Required Knowledge
Hygiene
* best to use a colour-coded cloth system to avoid cross-contamination
* best to use gloves when handling food to avoid the spread of germs
* baristas must ensure they regularly wash hands with soap
State
NSW
QLD
VIC
spreading of germs
URL for more information
http://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/health_hygiene_of_food_handlers.pdf
http://www.health.qld.gov.au/ehworm/hygiene/legislation.asp
http://www.health.vic.gov.au/foodsafety/regulatory_info/legislation.htm
illness
Legislation
Food Act 2003 (NSW)
Public Health Act 2005
Food Act 1984
* Milk should less than 5ºC before texturing
* HACCP is a management system in which food safety is addressed through the analysis and control of biological,
chemical and physical hazards from raw food material production to manufacturing and consumption.
Milk Texturing
* Start with nozzle of the steam wand about 1cm under the milk, to the side of the jug.
* Try to get the milk to 'swirl' in the jug when you turn on the steam valve fully.
* Lower the hand that turned on the steam valve to the side of the jug so that you now have two hands on the jug and
gently guide the jug down until you hear a gentle hissing sound. This sound indicates the creation of the creamy
texture that you will be aiming to achieve.
* Keep lowering the jug millimetre by millimetre, to maintain this hissing sound, until the milk reaches about 40ºC
whereupon you will hold the jug still and let the milk gently rise above the nozzle again so that the hissing
sound ceases.
* Aim to turn off the steam valve at around the 60ºC mark, so that the settling temp for milk is around 65ºC
* Always move the steam wand using a cloth or by using the rubber attachment on it, not your bare hands (the steam
wand is hot and will burn you if it comes into direct contact with your skin for too long).
Milk Types full cream, skim, soy, rice, chickpea, goat, almond, hazelnut
Milk temperature
normal
Preference for 'hot'
preference for 'not too hot'
65ºC
70ºC
55ºC
Adjusting the Grind / Espresso Extraction
Golden rule: 30ml-in-30 sec (anywhere between 25-30 sec is acceptable)
Step 1: ensure coffee beans recently roasted and have been stored in an airtight/vacuum sealed container prior to grinding
Step 2: ensure 7g for single filter basket, 14g for double filter basket (note: some machines have 8g/16g or 9g/18g
baskets for single/double baskets)
Step 3: ensure correct tamping pressure (ie around 18kg)
Step 4: ensure espresso shot is 30ml (program volumetric machine if not for 30ml single pour, 60ml double pour)
Step 5: ensure shot running out in 30 seconds. If not
adjust grind as the particle size of the coffee is obviously
incorrect and affecting the extraction rate.
If pour too fast, grind too coarse, maker finer.
If pour too slow, grind too fine, make coarser.
Adjust grind by turning collar on grinder. Note which was it finer/coarser. Make small incremental changes, regrind, re dose etc then time again. Grind may need to be adjusted several times a day.
The Coffee Menu
See over for coffee menu. Most popular Australian coffees are Cappuccino, Flat White and Caffe Latte.
Remember for standard-sized cup (240ml/8oz), espresso in cup or glass for any of the above coffees would be:
normal
weak
strong
30ml
20ml (ristretto shot)
40ml (double ristretto)
Cup sizes and standard espresso quantities
240ml (8oz)
360ml (12oz)
480ml (16oz)
30ml (single shot)
40ml (double ristretto)
60ml (double shot)
Cleaning and Maintenance
* daily backwashing is recommended for busy cafes
* procedure entails half a teaspoon of espresso machine cleaning powder into a group handle with blind filter inserted.
Activate manual pour button and leave on for 3-5 seconds before switching off. Repeat 10 times leaving 5 second
between cycles. Repeat for each group with fresh powder in blind filter
*other cleaning: scrub filter baskets and shower screens and soak in solution of water/cleaning powder (2 tsp) overnight,
take out drip tray and clean, clean and purge steam wands (do not use steel wool - use damp, warm cloth to
remove old milk) and polish machine.
* remove coffee beans from hopper and store in airtight/vacuum sealed container overnight. Wash and dry hopper to
remove coffee oils.
* preventing machine breakdowns: regularly clean, keep your eye on gauges (approx 9 bars pressure during extraction,
approx 1 bar pressure during milk frothing), use water filter in-line with water supply into the machine
* Safety Data Sheet (SDS) - previously called a Material Safety Data Sheet (MSDS) -is a document that provides
information on the properties of hazardous chemicals and how they affect health and safety in the workplace.
BARISTA BASICS is a registered trademark of CBD College Pty Ltd ACN 098477466
This information sheet is  CBD College v6 25.05.15, c:BBMG
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