, the most delicate
recommended by expert, it still may not please and rare tree, with a heavily perfumed fruit, and
your palate. Feel free to ask for a taste in the shop. the Trinitario, a hybrid between the Forastero
and the Criollo that displays characteristics of
Tea contains catechins, a type of antioxidant. In both trees, having an average yield of moderately
a freshly picked tea leaf, catechins can compose aromatic beans.
up to 30% of the dry weight. Catechins are
highest in concentration in white and green teas, Chocolate begins with the harvest of the cacao
while black tea has substantially fewer due to pods. Because the pods grow in all degrees of
its oxidative preparation. Research by the U.S. ripeness and at any location on the tree, most
Department of Agriculture has suggested that harvesting is done by hand with machetes. Two
levels of antioxidants in green and black tea do important steps must happen before the cacao can
not differ greatly, with green tea having an oxygen be packaged and shipped to the manufacturer.
SMOOTHIES, TEAS & HOT CHOCOLATE compiled 2017 ∙ edition 1.0

First, the pods are split open to reveal the cacao mixed chocolate travels through a series of rollers
beans instead, surrounded by the fruity pulp of to smooth out the texture before travelling to the
the pod. This pulp is sometimes used to make conching machine.
drinks or desserts, as it has a pleasant fruity taste
and subtle chocolate flavor. Conching is the final step in determining the
ultimate flavor and texture of the chocolate.
The beans and pulp are scraped from the pods and The conching machine, so-called because the
left to ferment in baskets for two to eight days. original designs resembles seashells, kneads and
This step is crucial, as the fermentation process massages the chocolate mixture for a period
mellows the flavor of the beans and imparts of time ranging from several hours to several
the fruity undertones of the pulp. Without days. The speed, temperature and length of the
fermentation, the beans would be too astringent conching process determines the final texture
and bitter to enjoy. Many high-quality chocolates and flavor of the chocolate, as conching smooths
undergo a long fermentation process, which can the chocolate and mellows any remaining acidic
be tasted in the floral, fruity notes of the final tones. After conching, the chocolate is temered
product. After fermentation, the beans are spread in large machines that cool the chocolate to
in a single layer and left to dry completely, usually precise temperatures in order to produce shiny,
in direct sunlight. It is only after the beans are smooth bars. Finally, the chocolate is poured into
fully fermented and dried that they are packaged molds, wrapped, and ready for shipping to eager
and shipped to chocolate manufacturers around consumers around the world.
the world.
Obtain some good chocolate. This can be milk,
After the beans arrive at the manufacturing dark, or even white chocolate, depending on your
facility, they are roasted to bring out the most preferences and flavours you wish to add.
intense chocolate flavours and colours. The time - 4 spoons of hot chocolate powder
and temperature of the roasting depends on the
type of beans and their relative moisture levels. - 2 cups of milk
After roasting, the beans are transferred to a OPTIONAL INGREDIENTS:
winnower that removes the shells of the beans and
leaves the “nibs” – the essence of the cacao bean - Cream
that’s full of cacao solids and cacao butter. - Pinch of salt
Flavorings, such as herbs and spices (cinnamon
The nibs are ground to a thick, rich paste called
and nutmeg give nice notes to the finished drink),
chocolate liquor (a misleading term, since the
liqueur, mint etc.
product contains no alcohol). This liquor is the
foundation for all chocolate products, and at last - Add hot chocolate powder to your foot
begins to resemble and smell like conventional long glass
chocolate. The liquor is pressed to remove the The amount of chocolate you use depends on how
cacao butter, which leaves a powdery disc known strong and rich you want the beverage to be. A
as “cacao presscake”. Presscake, when pulverized, good starting point is 25g of chocolate per cup of
becomes common cacao powder. At this point, liquid. If you need more chocolate simply add it.
the chocolate process differs depending on the - Pour milk or water into the glass, only ¼
recipe and formulation of the manufacturer. If the
to mix powder and milk thoroughly
chocolate is low quality, the pulverized presscake
- Stir continuously until the liquid and
will be mixed with vegetable fats, sugar, and
chocolate combine differently.
flavourings to become substandard chocolate.
- Add desired flavourings once you have a
If the chocolate is going to be higher quality, fully emulsified liquid.
cacao butter will be re-added to the chocolate - Pour left over milk into glass
liquor, along with other ingredients like sugar, - Serve
vanilla and milk. White chocolate undergoes
a similar process, except it does not contain
chocolate liquor or cacao powder. The newly
EQUIPMENT MAINTENANCE compiled 2017 ∙ edition 1.0

EQUIPMENT
MAINTENANCE
The coffee machine is cleaned at the STEP 2 OF 7
end of every day, But: Back flushing of espresso machine
Keep in mind that as you prepare coffee it gets 1. Clean gasket with scoopz brush
messy, so the standard is 2. Take basket out of porta filter with barista
Clean as you go tool
3. Insert the blind basket into porta filter
WORKING SYSTEMATICALLY 4. Add 1 tsp detergent in the blind basket
Use different cloth per section – do not mix cloths 5. Lock porta filter in espresso machine
6. Press the extraction button on
- Porta filter
7. Count 5 seconds
- Steam wand 8. Stop the extraction process
- Surfaces 9. Repeat 3 x
- Brush for coffee grind around grinder 10. Remove porta filter
11. Flush group head
DAILY CLEANING ROUTINE 12. Back flush ALL group heads
Seven (7) actions should be taken to clean the Step 5 – 9 can be replaced if the machine is set to
espresso bar on a daily basis back flush automatically, by pressing STOP button
for 5 seconds
ACTION 1: clean the porta filters Back flushing of group heads can be done with
ACTION 2: back flush the espresso machine water only after rush hours
ACTION 3: clean the steam wands
ACTION 4: wipe and polish the espresso STEP 3 OF 7
machine Steps to cleaning the steam wand
1. Add cold water into a milk jug
ACTION 5: replenish the cups on the espresso 2. Froth water with steam wand
machine 3. Remove jug & purge the steam wand
ACTION 6: store the coffee 4. Wipe steam want with a clean soft cloth
ACTION 7: switch off machine and remove porta 5. Ensure that isolation rubber is clean
filters underneath
6. Clean both steam wands
STEP 1 OF 7
Steps to cleaning the porta filters STEP 4 OF 7
1. Add hot water into a knock box Cleaning of espresso machine & drip tray
2. Add 1 tsp of detergent in the water 1. Remove and wash the drip tray with cloth
3. Remove basket from porta filter, using the and detergent
barista tool 2. Wipe the drip tray with a clean cloth
4. Insert the porta filter & the basket into the 3. Wipe machine with a clean wet cloth
detergent water 4. Polish the machine with a clean polish
5. The level of the detergent water should not cloth
reach the plastic handle of porta filter 5. Ensure that no scourers are used to
6. Leave in detergent water for approximately damage the machine
10 minutes
7. Rinse porta filter under running clean STEP 5 OF 7
water Replenish the cups on top of the espresso machine
1. Ensure that all cups are clean and neatly
stacked on cup tray
EQUIPMENT MAINTENANCE compiled 2017 ∙ edition 1.0

STEP 6 OF 7
Store the coffee
Leave the coffee with the coffee bag inside the
bean hopper.

STEP 7 OF 7
Switch of the machine and remove the porta filters
1. Switch the machine to the ON position
(Brasilia)
2. Remove the porta filters form group head
and place on drip tray and clean the knock
box

WEEKLY CLEANING ROUTINE

ACTION 1: clean the grinder
ACTION 2: regenerate the water softener

STEP 1 OF 2
Clean the grinder
1. Close the bean hopper gate
2. Put coffee in the coffee bag
3. Grind grinder cleaner through grinder,
top with beans and grind until only coffee
comes through
4. Wash bean hopper with neutral detergent
and rinse
5. Replace hopper and wipe grinder
6. Brush inside the dosing chamber
7. Clean area around grinder and clean
knock box
8. Put ½ bag beans in hopper, close bag and
place on top of beans inside hopper

Clean grinder hopper end of every week

Clean grinder blades once a month

EQUIPMENT MAINTENANCE compiled 2017 ∙ edition 1.0

CLEANING TASK HOW OFTEN STANDARDS/TOOLS

ESPRESSO MACHINE
Clean back flush Daily With blind filter
Daily (night checklist) with blinder filter and espresso
machine detergent
Clean screens Daily Clean with nylon brush
Daily (night checklist) remove, soak in espresso machine
detergent and scrub

PORTA FILTERS AND INSERTS

Rinse Each use Rinse under water from espresso
machine after each use
clean Daily (night checklist) All right to put in dishwasher, but
rinse again before putting away

DISPERSION SCREENS
Clean Daily Unscrew the screens and wash
them. Wipe both the screens and
the group heads. Soak in espresso
machine detergent.

STEAM WANDS
Open up wand to blow out any Each use
milk left over (purge)
Wipe Each use With damp cloth
Soak Daily Soak in water for 5-10 minutes. It
should be free of any milk residue

BAR TOWEL
Rinse very often Each use Use for steam wand only
Replace 3 x per day When it starts smelling like milk

ESPRESSO GRINDER
Clean Daily (night checklist) Thoroughly clean with a small
brush
Clean hoppers and lids Daily (night checklist) Hand wash and wipe with a clean
towel. Do not use the dishwasher,
as they may warp. Do not use an
abrasive pad, as it will scratch the
hopper.
Clean blades Every Monday Remove top blade from casing
and clean with nylon brush all
built up grounds. Wipe down
with a damp cloth, dry and reas-
semble. Do not put blades in
direct water as they may rust.
EQUIPMENT MAINTENANCE compiled 2017 ∙ edition 1.0

TAMPERS
Hand wash daily

USED GROUNDS BOX

Empty and rinse Whenever full
Wash Daily In dishwasher

STAINLESS STEEL PITCHERS

Wash Every hour In dishwasher

BAR AND SINK

Clean work area Each use Keep work area clean by wiping
with a clean damp towel very
often
Clean drain Daily (night checklist) Pour pitcher of 16 ounces (480
ml) of hot water down the drain,
then pour one spoon of espresso
machine detergent down waste
pipe. This will prevent coffee
grounds from building up in the
drain.

FILTER MACHINE
Wipe body daily Wipe body with a damp cloth
Clean spray head Daily Clean with damp cloth
Daily (night checklist) Remove spray head, spigots and
sight glass and clean
Wash brew baskets Daily Wash in warm, soapy water
Remove inserts Weekly Remove insert and scour interior
Soak thermos Daily Soak with urn cleaner
TERMINOLOGY compiled 2017 ∙ edition 1.0

TERMINOLOGY
BARISTA: GROUPHEAD:
is the Italian term for a person who operates the is the part of the brew group that contains the
espresso brewing equipment at a café or coffee locking connector for the portafilter and the
house. dispersion screen. The grouphead is an integral
CAFÉ LATTE: part of the espresso machine and is also part of
a beverage that is based on espresso combined with maintaining temperature stability in the machine,
steamed milk. Traditionally, a latte is topped with essential for producing a perfect shot of espresso.
foamed milk. BEAN HOPPER:
CAPPUCCINO: refers to the part of a coffee grinder that holds the
is a drink of thirds: one third espresso (regular coffee beans.
single or double), one third steamed milk, and one KNOCKBOX:
third frothed milk a bin or box with a rubber or wooden bar across a
COFFEE PACK: wide opening. Used to dispense of the spent puck
is one of the terms used to describe the tamped after brewing an espresso shot. The porta filter is
volume of grinds in a filter basket prior to brewing rapped (or knocked) against the bar, and the spent
a shot of espresso. puck of coffee grinds is “knocked” out of the bin.
DOUBLE BASKET: PORTA FILTER:
the most common type of filter basket used with the device that holds a filter and finely ground
espresso machines. A double basket can hold coffee and facilitates quick attachment to an
roughly 14 grams (or more) of coffee grounds. espresso machine. Porta filters almost always
feature a handle for easy handling, and spouts
DRIP TRAY:
underneath to allow your espresso to pour into
sits directly underneath the group head and catches
cups.
spillage from the brewing process. Drip trays can
often be removed to empty or clean, and are made PRE INFUSION:
of plastic or metal. the act of pre-wetting the bed of ground coffee
inside an espresso machine before actually
EXTRACTION:
commencing the brew. Some espresso machines
is the act of forcing hot water from the boiler
do this by using the pump; water is pumped to the
through ground coffee, which in turn “extracts”
coffee for a second or two, then halted for another
flavors, oils, colloids, lipids and other elements that
second or two. After this pause, the pump activates
turn water into brewed coffee or espresso
again, and continues brewing the shot. Super
FROTH: automatics and some automatic machines use this
is produced when milk is steamed with an espresso pre-infusion.
machine’s steaming wand. Air must be introduced
PUCK:
into this act to properly froth milk, and this is done
is the term used often to describe the bed of coffee
by having the steam tip right near the surface of
grounds after you have brewed a shot of espresso.
the milk: the steam agitates and heats the milk but
Also called a spent puck.
also draws air at high velocity into the milk, thus
creating the foam, or froth. True milk froth should SHOT:
be pourable, not shapeable – you should be able to another term to describe a brewed espresso
pour steamed milk and froth, not spoon it out in SINGLE BASKET:
clumps. a filter basket designed for producing a normal
single shot of espresso. This basket has a narrower
bottom portion when compared to a double basket.
This size of filter is rarely used, but included with
most espresso machines.
TERMINOLOGY compiled 2017 ∙ edition 1.0

DEFINING ESPRESSO
SPOUT(S): THE TERM “ESPRESSO”
refers to the exit area on a porta filter where the The world of coffee is a world of romance and
brewed espresso pours out. Porta filters can have delight. When hearing the word “espresso”, the
one or two spouts, though most come standard with mind fills with images of luxury and contentment.
two spouts. The term “espresso” actually applies to four
STEAM WAND KNOB: different things: a blend, a style of roast, a brewing
most consumer and commercial espresso machines method and a beverage.
use a manual valve control knob to release steam BLEND:
from the machine’s boiler or thermoblock. By traditional espresso is a blend of different coffee
controlling the knob, you can increase or decrease beans. At The Daily Café we blend the highest
the amount of steam pressure released. Steam knobs quality Arabica beans and dark-roast them to bring
are used to control the steam used to froth and out their full potential. Our buyers select beans
steam milk. that can withstand the darker roasting process and
STEAM WAND: produce a beverage that is filled with flavor. An oily
is a visible, external pipe found on most espresso sheen is seen on the outside of the beans. This is
machines that is used to froth and steam milk. It is caused by bringing the beans to a “second pop” and
controlled by steam knob that opens and closes the unleashing the essential oils and aroma.
steam valve inside the machine. ROAST:
TAMP: (also tamping) The Daily Café Roast is created by skilled roasters,
the act of pressing and compacting a bed of loose, who use their knowledge and expertise to bring out
finely ground coffee, in preparation for brewing the best flavor of the beans. The darker roast means
espresso. Different machines require different that each cup is filled with a rich, caramelly flavor
tamping methods. BREWING METHOD:
TAMPER: the brewing method for espresso extracts the heart
the device used to tamp a bed of loose, finely of the bean. Italians invented the first espresso
ground coffee in a porta filter, in preparation for machines more than a century ago, but it produced
brewing espresso. Most espresso machines include beverages of uneven quality. When the technology
a plastic tamper as an accessory, and aftermarket for pump-driven machines finally appeared in
tampers can be bought. They are measured in the 1940’s, espresso as we know it today became
millimeter sizes, corresponding with the filter basket possible. The pump-driven machine forces hot water
internal diameter of your espresso machine. through finely ground coffee at nine atmospheres
WATER SOFTENER: of pressure. This method produces a sweet, smooth
some espresso machines and coffee brewers feature shot of espresso.
advanced filtering systems that can be soften water, DRINK:
helping to prevent lime scale (or other) buildup in all espresso drinks are based on an excellent shot of
the boiler or heating element area. espresso. It doesn’t matter whether you drink lattes,
mochas, straight shots or cappuccinos – a great shot
of espresso is essential to ensure the quality of your
beverage.

ANATOMY OF AN ESPRESSO SHOT

DIAGRAM
BARISTA TEST compiled 2017 ∙ edition 1.0

BARISTA TEST
1. Robust & Arabica are both types of what 8. Our coffee is sourced from Uganda &
Ethiopia?
A) Brewing Technique
B) Roast characteristics A) True
C) Coffee bean B) False (1)
D) Instant coffee (1)
9. Complete the following sentence
2. What is the name of our coffee called?
The ____daily_________roast is a
(1) ____________medium________ roasted
blend of __100%_____ Arabica coffee
3. How many ml’s is a perfect espresso shot? beans. (3)

A) 20ml 10. What ingredient do we use in the tin cup?

B) 25ml
C) 30ml (1)
D) 35ml (1)
11. What is a fresh red?
4.
What is the time frame for extracting the
perfect espresso?
(2)

(2) TOTAL: /21

5. What are the 3 Major coffee enemies

FLAVOUR TEA

WATER (lemon /
ESPRESSO peppermint / ESPRESSO
camomile)

(3)
MICRO FOAM FOAM
ESPRESSO
6. Briefly explain how to backwash the
MILK FOAM 3/4 MILK
ESPRESSO ESPRESSO CHOSEN
FLAVOUR

coffee machine
1/4 FOAM
FOAM 3/4 MILK
MILK WHITE / DARK
FLAVOURED ROOIBOS
ESPRESSO ESPRESSO

MILK FOAM
FOAM
CONDENSED
HOT CHOCOLATE MILK MILK
ESPRESSO ROOIBOS ESPRESSO

(5) ESPRESSO

7.
What does a customer expect when
ordering a “skinny” coffee? WHIPPED CREAM
ESPRESSO
ROOIBOS
ESPRESSO
ESPRESSO
ESPRESSO

(1)
FOAM
3/4 MILK MILK EARL GREY /
ESPRESSO CHAI SPICES CEYLON /
ROOIBOS
The Daily Coffee Café Barista Section
Closing Checklist Mon Tues Wed Thurs Fri Sat Sun
BARISTA CHECKLIST

Ensured milk is packed correctly (fifo used) &

Fridge is clean
Have you backwashed the machine with correct
chemical
Have the portafilters & baskets been scrubbed
clean & soaked over night
Have you wiped & polished the machine down
& cleaned the counter surface
Have you cleaned the drip trays
Have you cleaned the steamwands & left to soak
overnight
Have you cleaned the frothing jugs & stored in
milk fridgde
Have enough Espresso/reg/mugsize cups/milk
jugs neatly packed on top of machine
Is your grinder clean & beans packed away in a
sealed container
Have you removed washed & sanitized your
towels & cloths & hung up to dry
Checked by Manager
compiled 2017 ∙ edition 1.0