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Barista Manual AZZURRO COFFEE

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Barista Manual AZZURRO COFFEE Barista Manual AZZURRO COFFEE At Azzurro we don’t just roast exceptional coffee in Italy and sell it at competitive prices. And we don’t just provide excellent service before, during and after delivering the coffee. We build strong, long-term partnerships with our customers. MONTE CARLO Appeals to a delicate palate, Monte Carlo offers a pleasing, strong flavour in medium strength with a smooth finish. Sourced from one of Italy’s finest, most reputable suppliers using the finest quality beans from around the world, Monte Carlo comprises 50% Arabica and 50% Robusta. This blend is proving a highly popular choice. MONZA Ideal for coffee connoisseurs, this smooth, aromatic, rich blend is full flavoured with plenty of body and depth, complemented by strong, earthy flavours. We source Monza from one of the most discerning suppliers in Italy, stipulating the finest quality beans from around the world, matching 70% Arabica to 30% Robusta. OUR COFFEE EQUIPMENT COFFEE GRINDER • The function of the grinder is to grind the coffee beans to the right particle size and dispense the correct dose of coffee. • The dose of ground coffee dispensed from the grinder must be between 14 and 15 grams. We adjust the grinding of coffee depending on factors such as temperature and humidity. This must be checked regularly, at least 4 times a day, by making an espresso. The greater the distance between the blades — the coarser the grind. The closer the distance between the blades — the finer the grind. The grinder allows for small changes to be made with instant results by adjusting the rods at the back. • Ensure that no chemicals are being used when cleaning tamp and grinder. Use soft brushes only. DO NOT WASH THE HOPPER IN THE DISHWASHER MACHINE AS THE SOAPY CHEMICAL USED BY THE MACHINE WILL DAMAGE THE FLAVOUR OF COFFEE. (On Demand Grinder) (Traditional Doser Grinder) 2 COFFEE BEANS Always fill the hopper with fresh coffee beans. Oxygen is the enemy of coffee. Once opened and removed from the bag, the freshness of the beans will last for a maximum of 24 hours. If there are any beans left in the hopper at the end of the day, remove and store them in an airtight container overnight. TAMPING SYSTEM • The function of the tamper is to compact the loose ground coffee into the basket of the handle • The water used in making an espresso is under high pressure; tamping helps the water flow through the coffee evenly, creating the correct resistance to ensure proper brewing. • There are many different kinds of tampers. In AZZURRO we use the dynamometric tamper, which ensures 25kg of pressure is applied every time (the correct amount of pressure). Traditional tamper: tamp, press and twist the coffee to ensure a solid pack When tamping, release the lever immediately after the ‘click’ noise, guiding lever slowly backwards. (Dynometric) (Traditional) WHEN PREPARING ESPRESSO, THE BARISTA’S GOAL SHOULD BE: • Ensure that every dose is 15 grams • Choose the grind setting that will provide the desired rate of pour • Distribute the dose evenly to provide equal resistance to the water. • Tamp with enough pressure to eliminate empty spaces and compact the coffee • Ensure the brewing water is of the desired temperature • Complete these tasks efficiently and consistently 3 PARAMETERS FOR A PERFECT ESPRESSO EXTRACTION The perfect extraction time for our espresso is 21 seconds (4-1) from when you press button. Below you will find the parameters you need to check to ensure a correct extraction every time. DOSE • The correct dose of coffee in AZZURRO is between 7/8 grams for single shot and 14/16 grams for double shot. • This amount will ensure consistency when brewing an espresso. • Too high or too low a dose will result in a fluctuating rate of POUT. Check the weight of your dose at least twice a day and adjust it accordingly. GRIND • The particle size of ground coffee should not be too fine or too coarse. • The correct grind will result in a slow and steady flow of espresso into the cup. • A fine grind will cause a greater resistance to the flow of water through the coffee, resulting in the coffee being over-extracted (longer extraction time), so adjust your grinder to a coarser grind. • Coarse grind will cause less resistance to the flow of water through the coffee, resulting in the coffee being under-extracted (shorter extraction time), so adjust your grinder to a finer grind. After adjusting the grind, dispense two shots of coffee and dispose of the loose grounds and time your espresso from the third shot onwards. WATER TEMPERATURE • During the extraction the water temperature must be between 86 - 93Oc to ensure the coffee brews correctly. • As it is not easy to control the temperature of the water, check the boiler pressure gauge. When the pressure is between 1.0 to 1 .1 bars the water should be at the correct temperature. If not, inform your manager immediately. WATER PRESSURE • The perfect espresso requires 9 bars of pressure. Check the water pressure gauge while extracting the coffee. If not at 9 bars, inform your manager immediately. VOLUME • The correct volume for an espresso is 30ml + crema. To check the volume you can weigh the espresso on a scale. The correct weight is around 30 grams. 4 PREPARING THE COFFEE HANDLE 1. Remove the handle from the group head 2. Press the button to flush the group head 3. Dose the coffee into the handle by pushing the handle into the activation button 4. Gently level the loose coffee grounds by tapping the sides with the palm of your hand 5. Place the handle onto the handle rest of the tamper 6. Pull down the lever of the tamper until you hear a click (do not apply more pressure after this) 7. Wipe the handle 8. Insert the handle into the group head 9. Press the selected button immediately 10. Time the rate of pour with the timers provided Top Tip: Room temperature can also have an effect on the rate of pour. When the room is cold, the flow of the coffee will slow down. And when it’s hot it will flow faster so you will need to adjust your tamp or grind. WE MUST REMAKE ANY COFFEES THAT ARE NOT SERVED TO STANDARD. INFORM THE CUSTOMER FIRST THEN MAKE A NEW ONE. PLEASE SERVE PERFECT ESPRESSO EVERYTIME! 5 THE PERFECT ESPRESSO The dose for a single shot is grams The dose for a doublt shot is grams The ROP is seconds The colour of the crema is In the table below, please tick whether the rate of pour would be faster or slower: Faster ROP Slower ROP Heat (hot room) Cold (rainy day) Grind (coarser) Grind (finer) Dose (too big > 14-15g) Dose (too small < 14-15g) ROP is too fast (runs in less than 21 seconds +/-) - What could the reason be? (tick) Dose is too small Dose is too big Grind is too fine Grind is too coarse Temp is too cold Temperature is hot ROP is too slow (runs in more than 21 seconds +/-) - What could the reason be? (tick) Dose is too small Dose is too big Grind is too fine Grind is too coarse Temp is too cold Temperature is hot THE ABC OF ESPRESSO AND TASTE Aroma The Aroma reaches our senses first. Aromatic sensations can be complex and often described as floral, fruity, chocolate, etc. Aromas are absorbed by smelling the vapour released directly from the espresso. Body The body is the consistency and structure of the espresso felt in the mouth. When drinking an espresso, you could determine its syrupy consistency, its viscosity and density. Crema The crema distinguishes an espresso from any other coffee preparation methods. Elements that define a good crema can be characterised by: • the colour (hazelnut brown) • the texture • the consistency Taste The four basic profiles when tasting coffee can be describe as sour, sweet, salty and bitter. The makeup of a blend can determine the predominance of any one of those profiles. The best way to describe our Espresso is rich, bold and complex — complex from the dominant dark notes balanced with sweet notes. The dark notes have distinct toasted bread and intense dark chocolate flavours balanced with the lighter notes of sweetness like caramel. 6 STEAMING & FOAMING MILK • Fill the jug with 1/3 of fresh cold milk. • Purge the steamer. • Place the tip of the steamer just below the surface, at 3 0’clock position. This will create a vortex that will break down the bubbles into ‘micro foam’. • Open the steam valve fully. The tip of the steamer must be kept under the surface slowly lowering the jug as the foam rises. Ensure that the tip of the steamer is always just under the surface. Listen for a “chirping sound” • Stop heating the milk at 140T. • Turn the steam valve off before removing the jug (pressure from an open steamer will cause milk to splatter everywhere). • The temperature will continue to rise to 150T - 160T. This is the correct temperature to serve the milk. • Wipe the steamer with a clean, damp red cloth after every use and purge again. • Leave the milk to settle for 30 seconds. • Tap and swirl the jug against the counter top to knock the bubbles out. • When the milk has been foamed properly, it will look creamy, thick, silky and visibly increased in volume. (maximum doubled). MILK MANAGEMENT TIPS • Milk must be stored between 2oC - 5oC in the fridge. • Don’t foam more milk than you need. Best practice is to use a small jug.
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