BARISTA EXPERIENCE

1
 Day 1
Introduction
&
Manual Brewing

2
 Contents 3

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
 Introduction : What is Barista (1/2)
BARISTA The word barista is an Italian word, and in Italian, a barista is a
male or female “bartender", who typically works behind a
counter, serving both hot drinks (such as espresso based
drink)

The native plural in English is baristas, while in Italian the

plural is baristi

A person who serves behind the counter in a coffee shop

An employee of a coffee shop who prepares and serves coffee
or other beverages containing coffee.

Barista is the friendly worker behind the counter at your

favorite coffee shop, serving up your favorite thirst quenching
beverages all day long. As a barista, you'll need to make
beverages in an extremely fast paced environment by
following the standard recipes. You'll need to be a great
multi-tasker and be able to get it right the first time. People
are grumpy in the morning before their coffee, and they only
get grumpier when their order is wrong.
Introduction : What is Barista (2/2)
 Introduction : History of Coffee 6

Now: Movement of
producing high-quality
coffee, often referred as
‘Third Wave Coffee’

Kalbi from 17th Century: Mid 17th

Ethiopia found Coffee came to Century: Coffee
energizing Europe, called shops grew all
over Europe. Coffee is grown
berries that as ‘bitter
Late 18th within 1,600 km
kept his goats invention of Century: Coffee of the equator,
awake at nights Satan’. was first called ‘The
transported to Coffee Belt’
18th Century: Brazil and Latin
Dutch America
brought
1615: 1638: coffee to India
Coffee came to First coffee and Indonesia
The Arabs
started to Venice and was shop opened in
cultivate and condemned due Europe, Caffe
trade coffee. to its Florian in
controversy. Venice
 Introduction : History of Brewing 7

Pre-16th Century 17th Century 19th Century

Invention of Ibrik allowed more skillful technique Technique of steeping coffee at a temperature
Coffee beans were dried and eaten
of brewing that did not involve boiling the coffee below boiling point become widespread

16th Century 18th Century 20th Century

Coffee was first roasted before being The French developed the drip brewing Espresso first appeared in Italy in the
ground and boiled in water technique using a cloth bag as filter early 20th century
Introduction : Coffee Taster Flavor Wheel 8
 Contents 9

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
 Know Your Coffee: The Coffee Belt 10

Colombia &
Venezuela Kenya & Uganda
Tropic of
cancer Vietnam
Ethiopia
Mexico & Central
America Philippines

Indonesia & Papua

Cote D’Ivoire India New Guinea
Tropic of
capricorn Angola Madagascar
Ecuador, Peru & Brazil Zimbabwe &
Bolivia South Africa

Coffee grows best in rich soil and mild temperature, in a band Top 10 coffee producing countries are:
around the middle of the world known as the Coffee Belt or 1. Brazil 6. Ethiopia
the Bean Belt, within 1,600 km of the equator, from the 2. Colombia 7. India
Tropic of Cancer in the north, to the Tropic of Capricorn in 3. Indonesia 8. Guatemala
the south 4. Vietnam 9. Cote d„Ivoire
5. Mexico 10. Uganda
 Know Your Coffee: Coffee Varieties 11

Arabica Robusta
Optimized altitude 1,000 – 2,200 m 0 – 800 m

Rain fall per year 1,200 – 2,200 2,200 – 3,000

Temperature 15 – 24 oC 18 – 36 oC
Plant’s height 2–4m 8 – 12 m
Caffeine 0.8 – 1.4 % 1.7 – 4.0 %
Bean’s shape Oval Round, big
Typical characters Flavorful, fruity, clean Bitter, nutty, high body

Sucrose level 6–9% 3–7%

Know Your Coffee: Coffee Anatomy 12
 Know Your Coffee: Caffeine 13

Influencing Factors of Caffeine

Temperature Typically, caffeine is lower with

1. Coffee Origin Altitude coffee grown in higher the altitude
and lower temperature and humidity
Humidity
Arabica Arabica beans usually have half
2. Coffee Varietal
Robusta caffeine of Robusta

Small amount of caffeine is lost due

3. Roasting Process
to sublimation
4. Brewing Method

Range Average
Roast and Ground
Caffeine contents (mg - Drip method - 60-180 - 115
- Percolator - 40-170 - 80
per 150 ml cup)

Instant coffee 30-120 65

 Contents 14

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
 Planting 15

A coffee bean is
actually a seed. Coffee
seeds are generally
planted in large beds in
shaded nurseries. After
sprouting, the seedlings
are removed from the
seed bed to be planted
in individual pots in
They will be watered
carefully formulated
frequently and
soils.
shaded from bright
sunlight. Planting often
takes place during the wet
season.
 Contents 16

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
 Harvesting 17

It takes approximately 3 or 4 years for the

newly planted coffee trees to begin to bear
fruit. The fruit, called the coffee cherry,
turns a bright, deep red when it is ripe
and ready to be harvested.

In most countries, the

coffee crop is picked by
hand, a labor-intensive
and difficult process.
 Harvesting: Methods 18

1 Strip Picked - all of the cherries are stripped off

of the branch at one time.

2 Selectively Picked - only the ripe cherries are

harvested and they are picked individually by
hand.
 Contents 19

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
 Sorting 20

The cherries are ripe once they have

changed color from green to red.

Coffee cherry sorting is done

manually by hand to collect
the perfect cherries.
 Contents 21

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
 Processing 22

Coffee beans must be removed from the fruit and dried

before they can be roasted. When the process is complete,
the unroasted coffee beans are known as green beans.

Processing encompasses every step that happens from

the moment a coffee has been handpicked at harvest to
when it is dry milled and readied for shipment. Every
variation in the process can affect the final flavor Coffee Anomaly: Peaberry Bean
profile of the bean.
Peaberry:
Normally, the fruit (“cherry”) of the coffee plant
Processing techniques: contains two seeds that develop with flattened
1. Wash Process facing sides, but sometimes only one of them is
2. Dry Process fertilized, and the single seed develops with
3. Honey Process nothing to flatten it. This oval (or pea-shaped) is
4. Wet Hull known as peaberry. Typically, around 5% of all
coffee harvested are of this form.
 Processing Methods (1/4) 23

1 Wash Process COFFEE CHARACTERISTICS:

 Nice balanced
 Bright acidities
 Fruity

PROCESS:
 Cherry Picking
 Coffee Cherry Sorting
 Pulping
 Fermenting (16-24 hrs)
 Washing
 Drying (11%)
 Hulling
 Processing Methods (2/4) 24

2 Dry / Natural Process

PROCESS:
 Cherry Picking
COFFEE CHARACTERISTICS:
 Coffee Cherry Sorting
 Heavy in body
 Drying the Cherry (11%)
 Sweet
 Sun-dried (up to 4 weeks)
 Smooth
 Machine/Mechanical Drying (10 days)
 Pulping
 Hulling
 Processing Methods (3/4) 25

3 Honey Process
 Cherry Picking COFFEE CHARACTERISTICS:
 Coffee Cherry Sorting  Sweeter than wet-processed coffee
 Pulping  Has some of the body of dry-
 Drying with Mucilage (11%) processed coffee
 Sun-dried (up to 4 weeks)  Retains some of acidity of wet-
 Hulling processed coffee
 Processing Methods (4/4) 26

4 Wet Hull / Giling Basah

 Cherry Picking
 Coffee Cherry Sorting
COFFEE CHARACTERISTICS:
 Pulping
 Low acidity
 Washing and partially drying with some or all of mucilage clinging to the
 Earthy
parchment-covered seed for one day or or lets it sit overnight in a bucket
 Heavy in body
(40-50% moisture)
 Drying (25-35% moisture)
 Running through wet-hulling machine
 Drying (11%)
 Contents 27

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
 Roasting (1/2) 28

Roasting transforms green beans into the aromatic

brown beans.

The goal is to enhance the qualities of the green

beans and to develop them to their fullest potential.
The process is both challenging and extremely
rewarding.

Blending

Pre-roast blending: green origin coffees are selected to create an

exclusive profile and then blended before they are roasted.

Post-roast blending: two or more green coffees are roasted

individually and blended after they have been roasted. This
method creates an exceptional flavor profile.
 Roasting (2/2) 29

LIGHT
Light roasting allows the brightness and delicate flavor of the beans to
shine through. This roast gives a balanced liveliness and body to the
coffee.

MEDIUM
Medium roasted beans are a bit darker and more complex. The sugars in
the beans have begun to caramelize, and the coffee will have a natural,
slightly sweet flavor

DARK
Dark roasted coffee takes on a smoky flavor because the sugars in the
beans have begun to carbonize. Dark roasted coffee can range in color
from medium chocolate brown an almost black bean.
 Contents 30

Introduction

Know Your Coffee

Part 1: Planting

Part 2: Harvesting

Part 3: Sorting

Part 4: Processing

Part 5: Roasting

Part 6: Brewing
Brewing (1/2) 31

Important factors in manual brewing:

• AMOUNT OF COFFEE

The ratio of coffee to water determines the

strength and flavor of the coffee (and the caffeine
content). The generally recommended measure
is two tablespoons for every 150 to 175 ml of
water.

• TYPE OF GRIND

Coffee should be ground as finely as possible,

so long as it does not interfere with the brewer.
By having a finer grind, more surface area of the
coffee is exposed, thereby allowing more flavor to
be extracted into the coffee without causing a
bitter over-extration.
 Brewing (2/2) 32

Important factors in manual brewing :

• WATER

Both the type of water and the temperature of the water at time of
brewing are essential factors in brewing coffee. The Specialty Coffee
Association of America recommends between 50 to 100 parts per million
of minerals dissolved in water used to brew coffee.

• EXTRACTION TIME

The temperature of the water used to brew coffee determines the extraction of
the coffee oils contributing to the flavors in the cup. The rate at which coffee is
extracted into the water is directly related to the temperature of the water.
The hotter the water, the quicker the extraction. A water temperature of
between 90 and 95 oC (just below boiling) is considered to be ideal for
brewing coffee.
 Brewing Method: V60 (1/3) 33

About V60

 Paper filter for V60 is thinner than any other paper filters
 Best to brew bright, fruity, and floral coffees
 Grind setting: between fine and medium
 Ratio: 1:18 coffee to water

TIPS
 Rinse the filter to eliminate papery taste and preheats the server
 Start pouring in the middle and moving in and out in concentric
circles until the desired volume is reached
 Keep the flowing water about ¼" away from the exposed walls of
the dripper at all times and try to maintain a constant volume
throughout the brewing process.
 Brewing Method: V60 (2/3) 34

Step 1:
Place your filter in the pourover cone and
rinse it well with hot water in order to reduce
any papery taste and warm the vessel.

Step 2:
Add coffee grounds. The desired grind will
depend somewhat on the type of pourover
cone you„re using.
 Brewing Method: V60 (3/3) 35

Step 3:
Add just enough hot water to fully saturate
the ground coffee and allow the coffee to
bloom for 30 sec.

Step 4:
Carefully pour remaining water with the
goal of reaching your target brew
weight/volume within an additional 2-3
min.
Brewing Method: Chemex (1/4) 36

About Chemex
 Chemex highlights the “higher” and “brighter” notes in
coffee and yields a clean, sweet cup
 Bright, fruity coffees do very well in a Chemex; best with
washed coffees
 Grind setting: a medium or medium-coarse.
 Ratio: 1:16 coffee to water

TIPS
Rinse the filter to eliminate papery taste and preheats the
server
Aim to finish pouring around the 3:00 mark, with the last
drop falling somewhere close to 4:00
 Brewing Method: Chemex (2/4) 37

Step 1:
Open the Chemex filter into a cone, placing it in the top
portion of the carafe with the thick side facing up.

Step 2:
Rinse the filter well with hot water in order to reduce
any papery taste and warm the brewer.
 Brewing Method: Chemex (3/4) 38

Step 3:
Add coffee grounds at a coarse drip setting.

Step 4:
Add just enough hot water to fully saturate the
ground coffee and allow the coffee to bloom for 30
sec.
 Brewing Method: Chemex (4/4) 39

Step 5:
Carefully pour remaining water with the goal of
reaching your target brew weight/volume within an
additional 3-4 min.

Step 6:
Remove the filter and enjoy!
Brewing Method: French Press (1/3) 40

About French Press

 Water temperature is vital. Ideally between
90 and 93 degrees C.
 Brewing time is a bit longer than other
methods due to larger grind setting.
 Grind setting: medium to coarse.
Brewing Method: French Press (2/3) 41

Step 1:
Remove the lid and plunger. Use two rounded tablespoons
of coffee for each 250ml of water. Put the dry coffee into
the clean pot.

Step 2:
Start slowly adding water to the pot. Most of the coffee will
float. You can briefly, gently stir the water at this point and
many grinds will sink.

Step 3:
Place the lid on the press. Many lids have a position that does
not allow steam to escape, use this position if you have it.
Brewing Method: French Press (3/3) 42

Step 4:
After 3 – 5 minutes, you will need to start the plunge. Hold the
lid with one hand and carefully push the plunger down, the
screen will push the grinds to the bottom.

Step 5:
Pour. Don„t let the coffee sit in the pot, it will actually
keep brewing.
 Brewing Method: Aeropress (1/3) 43

About Aeropress
 The Aerobie® Aeropress™ is a unique coffee brewing
system. A plunger type device is used to brew a fast, mellow
cup of coffee.
 Water temperature is vital, recommended temperature is
between 75 – 80 degrees C.
 Grind setting: medium to fine
Brewing Method: Aeropress (2/3) 44

Step 1:
Place a filter disk in the cap and attach the cap
to the chamber, on top of your favorite coffee
mug.

Step 2:
Place your ground coffee into the chamber.
Brewing Method: Aeropress (3/3) 45

Step 3:
Heat the water up to 75 - 80 C.
First, wet the grounds with the water slowly, then add the rest
of the water. Stir gently for about ten seconds.

Step 4:
Wet the rubber seal on the plunger, insert it into the
chamber and press slowly.
 Brewing Method: Syphon (1/5) 46

About Syphon
Syphon provides balance of immersion and
filtration.
Syphon brewing allows for both a steeped,
continually heated brew time, and a speedy filtered
extraction that delivers a clean cup.
Grind setting: medium to fine.
 Brewing Method: Syphon (2/5) 47

Step 1: Step 2: Step 3:

Install filter. Add freshly ground coffee. Insert syphon vessel portion
Add hot water to begin. into bottom glass
 Brewing Method: Syphon (3/5) 48

Step 4: Step 5: Step 6:

Add the heat source, put in on Give few stirs. Keep stirring, keep brewing –
high. Lower the flame. not boiling.
 Brewing Method: Syphon (4/5) 49

Step 7: Step 8: Step 9:

Keep brewing to allow water Remove heat source to start Vapor gas starts to shrink,
to steep. kick down phase. pulls the brewed coffee back
to bottom
 Brewing Method: Syphon (5/5) 50

Step 10: Step 11: Step 12:

At the end of the kick down, Remove the syphon vessel. Your coffee is ready!
air is sucked very rapidly,
resulting in bubbling and
turbulence. This is the
indicator that your brew is
done.
Day 2 : Espresso Basic

51
 Contents 52

Introduction

Know Your Equipment

Grinder

Coffee Machine

Others

Making Your Coffee

 Introduction of Espresso 53

Liquid
Concentrated coffee
An Espresso is a small, extracted within 20 – 30
concentrated coffee seconds.
beverage, 70 ml or Espresso Crema
less for a double Gas bubbles suspended
espresso, served in a in a liquid film, that has
demitasse cup.
high "surface tension"
between the water
molecules.

A traditional Volume Ground Coffee Water Water Extraction

espresso is: Portion Temperature Pressure Time
Single 30 ± 5ml 7-9 grams 90,5 - 95 C 8,5 - 9,5 Bar 20 – 30
Espresso seconds
Double 60 – 70 ml 18-22 grams 90,5 - 95 C 8,5 - 9,5 Bar 20 - 30
Espresso seconds
 Evaluate Your Crema 54

Crema is a part of the espresso

beverage.
It is part of the visual lure of espresso,
the aromatics, the mouthfeel, the flavor
and long-lasting aftertaste or espresso.

Very light crema = Underextraction Large unstable bubbles / pale

crema = Fast extraction / light roast

Rich dark color of tightly compacted

foam = Perfect!

Light tan dot in the middle of extra Thin crema with large oil globules =
dark crema = Overextraction Way overextracted
 Contents 55

Introduction

Know Your Equipment

Grinder

Coffee Machine

Others

Making Your Coffee

 Grinder 56

30
The grinder is the single most important piece of coffee
equipment you'll buy, and the last place you'd want to
skimp. 20

10

0 10 20 30

Grinder adjustment determines both the

espresso's extraction rate and it's brewing
time. The grinder is the weakest link
because ground coffee is anything but
uniform.
 Types of Grinder (1/2) 57

2 Burr Grinder Flat Burrs

Typically used to grind coffee at
Grinder home or café for espresso.

1 Blade Grinder
Burr grinders are based on 2 hard plates
with cutting edges that rub together.
Best fits espresso.
Conical Burrs
More affordable than flat burr and
best option for espresso.

A blade grinder works like dry mix blender / food

processor. It chops the coffee beans into little
bits. Suitable for drip coffee makers that use
paper filters
 Types of Grinder (2/2) 58

Doser Doserless Industrial

 Contents 59

Introduction

Know Your Coffee

Know Your Equipment

Grinder

Coffee Machine

Others

Making Your Coffee

 History Coffee Machine 60

19th Century: Morindo„s “new

steam machinery for the 20th Century: Luigi Bezzerra„s 1906: Bezzerra„s espresso
economic and instantaneous patent for a “coffee making machine at the 1906 Milan Fair
confection of coffee beverage” machine”
 History Coffee Machine 61

1910 : An Ideale espresso 1950s: Vintage Gaggia lever 1960s: The Faema E61was
machine could produce up to machines, which standardized invented by Ernesto Valente
1,000 cups of coffee per hour the size of espresso, was with more innovations.
developed
 Coffee Machine 62

6 2
4

7 5

3
 Coffee Machine: Boiler 63

Heat Exchanger / Single Boiler Double Boiler

Heat exchanger, often designed with a
thermosyphon grouphead, is called heat
exchanger because there is a transfer of
heat between the steam/how water in
the larger boiler vessel and the closed
tube that passes through the boiler.
The double boiler version has superior control over
its heat exchange counterpart in the temperature
control of the water in the boiler. This better
temperature control allows the user to change the
boiler water temperature to match better with the
coffee blend being used and controls offers a better
extraction in the quality found in the cup.
 Types of Coffee Machine 64

Lever Semi Automatic

Lever machines were the first Semi automatic machines feature an

espresso machine to produce the automated pump, automated
modern-espresso (espresso produced temperature controls for boiler, and
with high pressure, not with steam activation switches to engage and
power). disengage the pump.
 Types of Coffee Machine 65

Fully Automatic Pressure Profiling

Automatic machines feature a pump, Pressure Profiling changes the taste of

automated temperature controls for espresso so much, you can get a very bad
boiler, and automated-programmable tasting shots to a syrupy sweet espresso
preset water volumes selected by or even more elegant and transparent
pressing a button. shots.
 Contents 66

Introduction

Know Your Coffee

Know Your Equipment

Grinder

Coffee Machine

Others

Making Your Coffee

 Other Tools 67

Tamping Mat Milk Pitcher

Tamper

Digital Timer Thermometer

Scale
 Contents 68

Introduction

Know Your Coffee

Know Your Equipment

Making Your Coffee

Espresso

Milk
 Factors in a Perfect Espresso 69

Freshness Grind 1. Blades.

The blades control degree of grinding,
Ground coffee have a which is directly related to the extraction
life of three hours time of the espresso (extraction time =
when left in contact 25-30 seconds).
with the air and 2. Doser.
whole coffee beans This device determines the exact dose of
can be consumed coffee needed for an espresso and is set
within 1 month to dose 7-9 grams of coffee per pull.

Water Quality Temperature

Before goes to coffee Coffee is extremely
machine, water goes temperature
through CTU (Chlorine sensitive so it is
Treatment Unit), which important to avoid
filters out any lime burning coffee.
scale and chlorine
from the water.
 Espresso Preparation (1/6) 70

10 steps toward your perfect espresso cup:

Step 2: Remove portafilter

Step 1: Make sure the
and wipe it out to clean and Step 3: Grind and dose Step 4:
machine is warmed up.
dry the basket. your coffee. Tap the portafilter.
Preheat espresso cup.

Step 7: Purge your

Step 5: Distribute the Step 6:
grouphead. Wait about 3
coffee evenly. Tamp the coffee.
seconds.

Step 9:
Step 8: Insert
Place cup under portafilter and Step 10: Taste and
portafilter into the
watch the espresso„s stream. adjust.
grouphead.
 Espresso Preparation (2/6) 71

Step 1 Step 2

1 2

Make sure the machine is warmed up, Remove portafilter and wipe it out to clean
preheat espresso cup and dry the basket
 Espresso Preparation (3/6) 72

Step 3 Step 4

3 4

Grind and dose your coffee. The coffee should be
ground with a quality burr grinder, directly into the
portafilter basket as evenly as possible. You should
use 18 to 22 grams depending on your basket,
coffee and how many days the coffee is off the
roast.
Tap the portafilter once or twice on the
counter or grinder to settle the coffee. There
should be a small amount of coffee above the
top edge of the basket.
 Espresso Preparation (4/6) 73

Step 5 Step 6

5 6

Level the coffee or make sure that grounds Tamp the coffee. Be sure to keep it flat to
are evenly distributed in the portafilter. To allow for even extraction.
level, keep your finger straight and glide your
finger back and forth across the surface of the
portafilter to create an even surface.
 Espresso Preparation (5/6) 74

Step 7 Step 8

7 8

Purge (flush) your grouphead. Wait about 3 Insert portafilter into the grouphead. Start
seconds for water to come out. the brew cycle and the timer at the same time.
 Espresso Preparation (6/6) 75

Step 9 Step 10

9 10

Place cup under portafilter and watch the espresso

Taste and adjust.
for a steady stream, increasing gradually in speed.
The entire extraction should take 20-30
seconds to brew 30 (+/- ) 5ml ounces of
espresso. If it takes much longer, try a coarser
grind. If it brews too quickly, try a finer grind.
 Contents 76

Introduction

Know Your Coffee

Know Your Equipment

Making Your Coffee

Espresso

Milk
 Know Your Milk
Fats
Milk fat gives body to the
flavour, lends and inherent
richness to a milk based
Components beverage
of Milk
Proteins
Proteins are responsible for
creation of milk foam bubbles
by incorporating air into the
milk during steaming.
Lactose
Lactose is the milk sugar. By
increasing the temperature of milk,
lactose solubility will increase and
increase its perceived sweetness.
77
Proteins and Fats
Foam stability relies heavily on
proteins and fats.
To create more volume of foam
and most stable foam, skim milk
offers the best potential.
However, the fat in whole milk
will make tastier drink.
To create more foam, you should start
with cold, fresh milk and a clean, cold
pitcher.
 Milk Preparation (1/3) 78

Step 1 Step 2

1 2

Fill the jug to between ¼ and ½ full.

Clip thermometer on side of milk jug
Your milk doubles in volume, so never fill Insert the tip of the nozzle in the centre, just
more than ½ full. under the surface of the milk
 Milk Preparation (2/3) 79

Step 3 Step 4

3 4

Fully open the steam valve. As the milk takes in air, you will hear a soft sucking
sound. Lower the jug as the milk expands so that
the nozzle is always just under the surface of the
milk.
 Milk Preparation (3/3) 80

Step 5 Step 6

5 6

Wipe the steam arm with a damp cloth. Swirl

When the milk thermometer reaches 70°C,
turn the steam arm off and remove the jug from
the steam arm. Check the temperature rises to
above 80°C
and tap the jug on your work surface to burst
any large air bubbles. Your milk is now ready
to use. Do not exceed 90°C as the milk will
boil and the flavour will change.
 Summary of Milk Steaming 81

Summary of Milk Steaming Guide

After using the wand

to steam milk, always
wipe down the milk
from outside of
wand and send a
quick blast of steam
through the want to
clear any milk sucked
up into it where it
might harden and
block the wand.
Day 3 : Latte Art Experience

82
 Contents 83

Introduction

Part 1: Espresso

Part 2: Milk

Part 3: Making Latte Art

 Introduction 84
Behind the Scene of Latte Art

Definition of Latte Art Technique

Definition: Steamed milk passed through Latte Art is combination of two colloids:
espresso in order to make patterns crema and microfoam.
Crema: emulsion of coffee oil and brewed
coffee.
Microfoam: foam of air in milk
Other names: Coffee Art, Barista Art, Coffee
Designs

Ask any barista what the key to making great coffee is, and they will
tell you it„s a good shot of espresso and perfectly steamed milk.
 Introduction 85
History of Latte Art

1980s 1989 2011

Latte art was developed in Seattle Heart pattern was established and
First World Latte Art Championship
in the 1980s, and particularly and a signature at in Thailand
popularized by David Schomer Schomer’s Espresso Vivace

1986 1992 2014

Schomer credits the development of
Rosette pattern was developed 2014 World Latte Art Champion,
microfoam ("velvet foam” or “milk texturing")
by Schomer Christian Ullrich, Germany
to Jack Kelly of Uptown espresso
 Contents 86

Introduction

Part 1: Espresso

Part 2: Milk

Part 3: Making Latte Art

 Part 1: Espresso 87
Espresso Preparation (1/6)

10 steps toward your perfect espresso cup:

Step 2: Remove portafilter and

Step 1: Make sure the machine is
wipe it out to clean and dry the Step 3: Grind and dose your Step 4:
warmed up. Preheat espresso
basket. coffee. Tap the portafilter.
cup.

Step 7: Purge your

Step 5: Distribute the coffee Step 6:
grouphead. Wait about 3
evenly. Tamp the coffee.
seconds.

Step 9:
Step 8: Insert portafilter
Place cup under portafilter and Step 10: Taste and
into the grouphead.
watch the espresso„s stream. adjust.
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Espresso Preparation (2/6)

Step 1 Step 2

1 2

Make sure the machine is warmed up, preheat espresso Remove portafilter and wipe it out to clean and dry the
cup basket
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Espresso Preparation (3/6)

Step 3 Step 4

3 4

Grind and dose your coffee. The coffee should be ground
with a quality burr grinder, directly into the portafilter basket
as evenly as possible. You should use 19 to 21 grams
depending on your basket, coffee and how many days the
coffee is off the roast.
Tap the portafilter once or twice on the counter or
grinder to settle the coffee. There should be a small
amount of coffee above the top edge of the basket.
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Espresso Preparation (4/6)

Step 5 Step 6

5 6

Level the coffee or make sure that grounds are evenly Tamp the coffee. Be sure to keep it flat to allow for even
distributed in the portafilter. To level, keep your finger extraction.
straight and glide your finger back and forth across the
surface of the portafilter to create an even surface.
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Espresso Preparation (5/6)

Step 7 Step 8

7 8

Purge (flush) your grouphead. Wait about 3 seconds Insert portafilter into the grouphead. Start the brew
for water to come out. cycle and the timer at the same time.
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Step 9 Step 10

9 10

Place cup under portafilter and watch the espresso for a steady Taste and adjust.
stream, increasing gradually in speed. The entire extraction
should take 23-28 seconds to brew 1.5 ounces of espresso. If
it takes much longer, try a coarser grind. If it brews too quickly, try
a finer grind.
 Contents 93

Introduction

Part 1: Espresso

Part 2: Milk

Part 3: Making Latte Art

 Part 2: Milk 94
Know Your Milk (1/2)

Fats
Milk fat gives body to the flavour, lends Proteins and Fats
and inherent richness to a milk based Foam stability relies heavily on proteins
beverage and fats.
Components of To create more volume of foam and most
stable foam, skim milk offers the best
Milk potential. However, the fat in whole milk
Proteins will make tastier drink.

Proteins are responsible for creation of

milk foam bubbles by incorporating air
into the milk during steaming.

Lactose
Lactose is the milk sugar. By increasing To create more foam, you should start with
the temperature of milk, lactose cold, fresh milk and a clean, cold pitcher.
solubility will increase and increase its
perceived sweetness.

Know Your Milk (2/2)
Whole Milk
Whole Milk is going to be the most challenging
to create foam with. It will however be some
kind of tasty when combined with coffee. The
extra fat in the milk makes your latte or
cappuccino a special treat.
Part 2: Milk
Skim Milk
Non-Fat Milk will be the easiest to foam. It
will not however be as decadent a
combination with your coffee.
2% Milk
2% Milk will foam quite easily and is a nice
balance between ease of foaming and some
fat in the milk making for a creamy and
tasty drink
95
Organic Milk
Organic and lactose free milk do not froth
as well as other types of milk. This has to do
with the pasteurization process of these
milks.
Soy Milk
Soy milk will froth, but will lose the bubbles
quickly as the protein structures of these
types of milk cannot fully support the milk
bubbles.
 Part 2: Milk 96
Milk Frothing / Texturing (1/5)
Definition of Steamed Milk
Important Tool: Pitcher
Steamed milk is the end result of milk being exposed to high
pressured steam from an espresso machine. It is made by
introducing steam gradually into milk until the natural
fats within it expand to create 'microfoam', a layer
of very small milk bubbles. The end result is a
smooth, silkily beverage perfect for espresso based drinks.

For latte art it is important to pick the right pitcher. Your pitcher
Important Tool: Thermometer will need to have a fine spout to help with drawing art, some
pitchers feature a rolled over lip rather than a spout and will not work
Steamed milk is ready between 60° and 65°C. Any more for latter art. To help create good milk mixing a pitcher with walls
and you will scald the milk. Any less and the milk will not be that tilt slightly inwards is a good choice.
properly steamed and will mix with the espresso drink
improperly. With practice, you may not need the
thermometer and may be able to tell by feeling the
temperature of the pitcher as mentioned above.
 Part 2: Milk 97
Milk Frothing / Texturing (3/5)

Two Phases of Creating Microfoam

Always start with cold, fresh milk. The cold

starting temperature is crucial to good steaming.

Steaming Milk Preparation

• Start by filling a stainless steel frothing
pitcher with cold milk (1/3 full if you are
making cappuccino, or 1/2 full if you are
making lattes).
• Although many people claim that skim, 1%,
2%, or homogenized (whole) milk is best,
proper technique is more important.
Equally important is cold milk temperature.
Phase 1: Stretching
The first step is called
stretching the milk. During
this phase you are using
the steaming wand to
introduce fine air bubbles
into the milk.
Phase 2: Rolling
During this phase you are using the steaming
wand to roll the milk around the edge of the
steaming pitcher in a fast whirlpool like motion
which mixes the air into the milk to create a
smooth mixture incorporating the milk and foam
rather than allowing the foam to sit on top.
 Part 2: Milk 98
Milk Frothing / Texturing (4/5)
Step 5:
Continue rolling the milk until the
side of the pitcher is just too hot for
you to hold with your hand, hold it by
the handle for about another two
seconds and then shut off the steam.
Make sure to:
• shut off the steam fully before
lifting the wand out of the milk or
you might accidentally introduce
some large bubbles into the foam.
Step 1: Step 3: • vent some steam through your
Insert steam wand facing straight down into pitcher and is Wand should make a very slightly sucking and bubbling or chirping wand to clear out any milk sucked
submerged in the milk. sound as the air mixes with milk up in it that might harden, and
then wipe down the outside of the
wand with a damp cloth to
remove any milk residue.
Tap the pitcher on the counter, this
will break up any small bubbles on the
surface of your milk

Step 2: Step 4:
Gently turn the steam knob to the fully position and drop Once you start to feel the warmth of your milk on your hand
pitcher slightly until just the very tip of the through the pitcher, the milk will no longer accept air well
steam wand nozzle is under the surface. (around 40oC).
 Part 2: Milk 99
Milk Frothing / Texturing (5/5)

Summary of Milk Steaming Guide Distributing foam between

coffees

If you used a big jug, you can
distribute the foam between
different coffees.
The general rule is to pour
cappuccinos first, hot chocolates
second, lattes third and flat
whites last.
Another handy tip is to 'spilt' your
milk by pouring half of your milk
into a smaller jug, this lets you
have more control of how much
foam you add to your milk-based
espresso drinks.
After using the wand to
steam milk, always wipe
down the milk from
outside of wand and send
a quick blast of steam
through the want to clear
any milk sucked up into it
where it might harden and
block the wand.
 Part 2: Milk
Milk Frothing / Texturing (2/5)
Expected End Result
To produce the best type of latte art, you need to create a fine
microfoam. The goal is to keep the bubbles in the milk very small
and to have the foam and milk mix together as one creamy, velvety
smooth, thick liquid.
100
How to Achieve the Perfect Frothed Milk?
•Non-fat or skimmed milk provides the largest foam bubbles and is the easiest to
froth for beginners. Since there is no fat in the milk, the result is light and airy but the
flavor is not as rich as other types of milk.
•2% milk will also foam effortlessly as well as add a more creamy taste than non-fat
milk.
•Whole milk is more challenging to achieve perfect froth as the fat in the milk weighs
down the foam, however this produces the most decadent, rich tasting cappuccino.
What are the best types of milk to steam? (Make lattes)
•Non-fat milk, 2% milk, whole milk, organic milk and lactose free milk will provide
excellent results for your latte.
•Soy milk, almond milk, rice milk and coconut milk can also be heated for a dairy free
latte alternative.
What is the optimal temperature for steaming and frothing milk?
•The ideal temperature for steaming milk on a home espresso machine is between
150°F -
•155°F.
•160°F is the ideal temperature for a drink that will be taken to-go.
•Always pre-heat your latte and cappuccino cups to ensure the milk maintains
proper temperature.
 Contents 101

Introduction

Part 1: Espresso

Part 2: Milk

Part 3: Making Latte Art

 Part 3: Making Latte Art 102
Different Types of Latte Art (1/3)

Etching

Etching is the practice of literally

drawing on a coffee with a thin rod,
such as toothpick, in order to create
images in the coffee

Etching is an easy alternative to creating stunning

coffee art by drawing the top layers of the velvety
milk foam.

The darker color comes out

by pulling the espresso
coffee through the rich,
white milk foam.
 Part 3: Making Latte Art 103
Different Types of Latte Art (2/3)

Dusting

Dusting is a very easy and

practical method to creating
money-saving coffee art
creations – which anyone can
do.

A cut-out stencil is placed on

top of the freshly poured hot
milk foam, then sprinkle
cocoa powder or cinnamon
on top of the stencil to form a
consistent blanket of powder.
 Part 3: Making Latte Art 104
Different Types of Latte Art (3/3)

Free Pouring

Free pouring involves

Free pouring is a skillful style of
pouring velvety smooth
steamed/foamed milk into a
“perfect shot” of crema-crowned
espresso coffee.
the pouring of milk
straight from a jug into
a cup of espresso. While
the milk is flowing into
cup, a combination of
wrist and hand Latte art can be particularly
movements are used to difficult to create consistently,
bend and shape the way due to the demanding
the milk flows into the conditions required of both the
coffee. espresso shot and milk texture.