Académique Documents
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Barista Trainers
Resource Manual
Ive attached my view of what is Need to haveGreen, Nice to have - Yellow, and No need to have - Red.
Contents
__________________________________________________________________
Page Number
Table of Contents
Teaching Advice
The Foundations
The Foundation
Espresso Equipment Mechanics
Dosing
Tamping
Extraction Precision
Beverage Formula
Milk Fundamentals
Maintenance
6
8
10
12
13
15
18
20
Certification
The Institution
Tea Memoirs
Coffee Memoirs
Guaranteed Superiority
Milk Design
Production
Ergonomics and Station Management
Crisis Control and the Classified Data
23
24
27
29
31
33
35
37
41
43
44
45
49
The Bell Tea Burton Hollis Barista Training Resource Manual and new training structure has
been developed for ease of learning and to decrease the variation in the information being
taught from trainer to trainer.
Both Bell Tea and Burton Hollis are experts in our fields and part of our expertise is ensuring
that we continue to offer new initiatives. We understand that over the past few years there
has been a change in the cafe industry with a new importance placed on the barista and not
just the product alone. We realise that part of being the authority in the coffee and tea
industry, is ensuring we are also leading the way. Most coffee companies; Burton Hollis
included, have trained the same way for many years with little incentive to customers or their
baristas. This new course gives an incentive to students looking to better their skills by
offering a certificate in Barista Skills.
As a staff member who conducts training sessions you will need to learn this structure, how to
teach it and how to assess students wanting a certificate. It is fundamental as a barista trainer
to understand what you are teaching and why as a company we have chosen this method of
training. Understanding this will support our beliefs and assure our customers that we are the
experts.
The Bell Tea Burton Hollis training course is broken down into two sessions, The Foundations
and Certification. Each session is then broken down into eight modules. All training sessions
should ideally be conducted at a Centre of Gravity training centre and should take about 1
hours from start to finish. This will be dependent on the number of trainees in the class. The
training may take place at the customers caf; however it is recommended that sessions be
conducted where possible, at a training centre.
As a barista trainer you will be given a Barista Training Kit containing: Burton Hollis barista
manual, tamper, tamper mat, cleaning brush, screwdriver, backwash disc, 1 litre milk jug, 0.6
litre milk jug, thermometer, Cafiza espresso machine cleaner, samples of green and roasted
beans, stopwatch, shot glasses and this resource manual. Each Centre of Gravity will also
have one in house ready for training sessions conducted in house.
The products in the kit should be kept in an excellent presentable condition as sample products
of the accessories we recommend and offer for sale. If items begin to look tired and old
request replacements, especially backwash discs and cleaning brushes. All replacement items
are available from Burton Hollis with the exception of the following items, where suppliers are
in brackets; Screwdrivers (Mitre 10), Stopwatches (Dick Smiths, replacement batteries can also
be purchased from Dick Smiths), Shot Glasses and Thermometers (Southern Hospitality).
As already mentioned the Barista Training System is broken down into two sessions. Each
session is then divided into eight modules. The information that is required to be taught is
covered in the manual in bold print. Additional information is added to each module where
applicable in normal print.
The Foundations training is recommended for all new Burton Hollis customers, people new to
the industry, cafe staff who want to become baristas and anybody new to espresso coffee.
They might be a new staff member at one of our customers cafes or even a new staff member
at Bell Tea or Burton Hollis, or a new cafe owner who may or may not have learnt to make
coffee before.
The Foundations incorporates an introduction to the company and espresso coffee. It takes an
informative look at espresso production, the role of the barista, beverage recipes, milk
fundamentals and basic machinery mechanics and cleaning.
Certification training is aimed at baristas who would like to further their knowledge but more
importantly their practical barista skills. It is recommended for anyone that has been taught to
make coffee either with Burton Hollis or another coffee company. The training will look at how
as a company we maintain our high level of quality and takes an informative look at both tea
and coffee and how and where it is produced. In addition to product knowledge Certification
training also shares some of the classified data or trade secrets within the industry and
assists students in managing the entire barista station from serving techniques to stock
management.
On completion of Certification training the student may book a time to sit their assessment at
a time convenient to both the student and trainer. The assessment is completely practical and
may be conducted at either a Centre of Gravity or the students place of work. Upon passing
the assessment the student will be presented with a certificate.
A barista who has not completed any training with Burton Hollis but would like to sit the
assessment to achieve the qualification may do so. This is on the proviso that the barista
trainer/assessor has discussed the required skill level with them and feels they have the skills
to pass and they must also be working in an account supplying Burton Hollis coffee. However it
is generally recommended that they at least complete Certification training.
Teaching Advice
A few teaching tips follow; which you may like to consider when conducting a training session.
1. During training sessions it is important to encourage students and ensure praise is
given.
2. Any criticism should be constructive.
3. Encourage students to ask questions no question is a stupid question.
After telling the students the two different types of handle hold up the single
handle and say so this handle is called the ____________? And let the students
answer.
Or after explaining the four key points of great espresso ask the students the
four key things we must consider when making espresso are ______________?
You can also use question to get students to predict what the next step or steps in
the process will be e.g. So whats the next thing we do?
6. When doing demonstrations of skills at the espresso machine, invite the students to
come in close to the machine it helps to involve them in the lesson and they are able
to observe things more clearly.
THE FOUNDATIONS
MODULE 1 THE FOUNDATION
The foundation module is a general introduction to: the student(s) and trainer, the company,
our brands, and our barista training course. This module also briefly explains what a barista is
and what the position means in New Zealand. It will also give the students an understanding of
espresso. Invite students to take a seat in the board room/meeting room or at a table in the
cafe (if the training is being done onsite) and complete this module seated with them.
1. Introduce yourself as the barista trainer & your position at Burton Hollis
then ask each student to introduce themselves if necessary.
2. Introduce Burton Hollis Burton Hollis are a New Zealand coffee roasting company.
We are experts in our field and have a wealth of experience within the caf and
hospitality industry, from roasting and blending, to more practical aspects such as this
training course.
3. Burton Hollis was established in 1989 by David Burton who is the blend
master at Burton Hollis - David has helped create the benchmark for great coffee in
NZ.
4. Bell Tea purchased Burton Hollis in 2006. Bell Tea is a New Zealand owned
company and has been around since 1898. Bell Tea stands as one of the
earliest icons of Kiwiana; alongside Edmonds Cookbook, Weetbix and the
Buzzy bee.
5. Bell Tea manufactures and markets Twinings in New Zealand and is also New
Zealands leading tea manufacturer. Twinings is our tea for the hospitality
sector.
6. Discuss our brands Burtons, Gravity, Burton Hollis, Pronto, Routin, Bell,
Twinings, Amber Tips, Tiger, and Burton Hollis Hot Chocolate. Burton Hollis
are the sole NZ distributors for La Cimbali, Jura and Nitro espresso machines
a. Many students will be unaware that that we offer more than just the brand they
use at the caf that they work in. Discussing the other brands the company offers
will help introduce them to these brands and other products.
7. Burton Hollis own the Centre of Gravity Caf Training Centres - located in
Auckland, Wellington (and soon Christchurch)
8. Overview of The Foundations 1 - an introduction to coffee and tea, the
machine and grinder, how to make an espresso, how to steam milk, machine
cleaning & what is required to become a great barista.
9. A barista is someone who is skilled and knowledgeable in the art of espresso,
tea and hot beverages and their production, not just someone who makes a
cup of coffee.
10.
In Italy the term barista is earned though proven skill and experience and is
known to be an honourable and respected profession.
Not everyone who steps onto a coffee machine will be a natural just like not
everyone with a drivers licence is a great driver!
Different employers, coffee companies, countries and baristas have varying
opinions in how to make great espresso and we are not by any means saying that
they are wrong just that there are different ways of making coffee.
Customers are demanding consistency in quality and appearance it has been all
too common in the past to blame the coffee - this is just not possible anymore;
with our outstanding Quality and Assurance programme and testing procedures it
guarantees every roast that is delivered to you is of the highest standard
The meaning of the word itself varies from country to country. In Italy espresso is
understood to mean quickly whilst in France it is understood as especially made.
At BURTON HOLLIS we believe every cup of espresso is brewed perfectly for the
guest just before it is consumed.
a.
b.
c.
2. The machines we see today will be one of three types discuss which type the
students will be working on for the training session and within their cafe
Super-automatic the operator/barista presses the button and the machine
makes the coffee! These are often the ones you see in petrol stations
Fully-automatic This machine is one of the two types seen most often in cafes
and restaurants The buttons on the machine are programmed to deliver a specific amount of
water which when passed through the coffee grounds will deliver the correct amount for an
espresso. There are more components on these machines and the volumetric buttons need to
programmed by a service tech or representative
Semi-automatic These machines are simple the barista starts making a
coffee and turns it off when the espresso is made.
3. Point out the following basic parts (and their functions) of the espresso
machine. (these are the names you as a trainer should call the parts of the
machine)
a. Steam wand provides steam for heating milk
b. Steam knob turns the steam on and off
c. Group head distributes pressurised water
d. Shower, spreader and group screw the 3 small parts that together ensure
the water is distributed through the group head evenly
e. Handles - removable part of machine which is packed with ground coffee and
slotted into the group to allow us to extract the espresso
f. Buttons/knobs for extraction activate the pump; if an automatic the machine
has buttons so the water volume is set. Or if a semi automatic the machine will
have knobs which the barista controls
g. On 1 & on 2/off Knob machine should be on number 2 at all times
h. Cup warmer area on top of the machine to keep the cups warm ready for
service
i. Drip tray the removable tray under the group heads where the cups are placed
to collect extracted coffee
j. Drain catchments the area the water runs into from the drip tray before
entering the drain hose
k. Pressure gauge displays the bar & steam pressure of the machine not the
temperature
4. The coffee grinder has just one main function - it grinds coffee beans
a.It also holds coffee beans waiting to be ground and also holds the ground coffee
ready to be dosed
5. Point out the following basic parts and their functions of the grinder
a. On/Off Switch: starts the grinder grinding beans
b. Lever Return: drops ground coffee from in the hopper
c. Bean Hopper: holds the beans ready for when ground coffee is needed & feeds
the beans into the blades
d. Bean Hopper Gate: shuts off the beans in the hopper preventing them from
being fed into the blades
e. Grinder Blades/Burrs: Grind the beans
f. Grind adjustment collar: Moves the blades closer or further apart which in turn
decreases or increases the size of the grind.
g. Grind adjustment tab: Locks the grind adjustment collar in place and when
pressed allows the collar to move
h. Grounds Hopper: Houses the ground coffee
i. Resting Hold: rest area for placing the handle on when dosing the ground coffee
MODULE 3 DOSING
The Dosing module introduces students to the different methods used to dose coffee into the
group handles and explains when each method should be used. Demonstrate dosing, tamping
and extraction from start to finish before inviting each student to have a go.
1. Dosing is placing the correct amount of coffee required into the handle of the
coffee machine in order to make an espresso. Much like making a cake, and
measuring each of the ingredients - we must measure a set amount of coffee.
2. There are two handle sizes - a Single and Double point out the different
spouts
3. There are different basket sizes single, double (& triple if applicable)
4. There are two types of dosing that we use on a day to day basis
a.
b.
a.
Before dosing the handle and basket should be hot, dry and clean
a. There should always be a clean, dry tea towel available to wipe out the handles
beside the coffee machine ideally hanging on the waste tube
b. It is not necessary to wash the handle each time you use it - it will cause water
to drip into your resting hold and dry area around the grinder making a sludgy
mess.
c. The standard/measured method requires the grounds hopper to be filled up so
that each of the dosing segments in the grinder is full point these out to the
students
b.
Prepare to dose basket by ensuring the grounds hopper has an sufficient amount of coffee in it
c.
To dose a single shot hold the handle firmly in the left hand and place handle in the
resting hold
a. If the student seems unbalanced when holding the handle encourage them to
hold the handle more firmly, closer to the basket.
d.
e.
f.
g.
To dose a single shot pull the lever on the grinder once, then release the lever and
pull again and release for a second time
To dose a double or triple shot again hold the handle firmly in your left hand and
place handle in the resting hold and pull the lever three times for a double (or four for a triple if
applicable)
Briefly - Pull twice for a single, three for a double (and four a triple)
You are now ready to tamp the coffee
7. Levelling
a.
b.
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c.
d.
e.
For a single shot dose enough coffee so you have a small mountain of
coffee just above the rim of the basket; then run your index finger across the top
wiping the mountain back into the grounds hopper leaving a valley/impression in
the coffee left in the basket
For a double shot dose enough coffee so you have a mountain of coffee
above the rim of the basket; then holding the handle of the grounds hopper run
your index finger across the mountain ensuring the coffee fills the basket right to
the edges
You are now ready to tamp the coffee
NB - The easiest way to remember how much coffee there needs to be in a single
shot is to make sure there is a valley through the coffee. For a double there should
be a mountain it does sound childish but all you need to remember is mountains
and valleys and the triple shot works exactly the same as a double with a
mountain
MODULE 4 TAMPING
The Tamping module introduces students to tamping and its importance when making
great espresso.
1. Tamping is the physical act of compressing the ground coffee into the group
basket after dosing.
2. To tamp coffee ready for extraction:
a. Rest the handle on the tamper mat for a single it is sometimes easier to
rest the handle on the edge of the bench.
b. Hold tamp in your preferred hand then press down creating a 90 angle
between the bench and your forearm and using your shoulder muscle and
not your wrist
c. Press lightly only - straight down. Concentrate on being level.
d. The first tamp is ensure a level biscuit with even pressure
e. Withdraw tamp
f. Check the biscuit is even/level
g. Now tamp again with pressure
h. Finish by twisting the tamper 360 to polish the top of the coffee.
11
i. Gently flick the handle upside-down this will remove any loose grinds
j. Brush the excess grinds from the edges of the basket, this ensures the
handle seals properly in the group head.
k. Note the dosing line in the basket it should be just visible, if there is too
much coffee in the basket there will not be enough room for the coffee to
expand up in the group once it becomes wet.
l. If the student is pressing down using their lower arm muscles encourage them to
keep their wrist and forearm as straight as possible at a 90 angle to the bench and
using the strength from your shoulder and bicep to create the downward pressure
m. The reason we recommend tamping this way is because the action of making coffee
is extremely repetitive and it can cause OOS Occupational Overuse Syndrome. Some
people may refer to it as RSI OOS is the same thing and is just the new name for RSI
n. Polishing the top smoothes and seals the top of the coffee surface
o. Being quick and efficient when dosing and tamping prevents the handle from cooling
off
p. The reason why we no longer tap is because
a. tapping loosens the coffee from around the edge of the basket and creates
a channel giving the water an easier course to follow than through the
coffee
b. Over the years we have seen how much damage is done to tampers, which
is caused when a barista hits the wrong point. Baristas often tamp using
the bottom of the tamper and when the bottom has been damaged it is
impossible to polish the top of the biscuit. In addition to this over time if the
tamper is used incorrectly, it creates a ridge around the edge of the tamper
and reduces the diameter considerably. Both of these issues mean that the
quality of the espresso is being compromised.
q. The tamper mat should be free of coffee grinds - if coffee grounds collect on the mat
they will stick to the spouts on the handle and cause grounds to be washed into the
bottom of your cup as you are extracting the espresso shot brush it down regularly
throughout service.
12
2. Once the pump is activated - the espresso at first will drip from the
spout/handle, it will be thick and viscous like golden syrup; then it will speed
up and become a steady stream, the colour will then start to change from a
deep caramel it begins to lighten, then before it begins to look pale and the
stream begins to look thin and watery it should be stopped
i. Once the pour becomes thin and watery and starts to wiggle it is too late and
the pour is now over extracted
ii. We need to pre-empt/anticipate this stage and turn the pump off before this
happens
3. Remember the science behind an espresso is 25-30ml for a single or 50-60ml
for a double of espresso in 20-25secs
i. From the time the pump is turned until the time the pump is turned off
ii. If the pour runs very quickly and is thin and watery; and you have more than
30mls (single) or 50mls(double) in less than 20secs this is called underextraction
iii. Demonstrate good/over extraction using 3 shot glass technique
1. Dose a double handle & slot the handle into the group
2. Place a shot glass under each spout & manually start the pump
3. Time the extraction at 25-30 secs
4. Remove one shot glass and place an empty one in its place
5. At 32-35 secs stop the pump
6. Visually compare the shots in each glass
7. Smell each extraction
8. Discuss the taste, colour & consistency of each extraction
4. Changing the GRIND
a. If the pour is over or under extracted and you have tamped correctly & dosed the
bucket to the correct level the grind size must be changed to ensure the correct
extraction time
b. To make the pour faster press down the grind adjustment tab & turn the grind
adjustment collar to a higher number or anticlockwise
c. To make the pour slower press down the grind adjustment tab & turn the grind
adjustment collar to a lower number or clockwise
d. The easiest way to remember this is to think of it like the Speedo in a car. To
make a car go faster you step on the gas making the number bigger - to make the
car go more slowly you hit the brakes making the number smaller
Basic Mechanics
i.
ii.
iii.
iv.
v.
vi.
13
14
c. There is still variation from caf to caf even within one city - the best way to teach
this variation is to reinforce that coffee is not black and white and to be open
minded.
d. Remember part of the meaning behind the word barista is especially made so the
customer should get a drink made for them; not the way you want them to drink it,
if they want a strength trim milk cappuccino with no choc who are we to judge
e. Soy milk is a dairy free alternative to regular cows milk and is made from
soybeans.
f. At Burton Hollis we dont feel it is serving our industry any justice by making rules
about how people should drink their coffee.
g. As a barista they must make changes to adjust to how the caf they are working in
make coffee and how the customer would like it made for them
4. The decaffeinated coffee we use at Burton Hollis has the caffeine removed by
the Swiss Water Decaffeination Process. This process uses only water to
remove the caffeine. Other methods use chemicals such as Methylene Chloride to
remove the caffeine. More information regarding this process can be found on the Swiss
Water website at www.swisswater.com
5. Coffee Recipes
a. Espresso Single or Double shot of espresso poured into a demitasse cup or shot
glass; a single 25-30ml poured in 20-25secs; a double approx 60ml poured in
20-25secs; other names include: short black, single shot
b. Long Black to 2/3 of a cup of hot water with a double shot poured over the
top; generally served in a cappuccino/flat white cup
c. Cappuccino A single shot poured into a cappuccino cup with a blend of velvety
and creamy milk added. Garnished with chocolate or cinnamon
d. Flat White This varies around NZ In Wellington it is standard to serve this drink
as a double however in most other parts of NZ it is served as a single So a
single/double shot with velvety milk added; generally served in a cappuccino/flat
white cup.
e. Latte A double shot poured into a bowl/glass or cup with velvety milk added it
should be creamier than a flat white; bowls are becoming less fashionable and
people are mostly drinking lattes in glasses
f. Mochaccino A single shot poured into a cappuccino cup/glass with creamy
chocolate milk added. Garnish with chocolate sauce/powder; when served in a
bowl or glass is referred to as a Mocha Latte
g. Ristretto A single or double shot deliberately poured short only the first 10-15secs of the
pour and served in a demitasse cup or shot glass; sometimes called a restricted shot
h. Macchiato A single or double shot of espresso stained/marked with milk There are many
variations long, short, latte however the true meaning of the Italian word which means
stained or marked.
i. Naked/Nude Cappuccino a cappuccino served with no cinnamon or choc
j. Piccolo a single shot of espresso served in a demitasse cup or glass and topped
with velvety milk.
k. Americano Weak long black served with or without cold milk
l. Dry Cappuccino A cappuccino made with just creamy/foam part of the milk
m. Affogato Ice Cream topped with espresso In Italian means drowned
n. Mocha Latte A large mochaccino served in a latte sized vessel
Tea
1. Ideally should always be made with water freshly boiled from a kettle & not
water from the espresso machine. We understand however that this is not
15
always practical and the water from the espresso machine will have to be
used
a. In order to get the very best flavour from the tea the water must contain
oxygen. Water that has been boiled more than once will have lost some
of this oxygen.
b. The water from the espresso machine is only 88-92c and is constantly boiled to
keep up pressure for the machine which is less than ideal.
c. Oxygen is important because it helps develop the tea and bring out the flavour of
the tea when brewing
2. Before making a pot of tea the teapot should be warmed ready for use this
can be achieved by either storing the pots on top of the espresso machine
with the ceramic cups. Or by filling with hot water and emptying before use
this can be a very time consuming method if it is busy
3. Place the correct measurement of tea leaves/teabags into the pot and cover
with water
a. The volume of tea required will depend on the tea type but 1 bag per person if using tea bags
b. If the caf does a lot of tea it may be necessary to install a hot water system for ready boiled
water. If too much hot water is taken from the coffee machine it may mean there is a lack of
pressure required for making coffees.
4. On average the tea should be brewed between 3-5 minutes (cup or pot) to
release the flavour and antioxidants.
5. Stir the bags or leaves before serving. Bags can be squeezed before removing.
6. Black teas should be served with a small jug of milk on the side herbal or
fruit teas are generally drunk without milk.
7. Teas we serve in cafes fall into 1 or three categories black, green or
fruit/herbal.
a. There is also white teas but it is considered very premium and is expensive which
is due to its production and delicate taste it not very common in NZ.
b. Herbal or fruit teas are not strictly teas as they generally dont come from the tea
plant Camellia Sinensis
c. They are an infusion of fruit or herbs which are generally drunk without milk.
d. Fruit/herbals such as the Twinings Classic herbal range are caffeine free and full of
antioxidants
e. NZs tea consumption is 70% black tea with the most common types being English
Breakfast, Earl Grey, Darjeeling, and Ceylon
f. Store tea in a dark, airtight container at room temperature to maintain freshness.
Tea can last 1-2 years in good storage.
Basic Mechanics:
i.
ii.
iii.
iv.
v.
vi.
Preheat teapot
Add correct amount of tea leaves or bag
Top with freshly boiled water
Stir leaves or bag(s)
Leave to brew for 3-5mins (tea should the first beverage made in the order to allow
brew time)
Serve
16
Flavoured Coffees, Hot Chocolate & Chai make a sample of a flavoured coffee, a hot
chocolate and a chai latte for the students to taste
1. Burton Hollis stock Philibert Routin Syrups they are all natural syrups with no
artificial flavourings or preservatives.
2. These are available in 1 litre bottles and a variety of flavours - they come with pumps
3. Just add 1 pump/8mls of concentrate per 150ml of milk into your favourite
coffee and top with milk as usual
a. They are made using water from the French alps and are flash pasteurised and
homogenised
b. Flavours currently available are: Amaretto, Butterscotch, Caramel, Chai,
Chocolate, Hazelnut, Vanilla 1 litre bottles only
4. These syrups are used to make flavoured coffees such as caramel or vanilla lattes
5. Chai Latte is a blend of tea concentrate, ginger, cinnamon and cloves and is a
great caffeine free alternative to coffee just place 1 pump/8mls of
concentrate per 200ml of milk into your preferred vessel and top with velvety
milk can also be garnished with cinnamon
a. More concentrate can be added of any of the syrups for a stronger flavour
6. Burton Hollis has its own brand of hot chocolate
a. The easiest way to make hot chocolates is to use a pre made syrup to make the
syrup use two parts Burton Hollis chocolate powder to 1 part water
b. Add 1cm of chocolate in the bottom of a latte glass and top with creamy milk
garnish with chocolate powder and chocolate sauce
17
a. When filling your jug with milk consider that milk can expand to twice
its height in the jug
b. Purge the steam wand - this is to remove any water that has condensed within
the steam wand. Condensing occurs when the steam in the wand cools and
becomes water.
c. The steam wand is the part that gets really hot *demonstrate the steam not
actually burning your hands
4. Hold the jug in which ever hand feels most comfortable
5. Pull the wand out and place it in the milk at about a 90 angle/straight down
into the jug then tilt it slightly to the left or right
6. Immerse the wand into the milk so that the nozzle is just below the surface
no deeper than the line of the steam tip the nozzle should now be pointing
at the side of the jug
7. With your free hand turn the knob 180 and begin stretching immediately.
a. It is important to turn it a full 180 because if it is only turned partially it will cause
a terrible screeching sound
b. The same sound will be heard if you try and heat milk that has already been
steamed or is too hot to steam again.
c. By turning the knob on a La Cimbali more than 180c will not produce more
steam/pressure it will only take longer to turn it off and probably burn the milk
in the process LC have been made this way specifically to make a baristas job
easier!!
d. Some other brands of machine will require that you turn the knob several times to
achieve optimum levels of steam (refer back to the students brand of machine if
necessary).
8. For the first part we talk about stretching the milk this adds air to the milk
the nozzle needs to just breaking the surface. A small sssp ssssp noise will be
heard to achieve this the jug must be lowered slowly
9. For a flat white, hot chocolate. mocha or latte you should stretch the milk for
just a few seconds
10.
For a cappuccino he milk should be stretched until you begin to feel
the milk beginning to warm against your hand
11.
Then lift the jug a little so that the nozzle is immersed slightly deeper in
the milk and move the jug so that the wand is touching the side of the jug
12.
This is called rolling the milk
13.
Continue rolling the milk until it is too hot to hold your hand against the
jug
14.
The trick to great velvety milk is to never let the nozzle break the
surface of the milk once the milk is warm. If you continue to add air to the
milk once it is warm you will end up with bubbly milk
a. It is a very common problem when people first start making coffee to reach up to
turn the steam knob off and the hand holding the jug lowers/relaxes and the
nozzle breaks the surface causing the milk to bubble up.
b. It is not ideal to reuse milk that has already been heated very small amounts will
be fine as long as plenty of fresh milk is added basic rule is add 3 times the
amount of hot milk you have with fresh
c. If any milk does build up on the wand it can be removed quite easily with a nylon
pad
15.
16.
Milk should never be heated over 75c ideally aim for 65-70c
a. Once up to this temperature the sugar and protein begin to burn and scald the
milk
Always wipe your steam wand after each use
18
17.
a. The build up of milk on the steam wand is extremely unhygienic bacteria will
form on the milk if it is left to build up on the wand.
Demonstrate blending/surfing the layers of milk together
a. When milk is left to sit after steaming it separates into layers demonstrate this by
pouring surfed milk into a glass and leaving it to settle
b. If we dont blend/surf the layers together it causes the watery milk in the jug to
come out first as we are pouring because it is heavier. The light velvety milk is left
in the jug because it is light and airy.
Basic Mechanics
i.
ii.
iii.
iv.
v.
vi.
vii.
viii.
Select correct size jug for the job and add correct amount of milk
Purge steam wand
Place steam nozzle under surface of milk
Turn on steam
Stretch for correct length of time for beverage
Roll/Spin the milk for the entire process
Once hot the jug is hot to touch
Turn steam off without the nozzle coming out of the milk.
MODULE 8 MAINTENANCE
The Maintenance covers the general cleaning and day to day maintenance of the espresso
machine and grinder. It incorporates back washing and flooding the groups as well as
chemical cleaning.
1. The espresso machine should be cleaned daily: back washed with water,
groups flooded and seals scrubbed, steam tips removed and cleaned, steam
wands cleaned, hot water rinsed down the drain, handles and baskets
separated and cleaned
2. Demonstrate the cleaning technique on one group and then ask the students
to practise on the group(s)
3. Every 2-3 days the machine should be: chemical cleaned/backwashed, soak
the handles steam nozzles, showers and spreaders in chemical
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a. Never soak the plastic part of the handles in chemical cleaner; it is caustic and
overtime will disintegrate them.
b. Never put your handles in the dishwasher it can cause the metal inside the plastic
handle to rust and expand resulting in the cracking of the plastic handles.
c. Soaking parts overnight i.e. like the shower, spreader etc will not do the parts any
harm however putting them back together the night before means the machine is
ready for service in the morning
4. Always season/put shots through the espresso machine first thing in the
morning and run plenty of hot water through the machine.
a. Only use a nylon scrub pad to clean the group head and handles for ease of
cleaning steel wool or gold/silver curly scrubbers will damage the machine
b. The easiest way to clean the handles is to remove the baskets and place the
handles in a 4 litre ice-cream container with a solution of chemical cleaner with just
enough liquid to cover the metal part of the handles
5. Use your cleaning brush to clean head seals and the inside of the group head
6. Several times a day especially before and after busy periods backwash the
machine and flood the groups - this will remove the grounds stuck to the group and
stop oil build-up which will make cleaning at the end of the day easier
7. Flooding the group:
a)Place the black rubber backwash disc in the double handle
b)Turn the pump on as you slot the handle into the machine and letting the
water run into the handle
c) Wiggle backwards and forwards so the hot water spills over the sides
d)Be careful the hot water doesnt run down the handle and burn your hand
you may like to hold the handle with a tea towel to prevent this
e)Pour the water out of the handle and repeat the process till the water runs
clear
f) This process removes the grinds from up in the group and around the head
seal
8. Backwashing the machine:
a)
b)
c)
d)
e)
f)
9. Chemical backwashing should be done 2-3 times per week and ensures all
coffee oils and build-up are completely removed from inside the group and
from around the head seal, spreader, and shower. Soaking the spreader,
shower, handles and steam nozzles will also ensure they too are cleaned
thoroughly.
10.
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d. Turn on the pump and listen for the pump to start labouring
e. Count for 5 seconds and turn the pump off
f. Repeat this 2-3 times without removing the handle as with regular
backwashing
g. Leave chemical cleaner for 1-2 minutes in the system
h. Move on to the next group and repeat before going back to rinse the first
10.
To take the spreader and shower out you need to use a little screwdriver
and undo the screw in the group head
a. The metal is really soft so be careful not slip and damage it.
b. Let the spreader and shower drop out you can then stick them all into
some chemical cleaner to soak. Or you can scrub them with a nylon pad
c. Once clean rinse them thoroughly and put them back in!
d. Each night after cleaning the coffee machine flush a few jugs of hot water
from the espresso machine down the drain. Pour directly into the
catchment area. This will help prevent coffee clogging up the drain and
causing blockages.
11.
IT IS EXTREMELY IMPORTANT to always put through 1 or 2 shots through each
group after chemical washing. If the machine is to be used again that day, otherwise it
can be done first thing in the morning as you check the grind and flush the groups etc. This
will ensure any chemical residue is completely removed. It is a good system especially if
you have shift changes or different baristas working each day, to put the shots of coffee
through the machine directly after chemical washing. This will ensure that no one makes
coffee with residue of chemical in the machine.
12.
Never leave your steam wands soaking for any length of time should the power
go off whilst they are soaking the hot water inside the boiler will cool creating a vacuum.
When the power comes back on the milky water can be sucked into the boiler. The milk
then comes in contact with the elements and sticks/burns on to them. The machine will be
rendered unusable because all the water will be tainted by burnt milk. The only way to
remove the milk is by taking it to the work shop this repair cannot be done on site. It is
an extremely expensive and time consuming repair
THE FOUNDATIONS
Final Note
Discuss what is required of the students before booking in for Certification. The student
should be able to confidently make an espresso and steam a jug of milk before booking
Students will need to be confident with everything that has been taught in The
Foundations training as it is not repeated
If the student is unsure about whether they are ready to do the second Certification
training tell them to discuss it with their sales rep or the barista trainer and they will
help them decide if they are ready
After The Foundations training, our recommendation is that the student makes coffee
with supervision from a more experienced barista before going it alone with making
coffees for customers
We recommend that they complete Certification training before making coffee
unassisted
Once the student has completed the second Certification training they may then book in
for their practical assessment at time convenient to both the assessor and the student
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The practical test can be sat at either their own caf or the training centre
The assessment at the end of Certification will require good barista skills and we will not
assist students so that they pass.
CERTIFICATION
MODULE 1 The Institution
The Institution module introduces the barista to the Burton Hollis Roasting Plant. It discusses
how coffee beans arrive at the factory and the process the beans go through before being
delivered to their cafe. It will also introduce some of the members of staff they may deal with
i.e. the customer care team and technical team. This module will also briefly summarise the
information covered in The Foundations. Invite students to take a seat in the board
room/meeting room or at a table in the cafe (if the training is being done onsite) and complete
the first four modules seated with them.
1. BH roast their coffee in NZ, Manukau, Auckland
2. Coffee arrives at BH as Green Beans in huge jute sacks generally weighing
60kg. John Burton, Davids brother is a green bean broker he imports the
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beans for us. David and John have formed some direct relationships with
coffee growers for example Sigri Estate in Papua New Guinea
3. The green beans that we use in our blends are then each placed in a section of
the green bean silo this is a storage unit for our green beans. The green
bean silo is connected to the roaster
4. This roaster is from Germany and is called a Probat roaster and can roast
120kg at one time. A computer connected to this roaster is programmed to
send the required quantities and varieties of green beans for each blend to
the roaster when activated. Green beans enter the roaster by being blown
through the pipes from the green bean silo.
5. A roast can take anywhere between 15-30mins. For light roasts - a short
roasting time. For dark roasts - a longer roasting time
6. The cooling tray ensures the beans are cooled quickly after it is removed from
the roaster. This locks in the flavour and helps with the consistency and stops the
roasting process as coffee continues to roast from its own internal heat long after it has
been removed from the roaster.
7. De-Stoner All our coffee beans are taken through a de-stoner to remove any
stones just before they are packed at the roastery. Because of the way coffee is
processed in some countries, there can sometimes be stones in the jute sacks of green
beans. Stones can badly damage the grinder. The blades will become blunt,
compromising their cutting ability.
8. The large 2kg and 3kg bags of beans for our hospitality customers at Burton
Hollis are still packaged & sealed by hand
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b. Tea and Coffee are both produced in beautiful, often remote, and
generally very poor parts of the world. They can both be very important
to the economies of those regions.
c. Both are grown between the tropics of Cancer and Capricorn. There are many
countries that are well known for producing both good quality tea and coffee.
Some examples of these are: Kenya, Tanzania, Brazil, Papua New Guinea, India
and Indonesia
d. One of the most important parts of the process to deliver great tasting tea and
coffee is the skill of blending the tea leaves and coffee beans. At Bell and Burton
Hollis both Matt Greenwood and David Burton strive to create blends that are
greater than the sum of their parts.
e. One of our favourite phrases to encapsulate these 2 great hot beverages - Coffee
talks and Tea listens
3. There are also some distinct differences between coffee and tea
a. Tea is roasted or fired on a tea estate in the producing country; whereas
coffee is roasted in consuming countries, as the freshness of the roasted
bean is critical.
b. Coffee tasters "cup" their coffees black and extremely strong in order to
deconstruct the mouth feel and flavour profiles. Tea tasters, tend to "taste" much
closer to how the consumer will drink their tea and will often taste with milk if
appropriate.
c. The visual appearance of the liquor is much more important in tea than coffee.
d. Coffee is traded on the futures market with a market size at least 10 times that of
the physical market itself and therefore prices are influenced strongly by
speculators. Tea is only bought at market where every contract made is physically
delivered to the buyer. Thus the tea market is most strongly influenced by those
people within the industry
4. Tea
a. All tea comes from the Camellia sinensis plant - of which there are two
main varieties. A China seed called sinensis or china and a variety
from Assam in North East India called Assamica. Sinensis means China
in Latin.
b. There are 4 main types of tea, white, green, oolong and black these
teas all come from the same Camellia Sinensis plant but are processed
in different ways.
c. White tea is considered very premium and is expensive which is due to its
production and delicate taste it not very common in NZ.
d. We generally only serve green, black and occasionally oolong in NZ
e. Tea is predominately grown in the tropics needing on average 1100 mm of rain a
year and plenty of sunshine
f. China and India are the two largest producers of tea in the world
g. China produces over of the worlds green tea and the two largest exporters of
black tea are Sri Lanka (Ceylon Tea) and Kenya where tea is very important to
their economies
h. The tea bush will grow to a height of 30-40 feet if allowed but will be
kept to a height of 3-4 feet to allow for plucking
i. The best quality teas in the world are still hand plucked
j. Only the top two leaves and the bud of the shoot are picked
k. The average size of the tea plantation ranges from a small family
holding to large estate of 1000 hectares or more. Many tea plantations
are communities in their own right proving much of the social
infrastructure that goes with that such as housing, schooling medical
care etc,
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25
k. In 1706 Thomas Twining, the founder of Twinings opened the first coffee
house in London but it wasnt long before it became famous for selling
loose leaf tea
l. Coffee houses were considered male only domain whilst tea houses
served men and woman and became meeting places
m. During the 18th century tea became Britains most popular drink
replacing ale for breakfast and gin at other times of the day and by 1784
taxes had been reduced and so it became truly a drink for everybody
n. Tea became established in New Zealand during the 19 th century and
really took off when Norman Harper Bell arrived in Dunedin from
Melbourne in 1894.
o. In 1898 Bell Tea was registered as a company and the rest is history
p. Tea sustained the NZ soldiers during the wars and became an essential
part of smoko for workers. The right to a tea break was a hard fought
one.
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e. Coffee plants, grow small cherries which are harvested when ripe and
processed in various methods to remove the skin and pulp from around the
seed
f. Green beans are the seed from the inside of these cherries Pass around
green bean sample
g. There are many species of coffee plant but the main two used for growing
coffee are Arabica (coffee/coffea Arabica) and Robusta (coffee/coffea
canephora/canefora)
h. Coffee is sorted and graded according to its quality
i. Robusta is a lower quality coffee used primarily in instant coffees and
cheap commercial blends
j. There are a few specialty Robusta coffees, which can enhance the Arabica blends
and increase the intensity of the crema in espresso coffee. Not all Robusta are bad
k. Although Arabica is the preferred coffee there are also some extremely poor quality
Arabica.
2. History of Coffee World Wide and New Zealand
a. It is believed that coffee originated in Ethiopia the first coffee beverage
was like a wine using the juice from the fermented coffee berries. Arab
traders are credited with taking coffee out of Ethiopia, across the Gulf of
Arden, to the port of Mocha in Yemen.
b. The popular myth about where coffee was first discovered is a about a goat
herder, Kaldi. Kaldi the Abyssinian (which would now be known as an
Ethiopia) goat herder noticed one day that his goats were dancing and
prancing after they had eaten a strange berry. Not to be left out of the fun,
Kaldi ate the same berries and was soon dancing with his herd. A
wandering Abbot (head monk) saw the goat and Kaldi and thought the fruit
may help his fellow monks stay awake during prayers. So the Abbot
returned to his group with the berries in hand.
c. The first espresso machines, which utilised steam pressure were invented in 1906
however this method tended to burn the fragile coffee oils
d. In 1947 a first spring piston machine was invented this delivered constant
pressurised water at a suitable brewing temperature
e. It wasnt till the 1960s that machines as we know them - pump driven were invented
f. Coffee has been roasted here in New Zealand for at least the past 50 years;
but it was generally used for making Kona or Filter Coffee rather than
espresso
g. Kona Coffee is made in a unit which has two glass bowls one on top of the other connected by a narrow tube; and sometimes called a vacuum brewer. Water is placed
in the bottom bowl and coffee grounds in the top. The unit is then placed over heat
and when the water boils it causes the water to expand forcing hot water up the tube
and over the coffee grounds. Once the bottom bowl is emptied and the coffee has
brewed it is removed from the heat, this creates a vacuum and sucks the liquid back
to the bottom bowl through a strainer which collects the coffee grounds.
h. The espresso coffee as we know it with beautiful textured milk and superb
espresso; didnt emerge in NZ until the late 1980s and early 1990s.
i. The caf scene died out somewhat in the 60s possibly with the introduction
of instant coffee.
j. It wasnt until the late 1980s when the caf scene began to become
fashionable again that things began to change which is when BH was
established
k. The flat white is an Australasian phenomenon with much debate
surrounding its creation Australia claim it as their own as they did with
Phar Lap, Split Ends and various other NZ treasures BUTthe story we
27
know is that the flat white was a New Zealand first thing - it comes from the
fact that during the 80's we made Cappuccinos that were very fluffy and
high, then during the 90's people started coming back from Europe wanting
proper Cappuccinos, since we already had a product called a Cappuccino we
had to call a proper Cappuccino something else, so a Flat White is a real
Cappuccino and our Cappuccinos are unique
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profile with all the sweetness synonymous in all our BH and Gravity
blends
c. The roaster roasts coffee anywhere between 8-12 hours per day sometimes more
when it is very busy
d. A roast can take anywhere between 15-30mins depending on the type of
roast bring out the samples of light, medium and dark roasted beans
e. Each roast is measured using both temperature and the length of time it
is in the roaster - very similar to cooking a cake but we must also
consider airflow, cooling, moisture, roast development, blend
composition or origin
f. The ability to create and roast the perfect espresso blend is an art. The ability to
reproduce this blend consistently and repeatedly is a science
g. The smoke that comes out of the roaster goes into an after burner this heats the
smoke with a gas flame up to 750c to burn the smoke so that only heat comes
out the chimney
h. There are other types of roasters which are being used to roast coffee here in New
Zealand. A roast in a fluid bed roaster only takes about 5-6mins.
i. Drum roasters ensure a more complex blend and flavour profile is possible
because the roaster has the ability to change my different elements
temperature, air flow and time frame of the roast with a fluid bed roaster these
factors must be kept the same and so the flavour profile is much more one
dimensional and flat
j. You could compare a fluid bed roaster with a conventional oven verses a
microwave. Would you roast your chicken in a microwave?
k. Once roasted all coffee at Burton Hollis is analysed on the Agtron
l. An Agtron Spectrophotometer or Agtron for short was designed
specifically to analyse the degree of roast
m. The degree of roast is closely related to the visible colour.
n. Agtron uses very specific wavelengths of light to illuminate the sample
surface and measure the reflected energy. The results of analysis are
displayed as a single "Agtron" number.
o. All our roasts at BH are tested on the Agtron machine to ensure that they
fit within our specifications for the perfect roast and insure consistency.
2. Blending
a. Blending coffee is the combining of two or more different beans
b. When we talk about a single origin we are referring not only to the place
the beans were grown eg: Kenya, Columbia or Brazil but also a the type
of bean from within that country eg Mysore & Monsoon Malabar are
both from India
c. David is the BH blend master he creates blends using his expertise and
vast knowledge of coffee origins and their characteristics to create a
particular taste profile
d. Again it can be likened to baking a cake although all cakes may have
flour, butter & sugar, the ingredients are all added in different quantities
to create a different taste
e. Generally when we are creating a blend we start at the end and work backwards,
we decide on what we want from a coffee so that we have a target to aim for then
work with the coffees that we think/know will give the desired out come
f. For example when David created his special blend he was looking to create a
coffee which was nice and strong but didnt leave a heavy after taste so that it
encouraged people to have a second cup of coffee.
g. We use each bean for what it can bring to a blend it may bring body, sweetness
or aftertaste
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3. Tasting/Cupping
a. Cupping is the process used to taste different coffees.
b. We have cupping sessions to help staff learn more about origins and
their different tastes, as well as for quality assurance and to assess
blend composition when creating new blends
c. Different areas of the tongue recognise different taste sensations
d. Coffee can be rated in five different categories aroma, taste, finish, body
and acidity.
e. At BH we cup our roasts daily to ensure that they are within our roast
parameters as well as checking them on the agtron which ensures each
and every roast is consistently at its very best!
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c. pour each of the basic beverages - flat white, mochaccino, latte, hot
chocolate & cappuccino
d. clean the espresso machine
2. Milk designs have become really popular over the last few years. It requires
the barista to have excellent barista skills both in the ability to steam milk
and pour espresso shots consistently. It is a fallacy that milk design takes too
much time or that the caf is too busy to produce great looking coffees. Pouring milk to
produce a Rosetta or a fern leaf as we generally call them in NZ does not take more time
it is just a different way to pour the milk.
3. To gauge the current skill level of the student barista ask them to make a flat
white and cappuccino and assess where you should begin the milk design
lesson. Discuss any suggestions to each student to improve on their
technique with dosing and tamping.
4. It is important that the student understands the importance of changing the
grind and how and when to change it
a. If the pour is over or under extracted and you have tamped correctly &
dosed the bucket to the correct level the grind size must be changed to
ensure the correct extraction time
b. To make the pour faster press down the grind adjustment tab & turn
the grind adjustment collar to a higher number or anticlockwise
c. To make the pour slower press down the grind adjustment tab & turn
the grind adjustment collar to a lower number or clockwise
d. The easiest way to remember this is to think of it like the Speedo in a
car. To make a car go faster you step on the gas making the number
bigger - to make the car go more slowly you hit the brakes making the
number smaller
5. At different times of year changes can occur with the milk causing problems
for baristas
a. The milk that our milkman supplies us can and will vary from day to day.
b. Many things can affect the milk such as the grass the cows are eating spring grass vs. winter grass; and at certain times of the year alternate
feeds such as silage or hay which will also affect the milk.
c. In addition to feed changes - cows are also dried off (removed from the milking
circuit and are not milked at all) at certain times of year to give birth to calves.
d. Generally if there is a problem with the milk itself as opposed to the barista the
milk will not steam well and will bubble up after it has been steamed usually
after it has been sitting for 5-10secs.
e. There are a couple of ways to deal with this either steam your milk first before
taking your extraction, the bubbles settle on the top and can be scooped off or try
changing the milk you are using, talk to the milkman and explain the problem .
Often it is only certain batches that are affected. Changing the lid colour/type of
the milk used can alleviate the problem (changing to white top if you use blue top
or vice versa)
f. Generally the problem doesnt last for long a few days to a week it doesnt
tend to change the flavour of the coffee or milk just the texture or body and its
appearance
4. The two most common designs on the tops of coffees are a heart or fern leaf
a. Milk design requires the flow of milk to be strong enough to reach the
bottom of the cup and rebound off the bottom of the vessel and be
pushed back up to the surface of the espresso.
31
b. When we pour too slowly which is often the biggest error people make
it stops the flow of milk and doesnt allow it rebound back to the
surface of the espresso
c. The heart is simple and once this is mastered it makes the fern leaf very
easy to achieve
5. Demonstrate and explain how to pour a heart
a. First steam a perfect jug of milk
b. Then at a medium speed pour directly into the centre of the cup a
white milk circle should appear dont move your wrist or the jug
c. As the milk reaches the top of the cup run the milk back through the
centre of the design
d. If the student is capable of doing the heart - move on to teaching the
fern leaf
6. If student is more advanced demonstrate and explain how to pour a fern leaf
a. First steam a perfect jug of milk
b. Begin to pour the milk directly into the centre of the cup at a medium
speed
c. Once the cup is half full and the a white milk circle appears gently roll
your wrist side to side whilst moving the pouring arm back towards your
body
i. A key point here is the rolling of the wrist be sure to roll from the
wrist not the elbow
ii. It is also important to consider the grip on the jug is relaxed this
encourages the jug to sway from side to side in a less forced
movement
d. As the milk reaches the top of the cup run the milk back through the
centre of the design
7. Assist each student to pour a heart &/or fern leaf until they can comfortably
pour a design unassisted
8. There are many creations that can be presented on the tops of coffees and hot
chocolates. Encourage students to experiment with different techniques and
discover their own designs.
a. When making Cappuccinos or Mochaccinos add chocolate sprinkles on top of the
coffee shot before adding the milk it gives a great pattern on top of the coffee
b. For a simple design on top of Chai Lattes add the milk to the chai syrup stopping
1cm from the top of the glass/cup - before the milk has time to set, sprinkle a line
of cinnamon across the middle of the milk and then spin the cup or glass. It will
leave a swirl design on the top of the coffee
c. A relatively new design technique called etching is creating pictures within the
top of the coffee
d. Demonstrate etching with a toothpick it is quite similar to seeing pictures in the
clouds you have to use your imagination a little to see ideas
e. Chocolate syrup can also be used to create designs however this can be
extremely time consuming and always not everybody likes chocolate on the top
of their latte or flat white so restrict this to cappuccinos, hot chocolates or
mochaccinos
MODULE 6 Production
The Production module looks at how to improve the baristas speed and serving techniques.
The module will also discuss some of the more obscure beverages ordered. If the barista is
confident with their speed and serving techniques recommend they use tips as suggestions for
teaching other staff within their working environment.
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1. Once the skill of making one or two beverages at once is mastered, the next
step is teaching the student to make complete orders both quickly, correctly
and of a high quality.
2. The order that beverages are made in - is very important.
a. Tea should always be made first, followed by white coffees (lattes, flat
whites, cappuccinos etc..) and finishing with black coffees (short & long
blacks)
b. Why? Tea first so it can brew for a full 3-5mins whilst the coffees are
being made, white coffees should be made next so that the black coffees
are made last and the crema on the top doesnt dissipate
c. An easy way to remember is TLC Teas then Lattes & white coffees
which will protect the Crema on the black coffees
d. White coffees should be made in the following order cappuccinos, hot
chocolates, mochaccinos, lattes then flat whites this order is based on
the froth depth required for each beverage
3. Takeaway coffees first or last?
a. Coffees should always be made in the order that they were taken. People
will know the order they were served and it will only annoy people if you make
someone elses order first however sometimes when it is very busy it does help
to tag takeaway coffees on to other orders so it pushes them through more
quickly. The reason being that often people waiting for takeaway coffees have
limited time and waiting always seems to take a long time especially if time is
limited.
4. Making a large order - make the order using TLC method and ask for help to
get them out quickly if more than 6 beverages are to be made.
5. To increase speed:
a. Make chocolate syrup rather than have a separate chocolate milk jug.
There is no need to steam chocolate milk separately when there is a big order
just steam a jug of milk and add chocolate syrup and/or espresso to the cup/glass
before adding the steamed milk
b. The recipe for chocolate syrup is simple to make 1 litre of syrup use 4 metric
cups of chocolate powder, add 2 metric cups of hot water from the espresso
machine and mix thoroughly using this method a single serve will be 1cm of
syrup to 400ml of milk
6. When making coffee it is important to ask for extra help when getting behind.
a. Although dependant on the individual cafe set up and staff numbers we
recommend that the barista is just that and remains behind the
espresso machine and not running coffees etc....
b. Support should be requested when there are more than 6 coffees
waiting to be made the first step is to ask someone to run the coffees
out to the tables
c. If there is someone running coffees to the tables and orders are still
building with more than 10 coffees waiting to be made, we recommend
getting another person to help get one person dosing handles and
taking extractions, the second person steaming milk and pouring, and
the third person running the drinks to the table
d. At Burton Hollis we think the time someone has to wait for their coffee to arrive,
whether they are sitting in the caf or taking away should never be more than
5mins
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e. When it is very busy dont fill beverages right to the brim. If they spill while being
delivered to customers it will mean having to remake them.
7. Serving Techniques
a. The way we serve a coffee is important because customers always will
always appreciate money well spent.
b. Discuss the difference between a hot chocolate spilt down the side of
the cup with no garnish for $4 versus a beautifully presented hot
chocolate with a design on the top, marshmallows on the side with a
napkin for $4 which would you rather receive.
c. At Burton Hollis we believe it is never acceptable to deliver a coffee to a customer
that has spilled down the side of the cup and into the saucer it is unprofessional
no matter how busy it is.
d. Either remake the coffee or take the coffee back to the production area take a
new clean saucer, wipe the side and bottom of the cup with a clean napkin and
place the coffee back onto the saucer before delivering it back to the table
e. If it spills again; cut back on the drinking if your DTs are that bad but seriously
if it happens again remake it it was probably poorly made any way if the milk
was steamed and poured well into a flat white it shouldnt spill the foam should
be thick enough so as to prevent this from happening
f. When helping someone run coffees out to customers you can get the plates
ready for the coffees whilst you are waiting for the barista to make them
g. Demonstrate how to plate up a coffee with sugar (if not already on the table),
spoon, napkin etc.
h. Clear empty plates or cups from a table; it is a great opportunity to up sell by
asking the customer if there is anything more they would like to order like
another coffee!
i. Try not to reach across people as you deliver drinks or clear the table
j. Discuss serving ideas such as a treat on the side ie. choc coffee bean, choc fish or
marshmallow or a tiny piece of one of the cafes in house slices
8. Other unusual coffees and ideas for a coffee of the week/specialty coffees
a. Piccolo/Cortado a single shot of espresso served in a demitasse cup or glass and
topped with velvety milk. Generally half espresso half milk, piccolo in Italian
means small while Cortado is Spanish and means cut.
b. Americano Long Black with cold milk
c. Affogato Ice Cream topped with espresso In Italian means drowned
d. Dry Cappuccino A cappuccino made with just creamy/foam part of the milk
e. Mocha Latte A large mochaccino served in a latte sized vessel
f. Naked/Nude Cappuccino a cappuccino served with no cinnamon or choc
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machine or the coffee - more often than not it is actually the inexperience of the
person using the machine.
a. It often is incorrect grind size, over packing the basket/handle or
over/under extraction. Discuss with the student the need to talk to the
head barista if it is not them, sales rep or trainer if there is a problem
and you are not sure how to fix it
b. There may be instances when problems occur and you are unsure
whether to call BH or not. Call our customer care team immediately and
they will put you in touch with a technician who will either come out to
the caf or talk through the problem on the phone.
c. Discuss any problems the student may have had and/or discuss one or
two of the following emergencies
d. My machine has just blown up there is steam pouring out from everywhere The
Emergency pressure valve has blown steam has suddenly started shooting out
from every which way on the espresso machine mostly out of the top back left
hand corner. The easiest way to deal with this is to turn the on/off switch to #1
this will turn the element off and prevent the pressure from building up in the
boiler. Call BH immediately!
e. Water is leaking from under the machine before you call the technician, take
the drip tray out and feel to see if there is water sitting in the catchment area. If
there is then try this first. Poke a teaspoon into the drain and see there is
something blocking it sometimes there is a build of coffee grinds blocking the
hole but if it doesnt clear this way - you can still fix it. First get someone to help
you. You will also need a bucket and a tea towel. Get under the machine and find
the end of the drain hose. Then get the person helping to hold a tea towel over
the catchment while you blow up the end of the drain, you dont have to touch
your mouth to it just cup your hand around the hose and blow into your hand.
Once you have given one big blow, quickly put the end of the hose into the bucket
or you will end up with a mouthful of coffee grinds! Generally this works first time
if not blow again. Once the water starts flowing out pour some jugs of hot
water from the machine down the drain. This problem is caused by coffee
solidifying in the drain. Each evening pour at least 1 litre of hot water down the
drain especially in summer!
f. If there isnt water in the catchment when you take the drip tray off then call BH
and talk to a technician.
g. Theres no steam when you turn the steam wand on check that the on/off switch
is set to number 2* if not turn to it number 2 & wait for 5-10mins if this doesnt
work call Burton Hollis for assistance. The cause of the problem can be one of
several problems. Has it been steaming fine and suddenly there is no steam
coming out of the steam wand? If yes look at the on/off switch what number is
it on? If it is on Number 1 turn it to Number 2 and wait within 10minutes the
pressure should be back to normal. This has occurred because someone has
accidentally turned the machine to Number 1 which turns the element off which
results in the pressure being lost!
h. It may be that you have a blocked steam wand remove the tip and soak it with
hot water and/or Cafiza, whilst it is off check the pressure of the steam. Remove
any milk residue from the tip with a tooth pick.
i. If the wand appears blocked or you find small pieces of green rubber in the milk
you are steaming dont panic this sometimes happens when new rubber
gaskets are put in the steam assembly. As they wear it causes the rubber to shed
and it ends up in the steam tip!
j. If the grinder handle/lever return doesnt spring back after it is pulled it is most
likely that the lever return spring is broken call BH it is easy to fix but will most
likely require a technician
k. My steam knob keeps falling off in my hand the D clip inside the knob is worn
ask CCT to send you a new one with your next coffee order. Simply remove the old
one and push on the new one problem solved. Unless of course the old clip is
missing check on the stem of the steam assembly!
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l. There is dirty water leaking around the handles during extraction try flooding the
groups to remove any build of coffee stuck to the head seals & make sure the
handle is pulled around tightly when you slot it into the group. If this doesnt solve
the problem it may be that your head seals or baskets need replacing. If your
waste tube has a damaged or missing plastic hosing protecting the metal bar it
will cause the top of your baskets to become flat check your baskets and call
Burton Hollis for assistance.
m. There is no hot water coming out of the tap on the espresso machine check that
the on/off switch is set to number 2 if not turn to it number 2 & wait for 5-10mins
if this doesnt work call Burton Hollis for assistance
n. The grinder isnt working & the indicator light is not on. First check that the
grinder is plugged in and turned on if it is, feel the body of the grinder? Is it hot?
If it is it could be that the grinder has over heated & the safety feature has cut in
to prevent the motor burning out. Wait for 5-10mins while the grinder to cools
down check that it is not blocked with coffee. If this doesnt fix the problem call
Burton Hollis for assistance. BURTON HOLLIS NUMBER ph 0800-232-670
2. Coffee Issues
a. Coffee is pouring too slowly grind is too small increase the size of the grind by
turning the grinder adjustment collar anticlockwise or making the number bigger.
It may also be that you have over-dosed and packed too much coffee into the
basket check that the dosing line is just visible
b. Coffee pouring too fast grind is too big decrease the size of the grind by
turning the grinder adjustment collar clockwise or making the number smaller. It
may also be that you have under-dosed and that there is not enough coffee in the
basket check that the level of coffee is up to the dosing line
c. Coffee not coming out both spouts on the double pour machine is not level or
uneven tamping
d. Coffee has metallic taste check that the machine has been rinsed of chemical
cleaner thoroughly
e. Coffee tastes burnt, could it be that the beans have been roasted too long
certainly not from Burton Hollis - feel the grind as it comes out of the grinder if it
is hot it may be that the blades are worn and need replacing
i. Burton Hollis have very strict Q&A procedures and we roast 90kg of coffee
at a time, if your coffee was burnt so would a lot of other customers. We
wouldnt send 90kg of burnt coffee out to customers it would ruin our
great reputation. This has been a very common complaint in the past to
blame the coffee when it doesnt taste right. We are also one of the few
companies in NZ with an agtron machine.
f. When grinder blades are blunt, it cause the coffee to heat up due to the
increased friction and this in turn can change the end flavour no matter what the
beans are to be used for filter, plunger or espresso coffee
3. Classified Data
a. Part of making coffee in a commercial environment is being able to do all
the things we have taught at speed without compromising the quality.
It is all about routine, routine, routine!
b. Get into a good routine and rhythm, watch other baristas there are
secrets and shortcuts that will make your day run more smoothly. It
doesnt mean that you have to compromise the quality of the coffee
but it does mean you will have to improve your speed and practise.
c. We likened to driving even though someone can be taught to drive well it
wont necessarily make them a good driver. Some will be better than others and
have a real flair in the art of making coffee!
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CERTIFICATION
Final Word
The student can book in for their practical test at time convenient to both the assessor
and the student
Discuss what is required of the students when they sit the practical exam the practical
may be done either at Centre of Gravity or at their own caf.
The practical consists of making a list of at least 6 coffees, within five minutes, ensuring
that all techniques are used correctly.
Students will also be required to demonstrate the importance of working in a clean
environment by beginning and ending with a clean station.
If the student is unsure about whether they are ready to do the practical test talk to
their sales rep or the barista trainer before booking.
Once the student has passed the practical test they will be issued with a certificate
Assessor Guidelines
The following set of guidelines, accompany the Barista Assessment Form which you will use to
assess the trainees barista skills.
These guidelines elaborate the judgement criteria on the Assessment Form. If you are unsure
about any of the criteria, refer to these guidelines for more information. The student is
required to make a minimum of ten coffees in a ten minute timeframe.
Make an espresso
Work station is clean and organised
-Steam wand should be clean of milk residue and wiped with a clean cloth after use.
-Bench top and grates should be clean and free of coffee grounds and milk residue.
-Milk jugs should be clean on the outside without residue spilled down the sides.
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Evaluation Guidelines
The following set of guidelines, accompany the Barista Training Evaluation Form which you will
use to communicate the trainee barista skills back to the owner or manager of the cafe the
trainee barista is from.
The Barista Training Evaluation Form should be completed by the barista trainer. It can either
be completed during the training as the student practises each learned skill. Alternatively at
the end of the session ask each student to run through the skills they have learnt and evaluate
them as they demonstrate. The completed form should then be posted or hand delivered by
the barista trainer or sales representative directly to the owner or manager of the trainee. A
copy of the form should be made and placed in the customers file with the sales representative
as a reference for meetings or customer reviews.
The top of the form is self explanatory and should be completed in full. The main part of the
form contains four sections Espresso, Equipment, Milk and Beverages. Each section contains
points relating to various skills. Each point may be ticked either good or needs work. The
points are self explanatory and should be ticked where applicable in the appropriate box.
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Comments
This space on the form should be used to comment on the following:
i.
ii.
iii.
iv.
Recommendations
This space on the form should be used to communicate your recommendations for the student
to the owner or manager. Trainee.....
i.
Is ready to make coffee for customers unassisted
ii.
is ready to make coffee unassisted during quiet times only
iii.
is ready to make coffee for staff members only
iv.
should be supervised at all times
It may also be used to suggest when they might be ready to advance to Certification training
or be ready to sit their assessment:
i.
ii.
iii.
____________________________
Name of assessor:
__________________________
Venue: _________________________________
Date: ______________
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Goal
Make an
espresso
Outcome
Prepare dry
coffee biscuit
Judgement Criteria
Work station is clean & prepared for
service/assessment
Handle is cleaned and dried well
Dosing is correctly carried out
-Valley (single shot)
-Mountain (double shot)
Tamping produces compacted and
level coffee biscuit
Any ground coffee is removed from
side of handle
Group head is flushed
Espresso extraction time is 20-25
seconds
Make a
milkbased
coffee
Steam the
milk
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Comments
Goal
Outcome
Judgement Criteria
Milk is blended to a consistent
texture
Steam wand is wiped and purged
________
Cappuccinos: _________
Lattes:
________
Flat whites:
_________
Prepare a
pot of tea
Make
other
beverage
s
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Comments
__________________________
Date: ______________
No
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