Co a c h ing Sh eet Barista Skills Coaching Sheets Tel l, Sh o w, Co a c h Pulling Espresso: Super-Automatic Espresso is the foundation of most Peet s drinks, and is brewed to order by skilled baristas using consistent and proper technique. Freshly brewed espresso is nothing less than the pinnacle of coffee enjoyment a rich, aromatic shot of the pure essence of coffee. This extract is achieved by forcing precisely heated water at high pressure through finely ground, tightly packed coffee. 10 MIN Resources and supplies needed: Properly cleaned espresso machine Espresso transfer pitcher Tasting cups To Pull a Shot: 1. Select either a single or a double shot by pressing the corresponding button on the front of the machine. Note: the third button is usually not programed. 2. When you press the button, there will be a pause before the coffee starts to extract. Quickly place an espresso transfer pitcher underneath the spout to catch the espresso. Things to remember 3. Coffee will travel through the chute and begin pouring from both spouts. When the best flavors have been extracted, the machine will automatically stop brewing. This takes about 8 seconds for a single shot and 10-16 seconds for a double. 4. After brewing, pour your espresso from the transfer pitcher into a serving cup and add remaining ingredients as necessary. Use espresso shots within 10 seconds of brewing. Preparing espresso is the last step in drinkmaking. Espresso flavors are fragile and turn bitter quickly, so excellent timing skills are essential to becoming a skilled barista. Brewed espresso ages quickly, losing aroma, flavor and crema so always use espresso shots within 10 seconds. When possible, brew the espresso directly into the serving cup so you don t lose heat or crema. For customers requesting drinks made with half regular and half decaf espresso, press both the single and the decaf single buttons. ver 1.0 Peet's Explorer Leader s Guide - LP 25
Check Your Knowledge With your peer coach, answer the following questions: 1. Within what period of time should an espresso be used? 2. How would you pull a double shot of espresso? 26 Peet's Explorer Leader s Guide - LP ver 1.0
Co a c h ing Sh eet Barista Skills Coaching Sheets Tel l, Sh o w, Co a c h Pulling Espresso: Traditional Machine Espresso is the foundation of most Peet s drinks. The most important factor in achieving great espresso is the skill and attention of the barista. How finely you grind, how you use the equipment and how closely you watch the flow can make all the difference between a sublime experience and undrinkable swill. Resources and supplies needed: Peet s Technique: Espresso DAG page Espresso Examples DAG page Properly cleaned espresso machine Clean bar towels Timer Clear shot glasses Swift grinder filled with fresh coffee Portafilter with a double basket To Pull a Shot: 1. Locate a metal transfer pitcher and quickly rinse it with hot water. 2. Remove a double portafilter from the group head. Rinse basket with hot water from the group. If your location has a dedicated portafilter towel, use the towel to clean and dry the basket. 3. For Swift grinder: Place portafilter into the grinder. Avoid securing the portafilter too tightly. Press the appropriate button for regular or decaf to turn the grinder on. Remove the portafilter when the grinder stops running. For manual grinders: Fill portafilter basket to the rim with loose coffee grounds. Rest the portafilter against the edge of the counter. Hold the tamper in your palm and press down into the grounds using 30 pounds of pressure. 4. Brush off any grounds from the rim of the portafilter. This will create a tighter seal. 5. Flush the group and insert the portafilter into the group head. 6. Start the brewing process. Press the group switch immediately after inserting the portafilter. 7. Quickly place transfer pitcher underneath the spout of the portafilter. 8. Observe the extraction process. Stop the shot by pressing the group switch when the flow begins to pick up speed and turn pale. 9. Pull transfer pitcher away from the dripping espresso; use a clean towel to clean any drips on the cups. Serve or use within 10 seconds. 10. Remove the portafilter and gently empty used grounds into the knock box. 11. Rinse the portafilter and flush the group head. 12. Place the empty portafilter back into the group head to keep it warm for the next shot. ver 1.0 Peet's Explorer Leader s Guide - LP 27
To Calibrate Espresso Shots: 1. There are 5 different factors to help determine whether a double shot is calibrated. Review these below before continuing. Flow Volume Time Color of Crema Taste 4 second pre-infusion Thick, viscous, honeylike flow, no ripples Color appears deep, reddish brown gradually lightening to a light caramel 2 oz. (+/ 0.25 oz.) per double 25-30 seconds (including preinfusion) Time starts the moment the brew switch is engaged Dark brown, hazelnut, reddish reflection Balance of sweetness, acidity and bitterness with a round and fullbodied mouthfeel 2. With these factors in mind, pull a set of shots into a clear shot glass. Start a timer after engaging the brew switch. Closely observe and evaluate the shots. Stop the shots when they have reached 2 oz. in volume or the time has hit 30 seconds. Taste the shots when done. 3. Did the espresso meet the flow, volume, time, color and taste factors listed in step 1? If not, it is time to adjust the grind. For a faster pour, turn the adjustment knob on the grinder in the direction labeled faster or coarse. For a slower pour, turn the knob in the direction labeled slower or fine. 4. For Swift: A 1/4 turn of the knob is about a 3 second adjustment. Avoid over adjusting the grinder. Dose and toss at least three double portafilters (or two triples) for the adjustment to take effect. For manual: Empty out the chamber completely before grinding. 5. Rinse the portafilter and pull another set of shots to determine if the shots are calibrated. If needed, continue to adjust the grind until you achieve the desired results. Things to remember Using a triple basket portafilter will take up to 40 seconds to brew, have a 6 second pre-infusion and yield approximately 3 oz. Avoid repetitive motion injuries by using two hands when handling the portafilter and keeping your wrists straight. Avoid jerking movements or banging the portafilter to remove the grounds let the weight of the portafilter do the work for you. For customers requesting half regular and half decaf espresso, use two portafilters (one for regular and one for decaf) and split the shots. The appearance of the flow is the most important technical factor in pulling a perfect shot; time and volume are also critical elements to evaluating shots but are not the primary factors. It is important to continually pay attention to the flow of the espresso and make grind adjustments as needed. In addition to the visual cues, periodically taste the espresso during the day to ensure they met the taste criteria. 28 Peet's Explorer Leader s Guide - LP ver 1.0
Check Your Knowledge With your peer coach, answer the following questions: 1. What should the flow of espresso look like? 2. What will you do if the espresso flow is too slow? 3. Within what period of time should an espresso be used? ver 1.0 Peet's Explorer Leader s Guide - LP 29
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Co a c h ing Sh eet Barista Skills Coaching Sheets Tel l, Sh o w, Co a c h Calibrating Thermometers To ensure the milk that is steamed is in the acceptable temperature range, it is necessary to calibrate your location s milk thermometers daily. Resources and supplies needed: Steaming pitcher Ice Cold water Blue hex wrench Thermometers 10 MIN To Calibrate Thermometers: 1. Fill a steaming pitcher with ice. Add cold water until ice cubes are floating, and then add more ice. The pitcher should be stuffed with ice and just enough water to fill the space between the cubes. 2. Remove all clips from the thermometers. 3. Place the thermometer through the blue hex wrench. Bring the wrench up until it snaps into place around the hex nut, located under the temperature dial. 5. If the thermometer does not read 33 F, keep the stem immersed and hold the hex nut in place securely with the wrench while rotating the head of the thermometer until the pointer reads 33 F (56 C). 6. Repeat steps for all thermometers to ensure they read 33 F (56 C). 4. Immerse the stem of the thermometer and wait for the temperature reading to stabilize. Things to remember Check and calibrate thermometers at least once daily. To prevent an inaccurate reading, adjust the clip to ensure the milk covers the bottom inch of the thermometer stem. Rinse thermometers with water after every use. Do not put thermometers in dishwasher or submerge in water. Wash thermometers with soap and water and let air dry. Although the ice water method is safer and more accurate, some health departments recommend re-checking thermometers using boiling water. ver 1.0 Peet's Explorer Leader s Guide - LP 31
Check Your Knowledge With your peer coach, answer the following questions: 1. Why is it important to calibrate the thermometers? 2. When should a thermometer be calibrated? 32 Peet's Explorer Leader s Guide - LP ver 1.0
Co a c h ing Sh eet Barista Skills Coaching Sheets Tel l, Sh o w, Co a c h Steaming Milk: Super-Automatic Freshly steamed milk is an ingredient of most Peet s drinks. Peet s has a reputation for producing the creamiest drinks and most beautiful foam, which only comes from controlling the entire steaming process using Peet s technique. Resources and supplies needed: Peet s Milk Preparation DAG page Clean steam wand towel Fresh, cold milk Steamed Milk Examples DAG page Calibrated thermometers Milk steaming pitchers Properly cleaned espresso machine To Steam Milk: 1. Pour fresh, cold milk into a clean, dry, cold steaming pitcher. 2. Refer to the Milk Usage Guidelines on the Milk Preparation DAG page to estimate amount of milk and determine the size steaming pitcher you will need. Be sure not to fill pitcher more than half way. 3. Clip a thermometer to the edge of the pitcher. 4. Purge the steam wand before use to clear out any water that has accumulated by pointing it at the drip tray and pressing either steam button. 5. Hold the pitcher vertically and position the tip of the wand so it is just below the surface (about 1/8 of an inch) and slightly off center. 6. Turn the steam on by pressing the appropriate steam button located on the control panel. The milk should begin to move in a circle creating a whirlpool. 7. Place two hands on the pitcher, one on the handle and one either underneath or around the collar of the pitcher. 8. If needed, slowly move the pitcher left or right until you get a whirlpool. 9. If you hear a loud, sharp, metallic sound, the milk is not being aerated (the wand is too low into the milk). Slowly lower the pitcher so that the tip of the wand stays just below the surface. 10. The milk will begin to expand as the volume builds; slowly lower the pitcher so that the tip of the wand stays just below the surface. The process should be relaxed and should not make much noise or large bubbles. 11. The steamer is programmed to shut off automatically, as the temperature approaches 145 F. The temperature will continue to rise over the next few seconds until it reads an accurate serving temperature of 150-160 F. 12. The steamer is programmed to shut off automatically, as the temperature approaches 145 F. The temperature will continue to rise over the next few seconds until it reads an accurate serving temperature of 150-160 F. 13. When you are done steaming, gently wipe the wand with a clean steam wand towel and turn the steam on again briefly to clear out any milk. ver 1.0 Peet's Explorer Leader s Guide - LP 33
Things to remember Beverages made from milk that has been sitting or re-steamed often taste flat or scorched and lack sweetness. This is why we steam milk to order and we never re-steam or use milk that has been sitting. If small bubbles appear on the surface, gently tap and swirl the pitcher until you have a glossy, creamy texture like melted ice cream. Remember to thoroughly clean the steam wand after every use. Milk residue that is left on the wand will begin to burn and harden making it more and more difficult to remove. At the tip of the steam wand is a little probe; this is the built-in thermometer. When cleaning the wand, take care to not damage this sensor. The steam wand towel should always be clean and damp. Keep it on top of the machine. For sanitary reasons, do not use it to clean anything else (drip tray, counters, etc). Milk that is steamed hotter than 160 F cannot be used for any other drinks, even once the temperature has cooled down. This is because extra hot milk has a different taste and smell than the standard temperature. Since almond milk is an allergen, avoid crosscontact when preparing drinks. Keep the following tips in mind: Only use a dedicated pitcher, thermometer, towel and blender carafe for almond milk drinks. Wipe the steam wand before and after each use, using the towel designated for almond based drinks. Purge the steam wand for 3 5 seconds before and after each use. Ensure that the towel designated for almond milk preparation is submerged in sanitizing solution. When handing off drinks made with almond milk, confirm with the customer picking up the beverage that they ordered almond milk. Steamed almond and soy milk taste best when steamed to a serving temperature of 140-150 F. To achieve this, manually shut off the steam at 135 F. Check Your Knowledge With your peer coach, answer the following questions: 1. Perfectly steamed milk should be between what temperatures? 2. When is it okay to re-steam milk or use milk that has been sitting? 3. Where should the tip of the steam wand be positioned when steaming milk? 4. What are the proper handling procedures for almond milk? 34 Peet's Explorer Leader s Guide - LP ver 1.0
Co a c h ing Sh eet Barista Skills Coaching Sheets Tel l, Sh o w, Co a c h Steaming Milk: Traditional Freshly steamed milk is an ingredient of most Peet s drinks. Peet s has a reputation for producing the creamiest drinks and most beautiful foam, which only comes from controlling the entire steaming process using Peet s technique. Resources and supplies needed: Peet s Milk Preparation DAG page Milk Usage Guidelines DAG page Steamed Milk Example DAG page Clean steam wand towels To Steam Milk: Calibrated thermometers Properly cleaned espresso machine Milk steaming pitchers Fresh, cold milk 1. Start by pouring fresh cold milk into a clean, dry, cold steaming pitcher. 2. Refer to the Milk Usage Guidelines on the Milk Preparation DAG page to estimate amount of milk and determine the size steaming pitcher you will need. Be sure not to fill pitcher more than half way. 3. Clip a calibrated thermometer into the pitcher. 4. Point the steam wand away from others or loosely cover the wand with a steam wand towel. Open the steam wand to purge and clear out any water that has accumulated in the tip. 5. Hold the pitcher vertically and position the tip of the wand just below the surface (about 1/8 of an inch) and slightly off center. 6. Open the steam wand all the way. The milk should begin to move in a circle creating a whirlpool. 7. Place two hands on the pitcher, one on the handle and one either underneath or around the collar of the pitcher. 8. If needed, slowly move the pitcher left or right until you get a whirlpool. ver 1.0 9. The milk will begin to expand. As it expands, slowly lower the pitcher so that the tip of the wand stays just below the surface. Do not move side to side. 10. As the milk heats up, move the hand that s supporting the pitcher toward the top, so you don t burn yourself. 11. Once the volume has doubled and the pitcher is warm to the touch, avoid continuing to aerate the milk. Raise the pitcher to submerge the steam wand around one inch below the milk surface so no more air is whipped in. Avoid over-aerating, which will often result in large sudsy bubbles and thick foam. 12. Turn off the steam wand when the thermometer is about five degrees from the serving temperature of 150-160 F for regular milk (140-150 F for soy or almond milk) as the temperature reading on the thermometer will continue to rise. 13. The smaller the pitcher and amount of milk used, the quicker the temperature will rise. In this case, pay close attention to the temperature and turn off the steam wand sooner. 14. Immediately purge and clean the steam wand with the designated steam wand towel. 15. The resulting milk should look glossy and have thick wet foam with a texture like melted ice cream. Reference the Steamed Milk Examples DAG page for examples of properly vs. improperly steamed milk. Peet's Explorer Leader s Guide - LP 35
Things to remember Always steam milk to order and never re-steam or use milk that has been sitting for too long. Beverages made from milk that has been sitting or re-steamed often taste flat or scorched and lack sweetness. Although it is critical to steam milk utilizing full pressure by turning the steam knob all the way, you may choose to turn it half way when steaming small amounts of milk in the 12 oz. pitcher to help control the steam pressure. If you hear a loud screaming noise when steaming, try increasing the steam pressure and incorporating more air into the milk, i.e., making foam or aerating. If small bubbles appear on the surface, use a milk spoon to remove them and fold the milk or gently tap and swirl the pitcher until you have a glossy, creamy texture like melted ice cream. Utilize both the thermometer and your sense of touch to gauge when the milk has reached the appropriate temperature. When the pitcher feels too hot to touch, turn the steam wand off and check the thermometer to verify it reached 150-160 F. Thoroughly clean the steam wand after every use. Milk residue that is left on the wand will begin to burn and harden making it more and more difficult to remove. Since almond milk is an allergen, avoid crosscontact when preparing drinks. Keep the following tips in mind: Only use a dedicated pitcher, thermometer, towel and blender carafe for almond milk drinks. Wipe the steam wand before and after each use, using the towel designated for almond based drinks. Purge the steam wand for 3 5 seconds before and after each use. Ensure that the towel designated for almond milk preparation is submerged in sanitizing solution. When handing off drinks made with almond milk, confirm with the customer picking up the beverage that they ordered almond milk. Check Your Knowledge With your peer coach, answer the following questions: 1. Perfectly steamed milk should be between what temperature range? 2. When is it okay to re-steam milk or use milk that has been sitting? 3. Where should the tip of the steam wand be positioned when steaming milk? 4. What are the proper handling procedures for almond milk? 36 Peet's Explorer Leader s Guide - LP ver 1.0