THE BARISTA REFERENCE BOOK
Second volume of the series “The Barista Reference Book”, suitable for Baristas with experience and evolved Coffee Lovers.
A step forward towards professional espresso extraction.
It provides an in-depth view of coffee as product, the organoleptic profiles at the origin, after processing and after roasting.
It deals grinding, particle size distribution, tamping, coffee dose and extraction in a technical way to manage espresso variables.
It also adheres to the contents and exams Barista Skills Intermediate SCA.
The perfect handbook for students, during SCA courses and in the post-certifcation phase as a complete guide and personal growth path.
CHAPTER 1 - COFFEE
Other Species of the Coffea Genus
How Coffee Origins Affect Flavour
How Processing Methods Affect Flavour and Body
Box: Coffee Harvesting and Processing Methods
Effects of Roasting Degrees on Coffee Beans
Roasted Coffee Degassing
CHAPTER 2 – ESPRESSO BREWING
Dosing, Distribution and Tamping Techniques
The Coffee Dose
Particle Size Distribution
How Heat Affects Ground Coffee
CHAPTER 3 – ESPRESSO BREW RATIO
Brewed Coffee Analysis
How Different Ratios Affect Flavour and Body
How to Use a Refractometer
CHAPTER 4 – SENSORY SKILLS
How Extraction and Strength Affect Flavour and Body
Box: Extraction Parameters
Box: Extraction Stages
The Coffee Taster Flavour Wheel
Body and Texture
CHAPTER 5 - WATER
CHAPTER 6 - MILK
Causes of Milk Deterioration
CHAPTER 7 – MANAGING WORKSPACE AND WORKFLOW
Effective Arrangement of Equipment and Accessories
“Clean as you go” System
CHAPTER 8 – CUSTOMER SERVICE
Interacting with Customers
CHAPTER 9 – FINANCIAL MANAGEMENT
Costs and Revenues
CHAPTER 10 – SAFETY, HEALTH AND HYGIENE
Repetitive Strain Injuries (RSI)
Lifting Heavy Loads
Hygiene and Tidiness at Work
CHAPTER 11 – CLEANING AND FAULT DIAGNOSIS
Cleaning and Maintaining a Coffee Grinder
Cleaning and Maintaining an Espresso Machine