YOUR ESSENTIAL GUIDE TO COFFEE

ESPRESSO LATTE MACCHIATO

AKA: SHORT BLACK

1 SHOT ESPRESSO 1 SHOT ESPRESSO

1 SHOT OF ESPRESSO
SERVED IN: DEMI-TASSE CUP OR SMALL GLASS
1 CM FOAM TEXTURED MILK DASH OF MILK
SERVED IN 8-10OZ GLASS SERVED IN: DEMI-TASSE CUP OR SMALL GLASS

FLAT WHITE MOCHA CAPPUCCINO

1 SHOT ESPRESSO 1 SHOT ESPRESSO

0.5CM FOAM TEXTURED MILK 1.5 CM FOAM TEXTURED MILK
SERVED IN 8-10OZ CUP
CHOC POWDER TOP

S E R V E D I N 8 - 1 0OOZZCCUUPP

PICCOLO LATTE LONG BLACK BABYCINO

AKA: AMERICANO

1 SHOT ESPRESSO 2 SHOTS ESPRESSO CHOC POWDER

0.5CM FOAM TEXTURED MILK 100-120 ML HOT WATER FOAM MILK
SERVED IN DEMI-TASSE CUP SERVED IN 8-10OZ CUP *MARSHMALLOW
SERVED IN DEMI-TASSE CUP
*ONLY
*ONLY IF
IF CHILD
CHILD IS
IS WELL
WELL BEHAVED
BEHAVED

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YOUR ESSENTIAL FACTS ABOUT COFFEE

ETHIOPIA
Co ffee is t h ou g h t t o h a ve origina ted fr om Ehiopia in Nother n Afr ica.

CHERRY RED
T he co lou r o f a r ip e c he rry on the c off ee plan t has to b e r ed r eady f or
h a rvest in g .

TWO BEANS
Y ou will find t wo co ffee be an s in e ac h cher r y.

ARABICA & ROBUSTA

T her e a re two ty p es o f co ffee bea n v a riety, Ar abic a an d R obusta.

1 SHOT ESPRESSO
WHICH BEAN IS BEST? 1.5 CM FOAM TEXTURED MILK
CHOC POWDER TOP
SERVED IN 8-10OZ CUP
Wh ils t ma n y fa v o u r Ara bic a bean s f or their espr esso, ther e are also more and m ore
p eo ple wa n ting Rob us ta in the ir es pr esso, es pec ially thos e wantin g the tradit ional
I ta lian st yle esp ress o.

COFFEE PROCESS
Th e t wo met ho d s u sed t o pr oc ess the c of fee beans are w et s oaked in water
a n d dry so a ked in th e s un.

ROASTING AND AROMA

Du ring th e r o ast in g p ro c ess of the c offee b eans, the b ean expands an d r elease s
n a t ura l o ils. Th e bea n s cha n ge colour f r om light to dar k r oast. Roas ting r educ es t h e
a mo u nt o f caf feine in t h e c offee bea n an d pr oduc es a n ic e str ong ar oma.

STORAGE
Co ffee is b es t st o red in a cool, dark and dr y place . Left ov er beans should b e put in
a n airt ig h t sea led co n ta in er a n d pla c ed in a cool dark, dry plac e. We do not
reco mmen d fr eezin g bea ns, n or p utting a w e t rag ov er the gr in der's bean ho ppe r .

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ESSENTIAL PREPARATION AND CLEANING

WORK PREPARATION
IT IS IMPORTANT FOR THE BARISTA (COFFEE MAKER) TO SET UP THEIR
WORKSTATION BEFORE SERVICE

Always set, check and adjust the size of the grind each morning.
If the size of the grind is coarse - coffee is under extracted making the coffee weak in taste.
If the size of the grind is too fine - coffee is over extracted, making the coffee burnt in taste.
It is important for the Barista to adjust the grind and run a few shots
of espresso before service.
Having 3 different cloths at your work station avoids
cross contamination, ensures food safety and OH&S.
Green cloth for wands, blue cloth to clean bench tops
and a tea towel for group handles. 1 SHOT ESPRESSO
1.5 CM FOAM TEXTURED MILK
CHOC POWDER TOP
SERVED IN 8-10OZ CUP

CLEANING & MAINTENANCE

IT IS IMPORTANT FOR THE BARISTA (COFFEE MAKER) TO CLEAN AND
MAINTAIN THEIR WORKSTATION THROUGHOUT AND AFTER SERVICE

The steaming wand should be wiped with the correct cloth and purged (flush out) after using.
The blind filter should be used to back flush the group head.
Wipe the espresso machine and around work station with damp cloth.
Empty out the coffee bean hopper and dosing chamber, use a nylon
brush to clean around the grinder and cloth.
Do not put water through the grinder!
Use energy and water resources efficiently when preparing and
cleaning equipment to reduce negative environmental impacts.
Use correct and environmentally sound disposal methods for coffee
making waste including recyclable glass and bottles and containers.

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ESSENTIAL COFFEE MAKING BASICS

THE BASIC ELEMENTS

IT'S EASY TO MAKE A GOOD COFFEE, YOU JUST NEED TO UNDERSTAND A
FEW BASIC ELEMENTS AND PUT IN THE TIME TO PRACTICE AND COMBINE
THESE BASIC ELEMENTS OF:

1: ESPRESSO
2: MILK
3: POUR

1: ESPRESSO
TO POUR A GREAT ESPRESSO THERE ARE A FEW FACTORS TO TAKE INTO
ACCOUNT BUT IT ALL REVOLVES AROUND PRESSURE.
1 SHOT ESPRESSO
1.5 CM FOAM TEXTURED MILK
Pressure is what sets espresso coffee aside from any type: drip, filter, perculated or even
CHOC POWDER TOP
instant. SERVED IN 8-10OZ CUP

To get the right pressure you must have the pump pressure set correctly and your grind must
be fine-tuned to create the right conditions within the group handle to extract espresso.
The grind should feel soft to touch but then rub it between your fingers you will have a grainy
finish. Too much soft and the grind is most likely too fine. Too much grain and the grind is too
coarse
Extraction time: A good rule of thumb is that a 30ml espresso shot should be extracted for
25-30 seconds.
WHICH BUTTON? WHICH DRINK?

BUTTONS

EXTRACTION

SPOUT

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ESSENTIAL COFFEE MAKING BASICS

2: MILK
MILK IS PROBABLY ONE OF THE HARDEST PARTS OF COFFEE MAKING TO
MASTER BUT IF SHOWN THE PROPER TECHNIQUE IT TOO WILL BECOME
EASY AFTER A BIT OF PRACTICE.

You must stretch and texture the milk in a way that leaves you with a smooth velvety and
shiny end product.
Milk should end up at 65°C. You may use either analog thermometer or a temp tag.
Experienced baristas will be able to tell the temp of the milk just by touching the jug.
So as to get good consistency throughout your coffee when you start you should always use
some form of thermometer.
Always select the right jug for the job and
fill the jug until the surface of the milk hits the
lower nudge of the jug spout. 1 SHOT ESPRESSO
1.5 CM FOAM TEXTURED MILK
CHOC POWDER TOP
SERVED IN 8-10OZ CUP

Stretch the milk by turning on and have the nozzle of the steam wand below the surface of
the milk to make a hissing sound. This process creates micro-foam by letting air gently into
the milk.
Have the nozzle just a fraction under the surface of the milk to create foam
while making the milk spin in a whirlpool motion. 5-7 seconds is standard.
Tilt the jug a little and keep spinning the milk in a whirlpool motion and
submerge the steam wand nozzle another fraction below the milk. The hissing
sound will slowly fade away.
Spin until the jug reaches around 65°C, turn off the steam and wipe the wand with a wet cloth.
You want the milk to look like wet paint. Once the milk is made give the jug one solid thump
and leave it to sit while you put the espresso shots on. This applies to all milk types; soy, skim
or full-fat.
Before pouring, swirl the milk around to polish the milk and make sure the milk and micro-
foam is together.
The more shiny the milk the better.

It's time to pour the milk.

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ESSENTIAL COFFEE MAKING BASICS

3: POUR
IF THE OTHER 2 ELEMENTS OF MAKING COFFEE ARE DONE CORRECTLY,
THE POUR CAN MAKE OR BREAK THE CUP.

First remove any spoons you may be using to determine the froth, this is an old method no
longer used.
Allow textured milk to flow through the coffee during the pour, this will give the cup a much
lighter feel throughout.
You want to pour the milk at a steady rate.
The key is to pour the milk along the side your cup by resting the spout of the jug on the top
of your cup.

CAPPUCINNO FLAT WHITE 1LATTE

SHOT ESPRESSO
1.5 CM FOAM TEXTURED MILK
Pour low and quick and To hold back the froth When it comes
CHOC POWDER TOP to a
maintain a steady pour simply start low then Latte make sure to go
SERVED IN 8-10OZ CUP

rate, this allows the slow down your pour a somewhere inbetween
froth to flow freely in little and lift the jug. and combine the two.
the cup. Continue at this height Start low and pour until
and fill the cup. your are about half full.
Then lift and slow down
until the cup is full

To get the best consistency through all of your staff you should all follow the same coffee
preparation method. By doing this it's more likely that you all be serving similar quality Essential
coffees.

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ESSENTIAL COFFEE MAKING TIPS

SIGNS OF A GREAT ESPRESSO

HOW DO YOU KNOW IF YOU HAVE A GREAT COFFEE?

Crema: The golden brown layer between 2-5mm on top of espresso.

The extraction time for a single shot of espresso is 25-30 seconds.
with a volume of 25-30mls. Remember 30mls is 30 seconds.
Extraction should look like a smooth consistant flow similar to honey dripping
from a spoon and as thin as a mouse's tail.
The use of a coffee puck/cake/biscuit should be dry and firm.

ESPRESSO COFFEE & MILK 1 SHOT ESPRESSO

1.5 CM FOAM TEXTURED MILK
CHOC POWDER TOP
WHAT YOU SHOULD KNOW SERVED IN 8-10OZ CUP

There is a difference between all the coffees on the Essential coffee menu.
Demi Tasse, Standard Cup, Piccolo Glass, Latte Glass and Takeaway Cups are used to put
many types of coffee in.
Make sure that cups and glasses are warm before service.
Milk should be textured to 65 °C, anything above will burn the milk.
The texture of the milk should be thick and creamy with a silky finish.
Use a different size milk jug to reduce wastage and for different types of milk.
Machchiato = to stain.
Ristretto = to restrain.

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ESSENTIAL LATTE ART
ADVANCED NOTES

1: RECOGNISE HOW DIFFERENT MILK COMPONENTS CAN AFFECT

TEXTURING AND CREATING SHINY MICRO-FOAM:

LACTOSE: These are the natural sugars in our milk. The content of lactose is directly linked to
the sweetness of the milk. A good lactose content is approximately 4-5%.

PROTEINS: These are flavourless but in the context of stretching the milk and creating foam, are
the most essential component. A good protein content is approximately 3.3-4.1%.

FAT: Mostly made of heavy weight butterfat globules, there are essential for breaking down large
air bubbles. They also increase mouthfeel and 'creaminess'. A good fat content is approximately
3.8-4.2%.

1 SHOT ESPRESSO
1.5 CM FOAM TEXTURED MILK
CHOC POWDER TOP
SERVED IN 8-10OZ CUP

2: TEXTURE MILK WITH 2-STEPS AND ACHIEVE SHINY, MICRO-FOAM IDEAL

FOR INTEGRATING WITH ESPRESSO.

STRETCHING: Allowing steam pressure to draw air into the milk at high velocity by raising the
star lip to the milk surface. The heat and velocity of the steam breaks down the proteins in the
milk and allows them to stabalise our foam. 5-30 °C

TEXTURING: Butterfat begins to melt and coat the protein bubble, any air added after 30°C will
result unstable coarse foam. At this point it is best to encourage a whirlpool within the milk jug,
letting the bubbles crush against each other and break down.

Once we reach 60-65°C our sugars are caramelised, and our milk is naturally sweet.

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ESSENTIAL LATTE ART NOTES
PRACTICE (ADVANCED)

1: SPEED

Using a clean jug filled with water and a second smaller jug.
Begin drill by pouring slowly, speeding up and slowing down again.
Aim is to keep the stream steady and deliver smooth transitions between speeds.
As the jug begins to empty, the pitch of the jug changes and it becomes more difficult.
Tip: Never let the milk out wider than the width of the spout.

2: DISTANCE

Pouring slowly, raise and lower the jug keeps a steady stream.
Sometimes easier to move the vessel rather than the jug.
1 SHOT
A slow stream is harder to maintain than a fast stream, increasing the ESPRESSO
difficulty.
1.5 CM FOAM TEXTURED MILK
As the jug begins to empty, the pitch of the jug changes and the exercise
CHOCbecomes
POWDER TOP
more difficult. SERVED IN 8-10OZ CUP

3: WIGGLE

With an empty jug, hang the handle of your index finger.

It is recommended to hold the handle with 2 fingers inside the handle and 2 outside using the
thumb as a stopper on the top.
Tip: Relax wrist to allow smooth wiggle movements. Tight wrists will result in twitchy
movement.
Tip: Place a marble in the jug and use the motion of your fingertips to encourage a smooth
wiggle motion.

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