Bar Practice

COFFEE
 Objectives
Timeline of Coffee
Coffee Varietals

Factors in brewing Coffee

Barista Essentials
Coffee Concoctions
 9th Century
Itcan be
traced in the
highlands of
Ethiopia.
 Circa A.D. 800
Discovery of coffee
was credited to
Kaldi the legendary
Ethiopian
goatherder.
From Ethiopia it spread to Egypt
and Yemen and by the 15th
century had reached to Persia,
Turkey and northern Africa.
Escape from Arabia
 Circa 1000 to 1600
Coffee as we know it, kicked
off in Arabia, where roasted
beans were first brewed
around A.D. 1000
Arab traders brought
coffee back to their
homeland and cultivated
the plant for the first time
on plantations. They also
began to boil the beans
and creating a drink.
 Qahwa
An Arabian Drink
coming from the
boiled coffee bean
and literally that
which prevents sleep.
 1453
Coffee was introduced
to Constantinople by
Ottoman Turks.
 Kiva Han
The world first
coffee shop,
open in
Constantinople
on 1475.
 1511
Khair Beg, the
governor Mecca tried
to ban coffee for fear
that its influence might
foster opposition to his
rule.
Arabia made export beans infertile
by parching or boiling and it is said
that “ no coffee seed sprouted
outside Africa or Arabia until
1600’s until BABA BUDAN”
This indian Pilgrim left Mecca
with fertile seeds strapped to his
belly. Baba’s beans bore fruit
and initiated an agricultural
expansion that would soon
reach Europe’s colonies.
 Captain John Smith
The first who introduced
coffee in North America.
From muslim world,
coffee spread to Italy,
according to historical
sources.
Europe Catches the
Buzz
( 1615 to 1700 )
The thriving trade
between Venice and
the Muslims of North
Africa, Egypt, and the
Middle East brought
many African goods
including coffee.
 1642
The first
European coffee
house opened in
Italy.
 1652
Firstcoffee
house in
England
opened.
 1668
Coffee was
replaced beer as
New York’s
City’s favorite
breakfast drink.
Coffee Blooms in
Brazil
 1727
Brazil’s Government
wanted to cut of the coffee
market, but first they
needed an agent smuggle
seeds from a coffee
country.
 Lt. Col. Francisco de Melo Palheta
TheJames Bond of Seeds.
He was dispatched to
French Guiana ostensibly
to mediate a border
dispute.As a reward he was
given a BOQUET SPIKED
WITH SEEDLINGS
 1732
 Johann Sevastian Bach
composed his KAFFEE-
KANTATE. Partly on ode t
coffee and partly a stab at the
movement in Germany to
prevent women from drinking
coffee. (it was thought to
make them sterile)
 1773
The Boston Tea
Party made
drinking coffee
a patriotic duty
in America
 1775
Prussia’s Frederick
the Great tried to
block the imports
of green coffee as
Prussia’s wealth
was drained.
 1886
Farmer wholesale grocer
Joel Cheek named his
popular coffee blend
“Maxwell House” after
the hotel in Nashville,
where it serve.
 1900
HillsBros.
Begin packing
of roast coffee
in vacuum tins.
 1901
The first soluble “
instant” coffee was
invented by the
Japanese-American
chemist Satori Kato
of Chicago
 1907
In less that a
century Brazil
accounted for 97%
of the world’s
harvest.
 1938
Nestle Company
invented freeze dried
coffee. Nestle
develops Nescafe
and introduced it in
Switzerland.
 1940
The U.S.
Imported 70% of
the world coffee
crop.
 1942
After W.W. II
American soldiers
were issued instant
Maxewell House
coffee in their ration
kits.
 1946
In Italy, Achilles
Gaggia perfected
espresso machine,
Cappuccino was
named for the
resemblanceof its
color to the robes.
 1971
Starbucks opened its
first store in Seattle’s
Pike Place public
market, creating a
frenzy over fresh-
roasted whole bean
coffee.  Jerry Baldwin, Sev Seigl and Gordon Bowker
1971 - 1987
1987 - 2010
2011 - Present
How do they get the
Name of the Business?
 In honor of Starbuck,
the coffee-loving first
mate in Herman
Melville's Moby Dick.
 The company's logo,
designed by an artist
friend, was a two-
tailed mermaid
encircled by the
store's name.
Top 10 Coffee Producing Countries

Rank Country Coffee Production – Metric tons

(000s) per year
1 Brazil 2,681
2 Vietnam 1,542
3 Colombia 754
4 Indonesia 669
5 Honduras 475
6 Ethiopia 471
7 Peru 346
8 India 312
9 Guatemala 254
10 Uganda 209
 Varieties of Coffee Bean
1. Coffee Arabica
o Arabica Coffee is considered to have a better flavor than
robusta. For this reason about ¾ of coffee cultivated
worldwide is of the arabica variety
2. Coffee Robusta
o Compared to arabica, tends to be bitter and has less
flavor
3. Coffee Liberica
o In the Philippines it is the vaiety used for Kapeng Barako
4. Coffee Excelsa
o Beleived to be indigenous to Liberia and Southern Sudan
 Kopi Luwak

Coffee made from the

cherries eaten by Asian
Palm Civet (Musang)
 Roasting
1. Dark Roast
o 14 minutes of Roasting
o Also known as Heavy Roast
2. Medium Dark Roast
o 12 to 13 minutes of Roasting
3. Medium Roast
o 9 to 11 minutes of Roasting
4. Light Roast
o 7 minutes of Roasting
Important Factors in
Brewing
 1. Coffee Bean
To produce good
quality of brewed
coffee we need a
good quality of
freshly roasted
coffee bean
 2. Right Grind
 Using the right grind or coarseness of
coffee base on coffee maker can be
used will produce the right quality
coffee brew
o Coarse
 Good for French Press
o Medium
 Best suited for Drip Coffee
o Medium Fine
 Using stovetop espresso and siphon brewer
o Fine
 for espresso
 3. The Roast
Using the right
roast of the coffee
for a particular
type of drink and
preference
 4. Amount of Coffee
2 “level” of
tablespoon (20g)
of ground coffee
per 6-ounce cup
 5. Equipment
Use clean and
properly
maintained and
well functioning
equipment
6. Water
o Use fresh water or treated water, dont used
distilled water because it will make the taste
of the coffee flat
7. Temperature
o Coffee should be brewed 195 to 205 degrees
Fahrenheit or below boiling point
8. Serving
o Brewed coffee starts to evaporate
immediately and start to loss some of its
flavor after brewing and noticeable loss of
flavor after 20 minutees
Barista Essentials
 Coffee Tamper
This even out the coffee
in the portafilter to have
an even pressure as the
water pumps from the
espresso machine
 Tamp Mat
a workplace for
tamping that
absorbs heat
and pressure.
 Milk Jugs

Pitcher

uses for
steaming
 Knock Bin

Container

for the coffee

puck (used)
 Espresso Machine

 Releases water and

pressure down to the
portafilter to make a
perfect espresso
 Portafilter
This is where the
coffee was tamped
and attached to the
group head
 Milk Thermometer
use to measure
milk. 60 – 65 C is
the ideal
temperature for a
perfect caramelized
milk.
 Grinder
Contains coffee silo
or hopper, in which
the coffee will be
grinded in
accordance with the
grind course.
Barista Terminologies
 1 Wave (1800)
st

o The lowest quality in which also

known as commodity coffee.
Maxwell House blend is one of
those brands under this wave.
 Any supermarket coffee regular flavor is considered 1 st
wave
 2 Wave (1900)
nd

o Introduce a wider variety of

flavors, focus on flavored
drinks.
o Starbucks, Seattle’s Best
 Passionate in the café
not in the coffee beans
 3 Wave (2000)
rd

o Highly focuses on the

coffee beans.
o This is commonly referred
as the “specialty coffee”
 Latte Art
 Transparent in the origin
and the date harvested.
 Cupping

Tasting method
of the coffee
professionals.
 Doppio

Double

Espresso
 Drip Coffee

 Any coffee made in

a coffee maker
 Lungo

o Espresso that
pulled a bit longer.
 Ristretto

o Less water in
espresso
Coffee Concoctions