Barista Training Notes PDF
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Summary
This document provides information about coffee beans, blends, and roasting methods. It describes different types of coffee beans, highlighting their characteristics. The document also explains how coffee is roasted and the resulting flavor profiles.
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Beans: - 100 species BUT only 2 commercially - Arabica Bean: ★ Most of the worlds production ★ Peanut shaped ★ Lower in caffeine ★ Sweet smell ★ Better+Smoother Flavour - Robusta Bean: ★ Higher in caffeine ★ Stronger taste, a...
Beans: - 100 species BUT only 2 commercially - Arabica Bean: ★ Most of the worlds production ★ Peanut shaped ★ Lower in caffeine ★ Sweet smell ★ Better+Smoother Flavour - Robusta Bean: ★ Higher in caffeine ★ Stronger taste, acidic ★ Ball Bearing shaped Blends: - Coffee used in cafés is a blend of different varieties of coffee, coming from a range of regions or countries. - Single origin: From one region/country, own distinct flavour - House Blend: Main blend used by a cafe ★ Usually blends are used in a cafe to get a balanced flavour Roasts: - Roasting is a heat process that makes coffee into the dark brown beans bringing out flavor and smell. - Has 4 categories ★ Light ★ Medium: Brown+choco looking w/smooth taste ★ Medium Dark ★ Dark: Darker brittle beans w/less moisture, oilier exterior, bittersweet/tangy flavour ❖ Difference in roast times between a medium and dark roast is about two minutes. - In summary: the longer you roast, the darker and more powerful the flavour and less caffeine presence.
