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PROFESSIONAL TECHNIQUES IN COFFEE & TEA THE METROPOLIS METHOD PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED TRAINING MANUAL INTRODUCTION & TABLE OF CONTENTS Introduction Barista This Manual Barista is a very powerful position in the This Manual is divided into sections, and coffee chain. Barista is the spokesperson for is intended to be read in order. You must the hundreds or thousands of people who first master the standards before you can were involved with each coffee, prior to its proficiently build drinks. This document is arrival in the café or restaurant. Barista the beginning of a journey into coffee, tea speaks for the farmers, the processors, the and coffee and tea preparation.If you study roasters, the business owners, and indeed this manual and practice the techniques, over for coffee itself. Barista is a technician, yes, time you can become quite proficient in drink but more importantly, Barista has expertise making; however, there is no substitute for in understanding all areas of coffee – from curiosity. Remain open to the idea that coffee cultivation to roasting to preparation to preparation is a craft, and like all crafts, you describing flavor. can only get better and better over time. Barista brings the best attributes of coffee For a deeper understanding of extraction forward with careful technique, and discusses and of advanced techniques, we recommend coffee in a way that is understandable and a series of books by Scott Rao, in particular inspiring to the customer. Barista aligns ‘The Professional Barista Handbook’. His the right coffee with the human in front of books can be found at www.scottrao.com. her, and the customer therefor has a higher likelihood of buying into the belief that great Training if always free at Metropolis, so coffee matters. Great coffee does in fact matter. please take us up on it. Keep learning. Keep practicing. Remain, at all times curious. PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED Table of Contents Chaper I: What is Coffee? 1. What is coffee, where does it come from, and how is it cultivated, processed, and roasted? Chaper II: Preparation Standards 1 Drip Coffee Standards 2 Espresso Standards 3 Iced Coffee Standards 15. Auto-drip Brewer 26. Espresso 47. Making Iced Coffee on an 17.French Press 31. Adjusting the Grind Auto-drip Brewer 19. v60 33. Flavor 49. Making Iced Coffee on a 22. Chemex 34. Milk Management Toddy Iced Coffee brewer 36. Latte Milk Steaming 40. Cappuccino Milk Steaming 44. Latte Art Chaper III: Methods of Preparation 1 Hot Espresso-Based Drinks 2 Other Hot Drinks 3 Iced Drinks 53. Single (Solo) Espresso 65. Chai Latte 71. Iced Latte 54. Double (Doppio) Espresso 66. Hot Cocoa/Flavored Steamer 73. Iced Flavored Latte/Mocha 55. Americano 67. Kids Hot Cocoa 75. Iced Americano 56. Redeye 69. Matcha Green Tea Latte 76. Iced Chai Latte 57. Café au Lait 77. Frappe 58. Espresso Macchiatto 78. Flavored Frappe 59. Espresso Cortado 79. Italian Soda 60. Latte 61. Cappuccino 62. Flavored Latte/Mocha Chaper IV: Cleaning & Maintenance 1 Auto-Drip Brewer, 2 Espresso Machine Dispenser, & Grinder & Grinder 81. Cleaning Your Fetco 89. Cleaning Your Espresso Auto-drip Brewer Machine 83. Cleaning Your Thermal 92. Cleaning Your Espresso Dispensers Grinder 86. Cleaning Your Bulk 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 101. Iced Tea on an Iced Tea Brewer 102. Iced Tea on an Auto-Drip Brewer PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED CHAPTER I: WHAT IS COFFEE? What is cofee, where does it come from, and how is it cultivated, processed, and roasted? 1 PROFESSIONAL TECHNIQUES IN COFFEE - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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. Notes: 2 PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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 1-3 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. Notes: 3 PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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. Notes: 4 PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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. Notes: 5 PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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. Notes: 6 PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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. Notes: 7 PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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. Notes: 8 PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED 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.