Introduction to Gourmet Coffee Making

Three Types Of Coffee

- Arabica (Coffea Arabica)
- Robusta (Coffea Canephora)
- Liberica (KapengBarako)

Arabica
 Coffea Arabica is a species of coffee originally indigenous to the mountains of Yemen
in the Arabina Peninsulo, hence its name, and also from the southwestern highlands
of Ethiopia and southeartern Sudan
 It is also known as the “coffee shrub of Arabica,” “mountains coffee” or “Arabica
coffee”
 Coffea Arabica is beleved to be the first species of coffee to be cultivated, being
grown in southwest Arabia for well over 1,000 years.
 Arabica contains less caffeine than any other commercially cultivated species of
coffee.

Robusta
 Coffea canephora (Robusta Coffee) is a species of coffee which has its origins in
central and western sub-Saharan Africa.
 It is grown mostly in Africa and Brazil, where it is often called Conillon. It is also
grown in Southeast Asia where French colonists introduced it in the late 19 th
century.
 Canephora is easier to care for than the other major species of coffee, Coffea Arabica,
and, because of this, is cheaper to produce
 Since Arabica beans are often considered superior, robusta is usually limited to use
as a filer in lower-grade coffee blends. It is also often included in instant coffee, and
in expresso blends to promote the formation of “crema”
 Robusta has about twice as much caffeine as Arabica.

Liberica
Tools and Equipment
 Espresso Machine
 Coffee Grinder
 Tamp
 Knockout Box
 Milk Jug
 Thermometer
 Whipped Cream Dispenser

Espresso Machine Parts

Coffee Grinder

Tamp

Knock Out Box

Milk Jug

Thermometer

Whipped Cream Dispenser

Other Equipments
  Cups and sauces
 Demitasse
 Mugs
 Highballs
 Teaspoons

Espresso Basics
The cleanliness of the machine will directly affect the taste of your coffee

The four factors that affect your ability to prepare properly made espresso are:
 The blend you choose and the freshness of the coffee
 The grind – is it correctly adjusted for a 20-25 second brewing time?
 The machine – is the brewing hand clean? Is the temperature set at 90°C (195°F)? Is
the pump pressure set at 9 BAR?
 The operator / barista

Important Tips
- Espresso should be served hot! It is important to keep the handles in the group
heads at all times. Handles should never be left on the drip tray when not in use.
- Warm cup – one of the great pleasures of coffee is the feel of a warm cup in your
hand. Cups may be stacked on top of the espresso machine to warm the base. Do not
cover the top of the machine with a cloth as this stops the air circulation.
- Speed is of the essence. Don’t dose a shot and leave it in the brewing head without
starting the brewing process.
- In less than 5 seconds the coffee will begin to burn, leaving your shot thin, flat with
serious damage to the crema and a sharp bitter taste. Pull the dose and brew within
2 seconds.

Steaming of Milk
1. Consider your jug size when selecting a jug.
2. A jug that is too big will force you to steam too much milk.
3. A jug that is too small has the potential to create mess, burn your hand, or not do
enough milk.
4. A simple rule is no less than 1/3, no more than 1/2 milk in your jug of choice.
5. Never re-heat milk.

Stretching and Rolling

1. Hold your jug under the steam wand on a slight angle.
2. Place the spout just under the surface of the milk – about 1 centimeter.
3. Turn the steam wand on and lower the jug gently allowing the air to gently stretch
the milk.
4. Stretch for 1 second to make flat white milk, 3 second for latte milk, and 6 seconds
for cappuccino milk.
5. Once milk is stretched, raise the jug so the spout is just under the surface of the milk
to roll it into a silky texture (about 1 centimeter)
6. Continue rolling until the milk is hot enough (55-65 degree Celsius). Check the
temperature using the thermometer or with your hand.

Basic Recipes
1) Espresso

 Espresso is made by forcing boiling water through coffee grounds under high
pressure. The classic espresso consists of one shot of espresso (about 1 to ½
ounces), ideally served in a preheated, 3-ounce demitasse (French for “half cup). A
single shot of espresso is the basis for all drinks on the espresso menu. Get this right
and you will have the great flavor people look for in a cappuccino or café latte.

 Espresso Doppio [Double Espresso]

Two shots of espresso (about 2-3 ounces). Ideally this is served in a cappuccino cup.
Doppio is Italian for double.

2) Cappuccino
  Cappuccino is a shot of espresso served with equal parts steamed milk and foam
served in a medium sized cup. A request for a “dry” cappuccino means add more
foam than usual, while “wet” means add more milk, and “bone dry” means no
milk (filled with foam)

3) Espresso Machiato

 An Italian macchiato means “stained with” or “marked with.” An oppose to a

specific drink, macchiato is more how you finish an espresso; you simply pour in
a very small amount of hot milk and top with a small head of foam.
 Macchiato can be a single or double espresso. You might be asked for a ristretto
macchiato or possibly a latte macchiato (foamed milk in a tall glass “stained
with” a shot of espresso.

4) Café latte

 One shot of espresso topped with steamed milk, served in a Latte glass or medium
sized cup.
5) Café Americano

 Espresso (single shot) with about 6 ounces of hot water added until the strength is
similar to drip coffee. Unlike traditional espresso, a Café Americano is often
consumed in the American style by adding milk and/or sugar.

6) Café Au Lait (French)

 Strongly brewed coffee served in a large bowl-shaped cup along with heated (not
frothed) milk that is traditionally served in a separate pitcher
7) Café Mocha

 Espresso (single shot) is poured into a tall glass. Pour in chocolate syrup and mix
together. Then add steamed milk and top with whipped cream. Chocolate flakes may
be used as garnish.

8) Iced Frappucino

 Espresso (one shot) is poured over ice, and then 3 ounces of cold milk are added.
Since espresso loses its flavor quite rapidly, only freshly brewed espresso should be
used (not previously prepared espresso)