Drink Building

INTRODUCTION

Workflow is key to managing your time and movements behind the bar. We want to develop a routine that is repeatable for every beverage and duty at our workstation. A barista can minimize movements through repetition, organization, as well as expedience. Below is an example of a typical routine a barista will use in order to prepare a great beverage.

 

1. Portion out the milk.

2. Select your pre-heated or desired cup

3. Grab and wipe out your portafilter

4. Grind espresso into portafilter

5. Distribute the coffee in the basket

6. Tamp the espresso, dust off surface

7. Purge the grouphead

8. Lock portafilter into grouphead

9. Immediately brew

10. Purge steam wand and begin steaming milk

11. Steam milk and watch espresso

12. Finish steaming and turn off espresso extraction

13. Set down milk pitcher and wipe steam wand

14. Add espresso to cup

15. Swirl the milk to remove any bubbles until smooth

16. Pour your drink

17. Serve

Dance of the Barista

 

 

The dance, step by stem

 

Epresso

Introduction

Espresso is the core ingredient of all of the espresso based beverages on our menu.

Espresso is defined by a method of preparation and the equipment necessary to brew it. Technically, espresso can be defined as finely ground coffee that is compressed and brewed under high water pressure.

Espresso’s roots in Western Europe help to explain its departure in flavor, as well as service style, from typical American style brewed coffee.

Espresso cups, called demitasse, are available in various shapes and sizes, and we pull our espresso directly into the demitasse.

 

Cup: 2-3oz ceramic demitasse

Espresso: 2 shots 1.5-2oz

 

*Espresso should be served in a demitasse on a saucer with a demitasse spoon. It can be accompanied by a small glass of sparkling or still water (optional).

** If a customer wants more than a double espresso in a beverage, you should charge an up-charge for an extra shot (i.e., $1 for an extra double shot).

Overview

Lesson 2: Macchiato

Drink Building

Macchiato

The espresso macchiato is a traditional Italian espresso beverage.  It is an espresso coffee drink with a small amount of steamed/foamed milk added, served in a 3-4oz demitasse ceramic cup. In Italian, macchiato means “marked” or “stained,” so the literal translation of caffè macchiato is “stained coffee” – the milk ‘stains’ the coffee, hence the name.

The macchiato has evolved a bit in service technique and volume based on regional preference. In Italy, for example, a macchiato is often served as a simple espresso with a dollop of milk foam on top. In the United States, Portland for example, it is more common to receive a macchiato that is served like a smaller cappuccino, and poured to fill a demitasse cup.

You may also see variations of “macchiato” on other menus, based on the Starbucks “Caramel Macchiato”, which is in reality a larger caramel and vanilla latte, “marked” with caramel sauce. This is quite a departure from the traditional offering, and is loosely using the term.

Cup: 3-4oz ceramic demitasse

Espresso: Double (1.5-2oz)

Steamed Milk: 1.5-2.5oz

Demonstration: Macchiato

 
 

Cappuccino

Overview:

The cappuccino is a beverage prepared of espresso and steamed milk. The name comes from the Capuchin friars, referring to the color of their habits or robes. The cappuccino is the largest milk and espresso based option on the traditional Italian menu, and is typically a 5-6oz beverage.

Place the espresso in the bottom of the cup and pour the steamed milk until the cup is full. You should have a nice layer of milk foam present given the smaller cup size.

Cup: 5-6oz Ceramic Cup

Espresso: Double (1.5-2oz)

Steamed Milk: 3-3.5oz

 

* If your customer orders a “dry cappuccino”, they are often wanting a beverage with more foam. Thankfully, more and more consumers are understanding that a cappuccino represents a size of espresso and milk drink rather than the amount of foam.

** If a customer orders a cappuccino larger than a traditional 6oz, they may not understand the difference between a cappuccino and a latte. Smile and serve them a well prepared beverage in the size cup they request, never make them feel like they do not understand. You can also ask if they have ever tried a “traditional cappuccino”, and show them the 5-6oz cup. “It has the same amount of espresso as a larger beverage, but you can taste the coffee more prominently.”

Cappuccino

 

CAFFE Latte

Latte

Caffe latte, in Italian, means coffee (“caffe”) with milk (“latte”). The latte is an American-born beverage that represents larger beverage volumes ranging from 8-16oz finished drink size. The latte also allows for other variations on the traditional menu (eg., multiple sizes, iced, blended, and flavored syrups).

A traditional latte is prepared the same as a cappuccino, but is in a larger vessel. Continue pouring the steamed milk into the espresso base until the cup is full.

Cup: 8-16oz ceramic or paper cup

Espresso: Double (1.5-2oz)

Steamed Milk: 6.5-14.5oz

* We recommend serving all espresso drinks as doubles for consistency and to manage cost of goods. For this reason, we do not recommend having a latte on your menu larger than a 16oz.

DEMONSTRATION LATTE

 
 

Flavored latte

A flavored latte is a latte with the addition of flavored syrup. Place the syrup in the cup first, then the espresso, then pour the steamed milk until the cup is full. Again, the preparation should be similar to the latte, but with the flavored syrup mixed in with the espresso.

Cup: 8-16oz ceramic or paper cup

Espresso: Double (1.5-2oz)

Flavored Syrup: (.5-1oz)

Steamed Milk: 6-13.5oz

Demonstration Latte

 

 
 

Caffe Mocha

A mocha can be made with various chocolate products, including sauces, syrups, powders, chips or chocolate medallions. Each chocolate product will require a slightly different technique. In this example you will learn to use chocolate sauce.

We find that it is best to portion your chocolate product first in the desired cup, then add your espresso and stir together well. Once combined, you can pour in your steamed milk and fill the cup.

Cup: 8-16oz ceramic or paper cup

Espresso: Double (1.5-2oz)

Chocolate Sauce: (.5-1oz)

Steamed Milk: 6-13.5oz

 

* If a customer requests whipped cream, leave about ¾ inch of room from the top.

Demonstration mocha

 
 

Caffe Americano

Caffe americano is a style of coffee prepared by adding espresso to hot water. This gives the drink similar strength to, but different flavor from, regular drip coffee.

The term “americano” comes from World War II when American G.I.s in Europe would dilute espresso with hot water to approximate the coffee to which they were accustomed.

We recommend again serving each size americano with a double espresso. The ratio of water will be greater or smaller with respect the cup size.

For a great americano, we recommend filling your desired cup with the desired amount of hot water from your dedicated hot water tower. We do not recommend using the water directly from your espresso machine. Leave roughly 1-2 inches of empty space, and then take your demitasse of espresso and gently rest it into the cup, so that the crema from the espresso will remain on top of the water.

Cup: 8-16oz ceramic or paper cup

Espresso: Double (1.5-2oz)

demonstration Americano

 

Iced Drinks

Iced Latte

The iced latte also allows for other variations on the traditional menu allowing for multiple sizes. When preparing an iced latte we start by portioning our milk into our glass or plastic cup approximately ½ full. We then pour a double espresso into the cold milk, and finish by filling the cup with ice.

Cup: 12-16oz glass or plastic cup

Espresso: Double (1.5-2oz)

Cold Milk: 4-8oz

Ice: Fill the cup (6oz-8oz roughly)

* We do not recommend pouring the espresso directly over the ice.

** If making a flavored iced latte, add the syrup into the cold milk and espresso mix, stir, then fill the cup with ice.

Demonstration : iced latte

 
 

iced flavored latte

 

Iced Mocha

An iced mocha can be made with various chocolate products, including sauces, syrups, powders. Each product will require a slightly different technique. In this example you will learn to use chocolate sauce.

We find that it is best to portion your chocolate sauce first in the desired cup, then add your espresso and stir together well. Once combined, you can pour over cold milk and then fill the cup with ice. If a customer requests whipped cream, leave about ¾ inch of room from the top.

Cup: 12-16oz glass or plastic cup

Espresso: Double (1.5-2oz)

Cold Milk: 4-8oz

Chocolate Product: .75-1oz

Ice: Fill the cup (6oz-8oz roughly)

 

demonstrtion iced mocha

 

Iced Americano

Iced americano is a style of coffee prepared by adding espresso to cold water and ice. This gives it a similar strength to, but different flavor from, regular iced coffee or cold brew.

We recommend serving each size iced americano with a double espresso. The ratio of water will be greater, relevant to the cup size.

For a great iced americano, we recommend filling the glass with the desired amount of cold water and ice.

Cup: 12-16oz glass or plastic cup

Espresso: Double (1.5-2oz)

 

demonstrtion: iced americano

 
 

Hot Chocolate

A hot chocolate is steamed milk with an added chocolate product.  There are many chocolate products available, from sauces, to syrups, to powders, to chips, etc.  For this example we’ll use chocolate sauce.  Our technique is like that of a mocha, which is intended to taste like coffee with chocolate added. Our hot chocolate is intended to taste like the chocolate we use and the milk we use, so we do not add the espresso.

Cup: 8-16oz ceramic or paper cup

Chocolate Sauce: 0.5-1.5oz

Steamed Milk: 6-13.5oz


*If a customer requests whipped cream, leave about ¾ inch of room from the top.

Demonstration : Hot chocolate

 
 

Steamers

A steamer is simply steamed milk with a flavored syrup. There are multiple flavored syrup options, with some popular flavors being vanilla, caramel, almond, and hazelnut. Our technique is like that of a flavored latte, which is intended to taste like coffee with a flavor added. Our steamer is intended to taste like the flavor we use and milk, so we do not add the espresso. Steamers often include more flavored syrup than a flavored latte of the same size.

Cup: 8-16oz ceramic or paper cup

Flavored Syrup: (1-1.5oz)

Steamed Milk: 6.5-13.5oz


* If a customer requests whipped cream, leave about ¾ inch of room from the top.

Demonstration : Steamers

 
 

Cafe Au Lait

 
 

EXAM