CARITAS TECHNICAL SECONDARY SCHOOL
TECHNICAL DEPARTMENT
THM NC2
TOPIC: COFFEE BARISTA
LEARNING OUTCOMES:
 to learn basics of coffee and tea
 to know the parts of espresso machine
 to be able to operate espresso machine and to
design our own good coffee.
 to be able to identify the varieties of coffee mixes.
BARISTA/BARISTI - A name used to call to a person
making coffee.
Tea
 Is one of the simplest of beverages to serve and
does not require the equipment of the labour of
coffee service.
 This drink became popular during the Ming
Dynasty (1368 to 1644).
 It is made from the leaves of the Camellia Sinensis
plant.
 Flowers and fruits are also mixed with tea to get a
unique flavour. Herbal teas are very popular for
their medicinal and calming qualities.
Varieties of tea:
 black tea - tea leave fermented by allowing it to
oxidize in a damp place.
 green tea - tea leave is dried without fermenting.
 oolong tea - the tea is partially fermented to a
greenish brown colour.
Procedure for Making Hot Tea
1. Use proper proportion of tea and water. One
teaspoon of loose tea or one single service tea bag
makes 175ml cup.
2. Rinse the teapot with hot water to warm it. Use
china, glass, or stainless steel. Other metals may give
an off flavour.
3. Bring fresh, cold water to a boil. Water that has
been kept warm for a time makes flat-tasting tea.
4. Use good quality tea. Place the loose tea or tea bag
in the pot and pour the water directly over it.
5. Let the tea steep 3 to 5 minutes. Then remove the
tea bag or strain off the tea from the loose leaves.
6. Serve immediately. Tea does not hold well.
Coffee
 Usually made by percolation, that is by boiling
water filtering down to a receptacle containing the
ground coffee beans
 Coffee may be served either black or white that is
with milk or cream.
Commonly requested styles of coffee include:
a. Short black or espresso.
b. Long black or lungo.
c. Cappuccino.
d. Coffee latte.
e. Flat white.
VARIETIES OF COFFEE MIXES
Short black or espresso
 This is strong black coffee served in a small vessel
— a small coffee cup or demitasse (half cup), or a
small glass. A strong short black made in an
espresso machine it is often called simply 'an
espresso' or occasionally
 A short black has the Italian word ristretto =
extra strong is used.
 Most short black or espresso drinkers will add
plenty of sugar to sweeten their strong coffee.
 If well made a 'black' coffee will not look literally
black when served, but will have a creamy brown
texture and colour called crema.
Long black or lungo
 Freshly percolated black coffee in a full-sized cup.
A long black (occasionally called a lungo) should
not be as strong as an espresso. Sometimes the
customer may request for a small jug of milk to be
served with it so that the coffee may be whitened
to taste.
 Lungo is Italian term for long, or thin
Cappuccino (1/2 espresso: 1/4 steamed milk: 1/4
frothed milk) + sprinkle powdered choco, cocoa and
cinnamon
 Cappuccino coffee can only be made in an
espresso machine. Good coffee for a cappuccino
should be freshly percolated and strong. It has an
equal amount of hot frothed milk added. The froth
on a good cappuccino will be fine, thick and
creamy.
 The froth may be sprinkled with powdered
chocolate, or sometimes cocoa or cinnamon. Note
that some customers may prefer their cappuccino
without any sprinkled garnish; a chocolate sprinkle
is not customary in Italy.
Café latte (1/3 espresso: 1/3 steamed milk: 1/3 frothed
milk)
 Like a cappuccino a café latte is made in an
espresso machine. Latte is Italian for milk, and the
special characteristic of café latte is that it has a
higher proportion of milk in it — as much as two
thirds of milk to one third of coffee.
 The milk is added hot or warm but not frothy.
Café latte is often served in a glass rather than a
cup. If the coffee is hot and the glass has no
handle, serve it with a napkin.
Flat white (1/2 espresso: 1/2 steamed milk)
 A 'flat white' is a 'long' white coffee, best made in
an espresso machine, but with a lower proportion
of milk than in a café latte; half coffee, half hot (but
not frothed) milk. The French term for a flat white
is café au lait (coffee with milk).
OTHER VARIETIES OF COFFEE MIXES ESPRESSO MACHINE

 “Espresso” means “pressed out”. It uses steam

pressure to speed up and reinforce the percolation
process.
 The heart of it is the boiler.
 Needless to say, for the best results the espresso
machine must be cleaned and serviced frequently
so that it is in top condition.

The espresso machine

How to operate the

Espresso machine?

1. Fill the reservoir.

2. Turn on the machine. (Note: Different machines
indicate they are ready in different ways. For ours,
we have to switch on the power point and after 15
minutes, turn the machine’s switch in level 1 then
after another 30 minutes turn it to level 2. The
gauge (pressure and temperature dial) will indicate
whether it is ready to be used or not.)
3. Fully fill the portafilter with ground coffee. Level
with a finger.
4. Press the coffee using the tamper and make sure
it is levelled.
5. Place it in the group head and ensure that it is
tight.
6. Press the button according to your choice of
coffee. ( Note: In manual button, after pressing it,
the ideal espresso should be within 15-21
seconds)
7. Espresso is now ready to be served and to be
mixed with other ingredients. i.e.milk, ice cream,
and other spices.
How to froth or steam milk?

1. Pour fresh cold milk into a small metal pitcher.

2. Engage the steam wand on the espresso machine.
3. Insert the steam wand into the milk, just below the
surface.
4. Keeping the tip of the wand near the side of the
pitcher, create a vortex n the milk.
5. Move the pitcher so the steam wand is higher,
lower and closer to the edge in order to
incorporate air into the milk and break up larger
bubbles. The bubbles should get progressively
smaller.
6. Once the mixture has increased in size
substantially, remove the wand from the pitcher.
7. The texture of the milk should be smooth and not
pixelated and similar to melted ice cream.
8. Immediately pour the milk into your espresso or
other drink.