Coffee Training

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Coffee Training

Promised Land Coffee

Espresso Training 101

Promised Land - High Res-11

Introductory Course to Espresso

Course Duration

2.5 Hours

www.jonathonsciola.com

by Jonathon Sciola Guest Frounder @promisedlandcoffee, coffee judge, barista trainer.


PART 1

  • Basic Introduction to Espresso Equipment
    • Grinders
      • Electric Dosing Grinder
      • Manual Chamber Grinder
      • EK 43
    • Espresso Machines
      • Volumetrics vs non-Volumetrics
      • Heat Exchange vs Dual Boiler
    • Espresso Machine Parts
      • Works as a whole
      • Hot Clean and Dry
      • Portafilter, baskets, screens, groups.
      • Drip Tray, underneath drip tray.
      • Steam wand
    • Beverage Sizes (See Handout)

PART 2cropped-kef7828_hres.jpg

  • Setting a Coffee Recipe
    • Dialing in for taste
    • Dialing in for strength
    • Dialing in for extraction percentage

PART 3

  • wp-1475352114813.jpgACTIVE COACHING
    • 30 minutes of COACHING making SHOTS of espresso
    • 30 minutes of COACHING steaming milk
  • EXTRACTION
    • Introduction to EXTRACTION
    • Strength cupping session
  • WORKFLOW
    • Pairing tickets
    • Workstation “reset”
    • Milk “dosing”
    • Multitasking / talking with customers
    • Cleaning and restocking

PART 3

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Read more about specialty coffee cafes…

  • PRACTICE
    • An opportunity to make a complete beverage
    • Optional: Coffee Competency Audit
    • Advanced: Dialing in in 2 minutes.
  • Further reading will be given to take home

LATTE ART20130824-193611.jpg

FRAMEWORK

Perception, quality, hireability

Milk quality

Texture

Integration

My preference

Symmetry

Taste

Integration

Milk Patterns (as opposed to latte art)

Practice in your own time.

Youtube

MILK TEXTURING

1. WHAT – heat, stretch, mix, texture, split, pour.

2. HOW

a. Portion according to beverage                         

b. Position                       

3. STEPS

a. SPIN

b. AERATE

c. MIX

d. TEMPERATURE

HEART PROGRAM

1. Start with great milk of the required portion

2. Start medium distance

3. Maintain steady medium speed

4. When cup half full (stop)

5. Come in close with spout almost touching (wiggle optional)

6. Pour into the BULLSEYE of the cup at a high angle.

7. When just almost empty, raise the lip of the jug to thin out milk stream and SWIPE through FAST

VIDEOS

https://vimeo.com/63338928 and https://vimeo.com/66343904

 

PART 4

COMPETENCY TASK

● Practical:

⌧ 2 Lattes in 2 minutes

⌧ with equal head and good temperature (60-65C)

screen-shot-2016-09-27-at-10-15-25-am

  • Optional:

⌧ Dial In coffee in 10 minutes with assistance

⌧ Program volumetrics

⌧ Program Grinder

⌧ Tasting shots

  • Milk Texturing

⌧ 3-stage Process

⌧ Splitting Technique

⌧ Temperature

  • Latte Art

⌧ Heart in centre

⌧ Crema intact

⌧ Integration

  • Cleanliness

⌧ Porta-filters

⌧ Backflushing

⌧ Grinders

  • Workflow and Efficiency

⌧ Dose Consistency (checking grinder)

⌧ Checking Volumetrics Setting for Coffee (according to espresso recipe)

⌧ Taste Espresso ( use spare shot)

⌧ Minimise milk wastage ( steaming from a small jug)

⌧ Clean workstation

Promised Land Coffee

DRINK TYPES

 

Espresso  

 

  • Short Black / Single Shot
  • Single espresso as standard
  • (approximately 20 grams of coffee)
  • Served in a demitasse
  • Must be served quickly

 

 

Long black

  • Double espresso on a bed of hot water
  • Served in a 160ml cup
  • 50-60ml of hot water
  • Must be served quickly

 

Short Macchiato

  • Single espresso
  • Served in a demitasse
  • 20ml hot milk with contrast on centre

 

Long Macchiato

  • Double espresso
  • Served in a 160ml cup
  • 20-40ml of hot water
  • 20ml hot milk with contrast on centre

 

Cappuccino

  • Single espresso
  • Served in a 160ml cup
  • Thickest milk texture achievable without visible bubbles
  • Slightly “domed” or convex dill level
  • No chocolate dusting OR light dusting of chocolate on the espresso base

 

Flat White

  • Single espresso
  • Served in a 160ml cup
  • Milk must still have reasonable texture

Latte

  • Single espresso
  • Served in a glass
  • 1 cm of head/foam depth (filled according to order)

RECOMMENDED READING

An Intuitive Guide To Coffee Solubles,

Extraction And TDS

https://handground.com/grind/an-intuitive-guide-to-coffee-solubles-extraction-and-tds

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