What is the recommended method for rinsing out chemicals from the espresso machine? -
Backflush group head with clean water until detergent is rinsed out
When referring to grinding coffee, what does retention refer to? - How much ground coffee
remains in grinder between doses
Workflow in direct...
SCA Barista Intermediate Course
What is the recommended method for rinsing out chemicals from the espresso machine? -
Backflush group head with clean water until detergent is rinsed out
When referring to grinding coffee, what does retention refer to? - How much ground coffee
remains in grinder between doses
Workflow in direction of Customer Flow? (6 steps) - 1. Ordering Area/Register/Till
2. Grinder
3. Knockbox
4. Espresso Machine
5. Milk jugs/rinser, milk fridge
6. Drinks recieving area
Darker Roasted Coffee (Roast Profiles) - Have higher solubility, therefore a higher extraction rate
when making espresso
Arabica Varieties - Typica & Bourbon are the parent varieties
Flavour Profile: Africa - Citric, Floral, & Fruity
Flavour Profile: South America - Nutty & Chocolatey
Flavour Profile: Asia - Spicy, Earthy
Processing Methods - Washed: High acidity, lighter body
Natural: Low Acidity, high/heavier body
, Semi washed/pulped natural: In between
Washed - Higher Acidity, lighter body
Natural - Low Acidity, high/heavy body
Semi-washed/pulp natural - In between
Lighter Roasts( - =Less Solubility
- Light Roasts produce smaller beans, but have higher density
Degassing - The release of Carbon Dioxide after roasting
Cool storage Temps = ? (Coffee Freshness) - Allow for slower degassing. Hotter temperatures
=faster degassing
Worst Packaging Material? - Paper bags - they allow coffee to oxidize faster
Espresso made from coffee roasted the same day will have large foamy crema, and taste astringent -
Accurately label 3 types of grinder - Flat, Conical, Roller
How would you expect the flow rate of a hot shot from a hot grinder to be different from a cool grinder?
- The espresso flow rate would be slower
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