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Here are some good
techniques that I learned from Coffee School to be a fast and efficient
Barista:
1.
Bang Bang
The first step to make a cup of coffee from coffee machine is to make sure the
group
handle is clean. Knock he remaining coffee grinds out of the group
handle.
2. Rinse Wipe
Next, rinse and wipe the group head and handle with a clean cloth.
Remove any old coffee
grinds from the handle.
3.
Pack/Tamp
Pack the coffee gently into the filter of the group handle. Make sure
to use the
right size
of the filter. Single filter holds about 8 grams of coffee and Double
filter
holds around 16g
of coffee. Never press too hard on the tamper.
How to make a
perfect coffee:
1. Grinding
& Extracting. If the coffee extracts too quickly and there is very little
Crema, then the grind is too rough. If the coffee extracts very slowly which
drips rather than
pours from the coffee machine, it is too fine.
2.
30ml. The perfect shot of coffee is 30ml. The first 15ml from the extraction is
the strongest and next 15ml is less strong but acceptable. After 30ml there is
not further coffee oil to be dissolved and what remains is acidic and bitter.
Double shot should be made up of the two 15ml from the first extraction and
pour into the single cup.
3.
Milk. Ensure the milk is always fresh and cold which to be stored in the
refrigerator. It should be heated up to around 66 to 76 degree C for foaming.
It is not necessary to use a thermometer to measure the milk in the jug.
To determine the perfect temperature is to use the touch method. If your
hand can no longer tolerate the heat, the jug should
have reached the correct temperature. Make sure the milk is not over
heated. Milk that is foamed correctly greatly enhances
the appearance of
the coffee and neutralise the natural acidity of the coffee. Slowly insert the
steam arm under the milk in the centre of the jug. The arm should be just below
the surface of the milk. Withdraw the jug until you hear a sucking sound.
Be careful not to burn your hands.
4.
Cleaning and Maintenance. Always keep the coffee machine and grinder clean.
Regularly check all the parts to prevent blockage and faults.
 Group Handle
Tips on
Grinding & Extracting the coffee:
|
Characteristics |
Under-Extraction |
Perfect Extraction |
Over-Extraction |
Brewing Time
|
<
18 sec |
18 -
25 sec |
> 25
sec
|
Stream
Appearance
|
Raging
content |
Thick |
Breaks
into droplets
|
Crema
Colour
|
None
to blond |
Golden |
Brown to burnt |
Crema
Thickness
|
None
to thin |
Think
(around 4mm) |
Thin
to none |
Crema
Fragility
|
Breaks
apart easily |
Heals quickly |
Doesn't
heal |
Aroma
& Taste
|
Soft,
weak |
Strong,
complex |
Acrid,
burnt, bitter |
Some Coffee Art
Tools:
- Teaspoon (used for
pick up crema and forth to create small circles and draw lines)
- Tablespoon (used to hold back forth when pouring)
- Skewer (used to draw lines, patterns and small dots)
- Small Stainless Steel Jug (used for pouring coffee and
chocolate for layering)
- Fine Tip Sauce
Bottle (used for preparing chocolate)
Some Common
Coffee Art:
  
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