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[Audio] NOTHING BEFORE COFFEE BARISTA TRAINING PROGRAMME.

[Audio] NOTHING BEFORE COFFEE BARISTA TRAINING MODULE WHO IS BARISTA JOURNEY FROM BEAN TO CUP TYPES OF BEANS DIFFERENCE BETWEEN ARABICA AND ROBUSTA MISTAKES HAPPEN BY BARISTA.

[Audio] WHO IS BARISTA ? A person who make good coffee with passion and have a good knowledge of beverages and machinery and also how to give best experience to the guest.

[Audio] BEAN TO CUP NOTHING BEFORE COFFEE ELEMENTS: PLANTING HARVESTING COFFEE PROCESSING HULLING THE BEANS ROASTING BEANS ESPRESSO BREWING.

[Audio] PLANTING: Planting in the Field: After 6 to 12 months, the young coffee plants are transplanted to the field. Coffee thrives in moist, fertile, well-drained soil under a shaded canopy that receives ample sunlight daily. Farmers often plant shade trees or intercrop with other plants to create a suitable microenvironment. Growth and Flowering: Coffee plants typically begin to flower 2 to 4 years after planting, producing small, white, fragrant blossoms. Approximately eight months after flowering, the plants bear fruit known as coffee cherries, each containing two seeds, commonly referred to as coffee beans..

[Audio] HARVESTING: Coffee cherries typically reach maturity and are ready for harvest 3 to 4 years after planting. The harvesting period varies by region but often occurs once a year. In some countries, like Colombia, there can be a main and a secondary crop annually. Two primary methods are employed to harvest coffee cherries: Selective Picking: Skilled laborers handpick only the ripe, red cherries, ensuring higher quality. This method is labor-intensive and more costly but results in superior beans. Strip Picking: All cherries are stripped from the branch simultaneously, regardless of ripeness. This method is faster and less labor-intensive but may include unripe or overripe cherries, potentially affecting quality..

[Audio] COFFEE PROCESSING After harvesting, cherries must be processed promptly to prevent spoilage. The two main processing methods are: Dry (Natural) Process: Cherries are spread out in the sun on large surfaces to dry, which can take several weeks. They are regularly turned to ensure even drying and prevent mold growth. Once dried, the outer layers are mechanically removed to extract the beans. This method is traditional and often used in regions with limited water resources..

[Audio] COFFEE PROCESSING Wet (Washed) Process: Removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on. First, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean. Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom. They are passed through a series of rotating drums which separate them by size. This method requires ample water and careful monitoring but can produce cleaner and brighter flavor profiles..

[Audio] FERMENTATION After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a combination of factors -- such as the condition of the beans, the climate and the altitude -- they will remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment. While resting in the tanks, naturally occurring enzymes will cause this layer to dissolve. When fermentation is complete, the beans feel rough to the touch. The beans are rinsed by going through additional water channels, and are ready for drying..

[Audio] HULLING-MULLING PROCESS Before being exported, parchment coffee is processed in the following manner Hulling machinery removes the parchment layer (endocarp) from wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk — the exocarp, mesocarp and endocarp — of the dried cherries..

[Audio] Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine. While polished beans are considered superior to unpolished ones, in reality, there is little difference between the two..

[Audio] Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections. Beans are sized by being passed through a series of screens. They are also sorted pneumatically by using an air jet to separate heavy from light beans. Typically, the bean size is represented on a scale of 10 to 20. The number represents the size of a round hole's diameter in terms of 1/64's of an inch. A number 10 bean would be the approximate size of a hole in a diameter of 10/64 of an inch, and a number 15 bean, 15/64 of an inch. Finally, defective beans are removed either by hand or by machinery. Beans that are unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-damaged, unhulled) are removed. In many countries, this process is done both by machine and by hand, ensuring that only the finest quality coffee beans are exported..

[Audio] COFFEE ROASTING PROCESS Coffee roasting begins with green coffee beans, which themselves have been processed and dried. Temperatures are raised progressively from about 180 to 250 °C (356 to 482 °F) and heated for anywhere from 7 to 20 minutes, depending on the type of roast, light or dark, desired..

[Audio] ESPRESSO BREWING PROCESS Espresso is brewed at 195 °F to 205 °F, (90 °C – 96 °C). A regular, double shot is made with around 18 grams of ground coffee. You can play a bit with this but start with the standard to get a decent shot, and then experiment your way to greatness. The brew ratio for espresso is 1:3..

[Audio] TYPES OF BEANS. NOTHING BEFORE COFFEE. TYPES OF BEANS.

[Audio] DIFFERENCE BETWEEN ARABICA AND ROBUSTA Aspect Arabica Robusta Aroma Rich, complex, with floral and fruity notes Strong, earthy, sometimes woody or rubbery Flavor Profile Sweeter, smoother, notes of fruits, flowers, and sugar Stronger, harsher, earthy or nutty tones, bitter aftertaste Caffeine Content Lower (~1.2% caffeine) Higher (~2.2% caffeine) Shape of Beans Oval-shaped with a curved crease Rounder, smaller, with a straighter crease Growing Conditions Cooler temperatures (15–24°C), high altitudes (600–2,000m) Warmer temperatures (24–30°C), low altitudes (0–600m) Resistance to Pests More susceptible to pests and diseases More resistant due to higher caffeine Cultivation 75% of global production; requires more care 25% of global production; easier to grow Price More expensive due to demand and delicate growing Less expensive and budget-friendly Uses High-quality blends, specialty coffees Instant coffee, espresso blends (adds crema), budget products Oil Content Higher, contributing to smooth and rich taste Lower, making it less creamy.

[Audio] 7 ESSENTIAL TASKS FOR BARISTAS 1. Rinse the Steam Wand After Milk Frothing Always rinse the steam wand to prevent milk residue buildup. 2. Purge Before Milk Frothing Purge the steam wand to release any trapped water or milk. 3. Wipe Out the Porta-Filter Basket Before Espresso Brewing Ensure the porta-filter basket is clean and dry to achieve a consistent brew. 4. Pre-Flushing Before Espresso Brewing Run water through the group head to clear any residual coffee grounds and stabilize temperature. 5. Check the Water Reservoir Confirm there’s enough water in the reservoir for consistent brewing. 6. Thermometer Use and Calibration Use a thermometer for precise milk frothing and ensure it’s calibrated. 7. Check Your Dose, Yield, and Time Measure the coffee dose, monitor the yield, and track the extraction time for quality control..

[Audio] ESPRESSO STRUCTURE In Espresso, We Can Observe 3 Key Component Crema Crema is a flavorful, aromatic, reddish-brown froth that rests on top of a shot of espresso. It is created by the combination of oils and gases released during the brewing process. Body The body of espresso is created when pressurized hot water interacts with finely ground coffee beans. It contributes to the espresso's texture and mouthfeel, resulting from the harmonious blend of flavors. Tale (Heart) Beneath the body of the espresso lies the heart, located at the bottom of the shot. The heart should have a deep, rich brown color and contains the shot's concentrated flavors. CREMA BODY TALE.

[Audio] ESPRESSO EVALUATION Espresso evaluation allows us to achieve a perfect espresso extraction by focusing on three key factors: Dose The quantity of ground coffee placed in the portafilter for brewing espresso. The standard dose is 18 grams. Yield The quantity of espresso extracted after brewing the dose. The standard yield is 60 ml. Time The duration of espresso brewing. The standard brewing time is 25-30 seconds..

[Audio] DOSE TAMPING PROCESS Under-Extraction Results in a diluted espresso. The crema dissipates quickly. Flavor profile: Less bitter with weak coffee notes. Over-Extraction Tastes burnt and harsh. The crema is excessively thick. Flavor profile: Extremely bitter with undesirable flavors. Balanced Extraction Achieves fruity and rich flavor notes. The crema is well-balanced with a golden-reddish color. Flavor profile: Perfectly balanced and enjoyable. <25 SEC 25-30 SEC >30 SEC.

[Audio] THINGS SHOULD BE FOLLOW WHILE TAKING DOSE Guidelines for Adjusting Espresso Dose Don’t change the dose to adjust flavor balance. Don’t change the dose to adjust the shot time. Don’t change the dose to make the espresso stronger or weaker. Only change the dose if you want to make more or less espresso. If you increase the dose, you must also increase the size (or yield) of the espresso to maintain balance..

[Audio] Guidelines for Adjusting Espresso Yield Don’t change the yield to adjust flavor balance. Don’t change the yield to adjust the shot time. Don’t change the yield to make the espresso stronger or weaker. Only change the yield if you want to make more or less espresso. If you increase the yield, you must also increase the dose to maintain balance..

[Audio] DOSE TAMPING PROCESS Dose Distribution: We need to distribute the dose evenly on all sides of the portafilter basket by rotating the portafilter. This ensures proper extraction. Dose Levelling: After distribution, we need to level the dose. If the dose is uneven, the extraction will also be uneven from both portafilter spouts. Light Tamp: Tamp the dose with your hand at a 90-degree angle using a pressure of 15–20 lbs. Make sure to apply pressure with your body, not your wrist. Knock: Check the portafilter basket for any remaining ground powder. If there is, knock it with the tamper. Final Tamping: In the final tamping, apply 20–30 lbs of pressure. Note: 1 lb = 454 grams..

[Audio] GRINDER DAILING Grinder Dial: The measuring scale on the grinder that helps in grinding beans to uniform particle sizes. Grinder Dialing: In grinder dialing, we adjust the grind size into two categories: Fine Coarse Note: The grind size depends on the espresso extraction. If your espresso is under-extracted, the grind size should be: Coarse → Fine If your espresso is over-extracted, the grind size should be: Fine → Coarse Note: For a good espresso, the grind size should neither be too fine nor too coarse. It should be optimal..

[Audio] MILK TYPES ACCORDING FAT Toned Milk: Contains a minimum of 3% fat. Double Toned Milk: Contains a minimum of 1.5% fat. Skimmed Milk: Contains no fat. Note: In our organization, we use toned milk with 8.5% SNF (Solid Not Fat). SNF (Solids Not Fat) refers to the nutrient portion of milk that is present other than milk fat and water. It consists of protein (mainly casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus). When SNF is combined with milk fat, it is referred to as Total Solids..

[Audio] MILK FROTHING STEPS First, take chilled cold milk in a milk pitcher. Next, place the steam wand's tip just below the surface of the milk and insert the thermometer. Note: Ensure that the steam wand's tip is positioned vertically in the center of the pitcher and horizontally on the side. This will cause the milk to swirl. During steaming, all you need to do is move the pitcher up and down..

[Audio] Turn on the steam knob to full power. Do the air process for 6 seconds (time depends on the pitcher size). Lift the pitcher and position it so the milk starts swirling. This spinning motion will create the right texture and temperature. Stretch the milk until it reaches 65°C. Turn off the steam knob and remove the steam wand from the pitcher. Wipe the steam wand with a clean cloth. Let the milk relax, then tap the pitcher gently on the counter to remove any large bubbles. Swirl the milk to ensure a smooth texture. Start pouring..

[Audio] MILK FROTHING CRITICAL POINTS Milk should be chilled before steaming. Rinse your pitcher if it previously contained steamed milk. Do not add too much air at the beginning; otherwise, it will create dense milk foam (thick and bubbly foam). Do not place the steam wand tip at the bottom of the pitcher during the early stage, as this will steam the milk instead of foaming it..

[Audio] MILK POURING Milk Pouring Points: Pour your milk into the center of the cup. Follow the mixing process of coffee and milk. Aim for your latte art. Pouring Critical Points: Ensure the crema is not broken while pouring the milk. Pour the milk immediately; don't wait too long, as the milk temperature will drop and the milk may separate if you delay. Do not overflow the cup..

[Audio] PROCESS OF THERMOMETER USE Where to Use: At the hot section for milk frothing. Why to Use: To maintain milk temperature consistency during milk frothing. Who Will Use: Barista or under the observation of a barista. Note: Stretch the milk until it reaches 60°C. Then, turn off the steam knob. The milk temperature will rise to 65°C. CRITICAL POINTS OF THERMOMETER CALIBIRATION Do not press the glass of the thermometer. Do not hold the thermometer needle while calibrating; hold it from the side of the glass. Do not use normal water for calibration. If the thermometer does not show the correct temperature with ice and water, you need to calibrate it using the calibration key. To determine the ideal temperature, calibrate using ice only. It should show 0°C.

[Audio] PROBLEM WE FACE WHILE WORKING ON ESPRESSO MACHINE Problem: The espresso machine takes in air. Reason: This happens when the water reservoir is empty, stopping the water flow. Solution: Switch off the machine. Place the RO water pipe into a filled water container. Release steam from the steam wand and water from the dispenser. Allow the machine to cool down for 10-15 minutes. Restart the machine. Note: If the "air releasing process" does not resolve the issue, it may indicate a problem with the boiler. This happens when steam remains in the boiler. In such cases, call a mechanic..

[Audio] Problem: The steam wand is not working properly. Reason: Sometimes, steam releases from only two holes instead of all four. This indicates that the other two holes are blocked. Solution: Take an Alpine pin and insert it into the blocked holes. Gently poke each blocked hole 3-4 times to clear them. This should allow steam to flow freely. Note: Blocked holes can affect milk steaming quality. Problem: Sometimes, steam continuously releases even when the steam knob is in the OFF position. This indicates that the steam valve rubber is damaged. Solution: The valve rubber should be replaced with a new one by a mechanic. Note: Neglecting regular check-ups can impact the quality of milk frothing..

[Audio] REGULAR CHECK UPS AND THINGS TO KNOW ABOUT MACHINE Machine Regular Check-up Hot Water Pressure: Between 8 to 9 bar Steam Pressure: Between 1 to 1.2 bar Machine Temperature: Between 90°C to 95°C Water TDS: 80-100 PPM Water Level: Above 5 liters.

[Audio] Place a wipe on the drip tray. Perform pre-flushing from the group head. Check the dose yield and time. Wipe the portafilter with a dry cloth before brewing espresso. Purge the steam wand before milk frothing. Rinse the steam wand after milk frothing. Use a thermometer while frothing milk. Calibrate the thermometer after frothing milk. Prepare orders with accurate measurements..

[Audio] The hopper should be clean. The doser should be clean. The burrs should be clean. The dial scale should be clean. The grinds tray should be clean. Perform the backflushing process with TSP powder. Terminology used Grinder and Machine Check-Up PPM (Parts Per Million): Unit for measuring water TDS. TDS (Total Dissolved Solids): Refers to the total concentration of dissolved substances in drinking water. TSP (Trisodium Phosphate): A cleaning chemical used for the backflushing process. Bar: Unit of pressure. Celsius: Unit of temperature..