Techniques - How to make coffee like a true Barista (Tutorial)

organising and preparing the working station tools is basic in order to offer a good service .

The organisation on the barista station is a personal question , but the layout of each element must always be defined , focusing on efficiency and fast execution .

By pre establishing a systematic start up for our barista station , our working hours will become much more comfortable .

Cleaning and maintenance are basic in the barista station .

Cloths , towels and brushes will be very helpful in this task .

Brushes are always needed one to clean the porter philtres before inserting them in the group head a second , the biggest brush to efficiently clean the coffee left over by the grinder area and a third brush to clean the dispersion screen .

The first should be placed on an espresso saucer on the cup warming tray .

It should be a damp cloth to clean the steam spout and nozzle after each use .

The second , also damp , will be placed in the drip tray to clean it after purging the group head before preparing coffees , The third cloth placed on the machine table must be dry .

It is used to clean any dirt caused by work .

The fourth is recommended on dark colour .

It is used to clean the leftovers of coffee pack that are on the porter philtres .

After the extraction of used coffee grounds , it hangs from the barista apron or near the used coffee grounds box .

Adjusting the coffee machine is essential to assure a good service .

The espresso machine has to be cleaned from the day before .

Once we start in the morning , we have to check that water pressure bomb has to be in eight or nine bars .

Boiler pressure also has to be checked .

It must be at least one bar .

Water temperature of the group has to be between 88 and 92 °C .

Groups and steam nozzles must be purged .

Next step is to check general furniture cleanliness as well as baskets and philtres .

We must also check that cups are placed in the superior part of the coffee machine .

In this part , cups receive heat from the inside boiler , and they are kept at 40 degrees .

The optimal temperature .

In order to guarantee this temperature , no more than two cups should be placed on top of one another .

The preheated cups must always be placed with a rim on top so that when we drink , our lips are not burnt .

To prepare a coffee .

Grinding coffee beans is essential .

To do that , we need a grinder that works properly and with working ring bars and blades .

The empty hopper must be clean .

The gates , located at the outlet neck , must be closed .

We fill up the hopper with coffee beans , and we adjust the grinding to allow an extraction of 25 seconds .

For 30 millilitres of coffee , we adjust the dosing system of grinder dispenser .

The recommended measures are 7 to 9 grammes for one cup and 14 to 18 grammes for two cups .

We must only grind the coffee we need because having its ground beforehand has a negative effect on the aroma and taste of our coffee .

It is advised to work with half of the hopper beans and filling it in when needed .

At the end of the working day , we must empty the remaining coffee and keep it in an airtight container in the refrigerator .

The use of a dynamo metric telescopic or manual tamper depends on experience .

Manual Tampa , for example , is only recommended for knowledgeable baristas .

Whatever type we choose , the aim of the Tampa is always the same constant pressure .

Tampa has to be completely horizontal and energetic of approximately 20 kg .

To achieve a homogeneous extraction of the coffee dose .

The tamping base rubber tamping mat will help us leave our main tool wherever we decide always next to the grinder .

The measuring glass will help us check the perfect volume of a coffee cup .

The thermometer , the ideal temperature of the milk , which should be between 60 70 °C .

To prepare and serve milk and cocktails , we will need more than one jug or pitcher .

The most commonly used are naught 0.5 and naught 0.75 litres .

If it is our intention to mix drinks , a 0.45 litre jug will allow us to create layers without risking spills .

By using water kettles , we will avoid unwanted flavours in infusions and such drinks .

French press can be used to prepare cold textured milk alone or mixed .

Combined with other ingredients , the result is an attractive emulsion with a creamy texture .

This brewing method is also useful to prepare and to serve infusions and to prepare soft and aromatic coffees to decorate coffees or cocktails .

This kind of shakers will be very helpful .

We can fill them with products such as cinnamon and cocoa , among others .

On the market .

There are different kinds of syrups with different colours and flavours to draw UNT textured milk to give an original touch to our creations .

Squeeze bottles , as well as edging tools , will help us define images and create attractive paintings .

The art of drawing with these tools is known as coffee painting .

Coffee spoons with different lengths are basic to elaborate layered drinks and to stir drinks to prepare drinks with coffee .

It is usual to use cocktail shakers in which the ingredients are shaken energetically with ice to obtain a homogeneous and cold combination .

With this graded measuring glass , ingredients can exactly be dosed , although it is always advisable to avoid using it and to memorise quantities after continuous use .

Syphon will be used to prepare whipped cream mousse and froth in only a few seconds , and the blender will be used to prepare cocktails with crushed ice with a kitchen .

Blowtorch creams can be caramelised and decorated .

We can serve such drinks with long or short straws to serve coffee cocktails .

It will be basic to choose a glass size and shape that matches the drink and the style of the establishment .

A short cocktail to be enjoyed after a copious meal , for instance , is recommended to be served in a small glass .

A long drink on a table .

Talk after a meal requires a medium or big highball glass .

For a perfect finish to the service , we could use attractive trays or saucers to prepare coffee cocktails .

We will need different spirits and syrups .

We will choose them according to the drink we want to prepare .

Espresso is one of the most common types of coffee brewing methods in our country .

The main features of an espresso are adequate extraction , aroma , taste and creamy texture .

Such features cannot be achieved with any other coffee brewing method .

The espresso coffee machine is a precision equipment in which water and coffee are combined to obtain the cup .

These equipments have previously adjusted thermodynamic parameters that we must respect .

Pump water pressure eight or nine bars , boiler maximum one bar and water temperature of the group , 88 to 92 °C .

The drink is obtained by filtering hot pressurised water through the ground coffee in only a few seconds during the whole process .

Water quality is an essential element .

An espresso cup contains approximately 97% water and 3% of dry matter components .

That is why it is not only important to work with a good quality coffee , but also with a good quality machine and water .

The best material for an espresso coffee cup is porcelain .

The recommended capacity is 60 centimetres , and it's ideal .

Design is a conical shape with a bell curve bamp at the bottom .

This shape favours coffee extraction drop to form a thick Cremer , a basic element to maintain aroma and to form a thermal surface that delays coffee cooling .

We should grind the coffee in a short term foresight .

This way we will preserve the characteristics of the coffee beans longer , clean and dry .

The cover surface around the grinder with barista towel , eliminating coffee remains and water .

Fill in the simple porter philtre with 7 to 9 grammes and double with 14 to 18 grammes level and distribute the coffee dose without pressuring with a manual tamper level .

First the coffee with the horizontal force and compact the coffee in a short and energetic way with the pressure of 20 kg with a brush or with your hand , clean the sides of the basket and the spout .

Purge the group head and clean with the cloth the dripping tray so the base of the coffee cup does not get dirty .

Place the water philtre in the group , press extraction and place cups immediately .

We will not leave coffee without extraction in the group because heat can alter the dose elements .

Check that the coffee flow looks like a fine string , similar to a mouse tail .

On one hand , if the pore is too slow , drop by drop .

We must modify the grinding point to thicker .

Otherwise , we will obtain a thick , dark brown Cremer on the edges and white in the centre , the same way it appears when a coffee machine's temperature is too high .

On the other hand , if the flow is too fast , we will have to achieve a finer ground to avoid a coffee without Cremer , or that Cremer disappears too quickly the same .

That also happens when there is not enough coffee in the dose .

After the extraction , we will knock the used ground into the box grounds must show a texture that can be quartered .

The correct extraction is around 25 seconds long and results in a cup with a 30 millilitres volume of coffee .

This coffee has to have a compact Cremer between two and three millilitres , thick hazel colour and brown edges with fine stretch marks .

The perfect espresso coffee must be accompanied by meticulous service .

It is advisable to serve a small glass of mineral water before the coffee so that the customer can prepare his or her palate to taste the coffee with other remaining tastes .

The final touch will come with an explanation to our customer of the details of the coffee he or she is going to taste .

Cappuccino is composed of one third of coffee , one third of milk and one third of dairy cream .

Its presentation allows the use of cocoa cinnamon .

Furthermore , we can decorate with latte art or coffee painting for the correct cappuccino preparation we need to texture the milk .

With this procedure , we will achieve a creamy , shiny texture with a sweet and pleasant taste that will contribute to the pleasure of our senses .

Espresso coffee machines have integrated steam wands that work with the boiler water pressure and help us create milk froth .

The main element to work with latte art , also known as free poor , is the juggle pitcher in the barista sector .

The most commonly used jugs are 0.5 or 0.75 litres , with raised poor spout that will help with design definition .

Always use cold milk at about four degrees .

Fill the jug just enough to reach the bottom part of the spout before steaming the milk .

Open the valve shortly to get rid of the water inside the steam nozzle , place the tip of the nozzle just under the surface of the milk .

The position of the nozzle must guarantee that milk can go around the steam wand without practically changing the placement of the jug and the hand .

The sound is soft and not strident .

With our hand , we control the temperature of the milk .

It should reach between 60 70 degrees .

This temperature is reached when you can't touch the pitcher with your fingers anymore .

As soon as the milk is fully creamed and heated , you can turn off the steam while keeping the nozzle just under the surface , paying special attention in neither destabilising the acquired texture nor creating bubbles .

We will let the milk settle for a few seconds while we open the valve shortly to get rid of the water and milk inside the steam nozzle and wipe the external pipe with a moist cloth .

If necessary , get rid of the big bubbles by tapping the jug on the counter surface .

We swirl the milk by moving the jug in small circles in centrifugal movements .

When the froth has a shiny and silky texture , milk will be ready .

Latte art is a technique used by baristas to draw with textured milk on the coffee .

To achieve the painting , baristas play with flux and height of milk from the jug during the pouring .

If we move the jug away from the cup , gravity will make that only milk comes out .

If we move the jug closer , thanks to density , we will obtain more frost stabilised on the milk .

We can make many different latte art paintings .

The two basic designs are Rosetta and Hart .

From these two new and attractive designs can be created .

The beginning of latte art paintings is practically always the same .

The basic difference is the intensity of jug movements and the milk flow intensity in the cup , which both change .

Depending on the painting we desire , we incorporate textured milk in the middle of the cup slowly until we fill up to two thirds of the cup to obtain a Rosetta .

We bring the flow to the external edge and we bring the jug down .

When Kremer appears , we start zigzag movements through the internal edge of the cup to cut the flux , we simply move the jug upwards .

The more leaves the Rosetta has , the more difficult the painting is .

With a cup filled with two thirds of milk , we bring the flux to the centre .

We will keep this position during the whole painting , bringing the jug down at the same time as we move in zigzag to cut the painting again , we will move the jug upwards .

Latte art requires a lot of practise being the result in the cup .

One of the biggest satisfactions for a barista coffee is much more than an espresso or a cappuccino .

The possibilities coffee has to offer are many from a perative to after meal , including kitchen and cocktails .

Coffee cocktails with or without alcohol are a clear example .

Coffee is very easily combined with alcohol , syrups and spirits , as well as many other products and preparations that allow us to create delicious drinks .

However , it is a calculated risk to define what drinks combine well with coffee and as everything else .

The success of the drink will depend on the mastery of the barista and the taste of the customer .

The most common techniques to prepare coffee drinks are shaker used to shake dense ingredients such as cream , eggs and syrups .

The ice in the shaker causes the ingredients and is never completely melted .

Coffee mixed with certain syrups and using this technique , for example , provides us with an excellent apper cocktail .

The posse technique is based on the creation of layered drinks according to density .

The ingredients are poured with a spoon leaning against the glass .

As we create layers , the spoon is moved upwards , leaning always on the surface of the last added ingredient .

French press is an easy to use tool .

Inside , it contains a plunger that moved with energy textures , the liquid inside .

In the case of milk , for example , we can obtain the same result as with a steam wand but with cold milk .

If we use milk combined with other ingredients , we will have a general emulsion of the ingredients with a final look of a moose .

When we prepare drinks containing coffee , it is important to bear in mind that the sweeter the liquid is the denser it results .

The more alcohol a liquid contains , the lighter it is .

Cleaning the spoon after each layer is important not to interfere on the next layer .

In order to add density to a liquid , we can add sugar , inform the customer on how to savour best the drink .