Barista Training Notes 

Getting Started

Please note that there is a risk of burns, so take care.
On / Off switch.
To isolate the machine in case of emergency, pull plug out of wall.
Heating time of espresso machine is 15/20 mins.
The red LED light on the right hand side goes off when it's ready.
The pressure dial must be in the green.

Hints & Tips

All drinks are made up in thirds.
Keep group handles in place at all times to maintain optimum temperature.
Flush the group heads before every use.
Use warm cups.
Milk must be as cold as possible to steam.
Only necessary to turn the steam knob on about half way/small amount.
Before using the steam arm, give it a quick blast to keep it clean and clear.
ALWAYS use fresh coffee for drinks, never use coffee twice!

Espresso

Single or double - use a single or double group handle and 1 or 2 pulls accordingly.
Give a slight tamp, tap to level coffee, firmer tamp and twist, brush excess from the edges.
Insert in the coffee machine group and press 1 or 2 espresso.
Coffee flow should be slow and almost breaking to produce a good crema.
This should take between 20-30 seconds.
An espresso is the basis of all drinks.

Americano

Fill a cup 2/3 of the way with hot water.
Top with either a double or single espresso.

Cappuccino
Fill jug to the base of the spout with milk.
Hold the steam wand JUST under the surface of the milk in the centre.
Hold the bottom of the jug to judge temperature - or use a thermometer.
When warm (about 40C) move wand to the side and down to make milk swirl in the jug.
Stop when hot (about 60/65C).
Tamp jug and keep swirling the milk until poured.
Wipe and purge the steam wand.
If milk reaches 70C it will cook and change.
Textured milk should be fluid but creamy and able to coat the spoon.
Pour onto an espresso, spin and wiggle into the cup to get foam (use a spatula if necessary).

Latte
Fill jug to the base of the spout milk.
Hold the steam wand JUST under the surface of the milk in the centre.
Hold the bottom of the jug to judge temperature - or use a thermometer.
When warm (about 40C) move wand to the side and down to make milk swirl in the jug.
Stop when hot (about 60/65C).
Tamp jug and keep swirling the milk until poured.
Wipe and purge the steam wand.
If milk reaches 70C it will cook and change.
Textured milk should be fluid but creamy and able to coat the spoon.
Pour into the centre of the espresso, then flick to the side at the end
OR
Wiggle in and do a line over the top for latte art.

Hot Chocolate

Fill a jug to the base of the spout with milk.
Add the chocolate powder.
Mix and steam.
Pour into a mug and dust with chocolate powder.
OR
Top with cream and marshmallows.

Practise and Develop your own methods.

It is possible to practise milk frothing and texturing using water with just 2 drops of washing up liquid. (A good way to prevent wasting lots of milk).