Barista

Barista Guide
Preparation
There are many factors which must all be prepared well to ensure you customers return for your great espresso…..
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Fresh Freshly roasted coffee will remain usable for up to 9 days, provided the beans are kept dry, cool and away from the light. If possibly, grind coffee just before using it. Ground coffee will lose its vitality quickly.

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Clean Coffee should be treated like any food. Everything that comes in contact with it and the coffee machine must be clean

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Hot Water, milk, group head, handle and cup should be hot Fast Preparing coffee with speed ensures it is served while fresh and hot Consistent Your customers will return for your great coffee when it is made well, served fast and hot, prepared using the same recipe and presented the same way – every time – regardless of who is making it!

Grinding
The grinder is the tool that produces small volumes of even-sized particles of coffee. As a guide, if your grind is at the correct level, if should ‘ball up’ in to clumps of ground coffee, referred to as snowballs. Grinders do vary and it’s important to check which direction on your grinder will make the grind finer and which will make it coarser. There are also factors that can influence your grind, such as humidity/moisture in the air and your grind will need continuous ‘tweaking’ to allow for these changes. It’s best to only make minor adjustments to your grind each time; until you are satisfied you have it right. With practice, you will know when you have the correct grind for the conditions. And it makes perfect sense then, only to grind the coffee as you need it.

Grinder Cleaning & Maintenance
Several times a week at the end of the day, switch off the grinder, close off the bean flow, empty the beans from the hopper and wipe it clean. Remove any remaining ground coffee from the doser and use a soft cloth or brush to remove any loose grinds in the grinder. Ask your coffee supplier and/or servicing agent