AGENDA: An overview of the Barista Modules. Who they are aimed at? How does the learning and teaching develop from Founda@on through to Professional Updates on the current exams & other work underway Feedback: Are there any remaining issues on the current exams? Are there any new subject areas that you would like to see included? Prac;cal Sessions: A step by step guide to brew recipes Milk for baristas
Changes to exis@ng exams: Making the recording on the prac@cal exam more user friendly Changing the typo on cappuccino foam level from ml to mm Reviewing wriken exams to update, Any unclear ques@ons Any ques@ons with cultural/language problems
Changes to exis@ng curriculum: Update on water elements of the Professional level Incorpora@ng The SCAE Water Charts
NEW EXAMS COMING VERY SOON: Second version of Founda@on wriken and soon to be issued Second version of Intermediate is wriken and being checked Second version of Professional in development For the future it is proposed that the wriken exams will be done on line with a bank of ques@ons, making all exams unique each @me AST s are welcome to submit ques@ons of there own to me if they like They need to be clearly wriken and indicate for what level they are intended Need to include the proposed answer Ideally they need referencing Can t guarantee they will make the final exam
OTHER TASKS UNDERWAY: Guide line pictures being added to the LaKe Art Standards to aid objec@vity Add in greater references to support the curriculum, and request research where informa@on is short AST s need to think what areas of research is most needed to support the barista modules, for sessions being held later at AST Live
4 X 4: BEAN: Species & Variety Origin Processing Roast BREW: Dose Time & Texture Water Quantity Temperature
TASTE & FLAVOUR: Chemical Composition of Roasted Coffee: soluble insoluble Carbohydrates (53%) Reducing Sugar 1-2% Caramelized Sugars 10-17% Hemi-cellulose (hydrolyzable) 1% 14% Fiber (not hydrolyzable) 22% Oils 15% Proteins; Soluble amino acids 1-2% 11% Ash (oxide) 3% 1% Acids (nonvolatiles) Chlorogenic 4.5% Caffeic 0.5% Quinic 0.5% Oxalic, Malic, Citric, Tartaric 1% Volatile Acids 0.35% Trigonelline 1% Caffeine (Arabicas 1%, Robustas 2%) 1.2% Phenolics (estimate) 2% Volatiles: Carbon dioxide Trace 2% Essences of Aroma and Flavour 0.04% (Sivetz & Derosier (1979))
ORGANIC ACIDS: Citric acid Bright sharp and clean Lemons, limes, oranges, tomatoes Lemon juice has a ph about 2.5 Higher concentration in unripe cherries, decreasing as cherry matures and sugars increase Malic acid Fruity bright and tangy Apples, pears, passionfruit, grapes, limes, tomatoes Quinic acid Bitter Cranberries, quince Increases during roasting as chlorogenic acid breaks down Associated with increased acidity of coffee left on hot plate
ORGANIC ACIDS: Chlorogenic acid Astringent and bitter About 50% broken down by time light roast Higher concentrations in Robusta Lactic acid Milk, yoghurt Can be created during the ripening process as malic acid breaks down Acetic acid Vinegar Often connected with defect flavours created during fermentation
ORGANIC ACIDS: Table 1: Organic Acid content in green and roasted coffeea. Component Green Roasted Formic Acid Traces 0.06-0.15 Acetic Acid 0.10 0.25-0.34 Lactic Acid Traces 0.02-0.03 Citric Acid 0.7-1.4 0.3-1.1 Malic Acid 0.3-0.7 0.1-0.4 Quinic Acid 0.3-0.5 0.6-1.2 Green: Chlorogenic acid Arabica 5.5-8% Robusta 7-10% Caffeine Arabica 0.9-1.2% Robusta 1.6-2.4% Ref: coffeechemistry.com
ORGANIC ACIDS: PRACTICAL: Taste a range of acids mixed in mild solution in water. Identify their similarities to different fruit flavours and coffees. Then try mixing some together and adding a little sugar to see how the flavours develop and balance.
Brewing: What do we know about the brewing process?
Three Phases of the Brewing Process: WETTING As the bean fiber absorbs hot water, gas is driven from the coffee particles and interstitial voids (the small spaces inside the particles) EXTRACTION The water soluble flavouring compounds dissolve, rapidly moving out of the bean fibers and entering the water HYDROLYSIS At this point large molecules of water insoluble carbohydrates break down into smaller molecules that are water soluble. These are mostly reducing sugars but also include some proteins (Coffee Brewing Handbook: SCAA)
Extraction Percentages: ---- 30 % ---- 22% ---- 18% Below Over extraction Balanced Under extraction
BALANCE: ---- 30 % ---- 22% ---- 18% Below ACID SWEET BITTER
BALANCED ESPRESSO: THREE PARTS OF AN ESPRESSO: ACID/HEAVY BODY SWEET/MEDIUM BITTER/LIGHT
Principles of Dissolving: Particle size Particle distribution Particle shape Temperature (& pressure) Type of Compound (The more heat energy required to create a compound the more heat energy is required to dissolve it) The solute: what the water is like
Brewing PRACTICAL: Dissolve powdered sugar, granulated sugar, and sugar lumps Independently In the same glass In hot and cold water Split an espresso three ways and taste Try it with a dark and a light roast coffee
MEASURING ESPRESSO: Dry coffee/weight of espresso = Espresso Brew Formula e.g. 18 gram dose/36 gram double espresso = 50% EBF With a 9% TDS the extraction % would be 18% Working out extraction percentage: (the percentage of the dry coffee dissolved into the drink) Measure the weight of ground coffee used Measure the weight of the drink extracted Use a refractometer (N.B. an optical brix meter can be used as a rough guide x 0.85) to measure the Total Dissolved Solids after filtering the espresso Feed all data into appropriate software or graph
4 X 4: BEAN: Species & Variety Origin Processing Roast BREW: Dose Time & Texture Water Quantity Temperature
DOSE: There are many opinions on what is the correct dose to use, from the traditional Italian 14g (double) to 18g or more from the Australian/Scandinavian influence, but why would you use more? More available dissolvable content (may be particularly required for lighter roasts) How could changes in dose affect temperature? Remember to use an appropriate size basket for the dose used.
MASS TO ENERGY:
TEMPERATURE: Remember that an increase in temperature gives an increase in extraction PRACTICAL: taste test at 88c and 96c
TEMPERATURE & ROAST: 96c -------------------------------------------------------------------------------------------- 88c --------------------------------------------------------------------------------------------
WATER QUANTITY: Keeping the dose and extraction rate the same, then changing the water quantity will just change dilution and perceived body Therefore to increase body you can reduce water quantity (remember most extraction occurs in the first third of an espresso) ---------------Ristretto ------------------Espresso ------------------Café Crème ------------------------------Filter Increased water quantity 18% extraction
PUTTING IT ALL TOGETHER: BODY EXTRACTION Temperature Dose ------------ ----------------- Water Quantity Time / Texture All brewing parameters interlink changing one affects the others
CHOOSING YOUR BREWING PARAMETERS: Choose you dose relative to the available body in your coffee lighter roasts normally need heavier dose Set the temperature in line with the dose chosen Set the water quantity in line with the required body Italian Trad. Australian Dose 14g 18g + Temp. 92c 95c Water 45g 30g Time 20-25 28-35 Set the time to facilitate the correct extraction
FINE TUNING TO BALANCE YOUR ESPRESSO: Taste your espresso (and measure the extraction % if you want to back up your palate!). Is the body full enough. If not Then either increase the dose (but remember that you may have to adjust temperature in line) Or decrease the water quantity (increasing the time of the shot if you want to maintain the extraction) If the shot is under- extracting (tasting sour), then increase extraction by Tighten the grind (maintaining dose) and run the shot for a longer time, or Drop the dose, but maintain the shot time by tightening the grind, or Up the temperature
Brew Formula: PRACTICAL: For your own coffee highlight the potential the BEAN offers in flavour and body Devise an appropriate BREW formula to optimize this potential Measure and assess your results