Coffee Professional Manual

COFFEE 1 USER MANUAL
L OBSTER I NK C OFFEE 1
Level 1
The Basics
1.1 Understanding Coffee
‘Everybody should believe in something, some just

believe they'll have another coffee.’ – Anonymous
‘Actually, this seems to be the basic need of the

human heart in nearly every great crisis – a good hot
cup of coffee.’ – Alexander King
What is Coffee?
Coffee is a brewed beverage prepared from the roasted seeds of the coffee
plant, which are known as coffee beans.
Coffee is a multicultural, culinary, ever-changing product that is part of at least

seven different significant processes. Coffee is from the seeds of a small red
fruit that grows on plants that are between the size of a shrub and a tree. These
coffee cherr y plants are
cultivated in over 70 countries,
mainly those in Latin America,
Southeast Asia, South Asia and
Africa.
© lobster ink 2012 - www.lobster ink.com
2
What does it take to get from the crop to the cup?
It all begins with the growers of the coffee plant itself, and then of course the pickers who gather these berries for the buyer, who then purchases them and removes the
soft fruit from the seeds. Then there is the drier of these seeds, which are now called the beans. An exporter will buy the beans and possibly blend them himself or send
them for blending, bagging and shipping. The coffee beans then get exported to the consuming country, where it is possibly refined further and sold to a roaster. These beans
are then roasted, perhaps with other crops from other regions, packaged and then sold. The consumer then buys the coffee, grinds it and finally produces the much desired
beverage!
1. Gather the berries 2. 2. Dry the seeds 3. Roast
4. Package and sell 5. Grind 6. Enjoy
3
Why do people drink coffee?
The aroma. The aroma of freshly brewed coffee immediately has a comforting
effect on people.
The taste. Coffee can be made exactly to how it is uniquely enjoyed, by altering
the roast, the type of coffee, the brewing method and the accompaniments.
Coffee is timeless. Coffee is enjoyed, shared and celebrated by all ages! Equally
timeless in the fact that it can be enjoyed at any time of the day.
The sensation of relief. Coffee tends to relieve pressured people, and the
drinking of this beverage often lowers stress levels and provides comfort in the
warmth.
Stimulants. Coffee can provide that midday pick-me-up, with studies confirming
that coffee stimulates the mind, improving focus, brain processing and analytical
skills.
Health reasons. Coffee is sometimes used to relieve body pain and is a source
of antioxidants.
Window of travel. You can get coffee from numerous regions, varietals and
qualities, each type allowing you to see into the bean’s place of origin.
Activity
The next time you enjoy a cup
of coffee, think about all seven
of these factors and write
down your description and
feelings for each one.
4
The Tradition of Coffee
Coffee's character is drenched

with social tradition. Ethiopia is
the birthplace of coffee and its
coffee tradition is sacred,
ceremonial, and honoured. Native Ethiopians sit around a carpet and share
freshly roasted and brewed cups of coffee with their Guests. This ritual is the
original version of a coffeehouse experience.
Each country and culture has its own unique coffee tradition.
Colombia: Tinto – black coffee served in small cups with sugar.
Italy: Caffè – strong espressos.
North America: Coffee on the go – takeaway coffees individualised to the

temperature of the milk or cream.
Turkey: Kahve – speciality coffee served with a small glass of water and a piece
of Turkish delight, sweet treat or fruit juice. Turkish coffee is never served with
milk or cream.
Brazil: Cafezinho – an espresso served with a slice of lemon.
An estimated
one billion cups of
coffee are consumed
around the world
every day!
5
Responsible Coffee Fundamentals of Coffee Preparation
Due to the fact that more than 25 million people in the tropics depend on Proportion – using the right ratio of coffee to water.
coffee as a source of income; a crop that is the economic backbone of many
countries; there needs to be organisations in place that protect the people and The Grind – this is the crushed particles of the coffee bean. This translates to –
the environment in which coffee production thrives. the shorter the brewing process needs to be, the finer the grind needs to be.
Fairtrade coffee ensures a better deal for the Third World Extraction – using fresh, cold water, heated to just below boiling point, for
producers. Fairtrade ensures fair payment, improving the lives of the extracting the coffee's full range of flavours.
farmers bringing about community development and empowerment
for the coffee producers. Freshness – a factor all along the bean-to-cup chain – the green (raw) coffee
needs to be fresh before you roast, the roasted coffee needs to be fresh before
UTZ Certified coffee, is dedicated to sustainable agricultural and you grind, the ground coffee needs to be fresh before you brew it. Coffee is
economic development. Ensuring farmers implement good practices fresh produce that needs to be stored correctly.
that lead to better businesses.
Afrisco Certified Organic coffee, supports farming practices which

are good for the people of today and the earth tomorrow. Certified
organic coffee is grown naturally and without the use of pesticides. Bean-to-Cup Chain
The Rainforest Alliance guarantees that coffee farms maintain
wildlife habitat and other environmental benefits, while protecting
the livelihoods of the coffee farmers themselves.
Smithsonian Migratory Bird Centre ensures that coffee plantations

remain a healthy haven for birds and other wildlife that find
sanctuary in these forest-like environments.
4C Association bring together stakeholders in the coffee sector to

address sustainability issues. Coffee farmers, traders, roasters and
retailers; as well as civil society organisations work together to
improve the economic, social and environmental conditions of those
who make their living from coffee.
6
1.2 Roasting
Roasting coffee transforms the chemical and physical properties of green coffee
beans into the fragrant, roasted coffee products that we all recognise. The
roaster’s art lies in knowing the exact moment to remove the heat, and this is
the key to the transformation of a green seed into a rich, complex beverage.
Procedure
The beans are stored green; a

state in which they can be kept
without loss of quality or taste,
although for best results, use
within a year of harvest!
‘All coffee beans have an optimal roast: a point within the roasting process where
the key coffee elements of aroma, body, acidity and flavour meet perfectly, resulting
in a most desirable and flavourable optimal roast.’ – Bean There Fair Trade Coffee
7
1. The green beans are slowly dried to a yellow colour. A slight smell of
toast is released.
2. The bean doubles in size and a popping noise can be heard. This is
called the first crack.
3. The temperature then rises and the bean turns a light to medium
brown.
4. Here the beans experience a second crack and take on an oily sheen.
Now is the time that the espresso potential is maximised, elevating sweetness
and aroma and minimising acidity and bitterness.
The sugars in the bean then begin to caramelise making the bean a dark brown.
Most coffee roasters will roast the bean between the end of the first crack and
the beginning period of the second crack!
What does roasting mean in the cup?
The deeper the roast (the darker the bean) = less

acidity and less caffeine will be found in the coffee
beverage.
The lighter the roast (the lighter the bean) = more The Coffee Roaster
acidity and more caffeine will be found in the
coffee beverage.
8
1.3 Grinding Different Types of Grinders
Introduction and Understanding
It is important to note that the grind needs to be checked and reset several
Grinding is defined as the process in which roasted coffee beans are ground times a day. This is because there are several aspects that change the
into smaller particles, in order to release their flavour when brewing. The consistency of the grind; which are weather, humidity, temperature, the type of
grinding of coffee beans increases the surface area of each bean which facilitates coffee, the coffee freshness, the fullness of the hopper, and the sharpness of the
the brewing process and allows the full potential of flavours to be unleashed. blades or burrs.
The fineness of the grind largely influences the effects of brewing and is best
when matched to the brewing method. Burr grinding – a mechanism called a burr mill which
has two revolving abrasive elements which slice the
bean. One element is stationary and one is rotating,
uniformly slicing the bean. This is definitely an all-
purpose grinder.
Chopping – the process of grinding coffee beans by

using blades that rotate at a high speed. This kind of
blade grinder can sometimes produce variable-sized
LONG AMOUNTS OF BREWING TIME = COARSE GRIND particles and can potentially burn the beans, which is
not ideal.
Too coarse grind = weak coffee
Pounding – when extremely fine, almost powdered
grounds are required, as with Arabic and Turkish coffees.
This technique involves pounding the beans with a
mortar and pestle, pulverising them to a fine ground.
Roller grinding – when the beans are rolled between

two corrugated or grooved rollers. This type of grinder
SHORT AMOUNTS OF BREWING TIME = FINE GRIND produces a more even grind size and is hence a popular
way to grind coffee, especially in commercial and
industrial coffee production.
Too fine grind = bitter, over-extracted coffee
9
The coarser the grind, the easier it is for the water to flow through the coffee
at a fast pace and hence a lowered extraction from the coffee occurs. Equally,
with a fine grind the water is slow moving through the coffee and, therefore, the
extraction of flavour is much higher.
Over-extracted coffee will be bitter with a burnt aftertaste and under-extracted

coffee will have a sour and sharp taste.
Remember this helpful equation when it comes to setting your grinder to the
desired outcome for your perfect espresso:
Activity
*
Make both these examples, a grind
that is too coarse, and a grind
that is too fine – analyse the flows
" " and taste the coffees so that
" " * Please note that the above rules are for espresso specifically. you know what to look out for.
10
1.4 Brewing Strength is a factor
– not of darkness of
the roast, but rather
Brewing – the process of turning ground coffee into a pleasing beverage by
of the brewing ratio
simply adding hot water in the right proportion to your ground coffee. of coffee to water.
Different Brewing Methods
Filtration – also known as the drip-brew coffee or filtered coffee method. This
Boiling – adding hot water to ground coffee, or water and finely ground coffee
is when hot water drops onto coffee grounds held in a coffee filter, surrounded
that is brought to the boil. This is drunk by either allowing the grounds to sink
by a filter holder or a brew basket.
to the bottom or filtered in some way. However, in terms of instant coffee,
dissolving the granules is the only way in which this type of coffee is brewed.
Pressure – the term used to explain how something like an espresso is made.
This is when hot water is pushed under pressure through a packed pod or
Steeping – the process of using something like a French press, whereby a
puck of finely ground coffee, making a concentrated form of coffee.
plunger with a small metal or nylon mesh filter is pushed down to hold the
grounds at the bottom and allowing
ground-free coffee to be poured.
This method requires coarse coffee
grounds.
11
1.5 Equipment and Tools
The Coffee Grinder
Burr-Blade System – Procedure

We need to set the grinder blades a certain way to ensure that we get the
most extraction and flavour from the chosen coffee bean.
1. Remove hopper lid and fill 2. Adjust the grind with the
adjustment knob
The Chamber
The Dosing
Lever Release the hopper seal or bean gate by lightly pulling outwards until it catches
and stops. Secure the hopper to the grinder by fastening or tightening the
hopper lock.
The Portafilter
The machine itself is made up of a chamber, which is the holding compartment

for the ground coffee. This has a dosing lever which is used to dispense the
desired amount of ground coffee into the portafilter. 3.Turn the grinder on 4. Dose into the portafilter
using the lever
Every morning before you begin serving coffee, you need to set your grinder to
the desired texture – smaller or bigger grinds. Please note that if you are using a manual blade grinder, remember to
use short bursts of a few seconds each so that the coffee does not
It is definitely best to grind your coffee beans only a few moments before overheat. If you are using the burr grinder, place the coffee beans in and
brewing and always to match the grind to the desired brewing method. allow for the burr grinder to accurately grind.
12
5. Continue to dose until there 6. Clean your station
is a small mound
When the portafilter is full, switch off the grinder but continue to pull the
dosing lever until there is a small mound of coffee in the portafilter.
Be careful about other objects falling into the grinder. If anything else
besides coffee beans is ground, it will damage the burrs.
Cleaning and care
Always be sure to keep all the grinders clean throughout the day. Use the
brushes to clear away loose grounds and beans and keep the grinder wiped
clean and looking good. Before using the grinder to grind a different variety of
coffee, always be sure to remove all grinds from the previous coffee from the
grinder. The grinders should be thoroughly cleaned with a grinder cleaning
product at least once a month. Let’s have a look at how we do this:
Please note never to submerge the grinder in water.
An Automatic Coffee Grinder

13
Cup Heating Tray
On/Off Steam Pressure Gauge

Hot Water On/Off Knob Switch
Hot Water Spout

Portafilter
Group Head
Drip Tray Steam Wand
The Espresso Machine
14
The Tools of the Espresso Machine Cleaning and Care for the Espresso Machine – Backflushing
The portafilter – holds the basket The purpose of cleaning your espresso equipment is to achieve better control
which in turn holds the ground of the brewing process and to obtain the best taste in coffee. Backflushing is the
coffee that pulls the shot of process used to clean out the shower screen, group head, and the three-way
espresso. It is important to keep valve of the espresso machine. It is important to keep your espresso machine
the portafilter warm and clean at clean at all times.
all times and the spouts must be
kept free from coffee grounds. 1. Remove the portafilter basket and
replace with the blind filter.
The portafilter’s handle assists in
placing and tightening this tool
2. Put the required amount of
into the espresso machine.
espresso machine detergent into
the blind filter and secure the
portafilter to the group head.
The portafilter basket – fits into the

3. With the portafilter attached,
portafilter to hold coffee grounds and pull
backflush your machine by running
a shot of espresso.
the group head five times in ten-
second start/stop intervals.
The blind filter – a stainless steel basket or
plastic ‘plug’ that is placed inside the
portafilter after the basket is removed and 4. Remove the portafilter, discard the
this is used at the end of every day for leftover bits, and run the group to rinse the group head.
cleaning purposes. The blind filter holds a
specific detergent and is used to backflush 5. Use the appropriate coffee tool provided to get rid of any residual oils
and clean the espresso machine. or loose grinds in and around the group head. Do this by running the
water and using the brush to clean around the group head.
6. Reattach the portafilter and backflush five more times in ten-second

start/stop intervals, this time without detergent.
15
7. Once again, remove the portafilter and run the group to rinse clean. Essential Equipment
8. Remove the blind filter and replace with a normal filter insert, run and Knock box or bash bin – a device used to
then discard a few shots of espresso to prime your machine. remove and hold the espresso grounds or
espresso puck, after a shot of espresso has
Please note that the been pulled.
pulling of the shots would only
be done when you are cleaning
your machine at the start of Tamper – used to tamp, compress or push
the day and before service coffee grinds into a portafilter. The tamper is
begins, not at the end of the used to flatten the ground coffee increasing
day-cleaning process. density and ensuring that the ground coffee
is made into a well-compacted puck in the
9. Using the appropriate caffeine wrench, unscrew the tip of the steam preparation of an espresso.
wand.
10. Turn on the steam to allow the water and steam to run through and
rinse.
Rubber tamp mat – a small rubber mat
that is used to rest and support the
11. Use the provided steam wand cleaner to clean inside the steam wand. portafilter when tamping, as well as
protect your counter and provide a quiet,
12. Turn on the steam wand again to rinse out all milk residues. non-slip, tamping surface.
13. Use the appropriate coffee tools to clean the portafilter baskets and
portafilter handles. A good idea would be to soak your baskets and
Grinds’ brush – often a natural bristle brush
portafilter handles in an appropriate cleaning solution.
with a wooden or plastic handle. This brush is
used to clean the grinder, the counter and
14. Using a clean, damp cloth, wipe the sides, top, drip tray, the bottom drip the loose grounds around or under the
trays and panels of the espresso machine. equipment.
16
Service Equipment
Cups and mugs
Handle with care – crockery is delicate and costs a lot of money to

replace.
Never stack your cups or mugs.

Pitcher – a container with a spout used for
storing and pouring liquids. This specific Always be aware of the noise that your cups, saucers and mugs make;
pitcher is the milk frothing pitcher which is be sure to keep the noise to a minimum and hence not disturb our
used to hold and froth the milk for our Guests.
various types of coffee recipes.
Never put crockery on the ground, even if the storeroom is
overloaded, these items are always to be above the ground, preventing
accidents and ensuring hygiene.
Cloths – there are three cloths that you will Always carry small items on a tray, this will include most of the
need at your station setup: The portafilter crockery used in the service of coffee, because these items have delicate
basket cloth which is used to wipe and dry parts and if dropped will most definitely break.
the portafilter basket. The steam wand cloth
which is used to wipe the steam wand
before and after frothing the milk. The
machine cloth, which is used to wipe the
espresso machine.
17
1.6 Station Setup
It is essential to have a cohesive and flowing station setup. This takes your
service delivery from average to excellent and can make all the difference in
delivering a perfect cup of coffee.
Keep your coffee and your milk separate; allocate a dry side and a wet
side on either sides of your espresso machine. The dry side is where all
the dry preparation occurs and the wet side will be where all liquid
products will be made.
Keep your cups on top of the espresso machine; this keeps them warm
and allows you to grab them easily when pulling a shot of espresso. It is
also important to have saucers and spoons close to the wet side of the
machine for faster and more efficient service.
Keep your cloths separate; keep one cloth to wipe out the portafilter,
another cloth to wipe the steam wand, and the third cloth to wipe the
counters. Do not mix the cloths. This is important for hygiene.
Depending on the design of your station, it is ideal to have the fridge

nearby for easy access to the milk, as well as having a sink nearby. Station Layout
Always make sure the station, equipment, and tools are clean and
organised!
18
Storing Coffee Storage best practices
It is highly recommended to rather store coffee in a cool, dark, dry place, ideally
a cupboard without food in it, and in an airtight container.
Coffee storage rules Cool temperature.

Ideally, coffee should only be ground when it is about to be used. Freshly ground
coffee has the best flavour and aroma.
The enemies of coffee
Light and sunlight – if beans are exposed to too much sunlight,

they will be gently heated, perhaps for prolonged periods of Dark place.
time and this will impact the delicate flavours of the coffee
beans as well as increase the rate at which the coffee goes stale.
Moisture – keeping your beans dry will help keep them fresh,
inhibit the growth of moulds or bacteria and the 'sweating'
process that would occur if they were also exposed to heat or
sunlight. Keeping the beans in the refrigerator or freezer also
exposes your beans to moisture.
Dry place.
Oxygen and air – the fresh air will naturally react with the
complex chemical composition of the coffee beans, especially
the roasted ones. This produces a gradual impairment of the
flavour, leaving the beans bland, tasteless, and odourless. Keep
the beans in an airtight container.
Airtight container.
Heat – heat is a natural destroyer of the flavours of coffee
beans. During the preparation, you use a controlled amount of
heat for a specific duration; but exposure to inappropriate heat
prior to use will remove some of the flavours.
19
1.7 Cleaning and Maintenance
Cleaning Equipment
The stainless steel or rubber blind filter – inserted into the portafilter to push
the water and detergent back into the espresso machine to clean the internal
elements.
The pallo coffee tool – this is the brush used to

clean the group heads, portafilters, and baskets.
The scoop is used to measure the required
detergent.
Espresso machine cleaning detergent – scooped into the portafilter on top of

the blind filter to clean the inside of the espresso machine. Dilute with hot
water to clean the portafilters.
Water Filter or Softener
A single espresso is 98% water and only 2% coffee –

clean, fresh, cold water is essential when making a
fine espresso. The water that comes from most taps,
has a high mineral content which can build up
limescale inside of your espresso machine, we need
to soften this water and this is
done by using a water filter or water softener.
This water filter or softener will decrease the mineral

content, specifically the calcium content of your water and
minimise the amount of limescale buildup.
20
Schedules
After every shot the group head needs to have approximately 5 ml of water
run through it, as well as ensuring that the steam wand is wiped with a damp
cloth. Make sure the steam-tip is wiped properly. Purge some steam afterwards
to ensure no milk was sucked up the pipe and into the boiler.
Each hour your task is to backflush. Although this specific hourly backflush is
done without detergent, this water backflushing needs to be continued until the
residue in the blind basket appears clear and free of solids.
Nightly cleaning, so either at the close of business or when all the Guests are
done ordering coffee for the evening, the full cleaning needs to take place.
Firstly the group head needs to be backflushed with detergent. Then the
shower screens and gasket need to be scrubbed with a brush as well as soaking
the portafilter in hot water and detergent for fifteen minutes.
Secondly, we need to make sure the steam wand is completely clean. If there is
residue on the steam wand that does not come off with just a damp cloth, soak
the steam wand in hot water for fifteen minutes; this should soften the residue
sufficiently.
21
Cleanliness and Hygiene General working
cleanliness and hygiene
Personal hygiene
Wash your hands at regular intervals, ensuring that you use an

antibacterial hand soap, sanitiser and paper towel. This needs to be
placed next to the sink and within easy access.
Keep your fingernails short and clean. Clean as you go. Each and every time you make a beverage, clean up as
you work, sweeping the grounds off the counter, purging and cleaning
Limit the amount of jewellery that you wear as this is neater and more
your steam wand, wiping the drip tray, sending dirty cups, saucers and
hygienic. Avoid wearing nail polish, as this can look untidy very quickly.
utensils to be cleaned as well as rinsing out pitchers and any other
equipment used. Never leave a dirty workstation till the end of your
Keep your hair tied back, neat and tidy and out of your face, this
shift.
includes facial hair.
Purge and clean your steam wand after every step of texturising milk.
Ensure your entire uniform is spotlessly clean. A clean, ironed apron
Never allow your steam wand to become caked with the remains of
and clothing show that you care for your establishment and your job.
calcified and burnt milk and foam. This is unacceptable as a dirty steam
Wear an antiperspirant every day and be careful not to overuse wand not only changes the flavour of the next pitcher of milk that you
perfume or colognes as this can be overpowering. will texturise, but also harbours harmful bacteria.
Use three different cloths, preferably colour-coded for each piece of

equipment: one cloth dedicated to cleaning the steam wands, one for
the countertop and machine, as well as a portafilter basket and
equipment cloth. These cloths should only be used for their dedicated
purpose as to not cross-contaminate. Replace these cloths frequently.
Soaking batches of your crockery is a good practice to instil, as

espressos can often stain crockery, making it look old, grimy and dirty
for your Guests.
22
Safety
Take precaution when dealing with the equipment and beverages as the heat of the
machine and water can easily burn you. The steam wand and other parts of the machine
get extremely hot, as well as producing extremely hot water and steam, which can
dramatically damage your skin.
You need to know exactly how your equipment works.
Keep track of the maintenance schedules and keep up to date with them.
Be sure to always observe safety procedures when working with electricity.
You need to work carefully at all times, and be aware of the way you work –
being careless and not concentrating when steaming, boiling, pouring or carrying,
can end in you getting hurt.
Generally, every staff member has duties to ensure safety in their working environment:
You need to take reasonable care of the health and safety of yourself, your
colleagues and your Guests, which may be affected by your acts or by leaving
specific tasks out.
You need to carry out any lawful order given to you by health and safety
representatives or your employer, with their interests being health and safety.
You need to report any situation which is unsafe or unhealthy, or perhaps

concerns you, to the correct people. This way the problem can be rectified as
soon as possible.
23
Level 2
Product Knowledge
2.1 Coffee
A Quick Overview of Available Coffees and Flavours
Ethiopian Sidamo – a type of arabica, organic coffee that is

smooth; it has a deep, spice, wine and chocolate-like taste,
and a fleeting floral aroma. The most distinctive flavour Ethiopian
notes found in all Sidamo coffees however, is the lemon and Sidamo
citrus flavours, along with a bright crisp acidity.
Kenyan Nyeri – this coffee bean unveils a vivid blackberry

aroma with rich body and polite acidity, as well as exposing
a deep fruity-caramel flavour. Rwandan
Kivu Kenyan
Nyeri
Rwandan Kivu – the coffee produced here uncovers a light
orange-blossom aroma with soft acidity and delightful body
as well as displaying sweet mandarin and caramel flavours.
Tanzanian Mbeya – this coffee reveals a wildly sweet aroma Burundian

with exotic acidity and refreshing body as well as Musema
Tanzanian
highlighting hazelnut-chocolate flavours.
Mbeya
Burundian Musema – exhibiting a sweet honey aroma with
delicate acidity and creamy body, this Burundian Musema
coffee reveals rich berry and chocolate flavours.
25
Types of Coffee
Instant coffee – a powder made from a freshly brewed

coffee that is heat-dried.
Freeze-dried coffee – a term used to describe brewed

coffee that has been frozen into a slush before the water
is evaporated.
Decaffeinated coffee – a coffee produced whereby the caffeine is removed

from the beans before roasting via the use of CO2 or a chemical solvent, which
completely disappears when the beans are roasted, or the Swiss Water®
Process which steams the beans and then scrapes off the caffeine-laden outer
layers.
Coffee plants can

bear flowers, green
fruit, and ripe cherries,
all at the same time.
26
Decaffeinated Coffee
The Swiss Water® Process
What is caffeine?
Caffeine is a crystalline compound that is found in tea and coffee
1. The green beans are soaked in very hot water.
plants and is a stimulant of the central nervous system.
2. The water is then filtered or percolated through activated or charged
The processes of coffee decaffeination charcoal which removes the caffeine.
3. The green beans are returned to the hot water and the beans reabsorb
The solvent or traditional process.
the flavour substances from the water, but without the caffeine.
The Swiss Water® Process.
Carbon dioxide (CO2) process. The carbon dioxide process
All decaffeinating processes are done when the coffee beans are 1. The green beans are steamed to open their pores.
in their green state and never while they are cherries, nor is it
2. The green beans are then covered in compressed CO2.
ever done after roasting.
3. The compressed CO2 and the green beans are then filtered or percolated
through activated charcoal which removes the CO2 bonded with the
caffeine.
The solvent or traditional process
The flavour substances never leave the green bean; only the caffeine leaves the
bean. No reabsorbing needs to take place.
1. The green beans are steamed to open their pores.
2. The green beans are soaked in an organic solvent which

bonds with the caffeine.
3. The green beans are steamed again to remove the solvent

residues and hence the caffeine in the bean.
27
How much caffeine is in my cup of coffee?
LIGHT ROASTED COFFEE = MAXIMUM CAFFEINE LONG EXTRACTION TIME = MAXIMUM CAFFEINE
DARK ROASTED COFFEE = LESS CAFFEINE SHORT EXTRACTION TIME = LESS CAFFEINE
28
2.2 The Espresso
Espresso – a type of coffee brewed by forcing hot water through finely ground coffee
beans, producing a sweet, thick, rich and smooth shot of espresso. With a richly dark
chocolate-brown colour, with a crema – the thin, creamy, golden layer of foam that makes
up 10–30% of the beverage.
Measurements
25
seconds
Single espresso of 30 ml
= 7–9 g ground coffee
50
seconds
Double espresso of 60 ml
= 14–18 g ground coffee

29
Grind
The process in which roasted coffee beans are ground into smaller particles, in
order to release their flavour when brewing. Extraction is controlled by
adjusting the grind setting.
The Espresso
Extraction
Too rapid, the grind
A good extraction is characterised by a three to five-second delay before any needs to be finer.
coffee will pour. Heavy droplets will appear and develop into a thick, straight,
and even pour. The colour will be dark and chocolaty. The pour should be cut
off before the colour lightens and the pour begins to curl in.
Factors controlling extraction
The grind.
The dose.
Too slow, the grind
The tamp. needs to be coarsened.
30
Dose
The volume of grounds required in the basket of the portafilter to produce the
espresso.
1. Clean and dry the portafilter basket with a dry cloth before starting.
2. Turn on the grinder.
3. Place the portafilter handle with basket underneath the dosing chamber. Tamp
Place the handle on the portafilter rest of the grinder and begin to dose The ground coffee needs to be made into a puck or packed coffee, we do this
coffee into the basket by pulling the dosing lever toward you. by tamping. ‘Tamping’ is to apply firm and even pressure on the dose, using the
4. Fill the portafilter basket with ground coffee; there should be a mound or metal implement called the tamper.
small hill of coffee in the basket.
5. Use a stir stick, the handle of a spoon or your clean finger to evenly spread 1. With the portafilter steadily resting on the tamp mat, lightly use the
the coffee in the basket. tamper to push the coffee grounds into the basket. Do this evenly and
steadily.
6. Be sure that when evening out the ground coffee not to be wasteful.
Work cleverly and cleanly. 2. Use the tamper again, this time pressing harder and with more force, to
compress the coffee.
3. Gently polish your ground coffee puck twice.
4. Wipe any excess grounds from the wings and rim of the portafilter.
Wine has a few hundred

flavour and aroma
compounds, coffee has
more than 800 flavour
and aroma compounds
Mound of ground coffee Levelled ground coffee creating the complexity
and richness.
31
Pulling a Shot of Espresso
1. Run hot water through the group head on the espresso machine to get rid of
loose coffee grounds and stabilise the water temperature.
2. Turn off the group head.
3. Insert the portafilter and immediately start the group head. Do not let the
portafilter sit in the group head as this will burn the coffee grounds. Insert and
immediately start.
4. Place the coffee cups under the portafilter.
5. Turn off the group head after 25 seconds.
6. There should be 30 ml of espresso in the coffee cup, 60 ml for a double shot

and the espresso should have a golden brown crema head on top of it.
32
Espresso Rules
Only grind enough coffee for the espresso shot you are making.
Make sure the portafilter spouts are clean and free of grinds.
Always wipe out the portafilter basket with a dry cloth after
knocking out the previous espresso puck and before dosing a
new shot. Problem One Problem Two
Always use the tamp mat when tamping.

Troubleshooting
Make sure the tamper is always dry, clean and free of grinds.
! Problem one
Be careful to tamp consistently and evenly. Grind is too fine
Always run the group head (water) before inserting the The espresso shot is Too much coffee was dosed
portafilter.
running too slowly
When the portafilter is inserted, start running the shot Tamped too hard
immediately. If the water does not begin right away, the coffee
will burn.
When serving an espresso to a Guest, always serve it with a glass ! Problem two
of water.
Grind is too coarse
A single espresso is served in an espresso cup and a double
espresso is served in a cappuccino cup. The espresso shot is Too little coffee was dosed
running too quickly
Tamped too softly
33
2.3 Filter Coffee
Automatic Drip Coffee Machine
1. Use freshly ground coffee at a medium grind.
2. Use a filter that properly fits your machine and pour cold water through your filter
Cone Filters to remove any additives or remains that might taint your coffee.
3. Add roughly 8.5 g of ground coffee per one cup of water used. Whatever volumes
of water you use, use a consistent ratio.
4. Add cold, clean, fresh water into the reservoir.
5. Allow for the machine to begin its process.
6. Once your coffee has brewed, don't leave it sitting on the hot plate for too long as it
will burn the coffee. Get a Thermos in which to pour your fresh coffee and enjoy
over time. It is very important to keep your drip machine very clean as this aids in
creating your perfect cup of filter coffee.
Automatic Drip Coffee Machine
Filter Coffee
34
2.4 Plunger Coffee
Coffee Bodum, Press Pot, French Press, Cafetière or Plunger
1. Use a coarse grind (coarser than what is used in the drip coffee machine) when
brewing with a plunger.
2. Add roughly 8.5 g of ground coffee per cup of water used. Add hot water (just
below boiling point) steadily, saturating all the grounds.
3. Quickly stir the slurry, aiding in complete extraction.
4. Add the plunger with the filter assembly, and start counting. For a small pot, a two or
three-minute steep time would suit. For a larger model, stick with the four or five-
minute steep.
5. After the steep time is done, plunge down the filter. Grasp the handle firmly, and
start pressing down in an even, controlled manner, always keeping the plunger rod
absolutely straight. If it goes crooked, grounds will escape into the upper portion.
6. When pouring with a press pot, hold on to the lid so that it does not slide around
or accidentally fall out.
35
2.5 Stove-Top Express Espresso Maker
Mocha Pot, Moka Pot, Bialetti or the Stove-Top Espresso Maker
1. Remove the top part of the espresso maker.
2. Remove the filter funnel insert.
3. Fill the lower part of the stove-top espresso

maker with cold, fresh water. Do not fill past the
safety valve.
4. Fill the filter funnel with medium or filter ground

coffee – don’t tamp or compress – and level it
to the top of the basket, ensuring you have an
even layer of coffee in the basket.
5. Put the filter funnel back into the lower part of

the espresso maker.
6. Firmly screw the top part back onto the lower

part.
7. Place the espresso maker onto the stove top.
8. Remove the espresso maker from the stove immediately once the top part of the
espresso maker is full with coffee.
9. Pour immediately into a cup – do not allow it to sit longer than is absolutely
necessary.
36
2.6 Milk
Types of Milk
Texturising Milk
Whole milk – this is full-cream milk, straight from the cow with a 3.5% milk fat
content. This is recommended as the steaming milk for coffees.
Low-fat milk – this is a milk available with a 1% to 2% milk fat content, often
used in skinny cappuccinos.
Skimmed milk – this is where there is less than 0.5% milk fat, as some call it
non-fat milk.
Soy milk – this is made from

soybeans and has a similar
consistency to milk, and is used Heavy Texture
as a substitute for people who
that cannot drink milk for
certain health reasons.
LightTexture
Thin Texture
The aim is to have thick, aerated, hot milk (65 ºC) with micro-foam.
37
Heating Stretching
1. Start with cold, fresh milk and a cold, clean 6. Tilt the pitcher so that the hot air bounces off the side of the pitcher and
milk-frothing pitcher. Only fill the pitcher creates a swirling movement of aerated milk.
halfway.
7. The nozzle should sit just beneath the surface of the milk. You should hear
2. Purge the steam wand – turn it on and off and a constant, gentle ‘tick-tick’ sound.
clean with the steam wand cloth.
8. As the milk increases in volume, gently draw the pitcher down to keep the
3. Place the tip of the steam wand 0.5 cm below wand tip just below the surface. The milk should start swirling at this stage
the surface of the milk and slightly off-centre. too.
4. Position your hand to securely hold the pitcher and ensure that your palm 9. Stretch the milk until it is 40 ℃ or the same as your hand temperature,
is able to act as your thermometer. then cease stretching and continue the whirlpool action till you reach
5. Turn on the steam wand to full pressure. 65 ℃ or it’s just too hot for your hand.
10. Once you have the volume of milk you need, stop stretching by sinking
the steam wand into the milk.
11. You can steam until the pitcher is too hot to touch. Turn off the steam
wand immediately.
38
Pouring Milk
When pouring the milk into the espresso, it is important to get the proportions
right. This is dependent on the drink you are making. It is important that your
milk is properly blended. Perfectly textured and poured milk will always look
smooth, creamy, and be free from visible bubbles.
Milk Rules
1. Split the milk into two jugs to allow equal amounts of
foam. Always use fresh, cold milk.
Always use a clean, cold milk pitcher.
2. Start high – aim to pierce the crema with a thinnish stream
Purge and wipe the steam wand before and after each
of milk.
use.
Stretch and swirl the milk to perfectly texturise it.
3. Get in closer – pour close to the coffee with a thicker
steady stream of milk – if you can pour water into a cup in Pour continuously in a steady stream.
a solid, steady stream, you can pour latte art! Never reheat milk.
4. Move up, using a thinner stream again in preparation for

finishing.
5. Cut off the side of the cup to ‘cut’ your pattern in half.
39
Level 3
Recipes
3.1 Coffee Recipes
The Americano
The Espresso The Americano An Americano is a shot of espresso (usually a double shot) with hot water. When taking
the order, remember to ask the Guest if they would like hot milk, cold milk, or no milk.
The Cappuccino The Flat White
The Latte The Macchiato ⅔ Hot Water + Espresso
1. Begin by filling the mug up to ⅔ with hot water.
2. Run the single or double shot of espresso into the cup with the hot water in it.
3. Top up with hot water if needed. Running the shot after filling with hot water
allows the crema to stay intact.
The Mocha The Bambinoccino 4. Serve in a cup on a saucer with a teaspoon.
© lobster ink 2012 - www.lobster ink.com * Please note that all of these diagrammes are based on a single shot of espresso.
41
The Cappuccino The Flat White
A cappuccino consists of a shot of espresso with equal amounts of textured A flat white consists of a shot of espresso topped with steamed milk or foam.
milk and foam.
Espresso + ½ Steamed Milk + ½ Foam Espresso + ½ Steamed Milk OR ½ Foam
1. Begin with pulling a single or double shot of espresso into the cup.
1. Begin with pulling a single or double shot of espresso into the cup.
2. Heat and texture the milk; frothing the milk, creating as few bubbles as
2. Heat and texture the milk. possible.
3. Split the frothed milk between two pitchers. 3. Swirl the milk to blend the steamed milk and foam thoroughly making a
micro-foam.
4. Pour equal amounts of the steamed milk and then foam into the
espresso. 4. Pour the micro-foam into the espresso.
5. Serve in a cup on a saucer with a teaspoon. 5. Serve in a cup on a saucer with a teaspoon.
42
The Latte The Macchiato
A latte consists of a shot of espresso, filled with steamed milk, and topped off A macchiato is an espresso with a small amount of foam but some Guests may
with a small amount of foamed milk. request a macchiato with lots of milk foam.
or
Espresso + Foam
Espresso + 2¼ Steamed Milk + ¼ Foam
1. Run a single or double shot of espresso into a mug or latte glass. 1. Run a single shot of espresso into an espresso cup or a double shot of
2. Heat and texture the milk; frothing the milk. espresso into a cappuccino cup.
3. Allow the steamed milk and foam to separate slightly. 2. Heat and texture the milk; frothing the milk.
4. Pour the steamed milk into the espresso controlling the flow of the foam. 3. Carefully spoon a small amount of foam onto the espresso to mark or
stain the espresso, or if the other style is desired, pour an equal amount of
5. Pour a small amount of foam onto the top of the drink. foam into the cup.
6. Serve in a mug or latte glass on a saucer with a teaspoon or a long- 4. Serve in a cup on a saucer with a teaspoon (cup) or a demitasse spoon
handled teaspoon, if in a latte glass. (espresso cup).
43
The Mocha The Bambinoccino
A mocha is an espresso with added chocolate, hot water, steamed milk and Traditionally a bambinoccino is milk foam with a small sprinkle of chocolate
foam. powder – these are normally not charged for, however, the recipe shown here
is a little different and your establishment may choose to charge a small fee for
this.
Espresso + Chocolate** + Hot Water + Steamed Milk + Foam Chocolate + Steamed Milk + Foam
** Please note that hot chocolate is very establishment-dependent, as is the volume of powder, syrup or chips used. ** Please note that hot chocolate is very establishment-dependent, as is the volume of powder, syrup or chips used.
1. Put the required amount of hot chocolate powder, syrup or chips into a 1. Put the required amount of hot chocolate powder or chips into an
mug or latte glass. espresso cup.
2. Add a small amount of hot water to the chocolate and blend. 2. Heat and texture the milk; frothing the milk.
3. Run a single or double shot of espresso onto the chocolate paste. 3. Split the milk between two pitchers.
4. Heat and texture the milk; frothing the milk. 4. Pour the frothed milk and foam into the espresso cups over the chocolate
chips or powder.
5. Split the milk between two pitchers.
5. Stir the chocolate into the milk froth.
6. Pour the frothed milk and foam into the espresso and chocolate mix.
6. Add some cold milk.
7. Serve in a mug or latte glass, on a saucer with a teaspoon or long-handled
spoon. 7. Top with spoonfuls of foam.
8. Garnish and serve in an espresso cup, on a saucer with a demitasse spoon.
* Please note that all of these diagrammes are based on a single shot of espresso.
44
Fundamental Steps for All Basic Recipes
2. 2.Wipe and clean the

1. Set the grind
portafilter basket
1. 5. Flush the group 6. Insert portafilter and

3. Dose consistently 4.Tamp consistently 2. head pull shot immediately
7. Half fill the pitcher 2. 8. Purge and wipe the 9. Heat and texture the 10. Purge and wipe the 11. Pour textured milk as
with cold milk steam wand milk steam wand recipe requires
45
3.2 Other Recipes Iced Coffee
The Frappuccino or Freezoccino The iced coffee is a sugared, milky coffee with ice cubes added to it.
A frappuccino, also known as a freezoccino, is a frozen coffee drink made in

various ways either using espresso, a powder or flavoured ice cream. This recipe
shown here is one way to make a frappuccino.
Espresso + Sugar + Milk + Crushed Ice + Ice Cream Ice Cubes + Espresso + Sugar + Milk
1. Get a pilsener glass or a highball glass and ensure it is spotlessly clean and
1. Get a pilsener glass or a highball glass and ensure it is spotlessly clean and
polished.
polished.
2. Pull a double espresso shot into a cup, add one teaspoon of sugar and
2. Pull a double espresso shot into a coffee cup and add two teaspoons of
leave it to cool.
sugar, stir well and leave it to cool.
3. Crush 1½ cups of ice.
3. Now pour the sugared double espresso and ¾ cup of cold milk of choice
4. Add a ¾ cup of cold milk of choice to the crushed ice in the blender. on top of the ice cubes.
5. Pour the sugared double espresso over the ice and milk.
4. Garnish as desired, and serve on a saucer with a long-handled teaspoon.
6. Add one scoop of vanilla ice cream.
7. Blend all these ingredients together and pour into your polished glass.
8. Serve with a straw, a long-handled teaspoon and a saucer.
46
Hot Chocolate Horlicks
Hot chocolate is establishment-dependent – there is chocolate powder, Horlicks is a hot drink that is a combination of wheat, malted barley and milk
chocolate chips or syrup, but generally the procedure is the same and the that finishes with a very malty and cereal-like taste.
ingredients are standard.
Chocolate + Steamed Milk + Foam Horlicks Powder + Hot Water + Steamed Milk and Foam
1. Take your latte or hot chocolate glass, and ensure that it is spotlessly clean 1. Take your mug or glass that is used to serve hot chocolate, lattes and
and polished. other large hot drinks. Ensure that it is spotlessly clean and polished.
2. Spoon the required amount of chocolate powder, chips or syrup into your
2. Spoon four teaspoons of Horlicks powder into your mug.
latte glass.
3. Add 20 ml of hot water and mix the chocolate and water until a 3. Add 50 ml of water and mix the Horlicks and water into a smooth paste.
chocolate paste is made. Alternatively, use 30 ml of chocolate syrup. 4. Heat and texture the milk; frothing the milk.
4. Heat and texture the milk; frothing the milk.
5. Allow the steamed milk and foam to separate slightly.
5. Allow the steamed milk and foam to separate slightly.
6. Pour the steamed milk onto the Horlicks paste, controlling the flow of the
6. Pour the steamed milk onto the chocolate paste, controlling the flow of
foam.
the foam.
7. Stir the chocolate into the heated milk, until it is all mixed in. 7. Stir the paste into the heated milk, until all the paste is mixed in.
8. Top with foam and serve on a saucer with a long-handled teaspoon. 8. Top with foam and serve on a saucer with a long-handled teaspoon.
47
2.3 Latte Art
The Fern, Leaf or Rosetta
1. Swirl the espresso in the cup, gently coating the side of the cup.
2. Hold the pitcher at a distance from the cup.
3. Move inwards and start pouring faster.
4. Gently pour the milk in the middle of the dark crema, being careful not to disturb it.
5. Once the cup is filled ¾ full, move to the back of the cup and start to rock the milk
pitcher back and forth, slowly moving the pitcher towards you.
6. The fern pattern will move forward and fill the cup, and as the milk reaches the top
of the cup, lift up and cut through, sweeping through the centre of the pattern
quickly, creating the fern image.
The Heart
2. Hold the pitcher at a distance from the tilted cup.
4. Gently pour the milk in the middle of the dark crema, being careful not to disturb it.
5. Once the cup is filled ¾ full, start to shake out the froth from the top of the milk
pitcher – done by rocking your hand gently from side to side. Your wrist should
always stay in the same position as well as aiming your pour in the same position.
6. When the cup is just about full, lift up at the end, sucking it in, and run the final pour
through the centre of the circle, cutting the foam and creating the heart.
48
The Circle
2. Hold the pitcher at a distance from the tilted cup.
4. Gently pour the milk in the middle of the dark crema, being careful not to
disturb it.
5. Once the cup is filled ¾ full, start to shake out the froth from the top of
the milk pitcher. This is done by rocking your hand gently from side to
side.
6. Keep pouring until the cup is full and finish in the centre of the cup. A
perfect white circle with a dark espresso ring around it is the desired
outcome.
49
Level 4
Advanced Techniques The standard, cappuccino or Americano cup which is larger than the demitasse
cup, is used for the larger, longer beverages and normally recipes that contain
4.1 Service more milk. The standard or cappuccino cup, needs to be served on a standard
saucer with a teaspoon.
Crockery and Glassware
Every establishment will have different shapes, styles and sizes of crockery, but The latte glass or mug is the largest of all the cups and mugs as it is meant to
each piece of crockery has a specific function that will remain the same for the hold the most amount of liquid, such as lattes, hot chocolate or Horlicks. This
size and style that you have at your establishment. can either be a large mug or it can be a glass. The latte glass needs to be served
on a saucer with a long-handled teaspoon.
The cup and saucer
No matter the selection of cups, mugs and glassware that you have at your
The demitasse or espresso cup is the smallest of all the cups and is used to hold establishment, know your different sizes of cups and know your establishment’s
a single shot of espresso, the macchiato and the bambinoccino. Commonly, a standards for which cup, mug or glass is used for which style of coffee or hot
double espresso would be served in a standard or cappuccino cup, but your beverage.
establishment may serve a double espresso in a demitasse or espresso cup too.
This cup is a miniature version of a standard 250 ml cup, and it holds
approximately 60–90 ml of liquid. This small cup needs to be served on a small
saucer with a demitasse spoon.
Espresso or Demitasse Cup Cappuccino or Standard Cup Latte Glass Mug

51
The milk jug Ashtrays
A small, spouted jug used to serve hot or cold milk. This jug should be placed An ashtray should be placed on the table when a Guest is about to light a
down in front of the Guest when applicable and if it has a handle, the handle cigarette. Anticipate the needs of your Guests, look out for lighters, cigarettes in
must be facing the Guest’s right hand for ease and comfort to pour the milk as pockets or on the table, and bring out a clean ashtray with their coffee.
they desire. Be very aware of milk residues, and ensure that you use a clean milk
jug after each use.
Ashtrays
Ashtray service needs to be quick, sharp and efficient. Replacing a dirty ashtray
using the two-ashtray method for open ashtrays, is easy and efficient. When
removing an ashtray from your Guests’ table, the two-ashtray procedure needs
to be followed in order to stop the ash in the dirty ashtray from blowing
everywhere and making a huge mess!
Milk Jug Sugar Bowl 1. Take a clean ashtray, place it on top of the dirty
one.
The sugar bowl 2. Remove both of them from the table.
A small bowl that holds sugar. Be aware of the hygiene of these bowls as 3. Use the clean one on top to replace the dirty
clumps, ants and other dirt can make their way into the sugar bowls if you one.
simply restock them each time without cleaning them. 4. Place a service cloth over the dirty ashtray to prevent the ash from
blowing all over the Guest and others.
If your establishment uses closed ashtrays, add 1 cm of water or some ice to

the bottom of the ashtray bowl, this allows for the ash and cigarette butts to be
contained and extinguished with little smoke or mess.
52
Crockery and glassware hints and tips Every single piece of crockery and glassware needs to be spotlessly
clean and polished.
Never stack the cups, mugs, glasses, milk jugs or sugar bowls. The
weak point – the rim – takes on extra pressure when this is done and Only clean your crockery with hot water. The reason behind this is
will cause the pieces to chip and crack. Once there is a chip or crack in because some cleaning agents may leave a particular taste in the cup or
a piece of crockery or glassware, the item needs to be taken out of mug and the Guests may pick up on it when trying to enjoy their
stock, and thrown away as these chips and cracks harbour dirt and beverage.
grime and looks really unsightly.
Use a white, spotlessly clean service cloth. A white service cloth is
Be aware of the noise crockery makes. Crockery is a hard object that, useful as you can perfectly see that it is clean and hygienic and that all
when handled badly, placed on top of one another, or on top of other crockery cleaned will have been cleaned in a hygienic manner.
hard surfaces, makes a really loud noise. Be aware of this and handle
crockery delicately and with caution when clearing tables or packing As important as a clean establishment, is ensuring your crockery is
crockery away. absolutely spotless and hygienic at all times.
Never place or store crockery or glassware on the ground. No matter

the location or the stress of service, crockery is never to be placed on
the floor but rather on a raised
surface such as a table or
stand. This is one way to
ensure cleanliness and good
practice with handling crockery
and glassware.
Carry smaller crockery items

on a tray to prevent dropping
or mishandling them. It looks
more professional, and it is
easier and more effective, so
be sure to make use of your
tray.
53
Cutlery and Silverware Cutlery for sugar bowls
Every hot beverage needs to be served with a spoon, this is so that a Guest can You need to ensure that no matter what type of sugar is in your sugar bowls,
stir in their desired sugar, honey or milk. Always serve your hot beverages on a you always serve your sugar bowls with appropriate cutlery.
saucer with the appropriate spoon ensuring that the shape and size of the
spoon used is in proportion to the shape and size of the cup used. When these
Tongs – used when sugar cubes are served.
spoons are served with hot beverages, it is best to place them on the saucer,
behind the cup, with the handle facing the Guest’s right hand. Demitasse spoons – used for small bowls
with granular sugar.
Spoons Teaspoons – used for larger bowls of granular
The demitasse spoon is smaller than the teaspoon, and sugar.
Sugar Tongs
should be used when serving espressos. An espresso
cup is the smallest of the cups and hence the If you have sugar and sweeteners in packets at your establishment, be sure they
demitasse spoon is in proportion to the small cup and are neatly displayed and stocked with all the options.
small saucer. Demitasse spoons can also be used to
accompany small sugar bowls. If you do not have a Polishing cutlery
demitasse spoon, serve the espresso with a teaspoon 1. Wash your hands.
rather than serving the espresso with no spoon at all.
2. Clean the surface with an all-purpose
cleaner. Place the cutlery on this clean
The teaspoon is the most standard item of cutlery at
surface.
all establishments and this spoon, in beverage service,
is used when serving tea, coffee and other hot 3. Take boiling water and add a capful of
beverages in standard cups and mugs. The teaspoon is white vinegar per one litre of water. Polishing Cutlery
rather versatile as it can often be used as the 4. Place the cutlery in the solution, bring it out and clean it.
substitute for the demitasse or long-handled teaspoon,
5. Polish the cutlery using your clean, white service cloth. Never touch the
" if needs be.
cutlery again with your fingers as you will make fingerprints.
The long-handled teaspoon is a spoon that is shaped the same as a teaspoon 6. Place the cutlery down on a tray with another clean service cloth on it,
except it has a long handle. The long handle is perfect when used with the latte placing it down using the polishing cloth.
and hot chocolate glass, as it has the ability to reach down to the bottom of the
glass and stir effectively. Never store your cutlery or silverware on top of the coffee machine or leave it
out, as this gathers dirt and grime.
54
Trays Rules when using a tray
Trays come in all shapes and sizes, and serving from trays requires lots of Trays must never go over the
practice and lots of concentration, but used correctly they can serve the head of the Guest, since they
purpose of a runner or someone serving right next to you.
might knock it over and get hurt
or get spilt on.
The way in which you prepare your tray is vitally important. The first task is to
ensure the cleanliness and hygiene of your tray. You need to ensure that the top Place heaviest items in the
and bottom of the tray is perfectly clean and polished and dressed with a clean, centre of the tray, holding the
neatly folded white service cloth with the hems folded in, or tray liners. This not tray with a raised palm, using all
only looks clean and neat, but it prolongs the life of trays as well as soaking up five fingers to balance the tray.
spilled beverages, which can then easily be replaced if this does occur. Place the handles of the items Tray Positioning
for your easy reach (right-handed
Always use a tray when handling cutlery and small items – these should never – handles to the right, left-
be carried in your hands – whether you are bringing it to the table, or taking it handed – handles to the left)
away from the table.
Remove the heaviest items from
the tray first, and work your way
The three types of trays
clockwise, placing the lightest
item down on the table last.
A display tray – where beverages and accompaniments are presented on the
tray which is placed in front of the Guest. Always place all items on the
table for the Guest’s easy reach
A service tray – beverages are taken from the tray and placed onto the table. and placement.
Tray Positioning – Right-handed
A large tray with handles – used for the Buddy System for delivering to large
tables of Guests and clearing large tables. The Buddy System
The Buddy System is a fantastic way to deal with the delivery of drinks and
meals to large tables of Guests. The Buddy System involves getting a colleague
to carry the tray to the table, (or hold the tray in the case of clearing tables)
and stand neatly alongside the table, while you remove and serve the beverages
© lobster ink 2012 - www.lobster ink.com from the tray to your Guests.
55
Hints and Tips to Taking an Order
Approaching a table of Guests for the first time to offer beverages does not
need to be a daunting process. Remember the following five steps, and you will
Ask yourself questions about the time of day, the occasion and the
be at ease when offering beverages to your Guests.
behaviour of your Guests.
Ensure your station is spotless and well-stocked in order to meet all

1. Approach the table and place yourself in a position near the ladies of the
your Guests’ requirements.
table. Remember to look for the gap in conversation as to not interrupt
Make recommendations with your insight and product knowledge. the Guests.
Ask your Guests questions when taking the order: 2. Once you have the Guests’ attention, make lots of eye contact and make
your announcement.
• What style of coffee would you like? 3. Suggest to any familiar Guests their preferences, otherwise, ask a question
such as:
• Would you like a single or double shot of espresso for that style?
• What kind and temperature of milk would you like (if applicable)? ‘Ladies and gentleman may I recommend some cappuccinos for the table?’
4. If the Guests are new or they do not have any special preferences, be sure
Always take the ladies’ orders first.
to explain any menu items that you may recommend or that they
Try to ascertain who is having what and where they are seated if one question.
person orders for a table.
5. Write down the beverage order in the order of delivery, so that you give
Always hand over thorough, accurate information if you take the order the correct beverages to the correct Guests, leaving no space for silly
but are not placing the coffees down. This way you and your colleague mistakes.
can be efficient and provide a professional service.
56
Tailoring Clearing
Tailoring means to fit or adapt to the particular preferences or requirements of It is your responsibility to keep the Guest’s table neat, clean and tidy at all times.
a person – tailoring is finding out what a Guest’s specific request would be and But along with that task of litter clearing or removing finished beverages, are
delivering on that request, consistently. two great ways to enhance your service delivery – the five-minute rule and
upselling.
There are a few keys to execute the art of tailoring effectively:
The five-minute rule – offering another beverage within five minutes of the last
Preparation – familiarise yourself with what is possible at your establishment in one being finished. It must only take you five minutes between the Guest
terms of beverage requests – going above and beyond what is on the menu. finishing their coffee and you having offered them another one. With this offer
Understand what beverages are on offer by making notes of types and their comes upselling – this is when you offer a light meal or some other treat that
flavours, as well as preparation methods and any other small facts that you can they may enjoy with their beverage.
share with your Guests.
Always ask the Guest when clearing, either verbally, for example:
Recommendation – know the menu, making it easy to prepare a
recommendation to give your Guests that suits their likes and perhaps the ‘May I clear your cappuccino?’
weather at the time.
Or gesture with an open hand and open body language, towards the finished
Delivery – this is presenting the beverage, and being proud of what you are beverage, implying whether you can remove the cup or mug.
delivering to your Guest. However, never judge a Guest’s way of enjoying their
coffee or beverage – there is no right or wrong way of drinking coffee. Whilst clearing the empty cups and mugs, the five-minute rule and upselling
techniques can take place. Ask your Guest if they would like another coffee,
While Guests often enjoy the same beverage more or less at the same time of ensuring you ask specific questions with your offer.
day, they may also have other favourites. Write these options down on the
board to establish whether there is a pattern. This way, you can amaze the ‘Mr Jones, may I get you another cappuccino?’
Guest with exceptionally tailored service when they next visit your
establishment! If a Guest says ‘yes’ to another coffee, ask if you could bring out the menu, and
recommend some accompaniments to go with their coffee. By providing these
other details about other items you have available, for example:
‘John, may I offer you another latte and perhaps a slice of our freshly baked
cheesecake?’
57
Once you and your colleagues have served the last Guests for the day, and they have left
the establishment or seating area, you may begin the following:
1. Clear all the tables and station areas and make sure all the chairs are pushed in
neatly halfway under the tables or according to your establishment closing standards.
2. Place any of the used crockery and cutlery on trays to take to the kitchen for
cleaning. Do this on a tray so that they are well-balanced and hence preventing
breakage.
3. Clean all the tables, all the service areas and stations with a wet cloth and an all-
purpose cleaner, and polish the tables so that they are ready for the next day’s
service.
4. Empty and clean all the ashtrays and replace in their designated areas.
5. Assist in cleaning the kitchen and also the storeroom, if needed.
6. Empty all of the rubbish bins from the service areas and ensure it is in the correct
designated areas for disposal.
7. Be sure that all your equipment (especially your espresso machines) have been
thoroughly cleaned and turned off, and all is set up and ready for another day of
serving great coffee!
58
4.2 Coffee Service
The Espresso Service
Coffee service – this is what makes up the winning formula in providing Guests
with an exceptional coffee experience.
There are some very important points that you need to remember with every
single beverage that you serve:
Efficiency – whether it is a seated order or a takeaway. This needs to Espresso Timeline

be a quick process!
Neat, no spills. There is vital importance in the time that it takes between pulling a shot of
espresso and delivering it to the Guest. Time affects an espresso in two very
Service with a smile.
drastic ways – consistency and temperature. It needs to take no more than one
All required or requested accompaniments. minute between the time that the espresso has been pulled to the time that it
Meeting special requests. gets to the Guest’s table. The reason for this is that we need the espresso to be
served as hot as possible and the colder the temperature gets the more the
Consistency.
crema dissipates and the espresso loses consistency.
Handling complaints and miscommunications.
59
Turkish Coffee
Turkish coffee or ‘kahve’ is traditionally a real symbol of friendship in the Turkish culture.
We need to ensure that the tradition is present, yet serve the coffee in a classic way. A
few things to know and to remember when offering and then serving Turkish coffee:
Turkish coffee is made in a Turkish coffee pot and served in small cups on a
matching saucer.
Turkish Coffee The Turkish coffee pot is specifically designed to make this type of coffee. There is
a long handle, useful to avoid burning hands, and the brim is designed to elegantly
serve this coffee at the table.
When taking an order for a Turkish coffee, we need to ask our Guest how much sugar is
desired. There are three words which we could learn in order to traditionally serve our
Guests. These words are used to describe the levels of sweetness:
Turkish Delight

Levels of Sweetness
60
Plunger Coffee Service
To sweeten this coffee with sugar is an
adaption to traditional Turkish coffee. The plunger is a very hot item,
Traditionally there was no sugar added, but and should be placed in the
it was accompanied by something sweet to centre of the tray. This then
eat or drink before or after the coffee, needs to be placed down first
such as sweetened fruit juices, fruit in front of the Guest, followed
preserves, Turkish delight, halva and other by the milk jug, the sugar and
confectioneries. the cup, saucer and teaspoon.
Be sure to ask your Guest
A Turkish coffee is served with a glass of Halva whether they would like you to
water on the side, but unless requested, plunge their coffee, along with
should never be served with milk or communicating the time that it
cream. has steeped for.
1. Remove the coffee plunger from the tray.

2. Place the milk jug down on the table, with the handle facing the Guest’s
right hand.
Confectionaries 3. Place the sugar bowl down onto the table, and remove the lid, if there is
one.
4. Set the cup, saucer and teaspoon down on the table – this is the last item
as it is light and easy to move – position it in the correct way for the
Guest’s easy reach, with the ear of the cup and the handle of the teaspoon
facing the Guest’s right hand.
5. Ask your Guest if you can plunge their coffee for them, and then plunge it
if they require.
6. Invite your Guest to enjoy their freshly brewed coffee.
61
Tea Service Accompaniments
Accompaniment – the collective term used for the things that are
1. Collect all your required equipment; teapot, cup and saucer, sugar, milk jug
supplementary to or complement something else, such as milk, sugar, biscuits
and teaspoon. Ensure that they are all spotlessly clean and polished.
and other sweet treats that add another element to coffee that Guests may
2. Place boiling water into the teapot and leave it to stand. This is done to thoroughly enjoy.
heat up the teapot itself, so that when new boiling water is placed in the
teapot ready to brew the tea, the coldness of the teapot does not lower When placing any of these accompaniments down on the table, be aware of
the temperature of the water. This way Guests get hot, freshly brewed tea. their placement, being careful not to make them an obstruction on the table,
3. Set up your tray correctly, logically set out, with all handles facing the right while being within easy reach for our Guests.
for your easy reach and placement.
White sugar – commonly known as sucrose. This is a highly refined and
4. Empty the hot water from the teapot and place one or two tea bags
chemical product.
(depending on the size of the teapot) in your pot.
5. Now add newly boiled water to the teapot, pouring it over the tea bags. Brown sugar – sucrose with a small amount of molasses present. This gives this
6. Close the lid of the teapot, place it on the tray and serve to your Guests. sugar its brown colour.
The hot pot of tea is the most dangerous and heaviest item on your tray,
hence you need to be very cautious with this service. Be sure to serve this Sweetener – the artificial sweetener. This is a synthetic sugar substitute, making
first! food and beverages taste sweet but without the added calories. Artificial
sweeteners are also known as intense sweeteners because they are many times
Place the tea and all its accompaniments in front of the Guest, with all the sweeter than regular sugar.
handles to the right, allowing the Guest to serve themself.
Guests will allow the tea to steep for as long as they desire – communicate to
the Guest the amount of time the tea has steeped thus far.
Be sure to have honey close by, and lemon wedges, especially when serving
herbal teas, as many Guests enjoy honey instead of sugar with their tea, as well
as adding some fresh lemon.
62
Biscuits – typically a small round cake of bread that is given to our Guests as a
complimentary treat for them to enjoy with their coffee. If it is standard, ensure that the
kitchen has prepared these biscuits before the start of service, as well as asking the bakers
questions about the biscuits so that, if your Guests were to ask about them, you have
knowledge of what the biscuit is.
Bonbons and other sweet treats – a bonbon is a piece

of candy, often covered in chocolate, that can be served
with a cup of coffee or tea. Other sweet treats such as
chocolates, ganaches, fudge, Turkish delight or any other
type of small, sweet delicacy needs to be beautifully
presented on a board or tray, or perhaps on the saucer
with the coffee cup.
Chocolate powder – professionally decorating a cup of

coffee is always welcomed, and a hint of chocolate
powder added to the foamed milk will often be
thoroughly enjoyed. So be sure to know what the
standard is at your establishment for placing a sprinkle,
dusting or line of chocolate powder on top of your
coffee, as well as which coffees require this and which do
not.
63
4.3 Stock Control
Par Levels and Stock Levels
There is no use in having a wonderful menu complete with a wide range of

drinks and accompaniments, and as the Guest places an order, you realise that
there is no longer stock of those particular items – either because they have
not been ordered, or because they have run out. So, before each service, we
need to take a detailed look at our stock levels of all items and find out of
which items we do not have stock. This way you can inform your Guests as they
arrive and hence eliminate the chance of disappointment when they order and
are told that that beverage is not available. At
the same time, an order can be placed
immediately, ensuring that the nearly finished
items are replenished. Never leave it until you
have completely run out to order again. Always
keep your stock levels at a certain par.
This is called par levels of stock – having just

enough produce and supplies to get you
through the next several days. The only time
that you should accidentally run out of stock is
if deliveries are stopped for some unforeseen
reason or if there was an unexpected flow of
Guests that depleted your stock.
64
Ordering and Freshness
Coffee tastes best when it is kept in whole-bean form. This way less of the bean
is exposed to its enemies and it stores much better as a whole bean. These
whole beans, once roasted, stay fresh for up to four to six weeks – after this the
coffee beans will start to taste stale. The suggested procedure would be to
order when you are down to two weeks’ stock, allowing for a week’s delivery
– this will ensure you’re always using coffee that is, at most, a week to four
weeks old, making the coffee that you grind to order, fresh and delicious.
Remember to always order whole

beans rather than pre-ground coffee;
grinding it as orders are placed. Never
store your coffee in the fridge, in the
sun or in damp and oxygenated areas
that could affect the taste and
freshness of the coffee. Air tight
containers in dark, dry environments
are what coffee beans love best!
Coffee is not at its best

until it has aged slightly
– allowing CO2 to be
released from the bean,
causing a less sour
taste to the coffee.
65

Coffee Professional Manual

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Coffee Professional Manual

Uploaded by

Copyright:

Available Formats

COFFEE 1 USER MANUAL

‘Everybody should believe in something, some just

‘Actually, this seems to be the basic need of the

Coffee is a multicultural, culinary, ever-changing product that is part of at least

© lobster ink 2012 - www.lobster ink.com

1. Gather the berries 2. 2. Dry the seeds 3. Roast

4. Package and sell 5. Grind 6. Enjoy

© lobster ink 2012 - www.lobster ink.com

© lobster ink 2012 - www.lobster ink.com

Coffee's character is drenched

Colombia: Tinto – black coffee served in small cups with sugar.

Italy: Caffè – strong espressos.

North America: Coffee on the go – takeaway coffees individualised to the

Brazil: Cafezinho – an espresso served with a slice of lemon.

Afrisco Certified Organic coffee, supports farming practices which

Smithsonian Migratory Bird Centre ensures that coffee plantations

4C Association bring together stakeholders in the coffee sector to

The beans are stored green; a

© lobster ink 2012 - www.lobster ink.com

What does roasting mean in the cup?

The deeper the roast (the darker the bean) = less

© lobster ink 2012 - www.lobster ink.com

Chopping – the process of grinding coffee beans by

Roller grinding – when the beans are rolled between

© lobster ink 2012 - www.lobster ink.com

Over-extracted coffee will be bitter with a burnt aftertaste and under-extracted

© lobster ink 2012 - www.lobster ink.com

Different Brewing Methods

© lobster ink 2012 - www.lobster ink.com

The Coffee Grinder

Burr-Blade System – Procedure

The machine itself is made up of a chamber, which is the holding compartment

© lobster ink 2012 - www.lobster ink.com

Cleaning and care

Please note never to submerge the grinder in water.

An Automatic Coffee Grinder

On/Off Steam Pressure Gauge

Hot Water Spout

Drip Tray Steam Wand

The Espresso Machine

© lobster ink 2012 - www.lobster ink.com

The portafilter basket – fits into the

6. Reattach the portafilter and backflush five more times in ten-second

© lobster ink 2012 - www.lobster ink.com

Cups and mugs

Handle with care – crockery is delicate and costs a lot of money to

Never stack your cups or mugs.

© lobster ink 2012 - www.lobster ink.com

Depending on the design of your station, it is ideal to have the fridge

© lobster ink 2012 - www.lobster ink.com

Coffee storage rules Cool temperature.

The enemies of coffee

Light and sunlight – if beans are exposed to too much sunlight,

The pallo coffee tool – this is the brush used to

Espresso machine cleaning detergent – scooped into the portafilter on top of

Water Filter or Softener

A single espresso is 98% water and only 2% coffee –

This water filter or softener will decrease the mineral

© lobster ink 2012 - www.lobster ink.com

© lobster ink 2012 - www.lobster ink.com

Wash your hands at regular intervals, ensuring that you use an

Use three different cloths, preferably colour-coded for each piece of

Soaking batches of your crockery is a good practice to instil, as

© lobster ink 2012 - www.lobster ink.com