Me and my team did it to inspire and, more importantly, to create the tactics and details around how you, your organization, your startup  can know more about start working on coffee business.

However this deck continues my tradition of training step-by-step guides that give you the exact information I’ve used to run my introduction to coffee class. That includes references like :

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The pour over method involves pouring hot water through coffee grounds in a filter. The water way  through the coffee and filter into a mug. Pour over is also known as filter coffee or drip coffee, although these terms also include batch brewers. What sets pour over apart is that it is made by hand-pouring the water over the coffee. So you may hear it called hand brewing or manual brewing.

Pour over accentuates intricate flavors when compared to other brewing methods, because of the shape and the material of filter,  This makes it a popular choice for single origin coffees, since it allows the flavors and aromas to shine.

Good filter coffee is clean, clear, and consistent. This is because the water is allowed to extract coffee oils and fragrances in its own consistent time and at its own pressure. The filter then catches a lot of oils, leading to a clean cupAnd because this is an infusion method, it is a little more efficient at extracting coffee solubles than immersion techniques such as the French press. Immersion methods cause the water to become saturated, whereas pour overs use a constant supply of fresh water.all infusion methods (including espresso) run the risk of channeling, where a stream of water finds an easy route around the ground coffee. This happens when there are clumps of coffee or the grounds are unevenly distributed, and it means that some of the coffee doesn’t get extracted. So it’s important that baristas learns how to pour in a way that evenly immerses the grounds in water.Because it is difficult to replicate a method precisely every time, some café owners and brewers prefer to use SCA-approved batch brewers instead. These machines bring automation to the method and can have more consistent results than a hand pour. We need some equipment for make the best cup of coffee easy : •     Brewing Devices, •    Filters, •       Scales, •       Scales, •       Kettles

It may seem like there is an unending amount of options for pour over equipment, but you don’t need to invest in all of it. You can start with a simple device and some filters and then add more equipment as you choose.

Brewing Devices

A dripper is simply the piece of equipment that holds the coffee filter and grounds coffee. The V60, Kalita Wave are popular choices. All three sit on top of the cup or carafe and they may seem interchangeable.The Chemex is another popular option with its own design features that impact the cup. The advantage of using any one of these devices is that they are widely available, simple to use, and have filters made specifically for their design.

Filters

Barista tip: you should always rinse your filter before you brew! This rinses out the paper taste and dust and warms up your brewer. You may think that the filter is the least controversial part of brewing, but there is even some debate here. Specific filters are designed to fit different devices and allow efficient extraction. The Chemex uses paper filters that are 20–30% heavier than other filters, which the manufacturers say retain more of the suspended oils during the brewing process. Some claim that paper filters create an undesirable papery taste, particularly if they are bleached. To avoid this, rinse your filter before using it. Cloth filters have been around for a long time and some people prefer them because they don’t affect flavor and have a smaller environmental impact than paper.

Scales

but if you want to create consistently good coffee, they are. Its important to know exactly how much of each you used in a good (or bad) brew can allow you to replicate the recipe or tweak it for even better results.

Kettles

Electric kettel, stove-top, or a batch water heater is up to you but look into the reviews of specific kettles and keep a thermometer handy to keep an eye on the temperature.

Roast Profile

Because the pour over method works well to highlight subtle flavor notes and aromas, you may want to choose a light roast. Beans that are roasted to this profile are the brightest, with the most acidic flavors. Chad says “Light roasts showcase the most authentic quality of the coffee.”Of course, you can go medium or even dark if you prefer, but this brewing method is complementary to subtle flavors.

Grind Size

The size of your grounds affects the rate of extraction. Pour over is a an infusion method, which means that the coffee and water are in contact for a shorter amount of time than in an immersion method, but longer than in an espresso. So you want the coffee to have enough surface area to extract before the water filters through into the cup, but not so much that they under-extract and produce a bitter brew.What this means is that you should start with a medium grind size and then evaluate your cup and tweak it as needed. If it’s a little watery or sour, try a finer grind. If it’s bitter and lacking sweet notes, try going a little coarser. And invest in a quality grinder to make sure your coffee particles are all ground to the same size. Lower-quality grinders may produce inconsistently ground coffee and a lot of “fines”. These tiny fragments of coffee extract very quickly and can throw your cup off. “We use finely ground, not coarse,The advantage of the fine grind size is that you increase the body and aroma of the coffee. And if you are going to make a fast extraction, you’re also going to get the sweetness and the cleanliness that you want in the cup.”

What Ratio of Coffee to Water Should You Use?

You’ll see a lot of different suggested ratios out there, but 1litter water and 55-60gr coffee (1g of coffee to 16g of water) is a generally accepted good starting point. Make some brews with this measurement but adjust factors that affect extraction, such as grind size and water temperature, one at a time until you find a recipe that works for you. Then, try changing the ratio of coffee to water. If your brew tastes watery or weak, add more coffee without changing other factors and evaluate whether it tastes better. If you find your cup too intense, consider reducing the amount of coffee. But remember to keep track of what you’re changing so you can replicate your perfect brew when you find it.And don’t forget about the water. Tap water can contain minerals and contaminants that affect flavor, so use filtered water.

Which Pouring Technique Is Best?

Avoid watching too many videos on technique when you first start to brew with the pour over method. It can quickly get overwhelming. Instead, start out simple. Be consistent in how your pour and learn how to use blooming, pulse pouring, and agitation to achieve even extraction. Many people pour in concentric circles, which helps the barista maintain a consistent flow of water. You can work your way up to more detailed methods or break all the rules when you’re more familiar with the basics.

The Bloom

The bloom is the quick bubbling up of water that happens when you first pour. It is caused by the degassing of carbon dioxide that is built up in the roasting process. Light roasts and fresh coffee are likely to produce a big bloom because they usually contain more gases. Carbon dioxide can prevent even extraction because it repels water, and the disturbed grounds can sit at different heights. So let the gases escape and improve your chances of a consistent extraction. Gently pour twice the measure of coffee in water over the grounds. So, if you have a 15 g dose of coffee, pour 30 ml of water. Then wait 30 to 45 seconds until the bloom has ended and the grounds have settled. Don’t make wrong decision ,

Pulse Pouring & Continuous Pouring

Pulse pouring means using multiple pours of specific amounts of water. You can experiment with the volume of water and number of pours. This technique help prevent channeling or grounds rising up the side of the filter. It also gently disrupts the grinds, causing them to move about and creating more even contact with the water. It’s an alternative to continuous pouring, which is when the barista pours the water at as constant of a flow rate as possible without stopping. Continuous pouring aims to keep the flow and saturation as even as possible, whereas pulse pouring is intentionally varied. You can use pouring technique as another variable to consider when adapting your recipe. Different types of pours will have different effects on extraction and therefore have different impacts on your brew.

Agitation

This is simply mild disturbance of the coffee grounds during the brew process. There are many ways to agitate coffee, including stirring or swirling the brew. Agitation disperses grounds that can be left “high and dry” on the filter by channeling. It also breaks up any dry clumps inside the bed of coffee. By making sure all grounds are saturated, agitation aids even extraction. Pour over coffee can be a great way to make your daily cup and it doesn’t have to be complicated. By understanding these key topics, you’re well prepared to make a decent brew and have the tools to tweak it until it becomes a great one.

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Generally, a Barista will need a lots of practice, documents and learning objectives to gain required skills to achieve Training Certifications. In addition we will guide you through this article that shows you how you can improve yourself as a barista and how to evaluate your skills.

In a new effort to document and record the many learning objectives and skills required to complete your Training Certifications. We will post a series of articles about how you could improve yourself as a barista or how you can evaluate your skills or any other baristas at a glance.

Coffee Beans

The differences between Arabica and Robusta, including growing conditions, caffeine levels, pest & disease resistance, flavor, and visual differences. Recognize key differences between Arabica & Robusta is can be from their taste and shape, The importance of coffee freshness, including The use of a sealed bag, ideally within one month after roasting and within a maximum of three months; Grinding coffee fresh (to order) within 1 minutes of preparing; another topic is how much importance of using fresh coffee beans and how to keep them fresh, you need good storage of beans in the hopper overnight or when not in use; for roasted bean Keeping lids on the bean hopper and dozer chamber; Store beans far away from air, moisture, light, and heat; Maintaining a stable temperature for roasted lower than 18 degrees and for green bean 60% moisture and 21 degrees for temperature and should be stable.

Workspace management

Maintains a hygienic and organized workspace that minimizes waste demonstrates the appropriate position for commonly used tools, eg tamp, pitchers/jugs, clothes, etc. you need to design your work area and workflow line to manage it in the busy time.

Grinding, Dosing and Tamping

The importance of keeping the work space clean, tidy and organized at all times The correct terminology to Identify correctly all key identify parts of grinder (hopper, espresso machine and adjustment collar, dosing grinder component parts chamber, fork, on/off switch) and espresso machine including switches (steam wand & tip, portafilter handle, group head, dispersion screen & gasket, drip tray, gauges, hot water spout, on/off switch, continuous/AV buttons) The acceptable range (per definition) of coffee used in espresso, and how distribution of coffee grounds affects extraction. The impact of tamping on distribution, and extraction flow,  it’s important to know demonstrates the basics of dosing, distribution and tamping and their impact on extraction is have a huge effect and has too many variables for making good espresso shot. The correct dosing action has an effect on achieving correct input with minimal waste. Demonstrates good dosing and distribution technique to keep dose consistent from one espresso to the next and to minimize channeling, Calibration of a grinder is the main part for choosing the tastes. The grinder should be calibrated to produce an espresso that falls within all standards. The grinder should be purged between adjustments, Demonstrates grind calibration, using a grinder with a dosing chamber OR an ‘on-demand’ grinder. How the grind affects shot times Identifies when a grind is incorrect and corrects it to produce espresso in 20-30 seconds. The correct use of a tamper to produce a flat and even surface on the tamped cake and to reduce repetitive strain injuries for a good tamping technique using a hand tamper

Extraction and Brewing

Espresso is a method of preparation that takes finely ground coffee, compacts it into a portafilter and forces hot water through it under pressure to make a concentrated coffee beverage , Sensory attributes are used to describe coffee, There may be regional variations to espresso and cappuccino parameters used in the traditional ways but normally I required just espresso with big basket as well as every one know with “double espresso basket”, there is no anymore single or double. just ESPRESSO : Dose depend of basket as you using, normally for specialty coffee it would be 18g – 20g or 21g , you should dose accurate size or 1+- for it. Brew ratio for espresso can be  1 / 1.5 , 1 / 2 or 1 / 2.5, mean for espresso 20 gr in and 40gr out is ½ which is standard and most of the time its work. Shot time: 20 – 30 seconds, you need analyze the key defining parameters of an espresso used within any examinations that you have , Tastes and describes attributes, such as aroma, body and flavor, of an espresso Chooses appropriate terms to describe flavor from the Specialty Coffee Taster’s Flavor Wheel

Try to understand how regional variations in parameters have effect on last flavor, There are five interdependent elements to brewing espresso: The bean / The barista / The machine / The grinder / The water , Lists of the five inter-dependent elements to brewing espresso which is in upside line , controlling them and know how they have effect on your last flavor is keep your consistency as well.

Preparation of the espresso machine requires:

• Prepares the machine for use correctly and with appropriate equipment
• Having separate cloths for steam wand, counter and portafilter
• Checking that boiler pressure is up to 1 bar before use;
• Warming (seasoning) group handles by pulling a minimum of 1 shot per group before dialing-in;
• Stacking cups on cup warmer and saucers and spoons etc. next to the espresso machine
• Preparation of espresso involves the following steps:
• Remove portafilter from grouphead and flush group
• Wipe basket clean and dry
• Dose and distribute desired grams of coffee
• Tamp consistently, level & ergonomically
• Clean loose grounds from portafilter surfaces
• Insert portafilter into the grouphead and start the pump immediately, as one continuous motion
• Observe the flow and stop pump appropriately
• Serve or use to make espresso-based drink
• Remove portafilter and knockout spent grounds
• Wipe basket clean and flush group (rinse optional)
• Return portafilter to grouphead to keep preheated
• Demonstrates the correct steps for preparing espresso according to SCA standards
• Understanding of basic sensory qualities of
• Under-extracted espresso (thin body, unbalanced flavor with high acidity, poor crema),
• Over-extracted espresso (unbalanced flavor with high bitterness, poor crema)
• An acceptable espresso (good body round and smooth, well balanced flavor (acidity, sweetness, bitterness), good visual crema which covers whole espresso (in line with coffee used)
• Recognizes by sight and tastes the differences between under-extraction, over-extraction and acceptable extraction

Milk techniques

The importance of using fresh milk in maintaining foam standards:

• Expired milk is unfit for consumption and should be discarded
• The time milk is left out of the refrigerator should be minimized
• Stock should be rotated (first in first out)
• Pitchers/milk jugs should be emptied and cleaned before use
• Pitchers/milk jugs should not be prefilled
• Milk should not be re-steamed
• Describes the measures required to maintain freshness of milk
• Milk should be produced with consistently dense texture, with no visible bubbles and a shiny surface. (See SCA Foam Quality Guide).
• Demonstrates the appropriate techniques required to produce correct milk texture (micro- foam).
• There is a desirable range of milk temperature: 55c-65c (131- 149F) (Maximum temperature 70c/158F, Minimum of 50c/122F).
• Demonstrates the appropriate techniques for producing the correct milk temperature
• All temperatures are measured in the cup, not the pitcher/jug
• The correct steps in foaming milk are:
• Empty and clean pitcher before use
• Purge steam wand before foaming
• Wipe steam wand immediately after use
• Purge steam wand after wiping
• Minimize milk waste
• Demonstrates hygienic and efficient steps when foaming milk
• Drinks should be prepared to the required composition and visual requirements
• Performs the techniques required to produce a cappuccino and caffe latte

Barista menu

• An espresso should be served to the specified size, taste and visual parameters (as per SCA exam requirements).
• Demonstrates good techniques for preparing and serving an espresso
• A cappuccino should be served to the specified size, taste and visual parameters (as per SCA exam requirements).
• Demonstrates good techniques for preparing and serving a cappuccino.

Hygiene, health and safety

• Risks related to safety and hygiene should be minimized and in accordance with local laws.
• Demonstrates basic understanding of the local laws that apply to safety and hygiene when using espresso equipment and cleaning chemicals
• The use of safe and hygienic work practices including:
• Washing hands before preparing espresso and after eating, drinking, smoking etc
• Keeping body and clothing (including apron) clean and hygienic
• Using and cleaning machines safely – according to manufacturer’s instructions and local laws
• Using cleaning chemicals safely – according to manufacturer’s instructions and local laws
• Serving drinks safely and hygienically (Avoiding handling lip of the cup; aware of dangers of hot liquids/spillages)
• Demonstrates safe and hygienic work practices when preparing and serving espresso beverages

Customer service

The role of a barista

• To prepare beverages correctly
• To communicate information to customers
• To represent the industry and the work of other coffee professionals
• Defines the role of the barista in the customer experience and specialty coffee industry
• The principles of customer service cover products, atmosphere, work environment and service
• Lists the 4 aspects of customer service

Cleaning, Maintenance and troubleshooting

Regularly cleaning the machine creates beverages that taste good, protects the long-term health of the equipment, and maintains a positive image to customers;Describes the importance of and demonstrates good techniques for daily cleaning of the grinder and espresso machine.

Good practice for daily cleaning of equipment includes:

• Thorough cleaning of the steam wand.
• Wiping drying the bean hopper.
• Emptying the doser chamber and brushing out all excess ground coffee beans thoroughly.
• Wiping splashes and spills on outside of grinder and machine.
• Back flushing the espresso machine with coffee detergent at least once a day.
• Brushing and cleaning group heads of all excess coffee beans and oils.
• Flushing and cleaning steam wands.
• Removing and cleaning drip tray.

Lists or describes the hygiene implications and operation issues (eg blockages) resulting from not properly purging and wiping the steam wand.

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