Welcome!

This small coffee manual has been devised for you, because
whilst there are many good books and snippets of great
information on forums and websites available, it's not always
easy to bring all this information together in to a small, easy
to manage summary. So, by providing this handbook, it enables us
to give you a little information as a reference point and
hopefully you may pick up a few new pieces of knowledge as well.

We do understand that whilst there is science in coffee, there

is also a tickle of art, and, there will always be subjective
view points. It is not to say that everything in the handbook is
always going to be the best way to do things for everybody, on
every set up, and we encourage debate and challenge of methods.
However what we do hope to gain is a level and knowledge
throughout our team that gives us the consistency that enables
us to say that we have great baristi making great coffee
Mouse Tail History and Philosophy
The Story
A good point to start a this handbook is with an overview of
Mouse Tails origins and the philosophies we have when it comes
to coffee, service and each other.
extra hot, skinny latte, but that’s OK as people are different
and our job is to make them happy. For you, Decaf might not be
as awesome as ‘normal’ coffee, but whatever we do, we always do
it the best way we can.

Mouse Tail started very small, sort of like a family business

where you’re a baker, designer, accountant, mechanic and barista
at the same time. With a final pay check and a credit card the
first Piaggo Ape 3 wheeler was bought and with the help of some
good people, converted in to a sleek looking coffee van. It took
a year of planning but the first site was finally open.

Back in 2012 the London speciality coffee scene was quite

different from what it is today. The Flat white had arrived, but
finding a good coffee around town was not that easy. You really
needed to know where to go, and those geeky speciality coffee
shops knew how to hide well.

Back then it was quite normal that when you found one of those
‘serious-about-coffee’ places and didn’t have an extensive
knowledge about coffee yourself, it was almost guaranteed that
 
you were given ‘that look’. The one that makes you feel as if
Our mission is to change the perception of really good coffee
you have accidentally entered from a back-door. But coffee is
for at least 1 person a day. The rest are our regulars ;)
something that the whole world drinks and being passionate both
 
about service and coffee, we felt that this was our opportunity
Two beliefs Mouse Tail Stands by are:
to actually make a difference. The idea was to bring great
coffee not just to the coffee geeks but everyone. Normal people
1. Quality and love above all. When making good coffee,
on their way to work who wouldn’t expect that coffee could be
attention to detail drive for excellence is essential. Yet
something totally different. Back then, lot of of our customers
coffee is a simple product and that’s the way we wanted to bring
had never seen latte art before and a cappuccino for most, was
it to our customers. Scrapping the confusing names, references
one of those dry Italian style foamy drinks. Oh what a pleasure
and ‘attitude’ was a key- our mission became to strip down to
it was to turn a little bit of their world upside down :)
basics and pass on the passion.
 
 
We took and will always take coffee very seriously. That,
2. We’re in ‘people’s business’! It’s all about leaving a good
however, does not mean that we should be snobs about it. Thus,
first impression and building long lasting relationships. To
instead of projecting superiority about what we do, it became
achieve this, it is essential to be hospitable and have positive
out utmost goal to be welcoming, understanding and inspiring.
attitude, listen and communicate with each other and our
Yes- that means that sometimes we need to serve that large,
customers, and take pride in keeping our place clean.
The Coffee Bit
When it comes to coffee we try to keep things simple. For
espresso based coffee:
- Every coffee is double shot
- Size doesn't matter. It's the same price. What separates
Americano from espresso is water so we don't charge for that extra splash
of water, or even milk
- Milk is steamed to elevate the sensory experience of the
espresso, we want rich, velvety liquid goodness. Taking this
approach there is little difference between cappuccino, latte
and flat white. The are all espresso + MILK
- Whilst tea and black coffee are served hot, unless asked
otherwise, our milk is steamed to perfect drinking temperature
for the best taste.
However, we also know, that people know, how they like their
coffee. If they have certain requests all they have to do is ask
and we will do our best to cater for them.
The Bean
When we think about coffee, it is worth remembering where the
finished product originates. Understanding a little of the
process that occurs before we receive the packed product is both
interesting and will help us understand why certain processes
may result in some of the flavours we taste.
It takes between three and five years for a coffee tree to
mature to a flowering stage. These trees average from 5–10m in
height. Once or twice a year the flowers mature into cherries,
with each tree yielding from two to four kilos. The climate
requirements for growing Coffee are very particular. As a result
it is only grown in what is know to be as the coffee belt - the
imaginary area on earth that is hospitable for this picky and
needy plant. The profiles of each bean vastly differ from each
other from continent to continent, country to country, region to
region and even farm to farm.
The bean we see and use is, essentially, a seed from a tree in
the coffea family. The trees fruit is red in colour and the seed
is green. It is this red fruit, or cherry, that is harvested.
The seed within the cherry has a thin skin on the outside called
the silver skin, and then on the outside of this a protective
layer called the parchment. Then comes the pulp of the cherry,
which itself is sweet and finally the cherry’s skin.
There are two species of coffee plant, Robusta and Arabica.
Robusta is generally a stronger and more bitter flavour. It is
cheaper to produce and makes up most of the instant coffee that
we drink.
Arabica accounts for around 80% of coffee grown worldwide. It
grows in more temperate climates and at higher altitude than
robusta. It has more delicate, nuanced flavours that are often
more acidic or floral in tone. Mouse Tail uses only 100%
Arabica, as do most speciality coffee roasters.
The Processing
Once the cherry has been harvested, it must undergo milling to
separate the cherry from the bean. Milling can be separated in
to three types, washed, natural and pulped natural (or “honey
processed”).
Using the washed method, the coffee cherry is brought to the wet
mill where it is then pulped (outermost fruit skin is removed).
Then, the coffee is fermented (fruit mucilage layer broken
down), washed to remove the remaining fruit, and then dried on a
patio, raised screen bed, or by using a mechanical dryer. The
parchment stays with the green bean until it is milled at the
dry mill. This method is highly water-dependent using up to 20
times the coffee’s weight in water. It results in a cleaner,
crisper acidity and more balanced flavoured cup.
The natural method is the oldest method and common in countries
with limited access to water. The cherries are dried whole in
the sun, using natural fermentation to break down the mucilage
covering the bean before drying. This fermentation is the cause
of the ‘boozy’ and ‘funky’ flavours. These beans tend to have
more body and lower acidity than their washed counterparts and
are sweeter.
Pulped natural is a hybrid of the two previously listed
processes. During this process, milling is again used to remove
the skin is from the coffee cherry, leaving the fruity mucilage
intact during the drying process. Eventually the mucilage is
either pulped or taken off by equipment. Pulped natural coffee
can have more body and lower acidity than the washed process,
and a cleaner, more uniform cup
than the natural process
The beans are then dry milled to be sorted and graded before
being shipped as green beans to our roastery.
The Roast
It is during the roasting process the bean changes from the
processed green bean to the hard, brown bean we see in our
hoppers. During roasting the bean will lose between 12-25% of
its mass but will grow in size. This is due to the expansion
caused when the gasses inside the bean force their escape as
they heat up.
This roasting process is essential to determining the flavour of
the bean and requires a high level of experience and skill
combined with a great tasting palette. At Mouse Tail we tend to
roast our beans fairly lightly as this promotes more delicate,
sweet and nutty flavours from the bean.
Once Roasted the beans still require time to mature, to allow
time release more of the gases that are still escaping the bean.
For espresso they will be in an optimal state for drinking
between approximately 7 and 14 days old. For filter coffee this
time is shortened to just 24 hours.
Decaffeination bitter flavours. Adjusting flow rate is the primary method for
Coffee can be decaffeinated in multiple ways - most of them finding a level of extraction that will give the best balance of
involve the use of different chemicals. Luckily a lot of flavours.
companies are no adopting a process called the Swiss Water
Process which more neutral and clean. The process is performed
on green beans before they are roasted and is not usually done
by the roaster but the supplier. The process begins by immersing
a batch of green coffee beans in very hot water in order to
dissolve and extract the caffeine. The water is then drawn off
and passed through an activated charcoal filter. The porosity of
this filter is sized to only capture larger caffeine molecules,
while allowing smaller oil and flavour molecules to pass through
it. However, this extraction process will also extract some
desirable oils and other solids from the beans, resulting in
beans with no caffeine and less flavour in one tank,
and caffeine-free but highly flavoured water in another tank.
The Swiss Water process method attempts to overcome this
difficulty by first discarding the flavourless caffeine-free
beans, and then reusing the flavour-rich water to remove the
caffeine from a fresh batch of coffee beans thus removing less
of the flavour from the second batch. Decaf still typically Flow rate, colour and consistency will be good indicators of
contains about 1–2% of the original caffeine content. extraction levels. The flow rate of the water through the
grounds is determined primarily by:
Espresso the mass of the grounds
The Basics the fineness of the grind
Espresso is produced by the percolation of pressurized hot water the amount of pressure applied by the machine
through a tightly packed bed of finely ground coffee. The water
erodes solids and oils from the surfaces of the coffee particles Dialling in
as it flows through the coffee bed and deposits the solids and Each and every person has a slightly different palette when it
oils in the cup. comes to tasting coffee. It is for that reason that dialling in
(choosing a grind setting and dose) is going to vary from
Achieving the right level of extraction from the ground coffee barista to barista. However there are some base points to
is key to producing great tasting coffee. Not enough contact remember when dialling in.
between the water and the coffee solids will result in too
little flavour being drawn from the coffee, leading to A larger dose or a finer grind will produce greater flow
underdeveloped, weak, sour flavours. This is known as under resistance and a slower flow rate. Conversely a lower dose or
extraction. Opposite to this, over extraction describes an looser grind will increase flow rate. Think of it as a bad of
extraction process that has drawn too much of the soluble sand, fine, or a bag of pebbles, coarse.
flavours from the ground coffee, resulting in over developed,

When a grinder is altered to produce finer grinds, essentially
the burrs are being moved closer together, thus letting less
coffee though the burrs and effecting dose, conversely coarser
grind will open the gap between the burrs and the dose will
increase. It is for this reason that the coffee should always be
weighed when adjusting grind
This is a guide and will vary depending on equipment, coffee
freshness, length of pre infusion, weather and other factors.
Following the recipe, the recommended process for initial dial
in would be:
1: if working on barometric machine adjust grams yielded
2: adjust the grind to match the recipe (time for barometric,
weight for timed pressure profiling). Use manual dose for small
adjustments if necessary
3: adjust the grind time to match desired dose
4: double check all parameters and adjust to preferred flavour

Channels and Grooming

Water always follows the path of least resistance through the
coffee bed; it is the barista’s job to create not only the
proper amount of flow resistance, but also to form the coffee
bed such that it provides uniform resistance to the water.
Grooming refers to the redistribution of the upper layers of the
coffee bed. A poorly formed coffee bed is vulnerable to the
creation of a channel, an area of high-velocity flow through the
coffee bed. Channels will result underdeveloped flavours and
lower brew strength. To minimize channelling, a barista should
prepare a bed of grounds so it has a smooth and level surface,
forms a tight seal with the wall of the portafilter basket, and
is of uniform density.

At present we at Mouse Tail Coffee Stories, for our house blend,

are using the following recipe.

Grams in Grams out Extraction

time
19 33 28

Evidence of channelling can sometimes, but not always, be seen
when using a bottomless portafilter. Channelling is indicated
when extract flows more rapidly or yellows more quickly from
some areas of the basket than others.
seal the puck and that the tamp needs to be level. Thus, however
you tamp, you must be able to feel in some way whether your tamp
was level.
It is widely debated whether the firmness of the tamp will
effect flow rate. However, one should bear in mind that 9bar of
pressure, generally agreed as optimum for espresso extraction,
is equivalent to around 250kgs, suggesting that the pressure of
a tamp, normally less than a tenth of this, will not greatly
affect flow rate. It is therefore, far more important to focus
on a level tamp, to ensure even distribution of coffee, and that
the puck is well sealed to the basket.

Photo 1 is a good, even extraction, photo 2 is channelling to

the left

The Tamp
Firstly, it is important that we use the right tool for the job.
The tamp should be a perfect fit for the basket you are using.
An incorrectly sized tamper is likely to greatly increase the
risk of channelling as there will be areas of the puck that have
not been under the direct pressure of the tamp.

It is also worth thinking about keeping your wrist straight and

this will reduce the chances of RSI over repeated tamping.

Tamp technique can be quite an individual thing, but the main

things to remember are that the tamp should be firm enough to
A twist or spin is not necessary but is used by many baristi.
However it should be noted that twisting whilst still applying
pressure can cause a corkscrew motion resulting in an unlevel
surface. A second tamp is also not necessary but can help reduce
loose grinds, help ensure a good seal and will not do any harm.
NEVER tap the basket after tamping, this breaks the seal between
the puck and the basket and will increase the likelihood of
channelling. What ever your technique, always pay attention and
take care with every tamp, it is one of the most important
aspects of the process that the barista can influence.
Putting it together
Being a great barista isn't achieved just by being able to make
a fantastic coffee, it is also having the ability to repeat this
with every cup. Consistency is key. I was once told you are only
as good a barista as the last coffee you made and this stuck
with me. One way to make sure you get consistency is to try and
keep the same routine with every cup, and of course speed is
important in a busy café, but with practice and a solid routine,
you can still take care with every cup.
So this is an example of a step by step process of pulling a
shot. This process may vary slightly depending on your station
and equipment. For example if you are using a particularly slow
grinder then switching this on may be the first task.
1: Unlatch portafilter
2: Flush machine
3: Knock out old grounds
4: Wipe out basket
5: Grind coffee
6: Groom Dose
7: With a clean tamper, tamp
8: If required lift tamper and perform second tamp
9: Wipe loose grounds from portafilter
10: Latch on portafilter and run shot
11: Observe!
12: If required make alterations to grind
When using a barometric dosed machine (one which cuts the shot
when the desired volume is reached) then we should be timing the
shots approximately every 10 shots during busy periods and
weighing grams in and out with every grind change. If the
machine is run on a timer and pressure profile then similarly
shots should be weighed at least every 10 shots, and preferably
every short coffee. Obviously observation of each shot should be
a good indicator as to when you should check your parameters.
A brief touch on other controllable variables
So with the basics of espresso covered it is worth remembering
that there are still many other factors and variables that can
influence flavour and extraction, including those we cannot
control, sure as weather and air temperature. Whilst not going
in to detail we can touch on some of these briefly
Pre-infusion
Pre infusion is a brief wetting of the coffee puck at a low
pressure prior to when brewing pressure engaged. It is widely
thought to be useful in decreasing the risk of channelling and
reducing the effect of any flaws within the distribution of the
puck. This is because it allows the puck to swell with the
absorption of the water, reducing space between particles before
being put under high pressure. Rather than improve shots where
the puck is well formed it is used to reduce the negative effect
of a poorly formed puck. A longer or more gradual pre infusion
will also increase flow rate once brewing pressure is applied.
Temperature
It is normally recommended that water temperature is between
85°C and 96°C. Established facts of the relationship between
temperature and espresso quality include
-Excessively high temperature produces over extracted, bitter,
woody flavours
-Excessively low temperature will produce under extracted, sour
flavour.
-Higher Temperature results in more solids and body
-Higher Temperature results in slower flow rate
Milk
As you already know, our philosophy on milk at Mouse Tail is
very simple. Delicious, velvety, textured milk right the way
through the drink. Yes some people may ask for wetter or drier
drinks and we make adjustments where necessary but generally
speaking, a silky texture that offers a pleasant sensory
experience is what we are looking for.
Milk Steaming Goals
- Pour only as much milk as you need (including that which is
required for good latte art
- Create a paint like texture with only micro bubbles
- Heat to 65°C -70°C unless asked otherwise
- Create a drink with the same texture throughout
- Serve Immediately
Milk Steaming Process
1: Purge steamer
2: Set steam wand with whole the whole tip but only the tip
submerged, near the centre, with the wand around 20°C-30°C
3: Open the steam wand fully or close to full depending on the
amount of milk in the jug, for example a macchiato may need
less. The angle of the wand should encourage the milk to spin
or roll.
4: With one hand on the handle and the other now supporting the
jug, immediately bring the wand to just below the surface to
begin stretching, a small hissing noise should be heard
5: Carefully aerate milk to desired consistency. This must be
done in the first few seconds before the milk passes 38°C,
after this it is very difficult to create high quality micro
bubbles.
6: Once desired texture has been achieved fully submerge the tip
again and try maintaining a rolling effect to blend the air
throughout the milk
7: At 65°C-70°C switch off the steamer, wipe and purge
8: Surf or groom milk, tapping, swirling etc.
Latte Art
At Mouse Tail we only promote latte art through free pouring,
and not the use of tools. This is better both for hygiene and
for speed of delivery of the drink, reducing separation time.
Some baristi like to add a little milk to the shot of espresso
before pouring the remainder of the milk. It is thought that
doing this will distribute the coffee flavour more evenly
throughout the drink.
Finally, 2 tips that should always be remembered when making
coffee generally.
1 Practice practice practice!
2 Taste as much as you can!

Tips
1: Swirl the shot and/or add a little milk before starting
2: Don't pour too slowly, this will allow the milk to separate
in the jug
3: Maintain a moderate and consistent flow rate throughout. You
will need to accelerate the tipping of the jug to achieve this
4: Begin rocking the milk back and forth in the pitcher even
before the tip touches the surface of the drink
5: Resist the urge to lift the pitcher until the end, the closer
the tip to the milk, the more the pattern will sit on top of the
beverage

And there we have it. Beautiful coffee that can be repeated time
and time again. Lovely! :)