Barista Basics Course Notes CTW

Barista Basics
'There is no such thing as strong coffee - only weak people,' Anonymous

Coffee is still the most popular type of non-alcoholic beverage served in commercial
establishments such as coffee shops, petrol stations, bars, restaurants, function centres,
sporting venues, night clubs, hotels, motels and clubs.
In this course, you will learn about the history of coffee, and about how it is made, prepared
and consumed.
Barista Basics consists of Seven (7) sections:
• Section 1: Organise coffee workstation

• Section 2: Select and grind coffee beans
• Section 3: Advise customers and take espresso orders
• Section 4: Extract and monitor quality of espresso
• Section 5: Undertake milk texturing process
• Section 6: Serve espresso coffee beverages
• Section 7: Clean espresso machine
Section 1: Organise a coffee workstation
When you have finished this section, "Organise a coffee workstation", you should have an
understanding of how to:
• Complete mise en place (Everything in its place) for coffee service to enable efficient
work flow and easy access to ingredients, equipment and service-ware.
• Place ingredients in correct containers and conditions to maintain freshness
• Prepare espresso machine and grinder for service according to manufacturer
instructions.
Mise en place
Mise en place means everything in its place. Prior to service, staff need to ensure everything is ready
and in its place.
Mise en place means everything in its place. Prior to service, staff need to ensure everything is ready
and in its place.
The workstation must be organised, hygiene requirements checked and equipment, machinery and
consumables checked to ensure everything is available and ready for use.
Mise en place might include checks of:
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Clear to Work Pty Ltd – Barista Basics
Consumables - tea, coffee (beans and/or grounds), chocolate, flavours, toppings sugars and
sweeteners should all be checked for quantity and condition. All ingredients should be checked for
freshness, properly stored, uncontaminated and correctly presented.
Crockery - Ensure you have sufficient numbers for service and you have assessed the items for
cleanliness and damage. Are cups and glasses being warmed ready for service? Damaged and cracked
crockery should be thrown out. Never use cracked or chipped crockery as cracks provide a medium
for bacterial growth. Stained cutlery should be removed from service and bleached to remove stains.
Takeaway cups - plastic or paper cups, lids and stirring sticks should be stored where they are
accessible but not exposed to moisture, dust, dirt or contamination. Do not use any damaged or
unclean products.
Cutlery - stirring spoons and teaspoons should be clean and polished.
Perishable goods - milk, cream, lemon slices etc. should be prepared, covered and refrigerated. Sugar
and sugar bowls should be checked for cleanliness. Any old, contaminated or unpresentable product
should be disposed of. Refill containers so they are full when first customer arrives.
Coffee pots, milk jugs and other utensils - should be clean and ready to use. Stainless steel milk jugs
should be in a refrigerated cabinet.
Espresso machine - should be cleaned, assembled and ready for use. Check the machine has been
switched on and pre heated.
Coffee grinder - should be operating properly and should have sufficient beans to operate efficiently.
Hot water jugs, tea strainers, chocolate shakers, tampers etc. must be clean, unstained and easily
accessed for the service period.
Cleaning equipment - towels, cloths, sinks, dishwasher must be available for use during the service
period. Ensure cloths are fresh and clean. Sinks are also to be clean.
Napkins - there should be sufficient napkins available for your use and for customer use.
Menus - check that menus are presented clearly so customers know what is available at what price.
Menus should be clean and in good condition.
Service environment - make a general check of the cleanliness and presentation of counters, display
areas, tables, chairs, floors, toilets etc.
Everything that comes into contact with coffee, tea or other hot beverages should be clean. Aside from
the possibility of food poisoning, old coffee oils, dirty pipes, brew heads or filters and filter holders
will contaminate the flavour of the beverage you serve.
Storing ingredients
There are specific storage requirements for all products used to prepare and serve coffee, teas and
other hot beverages.
When goods are delivered, it is necessary to follow the business’s receiving procedures then place
goods in appropriate storage areas and containers.
Proper storage will:
• Maintain freshness
• Protect from bacterial contamination
• Prevent cross-contamination
• Ensure products and ingredients are available and easy to access • Minimise wastage.
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Coffee making equipment
Coffee making equipment includes:
• Coffee grinder
• Coffee machine
• Stainless steel jugs
• Service-ware - cups, saucers, glassware, mugs
• Utensils - spatulas, teaspoons, soda spoons, dessert spoons
• Weighing equipment - to measure accurate amounts of chocolate powder, milk, etc.
• Tampers - to press/tamp the ground coffee in the group handle
• Blind or blank filters - for cleaning the coffee machine
• Detergent/powder for cleaning equipment including the espresso machine and grinder
• Thermometers
• Storage bins
• A knock out box - to dispose of used coffee pucks
Espresso machine
Commercial coffee machines will differ according to the workplace, but they will always have the
standard parts required for making espresso coffee.
1. The cup warming tray is used to store cups and glasses and keep them warm ready for
service.
2. The drip tray catches and drains excess coffee and water.
3. All machines will have a pressure gauge that reads the operating pressure of the machine.
4. Each side of the machine has a steam wand which produces the steam required for
stretching and texturing mild.
5. Directly above each of the steam wands is the on/off dial which turns the steam wand on
or off.
6. All express machines will have a hot water spout and an on/off switch.
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7. The group heads produce pressurised water for the production of espresso. This is a 3
group machine. Most machines are 2 or 3 group machines.
8. Group handles sit inside the group heads and are filled with ground coffee. When locked
into the machine they deliver espresso coffee shots. A group handle can have one or two
spouts and always has a filter basket inside. If using a two spout group handle you will
need a larger filter basket and if you are using a single spout, you will need to use a single
filter basket. Filter baskets are round metal baskets that have tiny holds which allow the
essence of the coffee to pass through without any coffee grounds. Coffee is dosed into
the filter basket, tamped and then the handle is inserted into the group head. Handles are
inserted left to right, and are locked into place when they stop a right angle to the
machine.
9. Each group head has its own electronic touch controls for turning the water on or off. The
controls can be programmed to deliver specific amounts of water and there is always a
free pour button.
10. The group handle can have two or one spouts and always has a filter basket inside. A two
spout group handle has a larger filter inside the group handle.
11. Filter baskets are round metal baskets with tine holes which allow the essence of the
coffee to pass through without allowing the coffee grounds through. Coffee is dosed into
the group handle/filter basket, tamped and then the handle is inserted into the group head
on the coffee machine.
12. Handheld tampers are used to compact the coffee into the group handle. They are flat and
fit the diameter of the group handle perfectly, allowing for a clean and even pressure to be
applied during the tamping process.
Coffee Grinder Parts

Some coffee grinders can be set to deliver the correct amount of freshly ground coffee automatically,
while others require manual dosing.
1. The bean hopper holds the beans required for service. Do not store excess beans in the
hopper as they are exposed to light and oxygen.
2. Under the bean hopper is the grind adjustment collar which is used to change the grind
from coarse to fine.
3. The dosing chamber is where the ground coffee is stored and from which it is dosed.
4. The dosing lever is used to dose the coffee out of the dosing chamber. Dosing levers are
spring loaded and must be pulled forward until they click, then let go.
5. Under the dosing lever is the group handle rest. The group handle is held here so coffee
can be dosed into it.
6. The wastage tray at the base catches and collects split coffee grounds.
7. Most places will use a handheld tamper. Tampers are used to compact the coffee into the
group handle. They are flat and fit the diameter of the group handle perfectly, allowing
for a clean and even pressure to be applied during the tamping process.
8. All grinders will have an on/off switch. The switch could be on the front of the machine
or on the side.
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Section 2: Select and grind coffee beans
When you have finished this section, "Select and grind coffee beans", you should have an
• Select coffee beans and grind to appropriate particle size according to relevant factors.
• Complete test extractions before service to ensure correct particle size of grind, and assess
and adjust according to relevant factors.
• Adjust grind regularly throughout the service period according to relevant factors.
• Monitor efficiency of grinder for correct dose and grind during use, and resolve or report
issues.
• Clean grinder as required during or after the service period.
Coffee beans
Espresso is a blend of several different types of coffee beans, often from different countries. The
beans are roasted until they are dark and oily looking and should be ground finer than the grind
needed for drip coffee makers.
Coffees are blended to achieve the sweetness, aromatics, and smoothness desired in espresso drinks.
The blend must be fresh. Ideally, espresso beans will be used within 2-3 weeks of roasting. Order
sufficient beans for weekly needs, but not so much that they must be stored for long periods of time.
When ground, the coffee consistency should be almost like powdered sugar. The texture of the grind
will affect the brewing time through the machine and the quality of the end product. It is possible to
adjust the grind to control both the brewing time and resultant coffee beverage.
Grinding
Grinders crush the coffee beans and make the ground required for the required style and flavour of
coffee.
Choose a grind that is not thin and not coarse. If the pour is too quick and the coffee looks thin and
watery, the grind is too course. If it takes too long to brew and pour through the machine, it is too fine.
Reset the grinder until the espresso is perfect.
Coffee grinders use burrs to break up the beans and make a smooth grind, either flat or conical burrs
can be used. Conical burrs increase the surface area of each particle and the amount of flavour that
can be extracted from the coffee. As conical burrs have longer cutting edges, the burrs can rotate at
low speeds, to reduce the friction created. This produces a quality coffee flavour. These burrs should
be replaced after 900 kilos of coffee have been ground. Flat burr grinders will produce a very
consistent particle size and will have either stepped or continuously variable grind settings. Flat burrs
should be replaced after 270 kilos of coffee have been ground.
The amount of coffee dispensed will differ depending on the setting of the grinder - usually one dose
for a single spout group handle and two for a double group handle. Other grinders might use two for a
single and three for a double. Some grinders do not measure accurately and it is up to the barista to
judge the level required. In these circumstances pull several times on the doser until the entire basked
is filled with ground coffee. A single shot of coffee requires approximately 7 grams of ground coffee
and a double should requires approximately 14 grams. The grind must be continuously monitored
throughout the day. Do not change the pressure of the tamp to compensate for a grind that has become
too large or small. Instead, change the grind.
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Good coffee will be ground per order, to achieve peak flavours. When someone orders an espresso,
the grinder should be activated for 15-20 seconds, grind only what is necessary for one shot, dose
properly, tamp and brew. The best coffee is tamped and extracted as quickly as possible.
There are different estimates regarding the amount of time ground coffee remains fresh enough to use
but normally the ground coffee would be discarded after 30 minutes in a commercial
environment. After grinding, the volatile oils that were previously protected inside the bean are
exposed to the air. Air exposure immediately begins to oxidise and stale the coffee.
The grind can be:
• Course - larger particles of coffee

• Medium - gritty like course sand
• Fine - finer than sugar, but not powder. Grains should still be discernible to touch.
Test extractions
A grind that is too coarse will allow the water to pass too quickly through the group handle and result
in a sour and weak tasting coffee. A quick pour will splutter out of the spouts with a pale and thin
looking crema.
Coffee that has been poured too slowly, through a grind that is too fine, will be bitter and taste burnt.
It will drip slowly from the spouts and possible leave dark stains across the crema of the coffee.
Crema
This is the head on espresso coffee - it should be rich and creamy, golden/caramel in colour, frothy but
without bubble. The crema should be able to hold a teaspoon of sugar on the surface for a second or
two before it sinks slowly.
Assess and adjust the grind Check

the quality of the grind:
1. Visually - look at the grind to see the size of the granules. Perform test extractions and
monitor the pour to see if it has an even, well-timed flow. A good coffee pour should look
like syrup or honey coming out of the spouts.
2. By touch - feel or rub the grind between your fingers prior to dosing into the group
handle. If it is powdery it might be too fine. Pick up the spent coffee biscuit/puck. If it
falls apart the grind might be too coarse so the water has passed through too quickly.
Alternatively, it might be too fine and the water has caused the coffee biscuit to become
soggy.
3. By smell - test the aromas of the coffee after extraction. If the coffee is not strong enough
the extraction might have been too fast and the grind too coarse. If it smells bitter and
burnt the grind might have been too fine, causing over-extraction.
4. By flavour - taste the coffee after it has been extracted and before the milk is added.
When adjusting the grind make sure the dosing chamber has been emptied. Do not allow the old grind
to mix with the new grind. This will make it difficult to determine whether the grind has been
correctly adjusted. Make several small adjustments and only grind enough to make one coffee.
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Environmental and equipment factors can also affect the dosage and extraction of coffee. For
example, humidity plays a dramatic role on extraction time. As coffee is hydroscopic (it absorbs
moisture from the air), the density of the grind will affect the degree to which the coffee absorbs
moisture, which can affect the puck and increase the extraction time. It might be necessary to change
the grind setting slightly throughout the day, to compensate for changes in humidity.
Temperature will not cause problems to the same degree as humidity, but it is important to avoid
exposing the coffee to high temperatures until brewing.
If the coffee is bitter and not creamy it might mean that the coffee beans are not fresh or the grind is
too fine. It might also mean that the group head needs to be cleaned or even that the machine was not
properly preheated.
If the expresso flows too quickly there might not be enough coffee in the filter basket, the coffee is
ground too coarsely, or the coffee grounds are not properly tamped.
Cleaning the grinder

Grinder manufacturers provide instructions for cleaning their machines, and commonly suggest
cleaning at least once a week. If the grinder has heavy use it might need cleaning more often.
For safety reasons turn off the grinder and unplug it from the power supply before performing any
cleaning or maintenance operations.
Do not use detergents for cleaning. This could leave unwanted residues or a soapy taste.
Use a clean cloth, rinsed in hot water, to wipe external surfaces.
Do not use water to clean the inside of the grinder as water can damage the internal mechanisms.
An espresso grinder brush can be used to clean the grinder chute, doser, burr set and the surrounding
area or grinder tray.
Clean the grinder at the end of each shift. It can also be cleaned during the shift to keep the grinding
areas clean and free from any stale coffee.
Remove and clean the bean hopper which rests on top of the grinder body. This is to remove the oily
layer left by the coffee beans. The beans must be emptied {preferably back into their bag/ container
for storage in a cool, dark and dry place) and the inside of the hopper wiped with a dry clean cloth or
some dry paper towel.
If the hopper is extremely dirty, it might need to be washed. It can be dismantled and washed in the
commercial dishwasher. This should be done at closing time so the hopper has plenty of time to air
dry before being put back on the grinder.
Section 3: Advise customers and take espresso coffee orders

When you have finished this section, "Advise customers and take espresso coffee orders", you should
have an understanding of how to:
• Provide information and recommendations about types of coffee beverages and
accompaniments
• Identify customer preferences and take orders
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Information about coffee
Some customers will be interested in where coffee comes from and how it became popular.
Coffee is a brewed beverage made from the roasted seeds (from cherries) or beans, of the coffee plant.
The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily
in equatorial Latin America, Southeast Asia, South Asia and Africa.
Once the berries of the coffee plant are harvested, the flesh is removed and discarded, leaving only the
seed. Prior to roasting the beans have a grey-green colour and are referred to as green coffee. The
beans are very shelf stable at this point, so they are sold and shipped green.
Green (unroasted) coffee is one of the most traded agricultural commodities in the world.
There is controversy about the origins of coffee, however, it is believed that coffee was discovered in
Ethiopia.
The story is that Kali, an Ethiopian goat herder in the 9th century, notices his goats eating red cherries
from a plant.
After the goats had eaten the cherries they were very excited and energised. Kali saw the effect the
berries had on the goats and thought he would try some himself. The berries then went on to be
boiled, distilled and turned into a bitter, strong beverage-coffee.
From Ethiopia coffee spread to Yemen, Arabia, Egypt and Europe.
Cultivation of coffee is believed to have first occurred in the Arab world and the earliest credible
evidence of coffee-drinking appears in the middle of the 15th century, in the Sufi shrines of Yemen in
southern Arabia.
From the Muslim world, coffee drinking spread to India, Italy, then to the rest of Europe.
It was, however, in Italy (Venice) that coffee was first really appreciated. The first coffee shop opened
in Venice in 1640. From Italy coffee appreciation and consumption spread to the rest of Europe, to
Indonesia and the Americas.
Coffee can have a stimulating effect on humans. The caffeine content is a central nervous system
stimulant, hence the common use of coffee as a wake-up drink in the morning. It is one of the most
consumed beverages in the world.
Coffee beans - cherries

Coffee plants grow best in hot and wet conditions, preferring areas with frequent rains. Ideal
temperature is between 15°C - 25°C with deep, hard, permeable, well irrigated and drained
soil. Hilly lands with a volcanic nature are also favourable.
There are two main types of coffee, Arabica and Robusta. Arabica accounts for the majority of the
world's production. Often a customer will ask for a coffee product from a particular type of bean.
Staff should be able to describe the characteristics of the different beans.
Characteristics of Arabica:
• full-bodied
• sharp in taste
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• lower caffeine content
• acidic in taste
• aromatic
• sweet
The specific characteristic of each blend of Arabica coffee will differ immensely, due to the country
of origin, environmental elements, roasting techniques and other preparation methods.
Characteristics of Robusta:
• high in caffeine
• strong character
• chocolatey
Arabica coffee beans are cultivated in Latin America, eastern Africa, Arabia or Asia. Robusta coffee
beans are grown in western and central Africa, throughout Southeast Asia, and to some extent in
Brazil.
Beans from different countries or regions can usually be distinguished by differences in flavour,
aroma, body, and acidity. These taste characteristics are dependent not only on the coffee’s growing
region, but also on genetic subspecies (varietals) and processing. Varietals are generally known by the
region in which they are grown, such as Colombia, Java and Kana etc.
Coffee beans can be harvested by two methods, hand or machine. After they are harvested the coffee
bean needs to be extracted from the cherry using either a wet or the dry process.
If using the dry process cherries are dried in the sun for approximately two weeks, to cause the cherry
skin and pulp around the coffee bean to dry - making them easy to remove. During this process, the
cherries are raked to ensure equal exposure to the sun and to avoid mildew. Dry processing produces
coffees with less acidity and more body. It is only done in growing regions with a naturally hot and
dry climate.
The wet process involves the cherries being soaked in water. Cherries that float are removed and
discarded. The cherries are then pressed by a machine against a surface with holes, only allowing the
bean and some pulp to pass through the holes. The pulp still remaining can be removed by placing the
beans into a fermentation tank where the pulp is loosened before being washed off. The coffee beans
are then dried to about 10-12% moisture content.
Once the coffee bean has been obtained from the cherry it will need to be roasted. The green coffee
bean will be roasted at temperatures ranging from 370-450°C for up to 20 minutes. The bean will then
turn brown. The longer it is roasted the darker the brown colour and the stronger the blend. A lighter
brown will result in a milder blend.
Making the coffee

Espresso is a black, strong coffee prepared by forcing live steam through dark-roast coffee beans. The
coffee is placed into an espresso machine designed for this purpose and hot water is forced through
the coffee at high pressure - extracting all the flavour possible.
A 25-35 ml shot of espresso should brew in 19-25 seconds. The espresso should flow out of the
machine at a slow, but steady pace. If the espresso has been perfectly brewed, the surface will be
covered with a thick, foamy, golden brown crema.
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Expresso is the foundation for a wide variety of coffee drinks such as cappuccino. Cappuccino is a
strong coffee with milk and froth, dusted with powdered chocolate. A traditional cappuccino is served
in a thick walled white cup, similar to a teacup, but with a wider mouth.
Coffee beverages and accompaniments

Any coffee can be made using a double shot - a doppio. If a customer requests a strong coffee, add a
double shot of coffee and charge the customer accordingly. Customers might also request weak
coffees which can be made using half shots. When using a half shot of coffee allow the first and
strongest part of the espresso shot to run into the drip tray, this will result in a weaker coffee.
Coffee variations can be made by adding flavourings, for example, caramel, hazelnut or liqueurs and
liqueur syrup. Some coffees will be topped with aerated (whipped) creams.
Product knowledge
To provide useful information to customer's high levels of product knowledge are necessary. Staff
must have the product knowledge that will enable them to discuss, with customers, their needs and
wants and to clearly explain what they are offering.
To develop product knowledge, access as much information as possible about the product or service
and range of products and services on offer. This can involve asking suppliers, managers, sales
representatives and other staff questions, testing and tasting products, watching other staff members
make coffee beverages, observing customers and listening to customer feedback.
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As coffee and coffee products are subject to fashions and trends (just like any other food or retail
products) staff need to constantly update their knowledge.
They should be aware of what is happening with regard to:
• product development (for instance, pods and pod machines and capsules)
• new technologies that affect espresso machine and grinder design
• any changes or new developments with regard to service requirements
• increasing/ changing customer focus, for instance, customer focus on fair trade,
sustainability and good environmental interaction
• possible new or newly popular coffee types, styles and flavours etc.
Taking orders
High levels of customer satisfaction will ensure business sustainability. To meet customer needs and
expectations you must know what those needs and expectations are and the best way to meet these.
This involves developing a sound understanding of your customers and of the products/services
offered, so that customer needs can be matched with what it is you offer.
When taking orders:
• listen to the customer

• draw on good product knowledge to answer questions
• ask questions to clarify the order
• check for customer preferences - ask open and closed questions
• repeat the order back to the customer
The essence of selling is good communication, along with high levels of product knowledge. Staff
need good interpersonal skills to help them to identify what the customer requires (active or reflective
listening and questioning) so they can accommodate their preferences. They must understand what the
customer wishes to purchase and the quality or standards of product/ service the customer expects. In
order to develop product knowledge staff should access as much information as possible about the
product/ service and range of products/ services you offer. Staff should also liaise with suppliers to
ensure that the information they transfer is up-to-date, accurate and reliable. All staff need to practise
their skills in making and serving coffee to the standard required by the enterprise for which they
work and to the satisfaction of the customer. Staff should taste and test products regularly so they can
describe them to customers in ways that make them sound attractive to the customer and so they
understand the various nuances of the particular varieties and blends.
Customers might want to know:

• what the product is (type of bean and roast)
• what it tastes like, looks like (strength, acidity, aromas)
• what it costs
• why they should purchase here rather than at the restaurant/ coffee shop next door or down
the road
• what the advantages are of purchasing here
• why is your product or service better than that of your competitors?
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Selling a product/ service because it is easy for you, you have too many and need to get rid of
some, management has asked you to move a surplus goods or you need to meet a sales target, is
NOT catering for customer needs.
Developing coffee knowledge

Coffee comes in many varieties, each with its own unique flavour and aroma.
To develop coffee knowledge staff can:
• study the coffee menu
• ask for explanations of the different types of coffee from suppliers, managers/supervisors or
other staff members.
• read the manufacturer/ importer's descriptions and instructions
• watch others making and serving coffee
• read the machinery/ equipment operating manuals
• ask questions
• read about coffee and coffee products in books, training manuals
• use internet information
• talk to customers and to sales reps • test/ sample the various types of coffee
• practice and ask for feedback.
Section 4: Extract and monitor quality of espresso

When you have finished this section, "Extract and monitor quality of espresso", you should have an
• Select and prepare appropriate service-ware
• Select correct filter basket and clean, dry and does it with required amount of coffee
• Tamp ground coffee to make even level cake
• Flush group head before attaching group handle to extract espresso
• Monitor quality of extraction during service periods and make adjustments
• Monitor efficiency of espresso machine during service, and resolve or report issues.
Service-ware
Although there are traditional cups and crockery used for espresso service, the style and theme of the
establishment will determine the crockery to be used.
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Before the service period, check that the crockery is clean and available - the correct cups, mugs
and/or glassware - and that cups and glassware are constantly being warmed.
Espresso cups should be warmed before the coffee is poured. If the cup is cold then the coffee will be
lukewarm. It is possible to heat a cup by filling it with boiling water then tip the water out and pour
the coffee. This is a good tactic if a customer asks for a really hot coffee. Do not fill the cup with
water from the espresso machine prior to brewing, because this will lower the temperature of the
water in the boiler and the espresso extraction will be uneven.
Cups should be heated by keeping them on the hot plate on top of the machine; however, they should
not be stacked more than two high.
Before making coffee, select the appropriate service-ware. Selecting the appropriate service-ware first
will help with managing orders and working out the most efficient way to produce the coffees on
order. This also provides a check on whether the service ware is available. If there is a problem this
can be rectified before any coffee is prepared.
Standard glassware and crockery used for serving coffees
Name Image Used for

Large ceramic cup • cappuccino
• flat white
• long black
• mochaccino
• teas
Small ceramic cup • short black ristretto

(demitasse) •
• baby chino
Caffe latte glass • Caffee latte
• Long macchiato
• Hot chocolate
(sometimes)
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• chai latte
Short macchiato glass • Macchiato
• Piccolo latte
Select filter basket

Select the correct filter basket/group handle and clean, dry and dose it properly.
When making one coffee, select the single group handle with a single filter basket. If two coffees are
being made, select the double.
The empty group handles should always be fitted to the machine in order to keep them hot. Do not do
this while the group head is full of ground coffee as it will cause the espresso shot to have a burnt
taste. If they are allowed to get lukewarm or cold, the quality of the coffee will drop.
When the group handles are removed, there will be coffee residue from the group head.
Rinse the filter basket to remove this residue by running water through the group head and rinsing the
filter basket underneath. Once this is done, the basket will need to be dried with a clean cloth so that
the coffee does not start brewing early. Always start with a clean, dry and hot filter basket.
Dosers and Dosing

The doser is found on many burr grinders, especially those designed to be used with espresso
machines. Dosers release a measure of coffee grounds when the lever that is built into the
side of the doser is pulled.
The dosage refers to the amount of ground coffee used to produce a shot of espresso; usually seven
grams per single espresso shots.
The chamber at the front of a grinder is where ground coffee is collected into the dosing chamber.
Inside this chamber, there are vanes that regulate volumetric amounts of coffee.
Each pull of the dosing lever dispenses a certain volume of ground coffee directly into the group
handle.
Not all baristas use the dosing feature of the doser, as it requires more ground coffee than can be used
in one double shot of espresso to work correctly. It does, however help to relieve clumping of the
ground coffee before it falls into the filter basket.
When using the doser, monitor the measured amount of coffee grounds to ensure the grinder is
operating efficiently. Make sure the amount of coffee grounds in the group handle is correct.
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Tamping the coffee
Tamping creates a compact biscuit of coffee through which water can penetrate evenly to extract a
perfect espresso shot. It involves using a handheld tamper to press firmly on a dosed amount of
coffee. Dispensing the required dosage of coffee and tamping are critical steps in the coffee making
process. If the wrong amount is dosed or it is tamped too hard or too soft, it will ruin the coffee
extraction. If the grinder is programmed to measure out the correct dosage use the full dose. Always
pull the doing lever the entire way, do not do half doses.
Tamping
1. When making an espresso coffee the group handles should be fitted to the machine in
order to keep them hot.
2. Pull the group handle out of the machine and knock out the old coffee biscuit into the
coffee bin.
3. Clean the filter inside the group handle with a cloth. Always start with a clean, dry and
hot filter basket.
4. Turn on the grinder for about 10-15 seconds to grind the required amount of beans.
5. Dose the coffee into the filter basket, filling the filter basket with coffee and levelling the
grounds in the basket by tapping the group handle on the bench.
6. Pull the grounds forward and then them to the opposite side, until the whole basket is
evenly filled. This can be done with a plastic or metal spatula. Evenly distribute the coffee
without pressing into the grounds or leaving any empty space on the sides of the basket.
7. Tamp with 2 kilos of pressure. Gently knock the group handle with the tamper and press
down again, this time with 15 - 18 kilos of pressure. Make sure the tamp is even, an
uneven tamp will result in an uneven extraction.
Dose and tamp coffee
Leveling the grounds

The ground coffee is dosed into the filter basket Tamping
unevenly distributed. Hold the group handle in
Tamping creates a pellet of coffee through
one hand while using the other hand to quickly,
which the hot water should penetrate evenly.
but gently level the coffee. This is usually
The coffee should be hard
accomplished by pulling the coffee to one side
of the basket with a plastic or metal spatula, and evenly tamped.
pushing the coffee back to the opposite side of
the basket. The key is to evenly distribute the The tamper should be made of aluminium or
coffee without pressing into the grounds or similar light metal and with a diameter that fits
leaving any empty spaces on the sides of the firmly into the basket.
basket.
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Tapping the grounds Finishing the tamp
Without moving the group handle, hold the To finish the tamp, press the tamper on the
tamper so that the base of the handle fits into the pellet with 15-18 kilos of pressure. Practice to
palm of your hand. Press gently on the coffee become comfortable with the amount of force
with 2 kilos of pressure. Some of the grounds necessary. Rotate the tamper while continuing to
will stick to the side of the basket. Gently tap
apply pressure, to polish the surface. Make sure
the basket with the back of the tamper to knock
the tamp is even.
the grounds onto the flat pellet.
Identify adjustments to dosage or technique

The spent grounds/ puck or coffee biscuit can indicate whether the grind or extraction process needs
adjustment. When the used coffee is knocked out of the from the group handle the spent grounds
should form into a biscuit. It should be possible to pick up the biscuit without it crumbling.
If the coffee biscuit is soggy and falls apart when picked up there is a problem with the dosage, grind
or tamping.
Too little coffee in the dose, a coarse grind or inefficient tamp allows excessive water to rush through
the coffee, soaking it and making it crumbly. If there is too much coffee or the grind is too fine the
water might not pass through but will soak the coffee, again causing a soggy, crumbly bisucit. It is
advisable to check the puck or biscuit regularly to identify any faults.
A grind that is too fine or tamped too hard can cause the spent coffee to get soggy - the coffee will
compress not allowing the water to pass through the filter holes.
Other considerations
Water mineral content -the water used for espresso should be filtered to compensate for mineral
content. Over time oxygen will be forced out of the water in the espresso machine and mineral
deposits from unfiltered water will taint the water. Try filling a small glass with water, letting it cool,
and tasting it for taints. If the water tastes strange, dump the tanks daily or use a better filtering
system.
Water temperature - the water temperature should be stable and constantly held between 90-95C.
Water pressure - the pressure of the water forced through the espresso should be between 9 and 10
atmospheres. The pressure is responsible for the development of the crema.
Boiler pressure - the boiler pressure determines the amount of water to be incorporated in the steam.
If your milk is not foaming correctly you might need to experiment with different boiler pressures.
The pressure, however, should only be altered by professionals. Check the pressure using the gauge
on the front of the machine.
Group handle and basket - the group handle and basket should always be heated to the same
temperature as the water used to brew the espresso. It should, therefore, always remain in the group
head.
Timeliness - act quickly, but carefully. It should take about 35 seconds to dose, distribute, tamp,
preheat, and brew the espresso.
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Cleanliness - Espresso machine cleanliness is a major problem with espresso making. If the machine,
basket and group handle are not cleaned regularly, the espresso will taste rancid.
Flushing the group head

The group head should be cleaned prior to inserting the group handle, ideally when rinsing the group
handle before dosing the coffee. Use a nylon brush to gently scrub inside the group head.
If, when the water is turned on, coffee granules are still in the water, quickly back flush the group
head. Insert a blind filter (a filter with no holes) into the group handle, lock it into the group head and
turn on the hot water. Let it run for a few seconds then turn it off. Turn the pump on and off
approximately three more times. Loosen the portafilter and let the water run. The water should be
running clear. If the group head is not clean prior to making the coffee, old coffee granules will fall
into the new coffee. This will make the coffee taste bitter and can affect the extraction.
Monitor the water and pump pressure to ensure the machine is working correctly. The boiler pressure
gauge on most machines measures the pressure of the water tank as well as the pressure that is forced
through the espresso. The pressure for brewing should be between 9 and 10 atmospheres or bars.
There will be a pressure gauge on the coffee machine showing the atmospheric reading.
To brew good espresso consistently, the temperature of the water inside the espresso machine should
be relatively stable. The majority of commercial espresso machines have suitable temperature
stability. However, it is a good idea to maintain a check on the stability of the machine's temperature.
If the water remains in the boiler too long it overheat and if too much water is used to heat cups or
brew espresso, the boiler element cannot heat the water fast enough.
Run small quantity of water through the group head and group handle every few minutes to help
maintain a constant temperature within the espresso machine, to achieve an even extraction and
maximise the potential of the espresso. The water temperature should be 90-95C.
Extract coffee
Before placing the group handle in the group head, allow some water to flow through the group head.
This will clean the group head and stabilise the temperature.
Lock the dose and tamped group handle in the group head correctly. Press the manual extraction
button as quickly as possible. From when you press the button there should be a five second delay
before coffee comes through. This allows time to place the cups underneath the spouts.
The espresso should be thick and start flowing in a smooth stream and crema should start to form on
the coffee. Stop the flow after 25-30 seconds or after it begins to turn lighter in colour and the coffee
pour loses its texture. Two common extraction faults can occur - under extraction and over extraction.
When the coffee is under extracted, the flow of coffee will be rough and bubbly. The colour of the
crema will be thin and pale, and the coffee will taste watery, sour and bitter. This occurs when the
water has rushed through the coffee with insufficient time to properly extract the espresso. It could be
caused by a grind that is too coarse or tamping pressure that is too soft. Over extraction occurs when
the water passes through the coffee too slowly. The flow of coffee is uneven and drips out of the
spouts. The crema will be a darker brown colour and the coffee will take and smell bitter and burnt.
This is a result of a coffee grind that is too fine or tamping the coffee with too much pressure.
Troubleshooting faults
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Extraction faults Why they can occur Fixing faults
Under extracion:
• Water rushes through the To correct this:
coffee • Make the grind finer
This can occurr because:
• Takes less than 25 • Check the dosage to see if
• Grind is to coarse (big)
seconds enough coffee is being
• There is not enough
• Crema is thin and pale dispensed
coffee in the filter
• Aste watery, sour and • Tamp more firmly
• Tamped to softly
bitter • Check water temperature
• Water not hot enough
• Lacks aromas and call technician if
• Coffee biscuit is wet and faulty
runny
Over extraction:
• Water passes through the To correct this:
cofee too slowly • Make the grind coaser
• Extraction takes longer This can occur because: • Check the dosage to see
than 30 second • Grind is too fine (small) id too much coffee is
• Extraction might be • There is too much coffee being dispensed
disjointed with spurts of in the filter • Tamp lighter
coffee, rather than a • Tamped to hard • Check water temperature
constant stream • Water too hot and call technician if
• Crema is dark brown faulty
• Taste and smells burnt
and bitter
This can occur because:
• Grind it too fine (Small) To correct this:
• There is too much coffee • Make the grind coarser
in the filter • Check the disage to see if
• Grinder blades are worn too much coffee is being
Coffee grounds in the cup down dispensed
• Gaskets are faulty • Tamp lighter
• Did not wipe coffee from • Call technician to check
edges of the ground grinder blades and water
handle
Section 5: Undertake milk texturing process
When you have finished this section, "Undertake milk texturing process", you should have an
• Select cold milk and appropriate milk foaming jug to fulfil customer orders
• Texture milk according to type of milk and coffee beverage
• Visually and aurally monitor and adjust the texture and temperature
• Clean to steam wand on the outside and purge everytime before texturing
• Combine foam and milk through swirling, ensuring even consistency
• Pour milk immediately after swirling, according to the coffee beverage
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Use of cold milk and jugs
Milk and milk products are sensitive to both spoilage and food poisoning bacteria. They must be
stored and used in accordance with specific hygiene requirements. Equipment and utensils that are
used to process milk products or any equipment that comes into contact with the milk products should
be rigorously and regularly cleaned.
Aside from the danger of cross-contamination and food poisoning, tainted or spoiled products will
greatly affect the quality of coffee products.
Milk and creams must be refrigerated in covered containers, separate from other foodstuffs that might
contaminate or taint them.
The jugs used for frothing milk should be metal, regularly cleaned and they should also be kept in the
cold room or refrigerator. Cold milk and cold jugs make the texturing process faster, more efficient
and produce more velvety foam.
Have a number of jugs that can be rotated, so that clean and cold jugs are always available. There
should also be varying sizes of jugs, so the appropriate jug for the number of coffees being made can
be selected.
It is possible to purchase milk that is intended specifically for coffee making. However, most
enterprises will purchase a standard whole/ full cream milk, skinny milk and soy milk. It is important
to cater for customer preferences.
The milk used can make a big difference to the quality of the end product. Brand, batch and time of
year can also make a difference. It is worth trying different brands of milk to see which works best.
Purging
Before immersing the steam wand into the milk expel the excess water from inside the wand. Turn the
steam wand on to release the water build-up out of the tip of the wand. This is called purging and
must be done prior to using the wand. The water will shoot out in a small, but powerful burst lasting
one to two seconds. Once the water is expelled, wipe the wand clean with a damp towel.
This ensures that the milk does not end up watery and is as fresh and hygienic as possible. If the wand
is not cleaned before and after use, the milk becomes baked on to the wand and is difficult to clean
off. An unclean wand will make it much harder to froth the milk properly and is unhygienic.
Texturing
Texturing milk or Steaming milk in the process of heating milk while creating a velvety foam. While
different types of milk can be used, the rules and steps for texturing the milk are the same. Common
coffee beverages that require milk include;
• cappuccino
• cafe latte
• flat white
• macchiato
• piccolo latte
• mocha
• iced coffee
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How to texture milk
1. Always begin with cold milk and cold milk jugs, fill the milk pitcher with the right
amount of milk for the number of coffees to be made.
2. Expel the excess water from inside the steaming wand and attach the thermometer to the
side of the jug.
3. Immerse the steam wand under the surface of the milk and turn the steam on.
4. As the milk rises, lower the jug so that the steam wand remains sitting on the surface of
the milk. Listen to the sound of the milk texturing; if it sounds unpleasant then the wand
is not in the correct position. It should make a tsss, tsss sound.
5. Make sure the milk is spinning and slowly rising. Check the temperature by feeling the
bottom of the jug, not the sides. As the metal is thinner on the sides, thus is not an
accurate gauge of the milk temperature.
6. Once the milk reaches body temperature, immerse the steam wand completely.
7. Keep steaming until you can no longer touch the jug then remove your hand and continue
heating for a further 5-7 seconds. Alternatively, if you are using a thermometer, steam the
milk until it reaches between 60-70°C.
8. Stop the steam and remove the wand and thermometer from the milk. Clean both with a
hygienic, damp cloth. Purge the wand again at this point to remove any milk that may
have been drawn up inside the wand.
9. Swirl the milk vigorously in the jug for a few seconds to remove any bubbles and
combine the milk and foam. Swirling the foam and milk ensures an even consistency and
keeps the foam and milk combined. If required a spoon can be used to roll and combine
milk and foam. This will give the textured milk a velvety appearance and ensure the
coffee is smooth and creamy. Milk which tastes sweet and fresh is what you are aiming
for.
Tips
• Keep the milk and the jugs in the cold room / fridge, between 0-5C, milk should be kept
just above freezing.
• Never re heat milk.
• Stretching should be minimal: no big bubbles should be formed.
• Steaming for too long or above this temperature will burn the milk and it will taste bitter.
• Do not let the milk sit still on the bench for an extended period of time, as this will cause
the foam and milk to separate.
• It is recommended that you use a thermometer where possible to train your hand to
accurately feel the correct temperature.
• When using a thermometer, finish the frothing process at a slightly lower temperature
because the thermometer takes a moment to catch up with the actual temperature of the
milk.
• Milk frothing thermometers have a coloured band from about 60-70°C. Finish frothing
when the needle enters the coloured band and by the time the thermometer has caught up
it should be at the correct temperature, at the top end of the coloured band.
• Textured or frothed milk should be of the correct consistency for the product you are
presenting. A smooth, velvety milk which tastes sweet and fresh is what you are aiming
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Pour the milk
If milk is poured straight into the cups after swirling, in the correct order, and from the correct height,
it is possible to control the amount of foam going into the different beverages.
When pouring, start with the coffee that requires the most froth, then move to the next. The order of
pour will be: cappuccino, caffe latte, flat white and then macchiato.
The milk should be thick and smooth, yet flow into and mix with the espresso.
It might be necessary to use a spoon or spatula to regulate the ratio of foam to milk-some coffees will
require greater amounts of foam than others. A shaking motion can be used to push foamed milk on
top and get the proportions just right.
With a well extracted espresso,and the steamed and foamed milk poured in at the centre, you should
see an apple-like pattern where the espresso crema has moved up the side of the cup and is now
around the rim.
Textured milk can be used to make other patterns - for example heart or flower patterns. While
patterned froth will enhance the presentation if you have the time and the skill; patterning does not
necessarily indicate good coffee quality.
Milk that does not froth

There might be a number of causes;
• The jugs are not cold enough

• The milk is not cold enough
• The milk is not fresh or is contaminated
• The jug is not clean
• The wrong type of milk is being used
• The steam wand is not reaching the correct temperature
• Too much or too little milk in the jug
• The wand has been inserted too deeply, or not deeply enough
• The steam pressured is insufficient
If the power or pressure on the steamer drops, the first alternative is to use the over wand. However,
this fault is generally caused by clogging of the arm because it has not been purged after foaming the
milk. When the steam tap is turned off after foaming milk, a small amount of milk is drawn back into
the arm.
Over time this can build up and clog up the arm and steam jets at the tip. To avoid this throughout the
day, purge the steam arm after each coffee by pointing the steam arm at the drip tray and turning it on
for a few seconds.
Cleaning the steam wand

Steam wands should be cleaned after insertion into milk, prior to making a fresh coffee and at the end
of each day
They should be cleared (purged) at regular intervals during the day to prevent build-up of milk
product inside the wand.
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At the end of the day thoroughly clean any milk residue from the steam wand and clean the inside of
the wand using a fine pipe brush. If there is a built-up or caked-on product, wrap a clean cloth around
the steam wand then open the valve and allow hot water, with steam ventilating to soften the caked-on
milk. Wipe with a damp cloth.
If milk residue is still left on the wand disassemble the wand and leave it to soak overnight in cleaning
solution. Do not leave it attached while it soaks as some of the dirty water can be sucked into the
boiling tank inside the machine.
Before using again thoroughly flush out any chemical residue.
Combining foam and milk

Coffee beverages requiring milk:
Pouring coffees
As you become more experienced pouring coffees, you will learn how to control the foam using
height and speed. Milk should be thick and smooth, yet flow into and mix with the espresso.
Swirling the foam and milk in the jug ensures even consistency and keeps the foam and milk
combined.
Cappuccinos require the most foam and should always be poured first. The jug should be close to the
cup, which will ensure more foam pours into the cup.
Lattes require a medium amount of foam. They should be poured after a cappuccino and from slightly
higher - approximately 5cm above the rim of the glass.
Flat whites require the least amount of foam. They should be poured last from much higher -
approximately 10cm above the cup.
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Coffees need to be poured relatively quickly, with a decent amount of force to push the foam into the
cups or glasses.
A spoon can be used, either to push the foam into the cups or glasses or to keep the foam back in the
jug. A spoon is particularly useful when pouring flat whites as it will hold back the foam.
A spoon can also be useful when pouring macchiatos, to scoop foam and milk and place it on top of
the coffee shot. When this is done correctly, three layers will form in the macchiato.
When pouring lattes or flat whites, without pouring a cappuccino first, keep the jug a little higher and
pour faster to minimise the foam. It is possible to pour a small amount of foam into another jug prior
to pouring the lattes and flat whites, to minimise the amount of foam in the jug.
It is also possible to make less foam. To make less foam, submerge the wand under the surface of the
milk sooner than normal.
When making two cappuccinos, two lattes or two flat whites, only pour half of the first coffee, fill up
the second coffee then return to the first one to top it up. This will ensure even distribution of foam
between the two coffees.
If there are three coffees pour 1/3 of the first one, 2/3 of the second, fill the third then return to the
second and then first to top them up.
Milk coffee versus black coffee

Coffee orders will often require a combination of milk and black coffee.
Milk coffees must always be made first. If black coffees are made first and must sit until the milk
coffees are made, they will lose their crema and need to be made again. Milk coffees can wait for
black coffees as they have the milk holding the beverage together.
Neither coffee should wait for long periods of time before being served. They must be taken to
customers as quickly as possible to ensure they are fresh, hot and visually appealing.
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Section 6: Serve espresso coffee beverages
When you have finished this section, "Serve espresso coffee beverages ", you should have an
• Present coffee beverages attractively and without drips and spills
• Serve coffee beverages promptly at the required temperature and with appropriate
accompaniments.
Presenting coffee
Presentation style will, largely, be determined by the enterprise for which you work.
The important aspects of the presentation of any food or beverage products are:
• Neatness
• Cleanliness
• should be attractive - pleasing to the eye
• garnishes and accompaniments should match the type of product and the style of service.
The décor, housekeeping and atmosphere of the establishment will contribute to a customer’s decision
to purchase. The presentation of the product will also be a major contributor regarding return
business. First impressions are important.
Premises must be clean and tidy:
• tables and bench tops clean and hygienic

• kitchen areas clean and hygienic
• tools, machinery and utensils obviously clean and well maintained
• staff dressed appropriately and looking neat and clean
• menus and menu boards clearly written and well presented.
Customers should feel welcome, comfortable and be encouraged to purchase by the attitude of staff
(friendliness, efficiency) and by the service offered.
Customers are not only purchasing a product-in this case coffee - they are also purchasing a service.
They look for quality in both product and service. Presentation is part of the quality requirement
which must meet customer needs and expectations.
If a new customer finds an extensive, confusing menu, slow service, poor tasting drinks, poor or
sloppy presentation of the product, and high prices, they will not return. This could have very little to
do with the equipment or coffee beans used, and everything to do with effective marketing, and
presentation of the enterprise, the staff and the product.
The purchasing decision

Customers make purchasing decisions based on a number of factors, time, staff attitudes, clarity of
menus, range of product, flavour, comfort, image, and presentation. Price enters into the decision but
is not the truly determining factor. Customers are looking for a product/service (or bundle) which
meets their quality perceptions. Cater for those perceptions so that customers will return to purchase
again.
Employees must use the proper preparation methods, correct grind, and right kind of coffee.
Equipment should be maintained in the best working order and kept clean to prevent tainting of coffee
flavours.
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Product should be attractive, yet useable. Glassware and crockery, although of good quality and
designed to suit the enterprise, should be practical. It should hold the appropriate amount of product,
keep the coffee at the correct temperature for as long a period as possible and be easy for the
consumer to handle. It should also be sturdy enough to withstand constant processing through the
dishwasher.
While it is no longer absolutely necessary to use traditional styles of crockery and glassware, it is
necessary that presentation basics be adhered to.
Styles
Glassware and crockery should always be of good quality. Even takeaway (paper or styrene) cups can
be made to fit with your enterprise's theme and to present a quality image.
Crockery traditions:
• cappuccino cups are generally thick walled, medium sized and can be either straight sided
or have a wide mouth, although the use of mugs is often preferred by customers
• mugs are acceptable for other styles of coffee also-flat white, long black etc
• demitasse cups and glasses (half size or half cup) are used to serve espressos like
macchiato or short black (also used for Turkish or Greek coffee service)
• glassware is generally used for latte style coffees
• cocktail glasses, highball glasses, hurricane glasses etc can be used for chilled or iced
coffee drinks
• liqueur coffees are generally served in tall glasses with a handle on the side; large wine
glasses can also be used but they do not efficiently retain heat
If a glass, ceramic cup or saucer is chipped it should not be used-it should be disposed of
appropriately.
Coffee cups should be soaked or scrubbed before being put through the dishwasher. Coffee and milk
can be hard to remove if not loosened first. Soaking and/ or rubbing before the dishwasher cycle also
helps remove lipstick marks.
It is common for ceramic cups and saucers to become stained over time; therefore, it is recommended
that they are soaked in bleach on a weekly basis. In a large plastic tub mix the appropriate bleach to
water ratio, dilution rates will be available on the back of the bleach bottle or Safety Data Sheet
(SOS). Soak them overnight then put them through the dishwasher to remove any remaining bleach
and to ensure they are safe and hygienic for use.
General tips
When handling cups use the handle or the base of the cup; do not place hands/ fingers near the mouth
or lip of the cup.
If serving coffee with foods (cakes or snacks) or after a meal, the coffee service and presentation
should complement the food, presentation of coffee is just as important as good presentation of food.
Handled coffee cups or glasses should be placed on the saucer so that the handle is to the customer's
right. Stirring spoons also should be placed on the customer's right-hand side, with the head of the
spoon facing away from the customer.
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Both glass or crockery containers should always be supported by a properly fitting saucer or plate. if
using plates, napkins or doilies act to catch any drips and to prevent the glass or cup from sliding off
the saucer/ plate.
Regardless of the crockery used, coffee should always be served in clean, stain free and damage free
containers; stirring spoons and other utensils must be clean, unstained and free of damage, as should
containers used to hold condiments- sugars, lemon slices etc; condiments must be clean and
uncontaminated. Wrapped sugar pouches are commonly used, as these are hygienic and reduce waste.
However, good quality espresso should really be accompanied by sugar crystals or raw sugar.
Spillage and drips

Do not fill cups or glasses so full that liquid runs down the sides. Minor spills and drips can be wiped
with a single use, disposable paper towel. Do not use a tea towel or sponge that has been used for
other cleaning purposes - not only would that be unhygienic but would likely leave more coffee
granules and residue on the cup them it removes.
If coffee spills into a saucer when it is being served either at the counter or at the table, remove the
product from service and make a fresh coffee, using new cups and saucers. Chocolate, cinnamon or
nutmeg sprinkles should be light, attractive and applied before the cup is placed in the saucer. The
saucer should not contain sprinkle residue.
Temperature
Good coffee is served hot, in crockery or glassware that has been heated and is designed to retain the
heat until the coffee has been drunk. A cup of lukewarm coffee is unappetising and should not be
served.
If the coffee is being drunk at the conclusion of a meal, poorly flavoured and/or lukewarm coffee can
affect the customer's perception of the entire meal. Just as first impressions are important, so are last
impressions, they are what customers remember the most.
Accompaniments and garnishes

When serving coffee, coffee products and other hot beverages there are a number of accompaniments
and garnishes you could serve with them. If your enterprise provides accompaniments ensure they are
consistent - same for each beverage. Do not use accompaniments unless it is an enterprise process -
customers will expect it next time and you might not be the staff member serving them.
Accompaniments can include:
• Biscotti
• Chocolates
• Mints
• Sugars/sugar substitutes, including honey
• Flavourings
• liqueurs
• Cakes/biscuits/petit fours
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• Sandwiches
• Cheeses
• Pastries - sweet/savoury
• Honey and even or cold milk on the side Garnishes will include:
• Chocolate sprinkles
• Chocolate sticks
• Nutmeg
• Cinnamon sticks
• Lemon wedges for teas
• Flavourings and liqueurs
• Coffee art
• Spices
• Marshmallow
• Cream and ice cream
The coffee menu in a coffee shop or in a business that promotes coffee based beverages as a mainstay
of the business will be the main attraction. The menu has to offer sufficient variety of coffees and
flavourings. It must also offer suitable accompaniments to attract customers and entice them back.
The pricing and the quality of the coffee product and of the accompaniments will be the main reason
for return custom. Note that price is secondary to quality. If what is offered on the menu does not
meet the quality expectations of customers they will not return.
Coffee based beverages, like other food and beverage products are subject to market fluctuations and
to trends or fashions that affect consumption and service styles. Menus can be designed around these
changed expectations.
Customers will have their favourite beverage and will regularly return to purchase it, but the menu has
to be sufficiently flexible to accommodate changes in customer preferences and to ensure that their
other needs regarding suitable accompaniments will be met.
Minimise waste
Profitability in business is a major consideration for all organisations, especially in the hospitality
industry where overheads and labour costs are high. Operating an efficient business is necessary to
remain financially viable.
Employees must learn to minimise unnecessary waste. Waste contributes to operating cost and excess
waste lowers profitability. It also has negative environmental impacts.
Spilling coffee beans, milk and other product is unacceptable waste. Inappropriate storage of products
will also result in unnecessary waste.
Making mistakes - the wrong beverages, too many coffees, and not paying attention to orders generate
wastes.
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To avoid waste:
• Make sure products from suppliers are in good condition
• Use quality products
• Transfer perishable items to appropriate storage areas as soon as they are received
• Follow stock rotation procedures to ensure food safety and quality
• Order from local suppliers who can deliver fresh product when needed
• Order and prepare appropriate amounts of coffee
• Give customers the choice of serving sizes
• Move to paperless systems such as electronic order taking
• Avoid over packaged goods
• User paper cups and containers for takeaways rather than supplying plastic items
• Buy products with re-usable packaging
Staff must be properly trained and should be informed about what constitutes waste.
Section 7: Clean espresso equipment

When you have finished this section, "Clean espresso equipment", you should have an understanding
of how to:
• Clean expresso machine and equipment thoroughly and safely according to the organisational
procedures and manufacture instructions
• Maintain water filtration system according to organisational procedures
• Refer faults and maintenance issues requiring technical specialists to supervisor
• Use energy and water resources efficiently when preparing coffee beverages and cleaning to
reduce negative environmental impacts
Cleaning Machines and Equipment

The area around the espresso machine should be kept clean and dry throughout a service period.
Sweep up grounds and wipe away (with a disposable paper towel) any spills that occur.
Espresso machines, equipment and utensils should receive daily and weekly cleaning and
maintenance. This will extend their working life ad ensure that they’re in working order when needed.
The quality and flavour of coffee products will also be affected by poor cleaning and maintenance
procedures.
The chemicals used to clean coffee making equipment will depend on the type of espresso machines,
grinds ect. and will rely on the manufacture’s recommendations.
Use one-use, disposable paper towelling for cleaning the machinery and different section around the
coffee making area. This will prevent cross-contamination. Take care with the cleaning chemicals that
will be used so that, for example, chemicals do not taint the steaming wand and other equipment.
Page 28 of 33
Espresso grinder maintenance
Burr blades should be swept or brushed clean daily using the dry method.
Between shots it is advisable to brush out the excess espresso that gets stuck between the burrs and the
dosing chamber. Burrs must be replaced at least yearly so that they continue to produce coffee
granules with the maximum surface area. Dry brush the dosing chamber on the grinder regularly to
clean out leftover particles of coffee.
At the end of the period the beans from the hopper should be put into an airtight container, and then
stored in a dry, cool dark place – such as a cupboard away from sunlight.
Espresso machine cleaning

Some automatic machine will have pre-programmed, automatic cleaning and descaling cycles.
For machines without these features it is necessary to clean both the outside of the machine (wipe over
with a conventual, non-abrasive cleaner) and the interior of the machine (to remove coffee oil residue
and maintain hygiene standards).
Daily routine
During the day, whenever there is a break in service, empty the grounds from the filter basket, wipe
with a damp towel, and replace it in the group head. Run some water through it to rinse off any coffee
grounds and residues. Empty, wipe and replace. If coffee grounds are left in the filter for a long period
of time they can become baked on and difficult to remove.
At the end of the day carry out a back flush procedure and clean the diffusers using a blind filter (a
blind filter looks similar to an ordinary filter but no holes). Place the blind filter in the group handle.
Lock the group handle into the group head and run the hot water for approximately 10 seconds.
Remove the filter holder from the group head; the blind filter will now contain a small amount of hot
water and coffee grinds from the diffuser.
Repeat the process twice or until no more ground coffee appears in the blind filter. Clean the diffusers
with a nylon or brass bristled brush. Pay particular attention to the area around the seal.
Clean the filter baskets by separating them from the filter holders, and putting them into a container of
water to soak overnight. Dry brushing can also be used to carefully clean all remaining coffee ground
and residues from the underside of the group head. Pay particular attention to the area around the seal.
Pull out the drip tray and grills, wash and dry them before putting them back into the machines. Wipe
all the exterior surfaces and clean and sanitize the preparation and service surfaces. Coffee residue can
build up under the coffee machine – this area can be hard to reach. If necessary, attach a cloth to a
long handle (for example wooden spoon) to scrub underneath the machine.
Weekly Cleaning
Each week (or sometimes several times a week depending on how much coffee is made) it is essential
that all group handles and baskets be separated then soaked overnight in water mixed with a suitable
expresso machine cleaner.
Page 29 of 33
Fill a container with hot water to a level just below the filter holder black handles, and mix in the
cleaner. This will help clear the filter of accumulated residue, keeping the filter holes clear and
preventing the reduction in coffee quality and damage to the gasket.
Make sure the black handle does not come into contact with the chemical solution as this will damage
it.
Back flush each group head with a teaspoon of cleaner (specific coffee machine chemical) in the
group handle, repeating the back flush process six (6) times with clean water to remove any chemical
residue. This process cleans accumulated oils form the inside of the group head and the pressure
release valve. The person on the next shift needs to be made aware that chemical was used in the shift
prior. The next shift should put through a few test coffees to season the machine and ensure the
chemicals have fully dissipated.
Clean the inside of the bean hopper using the wet method. Remove all coffee, disassemble the bean
hopper and rinse with hot soapy water. Then let the hopper to air dry overnight before refilling.
Every three to six months

It will be necessary to occasionally descale the machine to remove traces of lime scale from pipes,
valves and the boiler. The greater the mineral content of the water the more often the machine should
be descaled. Water test strips can be used to find out how hard the water is.
Citric acid-based descalers which are designed for espresso machine, are safe and non-toxic; however,
the manufacturer’s recommendations should be considered.
Empty the water reservoir of the machine and fill with the descaling solution. Run the machine to fill
the boiler and pipes with the descaling solution. Leave the machine switched on for serval house.
Occasionally run some of the descaling solution through the steam wand and hot water wand, and use
the back flush procedure to run some of the descaling solution through the group head and pressure
release valve.
After a few hours empty the water reservoir and refill with clean water. Flush the clean water through
the boil, pipes, steam wand, hot water wand, group head and pressure release valve – use one or two
full reservoirs of clean water. When the boiler is full of clean water make at least one cup of coffee
and throw it away. Use pH test strips to check that all the descaling solution has been rinsed out.
The shower screen and diffuser might also need to be removed. Clean these using water and a nylon
brush.
Espresso machines are very robust, requiring only basic maintenance to keep them running smoothly.
The group baskets and diffusers should probably be changed once a year. Many of the small problems
that develop can be solved using basic tools and a little time.
Examples of espresso machine problems
The machine has been working well, but unexpectedly has lost boiler pressure and/or the groups are not
dispersing liquid
Check that the machine has not been turned off. Then check the main switches. Check the water
pressure, which should be between zero and nine. Zero pressure probably means that no water is
getting into the machine.
Page 30 of 33
If the machine has not been able to draw in water while being used, it will detect this fault and shut
down automatically to protect expensive boiler elements from being burnt out. To remedy this
problem, turn the water on either at the copper pip/ machine pip joint or at the mains. Turn the
machine off then on again and normal operation should resume. If water still cannot get to the
machine then assume a pipe blockage and consult a professional repair person.
Water appears to be leaking from under the machine onto the counter
The most common cause is clogged waste pipe, resulting in waste water backing up the pipe and
leaking over the waste collection bowl. Lift the drip tray off the machine (the lower solid portion as
well as the upper grills). You will see in the centre of the visible machine workings a bowl with a pipe
leading out of it. This is the waste pipe and collection bowl, both of which can become clogged up
with coffee grounds, Pour in hot water and cleaner solution.
If the pip form the machine to the drain point is kinked at all or has to go up or down, air locks can
occur in the pipe causing the water to back up and overflow from the waste collection tub. Straighten
the water pipe and ensure it goes down from the machine smoothly with no upward kinks.
The espresso delivery is too fast and lack crema

Use the single shot filter basket with the single spout handle. The deep straight-sided double filter
baskets are designed to hold two shots of coffee. If you put the double filter basket in the single spout
handle and dose one shot of coffee into it, the extraction will be poor.
The espresso delivery is to slow and the water dispensed from the group is slow
A clogged diffuser/ jet might cause this. This might be the result of inadequate back flushing routines.
Back flush the group with the espresso machine cleaner normally used, then back flush at least six
times to clean the solution out. If this does not help, request assistance from a repair person to change
the diffusers.
Environmental impacts
Using energy and water resources efficiently when preparing coffee beverages and cleaning will help
reduce negative environmental impacts. All businesses can contribute to conservation and ecological
sustainability.
It can be beneficial to train staff so they can support sustainable practices, and to have appropriate
sustainability policies and procedures in place.
To reduce the negative environmental effects;
• Use environmentally friendly, non-toxic chemicals/ detergents

• Use energy efficient equipment and maintain equipment
• Turn the coffee machine and heating racks off overnight
• Use energy efficient lights
• Use green energy
• Turn off lights when not in operation
Page 31 of 33
• Turn off all power points unless in use
• Use equipment with water saving abilities (glass washers)
• Only use the glass washer when it is full, to reduce water use
• Do not leave taps running
• Fix any leaking taps immediately
• Make sure there is space around the fridge for air to circulate
• Do not open the cold room door more than necessary
• Make sure the cold room doors seal tightly
• Defrost freezers regularly to stop ice building up
• Purchase from local suppliers to reduce ecological footprints
• Consider purchasing sustainable products or fair trade products
• Recycle whenever possible
• Manage waste so that all the waste is disposed of correctly, according to the
Environmental Protection Agency (EPA) and local government guidelines
Effective waste management and control of the energy use will also have positive effects on the
enterprise’s gas, water and power cots. This will, in turn, positively impact of profit.
Fair Trade
Some controversy is associated with coffee cultivation and its impact on the environment. Queries
arise around water use, deforestation, sustainable practices, soil water degradation and exploitation of
farmers in Third World countries. Consequently, organic and fair trade coffee is an expanding market.
Fair Trade is an organized social movement and market-based approach that aims to help producers in
developing countries to make better trading conditions and promote sustainability. The movement
advocates the payment of a higher price to exporters who support improving social and environmental
standards. It focuses in particular on exports from developing countries to developed countries, most
notably handicrafts, coffee, cocoa, sugar, tea, bananas, honey, cotton, wine, fresh fruit, chocolate,
flowers and gold.
Fair Trade coffee is purchased directly from the growers for a higher price than standard coffee. The
purpose of supporting fair trade produce is to promote healthier working conditions and greater
economic incentive for producers. Coffee farmers producing fair trade certified coffee are part of a co-
op with other local growers. The co-ops determine how the premiums from fair trade coffee will be
spent. Growers are guaranteed a minimum price for the coffee, and if the market price exceed the
minimum, they receive a per pound premium. Fair trade coffee has become increasingly popular over
the last 10 years, and is now offered at most places coffee is sold.
Customers will often ask specifically if the product in an establishment is fair trade certified, as this
will influence their purchasing decisions. Smart retailers advertise that theirs is a fair trade product.
If an enterprise can reduce negative environmental effects they benefit the environment and enhance
their image in the local community. People are more environmentally conscious these days and will
often choose to support products and organizations that are making an obvious effort to reduce
negative environmental impacts.
Purchasing organic goods and goods that, for instance, do not contribute to the habitat destruction for
the world’s animals is also something that hospitality organizations can advertise
Page 32 of 33
Reference Materials
• https://youtu.be/D_zIPz5gJCk
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Barista Basics Course Notes CTW

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Barista Basics

'There is no such thing as strong coffee - only weak people,' Anonymous

• Section 1: Organise coffee workstation

Section 1: Organise a coffee workstation

Coffee Grinder Parts

• Course - larger particles of coffee

Assess and adjust the grind Check

Cleaning the grinder

Section 3: Advise customers and take espresso coffee orders

Coffee beans - cherries

Making the coffee

Coffee beverages and accompaniments

• listen to the customer

Customers might want to know:

Developing coffee knowledge

Section 4: Extract and monitor quality of espresso

Standard glassware and crockery used for serving coffees

Name Image Used for

Small ceramic cup • short black ristretto

Caffe latte glass • Caffee latte

Short macchiato glass • Macchiato

Select filter basket

Dosers and Dosing

Dose and tamp coffee

Leveling the grounds

Identify adjustments to dosage or technique

Flushing the group head

Section 5: Undertake milk texturing process

Milk that does not froth

• The jugs are not cold enough

Cleaning the steam wand

Combining foam and milk

Milk coffee versus black coffee

• tables and bench tops clean and hygienic

The purchasing decision

Spillage and drips

Accompaniments and garnishes

Section 7: Clean espresso equipment

Cleaning Machines and Equipment

Espresso machine cleaning

Every three to six months

Examples of espresso machine problems

The espresso delivery is too fast and lack crema

To reduce the negative environmental effects;

• Use environmentally friendly, non-toxic chemicals/ detergents

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