Barista Training

Manual
Martin Carwardine & Co
The Roast House, Bath Road, Upper Langford BS40 5DJ
Tel: 01934 853800 Fax: 01934 853801
www.lovecoffee.co.uk mail: sales@lovecoffee.co.uk
 Making Espresso Drinks

The perfect Espresso

This is at the heart of each of the coffees made on the
espresso machine. Knowing how to make the perfect
espresso is crucial to the success of all other drinks.

Espresso
“Rich and stimulating this intense brew is strong and black with its
distinctive caramel coloured crema”.
1. Empty group handle of old coffee cake into the knockout
drawer.
2. Dispense single dose (7.2g; one pull of the flap) of freshly
ground espresso blend coffee into single group handle. If using
the Double hand, two shots of coffee (14.4g) are needed. Do
not over fill your handle.
3. Ensure an even surface and tamp the coffee using you hand
tamper with a firm pressure, putting all your weight into it.
Release the pressure and make twisting motion with the hand
tamper to seal the coffee.
4. Wipe with your hand any excess coffee grains from the rim of
the handle. Note: This will prevent against the build-up of coffee
grounds on the rubber seal in the group head, which over time could clog
the system and cause unwanted grounds to leak into the coffee you are
making.
5. Press the switch to allow water to run through group head for a
few seconds to flush out any old coffee grounds.
6. Replace group handle and press pre-programmed single
espresso button. You are aiming for water to run through the
coffee for approx 25 seconds (30ml of liquid) into espresso cup.
Note: If your extraction time is out, you will need to adjust your
grinder.
7. Ensure an even spread of crema on the top.

Double Espresso
“A very intense coffee – rich and stimulating”
Follow instructions as above but using double dose of coffee (14.4g)
into a double group handle. Ensure your cups are warmed before
use, as a cold cup will draw all the heat from the espresso shot.
 Foaming and Steaming Milk

Foaming milk correctly is the 2nd most important thing you need to
know after learning how to make the perfect espresso based drink.

When foaming or steaming milk for coffee, it is very important not to

overheat it. As milk boils it releases sugars which totally change the
flavour of the milk and ultimately the coffee you are making. Also if
your coffee is too hot the first thing your customer will do is burn
his/her tongue and that will stay with them for the rest of the day, not
the best way to encourage repeat business!

For best results you should always use COLD, FRESH milk.

The milk should ideally be heated to no more than 65 - 70°C

(160F). Thermometers are crucial in helping you achieve this, and
ours even have this temperature range marked in red. When relying
on a thermometer reading remember the temperature may continue
to rise slightly after turning the steam valve off.

Never try to re-froth milk without adding at least half as much again in
fresh milk. The more cold milk the better as it reduced the
temperature of the milk, giving you more time to foam before the milk
reaches 100F.

NOTE: It is important to note the difference between:

1) foaming milk for drinks such as cappuccino where a good amount

of foam is required as this forms a large part of the drink, and

2) steaming milk for drinks such as latte which requires only a small
amount of foam to decorate the top of the drink.
 Foaming Milk:

You are aiming to produce milk that is not dry, but has a frothy, shiny
and smooth finish.

1. Pour sufficient COLD milk (rule of thumb 1/3 of a jug) into the
‘foaming jug’ – too little will make it hard to reach with the steam
wand, and too much will cause the milk to overflow!

2. Briefly open and close the steam valve to release any unwanted
liquid – make sure that the wand is pointing away from anyone when
you do this!

3. Place the steam wand inside the jug, fully open the steam valve, and
keep the nozzle towards the top of the milk - this gets air into the milk
to make it expand.

4. You’ll need to lower the jug as the milk expands to ensure the tip of
the steam wand stays on the surface of the milk to continue to pull air
in.

5. Aim to get air into the milk without creating large bubbles – the
smaller the bubbles the better the end product will be.

6. When the thermometer reaches 40°C (100F) you should

plunge the steam wand into the milk and not let any
more air in. Continuing to add air to milk after this point
creates a dryer and inferior end product.

7. Turn the steam valve off when the thermometer reaches 60°C (140F)
– slightly earlier if there is less milk in the jug as the temperature will
continue to rise after turning off the pressure.

8. Immediately wipe the steam wand firmly with a clean damp cloth –
otherwise you will be left with burnt milk stuck to it which has obvious
negative implications.

9. Next, tap the jug on a work surface several times to burst any large
bubbles.
10. Swirl the jug in a circular motion on the counter, to 'polish' the milk,
ensuring that the foam and milk mixes leaving a shiny and smooth
finish.

11. It’s now ready to pour. If you tilt the cup/mug towards the jug as you
pour you will find the foamed milk covers the top and leaves a purer
white finish.

Steaming Milk:

You are aiming to produce milk that has a small amount of foam, and
still retains a shiny and smooth finish.

1. Pour sufficient milk (rule of thumb 1/3 of a jug) into the ‘latte jug’’ –
too little will make it hard to reach with the steam wand, and too
much will cause the milk to overflow! It is not essential that you
begin with cold milk but it’s always worth adding some cold milk
before heating anyway.

2. Briefly open and close the steam valve to release any unwanted
liquid – make sure that the wand is pointing away from anyone
when you do this.

3. Keep the nozzle at the top of the milk for only a short while to pull
a little air in, this will thicken the milk to a creamy consistency.

4. Submerge the wand so no more air is pulled in; position the nozzle
to the side of the jug so the steam from the wand hits the side,
moving the milk in a whirl pool motion. Heat until the 65 - 70°C
(160F)

5. Immediately wipe the steam wand firmly with a clean damp cloth –
otherwise you will be left with burnt milk stuck to it which has
obvious negative implications.
6. Next, tap the jug on a work surface several times to burst any
large bubbles.

7. Swirl the jug in a circular motion on the counter, to 'polish' the milk,
ensuring that the foam and milk mixes leaving a shiny and smooth
finish.

8. It is important that you continue to 'swirl' so the milk stays moving

until the moment you pour, especially if doing latte art, to keep the
foam and milk mixed throughout the jug.
 Milk Based Drinks Menu
Cappuccino
“Lightly foamed milk is rolled into the espresso to mellow the invigorating
liquor, finished with a subtle dusting of chocolate”
Foam the milk as above.
Prepare espresso into cup (2 shots needed for large cup)
Tilt the cup; pour down the side of the cup so the foam sits on top of
the espresso.
It is important to pour in once swift movement with the jug tilted down
to ensure the foam does not move to the back of the jug.
A brown ring of coffee should appear around the outside of the milk
(the 'monk's head)
Sprinkle chocolate if required.

Latte
"Creamy milk poured over Espresso"
Steam the milk as above.
Prepare espresso into cup or mug (2 shots needed for large cup)
Tilt the cup; pour down the side of the cup so the small amount of
foam sits on top of the espresso.
Try some latte art! Ask Rosie for some tips of advance coffee make
and latte art!

Latte Macchiato
“A long refreshing coffee - a single espresso is gently poured into a tall
glass of steamed milk to diffuse into a layered visual delight”
NOTE: The key to the success of making this drink is that the espresso is hotter
than the milk; otherwise it will diffuse in the milk and not stay at the top giving the
layered effect.
Steam the milk (see below) and pour into latte glass, leaving
sufficient room at the top for the espresso
Preheat your small dispensing jug and teaspoon with hot water.
Prepare single espresso (for large latte use double espresso) and
pour it directly into the small dispensing jug
Place the teaspoon upside down and so that it is touching the inside
of the latte glass
Carefully pour the espresso onto the back of the teaspoon and watch
it ‘float’ at the top of the glass!!
Mocha
“A delicious combination of espresso, chocolate and foamed milk”
Prepare espresso into cup or mug (2 shots needed for large cup)
Add a scoop of Tresor Luxury Hot Chocolate to a jug 1/3 filled with
milk.
Steam the milk as you would for a latte, the whirl pool motion will mix
in the chocolate powder.
Heat to 65 - 70°C (160F)
Immediately wipe the steam wand firmly with a clean damp cloth.
This is especially important after steaming chocolate. Purge the
wand so no chocolate can travel up inside the steam wand.
You can serve this as hot chocolate with added cream and
marshmallows or pour over espresso for Mocha.

Macchiato
“A small espresso, with a small amount of foamed milk delicately floated
on the natural crema”
Prepare an Espresso (as above)
Steam the milk as you would a latte
Pour a very small amount of creamy foam (about a tea spoon full)
into the centre of an espresso.

Americano
“A longer, smooth espresso with a layer of crema for easy all day drinking”
Fill cup with boiling water 1" from rim.
Prepare single espresso (for large cup use double shot) and dispense
into the cup over the water to create an even crema on top of the
water.
Traditionally served without milk but can be served with fresh milk if
customer requires.
 Cleaning Your Espresso Machine

Cleaning an espresso machine is very important as a dirty machine

will affect the taste of the coffee. An espresso machine needs to be
cleaned ideally twice a day to ensure perfect coffee is produced.

1. Flush each group head for 15 seconds using the manual button.
2. Clean around the group head with the head brush.
3. Place the backflushing blanking disc into the group handle and
flush for 15 seconds.
4. Place 1/4 teaspoon of Puly Caff cleaning powder into the blanking
disc and repeat flush for 15 seconds, 5 times.
5. Empty used Puly Caff and rinse. Replace the group handle into
the group head, press the manual button for 15 seconds.
6. Backflush 5 times to ensure all cleaning powder is removed. Once
finished, remove blanking disc and replace with the shot basket.

REPEAT STAGES 1 - 6 FOR EACH GROUP HEAD

Ensure the steam wands are wiped and free from milk after each use.
Keep a cloth just for your milk wand near by.

To ensure the steam wand is unblocked, place into a jug of diluted

Puly Caff. Turn on steam valve to ensure all detergent is removed.

Clean the group handles and shot baskets in hot soapy water,
ensuring all coffee stains are removed. Do not soak the plastic
handles or put in the dishwasher.

Replace clean group handles back into the machine.

Wash and dry stainless steel drip tray and replace.

Ensure all surfaces including the top of the machine are wiped with a
clean cloth and dried.

DO NOT USE SCOURING PADS ON STAINLESS STEEL PARTS

ONLY USE A MILD NON-ABRASIVE DETERGENT WHEN
CLEANING THE BEAN HOPPER, OTHERWISE IT COULD
BECOME SCRATCHED AND THE COFFEE COULD BE TAINTED
BY STRONG ODOURS