Barista Foundation (17-18 June 2021)

Barista Foundation

COURSE OUTLINE
1st Day 2nd Day
• Coffee History • Learning Coffee Grinding
• Coffee Growing & Harvesting • Learning Pour-over Coffee
• Coffee Processing • Learning French Press Coffee
• Coffee Roasting • Learning Mocha Pot Coffee
• Cupping Knowledge • Learning Siphon Coffee
• Different Types of Coffee Makers • Practicing Espresso
• Espresso • Practicing Milk Foam
• Demonstration of Espresso Making • Daily and Weekly Machine
Maintenance
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COFFEE HISTORY

Arabica's origins in Ethiopia and

Southern Sudan.
The story of Kaldi, the 9th-century Ethiopian
goatherd who discovered coffee when he noticed
how excited his goats became after eating the
beans from a coffee plant, did not appear in
writing until 1671 and is probably apocryphal.

The word "coffee" entered the English language

in 1582 via the Dutch koffie.

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COFFEE HISTORY

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COFFEE Growing and Harvesting

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COFFEE Growing and Harvesting

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COFFEE Growing and Harvesting

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COFFEE Growing and Harvesting

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COFFEE Growing and Harvesting

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COFFEE Growing and Harvesting

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COFFEE Growing and Harvesting

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COFFEE Growing and Harvesting

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COFFEE HARVESTING

Machine Picking

Hand Picking

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Coffee is a cherry-like fruit.

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Coffee Wet/Washed Processing

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Coffee Wet/Washed Processing

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Coffee Wet/Washed Processing

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Coffee Wet/Washed Processing

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Coffee Dry/Natural Processing

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Coffee Dry/Natural Processing

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Coffee Dry/Natural Processing

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Coffee Dry/Natural Processing

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Coffee Roasting

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EFFECTS DURING ROAST

Stage Roast
Body and bitterness increase  as roast continues 
Sweetness increase  Acidity increase until first crack

Sweetness increase  Acidity decrease after first crack

Body and bitterness increase  as roast continues  24
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EFFECTS DURING ROAST

Stage Roast

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Coffee Roasting

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Coffee Cupping

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Flavor Wheel

The SCA defines “flavour” as a combination of taste and smell. 28

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Umami – Seaweed, aged cheese, meats, “Savory or good taste”

What is Gustation of Flavor?
“The sensation of basic taste in coffee.”

For Testers and Trainers

1. Sweet : Prepare with sugar
2. Salty : Prepare with NaCl
3. Acid : Prepare with Citric Acid
4. Bitter : Prepare with Caffeine or Quinine
5. Umami (savory) : Prepare with MSG

Taste Zone 29
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Different Type of Coffee Makers

Turkey/Turkish Coffee

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Different Type of Coffee Makers

French Press Coffee

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Different Type of Coffee Makers

Pour-over Coffee (V-60)

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Different Type of Coffee Makers

Moka Pot

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Different Type of Coffee Makers

Siphon Coffee

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Five Interdependent Elements of Espresso

1. Bean
2. Barista
3. Machine
4. Grinder
5. Water

Barista must understand and have full

control over.

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1. The Bean Choice & Blend

Traditional espresso :

• Is a blend of arabica with 10-30% Robusta added.

• Was darker roasted for Southern Italy (2nd crack+)
• Was lighter roasted for Northern Italy (after 1st crack)
• Enhanced crema quality via: fresher roasts (7-20 days),
slower roasting, Robusta addition, and more.

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2. The Barista’s Skill

Creation
Latte Art
Coffee Knowledge Techniques

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3. Espresso Machine

Prepare the Machine Water Pressure (Bar)

- Separate cloths
- Ensure 1 bar boiler pressure 1-1.2 Bars pressure
- Warm portafilter When steam wand is engaged this should
- Stack cups on warmer steam and heat milk properly.

Maintain the Machine 9 Bars Pressure

Clean as you go! Required for sufficient espresso extraction
- Improves customer image
- Improves workflow
- Encourages health and safety

Flush & clean group heads

- Avoid dirty musty flavors

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Espresso Machine
Program Dose Button Manual Dose Button Steam Knob
Cup Warming Shelve

Hot Water Knob

Portafilter

Steam Wand

Group Head
Dip Tray

Adjustable Leg Pressure Guage

Spout
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4. The Espresso Grinder

• Use grounds immediately after grinding (never exceed 3
minutes) for best results
• Do not leave beans in the hopper overnight
• Keep the lid on the bean hopper and dose chamber to
control oxygen flow
• Wipe clean the oils from inside the bean hopper to
prevent rancid & tainted flavors
• Store beans (place grinder) away from airflow, moisture,
UV light and heat.

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5. Water Quality

• In your cup, 90% of that espresso shot is water!

Bad water = Bad espresso!
Good water = A chance for extracting good

espresso 
• The SCA has standards for water quality which
affect :
1. Extraction quality
2. Flavor & Aroma
3. Health & Safety

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SCA STANDARD COFFEE BREW WATER

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Demonstration of Espresso Coffee

Making

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THANK YOU…

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