Coffee Making Course

Coffee basics

Bonnyrigg High School - Batista Training

This is a course run as an introduction to the coffee machine and espresso coffee.
Coffee Culture, Melbourne - Victoria, Australia

Coffee in Australia

Coffee service has become common in Australian food and beverage service. The most common coffee type is made with Espresso coffee, which we will be looking at during this course. There are many places who now sell espresso coffee and this suits the Australian way of selecting and drinking their coffee, this brings me to my first point. What is the best coffee? A hard question to answer. It is hard to define the best coffee, however, much of a good coffee can be determined by two key areas. Firstly, flavour, then temperature. These key factors are impacted when the Barista is not paying attention to detail. Before we look at these two areas, we will need to look at the machine and it's parts, then the equipment used to make coffee.


How to Make the Perfect Cafe Latte

How to make coffee

How to Extract the Perfect Espresso

Extracting the best Espresso - The steps

What you will need:

  • Porta-filter –with puck/ bucket inside
  • Tamper
  • Knock box
  • Grinder
  • Coffee mug or shot glass

Grind coffee fresh, the best coffee is ground fresh so that the essential oils and aromas from the coffee bean do not have time to escape. Also, you will need to make sure that the porta-filter clean by brushing it down.

  1. Dosing - Grind the beans fresh and distribute throughout the basket
  2. Level the coffee in the basket over the dosing chamber
  3. Tamping- using the tamper press the coffee into the basket using 1KG
  4. Finish and polish tamp- Apply 15 KG of pressure twist the tamp to polish then tap
  5. Then clean the around the basket to ensure that the seal will be secure
  6. 6. Purge the machine removes any cold water or coffee that may be left in the machine
  7. Engage the porta-filter and begin your shots immediately
  8. Place the cup under the spout. It should complete an auto shot that is 30 ml over 23-26 seconds to give a pleasant Crème
  9. Invert the porta-filter and tap on the Knock box to release the biscuit
  10. Then clean and purge the machine to finish
How To Make A Cappuccino Or Latte - Steaming and Frothing Milk

Steaming Milk-The steps

What you will use:

  • stainless steel milk
  • milk thermometer describe the guide
  • spoon for pouring

Before you start it is helpful to start with a cool jug and cold milk.Next it is important to clean the steaming wand by giving it a blast to remove any milk left in the nozzle.

  1. Fill the milk jug no more than half-way
  2. Insert the steam wand into the milk.
  3. The nozzle should be completely covered
  4. Next using the leaver turn the steam to full straight away. This is not a gradual process
  5. Slowly move the nozzle of the wand to the surface of the milk so that the milk is spinning in a whirlpool
  6. The volume of the milk will increase and you will need to continue to gradually bring the nozzle to the surface of the milk
  7. Keep an eye on the thermometer as it rises to the blue zone and stop the steam as the needle enters, do this as the temperature will continue to rise
  8. Clean the steaming wand

What not to do:Milk that is too hot is burnt and will have a distinct smell kind of sweet and putrid at the same time. There are two sounds that you can listen for to ensure the best texture, taste and temperature. The first is a high pitched sound where the wand is plunged too deep into the milk. The milk will not warm consistently throughout the jug and will not froth this will make it easier to burn. The second is a splashing sound where the wand is not submerged in the milk far enough. Neither of these methods will produce good milk for a cappuccino.

SHORT BLACK / ESPRESSO (SB) Coffee served in a small cup

LONG BLACK (LB) Put half a cup of hot water in a regular cup following by coffee.

MACCHIATO (MAC) Short Black with froth.

VIENNA COFFEE (VC) Long black with whipped cream and chocolate on top.

FLAT WHITE (FW) 1/3 Coffee, 2/3 milk and a little froth served in regular cup.

CAFE LATTE (CL) 1/3 Coffee, 2/3 milk, and a little froth served in glass.

MOCHA COFFEE (MC) Coffee with hot chocolate.

HOT CHOCOLATE (HC) Chocolate with hot milk.

CAPPUCCINO (CAP) 1/3 coffee, 2/3 milk and a lot of froth. Chocolate on top and served in a regular cup