Barista Training Notes PDF
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Summary
These notes provide a comprehensive overview of espresso machine components for barista training, including instructions and procedures. It covers espresso machines, grinders, steam wands, group heads, and tampers. The document also explains the process for preparing and brewing espresso. The notes give crucial information about the use and maintenance of coffee brewing machines.
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Espresso Machine and Grinder + Components Espresso Machine:m - It is recommended that a machine be turned on at least 20 minutes prior to the first coffee being made. ❖ Will Learn Mostly in Practical Training Grinder:g - Used to grind roasted coffee beans. In a café, the grinder...
Espresso Machine and Grinder + Components Espresso Machine:m - It is recommended that a machine be turned on at least 20 minutes prior to the first coffee being made. ❖ Will Learn Mostly in Practical Training Grinder:g - Used to grind roasted coffee beans. In a café, the grinder sits next to the espresso machine. - START OF THE DAY: Grinder should be turned on and the hopper filled with beans. Steam Wand:m - Long metal tube with a nozzle attached to the end which brings out steam from the espresso machine to heat and texture milk - Pressure should make the milk move in a circular motion - Steam should be introduced gradually to the milk by carefully lowering the jug ★ Results in froth :3 ❖ Before Texturing milk: steam wands should be purged ❖ After texturing milk: steam wands should be cleaned and purged. ❖ Wipe the whole steam wand with a damp cloth including the nozzle then purge steam into drip tray. Group Head:m - Part of the espresso machine where the water for making espresso is dispersed. It includes a shower screen and brass plate. - flushed before and after use. Cleans the shower screen and Drainage pipes under the drip tray. Group Handle:m - Ground Coffee is dispensed into filter basket which sits within the group handle - Single group handle = one dose of coffee + one shot of espresso to be poured. - double group handle = will hold two doses of coffee + two shots of espresso/ristretto to be poured. Tamper:? - Used to pack or compact coffee grounds into baskets to create resistance for the water to extract the oil from the coffee. - a good tamper is made from lightweight metal and matches the size of the basket. - Commercial machine the basket size is about 58mm. (Generally in a commercial cafe) - The basket sizes in domestic machines range from 50-54mm.
