Coffee

1. Coffee SITHFAB005 Prepare and serve espresso coffee

2. Types of Coffee Caffe latte • 30ml espresso topped with steamed milk and around 1cm of milk froth settled on top Steam milk until it reaches 65°C and its volume doubles. Allow the milk to rest for a few moments allowing the foam to rise. Prepare an espresso in a large cup. Pour the foamed milk directly into the cup, aiming for approx. 1cm foam at the top.

3. Types of Coffee Cappuccino • 1/3 Espresso, 1/3 Steamed Milk, 1/3 Froth topped with powdered chocolate Steam milk until it reaches 65°C and its volume doubles. Tap the base of the jug firmly on the countertop to compress the foam. Prepare an espresso in a large cup. Fill the cup about one-third full and then slowly begin to add the foam Top with chocolate powder or grated chocolate

4. Types of Coffee Espresso (short black) • 30 ml of coffee poured within 30 seconds, topped with a light brown crema Ensure correct grind texture. Grind fresh beans right before brewing. Dose between 14 – 18 grams into the group handle and tamp evenly. Place group handle into the group head and turn on hot water. 30ml should be poured within 20-30 seconds.

5. Types of Coffee Flat white Australian invention • 30ml espresso and steamed milk, little or no froth. Steam the milk to allow some texture to develop without having any thick foam rising to the top. Prepare an espresso in a large cup. Pour the milk over the espresso shot. Keep the spout of your jug close to the surface and pour into the middle of the cup.

6. Types of Coffee Long black • Served in a taller glass or mug, this is based on a 30ml shot of espresso. Hot water is then added to this and served black. Pour 80ml of hot water (70°C) into a cup. Pour espresso shot directly into the cup of water. Ensure the crema remains intact.

7. Types of Coffee Piccolo latte • a ristretto shot (15 – 20 ml) topped with warm, silky milk served in a demitasse glass Latte made in a small glass.

8. Types of Coffee Mocha • Drinking chocolate mixed with espresso, gently stirred to combine then served with Latte style steamed milk.

9. Types of Coffee Ristretto • a shortened concentrated espresso and is made of the same quantity of coffee as an espresso, but with less water.

10. Types of Coffee Short Macchiato • A shot of espresso with a dash of steamed milk, served in a demitasse glass Long Macchiato • Double espresso, dash of steamed milk

11. Types of milk Skim milk • The majority of fat has been removed from this milk through centrifugal force. Full cream milk • Fat constitutes approximately 3 to 4 percent of this milk. Protein about 3.5 percent and lactose 5 percent, however the chemical composition depends on the breed of cow. Produces the densest foam when preparing hot beverages Soy • Obtained from the seeds of the soybean. Rich in calcium, lactose free. Almond • Very difficult to texturize, lactose free.

12. Beans, blends, roasts Robusta • Produces a very full bodied and strong coffee, known for its earthy flavours. Due to the strength and high acidity of this coffee it is unlikely to be used on its own. Aribica • Accounts for approximately 80% of the worlds of coffee production volume. This coffee is by far the most popular and widely consumed bean.

13. Roasting beans • Roasting brings out the aroma and flavour that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste. A green bean has none of the characteristics of a roasted bean -- it’s soft and spongy to the bite and smells grassy. • Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed. Once roasted, however, they should be used as quickly as possible before the fresh roast flavour begins to diminish

14. Single Origin and Blended Blended coffees: • a smooth well rounded drinking experience • the result of gathering beans with different flavours, often from different countries to create a new taste • more popular than single origin coffee

15. Equipment thermometer Milk jugs tamper Knock box shaker teaspoon

16. The Espresso Process • Extraction using the espresso method takes place using water at 90-94°C. The contact time between water and coffee varies from 20 – 30 seconds. • Approximately 8grams of finely ground, medium roasted coffee is used per cup. • Each espresso shot contains approximately 30 - 40ml. • The goal making espresso is to create an even resistance against pressurized water. • Extraction for one 30 – 40ml shot of espresso should take 20 - 30seconds.

17. The Espresso Process (cont) • Water will always take the path of least resistance, if there is too much resistance the water will not be able to get through the compacted coffee cake. On the other hand, if there is not enough resistance the water will come through the coffee cake too quickly and the shot will taste thin and weak. This occurs as the pressurized water will not have had the opportunity to extract the delicious oils that make the essence of espresso so special.

18. Perfect Resistance is the result of: • Perfect grind • Perfect dose • Perfect tamp

19. The Coffee Grinder • The main function of the coffee grinder is to crush the roasted into smaller particles. This process increases the surface contact of the coffee with the hot water enabling the soluble substances to dissolve. • Finding the perfect grind is critical to producing the perfect cup of coffee, as the grinder is the first part of the production cycle. • It is important to note that no matter how good the quality of your coffee is, and how perfectly your espresso machine is operating, if the grind is not set correctly, your coffee will have no flavour, taste or aroma.

20. The Grind • As a rule, espresso coffee needs to be ground extremely fine. However due to different machines, water pressure and climatic conditions there is no exact grind setting. • Each individual operator needs to set the grind to match all the external factors.

21. External factors - humidity • When humidity increases, the coffee absorbs water and packs down tighter, which increases its resistance to the pressurized water trying to pass through. • To compensate for increased humidity, the grind needs to be a little coarser. If humidity decreases while you are making coffee, you need a slightly finer grind.

22. The Commercial Grinder • Grinder blades should be checked for wear at least once every 6 months • Worn out grinder blades heat up the coffee affecting its taste and flavour

23. Tamping • The perfect dose of ground espresso coffee should nearly fill the top of your basket before you tamp. • Tamping refers to the amount of pressure that is used to pack the ground coffee into the filter basket. • The coffee cake should be firm but not solid. • When tamping press firmly to create a flat surface.

24. Texturizing (steaming) Milk • The aim when steaming milk is to heat the milk to 68-70° C, creating creamy ultra-fine foam with barely discernible bubbles. • When steaming milk place the tip of the steaming wand near the top of the milk, then open steam to whatever pressure suits your machine. Keep moving the wand tip up as the milk stretches then plunge the wand in further to create a spinning vortex of milk. Close the steam off at 68-70° C while the wand is still in the milk. Clean the wand with a cloth and open it for a second to clear milk from the wand.

25. More on Milk • When steaming milk always use a thermometer • You can steam the milk then pull the shots of coffee. Swirl the milk around in the jug before you pour. The correct sequence to prepare an espresso, a caffe latte and a flat white is to prepare two shots of espresso in cups, steam milk, pour into espresso shots, prepare final shot of espresso. • Milk that is heated to 75°C and above will be burned and scorched and should not be used.

26. Workflow for coffee orders • When steaming milk always use a thermometer. If none is available, place your hand on the bottom. When you can’t hold your hand on the jug for 3 secs then it’s hot enough. • You can steam the milk then pull the shots of coffee. Swirl the milk around in the jug before you pour. The correct sequence to prepare an espresso, a caffe latte and a flat white is to steam milk, prepare two shots of espresso in cups, pour into espresso shots for flat white and latte. Prepare final shot of espresso.

27. The Crema • A perfect crema ia a layer which forms on top of espresso that is light brown in colour. • Latte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface

28. More coffee knowledge • Milk that is heated to 75°C and above will be burned and scorched and should not be used. • Coffee can be sweetened with caramel syrup and other flavourings

29. Safety Data Sheets – coffee chemicals These are some sections of a safety data sheet: • first aid measures, composition, handling and storage. • What chemicals might there be in coffee making that you need a Safety Sheet for? • Where should the sheet be stored?

30. Cleaning the machine • Espresso coffee machines should be back flushed everyday • Purge group heads every day • Ensure a jug of water is run down the drain line every day to help prevent blocking. • Coffee grounds make great compost • When a group handle is cleaned the filter should be removed. Use the edge of another filter to get the filter out of the group handle.

31. Parts of a Coffee Machine