PROFESSIONAL TECHNIQUES IN COFFEE & TEA

Transcription

1 PROFESSIONAL TECHNIQUES IN COFFEE & TEA THE METROPOLIS METHOD

2 TRAINING MANUAL INTRODUCTION & TABLE OF CONTENTS Introduction Barista Barista is a very powerful position in the coffee chain. Barista is the spokesperson for the hundreds or thousands of people who were involved with each coffee, prior to its arrival in the café or restaurant. Barista speaks for the farmers, the processors, the roasters, the business owners, and indeed for coffee itself. Barista is a technician, yes, but more importantly, Barista has expertise in understanding all areas of coffee from cultivation to roasting to preparation to describing flavor. This Manual This Manual is divided into sections, and is intended to be read in order. You must first master the standards before you can proficiently build drinks. This document is the beginning of a journey into coffee, tea and coffee and tea preparation.if you study this manual and practice the techniques, over time you can become quite proficient in drink making; however, there is no substitute for curiosity. Remain open to the idea that coffee preparation is a craft, and like all crafts, you can only get better and better over time. Barista brings the best attributes of coffee forward with careful technique, and discusses coffee in a way that is understandable and inspiring to the customer. Barista aligns the right coffee with the human in front of her, and the customer therefor has a higher likelihood of buying into the belief that great coffee matters. Great coffee does in fact matter. For a deeper understanding of extraction and of advanced techniques, we recommend a series of books by Scott Rao, in particular The Professional Barista Handbook. His books can be found at Training if always free at Metropolis, so please take us up on it. Keep learning. Keep practicing. Remain, at all times curious.

3 Table of Contents Chaper I: What is Coffee?. What is coffee, where does it come from, and how is it cultivated, processed, and roasted? Chaper II: Preparation Standards Drip Coffee Standards 5. Auto-drip Brewer 7.French Press 9. v Chemex 2 Espresso Standards 26. Espresso 3. Adjusting the Grind 33. Flavor 34. Milk Management 36. Latte Milk Steaming 40. Cappuccino Milk Steaming 44. Latte Art 3 Iced Coffee Standards 47. Making Iced Coffee on an Auto-drip Brewer 49. Making Iced Coffee on a Toddy Iced Coffee brewer Chaper III: Methods of Preparation Hot Espresso-Based Drinks 53. Single (Solo) Espresso 54. Double (Doppio) Espresso 55. Americano 56. Redeye 57. Café au Lait 58. Espresso Macchiatto 59. Espresso Cortado 60. Latte 6. Cappuccino 62. Flavored Latte/Mocha 2 Other Hot Drinks 65. Chai Latte 66. Hot Cocoa/Flavored Steamer 67. Kids Hot Cocoa 69. Matcha Green Tea Latte 3 Iced Drinks 7. Iced Latte 73. Iced Flavored Latte/Mocha 75. Iced Americano 76. Iced Chai Latte 77. Frappe 78. Flavored Frappe 79. Italian Soda Chaper IV: Cleaning & Maintenance Auto-Drip Brewer, Dispenser, & Grinder 8. Cleaning Your Fetco Auto-drip Brewer 83. Cleaning Your Thermal Dispensers 86. Cleaning Your Bulk Grinder 2 Espresso Machine & Grinder 89. Cleaning Your Espresso Machine 92. Cleaning Your Espresso Grinder Chaper V: What is Tea? 96. What is tea, where does it come from, and how is it cultivated and processed? 99. Hot Tea 0. Iced Tea on an Iced Tea Brewer 02. Iced Tea on an Auto-Drip Brewer

4 CHAPTER I: WHAT IS COFFEE? What is coffee, where does it come from, and how is it cultivated, processed, and roasted? PROFESSIONAL TECHNIQUES IN COFFEE - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 204, ALL RIGHTS RESERVED

5 WHAT IS COFFEE? Coffee Cultivation, Evaluative Selection, and Roasting Coffee Cultivation Coffee is the seed of the fruit that grows on coffee trees (coffea). Coffee trees grow near the equatorial belt, and are divided into two main categories Arabica, and Robusta. The vast majority of specialty coffee is Arabica. Metropolis purchases only Arabica coffee. In the Arabica category, there are many many varieties. Some of the most well-known and widely cultivated are Bourbon, Catuai, Caturra, and Typica. Coffee comes into harvest at different times in different parts of the world. Generally speaking, Central American and East African coffees are winter/spring harvest, South American coffees are late summer harvest, and Indonesian coffees are winter harvest. Once harvested, the coffee needs to be processed, dried, and evaluated before it is ready for export. It typically takes between 2 and 3 months from picking to arrive at our roasterie in Chicago. 2

6 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING The fruit of a coffee tree is called a cherry. Coffee cherries ripen once per year per tree and are then harvested, in most cases, by hand. Coffee cherries change color, and when ripe, will take on a bright red, purple, orange, or yellow color, depending on the coffee varietal. Pickers must be skilled in selective picking in order to harvest coffee when it s ripe, as it ripens at different times on the tree. Thus, a picker will typically spend -3 months harvesting so that they can get all the coffee as it ripens. The cherry has a skin on the outside. Inside the skin is a sticky, grape-like substance called pulp. Inside the pulp are two seeds (except in peaberries where there is only one). The seeds are each wrapped in a thin skin called silver skin, and the silver skin is wrapped in a hull called the parchment. 3

7 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING In order to prep the coffee for export, the skin, pulp, parchment, and silver skin must be completely removed from the seed. The removal of these elements is called processing. Processing takes three main forms natural, pulp-natural, and washed. Each lends itself to different cup flavor characteristics, just as different forms of wine processing lead to differences in a wine s flavor. 4

8 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING Natural Processing In natural processing, cherries are dried in whole. They can be dried on drying patios or on raised, screened beds (see photo). While drying, under ideal circumstances, the cherries are sorted manually for ripeness and defect. Once dry, the cherries are dry milled down to the seed itself. The form of processing tends to produce coffees that are very fruit-forward, with a great deal of cup complexity. 5

9 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING Pulp-Natural Processing In pulp-natural processing, the skin and a minimal amount of the pulp is removed from the cherry using a grinding disc. Once the skin is removed, the seeds are allowed to dry surrounded by the pulp, silver skin, and parchment (see photo). Once dry, the pulp-covered seeds are run through a dry mill to remove the silver skin and parchment. This form of processing tends to produce coffees that are somewhat clean, but layered and juicy. 6

10 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING Washed Coffee In washed coffee the skin and the majority of the pulp are removed from the seed using a grinding disc. Once cleaned of the skin and pulp, the seeds soak in a water bath for 2-3 days, allowing the pulp to break down through a process of fermentation. In the water bath, the seeds are continually agitated to remove any remaining bits of pulp. The washing process is unique in that, during the bath, defective seeds that are less dense rise to the top of the bath and are removed, as do pieces of pulp and foreign matter like twigs and leaves. It is a natural way to sort for defect. Once washed, the coffee is dried in the silver skin and parchment. Washed coffee can be dried on patios, raised screened beds, or in mechanical driers. The coffee must be turned over and over to promote equal drying. Once dry, the parchment and silver skin are removed in a mill. This form of processing tends to produce coffee that is clean, acidic, and virtually free of defect. 7

11 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING After Processing, Before Export After processing and drying, coffee is often hand-sorted once more for defect before packing in plastic lined burlap sacks. Once packed, the coffee is ready for qualitative analysis. 8

12 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING Evaluation Metropolis is notoriously hard on coffee during evaluation. We receive samples from farms and coffee brokers, then sample roast the coffee in our lab. Sample roasting is a specific form of roasting where we roast all coffees identically very light as such, the base characteristics of the coffee, both good and bad, are easily identifiable. Once a coffee is sample roasted, we cup (taste) it using the Specialty Coffee Association of America cupping protocol. Cupping is blind so that we are not influenced by name or label. We then score the coffee in aroma ( both dry and wet), flavor, acidity, body, aftertaste, uniformity (from cup to cup), balance, cleanliness of the flavor, and sweetness. A perfect score is 00. A minimum score for a Metropolis blend component is 84. We reject as unfit more than 95% of the samples we receive. Our evaluative criterion is first and foremost based on quality, however a delicious coffee is not enough. It must also be sustainable ( both economic and ecological), interesting, seasonally vibrant, and able to hold its own place on our menu. Finally, we highly weigh relationship in each coffee we give preferential treatment to famers that we have a relationship with, and tend to buy these coffees season after season. 9

13 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING After Evaluation If a coffee makes it through our stringent evaluative process, we purchase as much as we think that we ll need so that we can use it all while it is still fresh (3-8 mos after harvest). Sometimes that means 2 bags (as in the case of some of the microlots that we purchase) and sometimes that means multiple shipping containers (as in some of the elements of our signature blends like Redline Espresso). The coffee lands at various shipping ports around the US, then is stored in climatecontrolled warehouses. We then bring the coffee to our roasterie as needed. Roasting & Quality Control The basic philosophy that underlies the Metropolis roasting process is that we roast to the coffee rather than roast to the roast. Each coffee has a slightly different manner in which it wants to be roasted. That said, in general, the coffees that we buy tend to want to be roasted light to medium, as the coffees are vibrant and fresh. However, if we go too light, we risk under-developing the coffee, leaving a sour flavor. If we go too dark, we cover up the coffee with carbon and smoke, overpowering the essence of the coffee. Too fast, and the coffee can be roasted on the outside but not the inside. Too slow, and the coffee gets baked, imparting a bitter flavor like paper. Different coffees have differing density, moisture content, bean size, etc. Also, the roasterie itself has varying levels of temperature, humidity, and air flow. A skilled roaster must be able to take all of the factors that influence the roast, then execute a repeatable, brilliantly delicious coffee. A Metropolis roaster must apprentice for well over a year before being considered a keeper of the flame. During the roast, many chemical reactions occur and the roaster takes everything into account in order to reach the same end result batch after batch, each batch taking 2-5 minutes. After roasting, the coffee is bagged immediately to preserve freshness. Bagged coffee is either shipped the same day that it is roasted (for out of town accounts), or delivered the day after the roast to local accounts. Fresh coffee is better than stale coffee, so we only roast for the orders that we have received. Here are the stages of coffee development during a regular, production roast. We end our roasts at some point during 2nd crack on a full batch of coffee (80%-90% drum capacity). 0

14 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING 6 Stages of Coffee Roasting (From green to Vienna) Green coffee: unroasted coffee (room temperature). Yellow/orange stage: coffee is absorbing heat, losing moisture, and beginning to develop color. Cinnamon stage: st crack is drawing near and many flavor-developing reactions are on the horizon. Some bean expansion is visible and the coffee begins to shed its silver skin or chaff. st Crack: what is known as the Maillard Reaction starts to take place In this process, hundreds of different chemical compounds are created. This process also occurs in the cooking of many other foods, such as beef and bread. Sugars are browning, and the bean is also beginning to expand violently, creating a very audible, cracking or popping sound, referred to as st crack. 2nd Crack: C02 outgassing begins. An oily sheen begins to appear on the bean. Sugars are caramelizing, and this is when a roasty flavor would begin to appear in the cup. The audible sizzling sound that occurs during this stage is referred to as 2nd crack. The physical fracturing of the cellulose matrix of the coffee produces this cracking sound. Vienna: The roast level eclipses the flavor character unique to the coffee s origin. Sugars are heavily caramelized resulting in a carbon-like flavor commonly associated with dark roast coffees. Dark roast coffees tend to taste more like each other as the differences due to distinct origins are obscured in the roasting process. Beyond this level is French where no origin flavor is present. Beyond French is fire.

15 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING 2

16 CHAPTER I: WHAT IS COFFEE? > COFFEE CULTIVATION, EVALUATIVE SELECTION, AND ROASTING After Roasting After we finish roasting a batch of coffee, we perform two critical stages of quality control. 2 We run a 00g sample through a laser color analyzer to make sure that we have roasted the coffee thoroughly to the pre-determined level. If the coffee is not within the small range that we deem appropriate, we donate it to charity. The day after each roast, we cup the results to make sure that we are roasting to the potential of the coffee. It is during these cuppings that we make minute changes to the way that we roast. Over time, the raw coffee may change slightly. For example, it may lose a little bit of moisture. We decide, while cupping, to approach roasting a little bit differently to accommodate the changes in the coffee. QC is an extremely important part of our process. Hubris does not exist in our roasterie. We constantly strive to improve our process to grow and to learn. Thankfully we are part of a long chain of growers, processors, importers, retailers, and bariste who want to do right by the coffee. It is a privilege to work among such consummate professionals! 3

17 CHAPTER II: PREPARATION STANDARDS Drip Coffee Standards 2 Espresso Standards 3 Iced Coffee Standards 4

18 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > AUTO-DRIP BREWER AUTO-DRIP BREWER Freshness, Storage, & Ordering Standard For Drip Coffee Freshness Standard Whole Bean drip coffee should be used within 9 days of the roast. The roast date is indicated on the bag. Coffee brewed into thermal carafes must be used or discarded within 60 minutes. Storage Standard Store your coffee at room temperature in the bag that it came in. Once you open a bag, roll it down tightly and pinch it shut with the tin tie. DO NOT STORE YOUR BAGS OF COFFEE ON TOP OF THE BREWER, OR IN THE FRIDGE OR FREEZER. Employ a FIFO (first in first out) rule for your coffee. If you have coffee over 3 weeks old, it needs to be donated to charity - it can no longer pass the Metropolis Coffee freshness test. 5

19 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > AUTO-DRIP BREWER To brew auto-drip coffee, the first thing that you need to do is to weigh your coffee. If you don t have a scale, you can purchase one from us at around $30. Use this Coffee Dosing Cheat Sheet to determine how much coffee to use:.65g/fluid ounce 55g/liter 0g/ per 2 liter 65g/ 3 liter 205g/gallon 308g/gallon 2 Once you weigh out your batch, grind it on the auto-drip setting on your grinder. Since ground coffee stales much faster than whole bean coffee, grind only as many batches as you will need in the next 4 hours. 3 Put the ground coffee into a filter, then put the filter into your filter basket. Shake the basket slightly to level the grounds, then insert the brew basket into the brewer. 4 Prepare your dispenser by cleaning and preheating it with hot water. Make sure it is emptied completely before brewing. 5 Center the dispenser under the brew basket, then start your brew cycle. Do not dispense coffee during the brew cycle the coffee brews in stages, and the entire batch needs to be completely brewed in order for the coffee to taste great. 6 Freshly brewed coffee must be consumed or discarded within hr of the brew, ideally within 45m. Any longer and it will taste old, even if it is still hot. Label your dispenser with the brew time to make sure that you are within the hr window of service. 6

20 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > FRENCH PRESS FRENCH PRESS Dosing: For a 4 cup (2oz) french press, use 9g coffee. For a 2 cup french press (approx. 32oz), use 56g coffee. Preheat the carafe with hot water. 2 Grind the coffee on a course, french press setting, then pour the grounds into the preheated carafe. 7

21 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > FRENCH PRESS 3 Using water that is around 200 F, pour over the grounds until the carafe is /3 full, then gently stir the grounds. Total steep time is 4m. Start your timer seconds after first contact between grounds and water, fill the carafe to the top, set the plunger at the top of the grounds, then wait. 5 At 4m, slowly and gently depress the plunger. Your coffee is now ready to be served. Serve immediately, as the coffee will turn bad very quickly if left in the carafe. 8

22 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > v60 v60 This is standardized for a 300ml cup (0oz). Dosing: Use 26g coffee and 365g of water at 200 degrees. 2 Preheat (with hot water) the vessel or cup that you will brew into. Fold the bottom seam of the filter over, put the filter into the v60 cone, then pre-wet the filter. 3 Grind your coffee on an auto-drip (flat bottom) setting. 9

23 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > v60 4 Put your coffee into the filter, put the v60 cone onto your vessel, then put the cone and vessel onto a gram scale. Tare your scale to zero. 5 Pour grams of water directly over the grounds. Start your timer. Allow the grounds to bloom for 45 seconds. 6 After the bloom, pour in a circular fashion over the center of the grounds. Pour in a slow but steady stream until you are around " below the top edge of the cone. 20

24 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > v60 7 As the brew level decreases, continue to pour, keeping the level at " below the top edge of the cone. Continue until the scale reads 365g. 8 Total time should be between 3:00 and 3:30. If you are longer or shorter, adjust your grind to get to the 3m mark (finer will lead to a longer extraction, and courser will speed things up). 2

25 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > CHEMEX CHEMEX This method of production is based on brewing a 22oz batch of coffee. Dosing. Use a :6 ratio (weight). For oz of brew, use 2g coffee and 335g water. For 22oz, use 42g coffee and 670g water. For a 670g brew, total time from start to finish should be between 4:30 and 5:00. Due to drain down times, brew times will be longer for a bigger batch and shorter for a smaller batch. 2 3 Place the filter into the carafe so that the side of the filter with 3 layers is facing the spout. Prewet the filter by pouring hot water over it. The water will drain into the carafe, preheating the carafe. Pour the preheating water out of the carafe. 22

26 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > CHEMEX 4 Grind your coffee ever-so-slightly courser than an auto-drip (flat bottom) setting. 5 Put your coffee into the filter, and then put the chemex onto a gram scale. Tare your scale to zero. 6 Multiply your coffee dose by 2, then pour that number of grams of water over the grounds. Eg. 42g coffee = 84g water. Start your time. Allow the grounds to bloom for 45 seconds. 23

27 CHAPTER II: PREPARATION STANDARDS > DRIP COFFEE STANDARDS > CHEMEX 7 After the bloom, pour in a circular fashion over the center of the grounds. Pour in a slow but steady stream until you are around " below the top edge of the chemex. Do not pour near the edges of the coffee. 8 As the brew level decreases, continue to pour, keeping the level at " below the top edge of the cone. Continue until the scale reads 670g, or the total amount that you are brewing. 24

28 CHAPTER II: PREPARATION STANDARDS Drip Coffee Standards 2 Espresso Standards 3 Iced Coffee Standards 25

29 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > ESPRESSO ESPRESSO We divide the espresso training into 2 parts standards and methods of production. The standards are the building blocks that the methods of production are built with. We will constantly reference the standards in the MOPs, so please familiarize yourself with the standards. Redline Espresso Standard Use Redline that is 4-0 days from the roast date indicated on the bag. In a double basket, dose 7g-9g of espresso. In a triple basket, dose 2g-23g. A double shot of Redline is best at.5oz-2oz at seconds. Set your espresso machine s brew temperature as close as possible to 20 degrees. Keep your espresso hopper filled to the top and the tamper on the hopper lid. Keep your dosing chamber completely empty between shots. 26

30 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > ESPRESSO Empty the portafilter in the knockbox, then quickly wipe the basket clean and dry with a dry bar rag. 2 Grind and fill your portafilter to /8" above the top of the basket. In a double basket, this should be equivalent to 7g-9g. In a triple basket, this should be equivalent to 2g-23g. Make sure that you are using the same amount of coffee +/-.5g every time. Consistency is important. 3 Shake the portafilter slightly to level the grounds in the basket. This will distribute the grounds equally throughout the basket. 4 Grip the tamper the way that you would hold a doorknob where the handle of the tamper is in the palm of your hand, and the tips of your thumb and index finger should rest on the top edge of the tamping surface. 27

31 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > ESPRESSO 5 Place the tamper into the basket exactly parallel to the surface of the basket. Press down on (tamp) the coffee with 30#-40# of pressure. Calibrate yourself by tamping on a floor scale to get a sense for what 30#- 40# feels like. Use the same pressure consistently. 6 After tamping, wipe the rim of the basket and the wings of the portafilter to remove any excess coffee. 7 Before reinserting the portafilter, run approximately 2oz of water from the group head of the espresso machine This will purge any grounds or oils stuck to the screen. 8 Gently insert and tighten the portafilter into the group. Put a cup under the portafilter, then begin your shot and your timer immediately. Do not hesitate, as the coffee is baking against the screen once the portafilter is in place. 28

32 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > ESPRESSO 9 Watch your shot carefully. YOU ARE LOOKING FOR.5OZ-2OZ OF BREWED ESPRESSO IN SECONDS. A The shot should take a few seconds to get started. 0-0 seconds B Then will produce a thick, glossy, dark-brown stream seconds C The color of the stream will lighten over the period of the extraction. Once the stream is a blonde color. The coffee has given everything that it has to give, and the shot is done seconds 29

33 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > ESPRESSO After you ve brewed the espresso, dump out the spent espresso grounds puck into the knock box immediately. Do not keep spent grounds in your portafilter In the end, you should have a shot that looks like these images. 90% reddish brown crema..5oz-2oz total shot volume, extracted over seconds. It looks great, but how does it taste? Redline has flavors of chocolate, wine, spice, and honey. In milk, Redline becomes even sweeter with notes of caramel and chocolate. 30

34 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > ADJUSTING THE GRIND ADJUSTING THE GRIND Redline is best pulled at.5oz-2oz over seconds. If you carefully follow the steps of the espresso standard but your espresso does not pull the correct volume within the time frame, you need to make a grind particle size adjustment. To adjust faster: If your espresso takes longer than 26 seconds to get.5oz-2oz, then you need to adjust your grind to be more coarse. Locate the grind adjustment wheel - it will typically be located just under your hopper. Make a small adjustment toward coarse or on some grinders faster. One notch is equivalent to -2 seconds. A coarser grind makes espresso flow more quickly. To adjust slower: If your espresso takes less than 22 seconds to get.5oz-2oz, then you need to adjust your grind finer. Locate the grind adjustment wheel - it will typically be located just under your hopper. Make a small adjustment toward fine or on some grinders slower. One notch is equivalent to -2 seconds. A finer grind makes espresso flow more slowly. 3

35 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > ADJUSTING THE GRIND 2 Purge the chute. Once you make the adjustment, there will be a few grams of coffee stuck in the chute between the grinding burrs and the dosing chamber. This coffee is trapped at the old grind setting. You will need to purge it by running the grinder for a couple of seconds, then discarding the coffee from the dosing chamber. 3 Test the new grind. Pull a shot at the new grind level. Make sure that it is pulling.5oz-2oz in seconds. If not, adjust until you are within that range. 32

36 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > FLAVOR FLAVOR Flavor Standards for Hot & Iced Espresso Drinks (eg vanilla latte) 8oz 2 shots espresso /.75 pump syrup 2oz 2 shots espresso /.25 pumps syrup 6oz 3 shots espresso /.75 pumps syrup 20oz 4 shots espresso / 2.25 pumps syrup Plain Frappe Standard 2oz 4oz toddy, 2oz ice,.5 scoop (60g ) MoCafe Vanilla powder 6oz 5oz toddy, 6oz ice, 2 scoops (80g ) MoCafe Vanilla powder 20oz 7oz toddy, 20oz ice, 2.5 scoops (00g ) MoCafe Vanilla powder Hot Cocoa 8oz.75 pump choc sauce,.75 pump vanilla syrup 2oz pump choc sauce, pump vanilla syrup 6oz.25 pump choc sauce,.25 pumps vanilla 20oz.50 pumps cocoa,.50 pumps vanilla syrup Flavored Steamer 8oz.75 pumps syrup 2oz.25 pumps syrup 6oz.75 pumps syrup 20oz 2.25 pumps syrup Italian Soda 2oz 3 pumps syrup 6oz 4 pumps syrup 20oz 5 pumps syrup Cocoa/Caramel Standards for Hot & Iced Espresso Drinks (eg mocha or caramel latte) 8oz 2 shots espresso /.5 pump sauce 2oz 2 shots espresso /.75 pump sauce 6oz 3 shots espresso / pump sauce 20oz 4 shots espresso /.25 pumps sauce Mocha Frappe 2oz 4oz toddy, 2oz ice,.75 pump choc sauce,.5 (60g) scoop MoCafe Vanilla powder 6oz 5oz toddy, 6oz ice, pump chocolate sauce, 2 (80g) scoops MoCafe Vanilla powder 20oz 7oz toddy, 20oz ice,.25 pump choc sauce, 2.5 (00g) scoops MoCafe Vanilla powder Mexican Cocoa 8oz.25 scoop Mexican Cocoa powder 2oz.5 scoop Mexican Cocoa powder 6oz.75 scoop Mexican Cocoa powder 20oz scoop Mexican Cocoa powder Green Tea Latte (using Rishi Matcha Powder) 8oz.25 scoop 2oz.5 scoop 6oz.75 scoop 20oz scoop 33

37 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > MILK MANAGEMENT MILK MANAGEMENT It is important to use the right amount of milk. First, standardize your pitchers. We use Rattleware 2, 20, and 32oz pitchers. 4oz-8oz drink. Use the 2oz pitcher, filled to /2" below the bottom of the spout. 2 2oz drink. Use the 20oz pitcher, filled to /2" below the bottom of the spout. 34

38 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > MILK MANAGEMENT 3 6oz drink. Use the 20oz pitcher, filled to the bottom of the spout. 4 20oz drink. Use the 32oz pitcher, filled to /2" below the bottom of the spout. 35

39 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > LATTE MILK STEAMING LATTE MILK STEAMING Latte milk steaming standard: This is the standard for steaming milk for latte and latte-style drinks (like mocha, hot cocoa, chai latte, etc). GOAL: You are looking for a pitcher of milk, steamed to degrees, with /2" of glassy, reflective foam (microfoam). Here is a before and after : 36

40 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > LATTE MILK STEAMING Always keep a damp, clean rag on top of the espresso machine, adjacent to the steam wand. Do not use this rag for anything except wiping down the steam wand, as coffee grounds and other particulate will get transferred to your steam wand, then into your milk pitcher. Always begin and end every pitcher of steamed milk by purging the wand and wiping it down with a damp rag. We call this prepping the steam wand. UNLESS YOU CAN STEAM A PITCHER OF MILK BY TOUCH TO DEGREES, 5 TIMES IN A ROW, USE A THERMOMETER. USING A THERMOMETER DOES NOT MAKE YOU A BAD BARISTA, ONLY A CAREFUL BARISTA. Steps To Producing Latte Milk Pour your milk as per the milk management standard. Insert a thermometer next to the handle of the pitcher. Hereafter this will be referred to as prepping the pitcher. 37

41 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > LATTE MILK STEAMING 2 Prep your steam wand. 3 Hold the pitcher so that the tip of the steam wand is submerged in the milk, slightly off center, and below the surface of the milk. Turn on the steam full force. 4 5 Once the steam is on, lower the pitcher ever so slightly until the tip of the steam wand is /4 or so below the surface of the milk, and the steam pressure creates a whirlpool in the milk. This will make a hissing sound, like letting the air out of a bicycle tire. This act is called stretching the milk. Continue to add foam in this whirlpool fashion until you have added /2" to the volume of milk in the pitcher. You must add /2" BEFORE YOU REACH 00 DEGREES! Do not add more than /2". 6 Once you ve raised the volume by /2", raise the pitcher slightly so that you are no longer adding foam (the hissing sound should stop). 38

42 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > LATTE MILK STEAMING 7 Continue to heat the milk until you reach 20 degrees, as indicated on the thermometer. At 20, shut off the steam quickly and completely. The milk will rise in temperature to 40 degrees all on its own. 8 9 Purge the steam wand again. Spin the milk in the pitcher the way that you would spin a glass of wine. This action will prevent the foam from separating from the milk. 39

43 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > CAPPUCCINO MILK STEAMING CAPPUCCINO MILK STEAMING Cappuccino milk steaming standard: This is the standard for steaming milk for cappuccino and iced drinks GOAL: You are looking for a pitcher of milk, steamed to degrees with glassy, almost reflective foam (microfoam). Here is a before and after. Notice that the milk/foam volume has doubled from the before to the after picture. 40

44 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > CAPPUCCINO MILK STEAMING Always keep a damp, clean rag on top of the espresso machine, adjacent to the steam wand. Do not use this rag for anything except cleaning the steam wand, as coffee grounds and other things can be transferred to your pitcher of milk. Always begin and end every pitcher of steamed milk by purging the wand and wiping it down with a damp rag. We call this prepping the steam wand. UNLESS YOU CAN STEAM A PITCHER OF MILK BY TOUCH TO DEGREES, 5 TIMES IN A ROW, USE A THERMOMETER. USING A THERMOMETER DOES NOT MAKE YOU A BAD BARISTA, ONLY A CAREFUL BARISTA. Steps To Producing Cappuccino Milk Prep the pitcher as per the milk management standard. 4

45 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > CAPPUCCINO MILK STEAMING 2 Prep your steam wand. 3 Hold the pitcher so that the tip of the steam wand is submerged in the milk, slightly off center, and below the surface of the milk. Turn on the steam full force. 4 5 Once the steam is on, lower the pitcher ever so slightly until the tip of the steam wand is /4 or so below the surface of the milk, and the steam pressure creates a whirlpool in the milk. This will make a hissing sound, like letting the air out of a bicycle tire. This act is called stretching the milk. Continue to add foam in this whirlpool fashion until you have doubled the volume. YOU MUST DO SO BEFORE YOU REACH 00 DEGREES! 6 Once you reach 00 degrees, raise the pitcher slightly so that you are no longer adding foam (the hissing sound should stop). 42

46 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > CAPPUCCINO MILK STEAMING 7 Continue to heat the milk until you reach 20 degrees, as indicated on the thermometer. At 20, shut off the steam quickly and completely. The milk will rise in temperature to 40 degrees all on its own. 8 9 Purge the steam wand again. Spin the milk in the pitcher the way that you would spin a glass of wine. This action will keep the foam from separating from the milk. 43

47 CHAPTER II: PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > LATTE ART STANDARD LATTE ART Unfortunately, pouring latte art is practically impossible to describe in a step-by-step guide. Your best bet is to watch dozens of latte art pouring videos online, then practice, practice, practice. Some people get it right away. For others, it takes weeks or months. Keep at it. You ll get it eventually. You must have espresso with lots of crema, and you must have perfectly textured latte milk Prep your pitcher as per the milk management standard. Prep your steam wand. Pull your espresso directly into the cup that you will serve in. Steam your milk simultaneously, as per the latte milk steaming standard. As soon as the milk and shots are done, swirl the pitcher of milk as you would a glass of wine. This action blends the milk and the foam. 44

48 CHAPTER II > PREPARATION STANDARDS > 2 ESPRESSO STANDARDS > LATTE ART STANDARD 5 Grip the pitcher in a way that allows you to make subtle lateral movements by extending your thumb to one side, and your index and middle finger to the other. Your pinky and ring finger wrap around the handle 6 Tilt the cup with espresso toward you, then begin pouring the milk from a height of around 6". Pour slowly, into the center of the espresso. 7 When you see a little white dot begin to form on the surface of the drink, lower the milk pitcher until it is just above the crema. Don t ever stop pouring. 8 9 As soon as you see the white dot, increase your rate of pour a little, then make small movements, back and forth, with your wrist. These movements will cause the foam to pour in a zig-zag like pattern. Pour back-andforth toward the back edge of the cup. This will pour the leaves of the rosetta. When you get to the edge of the cup, thin the stream of your pour slightly, then pour a line toward the opposite edge of the cup, directly through the center of the zig-zag. This will form the stem of the rosetta. 45

49 CHAPTER II: PREPARATION STANDARDS Drip Coffee Standards 2 Espresso Standards 3 Iced Coffee Standards PROFESSIONAL TECHNIQUES IN COFFEE - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 204, ALL RIGHTS RESERVED 46

50 CHAPTER II: PREPARATION STANDARDS > 3 ICED COFFEE STANDARDS > AUTO-DRIP BREWER AUTO-DRIP BREWER Freshness, Storage, & Ordering Standard For Drip Coffee Freshness Standard Whole Bean drip coffee should be used within 9 days of the roast. The roast date is indicated on the bag. Iced coffee brewed on an auto-drip machine must be used or discarded within hr. Storage Standard Store your coffee at room temperature in the bag that it came in. Once you open a bag, roll it down tightly and pinch it shut with the tin tie. DO NOT STORE YOUR BAGS OF COFFEE ON TOP OF THE BREWER, OR IN THE FRIDGE OR FREEZER. Employ a FIFO (first in first out) rule for your coffee. If you have coffee over 3 weeks old, it needs to be donated to charity - it can no longer pass the Metropolis Coffee freshness test. 47

51 CHAPTER II: PREPARATION STANDARDS > 3 ICED COFFEE STANDARDS > AUTO-DRIP BREWER To brew auto-drip coffee, the first thing that you need to do is to weigh your coffee. If you don t have a scale, you can purchase one from us at around $30. Use this Coffee Dosing Cheat Sheet to determine how much coffee to use: 3.3g/fluid ounce 0g/liter 220g/2 liters 330g/3 liters WE DON T RECOMMEND BREWING MORE THAN 3L AT A TIME, AS THE BREW BASKET WILL OVERFLOW 2 Once you weigh out your batch, grind it on the auto-drip setting on your grinder. Grind only as many batches as you will need in the next 4 hours. Ground coffee stales much faster than whole bean coffee. 3 Put the ground coffee into a filter, then put the filter into your filter basket. Shake the basket slightly to level the grounds, then insert the brew basket into the brewer. 4 5 You Prepare your dispenser by cleaning and preheating it with hot water. Make sure it is emptied completely before brewing. have just brewed a double-strength, hot concentrate. To dispense, pour over cups filled over the top with ice. Some (not all) of the ice will melt, resulting in an icy cup at the proper concentration. Double-strength concentrate, dispensed over ice produces an iced coffee that most closely mirrors the flavor profile of hot coffee. It will have acidity, sweetness, and balance. The one attribute missing is body - it will have a watery body due to the ice melt. Sacrifices sacrifices. 6 Freshly brewed iced-coffee concentrate must be consumed or discarded within h5m of the brew, ideally within 45m. Any longer and it will taste old, even if it is still hot. Label your dispenser with the brew time to make sure that you are within the hr window of service. 48

52 CHAPTER II: PREPARATION STANDARDS > 3 ICED COFFEE STANDARDS > TODDY ICED COFFEE BREWER TODDY ICED COFFEE BREWER Toddys come in 2 sizes small and large (commercial). You can use a toddy to brew iced coffee as well as concentrate for frappes. Concentrate is good for 5 days refrigerated. If using toddy for iced coffee, mix concentrate : with water. If using as a frappe base, do not dilute. Once diluted, toddy coffee is only tasty for 2 days. Small Toddy Brewer 2 3 Put the stopper into the hole at the bottom of the brewer (from the outside). Prewet the filter, then put it into the brew chamber. Grind one pound of coffee coarsely (french press setting). 49

53 CHAPTER II: PREPARATION STANDARDS > 3 ICED COFFEE STANDARDS > TODDY ICED COFFEE BREWER 4 Pour 9 cups of cold, filtered water over the grounds, then stir the water/grounds until the coffee is thoroughly soaked. 5 6 Allow the mixture to steep for 4 hours before ending the brew cycle. You have now made a cold coffee concentrate. The flavor will be very sweet with strong notes of chocolate - some earthiness. Toddy coffee is nearly free of acidity. Toddy in concentrate form has a refrigerated shelf-life of 5 days. Once diluted, the shelf life reduces to 2 days. To serve as iced coffee, mix this concentrate : with cold filtered water, then dispense over ice. To serve as the base for a frappe, do not dilute, and follow the method of production for a frappe or flavored frappe. Commercial Brewer Place paper filter inside mesh filter inside toddy brewer. Put 5 pounds coarsely ground coffee into paper filter. Add 6 quarts cool water into filter, saturate all coffee grounds. Tie filter bag closed about 3 inches from top, leaving plenty of room for coffee to expand. 50

54 CHAPTER II: PREPARATION STANDARDS > 3 ICED COFFEE STANDARDS > TODDY ICED COFFEE BREWER 5 Add 6 quarts cold water to brewer Massage grounds through filter to ensure thorough saturation. Cover and let sit for 4 hours. Drain and refrigerate concentrate. You have now made a cold coffee concentrate. The flavor will be very sweet with strong notes of chocolate - some earthiness. Toddy coffee is nearly free of acidity. Toddy in concentrate form has a refrigerated shelf-life of 5 days. Once diluted, the shelf life reduces to 2 days. To serve as iced coffee, mix this concentrate : with cold filtered water, then dispense over ice. To serve as the base for a frappe, do not dilute, and follow the method of production for a frappe or flavored frappe. 5

55 CHAPTER III: METHODS OF PRODUCTION Espresso Drinks 2 Other Hot Drinks 3 Iced Drinks PROFESSIONAL TECHNIQUES IN COFFEE - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 204, ALL RIGHTS RESERVED 52

56 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > SINGLE (SOLO) ESPRESSO SINGLE (S0LO) ESPRESSO A single espresso is.75oz-oz. of espresso, prepared on an espresso machine Preheat espresso demitasse cup with hot water. Pull a double espresso as per the espresso standard. Put espresso demitasse under of the 2 portafilter spouts. Serve with a saucer and small spoon. 53

57 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > DOUBLE (DOPPIO) ESPRESSO DOUBLE (DOPPIO) ESPRESSO A double espresso is.5oz-2oz. of espresso, prepared on an espresso machine Preheat espresso demitasse cup with hot water. Pull a double espresso as per the espresso standard. Put espresso demitasse under both portafilter spouts. Serve with a saucer and small spoon. 54

58 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > AMERICANO AMERICANO An Americano is hot water, topped with espresso. 2 3 Fill cup with hot water leaving -2" at the top. Pull the espresso, as per the espresso standard, into a transfer cup. Pour the shots directly over the water from the transfer cup. 8oz 2 shots 2oz 2 shots 6oz 3 shots 20oz 4 shots 55

59 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > RED EYE RED EYE A Red Eye is a cup of drip coffee, topped with one or more espresso shots. 2 3 Fill cup with hot coffee leaving -2" at the top. Pull the espresso, as per the espresso standard, into a transfer cup. Pour the shots directly over the coffee from the transfer cup. 56

60 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > CAFÉ AU LAIT CAFÉ AU LAIT A Café au Lait is drip coffee topped with steamed milk and /4" of wet foam. 2 3 Fill cup 2/3 full with hot coffee. Steam a small amount of milk, as per the latte milk steaming standard. Pour the steamed milk over the coffee as per the latte art standard. 57

61 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > ESPRESSO MACCHIATTO ESPRESSO MACCHIATTO An Espresso Macchiato is espresso, topped with a dollop of wet, latte-quality foam. Prep milk pitcher as per the 4-8oz milk management standard Preheat espresso demitasse with hot water. Pull a double espresso as per the espresso standard. As the shot is pulling, steam the milk pitcher as per the latte milk steaming standard. When the shot and milk are complete, use a spoon to place a dollop of wet, latte-quality foam onto the espresso. The foam should be so wet that it pools into the espresso s crema. 58

62 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > ESPRESSO CORTADO ESPRESSO CORTADO An Espresso Cortado is a miniature latte with equal parts espresso and steamed milk, topped with a thin layer of latte quality foam. Prep milk pitcher as per the 4-8oz milk management standard Preheat 5oz cup with hot water. Pull a double espresso as per the espresso standard. As the shot is pulling, steam the milk pitcher as per the latte milk steaming standard. When the shot and milk are complete, pour the milk and foam over the espresso as per the latte art standard. 59

63 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > LATTE LATTE A latte is espresso, topped with steamed milk and /4" of wet foam Prep milk pitcher as per the milk management standard. If for-here, preheat cup with hot water. Pull shots as per the espresso standard and the flavor standard. As the shots are pulling, steam the milk pitcher as per the latte milk steaming standard. 5 When the shot and milk are complete, pour the shots into the cup, then pour the milk over the shots as per the latte art standard. 60

64 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > CAPPUCCINO CAPPUCCINO A cappuccino is espresso mixed with equal parts steamed milk and foam Prep milk pitcher as per the milk management standard. If for-here, preheat cup with hot water. Pull shots as per the espresso standard and the flavor standard. As the shots are pulling, steam the milk pitcher as per the cappuccino milk steaming standard. 5 When the shot and milk are complete, pour the shots into the cup, swirl the pitcher (mixing the milk and the foam completely), then quickly pour from the side (as opposed to the spout) of the pitcher over the espresso. A traditional cappuccino is equal parts espresso, steamed milk, and wet cappuccino quality foam. PROFESSIONAL TECHNIQUES IN COFFEE - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 204, ALL RIGHTS RESERVED 6

65 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > FLAVORED LATTE/MOCHA FLAVORED LATTE/MOCHA A flavored latte (vanilla latte, mocha, caramel latte etc) is espresso mixed with flavor, topped with steamed milk and /4" of wet foam Prep milk pitcher as per the milk management standard. If for-here, preheat cup with hot water. Add flavor to the bottom of the cup as per the flavor standard. Pull shots as per the espresso standard and the flavor standard 62

66 CHAPTER III > METHODS OF PRODUCTION > ESPRESSO DRINKS > FLAVORED LATTE/MOCHA 5 As the shots are pulling, steam the milk pitcher as per the latte milk steaming standard When the shots are complete, pour them into the cup, then stir the flavor into the espresso. Pour the milk over the flavored shots as per the latte art standard. If appropriate (as in mocha or caramel latte), leave /4" of room at the top of the cup for whipped cream. Apply whipped cream so that, if to-go, the customer can easily apply a lid. 63

67 CHAPTER III: METHODS OF PRODUCTION Espresso Drinks 2 Other Hot Drinks 4 Iced Drinks PROFESSIONAL TECHNIQUES IN COFFEE - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 204, ALL RIGHTS RESERVED 64

68 CHAPTER III > METHODS OF PRODUCTION > 2 OTHER HOT DRINKS > CHAI LATTE CHAI LATTE A chai latte is spiced black tea, infused with milk Using a graduated pitcher, mix equal parts milk with chai concentrate as per the milk management standard. If for here, preheat the cup with hot water. Steam the chai/milk as per the latte milk steaming standard. Once steamed, pour the chai/milk mixture into the cup. 65

69 CHAPTER III > METHODS OF PRODUCTION > 2 OTHER HOT DRINKS > HOT COCOA/FLAVORED STEAMER HOT COCOA/FLAVORED STEAMER A hot cocoa is steamed milk, infused with flavor Pour Prep milk pitcher as per the milk management standard. If for-here, preheat cup with hot water. Add flavor to the bottom of the cup as per the flavor standard. Pour some of the milk over the flavored syrup, then stir to fully integrate the flavor into the milk. the remaining milk as per the latte art standard. Leave /4" room if the customer requests whipped cream. If applying whipped cream to a to-go cup, leave enough room so that the lid can be easily applied without spilling. 66

70 CHAPTER III > METHODS OF PRODUCTION > 2 OTHER HOT DRINKS > KIDS COCOA/FLAVORED STEAMER KIDS HOT COCOA A kids cocoa is steamed milk, infused with flavor, served at a lower, kid-safe temperature. 2 3 Prep milk pitcher as per the milk management standard. If for here, preheat the cup with hot water. Steam the milk as per the latte milk steaming standard. 67

71 CHAPTER III > METHODS OF PRODUCTION > 2 OTHER HOT DRINKS > KIDS COCOA/FLAVORED STEAMER 5 Pour some of the steamed milk over the flavored syrup, then stir to fully integrate the flavor into the milk. 6 Pour steamed milk as per the latte art standard until the cup is 2/3 full. Then pour cold milk until the cup is practically full. Save /4" room if the customer requests whipped cream. If applying whipped cream to a to-go cup, leave enough room so that the lid can be easily applied without spilling. 68

72 CHAPTER III > METHODS OF PRODUCTION > 2 OTHER HOT DRINKS > MATCHA GREEN TEA LATTE MATCHA GREEN TEA LATTE A Matcha Green Tea Latte is Matcha Green Tea steeped in steamed milk Prep milk pitcher as per the milk management standard Add Matcha Green Tea to the steaming pitcher as per the flavor standard. If for-here, preheat cup with hot water. Steam milk with the Matcha as per the latte milk steaming standard. Pour the drink into the cup as per the latte art standard. 69

73 CHAPTER III: METHODS OF PRODUCTION Espresso Drinks 2 Other Hot Drinks 3 Iced Drinks PROFESSIONAL TECHNIQUES IN COFFEE - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 204, ALL RIGHTS RESERVED 70

74 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > ICED LATTE ICED LATTE An iced latte is espresso mixed with cold milk and ice, topped with " of wet foam Prep milk pitcher as per the milk management standard. Steam milk as per the cappuccino or iced drink milk steaming standard. Allow the foam to separate from the milk (don t swirl the pitcher). Pull shots as per the espresso standard and the flavor standard into an 8oz ceramic or glass cup. After the shots have pulled, mix them with 4-6oz of cold milk. 7

75 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > ICED LATTE 5 Scoop foam from the milk pitcher into the bottom of the cold cup. The foam will eventually rise to the top of the cup, mimicking a hot latte. Fill to the line near the bottom (around " off the bottom). 6 Scoop ice over the foam to the line " below the top of the cup. 7 Pour the espresso/cold milk mixture directly over the ice. Add cold milk to top off the drink. 72

76 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > ICED FLAVORED LATTE/MOCHA ICED FLAVORED LATTE/MOCHA An iced flavored latte/mocha is espresso mixed with chocolate sauce, cold milk, and ice, topped with " of wet foam. An iced mocha is often served with whipped cream Prep milk pitcher as per the milk management standard. Steam milk as per the cappuccino or iced drink milk steaming standard. Allow the foam to separate from the milk (don t swirl the pitcher). Dispense flavor into an 8oz for here cup, as per the flavor standard. Then, pull shots directly over the flavor as per the espresso standard and the flavor standard. After the shots have pulled, stir them into the flavor thoroughly, then mix them with 4-6oz of cold milk to cool the espresso. 73

77 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > ICED FLAVORED LATTE/MOCHA 5 Scoop foam from the milk pitcher, into the bottom of the cold cup. Fill to the line near the bottom (around " off the bottom). 6 Scoop ice over the foam to the line " below the top of the cup. 7 Pour the espresso/cold milk mixture directly over the ice. Add cold milk to top off the drink. If requested, top with whipped cream, such that the customer can easily apply a to-go lid. 74

78 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > ICED AMERICANO ICED AMERICANO An Iced Americano is ice water mixed with espresso. 2 3 Fill a cold cup with ice to the line " below the top of the cup, then fill with cold water to the top of the ice. Pull the appropriate number of espresso shots as per the flavor standard. Then mix the shots with 2oz of cold water to cool the espresso. Then pour the espresso/cold water combo over the ice water. Briefly stir to integrate the shots fully into the drink. 75

79 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > ICED CHAI LATTE ICED CHAI LATTE An Iced Chai is made from a sweetened, spiced black tea concentrate, mixed with cold milk, over ice Fill a cup with ice to the line just below the rim of the cup. Fill /2 way with chai concentrate. Top off with cold milk. Stir to mix. 76

80 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > FRAPPE FRAPPE A blended iced coffee drink combining toddy-brewed iced coffee, frappe powder, and ice. 2 3 Combine iced coffee, frappe powder, and ice in a blender as per the flavor standard. Blend until smooth. If the customer request whip-cream, top the drink such that a to-go lid can easily fit over the whip-cream without spilling. 77

81 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > FLAVORED FRAPPE FLAVORED FRAPPE A blended iced coffee drink combining flavoring, toddy-brewed iced coffee, frappe powder, and ice. 2 3 Combine flavoring, iced coffee, frappe powder, and ice in a blender as per the flavor standard. Blend until smooth. If the customer request whip-cream, top the drink such that a to-go lid can easily fit over the whip without spilling. 78

82 CHAPTER III > METHODS OF PRODUCTION > 3 ICED DRINKS > ITALIAN SODA ITALIAN SODA An Italian Soda is sparkling (soda) water mixed with flavoring Put flavored syrup into an empty cold cup as per the flavor standard. Put in 3 of sparkling water and mix the flavor into the sparkling water with a spoon. Fill the cup with ice to the line approximately below the rim of the cup. Top off with sparkling water. Give it a stir to fully mix the flavored syrup into the soda water. 79

83 CHAPTER IV: CLEANING & MAINTENANCE Auto-Drip Brewer, Dispenser, & Grinder 2 Espresso Machine & Grinder 80

84 CHAPTER IV > CLEANING & MAINTENANCE > AUTO-DRIP BREWER, DISPENSER, & GRINDER > FETCO AUTO-DRIP BREWER FETCO AUTO-DRIP BREWER Daily Wipe the area above the brew basket to remove coffee residue. 2 Clean the Cascading Spray Dome (CSD) with a soft brush and detergent. 3 Wipe down the exterior of the machine with stainless steel polisher. 8

85 CHAPTER IV > CLEANING & MAINTENANCE > AUTO-DRIP BREWER, DISPENSER, & GRINDER > FETCO AUTO-DRIP BREWER Weekly 2 Perform the daily cleaning. Soak your brew baskets in a bath with hot water and 3T of urn cleaner for 0-5 minutes. Use enough water such that the baskets are completely submerged. Once they have finished soaking, scrub them with a green scrubby to remove any coffee oils, stains, or particles. Rinse them thoroughly with cold water to remove any traces of urn cleaner. Semi-Annually Check brew levels to make sure that you are getting the programmed yield. Check the temperature (programmed to brew at 202 degrees). Check fittings to make sure that there are no visible leaks. Check filter to make sure that you are within the expiration date. 82

86 CHAPTER IV > CLEANING & MAINTENANCE > AUTO-DRIP BREWER, DISPENSER, & GRINDER > THERMAL DISPENSERS THERMAL DISPENSERS Daily Rinse each dispenser by filling completely with hot water from a sink. After rinsing, fill with a /2 batch of hot water to preheat for the next day 2 Wipe down the dispenser exterior with a damp towel. 83

87 CHAPTER IV > CLEANING & MAINTENANCE > AUTO-DRIP BREWER, DISPENSER, & GRINDER > THERMAL DISPENSERS Weekly Clean each and every dispenser with urn cleaning powder. Here s how: Remove the stem ( brew tube), then put 2T of urn cleaner into your dispenser. 2 Brew a full batch of hot water from your brewer over the urn cleaner. 3 Scrub the urn with an urn brush. 4 Fill and rinse several times with cold water from a sink until all traces of urn cleaner are gone. 84

88 CHAPTER IV > CLEANING & MAINTENANCE > AUTO-DRIP BREWER, DISPENSER, & GRINDER > THERMAL DISPENSERS 5 If using a Fetco gravity dispenser, soak brew stem, dispense valve (easily removed by unscrewing ), and level sight tube (if applicable) in a bath with hot water and urn cleaner, then rinse thoroughly with cold water. IF USING A 3 LITER AIRPOT, SOAK THE DISPENSE TUBE. Once soaked and rinsed, reassemble the dispenser. 6 Brew a /2 batch of hot water into the clean dispenser to preheat for the next day. 85

89 CHAPTER IV > CLEANING & MAINTENANCE > AUTO-DRIP BREWER, DISPENSER, & GRINDER > BULK GRINDER BULK GRINDER Coffee produces grounds and oils that can become trapped in your grinder. These grounds and oils can become rancid if not regularly cleaned. Daily Use a vacuum to suck grounds and stray beans out the hopper and grind chute. 2 Wipe down the hopper and grind chute with a dry towel to remove any oils, beans, or grounds. 86

90 CHAPTER IV > CLEANING & MAINTENANCE > AUTO-DRIP BREWER, DISPENSER, & GRINDER > BULK GRINDER Weekly Run a capful of Grindz cleaner through the grinder (you can order this with your coffee order) After using Grindz run /4# of coffee on the French press setting to purge the Grindz. Perform daily cleaning to remove all traces of Grindz, grounds, and oils from the hopper and grind chute. Set grinder back to auto-drip setting or your morning customers will be miffed about how your coffee tastes weak. Semi-Annually Call your certified repair technician to clean and recalibrate the grinder s burr set. Annually Replace the burr set. 87

91 CHAPTER IV: CLEANING & MAINTENANCE Auto-Drip Brewer, Dispenser, & Grinder 2 Espresso Machine & Grinder 88

92 CHAPTER IV > CLEANING & MAINTENANCE > 2 ESPRESSO MACHINE & GRINDER > ESPRESSO MACHINE ESPRESSO MACHINE Coffee produces grounds and oils that can become trapped in your grinder. These grounds and oils can become rancid if not regularly cleaned. Daily Backflush each group. A Remove the brew baskets from your portafilters and insert the blind baskets (these are the baskets without any holes). Put teaspoon of espresso machine cleaner into the blind basket(s), then insert the portafilter(s) into the group(s). B Run each group in the following fashion: on 0 seconds, off 0 seconds, 0 times. This will flush the inner group with espresso machine cleaner. 89

93 CHAPTER IV > CLEANING & MAINTENANCE > 2 ESPRESSO MACHINE & GRINDER > ESPRESSO MACHINE C Remove the portafilters, then rinse them by running the group over the basket until both the group and the basket are clear of espresso machine cleaner. D Reinsert the portafilters, then repeat the backflush (0x0x0) using only water. This will flush the espresso machine cleaner out of the inner groups. 2 Prepare a cleaning pitcher with 2 tablespoons of espresso machine cleaner and 6 of hot water from your coffee brewer. 3 Remove the steam wand tips and the group screens (if your machine uses a screw to hold the screen on), then put the screens, dirty portafilter baskets, and steam wand tips into the cleaning pitcher. 4 5 After they have soaked for 0-5 minutes, dump the hot water and wait 5 minutes for the parts to cool off. Scrub the portafilter baskets and steam wand tips with a green scrubby pad to remove any oils, stains, or coffee particulate. Do not scrub the group screens, as they will fall apart over time. Rinse the baskets, steam wand tips, and group screens with cold water until they are clean and free of any cleaning agent. 90

94 CHAPTER IV > CLEANING & MAINTENANCE > 2 ESPRESSO MACHINE & GRINDER > ESPRESSO MACHINE 6 7 Reassemble the machine, being careful not to overtighten the steam tips or group screens. Clean the exterior of the machine with windex. Make it shine! Semi-Annually Call your certified repair technician to replace the group gaskets, portafilter baskets, and to change the water filter. Ask the technician to check the steam valves, temperature, and pressure settings. The machine should be set to 9 bars of pressure, and should put out water at 20 degrees. 9

95 CHAPTER IV > CLEANING & MAINTENANCE > 2 ESPRESSO MACHINE & GRINDER > ESPRESSO GRINDER ESPRESSO GRINDER Coffee produces grounds and oils that can become trapped in your grinder. These grounds and oils can become rancid if not regularly cleaned. Daily Unplug the grinder, remove the hopper, then pour the beans into the bag that they came from. 2 Vacuum the grinder burrs and the dosing chamber. 92

96 CHAPTER IV > CLEANING & MAINTENANCE > 2 ESPRESSO MACHINE & GRINDER > ESPRESSO GRINDER (Step 2 continued) 3 Wipe down the hopper with a dry towel. 4 Reassemble Ginder. Put the hopper back on the grinder and plug it back in. You are all set for service tomorrow. Weekly 2 3 Run a capful of Grindz cleaner through the grinder (you can order this with your coffee order). After using Grindz run /4# of coffee on a course setting to purge the Grindz. Perform daily cleaning (vacuuming and wiping ) to remove all traces of Grindz, grounds, and oils from the hopper, burr set, and grind chute. 93

97 CHAPTER IV > CLEANING & MAINTENANCE > 2 ESPRESSO MACHINE & GRINDER > ESPRESSO GRINDER Semi-Annually Call your certified repair technician to remove and clean the burr set. Annually Replace the burr set. 94

98 CHAPTER V: WHAT IS TEA? What is tea, where does it come from, and how is it cultivated and processed? 95

99 PHOTO CREDIT: RISHI TEA WHAT IS TEA? Introduction to Tea Tea is made from leaves of Camellia sinensis, or closely related cousins. There are six unique types of tea, all made from this one plant: Green, Yellow, White, Oolong, Black and Dark (Puerh tea). Each type is differentiated by the techniques the farmer uses to develop flavor, most notably, oxidation (allowing the leaf to turn brown) Camellia sinensis is the botanical name of the tea plant. It is an evergreen that is pruned and cultivated into a bushy shape, making harvest of tender young leaves much easier. If left to grow wild, it will naturally become a tree. Now grown all over the world, Camellia sinensis is native to Southeast Asia, an area including China, India, Tibet, Burma (Myanmar), Laos, Bangladesh, Thailand and Vietnam. There are six unique types of tea, all made from the harvested leaves of this one plant, or its closely related cousins. Each type is differentiated by the techniques the farmer uses to develop flavor, such as firing, rolling, roasting, etc. This is called the production, or the crafting of the tea, and this is what determines how the tea is categorized. 96

100 CHAPTER V > WHAT IS TEA? > WHAT IS TEA? What is Oxidation? This word is used a lot to describe tea. It s an enzymatic reaction that happens when tea leaves are rolled and bruised, releasing juices that react to air by turning color. This is similar to a chopped apple turning brown. The level of browning (oxidation) varies from light to very dark. Oxidation is a key step in tea production that distinguishes the types of tea. LEAST OXIDIZED Green Tea unoxidized Fresh aroma and vegetal flavors. Green teas are fired right after harvest to halt oxidation. Yellow Tea very light oxidation & fermented Rare, limited production. Very delicate flavor, utilizing techniques of both green and white tea crafting. White Tea very light oxidation Sweet, softly floral. White teas are air dried on bamboo racks. Just barely oxidized, like a wilted flower. Oolong Tea light to heavy oxidation Diverse flavors, from perfumy floral to honeyed fruit. Some oolongs take days to roll and oxidize. Black Tea full oxidation Ranges from brisk and citrusy to malty and full bodied. Leaves are fully oxidized for complex flavor. MOST OXIDIZED Dark full oxidation Dark teas, such as Pu-erh, are allowed to age and ferment, yielding smooth and mellow flavors with earthy notes. 97

101 CHAPTER V > WHAT IS TEA? > WHAT IS TEA? What About Herbal Tisans? Herbal tisanes include spices, herbs flowers, and dried fruit that are not derived from Camellia sinensis. With the exception of Yerba Maté (a caffeinated herb unrelated to tea), herbal tisans are caffeine-free. Rishi Tea specializes in artisanal herbal blends of vibrant ingredients and global culinary flair. 98

102 PHOTO CREDIT: RISHI TEA CHAPTER V > WHAT IS TEA? > HOT TEA HOT TEA We use Rishi Tea exclusively. Rishi is an award winning tea company, based in Milwaukee Wisconsin. Rishi has been directly importing tea from tea gardens since 997, and we are proud of our partnership with Rishi. Loose Leaf Tea Measure out your tea. Use 3-5g of tea (around tablespoons) per 2oz serving. 2 Depending on the type of tea, you may need to cool your water for a minute or two to get to the desired steep temperature. Use this chart: Water Temperature by Category: Japanese Green Tea Chinese Green Tea White Tea Oolong Tea Black Tea Pu-erh Tea Herbals degrees degrees degrees degrees degrees 22 degrees 22 degrees 99

103 CHAPTER V > WHAT IS TEA? > HOT TEA 3 4 Infuse the tea into the water. Set a timer and steep for the desired amount of time. Steep Times by Category: Japanese Green Tea Chinese Green Tea White Tea Oolong Tea Black Tea Pu-erh Tea Herbals 2-3 minutes 3-4 minutes 4-5 minutes 4-5 minutes 3-5 minutes 3-5 minutes 3-5 minutes Multiple infusions. It s a waste to toss the leaves after just one infusion. Most Rishi teas can be brewed 2 or 3 times, each time with new and interesting characteristics. As a general rule, steep for the same amount of time as the first, then tasting after that period to see if it needs longer. 00

104 PHOTO CREDIT: RISHI TEA CHAPTER V > WHAT IS TEA? > ICED TEA ON AN ICED TEA BREWER ICED TEA ON AN ICED TEA BREWER 2 3 To brew a 3-gallon batch on an iced tea brewer, put a paper filter into the brew basket, then put either 3 x -gallon iced tea pouches, x 3-gallon iced tea pouch, or 3.5oz loose tea into the filtered basket. Center the dispenser under the brew basket, then brew your batch. Wait until the batch is completely done brewing before dispensing any iced tea, as it will brew in stages. Store the iced tea in the fridge. It will keep up to 24 hours. 0

105 PHOTO CREDIT: RISHI TEA CHAPTER V > WHAT IS TEA? > ICED TEA ON AN AUTO-DRIP BREWER ICED TEA ON AN AUTO-DRIP BREWER For a -gallon batch of iced tea, first LOCATE YOUR ICED TEA BREW BASKET. Do not brew using your coffee brew basket, as future batches of coffee will taste like tea! Insert a paper filter, then use either a -gallon iced tea pouch, or.25oz of loose tea. Center your iced tea dispenser under the brew basket, then brew using the /2 gallon setting (could also be 2-quarts or 2-liters). You are brewing a /2 gallon of concentrate. When the batch is complete, add /2 gallon cold water to dilute the batch. Store the iced tea in the fridge. It will keep up to 5 days. 02