everything Flashcards
what is espresso?
Espresso is a small amount of coffee brewed through high temperature water using pressure. It is typically brewed to create a strong, concentrated coffee shot. We serve 2oz double shots at a 1:2 ratio.
At what pressure is espresso brewed?
Espresso is brewed at 7 to 9 bars of pressure. This pressure is essential for extracting the flavors and oils from the coffee grounds
what is the dry weight for the Brother’s Blend espresso recipe?
the dry weight for the brother’s blend is 19-20 grams. This precise amount ensures consistency and balance in the espresso shot.
what is the ideal brewing ratio for large batch brewing and pour-overs at the cafe?
The ideal ratio is 1:15. This ensures a balanced extraction and optimal flavor.
what should you do before tasting espresso?
stir it vigorously, this helps to mix the layers and ensures a balanced taste.
When someone asks for an extra shot, what you should you give them?
you should give them about automatic doppio. This means serving a double shot of espresso 2oz.
What are you doing when steaming milk?
you are heating and expanding it. this process creates the microfoam necessary for latte art and a creamy texture.
what is the expected temperature for in-house and to-go drinks?
in-house 150, to-go 165
what is the key responsibility of bar one?
to pull shots and steam milk. bar one should lead the coordination of making drinks during rush periods to ensure quality and efficiency in every drink.
what should the crema of a well made espresso look like?
should be dark red/brown with some speckling. this indicates a properly extracted shot with good quality and flavor.
how should a latte’s surface appear?
a latte crema should blend seamlessly into the milk. the latte art should be symmetrical and well-defined, indicating properly steamed milk and well- smooth and blenextracted espresso.
how should the milk texture of a cappuccino appear?
should be dense and stand when raked with a spoon.
what is a cortado?
a double shot of espresso mixed with 2oz of steamed milk, poured like a latte with art. the milk should be the consistency of a latte, producing a thin cap of foam on the top of the drink.
what is a macchiato?
a double shot of espresso with a small amount of steamed milk. the milk is typically foamed anf placed on top of the espresso to “mark it” which is what macchiato means in Italian.
what does “purging the wand” mean?
releasing steam from the wand before and after use. this clears any milk residue and ensures hygienic and efficient steaming.
what is meant by “leading the rush” on bar one?
means leading, communicating, and directing other baristas during busy times, specifically in making drinks and moving the line. the manager on duty should still handle moving baristas in and out of station positions and is still in charge.
how should traditional drinks be served?
always in a clean cup, with a clean saucer and spoon. this maintains the presentation and hygiene standards of the cafe.
what does a clean portafilter ensure?
better taste without residual oils affecting the flavor. It is essential for maintaining the quality of the espresso shot.
What is the ideal espresso pull time?
between 25-35 seconds. This timing is crucial for extracting the optimal flavors from the coffee grounds.
what does the term “body” refer to in coffee tasting?
body refers to the heavier back-of-palate tones and the mouthfeel or weight of the drink. It contributes to the overall sensory experience of the coffee.
what does the term “acidity” refer to in coffee tasting?
refers to the bright, tangy, and lively flavors of coffee. It often presents as a crisp and clean sensation, typically felt at the front of the palate.
what is the primary role of a barista at conscious cup?
to create a welcoming atmosphere and memorable experience through expertise in coffee and friendliness. Baristas are vital in enhancing the overall customer experience.
what are the most common coffee processing methods?
natural (dry), washed (wet), and honey. Each method affects the final flavor profile of the coffee.
describe the washed processing method.
involves removing the cherry’s pulp before drying the beans. This method often produces a cleaner and brighter flavor profile.
describe the natural processing method.
involves drying the whole coffee cherry in the sun. This method can result in fruity and complex flavors.
how can we ensure ethical sourcing of coffee?
by maintaining transparency in the supply chain and building strong relationships with coffee farmers either directly or through trusted importer partners. This includes regular visits to farms, fair compensation for producers, and buying coffee from the same farmers year after year.
why is transparency important in ethical coffee sourcing?
allows consumers to know the origins of their coffee and it builds trust and accountability in the supply chain.
How do strong relationships with coffee farmers benefit our business?
ensure a stable and high-quality supply of coffee. It also supports the farmers’ livelihoods, promotes sustainable practices, and fosters long-term partnerships.
describe dosing, leveling, and tamping in espresso preparation.
proper dosing ensures the right amount of coffee grounds is being used, leveling ensures an even distribution, and tamping compresses the grounds for uniform extraction.
how does proper communication impact the efficiency of the bar during rush periods?
ensures that tasks are delegated effectively and operations run smoothly. It helps prevent errors and ensures that all orders are prepared quickly and accurately.
What is crema and why is it important in espresso?
crema is the thick reddish-brown foam that forms on top of an espresso shot. It is a sign of a well-extracted shot and contributes to the flavor and mouthfeel.
how does the grind size affect espresso extraction?
The grind size affects the rate of water flow through the coffee grounds. Finer grinds slow down an extraction, increasing contact time, while coarser grinds speed it up, both influencing flavor and balance.
what is microfoam and why is it important in milk-based coffee drinks?
microfoam is finely textured milk with small bubbles, created during steaming. It is crucial for latte art and provides a creamy texture to the drink.
why is cleanliness important in a coffee bar?
cleanliness prevents contamination, maintains a professional appearance, and ensures a high standard of beverage quality. It reflects the cafes commitment to excellence.
What role does a clean saucer and spoon play in serving coffee?
enhances the presentation and hygiene of the beverage. They contribute to the overall customer experience by reflecting attention to detail.
How does temperature affect the taste of coffee?
temp influences the extraction process and the final flavor profile of coffee. Optimal temperatures ensure balanced flavors, while too high or too low can result in under or over-extraction.
Why is it important for baristas to engage with customers?
engaging with customers creates a welcoming atmosphere and builds rapport. It enhances the overall customer experience and promotes loyalty to the cafe.
What is percolation as a brewing method?
percolation is a brewing method where water passes through coffee grounds. This method is used in making pour-over and batch brewing to extract flavors efficiently.
What is the Hario V60 brewing method known for?
The Hario V60 is known for its versatility and ability to highlight the sweetness and clarity in coffee. It is a popular method for pour-over brewing.
Why do we pre-wet the filter while preparing a Hario V60 pour-over?
we pre-wet the filter and the vessel with hot water to warm everything up and rinse away any paper taste. This prepares the V60 for brewing.
What grind size is recommended for the hario V60?
medium to fine, about the size of sugar. this grind size ensures proper extraction.
What is the bloom phase in Hario V60 brewing?
the bloom phase involves pouring roughly double the dry weight of water over the coffee grounds to release CO2 which will allow water to better saturate the particles creating better extraction. this step is crucial for better extraction.
How much water should you use in total for a 30g coffee dose in a Hario V60?
For a 30g coffee dose in a Hario V60, you should use 450g of water. This ratio ensures a balanced and flavorful cup at the go-to 1:15 ratio.
what is the significance of using clean, filtered water in coffee brewing?
it ensures that no off-flavors are introduced to the coffee. it is essential for achieving a pure and balanced cup.
What should the coffee bed look like after finishing a Hario V60 pour-over?
the coffee bed should be level and flat after finishing a hario v60 pour-over. this indicates an even extraction and properly brewed coffee.
where did coffee originate?
Ethiopia, where early humans are believed to have eaten the coffee cherries for their stimulating effects. Ethiopians later began brewing coffee, creating the drink we know today. The Ottomans started cultivating coffee in Yemen in the 15th century, spreading its popularity throughout the Middle East and eventually the world.
What are the two most common species of coffee and their differences?
Arabica and Robusta. Arabica beans are known for their smooth, complex, and sweet flavors and lower caffeine content, while robusta beans have a stronger, more bitter taste and higher caffeine content. Arabica coffee makes up about 80% of the global market.
What is a specialty coffee?
high-quality coffee that scores above 80 points on a 100-point grading scale. It represents only a small fraction of global coffee production and is known for its exceptional flavor, distinctiveness, and minimal defects.
Why is it important to greet each customer and engage with them throughout their visit?
Because this creates a welcoming atmosphere and builds rapport. It enhances the overall customer experience and promotes loyalty to the cafe. It is valuable in and of itself to be a warm, welcoming space for people to be themself.
What is coffee?
The coffee tree, scientifically known as Coffea, is a shrub-like flowering plant. It produces cherries that grow in bunches. These cherries contain seeds, known as coffee beans, which are processed, dried, roasted, and then brewed to create the popular drink known for its stimulating effects due to its caffeine content.
