Espresso Preparation - Lesson 3

• Prepare Espresso - Lesson 3

Learning Outcomes

• Set up and prepare espresso machine and equipment.
• Dose and tamp coffee grounds correctly.
• Follow the standard procedure for extracting an espresso shot.

What is a Barista?

• Barista is an Italian term for a "bartender" who works behind a counter in Italy.
• Baristas serve hot drinks, like espresso and alcoholic and non-alcoholic beverages.

Skills and Disciplines of a Barista

• Suggesting or recommending drinks to customers.
• Explaining menu options.
• Serving customers quickly and efficiently.
• Ensuring the outlet's reputation.
• Ensuring correct coffee storage.
• Daily checks of the grind, dosage, and coffee freshness.
• Checking espresso drink quality.
• Training new staff on espresso equipment.
• Reporting and following up on equipment faults and maintenance.

Grooming

• Baristas are the face of the establishment for customers.
• Baristas must look professional, clean, and hygienic.
• All bar staff must adhere to basic hygiene rules.

Well-Groomed Barista Guidelines

• Clothing laundered regularly and properly ironed.
• Clean clothes worn every shift.
• Uniforms worn to prevent cross-contamination.
• Hands must be clean.
• Fingers must not taste food and drinks.
• Hair must be neatly cut or tied back.
• Jewelry and perfume should be kept to a minimum.

Hygiene and Safety Practices

• Wash hands before beginning station responsibilities.
• Wash hands after touching face, hair, nose, or coughing into your hands, or picking up anything off the floor.
• Pick up utensils by the handle when preparing espresso drinks.
• Keep dairy products refrigerated when not in use.
• Avoid touching the cup/mug rim with the mouth.
• Use caution when handling machines and equipment that generate heat to avoid burns.
• Only insert electric plugs in electric outlets.
• Always point the steam wand tip into the drain grid while "bleeding" it to release condensation build-up.
• The station floor should be kept clean, dry, and clutter-free to prevent falls or tripping.
• If an injury happens, immediately stop what you are doing and inform the teacher.

Burn and Cut Response

• Minor burns should be submerged in cold water for at least five minutes.
• Minor cuts should be cleaned with water, applied with first aid antiseptic, and covered with a bandage.
• For serious injuries, seek immediate medical attention; the teacher will call an ambulance or provide transport to the hospital.

Daily Start-Up Procedure for Espresso Machine

• The start-up procedure takes 15-30 minutes after the machine warms up.
• Lock the filter holder on and turn it after the machine has warmed up.
• Run water through the filter holder for 1 minute to heat it.
• Place the previous day's coffee into the grinder's dosing chamber to save fresh coffee used to warm up the machine.
• Make at least three espressos using old grounds to season the group heads and filter holders.
• Empty the dosage/dosing chamber of old coffee grounds.
• Fill the hopper with enough beans for 2-3 hours.
• Grind fresh coffee and make sure the dosing chamber is covered.
• Make a fresh espresso sample and check its quality by tasting, smelling, and checking the crema color, making any necessary adjustments.
• Flush the steam wands for 10 seconds to remove condensation.

Espresso Machine Points of Care

• Use warm and dry cups, stacked only 2 cups high on the cup warmer.
• Always attach the portafilter to the grouphead to warm the basket, so the coffee will not be cold.
• Clean cup holders, steam wands, and water nozzles to prevent scale and bacteria.
• Hit the filter holder on a plastic or wooden support to dispense the cake.
• Do not bang filter holder hard as it could damage it.
• A damaged filter holder may cause water leakage from the edge of the group head.

Dosing

• Dosing is dispensing the correct amount of ground coffee into the portafilter basket.

Techniques for Packing

• Leveling: Uses a scoop to level off the coffee grounds.
• Dosing: Most commonly used technique for making espresso,
• Weighing: Used for grinder calibration or when testing/training to find an extract amount of coffee.

Tamping

• Tamping is the act of flattening and compressing the ground coffee into the portafilter basket after packing.
• The proper action requires a significant amount of pressure is.
• Best accomplished using a hand tamp, so a barista can use their bodyweight.
• Act as a "fine tuner" for controlling extractions.

Tamping Tips

• Use a hand tamper on a counter surface
• The initial tamp should apply 30 lbs of pressure in a twisting motion.
• Then apply 15 lbs of pressure by twisting, setting the coffee grounds evenly throughout the brewing basket.
• A "honey flow" extraction indicates a perfect shot.

Pulling A Shot

• 14 grams of ground coffee makes a 2 oz liquid espresso extraction.
• An espresso extraction time of 22-28 seconds, with 26 seconds being optimal.
• Always extract espresso into shot glasses for all espresso-based drinks.
• Important cream flows out of the shot glass into the customer's cup more completely than pouring from plastic or paper.
• When preparing an espresso, macchiato, or cappuccino, pour espresso directly into a customer's cup.
• After discarding used grounds, always rinse or brush your portafilter and replace it in the group head.
• Used espresso grounds will contaminate the next drink, and portafilters will maintain the right heated temperature when secured in the grouphead.
• Before placing an espresso, wipe the rim of the portafilter free of any excess grounds into groupheads
• Excess espresso grounds will clog the dispersion screens and cause premature wear of grouphead gaskets.
• During hours of operation, the dosing chamber must remain 3/4 full.
• Empty the dispenser chamber of ground espresso at the close of every business day as espresso shots from day-old ground espresso will taste stale.

The Perfect Espresso Shot Guide

• Check if there is enough fresh ground coffee and use warm cups.
• Remove used grounds into the knock box.
• Use a cloth or brush to clean and dry the filter basket.
• Single Shot: Dose coffee with 1 flick.
• Double Shot: Dose coffee with two flicks.
• Level the coffee.
• First Tamp: Tamp with 30 lbs of pressure.
• Second Tamp: Tamp with 15 lbs of pressure.
• Brush any loose coffee off the rim of the basket and tamp the brush again.
• Rinse the group head.
• Brew Coffee:
  • Espresso: Use 7g of coffee to produce 25-30ml between 25-30 seconds per shot.
  • Ristretto: Use 7g of coffee to produce 15ml in 15-20 seconds per shot.
  • Doppio: Use 14g of coffee to produce 25-30ml in 25-30 seconds.

Espresso Extraction Faults

• Under Extract:
  • The water rushes through the coffee.
  • The coffee is extracted for less than 25 seconds.
  • The taste is sour, bitter, and watery.
  • The crema is very light with a poor aroma.
• Over Extract:
  • The water struggles to go through the coffee.
  • The coffee is extracted for more than 30 seconds.
  • The crema is very dark brown
  • The Tastes burnt and bitter.
• Perfect:
  • The Coffee is extracted in 25 seconds.
  • Crema has a Golden Brown colour.
  • Sweet taste
  • Exhibits a "mouse tail."