UZL Barista

22/05/2022

Brewing coffee for all occasions ❤️

17/05/2022

09/05/2022

Rosetta
Also known as a fern or leaf.
This pattern
teaches you firm control over your side-to-side rocking of the milk jug.
It comes more naturally for some, for others it's a pain to learn (i.e. me).

05/05/2022

It is V shaped with angles of 60 degrees. The internal sides also have interior ridges which help with air flow during the brewing method. Filter paper is inserted into the V shape and coffee grounds placed within the filter paper. The brewed coffee then drips into your cup, delivering a great coffee.

30/04/2022

STEAMING & ‘STRETCHING’ MILK
 Fill the correct size milk jug with fresh milk, to at least 1/3 full.
 Before use, open the steam valve to clear any water from the steam vent pipe – this is called
“purging”. This prevents diluting the milk.
 To froth the milk, lower the jug so the steam pipe nozzle is just below the surface of the milk. If you
hold the jug too low, it will make large bubbles – NOT WHAT YOU WANT!
 Hold the milk jug so the steam arm is in the center, to create an even thick froth and create a
whirlpool motion with the milk.
 To heat the milk, hold the milk jug so the steam pipe nozzle is near the bottom of the jug, then fully
open the steam valve.
 This entire process should be quiet – if there is a high-pitched sound, then the steam pipe is too low
in the jug. Be careful not to steam / heat to too long, which will burn the milk. A good guide is the “3
second rule” – once the milk is up to temperature, which should be 65 – 70 o
C, you shouldn’t be able
to comfortably hold the outside of the jug for more than 3 seconds.
 Turn the steam valve off.
 Wipe the milk residue off the steam arm with a soft, damp cloth.
 Aim for very small bubbles (preferably no bubbles). Tap the jug on the bench a couple of times to
dissipate any large bubbles.

28/04/2022

GRINDING COFFEE, DOSING COFFEE, TAMPING COFFEE
Must Read Information!
Coffee is freshest immediately after it is ground. After grinding coffee beans, the volatile oils that were
previously protected inside the bean are exposed to the air which oxidizes and stales the coffee.
This effect occurs immediately after coffee grinding so it is important to tamp and extract the espresso as
quickly as possible. The coffee grinder should be activated for 15-20 seconds every time a shot is desired,
so that only freshly ground coffee is used. Instead of two pulls on the doser, the barista should pull several
times until the entire basket is filled with ground coffee.
Espresso coffee should be ground to a size in which the extraction process takes 23-28 seconds. It is
important to only adjust the grind and not the pressure one tamps with to control the flow rate. In
addition to particle size, the humidity plays a dramatic role on extraction time. Since coffee is hydroscopic,
it absorbs moisture from the air causing a tighter pack and longer extraction time. Thus, the grind setting
must be changed slightly throughout the day as the barista perceives changes in extraction time.

28/04/2022

USE & STORAGE OF COFFEE BEANS
Celcius Coffee will only ever supply you with the freshest, premium 100%
organic, licenced fairtrade coffee.
Freshly roasted coffee is at optimum between 7 and 10 days after roasting.
Only grind the coffee as you need it. DO NOT be tempted to grind your beans in advance, as
the coffee will be exposed to air and will deteriorate and quickly go stale.
Beans should be stored in a cool, dry, dark place, preferably in an airtight condition, away from direct
sunlight.
It’s preferable to remove any beans from the grinder hopper at the end of each day and pour in to an
airtight container for overnight storage.

27/04/2022

PREPARATION
There are many factors which must all be prepared well to ensure you customers return for your great
espresso…..
* Fresh
Freshly roasted coffee will remain usable for up to 9 days, provided the beans are kept dry, cool and
away from the light. Always grind the coffee just before use and don’t grind and fill your doser unit,
as ground coffee will lose its vitality very quickly.
*Clean
Coffee should be treated like any food. Everything that comes in contact with it and the coffee
machine must be clean
*Hot
Water, milk, group head, handles and cup should be hot
*Fast
Preparing coffee with efficient, careful speed ensures it is served to your customers whilst fresh, hot
& delicious
*Consistent
Your customers will return for your great coffee when it is made well, served fast and hot, prepared
using the same recipe and presented the same way – every time – regardless of who is making it!

26/04/2022

INTRODUCTION
Having skilled, competent baristas operating the machine is crucial to the café’s success. Having unskilled
staff serving below average coffee is the quickest way to destroy the cafés reputation and general business
success.
Our espresso training is tailored to the needs of café operators, and includes “introductory” training for
beginners and focused training for more accomplished coffee makers.
Training is not a one off event – it’s an ongoing process – in successful cafes it is embedded into the
business culture