CYAN: 32

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BLACK: 0

CYAN: 37
PANTONE
MAGENTA: 85
872 C YELLOW: 60
BLACK: 90

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Barista Manual
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Contents
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3 The Kimbo Story 14 - Tamping/Blessing

4 Barista Essentials - Purge the Group Head
5 Barista Glossary - Extraction
7 Machine Layout 15 Steaming the Milk
9 Grinder Layout - Purge
11 Grinder Care - Stretching
12 The Perfect Espresso 16 - Spinning
13 - The Grind - Folding
- Cleaning the Handle
- Dosage/Throw

1
Contents

17 - Cappuccino Milk 24 - Long Latte (Latte Macchiato)

- Latte Milk 25 - Flat White
- Flat White Milk 26 - Mocha
18 Drinks Menu 27 - Hot Chocolate
19 - Espresso 28 - Tea
20 - Espresso Macchiato 29 - Flavoured Coffees
21 - Americano 30 Cleaning Procedure
22 - Cappuccino 31 Troubleshooting
23 - Latte

2
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The Kimbo Story

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A TRADITION OF

PASSION AND QUALITY

For more than 50 years, Kimbo has represented a true passion for
coffee.A story that began with the Rubino brothers in a small family
coffee shop in Naples, the world capital of espresso.
Kimbo is one of Italys leading coffee brands, and now in the UK we
are proud to uphold this great Neapolitan tradition.
AN EXPERIENCE FOR

ALL THE SENSES

It all begins with the selection of the best varieties of coffee directly
from the plantations. The masterful creations of exclusive blending
and roasting are the secrets of a unique espresso, dedicated to the
most discerning gourmets.
A pleasure that touches all the senses; the thick golden crema, the
balanced flavour that caresses the palate into an extraordinary
moment of pleasure to be enjoyed daily.
3
 Barista Essentials 1 2 3

(Use codes to order from Kimbo)

1 Cloth (KJAG9523)
2 Splat Drop Edge Tamp Mat (KJAG18060) 4 5 6

3 Blind/Blanking Disc (KJAG0369)

4 Scales (KJAG0114)
5 Group Head Brush (KJAG8585)
6 Teflon Frothing Jug (KJAG18070 - 0.6L or KJAG18071 - 1L) 7 8 9

7 Wooden Tamper (KJAG3811)

8 Shot Glasses (KJAG1124)
9 Chocolate Powder Shaker (KJAG3093)
10 11 12
10 Puly Caff Cleaning Powder (KJAGO131)
11 Paint Brush
12 Whisk

4
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Barista Glossary
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Acidity
The pleasant tartness of a fine coffee.
Arabica
The earliest cultivated species of coffee tree
and the most widely grown, Arabica accounts
for approximately 70% of the worlds coffee.
Superior in quality to Robusta, it is more delicate
and is generally grown at higher altitudes.
Aroma
The fragrance produced by freshly brewed
coffee.
Blend
A combination of coffees from different
countries or regions. Mixed together,
they achieve a balanced flavour profile Complexity
no single coffee can offer alone. Tasting term describing coffees whose taste
sensations shift and layer pleasurably, and
give the impression of depth and resonance.
Body
Describes the heaviness, thickness or relative
weight of coffee on the tongue.
Crema
The rich, golden layer that forms on the
Caffeine surface of an espresso.
An odourless, slightly bitter alkaloid
responsible for the stimulating effect of
coffee.

Balance
A coffee where no single characteristic
overwhelms others, but that display sufficient
complexity to be interesting.
Cherry
The fruit of the coffee plant. Each cherry
usually contains two coffee seeds (beans) - if
only one, it is called a peaberry.
Cupping
A method by which professional tasters perform
sensory evaluation of coffee. Hot water is
poured over ground coffee and left to extract.
The taster first samples the aroma, then tastes
the coffee by slurping it from a spoon.

5
Fair Trade Coffee
Coffee purchased from farmers under fair
trade arrangements, which set a minimum
price and other regulations to empower
farmers and their communities.
Froth / Foam
Textured milk with tiny air bubbles, created
when milk is heated and aerated, usually with
hot steam from an espresso machines steam
wand.
Green Coffee / Green Beans
Unroasted coffee. The dried seeds from the
coffee cherry.
Latte Art
The pattern or design created by pouring
textured/emulsified milk on top of espresso.
Only finely steamed milk is suitable.
Microfoam
The preferred texture of finely steamed milk
for espresso-based coffee drinks. Essential for
pouring latte art. Achieved by incorporating a
lesser quantity of air during the milk steaming
process.
Puck
Immediately after an espresso extraction, the
bed of spent coffee grounds forms compressed
waste matter resembling a small hockey puck.
Often the dryer the puck, the better.
Pull
The act of pouring an espresso. The term
originates from the first half of the 20th century
when manual machines were the norm, and
baristas pulled a lever to create an espresso.
Roast
The process by which green coffee is heated
in order to produce coffee beans ready for
consumption. Caramelisation occurs as
intense heat converts simple sugars, infusing
the bean with flavour and transforming its
colour to a golden brown or darker.
Robusta
Robusta produces about 30% of the worlds
coffee. It grows at lower altitudes than arabica,
and produces a full-bodied but bland coffee of
inferior cup quality and higher caffeine content.
Seasoning
Warming the internal pipes of the machine
before usage.
6
 8

7 7
2 3 4 1 2 3 4 1

6
11 11
12
5 5

9 10 10

7
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Machine Layout
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(San Remo Zoe)

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1 Tea Buttons 7 Steam Wand Knobs

2 Single Dosing Buttons 8 Cup Warmer
3 Double Dosing Buttons 9 On/Off Button
4 Freeflow Buttons 10 Group Handles / Portafilters
5 Steam Wands 11 Group Heads
6 Hot Water Tap 12 Pressure Gauge

8
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Grinder Layout
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1 1

7
3
2
4
3 4 5
6 2
6

7
8
9
 On Demand San Remo Ceado Automatic Timer

1 Bean Hopper 1 Bean Hopper

2 Display Panel 2 On/Off Switch
3 Single Dose Button 3 Dosing Chamber
4 Manual Dose Button 4 Dosing Handle
5 Double Dose Button 5 Grind Adjusting Collar
6 Dosing Chute 6 Activation Switch
7 Grind Adjusting Collar 7 Group Handle Holder
8 Group Handle Holder

10
 CYAN:
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MAGENTA
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BLACK:

Grinder Care
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E S P R E S S O I TA L I A N O
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1 Bean Hopper
The bean hopper should only be filled with
half a kilo of coffee at a time. This will ensure
1 freshness and minimise the risk of stale
coffee. At the start of each day, empty the
hopper, remove it from the grinder and
thoroughly clean with steam and blue roll.
2

2 Grind Adjusting Collar

This can vary, but normally:
For finer grind - turn anti-clockwise
For coarser grind - turn clockwise
11
The Perfect Espresso

The Definition of an Espresso is: A jet of hot water at 88-93C

passes under a pressure of nine or more atmospheres through a seven
gram (or more) cake-like layer of ground and tamped coffee. Extracted correctly, the
result is a concentrate of not more than 25/30 ml in 23-29 seconds time.
The espresso should have a thick creamy layer on top, called the crema. This
crema should be a rich golden, hazelnut colour with streaks of darker oils called tigre.

12
 CYAN
PANTONE
MAGEN
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BLACK

The Perfect Espresso

CYAN
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CYAN
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YELLO
BLACK

Step 1:The Grind

In order to extract the oils from the coffee beans they
need to be ground. The perfect grind will have a texture
between flour and grit. If the grind is too coarse then
the espresso will extract too quickly and be weak with
no crema. If it is too fine then the espresso will take too
long to extract and will be burnt and bitter. too coarse perfect grind too fine

Step 2: Cleaning the Handle

Before grinding the fresh coffee, knock out the old coffee
puck from the group handle. Then clean out any left over
coffee grinds with a dry brush. This will ensure freshness.

Step 3: Dosage/Throw
Once you have your clean group handle, place it into
the handle holder on your grinder. Depending on your
grinder, press the required dosage button or pull the
lever once (single) or twice (double). If you are using
the single spouted handle then its a single shot. If using
the double spouted then its a double.
13
 Step 4&5:Tamping & Blessing
Tamping is the process of compacting the coffee granules to
ensure maximum flavour extraction. Place the group handle
with coffee grind on top of the tamp mat, on the edge of
the counter. Press down with the tamp, knock any loose
grind back into the centre and press down again. Finally
wipe away any loose grind from the handle edges (blessing).

Step 6: Purge the Group Head

Before placing the group handle onto the machine, flush
water through the group head with the continuous dose
button. This will clean out any loose grind from up inside
the group head, and bring the group head up to the right
temperature for brewing coffee.

Step 7: Extraction
Before extracting the espresso, warm the cups by half-filling
them with hot water. Then lock the group handle into the
group head, place the cup(s) under the spout(s) and press the
corresponding button. If everything is perfect the espresso
should extract like honey dripping from a spoon.
14
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MAGENTA:
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BLACK: 90

Steaming the Milk

CYAN: 10
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CYAN: 32

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CYAN: 0
BLACK MAGENTA
YELLOW:
BLACK: 10

Whether you are making a cappuccino, latte or a flat white,

there are four stages to steaming perfect milk...

Stage 1: Purge
With the cold milk in the frothing jug, purge to release
some of the pressure that would have built up in the
steam wand.

Stage 2: Stretching
Position the steam wand at an angle, you shouldnt move
the steam wand while steaming the milk. Slide the frothing
jug up the wand till the end is completely submerged in
milk. Switch on the steam wand and slowly lower the jug
until the wand is just below the surface of the milk. You
should hear a nice hissing sound.

15
Stage 3: Spinning
Once you have added the desired amount of air to the
milk, slide the jug back up the steam wand so the end is
deep in the milk. The milk should begin to spin in the jug
like a mini whirlpool. Once you have brought the milk up to
temperature, switch off the steam wand and remove the jug.
Always remember to wipe excess milk from the steam wand
and to purge again at the end.

Stage 4: Folding
When you have finished heating the milk, you will have
some small bubbles on the surface of the milk. Tap the jug
on the counter top to pop the bubbles, then spin the milk
in the jug until the foam and hot milk move as one in the
jug. The result is smooth and silky milk.

16
 PANTONE MAGENTA:
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MAGENTA:
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BLACK: 90

Steaming the Milk

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CYAN: 0
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YELLOW:
BLACK: 10

Cappuccino Milk
Cappuccino milk is thick and foamy. To get the desired level of foam you
need to stretch the milk for around 10-15 seconds (or until it doubles in
volume) and then begin spinning.
A cappuccino should have at least 1.5cm of foam.

Latte Milk
Latte milk is not as thick as the cappuccino milk, as you do not add as
much air. When steaming the milk you only need to stretch for around
5-6 seconds, then begin spinning.
A latte should have no more than 1cm of foam.

Flat White Milk

Flat white milk should have a thin layer of foam, hence the name flat! To
steam flat white milk, stretch for 2-3 seconds and spin with the steam
wand set deep in the milk.
A flat white should have less than 0.5cm of foam.

17
Drinks Menu

18
 PANTONE MAGEN
347 C YELLOW
BLAC

CYAN
PANTONE
MAGEN
872 C YELLO
BLAC

CYAN

ESPRESSO (single/double)
RED MAGEN
KIMBO YELLOW
BLAC

CYAN
PANTONE MAGEN
347 C YELLOW
BLAC

CYAN

E S P R E S S O I TA L I A N O
PANTONE MAGEN
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BLAC

CYAN
BLACK MAGEN
YELLO
BLACK

1 2

Cup
2oz or 5oz Cup
4oz or 8oz Take Away Cup
3 3
Ingredients
Single Shot Kimbo Espresso
Double Shot Kimbo Espresso

Preparation
1 Heat the cups
2 Prepare the espresso (single or double)
3 Extract espresso (25-30ml for between
23-29 seconds)

19
ESPRESSO MACCHIATO (single/double)

1 2

Cup
2oz or 5oz Cup
4oz or 8oz Take Away Cup 3

Ingredients
Single or Double Shot Kimbo Espresso
Cappuccino Milk

Preparation
1 Extract espresso as normal
2 Steam a small jug of cappuccino milk
3 Scoop a small amount of foam onto the espresso
20
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AMERICANO
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BLACK: 10

Cup 1

10oz Cup or 10oz Mug

12oz or 16oz Take Away Cup

Ingredients
Hot Water
Double Shot Kimbo Espresso 3
3 Shots Kimbo Espresso (16oz take away only)

Preparation
1 Fill the cup 2/3 with hot water
2 Prepare the double shot of espresso
3 Extract espresso into the cup of water (for 4

takeaway, extract espresso into two shot

glasses and add to cup)
4 Serve with a jug of hot or cold milk, unless
otherwise specified.
21
CAPPUCCINO (single/double)

1 2
Cup
5oz or 10oz Cup
12oz or 16oz Take Away

Ingredients
Single or Double Shot Kimbo Espresso
3 4
3 Shots Kimbo Espresso (16oz take away only)
Cappuccino Milk

Preparation
1 Preheat the cup and clean the cup holder or drip tray
2 Extract the single (5oz cup) or double (10oz
cup) shot of espresso into the cup
3 Steam the milk for cappuccino
4 Pour into the centre of the cup
5 If desired, dust with chocolate powder to finish
22
 PANTONE MAGENTA
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BLACK

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MAGENTA
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BLACK:

LATTE
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1 2

Cup
10oz Cup
12oz or 16oz Take Away Cup

Ingredients 3 4
Single Shot Kimbo Espresso
Double Shot Kimbo Espresso (16oz take away only)
Latte Milk
Preparation
1 Preheat the cup and clean the drip tray
2 Extract espresso into the cup
3 Steam the milk for latte
4 Pour from around 5cm above the cup into the
centre

23
LONG LATTE (LATTE MACCHIATO)

Cup
Long Latte Glass
1 2
Ingredients
Double Shot Kimbo Espresso
Latte Milk

Preparation
1 Extract espresso into two shot glasses or a jug 3
2 Steam the milk for latte and pour into the glass
3 Using a teaspoon, pour the espresso gently
under the foam

24
 PANTONE MAGENT
347 C YELLOW
BLACK

CYAN:
PANTONE
MAGENT
872 C YELLOW
BLACK:

FLAT WHITE
CYAN:
RED MAGENTA
KIMBO YELLOW
BLACK

CYAN:
PANTONE MAGENTA
347 C YELLOW
BLACK:

CYAN:

E S P R E S S O I TA L I A N O
PANTONE MAGENT
872 C YELLOW
BLACK

CYAN:
BLACK MAGENT
YELLOW
BLACK:

1 2

Cup
5.5oz Cup
8oz Take Away Cup
3 4
Ingredients
Double Shot Kimbo Espresso
Flat White Milk

Preparation
1 Preheat the cup and clean the drip tray
2 Extract espresso into the cup
3 Steam the milk for a flat white
4 Pour from around 5cm above the cup into the
centre so that theres no foam (hence the name flat)
25
MOCHA

Cup 1 2

10oz Cup or 10oz Mug

12oz or 16oz Take Away Cup
Ingredients
Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only) 3 4
1 Full Scoop (25g) Ciabacci Chocolate Powder
Latte Milk
Preparation
1 Preheat the cup and clean the drip tray
2 Put a scoop of chocolate powder in a cup and
5
extract double espresso onto it
3 Whisk the chocolate paste and espresso until smooth
4 Steam the milk for latte
5 Pour the milk into the mocha mix and dust with
hot chocolate powder
26
 PANTONE MAGENT
347 C YELLOW
BLACK

CYAN:
PANTONE
MAGENT
872 C YELLOW
BLACK:

HOT CHOCOLATE
CYAN:
RED MAGENTA
KIMBO YELLOW
BLACK

CYAN:
PANTONE MAGENTA
347 C YELLOW
BLACK:

CYAN:

E S P R E S S O I TA L I A N O
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BLACK

CYAN:
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YELLOW
BLACK:

1 2
Cup
10oz Cup or 10oz Mug
12oz or 16oz Take Away Cup

Ingredients
3 4
1 Full Scoop (25g) Ciabacci Chocolate Powder
1 Shot Hot Water (25ml)
Latte Milk

Preparation
1 Preheat the cup and clean the drip tray 5
2 Whisk a scoop of chocolate powder and a shot
of hot water to a smooth, shiny paste
3 Steam the milk for latte
4 Pour milk into the cup
5 Dust with chocolate powder
27
RIDGWAYS TEA
1 1

Cup
10oz Cup or 10oz Mug
12oz or 16oz Take Away Cup
Ingredients 2 2

1 Ridgways Tea Bag

Hot Water
Milk if desired (on the side)
Preparation
1 Place the tea bag into the cup (if take away, clip
3&4 3&4
the label under the lip of the cup)
2 Add hot water
3 Let it brew for 3 minutes
4 Serve with a jug of cold milk and a saucer to
place the used tea bag on
28
 PANTONE MAGENTA:
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MAGENTA:
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BLACK: 90

FLAVOURED COFFEES
CYAN: 10
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BLACK: 10

Cup
10oz to 16oz Cup - use 2 Shots of Syrup
2oz to 8oz Cup - use 1 Shot of Syrup 1

Ingredients
1 or 2 Shots of Monte Bello Coffee Syrup
Ingredients for Specified Coffee Drink

Preparation
1 Put 1 or 2 shots (depending on size) of flavoured
syrup in the cup
2 Extract espresso onto the syrup & make
requested coffee drink as usual
29
Cleaning Procedure
It is vital to keep your machine clean to ensure your coffee tastes consistently brilliant! During
busy periods your machine will get dirtier than usual - for example morning and lunch time rush. To
maintain freshness and ensure the quality of the espresso, clean the group heads following stages 1 to
7 but without adding the cleaning powder (stage 3)

1 2 3 4

Remove group handle, discard With group handle attached to the

leftover bits and run the group. Replace the normal filter with Place less than half a tea- group head, backflush machine by
Use a group head brush to get rid blind filter/blanking disc (no spoon (3g) of Puly Caff onto running the group five times in 15
of loose grinds holes) blind filter second start/stop intervals

5 6 7 8

Remove the group head and run Pull and discard two test shots
Keep backflushing until the water the group to thouroughly rinse Remove the blind filter and before next usage to season
runs clear clean replace the normal filter the machine 30
 CYAN: 37
PANTONE
MAGENTA:
872 C YELLOW: 6
BLACK: 90

Troubleshooting
CYAN: 10
RED MAGENTA:
KIMBO YELLOW: 1
BLACK: 0

CYAN: 0
PANTONE MAGENTA:
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BLACK: 0

CYAN: 32

E S P R E S S O I TA L I A N O
PANTONE MAGENTA:
872 C YELLOW: 1
BLACK: 0

CYAN: 0
BLACK MAGENTA
YELLOW:
BLACK: 10

Throughout the day, the temperature & humidity in your shop will
change. These small changes will have an effect on the grind and
therefore on how your espresso extracts.
A perfect espresso extraction is 25ml of liquid in 25
seconds, however any time between 23-29 seconds is
acceptable.

If the extraction takes less than 20 seconds the espresso will be

weak with no crema.

If it takes longer than 30 seconds, the espresso will be bitter and burnt,
and the crema will have yellow patches of over-extracted coffee.

less than 20 secs perfect 25 secs over 30 secs

31
If the grind is too coarse, then the water will pass
through the espresso too quickly and will not
absorb all of the oils and flavour from the beans.
The resulting espresso will have no crema and be
weak in flavour. To adjust the grind turn the grinder
wheel anti-clockwise to make the grind finer, one
notch at a time.

If the grind is too fine then water will not pass

through and will drip slowly from the group head.
Because of the longer time it takes to extract
the espresso, the grind will be in contact with the
hot group head for too long, resulting in a burnt
espresso with a bitter aftertaste.To adjust the grind,
turn the grinder wheel clockwise to make the grind
coarser.

We hope you have found this manual helpful. If you do have any further questions or
comments, please dont hesitate to get in touch. Contact details can be found overleaf...
32
For more information
Data: 23 MARZO 2012
Formato:
Stampa:
Lavorazioni speciali:
Prodotto: KIMBO ESPRESSO ITALIANO FLAG Gli esecutivi prima di procedere alla stampa,
sono da elaborare da parte del fotolitista
Supporto: a seconda dell'esigenza dello stampatore,
Colori: CYAN MAGENTA YELLOW BLACK verificandone le fustelle, gli abbondaggi,
le sovvrastampe e i relativi codici.
Copia al: 100% Per i colori attenersi alla copia colore allegata

CORRESPONDS TO THE PANTONE 485 C 2X (2X STANDS FOR DOUBLE IMPRESSION).

RED
KIMBO THIS TO OBTAIN A RICH AND FULL RED COLOUR (IF YOU DO NOT FOLLOW THIS ADVICE,
YOU WILL NOT OBTAIN THE RIGHT KIMBO RED COLOUR).

Website: ESPRESSO ITALIANO

www.kimbo.co.uk
Font: Shannon Book

Telephone: 020 8743 8959

VERSIONE PER STAMPA SU METALLIZZATO
RED
KIMBO
CYAN: 10
MAGENTA: 100
YELLOW: 100

Email: sales@kimbo.co.uk
BLACK: 0

CYAN: 37
PANTONE MAGENTA: 85
4975 C YELLOW: 60
BLACK: 90

CYAN: 0

Online Shop: www.mykimbo.co.uk

PANTONE MAGENTA: 100
347 C YELLOW: 100
BLACK: 0

CYAN: 0
PANTONE
MAGENTA: 20
1355 C
YELLOW: 56
TRASPARENTE
BLACK: 0

Facebook: /KimboEspresso
SOLO SU METALLIZZATO ESPRESSO ITALIANO VA PANT_1355 C SENZA BIANCO SOTTO
BIANCO BIANCO

Twitter: @KimbointheUK RED

KIMBO
CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0

CYAN: 0
PANTONE MAGENTA: 100
4975 C YELLOW: 100
BLACK: 0

CYAN: 32
PANTONE MAGENTA: 40
347 C YELLOW: 100
BLACK: 0

CYAN: 37
PANTONE
MAGENTA: 85
872 C YELLOW: 60
BLACK: 90

CYAN: 10
RED MAGENTA: 100
KIMBO YELLOW: 100
BLACK: 0

CYAN: 0
PANTONE MAGENTA: 100
347 C YELLOW: 100
BLACK: 0

CYAN: 32

E S P R E S S O I TA L I A N O
PANTONE MAGENTA: 40
872 C YELLOW: 100
BLACK: 0

CYAN: 0
BLACK MAGENTA: 0
YELLOW: 0
BLACK: 100