Setting up the Barista Station

Mise en Place for Coffee Service

• Turning on machines to achieve correct pressure
• Setting out cups, mugs, saucers, plates, jugs
• Ensuring supplies of milk varieties and sugars, including specialized sugars and substitutes
• Assembling flavorings and toppings
• Laying out flatware, serviettes, wipes, etc.

Cleaning Methods Appropriate for Machine Parts

• Cleaning the bean hopper using wet method and dry thoroughly before refilling
• Cleaning all remaining parts using dry cleaning method
• Backflushing group heaads according to industry method, using a blank filter and machine detergent
• Soaking steamer wands in hot water with steam venting to soften caked-on milk and wipe with damp cloth
• Washing drip trays
• Removing shower screens and diffusers. If appropriate, brush.
• Cleaning around the inside of the group head using an appropriate brush
• Cleaning group handle and filter basket, steam arm spout after removing using wet method

Maintenance Checks Regularly on the Machine

• Ensuring the doser arm delivers the correct dosage of coffee
• Stripping the grinder of all working parts, observing required safety procedures
• Checking grinder blades on a weekly basis to determine wear
• Checking steam pressure
• Replacing worn blades, filters and other parts as required

Taking Care of the Espresso Machine

Daily Maintenance Task of the Espresso Machine

• Checking water temperature
• Rinsing of the porta filter
• Cleaning of brew heads
• Back flushing

Monitoring  Procedures of the Espresso Machine

• Monitoring the water level
• Checking if water pump is functioning smoothly
• There should be occasional release of steam on top of the machine where the cups are located

C3: Counter Culture Cafe :"A Flavor Experience"

C3:Counter Culture Cafe

"A Flavor Experience" 

TRIVIA:
C3 is a feasibility study of students from UST-HRM Batch 2011

please like our page:

https://www.facebook.com/counterculturecafe

H2 Batch 2011
Clockwise from Top Left - Ra, Cid, Jeff, Lloyd, Bern,
Joy, Quenie, Malta and Jonalyn

CFAD partners
L-R: Kit, Cha, Nikka

2009-2010 Feasibility Studies

Description

An Elite Beverage Bar in the Making, catering to the clients needs and wants. Will cover from House Parties to Corporate Events and other different Celebrations. C3 provides innovative beverage concoctions infusing coffee, alcohol, fruit juice, jelly, wine, soda and tea.

We guarantee into bringing "A FLAVOR EXPERIENCE" to our patrons with our cocktails, shooters, mocktails and coffee concoctions together with fun and excitement.

Basic Coffee Concotions

Espresso

The literal meaning of the word "espresso" is "made on the spur of the moment". In Italy, it is chiefly used to describe coffee. It is the fresh extract of coffee. Espresso coffee should be served withing 20 seconds after it has poured.

Cappuccino

A standard Cappuccino is one part espresso with about three part of frothed milk. Cappuccino is more coffee and less milk using foam milk. The foam milk on top of the cappuccino acts as an insulator to help retain the heat of the liquid, allowing it to stay hotter longer.

Cafe Latte

Consistency is milkier than Cappuccino. One part espresso with at least five parts steamed milk and only a small amount of froth on top. Latte is less coffee and more milk and has latte art by the skills of the Barista.

Cafe Mocha

One part espresso with one part chocolate syrup and two to three parts of frothed milk. Optionally topped with whipped cream and chocolate drizzle.

Types of Espresso

Different Types of Espresso

• Ristretto Italian for "shortened". 

Espresso coffee drink extracted using less water, yielding a stronger taste. In some countries, referred to as a "short black".

• Lungo Italian for "long".

Espresso made by running about double the amount of water through the ground coffee. In some countries, referred as a "long black".

• Doppio Italian for "double".

Two measures of ground beans. In most English speaking countries, referred to as "double shot".

• Americano

Espresso coffee with additional hot water added to the extracted coffee.

• Corretto "corrected"

In which liquor, particularly "grappa" is added to the extracted espresso coffee.

Other Variations

• Espresso Con Panna

Espresso with a dollop of whipped cream

Con Panna means "with cream" in Italian

• Espresso Macchiato

Espresso with a dollop of milk foam. 

Macchiato means "marked" in Italian.

Espresso Extraction

Three things that affect extraction time

1. Dose - How much coffee you put in the portafilter
2. Tamp - How hard you pack the coffee in the portafilter
3. Grind - How fine or coarse the coffee is ground

Parts of Espresso

Espresso

The literal meaning of the word "Espresso" is "made on the spur of the moment". In Italy, it is chiefly used to describe coffee. When you ask for the "espresso" in a bar or restaurant, it always meant coffee. It is the fresh extract of coffee. Espresso should be served withing 20 seconds after it has poured.

Three Parts of an Espresso

1. Crema (Emulsion)- Produced when the oil gets emulsified by the pressure of the Espresso Machine.
2. Body (Suspension)- Particles and gas bubbles that are suspended in an espresso, helps inhibit the bitter flavor of the coffee.
3. Heart (Solution)- Water soluble elements.