TRAINING

ATTENDANCE
 COFFEE
CERTIFICATION

FEBRUARY 2023
To understand the origin and
processing of coffee ban to customers

To improve on quality of coffee served

to our customers
Objective
To learn the correct coffee machine
setting and milk steaming.
Table of
Content
Introduction of Process of Coffee
Coffee Production

Coffee History Coffee Brewing

Milk Steaming &

Coffee Bean Belt
Coffee Tamping

Types of Coffee Setting &

Bean Calibration

Troubleshoot
Introduction Of
Coffee
Presentations are communication tools that
can be used as demonstrations, lectures,
speeches, reports, an.
 Popular Origin Story
• An Ethiopian goat herder, Kaldi who discovered coffee
when he noticed how excited his goats became after
eating the beans from a coffee plant.
• Kaldi shared these beans with a monk who disapproved
of their use and threw them into the fire.
• The result was a wonderful, pleasing aroma which
became the world’s first roasted coffee.
• Shortly after this, the beans were ground and boiled to
produce what we know today as coffee.

One thing is certain in this story:

Coffee came from Ethiopia.
Coffee History
in Malaysia
The Arise of Coffee Shop
• Chinese has been into this coffee shop business, with a support from Lai Ah Heng
(2010) stated that in the late 1920s to 1950s is the growth of the Hainanese
kopitiams business.

• The trend of new, urban style kopitiam started a bit late and start mushrooming
after the year 2000, it is alleged inspired by western café style, and major social
change of Malaysian.

• Killiney Kopitiam started this culture, followed by others such as Uncle Lim’s
Kopitiam, Old Town Kopitiam, Kluang Station Kopitiam and many others.
 Hainanese Kopi
• Hainanese Kopi is a traditional coffee
originating from Malaysia and Singapore.

• Hainanese kopi is brewed by putting ground

coffee beans into a long muslin sock and
pouring hot water through it.

• Kopi is distinct from other types of coffee due

to its roasting process and preparation
technique . Its general traditional preparation
process involves using a combination of 80%
beans, 20% sugar and margarine in the
roasting process.
Do You Think That
There is
Coffee
In 3-in-1 Instant Coffee?
 3 in 1 coffee will not
stimulate you.

Instant coffee already has

less caffeine than freshly
roasted coffee, so what
can you say about a drink
that contains less than
10% of it?
Coffee
Bean Belt
What
is the
Coffee Bean
Belt ?
• Growing coffee requires a very particular climate and the plants that coffee beans grow on rely heavily on soil
that is rich in nutrients.
• Coffee beans love growing in the Bean Belt: the climate promotes the best environment for healthy coffee
plants.
• The climate in these regions bring moderately sunny days, sufficient amounts of rain, and year-around
。 。
temperatures between 21 and 29 C .
• While the growing conditions are similar, the variations in a countries’ or continents’ soil, climate and altitude
affect the flavor of the beans.
• Known for their balance and even • Present tastes, reminiscent of • Having the most variety when it
temperament. blueberry, tomato, spice, and melon. comes to flavor, but their most
• Depending on the country they are • Some beans smell and taste like fresh common characteristics are smooth,
grown in, often possess deep berry, fruit while others, such as Kenyan dense, and exotic textures with dark
chocolate, nut, spice, or fruity coffee beans have a sweeter, more chocolate, nut, and subtle earthy
notes. juicy notes. tones.
• Described as sweet and medium- • Provide interesting flavors and are the • Have fuller-bodies and drier after-
bodied, best choice for the first-time perfect choice for anybody hoping to taste.
and casual coffee drinkers. expand their coffee palate.
Types of
Coffee Beans
Coffee Species

With over 120 species worldwide,

two are commonly grown :

Arabica
- Contains wider range of flavors,
aroma, higher in acidity but less
body.
- Most of the specialty coffee is
Arabica

Robusta
- High body, high in bitterness and
has typical ‘coffee flavor’.
- Contains double the amount of
caffeine than Arabica
 Types of coffee beans grown

Arabica
Harder to grow
Higher altitude
Sweet flavor

800 m
Robusta
Lower altitude
Tends to be more bitter/flat in taste
More resistant to disease/pest
Added for crema and body flavor
Process of
Coffee
Production
Processes take Processes take Processes take
place at farm & place at place at
processing plant: café/roastery: café/home:
• Planting • Inspect to purchase • Coffee Grinding
• Harvesting green coffee beans • Coffee Brewing
(Cherries are harvested by
hand. Pickers use their skills • Roasting
and expertise to determine
the readiness and quality of • Coffee packing
each cherry)
• Drying
• Hulling
• Polishing
• Green beans
packing for
shipment
 Coffee Roasting Stages 95

220 °C 210 °C 205 °C 195 °C

Roasting degree

230 °C 165 °C

Bitterness

Acidity
245 °C 22 °C
Dark Medium Light
roast roast roast
Blonde-roasted coffees have a shorter roast
time, lighter body and mellow flavors.
Suitable for customers who like their coffee
delicate with soft cacao and fruitiness.

Medium-roasted coffees are balanced with

smooth and rich flavours.
Suitable for customers who prefer a well-
balanced and smooth cup of joe.

Dark-roasted coffees feature a fuller body

and robust, bold flavors.
Suitable for customers who like a strong and
bold cup to kick start their day.
 How to keep your coffee fresh?

• Airtight Jar / Vacuum seal – to keep away from OXYGEN & • Keep Away from MOISTURE & HEAT
ODOUR

Degassing Valve:
1) Allows gases (mainly CO2) escape from pouch slowly.
2) Preserve coffee freshness (prevent oxidation occur)

*Hence, do not press the packaging to force the nitrogen,

gas-flushing out as it will decrease the shelf life.
Coffee
Brewing
What is an Espresso ?
• An espresso is a concentrated coffee
beverages brewed using hot water, under bar
of pressure at a very short period of time.
• Brewed by espresso machine.

Factors that affect coffee quality

• Machine
• Grinder
• Water
• Bean
• Barista
6 Factor that Effect Quality of Brewing

Temperature Grind Size Water Quality

Bean: Water Ratio Pressure Brewing Time

3 LAYERS OF COFFEE ESPRESSO
Crema Body Heart
Finest Tastes and Rich, Flavours, Aromas Dark Brown colour and
aromatic and Sweetness acidic taste
 Basic Requirement Of Espresso Machine

Steam Boiler
Temperature: 120-130°C
Pressure: 1-1.5 Bar 01
Steam Boiler Extraction Pressure
(Pump Pressure)

Extraction Pressure (Pump Pressure)

Extraction 02 03
Temperature Pressure: 9-15 Bar
Temperature: 90-96°C
Multi-boiler provide consistency
Importance of Water Quality

Water quality is a significant part of good quality coffee

1. Chlorine and other chemicals:

• Chemicals are used to treat water to eliminate harmful
bacteria and microorganisms.
• Unfiltered water contains chemicals, which impart strong
taste and smell to the coffee.

2. Particles:
• Sediments and particles from old plumbing present in the
unfiltered water impart metallic taste to the coffee.
Extraction: Espresso Grind Size
 Grind Size & Extraction
The Right Grind
• Mix of smaller and larger particles within the range
of medium fine.
• Smaller to expose maximum surface area.
• Larger for water to flow in minimum time

The Right Tamp

• TOO HARD: Over Brew
• TOO WEAK: Under Brew
• UNEVEN: Channeling, non-uniform Brew
Extraction The total mass of a coffee bean.
• 30% of it consists of solubles.
• 70% of the bean is made of insoluble fibers and
carbohydrates that create the bean structure.

• 20% of the bean contains good solubles

• 10% are bad and taste awful.
*To brew the best cup of coffee we have to release the good
solubles while leaving the bad ones locked up in the cells.

*Bad solubles move slower and take longer to dissolve than

the good solubles so we can coordinate the jailbreak by
limiting amount of time water has to work.
EXTRACTION: The longer water is in a cell, the more solubles are extracted
Milk Steaming &
Coffee Tamping
Milk Technique
Before steaming milk, make sure:
• You must have the correct size stainless
steel milk jug.

Aim of Foaming and Steaming

• Correct milk temperature
• 60 – 65 degrees will produce dense, small
bubble foam that look shiny.

How to Foam and Steam?

• Wand: 45 degree
• Inject air
• Polishing
CORRECT METHOD
TO STEAM MILK
No foam

Large bubble
foam

Gold
Microfoam
MILK STEAMING

Correct Wrong
DRINKS WITH FOAM

Latte (Hot) Cappuccino

(Hot & Cold)
HOW TO DIFFERENTIATE BETWEEN
CAPPUCCINO & LATTE?

50% 20%
foam foam
 COFFEE TAMPING METHOD

✓ Place portafilter on table edge 90°

✓ Keep your wrist straight and your
elbow bent at about a 90-degree
angle (to avoid getting a tamping
injury in wrist).
✓ Move the tamp thoroughly to make
coffee powder evenly spread in
portafilter.
✓ Tamp firmly using hand palm and twist
the tamp.
WRONG EXAMPLE OF TAMPING COFFEE

Put the portalfilter on

Not tamping at the
top of table when do Leaning to one side
edge of the table or
tamping
tamper mat
TAMP COFFEE
CONSTANT PRESSURE TAMPER

48
Setting &
Calibration
Cover

COFFEE SETTING
FLOW
 Every Morning

Check water volume (Button A, B, C & D)

Meet Doesn’t Meet Standard

Standard

Part 1 : Set Water Do Setting for every button

Volume & Test (Refer coffee setting Video :

Brewing Time Coffee Water Volume Setting)

Test Brewing Time

Button A
(Standard = 20 secs – 30 secs)

Meet Standard Doesn’t Meet Standard

Done Proceed to Part 2

 Brewing Time

Less than 20 More than 30

secs secs

Part 2 :Adjust
Coffee Grind Size Adjust coffee Adjust coffee
powder become powder become
finer coarser

(Refer coffee setting Video : (Refer coffee setting Video :

Brewing Time less than Brewing Time more than
20 secs) 30 secs)
FRESER & CONTI TEAESPRESSO MACHINE : WATER VOLUME SETTING FOR
COFFEE BUTTON
WATER VOLUME (WITH WATER VOLUME
COFFEE) (WITHOUT COFFEE)
A 60 ml 90 ml
B 100 ml 130 ml
C 120 ml 150 ml
D 30 ml 55 ml

Coffee side
Frequency to check :
• Daily
Setting Frequency :
• Daily
• When water volume does not meet standard
FRESER & CONTI COFFEE GRINDER : BREWING TIME
Bean Hopper Single Button

Manual
Button

Display Screen
Double Button Turning Wheel

Grinder
Adjustment
Wheel Single Cup
Grinder Dial Count

Sensor Total Cup Count

Select Button
Residue Tray Double Cup
Portafilter handle
support Count
COFFEE Ideal Grind
SHOT Button BREWING TIME
GRAMMAGE Time

SINGLE 8g – 9g 3.8 sec

A 20 – 30 sec
DOUBLE 15g – 16g 5.0 sec
FRESER & CONTI COFFEE GRINDER : BREWING TIME
Setting Frequency :
• Daily
• When brewing time does not meet
standard
 New Implementation 1: Checking the correct Espresso Shot
Flow and action to be taken

a) Espresso Flow

- Discard Espresso
under and over
brewed
b) Brewing time

- Discard Espresso less than 20sec and more than 30sec

OR
New Implementation 2: Display Label at Teaespresso Machine
Troubleshoot
 1 Conti Teaespresso Machine :Tea water volume not accurate
a. Wrong setting on group 1 and group 2
b. Not set coffee water volume at first

Display will show “ECO”. Press and hold button E until displayDisplay will show “Laguage”. Press Button E for 13 times.
Press Button E at coffee side
show “Language”.
then press Button C

Display will show If same case happen after troubleshoot,

Press Button A or B to select Press Button E to save. Press report to Ops Exec and Maintenance.
“Group 2 = coffee”.
“Group 2 = tea”. Button E then button C to exit.
2
Conti Teaespresso Machine :Drip Tray hole clogged
a. Refer to coffee machine closing time SOP for coffee
machine cleaning.
b. Staff can use the clogged remover spring to clear the
clogged by insert the spring via the front side drain
cup.
c. After tried still clogged then maintenance report in
system.
clogged remover spring
3
Water leaking from group head
a. New CONTI machine got come with 1 pair new spare
group gasket. Maintenance can use the spare gasket to
replace. Staff need to proper keep the spare part
group gasket.
b. For old outlet if facing leaking during brewing time
then make maintenance report.
4

Error: Change Water Filer

Reminder
DD Cup Lid
& Sticker
Label
Guideline
NEXT ACTION
1) Train outlet (1 supervisor, 2 Senior Staff)
2) Conduct Knowledge & Skill Assessment
3) Submit Skill Assessment Form in jotform
(provided at group bio)