Roasting Coffee and Grinding

Coffee Training Program
COFFEE OVERVIEW & THEORY

• The historic distribution of coffee arabica, coffee belt, farming, coffee origins.
• Difference between Arabica and Robusta.
• Processing: natural and washed process.
• Roast degree and flavor: Acidity—Aromas.
• Origins flavor—Body—Dark roast flavor.
• Flavor—how to taste: taste, aroma and flavor.
• Discuss the importance of freshness and proper storage of coffee beans.
• Explain the difference between various coffee drinks like espresso, latte, cappuccino...
PREPARATION
There are many factors which must all be prepared well to ensure our customers return for our great
espresso…
1. Fresh Freshly roasted coffee will remain usable for up to 9 days, provided the beans are kept
dry, cool and away from the light. Always grind the coffee just before use and don’t grind and fill
your dozer unit, as ground coffee will lose its vitality very quickly.
2. Clean Coffee should be treated like any food. Everything that meets it and the coffee machine
must be clean.
3. Hot water, milk, group head, handles and cup should be hot.
4. Fast Preparing coffee with efficient, careful speed ensures it is served to your customers whilst
fresh, hot & delicious.
Consistently our customers will return for our great coffee when it is made well, served fast and hot,
prepared using the same recipe and presented the same way – every time – regardless of who is
making it!
USE & STORAGE OF COFFEE BEANS

1. Freshly roasted coffee is at optimum between 7 and 10 days after roasting.
2. Only grind the coffee as you need it. DO NOT be tempted to grind your beans in advance, as the
coffee will be exposed to air and will deteriorate and quickly go stale.
3. Beans should be stored in a cool, dry, dark place, preferably in an airtight condition, away from
direct sunlight.
4. It’s preferable to remove any beans from the grinder hopper at the end of each day and pour
them into an airtight container for overnight storage.
GRINDING COFFEE, DOSING COFFEE, TAMPING COFFEE

1. Coffee is fresh immediately after it is ground.
2. It is important to tamp and extract the espresso as quickly as possible.
3. The coffee grinder should be activated for 15-20 seconds every time a shot is desired, so that
only freshly ground coffee is used.
4. Espresso coffee should be ground to a size in which the extraction process takes 23-28 seconds.
5. It is important to only adjust the grind and not the pressure one tamps with to control the flow
rate.
6. The grind setting must be changed slightly throughout the day as the barista perceives changes
in extraction time.
YOUR GRINDER
1. Your grinder is the tool that produces small volumes of even-sized particles of coffee.
2. To extract espresso properly it is essential to use an espresso burr grinder and to grind per
order.
GRINDING COFFEE
1. Grinders do vary and it’s important to check which direction on your grinder will make the grind
finer and which will make it coarser.
2. There are also factors that can influence your grind, such as humidity/moisture in the air and
your grind will need continuous ‘tweaking’ to allow for these changes.
3. It’s best to only make minor adjustments to your grind each time; until you are satisfied you
have it right.
4. With practice, you will know when you have the correct grind for the conditions. And it makes
perfect sense then, only to grind the coffee as you need it.
ADJUSTING YOUR GRINDER SETTINGS

1. To achieve finer or coarser grinding, the adjustment disk located under the hopper must be
adjusted using the relevant handle.
2. In order to increase the coarseness of the ground coffee, the disk must be rotated clockwise; to
decrease the coarseness, turn the disk anticlockwise.
3. Grind small amounts of coffee in order to determine the optimal degree of fineness.
4. Before checking the fineness of the ground coffee, grind some coffee into the dose and then
dose out and discard.
5. This operation must be done whenever the grinding setting has been changed, in order to empty
the duct of the previous ground coffee setting.
6. If your coffee comes out of the espresso machine too quickly, it means the coffee is ground TOO
COARSE. Vice versa, if it is coming out too slowly, it means the coffee is ground TOO FINE.
MILK STEAMING & FROTHING
1. Train our staff on how to steam and froth milk for different coffee drinks like lattes and
cappuccinos.
2. Emphasize the importance of texture and temperature in steaming milk correctly.
COFFEE BREWING & EXTRACTION
1. Espresso extraction process

• Grind size
• Dose
• Brewing time
• Water temperature
2. Coffee brewing technique
• Ratios
• Grind size
• Different brewing applications: Chemex, V60, batch brew, French press…
CLEANING AND MAINTENANCE

1. Finally, stress the importance of proper cleaning and maintenance of coffee equipment to
ensure the quality and consistency of the coffee.
2. Train our staff on cleaning procedures for espresso machines, grinders, brewers, and milk
frothers.
PRODUCTS KNOWLEDGE & TRAINING
1. Mocafe powders & varieties
• Collect information on all Mocafe powders such as their ingredients, preparation methods
and serving sizes.
• Tasting Notes to provide tasting notes for each flavor to help our staff identify the unique
characteristics of all the varieties.
• Conduct taste testing sessions where our staff can sample each powder and learn the
difference between them based on taste, aroma and appearance.
• Hands-On practice: Allow our staff to practice preparing all these items.
2. Revolution tea tasting and overview, talking about the types, quality, full leaf, benefits & natural
process…
3. Boba tasting with any applicable products (smoothies) that includes ingredient lists,
measurements, and preparation instructions.
4. Capsules & instant coffee overview.

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Roasting Coffee and Grinding

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Coffee Training Program

COFFEE OVERVIEW & THEORY

USE & STORAGE OF COFFEE BEANS

GRINDING COFFEE, DOSING COFFEE, TAMPING COFFEE

ADJUSTING YOUR GRINDER SETTINGS

MILK STEAMING & FROTHING

COFFEE BREWING & EXTRACTION

1. Espresso extraction process

CLEANING AND MAINTENANCE

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