Barista Training Notes PDF

Espresso Extraction P1: 1. Using grinder grind 1 dose of coffee 2. Measure dose of coffee ★ Single filter basket: 7g of ground coffee ★ Double filter basket: 14g of ground coffee ❖ Correct Dosage of coffee can be measured by Using scales to weig...

Espresso Extraction P1: 1. Using grinder grind 1 dose of coffee 2. Measure dose of coffee ★ Single filter basket: 7g of ground coffee ★ Double filter basket: 14g of ground coffee ❖ Correct Dosage of coffee can be measured by Using scales to weigh the correct dose using the dosing chambers in a grinder- sometimes have chambers specific amounts of coffee sight (Least Reliable) 3. Tamp the Coffee ★ Ground coffee must be compacted using a coffee tamper w/ ~18kg of pressure to prep it for extraction 4. Check the pour ★ Flow texture should appear consistent and be the thickness of cooked spaghetti. ★ 30ml of espresso ~30 seconds (25-30 seconds is acceptable) ★ If the espresso is running faster or slower than this, the grind will need adjusting ❖ A grind size that is too fine will result in the coffee pouring out too slowly. ❖ A grind size that is too coarse will result in the coffee pouring out too quickly. Espresso Extraction P2: - Crema: creamy layer on top of a freshly made espresso. It should be rich and golden in colour. Made when air bubbles combine with oils from finely ground coffee. (fine foam = no big bubbles) - During the espresso extraction, when the coffee changes colour from dark to light the pour should be stopped. ★ Under-extracted: crema = light in colour and thin in appearance. Tasting weak, watery and sour. ★ Over-extracted: crema = dark and patchy in appearance. The coffee will taste burnt and bitter. ★ Good pour: crema = consistent, rich and golden in colour. Timing the 4 Key Variables: 1. Dose: the correct dose of coffee is important 2. Compaction: 18 kg of pressure should be used to compact it 3. Particle size of the grind: a finer grind used in a commercial machine. 4. Humidity:changing humidity in air affects the extraction time. Timing The Pour: - Chaning, coffee will absorb different amounts of moisture and in turn extraction of coffee will be affected. - A good barista will regularly time the extraction and check the spent coffee grounds, making adjustments to allow for the effect of rising and lowering humidity to maintain a 25-30 second extraction time for a 30ml espresso shot. What To look For In Espresso: - Timing of the pour – the espresso pours approximately 30 ml in 25-30 seconds - Crema – rich and golden in colour - Consistency of coffee grounds –the coffee puck should be firm but moist and in one piece when removed from the group handle - Taste – it’s all in the taste! It should be just like a good brew full bodied and sweet