Who is a BARISTA?

a) A Barista is a person who works in a Coffee Shop or Coffee House and makes Coffee. (a
Coffee Maker).
b) A Barista is a person who operated an Espresso Machine. Using it, he/ she prepares an
Espresso and all Espresso Based Coffee Beverages (example: Caffè Latte, Cappuccino,
Cafè Mocha, Caramel Macchiato, and so on) and serves them to the Customers.
c) Origin of the word Barista: The word BARISTA is an Italian word, which means a male
or female “BARTENDER”.

NOTE:

a. Espresso: Main Coffee, First Coffee, Base Coffee.

b. Beverages is a synonym of “Drinks.”
c. Barista is popularly known as an Expert/ Master of preparing an Espresso and
Espresso Based Beverages.
d. Barista is also hired by Restaurant, Hotel, and other places where Espresso Machine
is available.

A COFFEE SHOP or COFFEE HOUSE

a) A COFFEE SHOP or COFFEE HOUSE is an establishment that primarily serves coffee

of various types such as Espresso, Caffe Latte, Cappuccino, etc. It may serve cold drinks,
such as Iced Coffee, Iced Tea, and other Non-Caffeinated Beverages.
b) It may also serve food, such as light snacks, Sandwiches, Muffins or Pastries.
c) Espresso Bar: A Coffee House that specializes in Espresso and other Espresso Based
Beverages.

MAIN RESPONSIBITIES OF BARISTA

1) Preparing all Espresso based Hot and Cold Beverages and other Beverages (if available)
and serving them quickly and efficiently, meeting company standards and customers
requirement.
2) Delivering an excellent Customer Service (Customer Satisfaction) – [work of a waiter as
well].
3) Clean or sanitize work areas or seating areas, utensils, or equipment. (Cleanliness)
4) Proper communication with coworkers and customers. Maintain effective communication
even during rush hours.
5) Proper communication with the management regarding the problems and the measures to
improve the quality of services.
6) Taking care of Espresso Machine and Espresso Grinder. Properly handling and caring all
other equipment such as freezers, refrigerators, or heating equipment to ensure proper
functioning.
7) Describe menu items to customers as per their queries or suggest products that might
appeal to them. Make recommendations by suggesting extra foods that might
complement their order.
8) Describe current promotions (offers) and new products to customers.
9) Order, receive, or stock supplies or retail products. (Stock Management)
10) Follow all the Company rules and regulations, policy, and standards. Comply with health
and safety laws and guidelines.
11) Proper and accurate handling of CASH at the counter (Cash Management). Ensure proper
calculation. You may also have to use a POS system, QR system, or Digital Wallet
payment transfer.
12) Explore the Coffee and Coffee Beverages, give effort to improve the process, job skills,
knowledge, and standards.
13) Supervising staffs.
14) Performing duties involved in the Opening and Closing Coffee Shop.
15) Carry out the instructions given by the management team and the head office.

CAFFEINE

 A natural substance/ chemical that keeps us fresh, active, alert, removes tiredness and
gives energy.
 Daily Average: 300-400 mg of caffeine for a healthy person.
 Caffeine causes dehydration.
 Other caffeine containing drink:
i. Energy drinks – e.g. red bull
ii. Soda based drinks – eg. Coca-Cola, Pepsi, Mountain Dew (o;df al8 x'G5)
 Caffeine is a natural stimulant most found in tea, coffee, and coca plants (Tree of Coca,
Coca is used for making chocolate). It works by stimulating the brain and central nervous
system, helping you to stay alert and preventing the onset of tiredness.
 A coffee bean is a seed of the coffee plant and the source for coffee. It is the pit inside the
red or purple fruit often referred to as a cherry. Just like ordinary cherries, the coffee fruit
is also a so-called stone fruit. Even though the coffee beans are seeds, they are referred to
as “beans” because of their resemblance to the true beans.

HISTORY OF COFFEE
 TEMPERATURE OF WATER AND MILK
In case of Buffalo Milk
 Waters’ boiling temperature = 100 º celcius.
 Milk’s boiling temperature = upto 100.5 º celcius.
 In an Espresso Machine:
o Waters’ temperature for Espresso = upto 90 º - 95 º celcius.
 Standard Espresso Temperature after Extraction is around 70 º c.
o Milks’ temperature for coffee = 60 º - 70 º celcius.
 Milk tastes sweetest at this range, especially around 55 º c – 65 º c,
(Lactose – Natural Milk Sugar) as the temperature rises the sweetness will
start to decrease, if the temperature rises above 70 ºc there will be not any
sweetness left in it.
 We use PASTEURIZED milk; we don’t need to boil it to use it. Any
Packed Milk or Packet Milk are already Pasteurized, and we can drink it
directly even without heating.
 No Coffee Shops use Milk brought directly from the Farm without
Pasteurization. Even if a Coffee Shop has its own farm, Barista will get
the milk only after Pasteurization.

MILK STEAMING AND FROTHING

FROTHING / STRETCHING: The process to create foam from milk during the process
of steaming is known as stretching.

STEAMING

STEAMING: The process of heating the milk with the help of steam wand is known as
steaming.

THINGS TO REMEMBER DURING STEAMING

1) Cold milk and cold pitcher must be used. (As the process of stretching must be done in
cold milk.)
2) Required amount of milk must be used.
a. Minimum 1/3 part of pitcher must be filled with milk.
b. Maximum ½ part of pitcher can be filed with milk.
3) Purge to clean the steam nozzle. (Gently open the steam knob and close it.)
 STEAMING PROCEDURE

1. Purge
2. Pull the steam wand out. Hold the pitcher and gently make the pitcher nozzle to touch the
steam nozzle. Slowly move the pitcher upwards until required part of steam nozzle is
dipped in the milk slightly tilt the pitcher.
3. Open the steam knob and at the same time pull the pitcher downwards to introduce air.
This process is STRETCHING. lr/lr/ cfjfh cfpF5 , / b'wsf] level ab\g yfN5 .
4. When the required amount of foam is extracted, move the pitcher upwards to cover the
steam nozzle with milk. This process will allow the steam to heat the milk.
5. As soon as the temperature of milk reaches to 60 º C - 65 º C, turn off the steam knob.
6. Purge

FACTORS AFFECTING MILK (b'w lau|g] sf/0fx?)

1. DRY FOAM:
a. Over stretching: Steam Nozzle rflxg] eGbf abL xfjfdf cfof] eg] . -Ejf/} cfjfh cfof]
eg] _ -lkr/ w]/} tn ;f¥of] eg] . _
b. Discontinuous Stretching: /f]sL /f]sL stretching u¥of] eg] .
c. Dfg tftf] cyjf tftf] b"wdf stretching u¥of] eg] .
d. Over Steaming: