Barista NC II Competency-Based Learning Materials PDF

COMPETENCY - BASED LEARNING MATERIALS Sector: TOURISM SECTOR Qualification: BARISTA NC II Unit of Competency: PREPARE ESPRESSO Module Title: PREPARING ESPRESSO Institution: Page 1 of 48  CORE COMPETENCIES...

COMPETENCY - BASED LEARNING MATERIALS Sector: TOURISM SECTOR Qualification: BARISTA NC II Unit of Competency: PREPARE ESPRESSO Module Title: PREPARING ESPRESSO Institution: Page 1 of 48  CORE COMPETENCIES LIST OF COMPETENCIES No. Unit of Competency Module Title Code Prepare Preparing 1. TRS3113100 espresso espresso 2. Texture milk Texturing milk TRS3113101 Prepare and serve Preparing and serving 3. TRS3113102 coffee beverages coffee beverages Perform basic Performing basic maintenance of 4. maintenance of machine TRS3113103 machine and and equipment equipment Perform basic Performing basic 5. cashiering and general cashiering and general TRS3113104 control procedures control procedures Page 2 of 48  LEARNING OUTCOME SUMMARY QUALIFICATION/LEVEL: BARISTA NC II Unit of Competency: PREPARE ESPRESSO Modules Title: PREPARING ESPRESSO Module Descriptor: This unit deals with the knowledge and skills of preparing the perfect shot of espresso based on the parameters provided herein Nominal Duration: 40 Hours Summary of Learning Outcomes: LO1. Set up and prepare machine and equipment LO2. Dose and Tamp Coffee LO3. Extract espresso Page 3 of 48  INFORMATION SHEET 1.1-1 Coffee Bar tools and equipment Having the right tools can make or break a Barista. High-quality drinks are the direct result of having the right tools at hand. Coffee Bar tools Hand Tamper - are tools used to pack (or "tamp") espresso grounds into the basket of an espresso machine. The purpose of a tamper is to pack the grounds evenly for a quality shot. Essentially, you're taking it from a loose pile of 'dosed' grounds to a tightly compressed cake inside the basket. Bar Spoon - holds about 5 millilitres of liquid (the same as a conventional teaspoon) or 2.5 ml of liquid (standard size in Europe). Its long handle is similar to an iced tea spoon, but is usually decorative and elegant – some variations mimic large swizzle sticks, with a disc at one end. Tamping Pads - are an easy to clean silicon or rubber tamping surface which reduces stress on your wrists from repetitive tamping while protecting your bench from scratches and dents caused by the portafilter. Screwdriver - tool, usually hand-operated, for turning screws with slotted heads. For screws with one straight diametric slot cut across the head, standard screwdrivers with flat blade tips and in a variety of sizes are used. Page 4 of 48 Thermometer w/ clip - incorporate a °C/°F dial with color coded zones that indicate the optimum temperature, making them both simple and fast to use. 20 oz., 32 oz., 10 or 12 oz. steaming pitcher - are used as a vessel for steaming milk in preparation of cappuccino and latte style drinks. Stirrers - is to agitate the liquid for speeding up the reactions or improving mixtures. Straws - a thin hollow tube of paper or plastic for sucking drink from a glass or bottle. Whipped cream dispenser with nozzle - are easy to use and provide perfectly fluffy whipped cream in the amount you need at the time you want. Blind filter - is used for back flushing on espresso machines that have a pressure release mechanism. This is a standard - and necessary - part of cleaning your machine to keep the channels in the group clear, which makes the extraction pressure uniform. Round bar trays - is a flat, round tray specially designed for carrying glassware. Also known as a waiter's tray, they are most commonly used by waiters and bar staff. Page 5 of 48 Milk carafe – is for used or unused milk for storing. Squeeze bottles - a plastic container whose contents can be forced out through a narrow hole at the top by pressing the sides of the bottle together. Water pitcher - a pitcher is a container with a spout used for storing and pouring liquids. Generally, a pitcher also has a handle, which makes pouring easier. Ice shovels – is a tool use for getting a bulk of ice. Cooler/chest box - in its simplest definition is a portable device that is helpful for keeping perishable items or beverages fresh and cool for a long time. It is usually kept closed and is opened only when something is needed from inside of it. Page 6 of 48 All-purpose tongs - that have long arms terminating in small flat circular ends of tongs and are pivoted at a joint close to the handle used to handle delicate objects. Spatula - have a handle that is long enough to keep the holder's hand away from what is being lifted or spread, as well as away from a hot surface. Shot glasses - is an essential measuring tool to use to get uniformity from your espresso. An espresso shot should be 1 ounce, and a double- shot should be 2 ounces. Demitasse cups with saucers - is a small cup used to serve Turkish coffee or espresso. It typically has about 60–90 ml (2–3 FL oz.) capacity – half the size of a full coffee cup. They are typically ceramic (pottery--porcelain or stoneware) and accompanied by matching saucers. Cappuccino cups with saucers - are generally sized between 6-7 oz. to provide room for one or two shots of espresso plus a little steamed milk. Page 7 of 48 Latte cups with saucers - are typically considered the largest size, as the steamed milk being added is denser and can occupy more space in the cup. These usually range from 7 to 9 ounces. The idea behind, wide cup shape is to make it easier for a barista to pour steamed milk over the espresso shot to create latte art. Coffee Bar equipment Espresso machine - brews coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso. The first machine for making espresso was built and patented in 1884 by Angelo Moriondo of Turin, Italy. An improved design was patented on April 28, 1903, by Luigi Bezzera. Refrigerator or cooler for milk/cream – it is used to Store milk and cream to safeguard quality, coldness and freshness. Doser grinder -is intended for grinding various types of coffee. An adjusting knob with scale is used to continuously set the fineness of the grind from "Turkish fine" to "Coarse". Page 8 of 48 French Press – used to hold the coffee and water while it steeps and make it easy to pour the brewed coffee into the mug. Coffee Siphon - brews coffee using two chambers where vapour pressure and gravity produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker, and was invented by Loeff of Berlin in the 1830s. Pour over/V60 Hand drip - is made by Hario. The name stems from the shape of the device. It is ―V‖ shaped with angles of 60 degrees. The internal sides also have interior ridges which help with air flow during the brewing method. Filter paper is inserted into the V shape and coffee grounds placed within the filter paper. The brewed coffee then drips into the cup, delivering a great coffee. Moka pot/stove top espresso maker - is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurised by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and quickly became one of the staples of Italian culture. Page 9 of 48 Automatic drip coffee maker - makers filter water, grind beans, control water temperature, generate the coffee bloom, and keep your coffee hot. Table top stove; camping stove - A portable stove is a cooking stove specially designed to be portable and lightweight, used in camping, picnicking, backpacking, or other use in remote locations where an easily transportable means of cooking or heating is needed. Commercial blender with extra pitcher - A blender (sometimes called a liquidizer) is a kitchen and laboratory appliance used to mix, purée, or emulsify food and other substances. Knock box - A knock box (informally known as a "bash bin", "coffee column", "slam piece" or "bang bang") is a device used to store spent espresso grounds, called a puck, after a shot of espresso has been pulled. Hand stopwatches - is a handheld timepiece designed to measure the amount of time that elapses between its activation and deactivation. Page 10 of 48 3 in 1 Cocktail Shaker – also known as cobbler shaker, consisting of a main container, the Cobbler, has a lid with a built-in strainer, and a cap to cover the strainer holes while shaking. Video: https://www.youtube.com/watch?v=2vrqKbnonn8 Page 11 of 48  SELF-CHECK 1.1-1 Identification Identify the correct answer to the question. 1. This tool is used to pack espresso grounds into the basket of an espresso machine. 2. These are used as a vessel for steaming milk in preparation of cappuccino and latte style drinks. 3. This is used to hold the coffee and water while it steeps and make it easy to pour the brewed coffee into the mug. 4. This brews coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso. 5. This brews coffee using two chambers where vapour pressure and gravity produce coffee. Page 12 of 48  INFORMATION SHEET 1.1-2 Types of espresso machine There really is no single right way to build an espresso machine. For that reason, you‘ll see hundreds of varieties, from the candle-driven models found in antique stores to the impressively proportioned, dual thermostat-controlled, multi- chambered machines in cafes. Types of espresso machine STEAM-DRIVEN MACHINES Within an airtight tank, water is brought to boiling point and steam is created. This produces pressure, which forces the water through a reservoir and into the coffee. It‘s similar to what happens inside a stove-top moka pot. The downside of steam-driven machines is that they only reach 1–1.5 bars of pressure. The ideal pressure for a shot of espresso is 9 bars. In these machines, the water used to create steam is also used to brew the coffee. This means the water is near boiling when it reaches the beans and can make the coffee taste bad due to over-extraction Steam-driven machines work well if you want a quick espresso without too much investment of time or money. With some experimentation with grind size you may be able to figure out how to produce a well-brewed cup without over- extraction. Page 13 of 48 LEVER-DRIVEN MACHINES Lever-driven machines require physical strength to pull a shot. There are two kinds: manual and spring-loaded. A manual machine can be recognised by the horizontal resting position of the lever. When it is raised, an opening in the brewing chamber draws in pre- heated water to saturate the grounds. The barista can control the length of pre-infusion, flow rate, and pressure by when they bring down the lever. In spring-driven machines, the lever points up when the internal spring is relaxed. Pulling the lever down causes the spring to compress and brings the piston up. This creates space in the brewing chamber for water to enter. The lever comes back up as the spring releases its tension. This causes the piston to push the water down and extract the espresso. With lever machines, the barista is in control. If a certain coffee needs a longer pre-infusion or extracts more flavour with a distinct pressure profile, it is easy to do this. They allow creativity and experimentation. Lever machines are eye-catching and the lack of electrical components can be appealing. They aren‘t often used today and certainly aren‘t ideal for a busy coffee shop, but if you want a steampunk method of making coffe e, this kind of machine is for you. Page 14 of 48 Video: https://www.youtube.com/watch?v=0vlKOEwAJdE PUMP-DRIVEN MACHINES They work by using an electronic pump to drive pre-heated water through the brew chamber and into a bed of coffee. With an electronic pump, it is easy to achieve consistent high pressure. Three main categories of pump-driven machine: Semi-Automatic Machines Semi-automatic machines use an automated system to drive the water through the grouphead. Grinding, tamping, and control of extraction time are the responsibility of the barista. Page 15 of 48 They are a good compromise between human control and mechanised consistency. You‘re in charge of the shot, but there is regulated water pressure and temperature so it‘s harder to mess up. Automatic Machines These are very similar to semi-automatic machines, but they automatically stop the flow of water. This ensures consistent volume in each shot and means you don‘t have to stand over each espresso to stop overflow. Automatic espresso machines are also used in cafés. Super-Automatic Machines The machine grinds the beans and measures, fills, and tamps the grounds into the portafilter. Press a button and get a consistent shot every time. Some machines let you make adjustments to grind size and timing, but there is little room for creativity. They tend to be used in homes and offices, rather than coffee shops.. Page 16 of 48  SELF-CHECK 1.1-2 Identification Identify the correct answer to the question. 1. These espresso machines used water to create steam is also used to brew the coffee. 2. These espresso machines require physical strength to pull a shot. 3. This espresso machine uses an electronic pump to drive pre-heated water through the brew chamber and into a bed of coffee. 4. An espresso machine uses an automated system to drive the w ater through the grouphead. 5. These espresso machines automatically stop the flow of water to ensure consistent volume in each shot and means to stop overflowing of espresso shot. Page 17 of 48  INFORMATION SHEET 1.1-3 Types of coffee grinder A good grinder will grind your beans to a uniform size so that you get the most out of your beans. Grinding beans every day before you make coffee may sound like a hassle, but a grinder can quickly pulverize your beans to maximize their flavour. Types of coffee grinder 1. Blade Grinders Blade grinders are generally the most inexpensive type of coffee grinder. As their name suggests, they use a blade to cut up the coffee beans. The blade spins very quickly and looks a like a propeller. It slices the beans into smaller and smaller pieces. The fineness of the ground coffee is controlled by the length of time that you grind the coffee beans for. This makes them less precise than burr machines, as uneven sized coffee grounds can result, giving a slightly less consistent drink quality. The heat generated by the rapidly revolving blades can also affect the taste. Page 18 of 48 These machines are also relatively noisy, when compared with burr and manual grinders. If you just want something straightforward for a low cost that does the job and doesn't take up much space, this type of grinder will satisfy the majority of coffee lovers. They are excellent for small kitchens and office spaces. 2. Burr Grinders This type of grinder works by crushing the coffee beans against a static surface with a grinder wheel. The coarseness/fineness of the coffee grounds is set by the position of the burr. This effectively means that you can dictate the size of the coffee grounds much more accurately and consistently than with a blade grinder. Burr grinders typically have multiple settings, allowing you to choose the appropriate coarseness required for your coffee maker. There are two main types of burr grinder: those with flat grinder wheels and those with conical grinder wheels. Page 19 of 48 Wheel Burr Grinders This type generally costs the least out of the two. They have two main downsides when compared to conical burr machines, however. The first one being that they can be loud, due to the wheel, which rotates extremely quickly; and the second problem is that they are relatively messy. They are still generally superior to blade grinders in most respects, however. Conical Burr Grinders Conical burr grinders are generally accepted to be the best type of grinder available, but they are also the most expensive. Because they can work at a slower speed, you don't get the heat problems that you can get with a blade machine. They don‘t create as much noise as wheel burr grinders and make less mess, as the grinder doesn‘t need to work as fast. You can also grind oilier coffee beans without worrying so much about clogging up your machine, which can be an issue with other types of grinder. Attribute Blade Grinder Burr Grinder Accuracy Moderate Excellent Messiness High Moderate Page 20 of 48  Attribute Blade Grinder Burr Grinder Loudness Noisy Quiet Expense Inexpensive Pricier 3. Manual Grinders These types of grinder generally work by the operator turning a crank. The size of the grounds is dictated by how long you grind for. There are a number of advantages with owning a manual grinder. Firstly you don't need a power source, so you can use them outdoors, or when traveling. They are also very quiet to operate and often relatively inexpensive to buy. Manual grinders can also look more attractive than their electrical counterparts, especially those with a vintage or exotic design, and can make a good talking point at social events. Video: https://www.youtube.com/watch?v=n806rql4sp4 Page 21 of 48  SELF-CHECK 1.1-3 Multiple Choices: Instruction: Encircle the correct answer. 1. These grinders are generally accepted to be the best type of grinder available, but they are also the most expensive. A. Manual Grinders B. Wheel Burr Grinders C. Burr Grinders D. Conical Burr Grinders 2. This type of grinder works by crushing the coffee beans against a static surface with a grinder wheel. A. Manual Grinders B. Wheel Burr Grinders C. Burr Grinders D. Conical Burr Grinders 3. These types of grinder generally work by the operator turning a crank. A. Manual Grinders B. Wheel Burr Grinders C. Burr Grinders D. Conical Burr Grinders 4. These grinder can be loud, due to the wheel, which rotates extremely quickly. A. Manual Grinders B. Wheel Burr Grinders C. Burr Grinders D. Conical Burr Grinders 5. These grinder has a blade spins very quickly and looks a like a propeller. It slices the beans into smaller and smaller pieces. A. Blade Grinders B. Wheel Burr Grinders C. Burr Grinders D. Conical Burr Grinders Page 22 of 48  INFORMATION SHEET 1.1-4 Varieties of coffee More often than not, when we think of how coffee is categorized and marketed, we‘re usually thinking of things like roasting profiles or source of origin. This information is certainly helpful in identifying what to expect with a given coffee, but it doesn‘t tell the whole story. Varieties of coffee Arabica Coffee Arabica, also known as coffea arabica or Arabian coffee is believed to be the first species of coffee cultivated. This would have been during the 11 t h century in Et hiopia. It is so popular because of its delicious taste. In the flavour profile you may notice sweetness wit h hints of caramel, nuts and chocolate. Some blends have a fruitier profile, with flavours of berries. The type of acidity depends on the growing conditions, but man y coffee connoisseurs favour Arabica for a pleasant acidity. Arabica has the most varietals Page 23 of 48 Robusta Coffee Robusta Coffee known as Coffea canephora, it makes up around 30% of total production Robusta grows at a much lower altitude than Arabica, usually at around 0 – 800 metres above sea level. Robusta has a stronger and slightly harsher taste. It is also described to have peanutty after taste. Robusta has almost double the amount of caffeine that Arabica has, which is why those who prefer a very strong, dark and pow erful cup may prefer it. There are much fewer varietals of Robusta beans due to the lack of demand. There are also many which are part Arabica and part Robusta, these are called hybrids. Some of the main varietals include:  Kopi Luwak  Timor hybrid  Kapéng Alamid  Icatu Page 24 of 48 Liberica Coffee Liberica is a rare t ype of bean that is often unheard of. It is a ‗heirloom‘ species, which is a common term used in Western countries, or it‘s also referred to as ‗heritage variet y‘ in Australia. Liberica was introduced to Ba tangas in the Philippines in the late 19 t h century. Its duty was to revive the country‘s production after the coffee rust disease killed the Arabica plants. Today, Liberica is still grown in Batangas, as well as:  Cavite  Central Java  Eastern Java  West Africa  Malaysia The flavour profile is unique, and is described as smoky, nutty, and floral with hints of dark chocolate, ripe berry and spice. It is favoured for its smooth aftertaste and lingering taste o f rich dark chocolate. The most popular varietal of Liberica is Kapeng barako, also known as barako coffee in English. The first Barako tree was grown in Brazil; however it now resides in the Philippines. It is favou red for Page 25 of 48 its strong flavour and pungent aroma. Other than being used for beverages, Barako is also used as a body scrub in local spas. Excelsa Coffee The fourth major type of coffee bean is called Excelsa. Though it was once considered a separate coffee species, scientists recently reclassified it as a Liberica variant. Excelsa beans grow almost entirely in Southeast Asia, and they‘re shaped somewhat like Liberica beans — elongated ovals. These beans grow on large 20 to 30-foot coffee plants at medium altitudes. Excelsa beans are pretty unique. They combine light roast traits like tart notes and fruity flavours with flavours‘ that are more reminiscent of dark roasts. They‘re also lighter on aroma and caffeine — while maintaining an unusual depth of flavour. You can sometimes find these unusual beans in blends because they add complexity. Video: https://www.youtube.com/watch?v=HXx3XJxXUCI Page 26 of 48  SELF-CHECK 1.1-4 Identification Identify the correct answer to the question. 1. These beans have a stronger and slightly harsher taste. 2. This bean is described as smoky, nutty, and floral with hints of dark chocolate, ripe berry and spice. 3. These beans grow almost entirely in Southeast Asia, and they‘re shaped somewhat like Liberica beans — elongated ovals. 4. These beans are popular beca use of its delicious taste. Page 27 of 48  INFORMATION SHEET 1.2-1 Types of coffee grounds One of the most important and oftentimes overlooked steps in the coffee making process is the coffee grind. Over grinding or not grinding enough can make or break the bold and rich taste that coffee provides. Though it may be simpler to buy pre-ground coffee, the quality will be nowhere near to that of freshly ground coffee beans. Thus, it‘s important to understand the proper coffee grind required for different brewing methods. Types of coffee grounds Grind for a French Press – Coarse Grind Making coffee from a French Press requires a coarse, even grind. A coarse ground will look somewhat chunky. Because the coffee is steeped in boiling water, the contact time between the water and coffee is much longer, which requires a coarser grind. Grinding the coffee too coarse will make the coffee weak. Grinding too fine will make the coffee murky and taste bitter. Grind for a Pour over – Medium-Fine Grind If you are using a cone-shaped pour over, then use a medium-fine coffee grind. Since there are many different pour over brewers, each one will need a slightly different grind. You may need to experiment a bit more with this method until Page 28 of 48 you find what tastes best for you. Keep in mind: the less time the water is in contact with the coffee grind, the finer the grind should be. Grind for a Siphon Coffee Maker- Medium Siphon coffee requires a medium grind size between filter and espresso but closer to the filter size. Siphon coffee makers typically use a cloth or metal filter, producing a full-bodied and clean cup. You don‘t want the grinds to be too fine that they‘ll clog the filter and you don‘t want them to be too big. If the grinds are too big, flavor will be lacking as it is a quick brewing process. Grind for a Stovetop Espresso Maker and Espresso Machine – Fine Grind For stovetop espresso makers and espresso machine, use a fine coffee grind. A fine grind will be similar in size and feel to that of sugar. It should also be slightly coarser than a grind used for a regular espresso maker. Fine grind is required because of the short time the coffee grind comes in contact with water. Pressure builds up in the espresso maker which forces the water through the fine grinds. If you were to use a coarse grind, the water would not be able to Page 29 of 48 extract the flavour from the beans. Due to this, espresso is the most sensitive of coffee types when it comes to the size of the grind of coffee beans. If the grind is just slightly finer or coarser, it can drastically affect the end taste of the espresso. Grind for Turkish coffee Maker- Extra Fine Turkish coffee is essentially very strong coffee with fine grinds in it. Based on that description alone, it‘s a no-brainer that this kind of coffee requires an extra fine grind. To give you an idea of size, the coffee grinds should resemble powdered sugar, making it even finer than what‘s used espresso. The grinds need to be so fine that some grinders can‘t even accommodate Turkish coffee. So when you‘re looking for a coffee grinder, make sure it has the proper settings should Turkish coffee be your coffee of choice. Video: https://www.youtube.com/watch?v=bgJ8E6e8rko Page 30 of 48  SELF-CHECK 1.2-1 Multiple Choices: Instruction: Encircle the correct answer. 1. Grind used in Pour over. A. Fine Grind B. Medium-Fine Grind C. Coarse Grind D. Medium Grind 2. Grind used in French Press. A. Fine Grind B. Medium-Fine Grind C. Coarse Grind D. Medium Grind 3. Grind used in Espresso Machine. A. Fine Grind B. Medium-Fine Grind C. Coarse Grind D. Medium Grind 4. Grind used in Coffee Siphon. A. Fine Grind B. Medium-Fine Grind C. Coarse Grind D. Medium Grind 5. Grind used in Turkish coffee. A. Extra Fine Grind B. Medium-Fine Grind C. Coarse Grind D. Medium Grind Page 31 of 48  INFORMATION SHEET 1.2-2 Procedure for dosing When preparing espresso coffee the importance of dosing coffee cannot be underestimated. The term dosing coffee simply refers to grinding the correct or needed quantity of coffee for a given filter basket, think of it as if you were taking a 'dose' of medicine, Too much - not good, not enough - won't be effective. Procedure for dosing 1. Ensure you have turned the grinder on before you remove the portafilter from the machines group head. 2. With a clean and dry tea towel, wipe the porta filter clean of all coffee grounds. 3. Power off the grinder. 4. Pull out the dosing arm of the grinder and pause for a second before slowly guiding the dosing arm back into its original position. 5. Wait until the basket is half full of ground coffee; gently tap the portafilter off its rest to settle the coffee grounds. 6. Go back and completely fill the basket, even slightly ‗over dose‘ your basket with ground coffee for a fuller effect. The appropriate amount of ground coffee is dosed in the portafilter. May be between 7-9 grams for single shot and 14-18 grams for a double shot. Video: https://www.youtube.com/watch?v=eGKPFu8yhi0 Page 32 of 48  SELF-CHECK 1.2-2 True or False Write true if the statement is correct and false if the statement is not correct. 1. Ensure you have turned the grinder on before you remove the portafilter from the machines group head. 2. Use a clean and wet towel to wipe the porta filter. 3. Pull out the dosing arm of the grinder and pause for a second before slowly guiding the dosing arm back into its original position. 4. When basket is half full of ground coffee; don‘t tap the portafilter. 5. An appropriate amount of ground coffee is dosed in double spouted portafilter is 14 to 18 grams. Page 33 of 48  INFORMATION SHEET 1.2-3 Procedure for tamping Tamping is an absolutely imperative part of the brewing process because when the water pushes down into the puck, it‘s subject to major pressure and as such, has an incredible ability to find the path of least resistance through the grinds. Procedure for tamping 1. Position the tamper on the already dosed coffee. 2. Ensure that the tamper is level and not slanted in the filter basket. 3. Forcefully tamp or press down on the coffee with both your thumb and forefinger to apply an even amount of pressure that maybe between 30-50 lbs. pressure but also apply weight from your shoulders. 4. Lift the coffee away, before lightly tamping again to further polish the coffee. Wipe clean any loose grounds of coffee off the rim of the handle, basket and spouts before inserting the portafilter into the machine. Video: https://www.youtube.com/watch?v=jjy0cdBlJtE Page 34 of 48  SELF-CHECK 1.2-3 True or False Write true if the statement is correct and false if the statement is not correct. 1. The ideal tamping pressure is 30 to 50 lbs. 2. Ensure that the tamper is slanted in the filter basket. 3. Forcefully tamp or press down on the coffee with both hands. 4. Lift the coffee away, before lightly tamping again to further polish the coffee. 5. Wipe clean any loose grounds of coffee off the rim of the handle, basket and spouts before inserting the portafilter into the machine. Page 35 of 48  INFORMATION SHEET 1.3-1 Espresso Espresso is a concentrated form of coffee served in small, strong shots and is the base for many coffee drinks. It's made from the same beans as coffee but is stronger, thicker, and higher in caffeine. Espresso Espresso (ess-PRESS-oh) is a full-flavored, concentrated form of coffee that is served in ―shots.‖ It is made by forcing pressurized hot water through very finely ground coffee beans using an espresso machine. The result is a liquid stronger than coffee topped with ―crema,‖ brown foam that forms when air bubbles combine with the soluble oils of fine-ground coffee and sits on top of a properly pulled shot of espresso. The crema adds to the rich flavor and lingering aftertaste of espresso. Espresso is made using the exact same plant as coffee, and is grown, processed, and roasted the same way. Any origin and roast coffee can be used to make espresso. The difference between coffee and espresso is in the grind and the treatment of the beans. The beans are ground to a finer consistency than coffee and firmly packed before hot water is forced through using an espresso machine. This results in a shot of espresso, which can be enjoyed as-is or used to make a long list of drinks including a cappuccino or Americano. Espresso has all of the same flavors of coffee but amplified—bitter, lightly sweet, acidic, and toasty. The exact flavor profile will vary depending on the coffee roast. It has a thicker, creamier texture than coffee. Page 36 of 48 Three Parts of an Espresso Crema (Emulsion) - Produced when the oil gets emulsified by the pressure of the Espresso Machine. Body (Suspension) - Particles and gas bubbles that are suspended in an espresso, helps inhibit the bitter flavor of the coffee. Heart (Solution) - Water soluble elements. Health Benefits of Drinking Espresso Page 37 of 48 1. It enhances long-term memory Mastering the art of pouring the perfect espresso shot is worth it when you consider that by drinking the right amount of caffeine, you can improve your long-term memory. A study which found that drinking the equivalent of two espressos enhanced the process of memory consolidation. This process, in turn, improved long-term memory among the subjects. 2. It increases attention Caffeine has been found to reduce symptoms of fatigue, while also improving sustained attention and vigilance. These effects are thought to occur thanks to a neuro-chemical interaction. Coffee maintains a greater dopamine concentration, particularly in the areas of the brain that are linked to attention. Keep in mind that the benefits tend to be short-term, and you want to avoid overdoing it. Too much caffeine can make you feel jittery, making it far harder to concentrate. 3. It can help you lose weight What sets espresso apart from some of the other beverages found at coffee shops, is that it is low-calorie. It only contains about three calories per ounce, assuming you‘re not adding any sugar or cream. It can also help to improve your exercise performance. Caffeine made workouts appear less strenuous, by lowering the perceived level of exertion by over 5%. Coffee also reduces the level of perceived muscle pain which occurs when doing exercises. Ingesting a dose of caffeine equivalent to two or three cups of coffee an hour before 30 minutes of workout reduces muscle pain, allowing you to push yourself a little bit harder. 4. It reduces the risk of a stroke Drinking at least one cup of coffee a day can lessen the risk of suffering from a stroke. This result is thought to be due to the antioxidant properties of coffee. Drinking one or more cups of coffee a day reduced your chances of suffering from a stroke by 25%. Page 38 of 48 5. It lowers your risk of diabetes Higher coffee consumption is linked to a lower risk of type 2 diabetes. It concluded that those who increased their daily coffee consumption by more than one cup lowered their risk of type 2 diabetes by 11%. Of course, drinking more coffee is just one factor that can influence diabetes risk, so you still want to be physically active and watch your weight. Video: https://www.youtube.com/watch?v=4ISxvMhz5qI Page 39 of 48  SELF-CHECK 1.3-1 Multiple Choices: Instruction: Encircle the correct answer. 1. It is made by forcing pressurized hot water through very finely ground coffee beans using an espresso machine. A. Heart (Solution) B. Body (Suspension) C. Crema (Emulsion) D. Espresso 2. Particles and gas bubbles that are suspended in an espresso, helps inhibit the bitter flavor of the coffee. A. Heart (Solution) B. Body (Suspension) C. Crema (Emulsion) D. Espresso 3. A water soluble elements. A. Heart (Solution) B. Body (Suspension) C. Crema (Emulsion) D. Espresso 4. Produced when the oil gets emulsified by the pressure of the Espresso Machine. A. Heart (Solution) B. Body (Suspension) C. Crema (Emulsion) D. Espresso Page 40 of 48  INFORMATION SHEET 1.3-2 Espresso Extraction Extraction is arguably the most important and least understood aspect of coffee brewing. It‘s everything. Without extraction, you don‘t even get a cup of coffee. Espresso Extraction Coffee extraction occurs during the preparation of coffee. It is the process of dissolving desirable compounds that occur naturally in coffee beans. These compounds are known as coffee solubles. Solubles extracted from coffee beans include carbohydrates, lipids, melanoidins, acids, and caffeine. Proper brewing of coffee requires that the correct degree of extraction occurs. Degree of extraction depends on quantity of coffee, grind (whether coarse or fine), duration of brewing, and water temperature. The ideal extraction time is between 20 – 30 seconds. Page 41 of 48 Under Extraction This is difficult to quantify without the needed equipment at hand, but in terms of flavour, we speak of under extraction when we have not removed enough flavour from the beans, particularly the material that could give it balance and more sweetness. The drink presents sour and herbal flavours, low sweetness, maybe a little salty (particularly in espresso) and a very short aftertaste. These are the most obvious indicators of under extraction. It is important to clarify that the compounds responsible for these undesirable flavors also exist in a balanced flavoured beverage. A common confusion when describing flavours is presented between the concepts of ―sour and acid‖. These are two different things, although many people interpret them equally and in many languages, they are practically the same. In coffee, we speak of ―sour‖ as something undesirable, a very intense acidity that creates an immediate physiological reaction as when we eat very acidic lemons. Acidity, although it can also be good or bad, is more a category of flavours. We all talk about a coffee ―with a juicy acidity‖, acidity like green apple‖ or we speak of ―a sharp and sour acidity‖. Over extraction The main characteristics are an intense bitterness and astringency or dry mouth. To understand the meaning of ―bitter‖ we may refer to products such as tonic water, pure caffeine or Campari. Page 42 of 48 Caffeine is understood to be one of the main causes of bitterness in coffee, but other chemical compounds within the coffee bean that contribute to this flavour, such as other acids and carbohydrates. The distillation and degradation of sugars also generate bitter flavours. Ideal Extraction A well prepared coffee, and according to the parameters established by the coffee industry between 18% and 22% should be sweet, creamy, with a good definition of its fruity attributes and flavours. The residual taste or aftertaste is also a good indicator of good preparation if it is long and pleasant. A well-prepared coffee is a coffee with a balance between its main attributes, such as aroma, acidity, sweetness (Flavor), weight in the mouth (Body) and residual (Finish). Video: https://www.youtube.com/watch?v=qFCtD2Q59D4&t Page 43 of 48  SELF-CHECK 1.3-2 Multiple Choices: Instruction: Encircle the correct answer. 1. It is the process of dissolving desirable compounds that occur naturally in coffee beans. A. Coffee infusion B. Coffee induction C. Coffee soluble D. Coffee extraction 2. It occurs when too many coffee solids are extracted, resulting in a strong and harsh flavor. A. Over exertion B. Under evaluation C. Over extraction D. Under extraction 3. What are the 5 elements in tasting coffee? A. bitter, body, acidity, flavor, finish B. aroma, body, acidity, berry, finish C. aroma, body, fruity, flavor, finish D. aroma, body, acidity, flavor, finish 4. The drink presents sour and herbal flavors, low sweetness, and a very short aftertaste A. Over exertion B. Under evaluation C. Over extraction D. Under extraction 5. What is the ideal extraction time? A. 20 – 30 seconds B. 30 – 35 seconds C. 10 – 20 seconds D. 40 – 45 seconds Page 44 of 48  INFORMATION SHEET 1.3-3 Extract the coffee Fresh espresso is a treat when it's made correctly. If you can't get to the local coffee shop for your daily shot, use an espresso machine. Purchase your favourite beans and grind them for espresso. Ensure that your machine is clean and full of filtered water before you prepare the espresso. You'll need to take out the portafilter (the handled brew basket) and fill it with espresso. Tamp (pack) the espresso down, so it extracts evenly and put it back into the machine. Start (pull) the shot and you should see creamy espresso drip into your cup. Extract the coffee Insert the portafilter into the brew head. Turn the brew head on your machine on for a few seconds. This will rinse away any grounds from a previous brew, so they won't get your puck of espresso dirty or wet. As soon as the portafilter is packed and tamped, insert it into the brew head.  Avoid filling the portafilter and letting it sit with packed espresso. The portafilter should still be hot from being in the machine, so letting espresso sit in it could burn it a little or give a bitter taste. Page 45 of 48 Start pulling the espresso shot. Immediately turn your machine on to start the shot and place your warmed espresso cup or shot glass underneath it. You should also start a timer. You'll notice that it takes several seconds before the espresso begins to drip into the cup. It should look creamy and thick as it starts to come out. This is the crema.  Don't put the filled portafilter into the brew head and wait to extract the espresso. The espresso grounds will begin to heat up as soon as they come into contact with the brew head. Stop the shot Page 46 of 48 If you're extracting a single shot, you'll probably want to stop the shot once it's brewed for around 20 seconds. If you're extracting a double shot, you'll want to let it go for 20 to 30 seconds. Turn off the machine once you've got the desired volume and the shot begins to turn blonde.  Most single shots will be about 1 ounce (30 ml) and double shots are usually 2 to 2.5 ounces (60 to 75 ml). Video: https://www.youtube.com/watch?v=9DbV9BKRnl4 Page 47 of 48  SELF-CHECK 1.3-3 True or False Write true if the statement is correct and false if the statement is not correct. 1. Allow filling the portafilter and let it sit with packed espresso. 2. The portafilter should still be hot coming from the espresso machine in placing the ground coffee. 3. Immediate extraction should be done once you place a filled portafilter in the grouphead. 4. Extraction time for espresso shot must be around 20 to 30 seconds. 5. A 1 ounce shot of espresso must contain 20 to 30 ml. Page 48 of 48