5 competencies of Barista Flashcards
5 Core Competencies of Barista
Prepare espresso
Texture milk
Prepare and serve coffee beverages
Perform basic maintenance of machine and equipment
Perform basic cashiering and general control procedures
TYPES OF ESPRESSO MACHINE
Capsule Espresso Machines, Stovetop Espresso Makers, Lever-Driven Machines and Pump-Driven Machines
WHAT IS ESPRESSO?
concentrated coffee beverage brewed by forcing hot water under pressure through ground coffee
DIFFERENCE BETWEEN A BARISTA AND BARTENDER?
A barista is a person who makes espresso-based coffee drinks while a bartender mixes and serve alcoholic drinks
WHAT ARE THE CHARACTERSITICS OF ESPRESSO?
Color,
Appearance,
Aroma,
Taste,
Body,
Acidity,
Flavor
WHAT IS DOSE?
amount of coffee grounds used in a serving which is placed in the portafilter
WHAT ARE THE THREE PARTS OF ESPRESSO? (DESCRIBE EACH PART)
Solution - the water-soluble elements of the coffee and the dark brown base of the espresso shot Suspension and Emulsion
• Suspension - the tiny particles of coffee and gas bubbles that are suspended in the middle layer that contribute to the feeling of the body in an espresso and helps to prevent you from tasting the bitter flavors in the coffee.
• Emulsion - espresso brewing extracts more oils than other brewing method. The oils are emulsified into the brew by the pressure of the espresso machine. This emulsion is also called the “crema”. It helps to hold the flavors and aroma of the coffee.
WHAT IS CAFFEOL?
An oil produced by roasting coffee beans, giving the characteristic of flavour and aroma.
WHAT IS TAMPING?
The process of leveling and making the coffee grounds compact in the portafilter by pushing it in with at least 30lbs pressure.
WHAT ARE THE VOLUMES OR TYPES OF ESPRESSO?
Single (short black), Double Espresso (Doppio), Ristretto, Lungo, Americano, and Long Black
WHAT IS RISTRETTO?
an espresso shot that is extracted with the same amount of coffee but half the amount of water.
The end result is a more concentrated and darker espresso extraction
WHAT ARE THE 2 PHASES OF STEAMING MILK? EXPLAIN EACH PHASE.
Stretching - also known as ‘aerating’ is used to refer to the technique to heat and create desired amount of foam by introducing air into the milk.
Texturing - Once the milk has been correctly stretched, the milk is then texturized or emulsified by submerging the nozzle of the steam wand under the surface and creating a whirlpool motion. This thickens the milk up, giving it a smooth creamy texture.
