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    New Starter Coffee Guide: Coffee Beans Mocha Italia

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    hepperz
    Mocha Italia is Costa's unique coffee blend consisting of Arabica and Robusta beans. The blend changes slightly throughout the year due to crop variations but maintains a consistent flavor profile. Costa uses different extraction times ranging from 10 to 35 seconds to create different coffee flavors for espresso, ristretto, triple shot, and corto. Milk can be steamed, frothed, or textured and should be heated to 140°F before use. Proper cleaning and hygiene is important when making coffee. The guide outlines wiping and purging steam arms, using designated cloths for different tasks, and avoiding cross-contamination to ensure clean drinks.

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    New Starter Coffee Guide: Coffee Beans Mocha Italia

    Uploaded by

    hepperz
    69 views1 page
    Mocha Italia is Costa's unique coffee blend consisting of Arabica and Robusta beans. The blend changes slightly throughout the year due to crop variations but maintains a consistent flavor profile. Costa uses different extraction times ranging from 10 to 35 seconds to create different coffee flavors for espresso, ristretto, triple shot, and corto. Milk can be steamed, frothed, or textured and should be heated to 140°F before use. Proper cleaning and hygiene is important when making coffee. The guide outlines wiping and purging steam arms, using designated cloths for different tasks, and avoiding cross-contamination to ensure clean drinks.

    Original Description:

    Cheat sheet with key facts for trainee baristas

    Original Title

    Costa Maestro PDF

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    Mocha Italia is Costa's unique coffee blend consisting of Arabica and Robusta beans. The blend changes slightly throughout the year due to crop variations but maintains a consistent flavor profile. Costa uses different extraction times ranging from 10 to 35 seconds to create different coffee flavors for espresso, ristretto, triple shot, and corto. Milk can be steamed, frothed, or textured and should be heated to 140°F before use. Proper cleaning and hygiene is important when making coffee. The guide outlines wiping and purging steam arms, using designated cloths for different tasks, and avoiding cross-contamination to ensure clean drinks.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    69 views1 page

    New Starter Coffee Guide: Coffee Beans Mocha Italia

    Uploaded by

    hepperz
    Mocha Italia is Costa's unique coffee blend consisting of Arabica and Robusta beans. The blend changes slightly throughout the year due to crop variations but maintains a consistent flavor profile. Costa uses different extraction times ranging from 10 to 35 seconds to create different coffee flavors for espresso, ristretto, triple shot, and corto. Milk can be steamed, frothed, or textured and should be heated to 140°F before use. Proper cleaning and hygiene is important when making coffee. The guide outlines wiping and purging steam arms, using designated cloths for different tasks, and avoiding cross-contamination to ensure clean drinks.

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    © All Rights Reserved
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    New Starter Coffee Guide July 2017

    + Mocha Italia
    Mocha Italia is the name given
    + Coffee Beans Extraction times:
    At Costa – we use a variety of
    to Costa’s own unique blend of
    Arabica Robusta different extractions in order to
    Aroma Body create a variety of different
    coffee. It is a blend of the two
    flavours, these are;
    types of coffee bean; Arabica Acidity Crema Espresso • 14 grams
    and Robusta. There is no • 20 seconds
    specific recipe as such, rather Sweetness Caffeine – • 2 x 30ml
    This extraction forms the
    Mocha Italia has a specific twice that of base of the majority of our
    flavour profile, and changes Arabica. drinks.
    Ristretto • 14 grams
    slightly through the year due to • 15 seconds
    crop variations. • 2 x 20ml
    A shorter espresso, this is
    not used in any of our hot

    +
    drinks.
    Coffee Cleanliness Triple Shot •
    •
    21 grams
    35 seconds
    Keeping clean is essential when making • 80ml
    coffee. Drinks can easily be cross A three shot extraction
    contaminated and it is for this reason used in the majority of
    our Medio sized drinks.
    we use 3 separate types of cloth. Corto • 14 grams
    Green – this cloth is used solely for the • 10 seconds
    steam arm. • 20ml
    A short extraction with an
    Yellow – this cloth is used for the steam acidic flavour profile,
    arm when working with soya milk. used in our Cortado.
    Cortissimo • 21 grams
    Blue – this cloth is used for general • 15 seconds
    cleaning of the coffee machine; it is • 30ml
    never to come into contact with the A restricted triple shot
    extraction, full flavoured
    steam arm.
    and used in a Flat White.

    + Wipe and purge Types of milk


    Steamed Frothed Textured
    Wipe and purge is a
    term used to describe Milk is heated using the Milk is heated using the The in-between – created
    an action, one that is
    steam arm without the steam arm whilst by adding and mixing tiny
    very important for
    injection of any air. This constantly adding air by air bubbles to milk to give
    hygiene reasons. It
    means that you must milk is used for our Latte lifting the arm close to the it a velvety texture and
    wipe your steam arm style drinks. surface. Used for sheen. Used for Flat White
    and blast steam Cappuccinos and powder and Cortado.
    through it before and
    based drinks.
    after every use. This
    prevents bacteria
    Milk Temperatures
    All milk, as standard, should be heated to 140 Fahrenheit before being turned off.
    buiding up inside the
    This rises to 160 for drinks ordered extra hot. Milk burns around 180 Fahrenheit so it
    steam arm.
    is crucial your milk never reaches this temperature. Drinks with powder vary
    slightly; this will be explained by your trainer.

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