DAILY

CHECKLIST INTRODUCTION
• Prime machine using stale grounds that have been left in the grinder overnight. In the increasingly competitive coffee industry, you have to keep learning and improving to
keep up with your competitors.
• Rinse group head by running water and locking handle in and out of the group until grounds
have been removed. In addition, customers are becoming increasingly discerning, making it vital that their coffee is
consistently delivered at the highest quality.
• Check grind using fresh coffee by making yourself an espresso. Remember a 30ml shot of Creating excellent espresso and espresso based beverages involves working with many
coffee should take 20-25 seconds to pour. Refer to grinder adjustment page. different variables (that can potentially go wrong) to create something perfect.
• You are now ready to serve coffee. Remember, it is important that you rinse your handles The Coffex training courses assists you and your staff to deal with these variables, enabling
often and that you backflush your machine at least a couple of times a day. Rinse your jugs you to deliver consistently high quality espresso coffee.
out as often as you can and dry your handles before adding coffee. Investment in formal coffee training ensures the creation of a high quality, competitive product,
resulting in a growing customer base and repeat coffee purchases.
• Ground coffee goes stale very quickly, you must get into the habit of turning your grinder off
during quiet periods and at least an hour before you close. The first step is to understand the basic principles, and the second is simply the old adage:
“practice makes perfect”.
• Closing the machine: Rinse groupheads, backflush with water then detergent then water
again. Refer to cleaning instructions and requirements, page 22.

• Remove filters from handles and wipe with a cloth.

• Once a week soak metallic part of the handles in hot water and detergent.

• Do not soak steam arms. If milk residue has built up wrap a hot wet cloth around steam arm
to dissolve buildup.

• Empty and wipe down drip tray.

• Lock handles into groups softly.

If you turn your machine off at night be sure to let the pressure out of your machine by
opening up your steam taps after you have switched it off. Leave taps open.

Disclaimer:
All infomation in this booklet was correct at time of printing and is soley based on the opinion of Coffex. This booklet is to be
used as a guide only, as all people prefer their coffee differently. Coffex takes no responsibility for any damages caused by
following the instructions in this booklet.

28 1
 ABOUT
ABOUT COFFEX

COFFEX
Coffex was founded in the late 1950’s by Italian
immigrants. The business responded to the shortage
of quality espresso coffee beans in Melbourne at that
time and the numerous Italian and Southern
Europeans in Melbourne who were crying out for true
Italian style coffee.
The first Coffex beans were roasted in the original
Coffex shop in Coburg, Victoria, using equipment
which was especially imported from Europe. From
these humble beginnings Coffex has grown
to become one of Australasia’s largest boutique
suppliers of premium coffee beans.
At Coffex, we are passionate in all that we do. We
combine tradition & technology to produce the
highest quality coffee to a consistent standard all
year round. We believe that the best coffee starts with
the best green beans, and we source quality Arabica beans from all over the world; Brazil, As Coffex’s reputation for quality spread, the public demanded the
Haiti, Columbia, Costa Rica, Guatemala, Ethiopia, Kenya and Jamaica, even Australia! All our same great taste in their homes as at their local Coffex café; Coffex
beans go through stringent quality testing measures, and we select only the finest beans was happy to oblige and today the Coffex Retail Range is sold at
to become Coffex Coffee. leading retailers all around the Asia-Pacific region. Coffex has
also expanded into the Asian market, and now we have affiliate
Today, thousands of cafes, restaurants and hotels trust Coffex to deliver their consistently
offices in Malaysia, China and Indonesia.
delicious blends, so that coffee lovers across Australia and beyond can enjoy the perfect
espresso. At our new multi-million dollar roasting plant in Brunswick, Melbourne, Coffex can In addition, Coffex has launched its first range of Fairtrade
roast to meet your individual requirement and our in-house connoisseurs have created over 30 & Organic Certified Coffee into the Australian market, under
different blends with varying the name of Global Café Direct. The Fairtrade system
pallet and style characteristics. aims to strengthen ties between
the growers and the end
As a natural addition, Coffex has
consumers, provide a better deal
become the regional distributor
for producing co-operatives and
for a number of well known
assist in development projects.
ranges of coffee machines and
associated appliances for Coffex Coffee continues
commercial and domestic use. to run with tradition and heritage,
To ensure that these machines hand in hand with the latest
are used to produce the perfect technology and a
espresso, Coffex provides training commitment to ensure
facilities where café staff can train constant quality to
to ultimately become baristas. its customers worldwide.

2 3
 HISTORY OF
HISTORY OF COFFEE

COFFEE
Where does Coffee grow?

800 A.D. Archeological findings confirm the use of roasted coffee in the Middle-East.
WHERE In the equatorial area, it’s natural habitat

1400 Documents of Arab physicians (Avicenna and Al-Rhazes) speak of the

therapeutic use of coffee.
CLIMATE Alternating dry / damp climates, not subject to cold / frost

1592 The botanist and physician Prosperus Alpinus describes the coffee plant and
confirms its popular use in Egypt.
AVERAGE TEMPERATURE Between 15°C and 25°C
1600 Introduction and development in Europe, not only as a medicine, but also
as a normal beverage.
From 200m to 2000m
ALTITUDE
ARABICA 600m - 2000m, ROBUSTA 200m - 900m
1645 The first café opens in Venice.

1652 The first café opens in London. WORLD PRODUCTION 6 million tonnes (ARABICA 75%, ROBUSTA 25%)

1672 The first café opens in Paris.

1683 The first café opens in Vienna. ARABICA BEANS ROBUSTA BEANS ARABICA AND ROBUSTA BEANS

1690 The first café opens in Hamburg.

1700 The plant is exported from the Arab countries to the whole world.

1690-1700 The Dutch export coffee plants from Yemen to their colonies in Indonesia,
Guyana, etc.

1723 The French introduce the coffee plant in Brazil.

1727 The Portuguese introduce the coffee plant in Brazil.

1730 The British introduce the coffee plant in Ceylon, Jamaica, Cuba and
Central America.

1730 The Spanish introduce the coffee plant in Columbia.

4 5
 STYLES OF COFFEE
STYLES OF COFFEE EXTRACTION

EXTRACTION Domestic
Home espresso machine
There are so many different methods of coffee preparation in the market to suit every taste Like commercial espresso machines, smaller machines for home are
and budget, that sometimes it is hard to know exactly which to choose. It should come down also available. These machines are designed to produce café quality
to a matter of personal taste, but a little help can go a long way! We have compiled a list of espresso coffee in your own home.
the most common methods to assist you. Don't forget, you can always drop into a Coffex
showroom, visit our website or speak to a Sales Representative if you have questions about Caffetiera
the method that best suits you. A traditional Italian coffee maker, designed as a pot with a screw-on top. Its
bottom is filled with water followed by a metal filter inserted into the pot.
Ground coffee is then poured into the filter and the top is screwed on. Place
Commercial the caffetiera on the stove and within 5 minutes, the steam & water rises
through the filter to the top of the pot to create coffee.
Espresso Machine
Espresso is a strong, flavourful coffee brewed by forcing hot water Plunger/ French Press
through finely ground coffee beans. In Italian, espresso means The French Press coffee maker consists of either a porcelain or glass cylinder.
“pressed out” or “express”. Espresso differs greatly from the Within the cylinder lies a metal rod that extends through its centre and a handle
common drip brewed coffee drink in its thick concentrated consistency, and robust flavour. that protrudes from its top end while at the bottom end is a filter. The filter fits
A key component in the flavour of espresso is golden foam composed of oils, proteins, and snugly around the inside of the glass container and is pressed down over brewed
sugars, called crema, which floats on the surface. coffee to minimise ground coffee particles pouring into the cup.
The most effective way to get a perfect espresso right, every time, is through a Commercial
Espresso Machine & Grinder. There are many varieties available, from a small machine Drip Coffee
with one group, to something much larger! It is also possible to obtain machines that Very popular in the US, drip coffee is made in a machine by placing the coffee
have their own water storage, and therefore do not need to be connected to the main and water in separate compartments, and letting the water pour slowly (or drip)
plumbing systems. through the paper filter and coffee grounds. The jug at the bottom of the
machine catches the coffee which is ready to be served.
Filter Coffee
A Dripulator is a coffee-brewing utensil, usually made of stainless steel. It
comprises two long cylindrical compartments with a lid and a perforated bottom
for the upper compartment. The upper compartment is half-packed with coffee
powder and filled to the brim with boiling water. The decoction collected in the
lower compartment is used to make filter coffee. This slow dripping style of coffee
is very popular in America.

Pods
Coffee Pods are one of the newest introductions to the coffee market. First
introduced to Europe, they are experiencing a surge in popularity for use at
home and the office as well as at cafes & restaurants. Coffee Pods are freshly
roasted coffee, ground and measured to exact requirement weight then encapsulated in paper,
similar to a teabag. Pods are made to a standard size 7.0g of coffee per Pod. By using coffee
Pods you guarantee perfect results and there is no mess to clean up. Coffee Pods are simple to
use. Just pop a coffee Pod into the filter holder of your machine to brew a cup of delicious
coffee. Then simply throw the used Pod into the bin! No waste, just perfect coffee everytime.

6 7
 STYLES OF COFFEE
EXTRACTION RESPECT
What is Espresso?
THE BEAN
Coffee beans are sourced from plantations all over the world. Much like grapes in wine, the
TECHNICAL DATA ESPRESSO CAFFETERIA PLUNGER DRIP
season and soil conditions can have a major impact on the taste of the bean, and as such,
COFFEE WEIGHT per cup gr. 6-8 5-7 8 - 10 6 - 10
Coffex sources its beans from a myriad of growers in many different countries.
Arabica beans are the preferred beans of Coffex for use in most commercial blends. They
WATER TEMPERATURE °C 88 - 92 110 92 - 96 92 - 96
have a mild taste and have more desirable flavours and properties than other types of beans.
Also, these beans have less caffeine than most.

WATER PRESSURE BAR Robusta beans are grown in areas with low elevation. The plants are easier to grow and
9 1,1 1,1 1
maintain and produce a higher yield than Arabica trees. Robusta beans are mostly smaller in
FINE MEDIUM FINE MEDIUM COARSE size but stronger in taste profile than Arabica Beans.
GRIND / PRESSING KG
20 5 NONE NONE

VOLUME CM
3
25 - 35 40 - 50 80 - 190 150 - 190 Storage
Due to changes made to the physical make up of the beans in the roasting process, roasted
BREWING TIME SEC. 20 - 30 60 - 80 180 - 300 360 - 480 coffee omits gasses over time. For this reason, Coffex beans are packaged in a bag with a
one-way airvalve, ensuring that gasses can get out, but no air can get in,
thus, reducing contamination and increasing the life of the coffee.
CAFFEINE CONTENT MG. 60 - 90 80 - 100 40 - 160 120 - 150
Storage of a sealed bag of coffee should be at room
temperature, never refrigerate or freeze coffee.
*These figures are indicative only.
Once a bag of coffee beans is opened,
the quality of the product will begin to
deteriorate after four days. Freshly
ground coffee is at its best half an
hour after grinding, and begins
to deteriorate in quality after two
hours when exposed to the air.
Hence, any grounds left in the
hopper overnight are not ideal
for drinking.
Coffee should be black
as hell, strong as death,
and as sweet as love.
proverb
Coffee: creative
lighter fluid.
Proverb

8 9
 GRIND
GRIND ADJUSTMENTS

ADJUSTMENTS Step by step method to ensure a consistent dose

• Make sure your grinds hopper is empty.
Knowing how to adjust the grind is one of the most important skills • Turn your grinder on and pull the dosing lever from start to
you can learn when making espresso coffee. finish until you have more coffee in your handle than you need
Simply, coarse grinds pour quickly, and fine grinds pour slowly. (Refer to Figure 7).
If your grind is too fine make it coarser, if your grind is • Turn grinder off.
too coarse, make it finer. • Tap handle on the bench until coffee is evenly dispersed and
Figure 1 - Over filled filter Figure 7
The length and the time it can take to pour your shot is also settled in the handle.
dependent on the size of your filter. (The larger the filter, the longer • You should still have excess coffee sitting above the rim of your
you can extract your coffee without overextracting it). Remember handle (if not, add more coffee from the grinder). You should
that you are aiming to pour a 30ml shot in 20-25 sec. have a mound that sits above the rim of the filter.
Unfortunately, it is not this simple, and there are many other • Level this mound by running your finger across the filter. Try to
variables you must take into account. keep this as flat as possible (Refer to Figure 8).
Figure 2 - Underfilled filter • Tamp firmly (Refer to Figure 9). Figure 8
In order to accurately assess your grind size (fine or coarse), it is
important that the amount of coffee in your handle is consistent each • If you end up having to much (Figure 1) or too little (Figure 2)
time. Too much coffee in your handle will make your coffee pour like coffee in your handle, put grounds back in the grounds hopper
your grind is finer than it is, (Refer to Figure 1). Too little coffee will and start again. Do not add to, or take out ground coffee from
make it pour like your grind is much coarser than it is (Refer to Figure 2). the handle once tamped.
• If you consistently you apply this dosing method, it will allow
A good test to check the level of the coffee in the handle is as
you to accurately assess your grind size.
follows: running around the inside rim of the filter inside your Figure 3 - Perfect dosed filter Figure 9
handle is a groove. If you can see that groove after you have The next part of the assessment will be to pour and time your
tamped your coffee, you do not have enough coffee in your espresso to accurately judge your grind size. You will need
handle. (Refer to Figure 2). You should not be able to see the a measuring cup or glass and a stop watch.
groove. The level of coffee should be 2-5 mm from the top of the The next steps are based on the handle being dosed accurately
rim (depending on filter size and make) with the coffee tamped using 14g filters. Longer extraction time can be allowed for 20g
firmly and evenly (Refer to Figure 3). filters.
Another good test is to check the firmness of the remaining Figure 4 - Indent left by screw Flow Too Slow
• Dose the handle, lock into machine, place two measures or
grounds after the coffee has been extracted. There should be an espresso cups under spouts.

➞
indent in the middle of the “biscuit” left there by the screw that

➞
keeps your shower in place inside the group head. (Refer to • Pour coffee immediately, simultaneously timing with a stop
Figure 4). If you have no indent you know immediately before you watch.
check the firmness that you do not have enough coffee in the • If you reach 30ml by the 20-25th second and the amount of
handle. (Refer to Figure 5). Even if your grind is perfect, your coffee coffee in your handle is correct you have achieved an
would pour like it has been ground too coarse. The biscuit should Figure 5 - No indent acceptable grind size. Flow Too Fast
be firm, not hard, you should be able to make a shallow indent in • If you have poured 30ml of coffee in under 20 seconds (and
the biscuit when pushed firmly. If the biscuit is hard or makes a your handle is dosed correctly) your grind is too coarse, you
tapping noise if you tap it there is too much coffee in your handle. need to adjust it finer.
(Refer to Figure 6). Once again, even if your coffee had been • If your coffee has taken longer than 25 seconds to pour 30ml
ground perfectly, the coffee would pour like it had been ground (and your handle is dosed correctly) your grind is too fine, you
too fine. The more consistent you are with your technique the need to adjust it coarser.
more consistent your result will be. Figure 6 - Too much coffee Correct Flow

10 11
 THE PERFECT
THE PERFECT ESPRESSO

ESPRESSO
At the base of every good Italian style coffee is an espresso. Creating the perfect espresso is
an easy task, providing all the elements are carefully monitored and used as they should be.
If the following fundamental basics are present, your espresso should be perfect:
• A clean machine
• A perfect dose of good quality ground coffee To drink is
• Correct water temperature (88-92°C) human, to
• Correct volume of coffee in the cup (30ml) drink coffee
• Correct extraction time (20-25 seconds) is divine!
1. Fill an espresso cup with boiling water; leave to warm for 5 seconds, empty and place
Proverb
under the spout.
2. Dose the handle with the correct amount of the perfect grind and lock into the machine.
3. Start pouring the coffee and watch the pour. The pour should take around 25 seconds, and
has three distinct stages;
1. Liquid pours in a straight line from the bottom of the spout to the bottom of the cup
Quick Reference Tables: The Perfect Espresso
2. Liquid pours in an inwards direction, the stream redirects itself to flow back, under the
spout where it is released.
UNDER EXTRACTED PERFECT OVER EXTRACTED
3. The liquid pours in a quick cascade and becomes thinner, just before the extraction
is finished. COLOUR Light beige Reddish brown, sometimes Dark brown, mahogany,
striped light spot
4. A thick layer of golden crema should gradually settle on the top after pouring.
TEXTURES Not thick, large bubbles 3 - 4 mm thickness, fine Not thick or central hole
5. The crema should be dense and shiny in appearance, with no white dots or other uniform
discolouration.
PERSISTENCE Evanescent (< 1min.) Compact / persistent Evanescent (< 1min.)
6. You should now have a perfect espresso; sit back, relax and enjoy! (2 - 3 min)

Little body - watery Full body Strong flavour

TASTE ANALYSIS Little flavour Balanced flavour & aroma Astringent or little aroma
Little aroma Very persistent flavour Persistent flavour
Flavour not persistent

CAUSES

Coffee weight GR <6 7 >7

Water temperature °C < 88 90 > 92
Water pressure BAR >9 9 <9
Grinding COARSE FINE TOO FINE
Pressure kg < 20 20 > 20
Volume cc < 25 25 > 30
Time sec < 20 25 > 35

12 13
 Hot Chocolate
For every regular sized cup or glass add 2
heaped teaspoons of chocolate to milk in
stainless steel jug and stretch as per usual.
e.g. for 2 hot chocolates fill a 600ml jug
halfway with milk add four heaped teaspoons
Caffe Latte of chocolate to the jug, steam milk, pour,
A 30ml shot of sprinkle chocolate on top and serve.
espresso with
stretched milk
poured on top to
achieve a thick layer
of dense creamy
foam on top.
Flat White Espresso
Creamy milk poured slowly Also known as a short
into a shot of espresso with black. A 30ml shot of
a small amount of velvety espresso extracted over
foam added at the end. 20-25 seconds served in
a demitasse cup.

Long Macchiatto Ristretto

A long double espresso Sweet and intense,
(60ml) topped up with a “restricted
water, then stained with espresso” is usually
Cappuccino Long Black a 15ml shot. Small
cold or warm milk
One third espresso, one topped with a small is beautiful.
A long double espresso
third milk, one third milk amount of foam. (60ml) combined with
foam. Topped with
hot water.
chocolate.

Mocha
A 30ml shot of espresso mixed with Short Macchiatto
a heaped teaspoon of chocolate.
A 30 ml shot served in a demitasse cup or
Mochaccino: finished as a cappuccino. short glass ‘stained’ with cold or warm milk
Mocha latté: Finished as a latte. topped with a small amount of foam.

14 15
 MILK
MILK STRETCHING

STRETCHING If you are unhappy with the texture of your milk scoop out any large bubbles with a spoon and
always remember to polish your milk before you pour by swirling the jug in a circular motion.

Preparation It is acceptable to use thermometers to test yourself occasionally but do not get into a habit of
leaving them in your jug when you are heating your milk. This is unprofessional and often
1. Make sure steam arm is clean. detrimental to your end result.
2. Always use hot cups, generally from the back of the machine. If a customer would like their coffee extra hot, fill their cup with hot water to heat it, and empty
3. Use a stainless steel jug that is the right size for the amount of coffees you are making the water (leaving a hot cup) before adding your espresso. This step raises the temperature of
600ml = 1-2, 1L = 3-4, 1.5L = 5-6, caffe lattes, cappuccinos, flat whites. the coffee without burning your milk.
4. Milk must be cold to start with to avoid heating milk over 70°C. Around 65°C is ideal. You are not trying to froth milk. You should be aiming to stretch it so the foam looks similar in
appearance to whipped egg whites. If you use words like velvet, thick, creamy, silky to
5. Avoid heating milk over and over again. Milk jugs should be rinsed out approximately every
describe your result you are on the right track. Froth, bubbles, aerated and fluffy are all
five times they are used.
negative descriptions.
6. Purge your steam arm of any built up condensation by opening steam valve for
approximately 3 seconds.
Good communication is as
Method stimulating as black coffee
1. Fill jug to half way or to the bottom of the spout with fresh cold milk. and just as hard to sleep after.
2. Have your steam arm on a slight angle. Proverb
3. Place the nozzle just under the surface of the milk (about 2mm) just off centre, keeping your
jug flat, not on an angle.
4. Turn steam on fully, this usually takes 180° turn. Avoid turning knob as far as it goes as this
does nothing to increase the pressure and makes it harder to turn off, increasing the
chances of over heating your milk.
5. Milk should be moving in a circular motion creating a whirlpool effect. If your milk is howling
or screaming, you have the nozzle too deep in the milk. There should be a relatively quiet
“ssst ssst” noise caused by the steam coming into contact with the surface.
6. As the milk rises, slowly move the jug down to maintain a consistent depth for the nozzle.
Knowing when and how much to move the jug is the trick with this method and will be
easily developed with practice.
7. When jug is too hot to keep your hand on it, it is close to ideal temperature. Timing when
to turn off the steam is also a skill that develops with practice but as a general rule;
• If you can’t touch the jug, it is too hot.
• If you can pick the jug up by holding the side not the handle, it is not hot enough.
• You should be able to hold your hand on the side for a 2-3 seconds before having to
take
it away because its starting to hurt.

16 17
 COFFEE
COFFEE DESCRIPTIONS

DESCRIPTIONS integrating the foam back into the liquid so it is one consistency. This Polishing should be
done immediately before you pour your milk.
Espresso / Short Black Holding back the milk texture, pour milk into the espresso, then move spoon to the back of
the jug when glass is about 2/3 full and push milk texture forward while still pouring milk into
Extract a 30ml single shot of espresso into a demitasse cup. An espresso is the standard the espresso evenly.
dose for all regular strength, regular size espresso based milk coffees.
The result should have around 1cm of foam (no less). The top of the coffee should look glossy
and a brown rim with a white centre is desirable.
Ristoretto
Extract a 15ml single shot of espresso into a demitasse cup. A ristoretto is the standard dose Cappuccino
for all weak espresso based milk coffees.
Extract a 30ml shot of espresso into a hot cup. Milk should be heated to achieve a thick shiny
texture, stretching the milk, not frothing it. Any unwanted bubbles should be removed with a
Doppio or Double Espresso spoon and the milk should always be polished by moving jug in a circular motion integrating
the foam back into the liquid so it is one consistency. This should be done immediately before
Short you pour your milk.
Extract a 30ml double shot of espresso into a demitasse cup. A short doppio is the standard It is acceptable for milk texture to be slightly bubbly and as the cappuccino has more foam
dose for all strong, regular size espresso based milk coffees. than the latte you may remove less (if any) bubbles from your milk jug. Holding back the milk
Long texture pour milk into the espresso then move spoon to the back of the jug when cup is about
1/2 full and push milk texture forward while still pouring milk into the espresso evenly.
Extract a 60ml double shot of espresso into a demitasse cup. A long doppio is the standard
dose for regular strength Long Blacks. The result should have around 1/3 foam and 2/3 liquid, foam should sit rounded, above the
rim of the cup and topped with chocolate. It is acceptable to add a foam peak for
presentation, but no more than one tablespoon.
Long Black
Regular Flat White
Extract a long double espresso into a hot cup, pour hot water from machine into a small jug Extract a 30 ml shot of espresso into a hot cup. Slowly pour hot milk into the espresso adding
then slowly pour water from the jug into espresso topping up to the top of the cup. This 5 mm of milk texture at the end. This is the preferred method but there are variations:
retains a glossy, dense, dark brown crema on top.
Extract a 30 ml shot of espresso into a hot cup, top up with hot water from machine and add
Water can be added first with the espresso extracted on top of the water, (the easiest method hot or cold milk.
when you are busy) but this sometimes makes the crema look pale, thin and weak.
Extract a 20-30ml double shot of espresso into a hot cup, slowly add stretched milk making
Strong sure there is 1cm of thick, textured milk foam that sits below the rim of the cup.
Double shot extracted until the cup is full.
Weak Long Macchiatto
Also known as an “Americano”. Extract a 30ml shot of espresso into a hot cup and top up Fill hot latte glass with 1/3 hot water then extract a long double espresso over water. The level
with hot water. should come up to the top of the arches on a regular latte glass or around 15mm from the top
of any cup or glass. Stain the coffee with 2 teaspoons of milk and 1 teaspoon of dense
stretched milk. A layering effect is desirable with a layer of cold milk generally settling at the
Caffé Latte bottom, a band of black coffee through the middle topped with a layer of crema and stretched
Extract a 30ml shot of espresso into a hot glass. Milk should be heated to achieve a thick milk. It is important this coffee does not look milky, so, if a customer asks for extra milk, hot
shiny texture, stretching the milk, not frothing it. Any unwanted bubbles should be removed milk should be served on the side in a small jug.
with a spoon and the milk should always be polished by moving jug in a circular motion,

18 19
 COFFEE
DESCRIPTIONS LATTE
ART
Short Macchiatto
Extract a 30ml shot of espresso into a short hot glass, (espresso cups can also be used).
Stain espresso with 1 teaspoon of milk and a teaspoon of dense stretched milk. Once you have become more proficient making coffees, you can start adding your own
personal touch! Some of the more common Latte Art styles are described below. All you will
A layering effect is desirable with a layer of cold milk generally settling at the bottom, a band of need is a well extracted espresso, creamy dense milk and a toothpick for creating the
black coffee through the middle topped with a layer of crema and stretched milk. It is important patterns!
this coffee does not look milky. If a customer asks for extra milk, hot milk should be served on
the side in a small jug.
Chasing Hearts
Mocha Slowly pour milk into the centre of the espresso to create a brown base. Using a teaspoon,
make 3 dots of milk foam evenly spaced on the top. Place your toothpick into the crema and
A 30ml shot of espresso mixed with a heaped teaspoon of chocolate. pull through the centre of each dot in one motion.
Mochaccino: finished as a cappuccino.
Mocha latté: finished as a latte. Four Leaf Clovers
Create a brown base by pouring milk very slowly into the espresso.
Hot Chocolate Make one large dot of milk in the circle of the crema.
For every regular sized cup or glass, add 2 heaped teaspoons of chocolate powder to milk in a Place the skewer deep into the crema and pull towards the centre
stainless steel jug and stretch as per usual. of the circle.
Eg. For 2 hot chocolates fill a 600ml jug halfway with milk add four heaped teaspoons of Stop at the centre and pull the toothpick out of the coffee gently.
chocolate to the jug, steam milk, pour, sprinkle chocolate on top and serve. Repeat from 4 even points, to make 4 “leaves”.

Vienna Flower
Extract a long double espresso into a hot cup and top with whipped cream, can be served with Make the four leaf clover as described above. Split each leaf in half again to make petals.
chocolate sprinkled on top. Place the toothpick deep into the centre of the petals and pull out through each petal to the
rim of the glass.

Affogato
One scoop of ice cream served in a cup with a 30ml shot of espresso served on the side. Spiral
Create a brown base by pouring the milk slowly through the crema.
Place a line of foam through the centre of the crema.
Place another line of foam through the crema to create a cross shape.
Use a teaspoon to place four small dots in the gaps of the cross.
Not latte, that is just
Insert the pick deep into a dot and drag through each dot before spiralling towards the centre
milk. Caffé latte, is of the glass. This should all be completed in one movement.
coffee and milk.
Proverb

20 21
 CLEANING INSTRUCTIONS
CLEANING INSTRUCTIONS & REQUIREMENTS

& REQUIREMENTS
Step 4.
Your espresso machine can never be too clean. It is absolutely essential that your machine is
The next day
backflushed twice a day with water and at least once a day with detergent (minimum).
The first 2 coffees you make in each group head must be thrown away. The purpose of these
coffees is to replace the coffee oil on the inside of your machine. This is called priming.
Steam arms should never be allowed to accumulate milk residue, they should be wiped
Cafes and restaurants that serve truly excellent coffee clean their machines every night.
immediately after every use. It is essential that you have the right equipment to clean your
machine, you need: Your handles need to be wiped out every night and soaked in hot water and coffee detergent
once a week. Immerse only the metallic part of the handle in liquid as soaking the plastic part
• A group head brush
will cause it to corrode and come loose. During cleaning is the only time handles should be out
• A blind filter of the group. Always keep handles locked in place.
• Espresso machine detergent When turning the machine off, first turn the switch to zero and make sure handles are not too
tightly locked in the group. It is important that you release the pressure by opening up your
steam knobs. After a minute, your machine should have no more steam coming out.
Step 1.
When you turn your machine on, wait for your steam arms to start hissing, this is the right time
Rinsing to close them and it tells you your machine will be hot in around five minutes.
Brush the interior of the group head.
Remove any coffee residue in filter handle and place blind filter inside so the tip is facing Respect the Bean
upwards.
It is incredibly simple to make beautiful coffee. The most important parts of coffee making are
Lock handle into group and run water, loosening and tightening the handle until the water that what you do before you press the button, pull the lever or turn the switch. If you keep your
is running out of the group becomes clear. If the handle becomes difficult to move, do not machine clean, store your coffee correctly and keep your grinds fresh and correctly ground,
force it, turn the water off then loosen the handle. it is very difficult to go wrong.
Storage of a sealed bag of coffee should be at room temperature and as close as
Step 2. possible to the grinder. Never refrigerate or freeze.
Once your coffee is ground it is at its best for half an hour. Bean
Backflushing
storage and cleaning the machine are the most neglected parts
With the blind filter inserted, lock handle into group and run water for 10 seconds (there should of running an espresso machine and the most common reason
be no water running out of the handle) then turn water off for 10 seconds. 10 seconds on and why bad coffee is served.
10 seconds off is one cycle, you need to do 4 cycles to every group every night. Do not
remove handle until cycles are completed. If you find you are not using all of the coffee in the bag within
five days, switch to smaller bags. You pay by the kilo not
by the bag size.
Step 3. Coffee grounds that are left in a grounds hopper
Detergent overnight are only good for priming your machine the next
morning. Get into a habit of turning your grinder off before
Place a teaspoon of detergent into filter handle with a blind filter inserted and backflush (Refer close and also during less busy periods.
to step 2).
If you want to clean your machine more thoroughly, increase the water time to 20 seconds.
Rinse the group head making sure there is no detergent left in the handle (Refer to step 1).
Ensure finally that you backflush with just water to rinse the interior of the machine.

22 23
 GLOSSARY
GLOSSARY OF TERMS

OF TERMS Coffee
As defined by the U.S. Department of Agriculture, “Coffee is the seed of the cultivated varieties of Coffea
Arabica, C. Iberica and C. Robusta. Green coffee, raw coffee, or unroasted coffee is coffee freed from all
Arabica but a small portion of its spermoderm, and conforms in variety and in name of production to the name it
Botanical species of mild commercial coffee plant, producing beans with mild taste. Arabica beans bears. Roasted coffee is properly cleaned green coffee which by the action of heat (roasting), has become
represent 2/3 of world coffee supply. Arabica beans have less caffeine than other varieties. brown and has developed its characteristic aroma.
Acidity
A term used to describe a coffee in which this desirable characteristic occurs. An “Acidy” flavour is sharp Crema
and pleasing to the taste as opposed to sour or fermented, or caustic or bitter as chemical terminology The golden crown on the top of a well extracted espresso. Can be used as a marker to test the quality
implies. It is never found in old coffees. The term ‘acid’, as used by those in the coffee trade does not refer of extraction. Crema should be dense and shiny with no marks although a slight mottling with a perfect
to a greater amount of actual acid but to coffee that is smooth and rich and has verve, snap, life and extraction shows you are using 100% Arabica beans. The Crema should still be settling when your
thinness, compared to a sweet, heavy, old and mellow flavour. extraction finishes.

Acrid Decaffeination
Secondary coffee taste related to sourness. A sharp, bitter, irritating taste. Caused by high level of sour Removal of caffeine from the coffee bean through various methods such as, direct process decaffeination,
acids. indirect method and Swiss Water Process (chemical free) - Coffex uses only Swiss water decaffeinated
coffees.
Astringent Demitasse Cup
Related to sharp taste. A flavour that causes a puckering, salty sensation on the tongue. Small cup used for serving espresso.

Bitterness Earthy (Dirty)

A desirable trait in coffee beans, but not to excess. More pronounced bitterness is often associated with The undesirable odour and taste of freshly turned soil that produces a dirt like aftertaste sensation. It
the darkest roasts and with Robusta beans rather than Arabica beans. is due to poor preparation conditions and botanical origins where fats in the green coffee beans absorb
organic material from the ground during the drying process.
Body
The physical properties of coffee perceived in sensation on the skin of the mouth, weight and texture. Flat
A strong full pleasant characteristic. Usually associated with heavy, aged coffee flavour. A lifeless coffee denoting a lack of gases and vapours in the fragrance, aroma, nose and aftertaste. Flat
can also be used to refer to milk texture
Bouquet
The total aromatic profile of a coffee brew. From the sensation produced by the gases and vapours on the Fresh
smell to the fragrance, aroma, nose and aftertaste of the brew. Not stale, sour or decayed. An aroma highlighting the coffee bean or brew that is highly pleasing.

Cafetal Fruity
A plantation of coffee plants. An Aromatic or fruit like flavour, a positive attribute with a strong, over ripe characteristic.

Caffeine (C8 H10 N4 O2) Full

An alkaloidal substance found in the coffee bean, coffee leaf, tea leaf, cacao bean, etc. Said to improve Description denoting presence of a complete set of gases and vapours in the fragrance, aroma, nose and
concentration, awareness and libido. The caffeine content of green coffee beans averages 1.5%. aftertaste of the coffee. Full and balanced taste.

Caramelised Insipid
Burnt like flavour, like caramelised sugar, not an undesirable taste if complemented by relevant flavours. A taste taint giving the coffee brew a lifeless character. Result of oxygen and moisture penetrating the
bean fibre prior to brewing.
Caramel
Aromatic sensation in the nose of coffee brew reminiscent of candies or syrups. Typical and most
noticeable in Arabica brews.

24 25
 GLOSSARY
OF TERMS TROUBLE
SHOOTING
Mellow
A rounded smooth taste lacking acidity. Not too acid, not too bitter but dense rich and rounded. Direct action by the customer
Before calling service personnel, to avoid unecessary expense, check the machine problem
Mocha
Former important coffee port on the Red Sea coast of Arabia. Closed over by a sand bar over 100 years
corresponds to one of the cases listed below.
ago. Only coffees grown in Arabia are entitled to the trade name Mocha. They are now shipped through
the ports of Hodeida and Aden. They are small irregular beans, olive green in colour. In the cup the finest
qualities have a unique acid character, heavy body and are smooth and delicious. Defects - Malfunctions
Mouldy
An odour or flavour suggestive of mould. Coffee can acquire a mouldy taste if kept in poor conditions. PROBLEM CAUSE SOLUTION

The coffee machine is not working No electricity supply. Check the electricity supply. Check
Overextraction and the indicator light is OFF. the position of the ON/OFF switch.
Too much water has passed through coffee.
The coffee machine is ON/OFF switch position incorrect. Turn the ON/OFF switch to correct
• Coffee has been ground so fine that water passed through too slowly. not heating up. position.

• Too much coffee in the handle has restricted the amount of water that can pass through. Leaking from the filter holder rim. Underpan gasket dirty with coffee. Clean using special cleaning brush.

Flavour is often described as “burnt” tasting. Coffee dispensing time too short. Coffee ground too course. Use a finer grind.
Coffee stale. Use fresh coffee.

Priming Coffee drips slowly out of machine. Filter holes blocked or filter holder Clean.
outlet hole dirty.
Replacing oil in the machine that has been removed as a result of cleaning. This should be done by Coffee ground too fine. Use a coarser grind.
making and throwing away a few espressos first thing in the morning.
Loss of water under the machine. Discharge well clogged up. Clean.
Discharge pan hole blocked. Clean.
Pungent
Machine heated up, but it does not Water supply or water softener Open.
A taste sensation of overall bitterness of the brew. A prickly, stinging or piercing sensation, not necessarily dispense coffee. tap closed. Wait till water is available or call
unpleasant. No water in system. a plumber.
The indicator light stays ON and the Same causes as above. Same solution as above.
Quakers automatic level control devices
Term applied to blighted and under developed coffee beans. While a number of them will negatively affect remain in operation.
the quality in the cup, a few Quakers are not considered harmful to the cup quality. They will however,
roast lighter than sound coffee and are therefore considered undesirable. Also known as stinkers!

Robusta. Coffea Laurentii.

Robusta coffee, is a species of bean discovered growing wild in the Congo by Emil Laurent in 1898.
A Brussels horticultural firm that took it up commercially designated it Robusta. The plant is much larger
than Arabica. The plant is a very hardy variety and for this reason has been cultivated extensively. Robusta
coffees have twice the caffeine content of arabicas, are more disease resistant and have a stronger flavour Behind every successful
and heavier body. Robusta beans are often used in the processing of instant coffees and popular
commercial blends.
woman... is a substantial
amount of coffee.
Underextraction Proverb
Water has passed through the coffee too quickly, generally caused by not having enough coffee in the
handle or coffee beans being ground too coarsely.

26 27