Induction Day 5
F&B Training
The fun continues!
Session Objectives
Understanding the Basics of Coffee (Theory)
Understanding the Top Selling Beverages
Demonstration of the Basics of Coffee and Top
Selling Beverages (Practical)
Understanding the Importance and Process of
Machine Cleanliness
Origin of Coffee
According to Religious
Coffee history Planted the
legends, Kaldi a Saint Smuggled 7
traces back to 1 goat herder seeds in
Baba Budan fertile berries
5th century in Chikamagaluru,
discovered pilgrimage to from Yemen
Ethiopia Karnataka
Coffee Mecca
Coffee Species
Time from Flowering to Ripe Cherry Time from Flowering to Ripe Cherry
Formation Formation
ARABICA
9 Months 10 - 11 Months
(COFFEA ARABICA)
ROBUSTA
(COFFEA CANEPHORA)
Caffeine Content of Beans Caffeine Content of Beans
1.1 – 1.5% 2 – 2.25%
Shape of Bean Shape of Bean
Large, Oval and has a Flat Dome Smaller, Rounded and has a Bubble
Dome
Typical Brew Characteristics Typical Brew Characteristics
Body: Ranges from Medium to Body: Good
Good Finish: Soft and Slightly Bitter
Acidity: Soft to Sharp and Tangy
Finish: Bright and Smooth
Coffee Producing Regions - India
TRADITIONAL COFFEE PRODUCING AREAS
KARNATAKA
Bababudangiris
Biligiris
Chikmagalur
Coorg
Manjarabad
TAMILNADU
Anamalais
Nilgiris
Pulneys
Shevaroys
KERALA
Travancore
Waynad
NON TRADITIONAL COFFEE PRODUCING
AREAS
ORISSA
TELANGANA - Aaraku Valley
BRAHMAPUTRA(NORTH EASTERN STATES)
4M’s – Coffee Brewing Elements
MISCELA MACINADOSATORE MACINA MANO
The Blend The Grinder The Machine Brew Master
Coffee Machine Parts KAFA
CUP WARMING TRAY
TOUCH PAD & DISPLAY
GROUP HEAD
HOT WATER SPOUT
ON/OFF SWITCH STEAM WAND
PORTA FILTER
PINK WIPE FOR STEAM WAND STEAM PRESSURE GAUGE
CLEANING
WATER PRESSURE GAUGE
DRIP TRAY
YELLOW WIPE FOR
PINK WIPE FOR
CLEANING COFFEE
CLEANING PORTA
MACHINE
FILTER
Coffee Machine Parts SIENNA
BREWING
STEAM PRESSURE GAUGE HOT WATER BUTTON PRESSURE GAUGE CUP WARMER
INDICATER LED
RED -ON
GREEN - USE
STEAM VALVE LEVER
STEAM VALVE LEVER
INDICATER LED
AUTOMATIC
BREWING BUTTON AUTOMATIC
BREWING BUTTON
MANUAL
BREWING BUTTON
BOILER WATER
LEVEL INDICATOR
STEAM WAND
POWER SWITCH
GROUP HEAD
HOT WATER SPOUT
PORTA FILTER SPOUT DRIP TRAY
Coffee Machine Function
Photo Name Function Ideal std Measuring tool Remarks
CUP
Pre-heating
WARMING Hot & Dry NA NA
coffee mugs
TRAY
Dispense hot
Water
water for
GROUP HEAD temp.88°C Thermometer Not Available
extracting
to 92°
Espresso
Ideal
quantity –
Collecting
PORTA FILTER 14 to 16 Weighing scale Not available
coffee powder
gm
Coffee Machine Function
Measuring
Photo Name Function Ideal std Remarks
tool
Water
Dispense hot
HOT WATER SPOUT temp. Thermometer Not available
water
>85°C
Pressure –
Pressure Available in
STEAM WAND Milk texturing 1 to 1.2
gauge coffee machine
Bar
STEAM KNOB On/off Steam NA NA NA
Water : 8
to 9 Bar Coffee
Indicates
PRESSURE GAUGE steam : 1 machine Available
pressure
to 1.2 Bar
Parts of Grinder
FIORENZATO
HOPPER COVER
HOPPER
(COFFEE BEAN CONTAINER)
BEAN HOPPER LEVER
DOSER
HANDLE
COFFEE GRINDING
ADJUSTMENT DISK
COFFEE GRINDING
ON/OFF KNOB
DOSER COVER
DOSER
PORTA FILTER HANDLE
SUPPORT
RESIDUE TRAY
Parts of Grinder
ESPRESSO ITALIANO
HOPPER COVER
HOPPER
(COFFEE BEAN CONTAINER)
BEAN HOPPER LEVER
ANCHORIM SCREW
COFFEE GRINDING
ADJUSTMENT DISK
DOSER COVER
DOSER
HANDLE
DOSER
ON/OFF SWITCH
COFFEE PRESS PORTA FILTER HANDLE
(TAMPER) SUPPORT
RESIDUE TRAY
Parts of Grinder
MAHLKOEING
On/off lever
• Pull the lever with the black handle to ON (on the right hand side
UPPER PART OF LID
of the grinder)
CASING WITH HOPPER
Spout
• Dispenses ground coffee powder
CLAMP
SCREW
Star handle & clamp
• Star handle and clamp - Turn clockwise to open the upper part of
STAR HANDLE STAR HANDLE
casing to clean - turn anti clock wise to lock
Bag holder hood
STOP LEVER FOR SPOUT
• Hold the bag to collect the coffee powder
GRIND ADJUSTMENT
Stop lever grinding adjustment & Screw
ON/OFF LEVER • To adjust the grind size of the coffee powder for different brewing
BAG HOLDER HOOD methods
Upper part of casing with hopper & lid
• The coffee beans to be ground are placed in the hopper and lid is
RESIDUE TRAY closed to avoid spillage of coffee beans while grinding
Residue tray
• To collect spilled coffee powder when dosing into bag
Grinder Functions
Measuring
Photo Name Function Ideal std Remarks
tool
Coffee bean
BEAN HOPPER NA NA NA
container
Collects ground
GRIND DOZER NA NA NA
coffee
GRIND ADJUSTING Tuning grind Brewing
Fine grind NA
WHEEL size Espresso
30 pounds
Tamping Tamping
COFFEE TAMPER (9 to 14 Not available
ground coffee scale
kg)
Coffee Bean Storage
At EoD,
Place the Keep the To be taken out
Place the transfer
To be stored in Cut open the required container in of the chiller 1
remaining pack leftover coffee
dark place & coffee pack at quantity of chiller hour before
in the chiller – from hopper
room temp one corner beans in the shelf life: 24 the first usage
shelf life 7 days into air tight
hopper hrs. in hopper
container
Dump Process:
Any beans left in the hopper at day end needs to be dumped.
The approximate quantity needs to be entered in the POS.
To help measure the quantity use : 50 ml coffee beans in the measuring jar = 16 grams
Espresso Brewing Steps
Switch on the Remove Porta Dump Coffee Wipe the Porta Dose Coffee Pack Coffee
Grinder Filter Cake Filter Powder Powder
Heating the Insert Porta Immediate
Tamping Polishing Pre Flushing
Cup Filter Brewing
Espresso Standards
VISUAL APPEARANCE TASTE PROFILE
BODY : As thick as a full fat milk
Reddish brown crema, sometimes FLAVOUR: Coffee with chocolaty, nutty
with dark brown streaks. flavor
FINISH : Bitter sweet
Espresso Volume: 30ml (+/- 5ml)
Crema is a layer of coffee oil and water that traps the aroma of an espresso
Milk Texturing
It is a process whereby air & heat are introduced through steaming
• Aeration to create thick, silky smooth micro bubble foam on top of the heated
milk
STAGES OF TEXTURING
AERATION/STRETCHING:
It is the process of incorporation of air into milk to create
micro bubbles. This increases the volume of milk to almost
double
• Whirlpool WHIRLPOOL STAGE
Beyond 400C,it is crucial to establish a spinning volume of milk to whip
air into the micro bubbles
If you break the surface with the steam when the milk is
above 40OC you will introduce large bubbles and it will be difficult to
obtain the perfect texture
Milk Texturing
Step 1 – Purge steam Step 2 –Texture Milk Step 3 – Wipe steam Step 4 – Purge steam
wand wand wand
Note –
Milk to be kept in refrigerator under 5°C - 7°C
Milk to be textured at 65°C - 70°C
Need to check temperature using thermometer
Cappuccino & Café Latte Standards
CAPPUCCINO STANDARD BASIS TASTE PROFILE
Medium Brown Color Perfectly extracted
Espresso.
Smooth, Velvety textured micro Perfect foaming of the milk. Body – Full bodied
foam. Perfect pouring of the Flavor – Chocolate and nutty
foamed milk into the Finish – Bitter sweet
The foam should be silky and espresso. This indicates
free flowing. perfectly foamed milk.
CAFÉ LATTE STANDARD BASIS TASTE PROFILE
Perfectly extracted
Medium Brown Color espresso Body – Medium bodied
Extremely smooth and very fine Perfect foaming and Flavor – Chocolate and nutty
velvety textured micro foam expansion of milk suitable Finish – Sweet milky
for latte
Cleaning Time!
Machine Cleaning Requirements
Required Material Name and usage Availability at cafe
Tri Sodium Phosphate (TSP) – Half tablet to be used for
Available
each group head while back-flushing
Blind basket – To back flush group head
Not available at all cafes
Screw driver – To open the group head screw
Yellow wipe – To clean coffee machine exterior.
Available
Pink wipe (2Nos) – To clean Steam wand and Porta-
filter
F-400 (Destainer) – To soak Porta -filter
Available
Sparklean – To wash porta filter
Group Head Cleaning
Insert blind
Remove the
basket into
group head Insert to group
porta- filter
screw using head
Place ½ TSP
screw driver
tablet
Select the
Wipe group
Cleaning
head with pink
program in
wipe
display
Porta Filter Cleaning
Soak it in F-400 dilution Wash it with Sparklean
Disassemble porta filter solution (20ml per 1 ltr
(20ml per 1 ltr water) for
parts water)
15 to 30 minutes
Steam Wand Cleaning
Remove the steam nozzle and
soak it in hot water for 15 Wipe using pink scrubber
minutes
Note – Ensure steam wand is cleaned after every use
Key Points - Dos
PRE
Switch ON the Coffee Machine (Once you enter the BOH)
Check the Water & Steam Pressure on Pressure gauge.
Check the temperature of water from spout with Digital ThermometerEnsure Coffee Machine is Clean beneath and from the
above with no stains on steam wand and the steam knob)
All 3 Scrubbers are required for coffee machine (1 pink cut from the one corner in plate only for Steam Wand, 1 pink in plate
for cleaning Porta -filter and 1 yellow for cleaning coffee machine exterior )
Choose the grind setting that will provide the desired flow resistance.
Discard two shots from each group head to remove the chemical & also to check quality of espresso.
Fill espresso checklist
Removeout the coffee beans from the chiller & thaw for 1 hour before use
Key Points - Dos
DURING
All 3 Scrubbers are required for coffee machine (1 pink cut from the one corner in plate only for Steam Wand, 1 pink in plate
for cleaning porta -filter and 1 yellow for cleaning exterior of machine )
Check on Storage of Milk (it has to be chilled 5 deg)
Ensure 2 Large pitchers available (1 for chilled milk and another for hot used milk)
Clean Tamper should be available.
All cups on the machine needs to be checked for dust.
Create a dose of consistent mass every shot.
Distribute the dose evenly to provide uniform resistance to the water
Choose the grind setting that will provide the desired flow resistance.
Tamp with enough pressure to eliminate void spaces within the coffee bed and to seal the surface of the bed.
Ensure the brewing water is of the desired temperature
Key Points - Dos
POST
Check the group head for back flushing if done in closing shift
All Porta filter should be washed by Suma det and assembled.
Hopper and Dosing chambers needs to be cleaned with no stains of oil.
Clean the grinder
Do Back-flushing with TSP tablet
De-assemble the porta filter, steam wand & parts of group head for Suma DIP process
Check for Coffee beans dump
Key Points - Don'ts
PRE
Do not use coffee beans without thawing
Do not use untidy work space
Key Points - Don'ts
DURING
Do not use machine, if pressure is not as per standard
If you see group head not cleaned, do not use
If areas around machine not cleaned, don't use including steam wand
Don't use check cloth for cleaning porta filter or steam wand
Porta filter should not be cleaned with any other ingredients(like ketchup, mustard or scotchbrite)
Don’t use dumping bin, if not cleaned.
Don’t use porta filter without spouts
Don't use room temperature milk
If grind adjustment pin is not available, don't adjust grinder using any alternative tool.
Don't touch Steam wand, if Safety rubber is not available.
Key Points - Don'ts
POST
Do not leave the coffee machine & equipment without cleaning
Do not leave coffee beans in the hopper
