Barista Coffee Skills
Barista Coffee Skills
Barista Coffee Skills
Barista Training
27
Introduction
Mocha
27
Glossary of Terms
Mocha Flake
28
Babyccino
29
Tea
29
Extras
29
Section 4
Presentation and Service
30
The Grinder
Group Handles
Blender
Section 5
Cold Drinks
31
Frescato
31
Iced Coffee
32
The Equipment
Section 1
The Espresso
Grind and Dose Procedure
7
8-10
Section 6
Making an Espresso
11
Cleaning
12
33
Ristretto
12
33
The Grinder
34
The Blender
34
Section 2
Milk 14
Section 7
Best Practice and Top Tips
35
Frothing
14-15
Coffee 35
Steaming
16
Milk
35
Texturing
17
35
Cream
19
36
Section 3
The Hot Drinks Range
20
Written Assessment
What do you know?
37
Macchiato
20
21
Americano
22
Practical Assessment
What can you do?
38
Caff Latte
23
Cappuccino
24
Flat White
25
Hot Chocolate
26
27
Section 1a
Coffee Pods
13
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INFORMATION
OBSERVATION
PRACTICAL EXERCISE
ASSESSMENT
At the end of the coffee drinks section there is a formal assessment and sign-off of your abilities as a
Barista. You must pass this before being permitted to serve our customers without supervision. The
practical and written assessments can be found at the back of this workbook.
You will be assigned an accredited Barista Maestro to deliver your coffee training, and this is the
person who will also sign off your assessments once completed.
The Barista Training Module contains:
l Glossary of Terms.
l Coffee Facts, the Costa Story and Costas Unique Blend.
l Introduction to the Equipment.
l The Perfect Costa Espresso what it is, and how to make it.
l Building on the Espresso.
l Milk Steaming, Frothing and Texturing.
l Core Coffee Drinks what they are, and how to make them.
l Cold Drinks Frescato and Iced Coffees.
l Best Practice and Top Tips.
Suggested Timescales
If working on a full-time basis, by the end of your first week you should have been taken through all
the core recipes. During your second week you will have many opportunities to demonstrate consistency,
with the close support of a colleague. After this you will be ready to begin the assessments. If working
on a part-time basis this could take up to 6 weeks to complete.
The Barista Training Workbookis only a guide and must be used together with other training material
available to you in Costa. For instance, the Core Operating Standards Manual & the Team Member
Core Skills Manual to enable you to obtain an in-depth knowledge of Coffee Excellence Standards
within Costa. Please ask your trainer where these manuals are kept in your store.
You must use and refer to this workbook at all times throughout your coffee training. It is your guide
and reference on Coffee Excellence Standards in Costa, and is proof that you are a trained Barista once
all assessments have been completed and signed off by you and your trainer.
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Glossary of Terms
Barista literally barperson; used to describe our skilled coffee makers in store
Crema the golden brown/hazelnut foam that forms on top of an espresso
Shot one serving of coffee (either from the grinder or the machine)
Tamp the pressing down on to the coffee grind while in the group handle prior to extraction
Extraction the process by which water is forced under pressure through the coffee to produce the espresso
Arabica an excellent quality species of coffee, important for aroma and acidity
Robusta a good quality species of coffee, important for Body and Crema
Coffee cherry the fruit in which the coffee beans grow
COStA Check a regular review of all core brand standards, including coffee
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Pre-set buttons
Steam knob
Pressure gauges
Thermostatic cup
warmer switch
Programming key
Main ON/OFF
switch
Pre-infused Group
Head
Group handle
POD handle
Manual buttons
Manual button
Pre-set buttons
Pressure gauges
Steam knob
Main ON/OFF
switch
Group handle
Group head
Steam arm
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Observe a colleague in store using the espresso machine, ensure that they explain each part to you and
how it works, (focus on the parts of the machine not the making of the drinks)
l The power switch. Is the machine ever turned off for any length of time/at the end of the day?
Yes
No (circle) Why?
l The steam arm and steam control.
l The group head.
l There are two types of button for starting the extraction How do they start and stop? When should
they be used?..............................
l The pressure gauge. What pressure shows when extraction starts? What should the steam pressure be?
..................................................................................................
l With the guidance of a colleague or trainer, now practise using the different parts of the espresso
machine.
Hopper
The Grinder
Catch tray
Observe a colleague in store using the grinder, ensure that they explain each part and how it works
l The gate on the hopper.What does it do?
l The grind adjustor
l Bean hopper slide. What does it do?
l Dispensing Arm. What must you not do with it?
l Tamper
l On/Off Switch. What must you do if it is on the number 1, but not grinding coffee?
l With the guidance of a colleague or trainer, now practise using the different parts of the grinder.
Group Handles
l These are the handles that contain the filter baskets into which the coffee grind is dispensed.
There are four types of group handle single shot (7g pods only), double shot, triple shot and
one used solely for coffee pods (with a distinctive coloured handle).
l Ask your trainer or a colleague to show you the single, double, triple and pod group handles,
and how they lock into the group head.
Now try this yourself.
Blender
l Costa uses the Blendtec Smoother machine, which has been pre-programmed (on program 1) to
blend drinks in the 12oz, 16oz and 20oz measures that are served.
l It has the most powerful commercial blender motor available which means less blending time
and a quicker delivery of drinks to our customers. Sound-proofed to reduce noise levels, there
are three jugs per blender.
l You will be trained on how to use the blender when producing a frescato in section 5 of this
workbook.
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SECTION ONE
The Espresso
The espresso is the very heart of Costa. It forms the base for all our coffee drinks, and as such it is very
important that it is made to standard 100% of the time.
An espresso could be described as an intense kick of coffee flavour, with a bitter-sweet aroma, always
topped by a dense, golden brown/hazelnut layer of crema. This crema on top is your guide to the
quality of the espresso underneath. For example, if the crema is too pale and thin, it indicates that the
espresso will be too weak and watery. If the crema is too dark, the espresso will be burnt and bitter.
Section
The
Espresso
There are a number of factors that influence the quality of the espresso. The most important of these is
the grind. This is the consistency of the coffee powder that is produced by the grinder.
Whole bean
If the grind is too coarse, then water will pass through too quickly. This will result in an under-extracted
watery espresso with few of the required characteristics.
If the grind is too fine, then water will pass through too slowly. This will result in an over-extracted
burnt espresso with many of the undesirable characteristics.
But how do we know what too quickly or too slowly is?
Every Costa espresso must be made to a strict recipe. In order for the best quality to be produced,
we require
2 x 7g of coffee grind
20 seconds extraction time
2 x 30ml of coffee liquid (plus min. 3mm crema)
Therefore, if the grind is coarse, within 20 seconds more than 30ml of liquid will be produced because
the water flows through quickly. If the grind is too fine, then less than 30ml of liquid will be produced
because the water flows through slowly.
As the amount of coffee used (2 x 7g), the extraction time (20secs) or the desired end result (2 x 30ml
coffee liquid) cannot be changed when producing a perfect Costa espresso, the only variable will be the
grind size. Therefore, it is part of a baristas responsibility to ensure that the grinder is grinding appropriately.
To do this in store, you must learn how to perform the grind/dose check.
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l Take the 7g scoop and place towards the back of the dosing chamber
l Switch the grinder on and allow the scoop to fill with ground coffee
l Tap the measuring scoop and allow the ground coffee to settle. Remove any excess coffee by
chopping & levelling off the top of the scoop with the side of a teaspoon handle
The
Espresso
N.B. Before rechecking ensure that a little coffee is allowed to grind for approx 3 seconds into
the dosing chambers. This will ensure no old grind is mixed in with the new, as this will
affect the next extraction recheck.
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When checking the dose, you will need weighing scales and a napkin.
Please complete the following steps:
Dose
l Ensure the dosing chamber is half full, and levelled across.
l Weigh a folded napkin and zero on the scales
l Using the hopper lid, place the napkin unfolded over it, and dispense 5 portions of coffee onto
the napkin by using the lever on the side of the grinder.
Section
The
Espresso
l If the average is not 7 grams then you must adjust the dose.
l More than 7grams, the dose is too big and you must make it smaller
l Less than 7 grams, the dose is too small and you must make it bigger.
l To adjust the dose, loosen the screw on the top of the dose regulator and then twist the nut
manually (clockwise to reduce the portion, anti clockwise to increase the portion)
Observe a colleague in store performing the grind and dose check on the grinder today. Look out for the
following processes
l Grinding coffee into a 7g scoop. Why is this being done? ...................................................................................................
l Tamping the coffee in the group handle.
l Extracting coffee into measuring beakers, rather than espresso cups.
l Look at the results do you think the grind is too fine or too coarse? ................................................................................
l Moving the burr blades in the grinder to adjust the grind. How is this done?
................................
.............................................................
l Should the blades be grinding coffee when you move the grind adjustor?
Yes
No (circle)
l Dispensing 5 shots of ground coffee and weighing them. What should they weigh?
................................................
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Dosage
l Grind coffee into dosing chambers.
l Weigh napkin.
l Dispense coffee onto napkin following the correct procedures. Explain to your trainer what
standard you are look for and why?
Section
l Recheck using the correct procedures observed. Explain what you are doing when changing the
dosage, and why you are re-checking it.
Conduct this procedure 5 times following the same procedures. Remember the correct
grind and dose standards are critical to the quality of the coffee.
The
Espresso
Signed
(in-store trainer)
It is a standard in every store that the extraction is checked three times a day, and the dose once a day.
These checks must be recorded on a Coffee Heartbeat Sheet :
If the check delivers an espresso that is more or less than 30ml in volume, then the grind size needs to be
adjusted. If during the check, more or less than 7g of coffee are dispensed, then the dose needs to be adjusted.
N.B. Remember to record the extraction and dose before any adjustments are made
Where is the Coffee Heartbeat Sheet for your store?
..............................
With the guidance of a colleague, perform a grind and dose check on the grinder and complete the
relevant sections of the Coffee Heartbeat Sheet. If applicable, make the necessary adjustments to the
grind and the dose.
Repeat this twice more.
PerfectBeat
coffee breaks
Heart
Sheet
Dosage Checked
Friday
Day
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Time
Initials
E
x
t
r
a
c
t
i
o
n
40ml
38ml
36ml
34ml
32ml
30ml
20
28ml
s
e
c
o
n
d
s
26ml
24ml
22ml
20ml
Managers Signature__________________________________________________________
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Making an espresso
In order to make a single espresso, Costa always uses the double group handle. This requires 2 x 7g of coffee
to be dispensed, and will result in 2 x 30ml espressos within the 20 seconds permitted extraction time.
If serving or using just one of the single espressos, the second one can be used for the next drink if this is
made within 15 seconds. If this is not applicable, then the un-used espresso must be poured away.
Spend 5 minutes watching a colleague on the machine. Observe how each espresso is made. Look out
for the following processes Section
l Heating cup with hot water using the hot water button. Why do we do this?...................................
l Removing the group handle from the machine. Which group handle is used?
............................
The
Espresso
....................
......................
.....................
...................
.....................
...........
.......................
Signed
(in-store trainer)
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The
Espresso
l Heating cup with hot water using the hot water button.
Why do we do this?..........................................................................................
l Dispensing the coffee.
l Tamping the coffee.
l Locking the group arm in place.
l Placing the correct crockery/takeaway cup under the
group handle.
l The rate of extraction.
l The end result. Is it the correct volume? ..
Is there a quality crema? ..
Having watched how to make a double espresso, now make one yourself. Remember the following
procedure
l Heat the cup with hot water using the hot water button.
l Remove the group handle from the machine.
l Knock out the old coffee grind.
l Dispense two 7g doses of coffee grind into the group handle. Tamp with attitude!
l Wipe any loose grind off the rim of the group handle.
l Lock the group handle into the group head.
l Place a double espresso cup beneath the group head.
l Begin the extraction. Check the flow of coffee.
l Stop the extraction (if applicable).
l The end result what does the crema look like? Describe it to your trainer.
Ask your trainer to give feedback on the double espresso.
If required, repeat the process to make a double espresso to the Costa standard.
...........................................................................................
It is also possible to make a double ristretto. As per the double espresso, follow the same process as for
a single ristretto, but extract both shots into one cup (still within 15 seconds).
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Section 1a
Coffee Pods
Certain machines allow you to use coffee pods, which are small pockets filled with 7g (single shot) or
14g (double shot) of pre-ground Mocha Italia. If your customer requires decaffeinated coffee, or coffee
Section
made with Fairtrade coffee, then this requires the use of a pod and the correct group handle.
Instead of dispensing coffee from the grinder, simply place the appropriate coffee pod into the special
group handle. There is no need to tamp just lock the group handle into the group head and
continue with the following process
The
Espresso
Top Tip
You will need to heat up the special group handle by locking it into the group head and extracting
water through for 5 secs prior to putting in the pod.
Remember, when using decaf pods, you must flush the group head for 2 seconds before inserting the
group handle. This is to remove any caffeine residue and minimise cross contamination.
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SECTION TWO
Milk
Section
Presentation
Frothing
This is the process of creating a smooth, velvety milk froth for use in a cappuccino, hot chocolate or
mocha (chocolate cappuccino).
To achieve the critical temperatures switch off the steam at 140F so that the milk rises to 150-155F;
if it rises above 160F, the milk has been burnt, and you must start again.
The key to a good frothing technique is that the steam arm should be positioned about 1cm under the
surface of the milk. As steam is forced through, the air circulates around the milk and reacts with the
fat content within it. This reaction causes the volume of the milk within the jug to increase.
As the volume increases, the jug must slowly be lowered
to compensate therefore keeping the end of the
Steam Arm
steam arm continuously about 1cm under the surface of
the milk. Continue this until the temperature reaches
140F, when the steam must be switched off.
Once the milk has been frothed, it must be banged
and swirled. This technique of banging the jug on the
counter, and swirling the milk around the jug, will
change its appearance and consistency. The banging will
pop the large air bubbles that have formed, and the swirl
will combine the liquid with the froth. It will become
smoother, more shiny and more velvety in texture.
c. 1cm
Milk
Spend 10 minutes watching a colleague frothing milk on the machine. Pay particular attention to
the following
l Where the milk is stored.
l How much milk is added to the jug.
l The thermometer.
l Where the jug is positioned while steaming.
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......................
.....
Milk
Signed
(trainer)
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Steaming
Steaming
Section
Milk
Steam Arm
Milk
c. 1cm
The temperature of the milk will continue to rise to between 150F and 155F. However, if the steam
was not stopped at the required 140F, the temperature may rise to over 160F. If this happens, the milk
is burnt, and you must start again. A little froth will naturally form.
Ask your trainer to show you how to steam milk. Alternatively, watch a colleague on the coffee machine
making caff lattes. Pay particular attention to the following
l Where the milk is stored.
l How much milk is added to the jug.
l The thermometer.
l Where the jug is positioned while steaming.
l Where the steam arm and control are on the machine.
l Purging the steam arm before putting it into the milk. Why is this done?
......................
l
l
l
l
l
16
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Texturing
This is the process of creating a smooth and glossy milk for use in a Flat White. To achieve the critical
temperatures switch off the steam at 140F so that the milk rises to 150-155F; if it rises above 160F,
the milk has been burnt, and you must start again.
The key to a good texturing technique is that the steam arm should be positioned about 1cm under
the surface of the milk for 7-8 seconds initially. As steam is forced through, the air circulates around
the milk and reacts with the fat content within it. This reaction causes the volume of the milk within
the jug to increase slightly.
After 7-8 seconds, tilt the jug to a 40 degree angle, lower the steam arm into the milk, positioning
the steam arm at the side of the jug. You are aiming for the milk to spin in the jug like a whirlpool
Continue this until the temperature reaches 140F, when the steam must be switched off.
Section
Once the milk has been textured, it must be banged and swirled as per the technique when frothing
milk. This technique of banging the jug on a surface, and swirling the milk around the jug, will
change its appearance and consistency. The banging will pop the large air bubbles that have formed,
and the swirl will combine the liquid to create a velvety, glossy texture it should look like melted ice
cream.
Presentation
Spend 10 minutes watching a colleague texturing milk on the machine. Pay particular attention to the
following
l Where the milk is stored.
l How much milk is added to the jug.
l The thermometer.
l Where the jug is positioned while texturing.
l Where the steam arm and control are on the machine.
l Purging the steam arm before putting it into the milk. Why is this done?
...............................................................................................
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With the support of a colleague or your trainer, now practise texturing milk.
Follow the process below
l Fill a jug with 1/3 cold milk.
l Purge the steam arm.
l Place the steam arm 1cm into the milk using the clip and turn the steam on full. Do not touch
the steam arm with bare fingers, it is hot.
l As the temperature rises, and the volume increases, slightly lower the jug.
Section
l After 7-8 seconds tilt the jug to a 40 degree angle, positioning the steam arm at the side of the
jug. Aim to get the milk to spin in the jug like a whirlpool.
l Switch off the steam when the temperature reaches 140F.
Presentation
Signed
(in-store trainer)
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Cream
Some drinks in the Costa range are topped with whipped cream; and customers can request whipped
cream as a paid-for extra.
Costa insists upon using only fresh cream, which is whipped daily in store using a canister and gas bulb.
Watch your trainer or colleague make up a canister of whipped cream. Pay particular attention to
the following
l The volume of fresh cream poured into the canister.
Section
Milk
swirl
figure of eight
random
Now its your turn. With the support of your trainer, make up a canister of whipped cream following
the process below
l Take cream out of the fridge and pour into the clean canister (approx 125mls).
l Dissolve 2 x white sugar sachets in an espresso cup of hot water.
l Add this hot water and sugar mix to the cream in the canister.
l Screw the sterilised top on firmly.
l Place a gas bulb into the holder and carefully screw into position firmly.
l Shake the canister for 30 seconds.
l Dispense a portion of whipped cream into a cup with a zigzag motion.
Well done!
Top Tips and Safety Notes
l Gas bulbs are very cold after use handle with care.
l Remember, it is brand standard to always day
dot cream canisters.
l Always put the canister back in the fridge
if it contains cream.
l Shake well before each use.
l Cream should be added to drinks in a zigzag
pattern and not piled high.
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SECTION THREE
The Hot Drinks Range ask your Trainer to show you the relevant sections in the Core Operating
Brand Standards Manual.
l What size drink is being made which cup is being used/Is it heated with hot water?
............................
............................................................................................................................................
The Hot
Drinks
Range
....................................................................................
......................................................................................
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........ ..........
......................
Section
The Hot
Drinks
Range
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Americano
This is espresso with hot water close to a normal black/white coffee, but with more coffee flavour.
It can be made in three sizes primo (12oz), medio (16oz) or massimo (20oz). The primo contains
two shots of espresso, the medio three shots and the massimo four shots.
It can be served with or without milk hot or cold, depending on the customers preference. If your
customer is drinking in, serve the milk separately in a small ceramic milk jug.
Observe a colleague or your trainer making americanos, both with and without milk. Pay particular
attention to the following
l What size drink is being made which cup is used?
Section
.........
The Hot
Drinks
Range
...........................
...............................
l Where the hot water comes from and how this is controlled.
l How much volume of liquid is in the cup.
l The crema how does this compare to the crema on an espresso?
..................................
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Caff Latte
This is a milky, smooth coffee, with fewer shots of espresso than
other drinks. It can be made in three sizes primo (12oz), medio
(16oz) or Massimo 20(oz). The primo contains one shot of espresso,
the medio two shots and the Massimo three shots; these are added to
steamed milk.
If making a primo or medio size for customers drinking in, it must
be served in a glass.
N.B. Remember that primo take away latte contains two
shots of espresso
Section
Observe a colleague or your trainer making caff lattes. Pay particular attention to the following
The Hot
Drinks
.............
Range
........................
...........
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Now make a massimo caff latte. Simply repeat the process above, but with the following changes
l Use a 20oz cup.
l Dispense 3 x 7g doses of freshly ground Mocha Italia into a triple group handle.
l Extract the 3 shots of espresso (80ml) for 35 seconds into a cup.
l Quickly pour the 3 shots of espresso into the steamed milk.
Try this again.
Cappuccino
Section
The Hot
Drinks
Range
Named after the Capuchin monks of Italy, this is stronger than a caff latte, and is made with frothed
milk. It can be made in three sizes primo (12oz), medio (16oz) or massimo (20oz). The primo contains
two shots of espresso, the medio three shots and the massimo four shots. Our Cappuccino is 13 coffee,
1
3 milk liquid and 13 froth by volume.
Froth (13 by volume)
Steamed Milk (13 by volume)
Espresso (13 by volume)
Observe a colleague or your trainer making cappuccinos. Pay particular attention to the following
l Which cup is being used what size drink will this be?
..........
...........................
l How the milk is frothed look out for the position of the steam arm.
l How many shots are prepared which group handle is used?
...............
l The bang and swirl of the milk how does its appearance change?
l What is poured into the cup first is it milk or coffee?
How is the milk poured?
....................................................
........................
.....................
l The end product is there a ring of golden brown/hazelnut crema, and smooth milk froth?
.........................
N.B. T
he standard is for there to be a ring of golden brown/hazelnut crema, and no large bubbles in
the milk froth. Offer the customer a choice of a sprinkle of chocolate powder on the top, using
the appropriate brand standard stencil.
Dont forget to ask any questions that you have!
Now make a primo cappuccino on your own, with the support of a colleague or your trainer.
Follow the process below
l 13 fill a jug with cold milk.
l Froth the milk to 140F, switch the steam off and clean the steam arm.
l Dispense 2 x 7g doses of freshly ground Mocha Italia into a double group handle.
l Lock the group handle into the machine.
l Extract the 2 shots of espresso into a primo cup for 20 seconds.
l While your espressos extract, bang and swirl the milk until smooth and velvety.
l Tip the cup and steadily pour the frothed milk into the centre of the coffee, keeping the jug low.
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Now make a medio cappuccino. Simply repeat the process above, but with the following changes
l Use a 16oz cup.
l Dispense 3 x 7g doses of freshly ground Mocha Italia into a triple group handle.
l Extract the 3 shots of espresso (80ml) for 35 seconds.
Try this again.
Now make a massimo cappuccino. Simply repeat the process above, but with the following changes
l Use a 20oz cup
l Dispense 2 x 7g doses of freshly ground Mocha Italia into each of 2 x double group handles.
l Extract the 2 x 2 shots of espresso (2 x 60ml) for 20 seconds per double
Try this again.
Flat White
Section
Flat White is a rich, full flavoured coffee with a unique velvety smooth texture.
Its exact origins are disputed but its a common drink in both Australia and New Zealand .
The key to the drink is a perfect balance between coffee and milk a rich, coffee flavour and creamy,
velvet textured milk.
The Hot
Drinks
Range
It can only be made in one size primo and we use an espresso shot called cortissimo to which we
add textured milk.
N.B. You can make this drink using any type of milk that the customer requests whole,
skimmed or soya. You cannot make this drink using Fair-trade or Decaf as you cannot
extract a cortissimo from the coffee pods.
Now make a Flat White on your own, with the support of a colleague or your Trainer. Follow the
process below:
l
l
l
l
l
l
l
l
l
l
l
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Hot Chocolate
Costas hot chocolate is a smooth, creamy drink, topped with milk froth.
It can be made in three sizes primo (12oz), medio (16oz) and massimo (20oz).
Observe a colleague or your trainer making hot chocolate. Pay particular attention to the following
l
l
l
l
What size drink is being made which cup will be used? .................................................
The size of the milk jug being used.
How many 7g scoops of chocolate powder are added to the milk?
Purge the steam arm before putting into the milk. Why is this done? .....
.................
Section
l How the chocolate powder and milk is frothed what temperature is it heated to? ...................
l After cleaning the steam arm, purge it once more. Why is this done? .....
.................
Presentation
l How the chocolate is poured when does the pouring stop? ........................................
l The end product does the chocolate have a topping of milk froth? .................................
Dont forget to ask any questions that you have!
Now make a primo hot chocolate on your own, with the support of a colleague or your trainer.
Follow the process below
l 13 fill a 1 litre jug with cold milk.
l Add 3 x levelled 7g scoops of chocolate powder.
l Purge the steam arm.
l Froth the hot chocolate and switch the steam off at 150 so that it doubles in volume.
l Switch off the steam and thoroughly clean the steam arm.
l Purge the steam arm.
l Bang and swirl the chocolate milk to create a creamy texture.
l Pour the hot chocolate into a primo latte glass to within 1cm of the rim.
l Top up with frothed milk in the centre of the chocolate.
You might be required to prepare a second jug of frothed milk on its own, unless there is already
some available.
N.B. When using the larger 1.5 litre milk jug, you must add 5 x levelled 7g scoops of chocolate powder.
The standard is to offer customers a sprinkle of chocolate powder on the top in the middle of the milk froth.
On massimo (20oz) hotchocolate please use the appropriate Brand Standard Stencil.
Try this again, using the larger milk jug.
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Section
Presentation
The base for this drink is the basic hot chocolate recipe as before. In addition, it is topped with fresh
whipped cream, with a swizzle stick served on the side.
The cream is prepared in the usual way (see Cream, section 2a), and added to the hot chocolate in a
zig zag pattern.
The primo and medio sizes are served in the caff latte glasses, while the massimo size is served in the
standard 20oz cup.
One swizzle stick is placed at the side of the glass or cup for each sized drink. For takeaway drinks,
place the swizzle stick into a takeaway bag.
Mocha
This is a chocolaty cappuccino, made by adding the basic hot chocolate recipe to espresso. It is topped
with milk froth. It can be made in three sizes primo (12oz), medio (16oz) or massimo (20oz). The
primo contains two shots of espresso, the medio three shots and the massimo four shots.
Observe a colleague or your trainer making a mocha. Pay particular attention to the following
l How the hot chocolate is prepared how many 7g scoops of powder are used?
..............................
...........
......................
l The end product can you see the crema, the chocolate and milk froth?
............................
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l Dispense 2 x 7g doses of freshly ground Mocha Italia into a double group handle.
l Lock the group handle into the machine.
l Extract the 2 shots of espresso into a primo cup for 20 seconds.
l While the espresso extracts, bang and swirl the chocolate so it becomes creamy.
l Tip the cup and steadily pour the chocolate milk into the centre of the coffee, keeping the jug low.
l Top up with frothed milk in the centre of the drink.
N.B. T
he standard is for there to be three colours visible the crema, the hot chocolate and the
milk froth. Offer the customer a sprinkle of chocolate powder on the top using the appropriate
brand standard stencil.
Section
Presentation
Mocha Flake
The base for this drink is the basic mocha recipe as listed above, without the frothed milk on top.
Instead, it is served with fresh whipped cream, with chocolate flakes served on the side.
The cream is prepared in the usual way (see Cream, section 2a), and added to the mocha in a zig zag
pattern.
The primo and medio sizes are served in the caff latte glasses, while the massimo size is served in the
standard 20oz cup.
The standard is then to offer customers a sprinkle of hot chocolate on top in the middle of the cream.
Chocolate flakes are placed at the side of the glass or cup, using tongs. Add 1 for a primo size drink,
2 for medio, and 3 for massimo. For takeaway drinks, place the applicable number of chocolate flakes
into a takeaway bag or offer to put in the drink.
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Babyccino
Unique to Costa, this drink for our younger customers is made with frothed milk, sprinkled with
chocolate powder it does not contain any coffee. It is served in a doppio espresso cup, with a
marshmallow on the side. Please note that for this drink, you do not have to heat the cup with hot
water first
Observe a colleague or trainer making Babyccino.
Dont forget to ask any questions that you have!
Now make a Babyccino on your own, with the support of a colleague or your trainer.
Tea
Section
Many of our customers enjoy visiting Costa for a cup of tea. We offer the following varieties
Presentation
l Traditional.
l Earl Grey.
l Peppermint.
l Camomile.
l Blackcurrant, Vanilla and Ginseng
l Green Tea
The process for making traditional and earl grey is as follows
l Insert the teabag into the teapot, ensuring that the string remains on the outside.
l Fill the teapot with 14oz/420ml of hot water from the boiler/coffee machine.
l place a lid on the teapot
l Put a warmed primo cup on a primo saucer and place a teaspoon on the side.
l According to customers preference, serve cold milk separately in a small ceramic jug.
l If takeaway, ask the customer if they need milk and add it, or indicate where they can add their own.
Demonstrate to your trainer how to make a cup of tea.
Extras
Additional items can be sold to enhance our customers drinks, and to offer more choice.
For one price, customers can add
l An extra shot of espresso.
l Marshmallows 4.
l Chocolate flakes 2.
l Flavoured syrups (vanilla, hazelnut or caramel) and seasonal syrups when appropriate 12ml,
16ml, 20ml (primo/medio/massimo).
Look for these items on the menu board. What is the current price for extras? .................................................................
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SECTION FOUR
Presentation and Service ask your Trainer to show you the relevant
sections in the Core Operating Brand Standards Manual.
As you will have seen already, each of the drinks that you have made
must be served to our customers in the right way.
Watch your colleagues serving the drinks to your customers. Pay
particular attention to the following
Presentation
.......................
l If a napkin is placed on the saucer for which drinks does this happen?
l If more than one drink is being served, is a tray provided?
.......................
............
For takeaway:
l Which cup is being used.
l What level is the cup filled too. For what reason?
l If there is a lid to the cup who puts the lid on?
..............
....................
For takeaway:
l Lids must be put on securely by the staff member serving (Health & Safety).
l If more than one drink is being taken away, a 4-cup/2-cup carrier must be offered.
l Customers must be directed to the sugar (and milk if applicable).
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SECTION FIVE
Cold Drinks ask your Trainer to show you the relevant sections in the Core Operating Brand
Standards Manual.
Frescato
This is Costas blended ice drink, made with a liquid or powdered base and ice. Flavours are either
creamy or fruity, depending on the base used.
The equipment required to make a Frescato is the Blendtec blender.
Each store should have an overview of the Frescato recipes on a laminated sheet behind the counter.
Alternatively, they are listed in the Core Operating Brand Standards Manual.
Observe a colleague or your trainer making Frescato. Pay particular attention to the following:
l Which size is being made.
l What flavour Frescato it is.
l What is the base how much is added?
l The quantity of ice added?
l If any extras need to be added, such as syrup how much is added?
l How the jug is placed on the blender is there a lid?
l How the blender is switched on how does it stop?
l If more blending is required how would you know and how is this done?
l The end result what is the consistency?
Dont forget to ask any questions that you have!
Now make a primo coffee frescato on your own, with the support of a colleague or your trainer.
Follow the process below
Section
Presentation
l Fill up a frescato cup with cold milk up to the top of the O in Costa.
l Fill the cup up to the top with ice.
l Pour ice and milk into blender jug.
l Add 1 scoop (54gm) of vanilla frescato powder into the milk and ice
l Add 3 Mocha Italia coffee beans into the jug
l Extract 2 single espressos to Costa standard.
l Pour one of the espressos into the frescato jug
l Place a lid on to the jug
l Place onto the blender and blend on program 1 for14 seconds
l If all the ice has not blended press the P button for a few seconds.
l Bang and swirl the jug to get a smooth consistency
l Pour into frescato cup
l Place a lid onto the drink
l Insert a frescato straw into the drink and serve to customer
Try this again.
Now make a Frescato of your choice (primo size)
Frescato demonstrated to the required standard:
Signed
Signed
(trainer)
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Iced Coffee
Costa also does a range of iced coffees. As with our hot coffees, the base of the iced drinks is espresso,
made in the usual way.
All the iced drink recipes can be found in the Core Operating Brand Standards Manual.
Observe a colleague or your trainer making an iced coffee. Pay particular attention to the following:
l
l
l
l
l
l
l
Section
Presentation
Now make a primo Iced Latte (drink in) on your own, with the support
of a colleague or your trainer. Follow the process below:
l Froth a jug of milk to 140F/60C.
l Put 2 shots of freshly ground Mocha Italia into a double group handle.
l Tamp the coffee with attitude and a slight twist to ensure an even surface.
l Wipe any loose grind off the rim of the group handle.
l Lock the group handle into the group head.
l Immediately extract 2 x 30ml of Espresso through the double group handle (20 seconds) into 2
clean solo Espresso cups.
l Ensure an even spread of approx 3mm of crema is formed on top.
l Pour one of the Espressos into the glass.
l Fill the glass with cold milk to the top of the handle (90ml).
l Top up with ice leaving a 1cm gap.
l Top the drink with milk froth.
l Place on a saucer with a napkin and long tea spoon.
Now try this again but a take away version.
Signed
(trainer)
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SECTION SIX
The Equipment Cleaning
In order to ensure Costa provides the best quality tasting hot & cold drinks. The barista is expected to
know how to clean the following pieces of equipment: The Espresso Machine
The Grinder
The Blender
Please read section 5 of the Core Operations Manual for the brand standards regarding the cleaning of
the equipment.
Section
l How the group heads are cleaned What group handle do they use? How much chemical is used? How
long do they leave to froth?.............................
.......
l How the Group handles are cleaned? How do they separate the baskets from the handles? What
solution is used to soak the handles in and for how long? Where do we never put them and why?
The
Equipment
-Cleaning
.......
.......
l How the steam arms are cleaned? How long are they purged for? What should we never do with the steam
arms and why?..............................................
.......
l How the cup warmer and outside panels are cleaned? What is never used to clean them and why?
...
.......
l With the guidance of a colleague or trainer, now practise cleaning the different parts of the coffee
machine.
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THE GRINDER
l Observe a colleague or your trainer cleaning down the grinder at the end of the shift. Pay
particular attention to the following
l How the Hopper and the lid are cleaned? Where do we never put the hopper? What materials do we
use?
.......
.......
.......
l How the outside of the grinder is cleaned? What is never used to clean the outside and why?
.......
.......
.......
Section
The
Equipment
-Cleaning
l With the guidance of a colleague or trainer, now practise cleaning the different parts of the
blender.
THE BLENDER
l Observe a colleague or your trainer cleaning down the blender after it has been used/end of the
shift. Pay particular attention to the following
l How the jugs and lids are cleaned? How are they washed after each use and why? How are they stacked
and why?
.......
l How the clear plastic sound guard is cleaned? What should be done before cleaning it? What materials
do we use? Is it removable? ...
.......
l How the blender base is cleaned? Where is it never put and why?..
.......
l With the guidance of a colleague or trainer, now practise cleaning the different parts of the
blender.
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SECTION SEVEN
Best
Practices
and
Top Tips
l Always clean the steam arm with a separate, clean wet cloth after each use. Ask your trainer to
explain the standard for colour coded cloths for different types of milk.
l Open the steam valve fully let the steam do the work!
l Once milk has been frothed, it is possible to pour out milk liquid by raising the jug.
l Never re-heat milk as it will compromise quality and is an Health & Safetyissue.
17/03/2011 07:24
You should now be ready to be assessed. Ask your store manager to schedule time for your written and
practical assessments. Once finished, please complete the below
N.B. The assessments do not need to be attempted in a single session
l Written assessment
Date attempted
....................
Date passed
....................
signed
...............................................................
(Manager)
Date passed
....................
signed
...............................................................
l Practical assessment
Date attempted
....................
(Manager)
By signing this, you declare that all coffee standards have been demonstrated consistently.
Section
Presentation
......................................................................
(name)
has passed Costa Barista training, and can now make hot drinks for our customers.
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Q2. How many grams of coffee are required to make a single shot of espresso?
...
Q4. For how many seconds should you extract a triple shot?
...
Q5. How many scoops of chocolate powder are used in a small jug?
...
Q6. If the espresso is running too quickly, what should you check (list all)?
...
...
Q8. At what temperature must you switch off the steam when steaming or frothing milk?
...
Q9. How many chocolate flakes are served with a medio Mocha Flake?
...
Q10. List all the extras that are on the menu board.
...
Score:
Date:
....................................................................
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Comments
........
Comments
........
Q3. Please demonstrate how to conduct the grind and dose procedure for the setting of the grinder.
Pass/Fail
Comments
........
Q4. Please demonstrate how to make one perfect medio cappuccino every 10 minutes for one hour.
Drink 1
Pass/Fail
Drink 2
Pass/Fail
Drink 3
Pass/Fail
Drink 4
Pass/Fail
Drink 5
Pass/Fail
Drink 6
Pass/Fail
Comments
........
Score:
Date:
....................................................................
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