BASIC BARISTA CLASS3-hour workshop, 2-3 people per groupIntroduction to coffee: Arabica and Robusta bean, espresso machine and other necessary equipment.Step of making coffee: Learning steps and techniques about how to make coffee and perfect espresso shot.Milk Streaming Technique: Learning how to correctly stream and froth milkHot Coffee Menus: Learning how to make standard worldwide menus of Americano, Flat white, Cafe latte, Cappuccino and Mocca.Iced Coffee Menu: Leaning how to make standard ice coffee menus such as Iced Americano, Iced Cafe Latte, and Iced Mocca.Basic Cleaning and Maintenance: Cleaning steps and maintenance for espresso machine and other necessary equipment used in the coffee bar.
BARISTA TRAINING BASICS UNDERSTANDING HOW THE COFFEE BEAN BEGINSCoffee beans actually begin as the seed of a cherry-like fruit that grows on a coffee tree. The fruit begins as a blossom, resembling a jasmine flower, which lasts only a few days. After the flower dies what remains is a small green coffee cherry. These green cherries turn yellow then to red then a deeper red almost to a black. Within 6-9 months the cherries are ready to be picked and shipped for processing.TWO TYPES OF COFFEE BEANSMixing together several types of coffees produces the best blends. Combined, they balance each other giving the best flavor and aroma. Espresso has less than half the caffeine of brewed coffee merely because the amount of time the grounds are in contact with water is shorter. ESPRESSO MACHINESManual Espresso Machines - these machines require a lever, which the Barista controls. The lever is pushed down to force the water through the grounds.ESPRESSO GRINDERSBurr grinders shave the coffee bean into precise microscopic flakes. Espresso grinders also have a few specific part names. These names are important to know and you should have an understanding of each part's function.Doser - The doser is the part of the grinder that holds the ground coffee. A lever is pulled to dispense the grounds into the portafilter. Adjusting the grind - The grind is one of the essential components in creating the ultimate espresso beverage. You must only grind to order, as once coffee is ground it immediately starts to lose its flavor and aroma. You will need to monitor your grind constantly; you want to grind to a powder like consistency, with a slightly gritty feeling. If the grind is too coarse (fast) it will result in a sour, weak, watery taste, too fine (slow) will result in bitterness. Acid is the first thing extracted from the coffee, followed by sugar and eventually caffeine. The thickness of the crema determines the perfection of an espresso. WATER PURITYESPRESSO EXTRACTIONTAMPINGMILK STEAMING FOR ESPRESSO DRINK BUILDINGMILK STEAMING TIPSInexperienced Barista often produce large, dry milk bubbles to be spooned on top of espresso creating a "Hot Milk Latte".Your Goal is to create fine, velvety, small-celled, textured, foamed milkESPRESSO MACHINE CLEANING AND MAINTENANCEIt is important to wash the hopper with hot soapy water to prevent espresso bean oils from building up and becoming rancid. Brush out all excess grounds from inside of doser and wipe inside and outside with a dry paper towel nightly.