eLearning Presentation

Online Learning Barista Basics

SITHFAB025 Prepare and serve espresso coffee : Activities

CBD College

Date: 30 June 2023

Coffee beans, blends and roasts
Beans
Although there are 100 species of coffee worldwide, only two species are grown
commercially. These are arabica and robusta.

Most of the world’s coffee production is arabica. The arabica bean is shaped like a peanut
and is lower in caffeine. The roasted beans have a sweet smell and are thought to have a
better and smoother flavour than robusta beans.

Robusta coffee is higher in caffeine and has a stronger taste than arabica. The robusta bean is
shaped like a ball-bearing. When roasted, it can have a bitter and acidic taste.

red, ripe cherries after picking before processing

Blends
A single origin coffee is one that is derived from one region or one country. It will have its
own distinct flavour. Most coffee used in cafés is a blend of different varieties of coffee,
coming from a range of regions or countries.

Different coffees are blended to produce different flavours. A café will generally use a blend
of coffee to get a balance of flavour. The main blend a café uses is often called the house
blend.

Roasts
Roasting is a heat process that turns coffee into the fragrant, dark brown beans we all know
and love. Roasting brings out the aroma and flavour that is locked inside the green coffee
beans.
Roasts usually fall into one of four categories

• Light
• Medium
• Medium dark
• Dark

The difference in roast times between a medium and dark roast is about two minutes.

A medium roast will result in brown, chocolate-looking beans. The taste will be smooth.

A dark roast will produce comparatively darker, slightly more brittle beans that will contain
less moisture than their medium counterparts. An oilier exterior will be seen on the beans.
The taste will be stronger than the medium roast, approaching a more ‘bittersweet’ or tangy
flavour.
A typical coffee roaster used in Australia today

In summary, the longer you roast, the darker and more powerful the flavour and less
caffeine presence.
Setting up a work station for preparing
coffee
As a barista working in a café, you will need to set up your work area in a way that enables
you to work efficiently.

All set up and ready to go

The main pieces of equipment a barista needs to have set up to make coffee are:

• 1

espresso machine

• 2

coffee grinder

• 3

tamper
• 4

knockout tube (knockbox)

• 5

milk jugs

• 6

thermometer

• 7

cleaning equipment and products e.g. cleaning brushes

• 8

service-ware e.g. cups, glasses, mugs, spoons, saucers

• 9

colour-coded cloths (separate cloths to clean the steam wand and bench)
The espresso machine and grinder
Espresso Machine
The main piece of equipment you will need to make coffee is an espresso machine.

You will get to know the workings of an espresso machine in your barista class.

In a café, it is recommended that a machine be turned on at least 20 minutes prior to the first
coffee being made.

The anatomy of an espresso machine - this one a Boxer by Rocket Espresso, like the ones
Barista Basics and the Australian Barista School are fond of using. Italian of course!

Grinder
A grinder is a piece of equipment used to grind roasted coffee beans. In a café, the grinder
sits next to the espresso machine.

To begin the day in a cafe, a grinder should be turned on and the hopper filled with beans.
The anatomy of a grinder- this one a Fiorenzato F5. Italian of course!

Steam Wand
The steam wand is a long metal tube with a nozzle attached to the end which brings out steam
from the espresso machine to heat and texture the milk. Enough steam pressure should be
released from the wand so that the milk moves in a circular motion in the jug. Steam should
be introduced gradually to the milk by carefully lowering the jug. This will result in the steam
expanding the milk to create a layer of very small bubbles which is known as foam or froth.

Before texturing milk: steam wands should be purged.

After texturing milk: steam wands should be cleaned and purged. To clean, wipe the whole
steam wand with a damp cloth including the nozzle then purge steam into the drip tray.
The Group Head
The group head is the part of the espresso machine where the water for making espresso is
dispersed. It includes a shower screen and brass plate.
The group head is what the handles lock up into on the machine

The group head should be flushed before and after use in order to clean any old coffee
particles from the shower screen and to release any over-heated water from the group head.
The hot water being flushed will also act to clean drainage pipes located under the drip tray.
Group Handle
Ground coffee is dispensed into a filter basket which sits within the group handle.
A single group handle will hold one dose of coffee and allow one shot of espresso to be
poured.
A double group handle will hold two doses of coffee and allows two shots of espresso or
ristretto to be poured.

Tamper
A tamper is a tool used to pack or compact coffee grounds into baskets to create resistance
for the water to extract the oil from the coffee. The purpose of a tamper is to pack the
grounds evenly for a quality shot. A good tamper is made from lightweight metal and
matches the size of the basket. In a commercial machine the basket size is about 58mm. The
basket sizes in domestic machines range from 50-54mm. Generally in a commercial cafe, a
58mm tamper is used.
Espresso extraction Part 1
Step 1: Grind the Beans
Using the grinder, grind a dose of coffee.

Step 2: Measure a dose of coffee

A single filter basket generally holds 7g of ground coffee

A double filter basket generally holds 14g of ground coffee

NB there are many different filter basket sizes

A correct dose of coffee can be measured in any of these three ways:

• using scales – use scales to weigh the correct dose

• using the dosing chambers in a grinder – most grinders have individual chambers
which hold a consistent amount of coffee
• sight – fill the filter basket to measure the correct dose (this is the least reliable
method)

You will learn more about this in your barista class.

Step 3: Tamp the Coffee

Ground coffee must be compacted using a coffee tamper with approximately 18kg of
pressure to prepare it for extraction

Step 4: Check the Pour

When pouring espresso, the flow texture should appear consistent and be the thickness of
cooked spaghetti.

30ml of espresso should pour in 30 seconds.

Golden rule: 30ml-in-30sec (anywhere between 25-30 seconds is acceptable)

If the espresso is running faster or slower than this, the grind will need adjusting.

• A grind size that is too fine will result in the coffee pouring out too slowly.
• A grind size that is too coarse will result in the coffee pouring out too quickly.
Espresso extraction Part 2
Crema!
The crema is the creamy layer on top of a freshly made espresso. It should be rich and golden
in colour.

Crema is made when air bubbles combine with oils from finely ground coffee. It is a fine
foam without big bubbles.

During the espresso extraction, when the coffee changes colour from dark to light the pour
should be stopped. Continuing beyond this point will bring the impurities of the coffee into
the cup.

If the espresso is under-extracted, the crema will be light in colour and thin in appearance.
The coffee will taste weak, watery and sour.

If the espresso is over-extracted, the crema will be dark and patchy in appearance. The coffee
will taste burnt and bitter.

A good pour, will result in the crema being consistent, rich and golden in colour.

Controlling the four key variables

Four variables that will impact the timing of the espresso pour

• Dose – the correct dose of coffee is important

 • Compaction – 18 kg of downwards pressure should be used to compact the
coffee
• Particle size of the grind – a finer grind is used in a commercial machine. We'll
teach you how to adjust the grind size in your class.
• Humidity – rising and lowering humidity in the air will affect the extraction
time of the coffee

the rate of flow of the espresso will be a huge predictor of taste

coffee draws in moisture easily

adjusting the grind is the true 'secret' to being a great barista
timing the pour

Timing the pour

Coffee is hygroscopic which means it is like a sponge - it will absorb the environment around
it.

Therefore, with rising and lowering humidity, coffee will absorb different amounts of
moisture and in turn extraction of coffee will be affected.

A good barista will regularly time the extraction and check the spent coffee grounds, making
adjustments to allow for the effect of rising and lowering humidity to maintain a 25-30
second extraction time for a 30ml espresso shot.

What to look for in espresso

• Timing of the pour – the espresso pours approximately 30 ml in 25-30 seconds

• Crema – rich and golden in colour
• Consistency of coffee grounds –the coffee puck should be firm but moist and in
one piece when removed from the group handle
• Taste – it’s all in the taste! It should be sweet and full bodied
Milk
Texturing Milk
You will learn how to texture milk in your Barista class.

Here are a few technical points

• Begin with clean milk jugs.

• Always use fresh cold milk (5 degrees Celsius or below), the colder the better
but not frozen.
• Enough steam pressure should be used to push the milk in a circular motion
around the jug and ensuring it does not create large milkshake bubbles.
• Use a milk thermometer - it will help you with controlling the temperature.
Milk should be stretched/aerated until approximately 35-40 degrees and heated
to no more than 65-70 degrees.

Purge the steam wand before texturing to ensure that any built-up water and condensation
within gets released into the drip tray rather than into the milk jug.

Milk jugs and thermometers should be regularly cleaned and replaced throughout the day.

the more you use these, the more consistent your coffees will be
start with cold milk
that right hand is steadying the jug so it doesn't bounce up and down!

again for emphasis!

The Coffee Menu
This section covers the main coffees and other beverages served in a cafe.
You will learn how to make these in your barista course.

A single shot is 30 ml.

It is usually the base for most coffees served in a standard 240ml/8oz cup.

A double shot is 60 ml.

It is usually the base for most coffees served in a large 480ml/16oz cup.

Cappuccino
Shot of espresso with creamy, textured milk on top, extending above the rim to create a
“dome”. Creamy froth should extend down about 10mm below the rim of the cup.

Served in: Ceramic cup

Finish: Sprinkle with chocolate powder

Approximate price: Regular $3.50, Large $4

 Cappuccino

Caffe Latte
Shot of espresso with creamy, textured milk poured on top. Finished caffe latte will be level
with the rim of the glass and the creamy froth will extend down the glass about 10mm.

Served in: Usually a glass

Finish: Latte art

Approximate price: Regular $3.50, Large $4

 Caffe Latte

Flat White
Shot of espresso with creamy, textured milk poured on top. Should have about 2-3mm of
creamy froth and sit 2-3mm below the rim of the cup, ie less froth than a caffe latte. A flat
white is an Australian invention, however New Zealanders also claim it as their own.

Served in: Ceramic cup

Approximate price: Regular $3.50, Large $4

 Flat White

Caffe Mocha
1 x scoop/tablespoon of chocolate drinking powder dissolved in a shot of espresso with
creamy, textured milk on top - a similar amount of froth to a cappuccino

Served in: Ceramic cup or glass

Finish: Sprinkle with chocolate powder

Approximate price: Regular $3.80, Large $4.20

Cappuccino

Caffe latte
Flat white

Caffe mocha
 Espresso / Short Black

Espresso / Short Black

A shot of espresso (30ml)

Served in: Small cup or glass

Approximate price: $2.50

 Doppio

Doppio
Two shots of espresso (60ml).

Served in: Special doppio glass

Price: $4
 Short Macchiato

Short Macchiato
A shot of espresso with a dash of milk and 2 teaspoons of creamy froth spooned on top.

Served in: Espresso glass or cup

Approximate price: $2.50

 Long black

Long Black
Two shots of espresso served on hot water. Pour in hot water first, with espresso shots last so
as to not disturb the crema.

Served in: Ceramic cup

Approximate price: $3.50

 Piccolo Latte

Piccolo Latte
A ristretto shot with textured milk poured to the top of a short glass. Should have about 3-
4mm of creamy froth on top.

Served in: Short macchiato glass

Approximate price: $3.50

Espresso

Long Black
Short Macchiato
Piccolo Latte

Long Macchiato

Long Macchiato
A long black with a dash of milk and 2 tablespoons of creamy froth spooned on top.

Served in: Ceramic cup

Approximate price: $3.50

 Hot Chocolate

Hot Chocolate
1 x scoop/tablespoon of chocolate drinking powder dissolved with a little hot water with
creamy, textured milk on top - similar amount of froth to a cappuccino.

Served in: Ceramic cup or glass

Finish: Sprinkle with chocolate powder and often served with marshmallows as an
accompaniment

Approximate price: Regular $3.50, Large $4

Chai Latte

Chai Latte
2 teaspoons Chai powder with creamy, textured milk on top. N.B. ¼ of the way through the
pour stop to mix powder then resume pouring. Finished chai latte will be level with the rim
of the glass and the creamy froth will extend below the rim of the glass about 10mm. Chai
latte can also be made with whole leaf tea and spices.

Served in: Glass

Finish: Sprinkle with chocolate powder or cinnamon

Approximate price: Regular $3.50, Large $4

Babycino
Babycino
Coolish froth (no hot milk).

Served in: Small ceramic or paper cup

Finish: Sprinkle with chocolate powder

Approximate price: $1

Long Macchiato
Hot Chocolate

Chai Latte w/ light sprinkling of cinnamon on top

Babycino
 Ristretto - the first 20 mls are the best!

Ristretto
Two thirds of a shot of espresso - the first 20ml – the most pure part of an espresso. A
ristretto should pour in 15-20 seconds.

Served in: small cup or glass

Approximate price: $2.50

Double Ristretto
The first 40ml through a double dose of coffee.

Served in: cup or glass

Approximate price: $3.50

 Affogato

Affogato
Two shots of espresso (60ml) served on top of ice cream.

Served in: A bowl, ceramic cup or glass

Price: $6.50
Taking orders
As part of your job as a barista, you will need to know how to take orders. To take orders,
you would usually ask the customer certain questions.

What can I get you?

Would you like sugar with that?
 Could I have a name for your order?

Strong and Weak Coffees

For a regular coffee, a 30ml shot of espresso should be used in a standard 8oz size drink.

For a strong coffee, a 40ml shot of espresso should be used in a standard 8oz size drink.

For a weak coffee, a 20ml shot of espresso should be used in a standard 8oz size drink.

Milk Types
There are many milk types for use in different types of coffee beverages. The more common
milk types include:

DAIRY

Full cream makes up nearly half of all fresh milk sales. To qualify as full cream, the milk
needs to contain at least 3.2% fat.

Light/low-fat is the second-biggest category. To qualify as light or low-fat, the milk should
contain no more than 1.5% fat.

Skim or skinny milk can be labelled “fat-free” if it contains less than 0.15% fat. Most brands
of skim contain about 0.1%.
Organic is almost always more expensive than its non-organic equivalent due to production
costs being greater. The milk is produced without the use of pesticides and with higher
standards of animal welfare.

NON DAIRY

Non dairy milk will generally heat up faster than dairy milk.

Soy milk is produced by soaking dried soybeans and grinding them in water.

Almond milk is produced by soaking almonds and grinding them in water.

Rice milk is a grain milk made from rice. It is mostly made from brown rice and commonly
unsweetened.

Others include Hazelnut, Macadamia, Goat milk and many more.

Sugar

Some examples:
 • White sugar
• Brown sugar
• Raw sugar

Examples of artificial sweeteners:

• Equal
• Nutrasweet

Examples of natural sweeteners:

• Honey
• Maple syrup

Accompaniments
Hot chocolates are sometimes accompanied by marshmallows. Some cafes accompany coffee
with a small baked treat.

Any food items should be stored in an air-tight container or glass jar to maintain freshness
and optimise shelf-life.
Syrups can be added to coffee to give a new flavour e.g. Vanilla, caramel, hazelnut

Sequencing Orders
Is there a sequence for making a number of coffees that have been ordered together?

Generally speaking, non-milk based coffees, e.g. long black, should be made last. If black
coffees are left to sit for too long, the oxygen in the air affects the crema – resulting in a loss
of flavour and aroma as it dissolves (as seen on the right in photo below).

What happens when a number of milk-based coffees have been ordered?

The froth on the textured milk is at the top of the milk jug. So, when making milk-based
coffees, pour the frothiest drink first.

For example, a cappuccino should be poured before a flat white.

Storage of Coffee and Milk
Keeping coffee fresh
Coffee is affected by:

• Oxygen
• Heat
• Humidity
• Sunlight
• Moisture

To ensure food safety and to optimise the shelf life of coffee, remember these golden rules.

Store ground coffee or beans:

• in a vacuum-sealed container
• away from heat
• away from light (in a dark place) and
• away from humidity

Beans should not be stored in the fridge or freezer. They should also not be exposed to air
overnight. The hopper on top of the grinder should be emptied every night and the beans put
into a vacuum sealed container.
Keeping milk fresh
Milk should be stored in a fridge. Milk needs to be 5°C or below before texturing. If it is not
stored at the correct temperature, milk is at risk of developing bacteria.
Hygiene in the cafe
Important definitions when thinking about hygiene

• contaminant - any biological or chemical agent, foreign matter, or other substances

that may compromise food safety or suitability
• contamination – the introduction or occurrence of a contaminant in food
• potentially hazardous food – food that has to be kept at certain temperatures to
prevent the growth of any pathogenic micro-organisms that may be present in the
food or to prevent the formation of toxins in the food

Laws and regulations

To ensure safety, stability and continuity within the hospitality industry, laws and regulations
are in place to protect customers, employers and employees.

Australia New Zealand Food Standards Code

The Food Safety Standards for Australia are contained in the Australian and New Zealand
Food Standards Code. The Food Safety Standards were developed to provide more effective
and nationally uniform food safety legislation for Australia and New Zealand.

http://www.foodstandards.gov.au/code/Pages/default.aspx(opens in a new tab)

Food safety laws (legislation)

Each state and territory has its own laws to ensure the safe handling of food.

NSW – Food Act 2003(opens in a new tab)

(opens in a new tab)

QLD – Public Health Act 2005(opens in a new tab)

VIC – Food Act 1984(opens in a new tab)

SA - Food Act 2001(opens in a new tab)

Wash your hands frequently
 Be careful not to touch the coffee with your hands

Food safety programs help businesses identify and manage hazards to food safety

Food safety programs are designed to help businesses identify and manage hazards to food
safety.

Food safety programs

• identify potential hazards that may occur in all food handling operations carried out in
the business
• identify where these hazards can be controlled
• monitor these control methods
• provide corrective actions when a hazard is found to be not under control

Follow Hygienic Procedures

Everyone working in a café must follow hygienic procedures. This is to help minimize
hygiene risks relevant to food safety.

If you witness unhygienic practices in a cafe, such practices must be reported.

Hygiene hazards must also be removed or minimised in a café.

Councils enforce food safety laws, using options ranging from advice and warnings, to
temporary closure of the premises, to prosecution. Councils can issue penalty infringement
notices (fines) for certain offences.
Hygiene as a Barista
Hygiene procedures must be followed to avoid illnesses. It is everyone’s responsibility to
follow hygienic practices.

Personal Hygiene
....is the best step in the prevention of hygiene risks.

When working in a café, it is important to pay attention to your physical cleanliness and
appearance to ensure no harmful micro-organisms or objects can be transferred from you to
your customer.

Before starting work ensure:

• your body and clothes are clean and you are free of body odour
• jewellery or watches are removed when handling food (although a plain wedding
band can be an exception)
• your fingernails are short and clean, with no visible signs of nail polish
• you wash your hands using the correct procedure
• your hair is clean and covered, if preparing food. If long, your hair should be tied
back. Keep a beard or facial hair neat and trimmed
• food-grade bandages and dressings are used, where necessary
• piercings are removed or covered
Colour-coded cloth system
Use a colour-coded cloth system to avoid cross-contamination which can spread germs and
lead to illness.

For example,

• Green cloths for cleaning benches

• Blue cloths for wiping the steam wand

If a cloth that is used to wipe a bench is then used to wipe a steam wand, it will cause cross
contamination and possibly affect the milk being used when making coffee.

Colour-cloths should be washed and also replaced regularly.

Note - A separate, different type or coloured cloth should be used for sanitising benches and
equipment.
Hand Washing
As a barista, it is vital to wash hands regularly with soap and water then dry thoroughly. You
must wash your hands when entering any food service area.

Wash hands before

• making coffees or working with food

Wash hands after

• handling raw food

• smoking, coughing, sneezing or blowing the nose
• eating or drinking
• touching the hair, scalp or any wound
• using the toilet
• handling money or point of sale register
Cafes are likely to have a policy requiring barista staff to wash their hands thoroughly before
starting their shift. This ensures that they can start work knowing that they are not going to
spread infection to customers or other staff members from something they may have picked
up prior to coming in to work.

If your cafe is involved in food preparation with raw meat, such as chicken, you should
always wash your hands before and after touching the meat. Raw chicken is often
contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium
perfringens bacteria.

If you have to touch food, or if you are eating food, you must wash your hands afterwards
just as you must if you ever have to blow your nose or if you sneeze. If you have a bacterial
infection, it is important not to spread this to your fellow workers or to the customers you are
serving.

Baristas should wash their hands thoroughly after using the bathroom.

When washing hands, the established principle in hospitality is to make the hand-washing
process take as long as it takes to sing 'Happy Birthday'. This is about 20 seconds.

Handwashing procedure
1. wet hands
2. lather up with soap
3. rub hands together, ensuring that as well as the hands, in between fingers and nails
are cleaned in the process
4. thoroughly rinse hands
5. dry on a clean single use towel. Note - touching surfaces with moist hands
encourages bugs to spread from the surface to their hands.

Good cafes will have, as well as anti-bacterial soap, an anti-bacterial alcohol gel that staff are
encouraged to use throughout their shift.
 If in doubt, wash your hands!

Follow good hand washing procedures at all times.

Look carefully at this poster then watch the video below.

Your ability to follow good hand washing procedures will be assessed in your course.
 The picture can't be
displayed.

YouTube

Handwash hygiene

VIEW ON YouTube

Reporting Personal Heath Issues

Any personal health issue likely to cause or that has caused contamination must be reported
to your manager. You must cease making coffee and handling food in a café if a personal
health issue may cause food contamination or may risk the spread of an infectious or airborne
disease.

Example Cafe Hygiene and Food Safety Policies and

Procedures
Download and read these hygiene and food safety policies and procedures - these are an
example of policies and procedures you would need to follow when working in a cafe.

Cafe Hygiene and Food Safety Policies and Procedures.pdf

208.3 KB

Cafe Hygiene and Food Safety Policies and Procedures

HANDWASHING

All employees must wash their hands on arrival

Prior to • making coffees or working with food

After

• handling raw food

• smoking, coughing, sneezing or blowing the nose

• eating or drinking

• touching the hair, scalp or any wound

• using the toilet

• handling money or point of sale register

HEALTH AND HYGIENE REQUIREMENTS

When working in our café, it is important to pay attention to your physical cleanliness and
appearance to ensure no harmful micro-organisms or objects can be transferred from you
to our customers.

Before starting work ensure:

• your body and clothes are clean and you are free of body odour

• jewellery or watches are removed when handling food (although a plain wedding band
can be an exception)

• your fingernails are short and clean, with no visible signs of nail polish

• you wash your hands using the correct procedure

• your hair is clean and covered, if preparing food. If long, your hair should be tied back.
Keep a beard or facial hair neat and trimmed

• food-grade bandages and dressings are used, where necessary

• piercings are removed or covered

Any personal health issue likely to cause or that has caused contamination must be reported
to your manager. You must cease making coffee and handling food in our café if a personal
health issue may cause food contamination or may risk the spread of an infectious or
airborne disease. Do not come to work if you are unwell. Phone your supervisor as soon as
possible if you know you can’t cover your shift.

COLOUR CODED CLOTH SYSTEM

Ensure correct use of a colour coded cloth system to avoid cross contamination and build-up
of bacteria on steam wands at machines. Blue cloth for steam wand only and green cloth for
bench only.

BACKWASHING COFFEE MACHINES

Backwash all coffee machines on a regular basis according to manufacturer instructions to

avoid build-up of oil and calcium on all external and internal parts of the coffee machine.

DISHWASHERS

Use dishwashers to ensure adequate temperature to kill germs and bacteria of all service
ware.

Regularly clean filters and use the clean and drain programs on dishwashers to ensure
cleanliness and efficiency of dishwashers according to manufacturer instructions.

FRIDGE TEMPERATURE MONITORING

Check twice daily and document readings of all fridge temperatures on supplied document.
Alert manager of any temperature issues.

Café Hygiene and Food Safety Policies and Procedures, CBD College (91399), v1 May 2023
Cleaning
Cleaning and sanitising work areas
When working in a cafe, cleaning and sanitising all work areas is mandatory. This will help
prevent the spread of food-borne illnesses (food poisoning).

Under our food standards, cafes need to keep their premises, fixtures, fittings and equipment
clean and sanitary. This means:

• beverage ingredients, food scraps, garbage, dirt, grease should not be left to
accumulate
• utensils and surfaces that come in contact with food and drink should be clean and
sanitary
You must clean before sanitising

Cleaning vs sanitising
Cleaning is removing general dirt, grease and food/beverage waste. Sanitising destroys
microorganisms.

At CBD College, we sanitise

• espresso machines and parts via backwashing and soaking items in very hot water
• bench tops using a commercial sanitiser
• cups, saucers and glasses using the dishwasher on a long, hot setting

Daily backwashing of espresso machines is recommended

• 1

Step 1. Place half teaspoon of espresso machine cleaning powder into group handle
with a blind filter inserted

• 2

Step 2. Activate manual pour button and leave on for 3-5 seconds before switching off

• 3

Step 3. Repeat 10 times, leaving 5 seconds between cycles

• 4

Step 4. Repeat for each group head to be cleaned with fresh powder in blind filter

• 5

Repeat Step 2 – 4 without espresso machine cleaning powder to flush away any
remaining oil, calcium or cleaning powder left in the system
 Blind filter

Add espresso machine cleaning powder

 Insert group and backwash

More cleaning of the espresso machine

Filter baskets and shower screens should be cleaned daily.
They should be scrubbed and then soaked in a solution of hot water/cleaning powder (2 tsp)
overnight.

Remove the filter baskets

 They will be dirty

Unscrew the shower screen

 Soak the basket, screen and brass plate in espresso machine cleaner overnight

The drip tray should be cleaned daily.

Clean and purge steam wands after each use.

Wipe down and polish the whole espresso machine.

Remove and clean the drip tray
Remove old caked-on milk
 Take pride in your espresso machine

Other cleaning every day

Use dishwashers with hot water and detergent to wash dishes, cups and glasses

Clean the grinder as required during and after service – this includes

• emptying and brushing out coffee grinds from the doser chamber
• emptying beans from the hopper
• wash and dry the hopper to remove coffee oils
• wiping and polishing the outside of the grinder

Wash and dry hopper to remove coffee oils.

Clean out the rancid oils from the hopper or they will build up
Buff the grinder
After using cleaning products.....
wash your hands!
Environmental sustainability

Used coffee grounds are a great addition to the compost pile. Coffee pucks provide good
aeration in the soil.
Keep cups are popular now and are very environmentally friendly (photo by Daniel Norris on
Unsplash)

Minimise the need for take away cups by encouraging use of re-usable keep cups

Also the use of environmentally sustainable cups and lids ensures a cafe is more
environmentally friendly

Use of ‘green’ espresso machine cleaning powder is another environmentally friendly option
Safety as a Barista
Steam Wand Safety
Some steam wands are made so that they don't feel hot to touch, but most do not have this
feature.

When in use, the steam wand is hot. It will burn the skin if it comes into direct contact with
your skin for too long.

Always move the steam wand using a cloth or by using a rubber attachment on it, not your
bare hands.

Safety Data Sheets

A Safety Data Sheet(SDS) is a document that provides information on the properties of
hazardous chemicals and how they affect health and safety in the workplace.

Safety data sheets should always be consulted for cleaning agents and chemicals used in a
café.

Safety data sheets typically include:

• composition/information on ingredients
• first aid measures
• fire fighting measures
• handling and storage information
• toxicological information
• transport information

Excerpt from a safety data sheet for an espresso machine cleaner

Closed toe shoes
To ensure your safety when working in a cafe, you will be required to wear shoes with a
closed heel and toe. Sandals or open-toed shoes are not allowed to be worn in our training
room.
Maintenance of the espresso machine and
other equipment

Water Filtration
Use of a water filtration system can reduce the development of scale in espresso machines,
protecting the equipment from breakdown.

When selecting a water filter for an espresso machine, three key areas of filter performance
should be taken into consideration:

Sediment reduction - removal of algal spores as well as small particles of dirt, sand and rust
will protect the flow path of the machine. It will also prevent the boiler from accumulating a
sediment “sludge” which acts as a catalyst for scale development.

Chemical reduction - reduction of chemicals such as chlorine which will negatively affect the
taste of espresso.

Total hardness (TH) reduction - reduction of Magnesium and Calcium salts in the water.
Without a filtration system, some of these salts can precipitate to form scale. This scale coats
boiler surfaces elements, valves, solenoids, gicleurs and water flow paths. Scale buildup can
adversely affect water temperature, pressure, steam performance, water flow rate and taste.
Whilst scale can be removed by chemically “descaling” the machine, minimising the
accumulation of scale with the use of appropriate filtration will dramatically slow the rate of
accumulation. Descaling requires the use of acid and this acid will ultimately degrade the thin
copper tubing used to link machine components. The use of a filtration system is preferable
to routine descaling.
Filter cartridges should be replaced every 12 months for health and hygiene reasons.

Maintenance of the grinder

Always resolve or report issues with the grinder. Issues might include:

• Under or over dosing coffee amounts

• Worn out blades
• Electrical outage
• Break or fault in grinder parts
Prevent espresso machine breakdowns by
• regularly cleaning
• turning off machine overnight
• using water filter in-line with water supply into the machine
• monitoring the gauges
Gauges should read:

9 bars pressure during extraction

1 bar pressure during milk frothing

Faults or maintenance issues which require a machine technician should be reported to your
supervisor

Some reasons a machine technician should be called include:

• Gauges are not showing approximately 1 bar of pressure for steam and 9 bars
of pressure for water
• There is no hot water
• Volumetric buttons are inconsistent
• Worn out rubber seal where the group handle is placed into the machine and as
a result water is leaking from around the seal