PROFESSIONAL TECHNIQUES IN COFFEE & TEA€¦ · Coffee Cultivation, Evaluative Selection, and Roasting Coffee Cultivation Coffee is the seed of the fruit that grows on coffee trees

P R O F E S S I O N A L T E C H N I Q U E S I N C O F F E E & T E A - T H E M E T R O P O L I S M E T H O D , M E T R O P O L I S C O F F E E C O M P A N Y, 2 014 , A L L R I G H T S R E S E R V E D

PROFESSIONALTECHNIQUES IN COFFEE & TEA

PROFESSIONALTECHNIQUES IN COFFEE & TEAT H E M E T R O P O L I S M E T H O D


BaristaBarista is a very powerful position in the coffee chain. Barista is the spokesperson for the hundreds or thousands of people who were involved with each coffee, prior to its arrival in the café or restaurant. Barista speaks for the farmers, the processors, the roasters, the business owners, and indeed for coffee itself. Barista is a technician, yes, but more importantly, Barista has expertise in understanding all areas of coffee – from cultivation to roasting to preparation to describing flavor.

Barista brings the best attributes of coffee forward with careful technique, and discusses coffee in a way that is understandable and inspiring to the customer. Barista aligns the right coffee with the human in front of her, and the customer therefor has a higher likelihood of buying into the belief that great coffee matters. Great coffee does in fact matter.

This ManualThis Manual is divided into sections, and is intended to be read in order. You must first master the standards before you can proficiently build drinks. This document is the beginning of a journey into coffee, tea and coffee and tea preparation.If you study this manual and practice the techniques, over time you can become quite proficient in drink making; however, there is no substitute for curiosity. Remain open to the idea that coffee preparation is a craft, and like all crafts, you can only get better and better over time.

For a deeper understanding of extraction and of advanced techniques, we recommend a series of books by Scott Rao, in particular ‘The Professional Barista Handbook’. His books can be found at www.scottrao.com.

Training if always free at Metropolis, so please take us up on it. Keep learning. Keep practicing. Remain, at all times curious.

T R A I N I N G M A N U A L I N T R O D U C T I O N & TA B L E O F C O N T E N T S

Introduction


Table of Contents

Chaper I: What is Coffee?1. What is coffee, where does it come from, and how is it cultivated, processed, and roasted?

Chaper V: What is Tea?96. What is tea, where does it come from, and how is it cultivated and processed?99. Hot Tea101. Iced Tea on an Iced Tea Brewer102. Iced Tea on an Auto-Drip Brewer

1 Drip Coffee Standards15. Auto-drip Brewer17.French Press19. v6022. Chemex

1 Hot Espresso-Based Drinks53. Single (Solo) Espresso54. Double (Doppio) Espresso55. Americano56. Redeye57. Café au Lait58. Espresso Macchiatto59. Espresso Cortado60. Latte61. Cappuccino62. Flavored Latte/Mocha

2 Espresso Standards26. Espresso31. Adjusting the Grind33. Flavor34. Milk Management36. Latte Milk Steaming40. Cappuccino Milk Steaming44. Latte Art

2 Other Hot Drinks65. Chai Latte66. Hot Cocoa/Flavored Steamer67. Kids Hot Cocoa69. Matcha Green Tea Latte

3 Iced Coffee Standards47. Making Iced Coffee on an Auto-drip Brewer49. Making Iced Coffee on a Toddy Iced Coffee brewer

3 Iced Drinks71. Iced Latte73. Iced Flavored Latte/Mocha75. Iced Americano76. Iced Chai Latte77. Frappe78. Flavored Frappe79. Italian Soda

Chaper II: Preparation Standards

Chaper III: Methods of Preparation

Chaper IV: Cleaning & Maintenance

1 Auto-Drip Brewer, Dispenser, & Grinder81. Cleaning Your Fetco Auto-drip Brewer83. Cleaning Your Thermal Dispensers86. Cleaning Your Bulk Grinder

2 Espresso Machine & Grinder89. Cleaning Your Espresso Machine92. Cleaning Your Espresso Grinder

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CHAPTER I: WHAT IS COFFEE?

What is coffee, where does it come from, and how is it cultivated, processed, and roasted?

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WHAT IS COFFEE?Coffee Cultivation, Evaluative Selection, and Roasting

Coffee CultivationCoffee is the seed of the fruit that grows on coffee trees (coffea). Coffee trees grow near the equatorial belt, and are divided into two main categories – Arabica, and Robusta. The vast majority of specialty coffee is Arabica. Metropolis purchases only Arabica coffee.

In the Arabica category, there are many many varieties. Some of the most well-known and widely cultivated are Bourbon, Catuai, Caturra, and Typica. Coffee comes into harvest at different times in different parts of the world. Generally speaking, Central American and East African coffees are winter/spring harvest, South American coffees are late summer harvest, and Indonesian coffees are winter harvest. Once harvested, the coffee needs to be processed, dried, and evaluated before it is ready for export. It typically takes between 2 and 3 months from ‘picking ’ to arrive at our roasterie in Chicago.

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The fruit of a coffee tree is called a ‘cherry ’. Coffee cherries ripen once per year per tree and are then harvested, in most cases, by hand. Coffee cherries change color, and when ripe, will take on a bright red, purple, orange, or yellow color, depending on the coffee varietal. Pickers must be skilled in selective picking in order to harvest coffee when it’s ripe, as it ripens at different times on the tree. Thus, a picker will typically spend 1-3 months harvesting so that they can get all the coffee as it ripens.

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The cherry has a skin on the outside. Inside the skin is a sticky, grape-like substance called pulp. Inside the pulp are two seeds (except in peaberries where there is only one). The seeds are each wrapped in a thin skin called ‘silver skin’, and the silver skin is wrapped in a hull called the parchment.

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In order to prep the coffee for export, the skin, pulp, parchment, and silver skin must be completely removed from the seed. The removal of these elements is called processing. Processing takes three main forms – natural, pulp-natural, and washed. Each lends itself to different cup flavor characteristics, just as different forms of wine processing lead to differences in a wine’s flavor.

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Natural ProcessingIn ‘natural processing ’, cherries are dried in whole. They can be dried on drying patios or on raised, screened beds (see photo). While drying, under ideal circumstances, the cherries are sorted manually for ripeness and defect. Once dry, the cherries are dry milled down to the seed itself. The form of processing tends to produce coffees that are very fruit-forward, with a great deal of cup complexity.


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Pulp-Natural ProcessingIn ‘pulp-natural’ processing, the skin and a minimal amount of the pulp is removed from the cherry using a grinding disc. Once the skin is removed, the seeds are allowed to dry surrounded by the pulp, silver skin, and parchment (see photo). Once dry, the pulp-covered seeds are run through a dry mill to remove the silver skin and parchment. This form of processing tends to produce coffees that are somewhat clean, but layered and juicy.

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Washed CoffeeIn ‘washed coffee’ the skin and the majority of the pulp are removed from the seed using a grinding disc. Once cleaned of the skin and pulp, the seeds soak in a water bath for 2-3 days, allowing the pulp to break down through a process of fermentation. In the water bath, the seeds are continually agitated to remove any remaining bits of pulp.

The washing process is unique in that, during the bath, defective seeds that are less dense rise to the top of the bath and are removed, as do pieces of pulp and foreign matter like twigs and leaves. It is a natural way to sort for defect.

Once washed, the coffee is dried in the silver skin and parchment. Washed coffee can be dried on patios, raised screened beds, or in mechanical driers. The coffee must be turned over and over to promote equal drying. Once dry, the parchment and silver skin are removed in a mill. This form of processing tends to produce coffee that is clean, acidic, and virtually free of defect.


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After Processing, Before ExportAfter processing and drying, coffee is often hand-sorted once more for defect before packing in plastic lined burlap sacks. Once packed, the coffee is ready for qualitative analysis.


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EvaluationMetropolis is notoriously hard on coffee during evaluation. We receive samples from farms and coffee brokers, then sample roast the coffee in our lab. Sample roasting is a specific form of roasting where we roast all coffees identically – very light – as such, the base characteristics of the coffee, both good and bad, are easily identifiable.

Once a coffee is sample roasted, we ‘cup’ (taste) it using the Specialty Coffee Association of America cupping protocol. Cupping is blind so that we are not influenced by name or label. We then score the coffee in aroma ( both dry and wet), flavor, acidity, body, aftertaste, uniformity (from cup to cup), balance, cleanliness of the flavor, and sweetness. A perfect score is 100. A minimum score for a Metropolis blend component is 84. We reject as unfit more than 95% of the samples we receive.

Our evaluative criterion is first and foremost based on quality, however a delicious coffee is not enough. It must also be sustainable ( both economic and ecological), interesting, seasonally vibrant, and able to hold its own place on our menu. Finally, we highly weigh relationship in each coffee – we give preferential treatment to famers that we have a relationship with, and tend to buy these coffees season after season.


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After EvaluationIf a coffee makes it through our stringent evaluative process, we purchase as much as we think that we’ll need so that we can use it all while it is still fresh (3-8 mos after harvest). Sometimes that means 2 bags (as in the case of some of the microlots that we purchase) and sometimes that means multiple shipping containers (as in some of the elements of our signature blends like Redline Espresso).

The coffee lands at various shipping ports around the US, then is stored in climate-controlled warehouses. We then bring the coffee to our roasterie as needed.

Roasting & Quality ControlThe basic philosophy that underlies the Metropolis roasting process is that we ‘roast to the coffee’ rather than ‘roast to the roast’. Each coffee has a slightly different manner in which it wants to be roasted. That said, in general, the coffees that we buy tend to want to be roasted light to medium, as the coffees are vibrant and fresh.

However, if we go too light, we risk under-developing the coffee, leaving a sour flavor. If we go too dark, we cover up the coffee with carbon and smoke, overpowering the essence of the coffee. Too fast, and the coffee can be roasted on the outside but not the inside. Too slow, and the coffee gets ‘baked’, imparting a bitter flavor like paper. Different coffees have differing density, moisture content, bean size, etc. Also, the roasterie itself has varying levels of temperature, humidity, and air flow. A skilled roaster must be able to take all of the factors that influence the roast, then execute a repeatable, brilliantly delicious coffee. A Metropolis roaster must apprentice for well over a year before being considered ‘a keeper of the flame’.

During the roast, many chemical reactions occur and the roaster takes everything into account in order to reach the same end result batch after batch, each batch taking 12-15 minutes. After roasting, the coffee is bagged immediately to preserve freshness. Bagged coffee is either shipped the same day that it is roasted (for out of town accounts), or delivered the day after the roast to local accounts. Fresh coffee is better than stale coffee, so we only roast for the orders that we have received.

Here are the stages of coffee development during a regular, production roast. We end our roasts at some point during 2nd crack on a full batch of coffee (80%-90% drum capacity).


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6 Stages of Coffee Roasting(From green to Vienna)


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Green coffee: unroasted coffee (room temperature).

Cinnamon stage: 1st crack is drawing near and many flavor-developing reactions are on the horizon. Some bean expansion is visible and the coffee begins to shed its silver skin or chaff.

1st Crack: what is known as the Maillard Reaction starts to take place – In this process, hundreds of different chemical compounds are created. This process also occurs in the cooking of many other foods, such as beef and bread. Sugars are browning, and the bean is also beginning to expand violently, creating a very audible, cracking or popping sound, referred to as 1st crack.

Vienna: The roast level eclipses the flavor character unique to the coffee’s origin. Sugars are heavily caramelized resulting in a carbon-like flavor commonly associated with dark roast coffees. Dark roast coffees tend to taste more like each other – as the differences due to distinct origins are obscured in the roasting process.

Beyond this level is French where no origin flavor is present. Beyond French is fire.

2nd Crack: C02 outgassing begins. An oily sheen begins to appear on the bean. Sugars are caramelizing, and this is when a “roasty ” flavor would begin to appear in the cup. The audible “sizzling ” sound that occurs during this stage is referred to as 2nd crack. The physical fracturing of the cellulose matrix of the coffee produces this cracking sound.

Yellow/orange stage: coffee is absorbing heat, losing moisture, and beginning to develop color.

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After RoastingAfter we finish roasting a batch of coffee, we perform two critical stages of quality control.


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We run a 100g sample through a laser color analyzer to make sure that we have roasted the coffee thoroughly to the pre-determined level. If the coffee is not within the small range that we deem appropriate, we donate it to charity.

The day after each roast, we cup the results to make sure that we are roasting to the potential of the coffee. It is during these cuppings that we make minute changes to the way that we roast. Over time, the raw coffee may change slightly. For example, it may lose a little bit of moisture. We decide, while cupping, to approach roasting a little bit differently to accommodate the changes in the coffee.

QC is an extremely important part of our process. Hubris does not exist in our roasterie. We constantly strive to improve our process – to grow and to learn. Thankfully we are part of a long chain of growers, processors, importers, retailers, and bariste who want to do right by the coffee. It is a privilege to work among such consummate professionals!

14P R O F E S S I O N A L T E C H N I Q U E S I N C O F F E E & T E A - T H E M E T R O P O L I S M E T H O D , M E T R O P O L I S C O F F E E C O M P A N Y, 2 014 , A L L R I G H T S R E S E R V E D

1 Drip Coffee Standards2 Espresso Standards3 Iced Coffee Standards

CHAPTER II: PREPARATION STANDARDS

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AUTO-DRIP BREWERFreshness, Storage, & Ordering Standard For Drip Coffee

Freshness StandardWhole Bean drip coffee should be used within 9 days of the roast. The roast date is indicated on the bag.

Coffee brewed into thermal carafes must be used or discarded within 60 minutes.

Storage StandardStore your coffee at room temperature in the bag that it came in. Once you open a bag, roll it down tightly and pinch it shut with the tin tie.

DO NOT STORE YOUR BAGS OF COFFEE ON TOP OF THE BREWER, OR IN THE FRIDGE OR FREEZER.

Employ a FIFO (first in first out) rule for your coffee. If you have coffee over 3 weeks old, it needs to be donated to charity - it can no longer pass the Metropolis Coffee freshness test.

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To brew auto-drip coffee, the first thing that you need to do is to weigh your coffee. If you don’t have a scale, you can purchase one from us at around $30.

Use this Coffee Dosing Cheat Sheet to determine how much coffee to use:

Once you weigh out your batch, grind it on the ‘auto-drip’ setting on your grinder. Since ground coffee stales much faster than whole bean coffee, grind only as many batches as you will need in the next 4 hours.

Prepare your dispenser by cleaning and preheating it with hot water. Make sure it is emptied completely before brewing.

Freshly brewed coffee must be consumed or discarded within 1hr of the brew, ideally within 45m. Any longer and it will taste old, even if it is still hot. Label your dispenser with the brew time to make sure that you are within the 1hr window of service.

3Put the ground coffee into a filter, then put the filter into your filter basket. Shake the basket slightly to level the grounds, then insert the brew basket into the brewer.

5 Center the dispenser under the brew basket, then start your brew cycle. Do not dispense coffee during the brew cycle – the coffee brews in stages, and the entire batch needs to be completely brewed in order for the coffee to taste great.

1.65g/fluid ounce55g/liter110g/ per 2 liter

165g/ 3 liter205g/gallon308g/gallon

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FRENCH PRESS

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Dosing: For a 4 cup (12oz) french press, use 19g coffee. For a 12 cup french press (approx. 32oz), use 56g coffee.

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Preheat the carafe with hot water.

Grind the coffee on a course, french press setting, then pour the grounds into the preheated carafe.

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Using water that is around 200 F, pour over the grounds until the carafe is 1/3 full, then gently stir the grounds. Total steep time is 4m. Start your timer.

30 seconds after first contact between grounds and water, fill the carafe to the top, set the plunger at the top of the grounds, then wait.

At 4m, slowly and gently depress the plunger. Your coffee is now ready to be served. Serve immediately, as the coffee will turn bad very quickly if left in the carafe.

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v60

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This is standardized for a 300ml cup (10oz).

Dosing: Use 26g coffee and 365g of water at 200 degrees.

3 Grind your coffee on an auto-drip (flat bottom) setting.

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Preheat (with hot water) the vessel or cup that you will brew into.

Fold the bottom seam of the filter over, put the filter into the v60 cone, then pre-wet the filter.

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Put your coffee into the filter, put the v60 cone onto your vessel, then put the cone and vessel onto a gram scale. Tare your scale to zero.

After the bloom, pour in a circular fashion over the center of the grounds. Pour in a slow but steady stream until you are around 1" below the top edge of the cone.

Pour 50-70 grams of water directly over the grounds. Start your timer. Allow the grounds to ‘bloom’ for 45 seconds.

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As the brew level decreases, continue to pour, keeping the level at 1" below the top edge of the cone. Continue until the scale reads 365g.

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8 Total time should be between 3:00 and 3:30. If you are longer or shorter, adjust your grind to get to the 3m mark (finer will lead to a longer extraction, and courser will speed things up).

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CHEMEX

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This method of production is based on brewing a 22oz batch of coffee.

Dosing. Use a 1:16 ratio (weight). For 11oz of brew, use 21g coffee and 335g water. For 22oz, use 42g coffee and 670g water.

For a 670g brew, total time from start to finish should be between 4:30 and 5:00. Due to drain down times, brew times will be longer for a bigger batch and shorter for a smaller batch.

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Place the filter into the carafe so that the side of the filter with 3 layers is facing the spout.

Prewet the filter by pouring hot water over it. The water will drain into the carafe, preheating the carafe.

Pour the preheating water out of the carafe.

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Grind your coffee ever-so-slightly courser than an auto-drip (flat bottom) setting.

Multiply your coffee dose by 2, then pour that number of grams of water over the grounds. Eg. 42g coffee = 84g water. Start your time. Allow the grounds to ‘bloom’ for 45 seconds.

Put your coffee into the filter, and then put the chemex onto a gram scale. Tare your scale to zero.

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After the bloom, pour in a circular fashion over the center of the grounds. Pour in a slow but steady stream until you are around 1" below the top edge of the chemex. Do not pour near the edges of the coffee.

As the brew level decreases, continue to pour, keeping the level at 1" below the top edge of the cone. Continue until the scale reads 670g, or the total amount that you are brewing.

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ESPRESSOWe divide the espresso training into 2 parts – standards and methods of production. The standards are the building blocks that the methods of production are built with. We will constantly reference the standards in the MOPs, so please familiarize yourself with the standards.

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Use Redline that is 4-10 days from the roast date indicated on the bag.

In a double basket, dose 17g-19g of espresso. In a triple basket, dose 21g-23g.

A double shot of Redline is best at 1.5oz-2oz at 22-26 seconds.

Set your espresso machine’s brew temperature as close as possible to 201 degrees.

Keep your espresso hopper filled to the top and the tamper on the hopper lid.

Keep your dosing chamber completely empty between shots.

Redline Espresso Standard

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Empty the portafilter in the knockbox, then quickly wipe the basket clean and dry with a dry bar rag.

Shake the portafilter slightly to level the grounds in the basket. This will distribute the grounds equally throughout the basket.

Grip the tamper the way that you would hold a doorknob – where the handle of the tamper is in the palm of your hand, and the tips of your thumb and index finger should rest on the top edge of the tamping surface.

Grind and fill your portafilter to 1/8" above the top of the basket. In a double basket, this should be equivalent to 17g-19g. In a triple basket, this should be equivalent to 21g-23g. Make sure that you are using the same amount of coffee +/- .5g every time. Consistency is important.


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Place the tamper into the basket exactly parallel to the surface of the basket. Press down on (tamp) the coffee with 30#-40# of pressure. Calibrate yourself by tamping on a floor scale to get a sense for what 30#-40# feels like. Use the same pressure consistently.

Before reinserting the portafilter, run approximately 2oz of water from the group head of the espresso machine This will purge any grounds or oils stuck to the screen.

Gently insert and tighten the portafilter into the group. Put a cup under the portafilter, then begin your shot and your timer immediately. Do not hesitate, as the coffee is baking against the screen once the portafilter is in place.

After tamping, wipe the rim of the basket and the ‘wings’ of the portafilter to remove any excess coffee.


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9 Watch your shot carefully.

YOU ARE LOOKING FOR 1.5OZ-2OZ OF BREWED ESPRESSO IN 22-26 SECONDS.


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The shot should take a few seconds to get started.

0-10 seconds

10-20 seconds

20-26 seconds

Then will produce a thick, glossy, dark-brown stream.

The color of the stream will lighten over the period of the extraction. Once the stream is a blonde color. The coffee has given everything that it has to give, and the shot is done.

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In the end, you should have a shot that looks like these images. 90% reddish brown crema. 1.5oz-2oz total shot volume, extracted over 22-26 seconds.

It looks great, but how does it taste? Redline has flavors of chocolate, wine, spice, and honey. In milk, Redline becomes even sweeter with notes of caramel and chocolate.

After you’ve brewed the espresso, dump out the spent espresso grounds ‘puck’ into the knock box immediately. Do not keep spent grounds in your portafilter

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ADJUSTING THE GRINDRedline is best pulled at 1.5oz-2oz over 22-26 seconds. If you carefully follow the steps of the espresso standard but your espresso does not pull the correct volume within the time frame, you need to make a grind particle size adjustment.

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1 To adjust faster: If your espresso takes longer than 26 seconds to get 1.5oz-2oz, then you need to adjust your grind to be more coarse. Locate the grind adjustment wheel - it will typically be located just under your hopper. Make a small adjustment toward ‘coarse’ or on some grinders ‘faster’. One notch is equivalent to 1-2 seconds. A coarser grind makes espresso flow more quickly.

To adjust slower: If your espresso takes less than 22 seconds to get 1.5oz-2oz, then you need to adjust your grind finer. Locate the grind adjustment wheel - it will typically be located just under your hopper. Make a small adjustment toward ‘fine’ or on some grinders ‘slower’. One notch is equivalent to 1-2 seconds. A finer grind makes espresso flow more slowly.

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3 Test the new grind. Pull a shot at the new grind level. Make sure that it is pulling 1.5oz-2oz in 22-26 seconds. If not, adjust until you are within that range.

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2 Purge the chute. Once you make the adjustment, there will be a few grams of coffee stuck in the chute between the grinding burrs and the dosing chamber. This coffee is ‘trapped’ at the old grind setting. You will need to purge it by running the grinder for a couple of seconds, then discarding the coffee from the dosing chamber.

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FLAVOR

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Flavor Standards for Hot & Iced Espresso Drinks (eg vanilla latte)8oz – 2 shots espresso / .75 pump syrup12oz – 2 shots espresso / 1.25 pumps syrup16oz – 3 shots espresso / 1.75 pumps syrup20oz – 4 shots espresso / 2.25 pumps syrup

Plain Frappe Standard12oz – 4oz toddy, 12oz ice, 1.5 scoop (60g ) MoCafe Vanilla powder 16oz – 5oz toddy, 16oz ice, 2 scoops (80g ) MoCafe Vanilla powder20oz – 7oz toddy, 20oz ice, 2.5 scoops (100g ) MoCafe Vanilla powder

Hot Cocoa8oz – .75 pump choc sauce, .75 pump vanilla syrup12oz – 1 pump choc sauce, 1 pump vanilla syrup16oz –1.25 pump choc sauce, 1.25 pumps vanilla 20oz – 1.50 pumps cocoa, 1.50 pumps vanilla syrup

Cocoa/Caramel Standards for Hot & Iced Espresso Drinks (eg mocha or caramel latte)8oz – 2 shots espresso / .5 pump sauce12oz – 2 shots espresso / .75 pump sauce16oz – 3 shots espresso / 1 pump sauce20oz – 4 shots espresso / 1.25 pumps sauce

Mocha Frappe12oz – 4oz toddy, 12oz ice, .75 pump choc sauce, 1.5 (60g ) scoop MoCafe Vanilla powder16oz – 5oz toddy, 16oz ice, 1 pump chocolate sauce, 2 (80g ) scoops MoCafe Vanilla powder20oz – 7oz toddy, 20oz ice, 1.25 pump choc sauce, 2.5 (100g ) scoops MoCafe Vanilla powder

Mexican Cocoa8oz – .25 scoop Mexican Cocoa powder12oz – .5 scoop Mexican Cocoa powder16oz –.75 scoop Mexican Cocoa powder20oz – 1 scoop Mexican Cocoa powder

Flavored Steamer 8oz – .75 pumps syrup12oz – 1.25 pumps syrup16oz – 1.75 pumps syrup20oz – 2.25 pumps syrup

Italian Soda12oz – 3 pumps syrup16oz – 4 pumps syrup20oz – 5 pumps syrup

Green Tea Latte (using Rishi Matcha Powder) 8oz – .25 scoop12oz – .5 scoop16oz – .75 scoop20oz – 1 scoop

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MILK MANAGEMENTIt is important to use the right amount of milk. First, standardize your pitchers. We use Rattleware 12, 20, and 32oz pitchers.

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4oz-8oz drink. Use the 12oz pitcher, filled to 1/2" below the bottom of the spout.

12oz drink. Use the 20oz pitcher, filled to 1/2" below the bottom of the spout.

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16oz drink. Use the 20oz pitcher, filled to the bottom of the spout.

20oz drink. Use the 32oz pitcher, filled to 1/2" below the bottom of the spout.

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LATTE MILK STEAMINGLatte milk steaming standard: This is the standard for steaming milk for latte and latte-style drinks (like mocha, hot cocoa, chai latte, etc).

GOAL: You are looking for a pitcher of milk, steamed to 140-145 degrees, with 1/2" of glassy, reflective foam (microfoam). Here is a ‘before and after’:

C H A P T E R I I : P R E P A R AT I O N S TA N D A R D S > 2 E S P R E S S O S TA N D A R D S > L AT T E M I L K S T E A M I N G

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Always keep a damp, clean rag on top of the espresso machine, adjacent to the steam wand. Do not use this rag for anything except wiping down the steam wand, as coffee grounds and other particulate will get transferred to your steam wand, then into your milk pitcher.

Always begin and end every pitcher of steamed milk by purging the wand and wiping it down with a damp rag. We call this ‘prepping the steam wand’.

UNLESS YOU CAN STEAM A PITCHER OF MILK BY TOUCH TO 140-145 DEGREES, 5 TIMES IN A ROW, USE A THERMOMETER. USING A THERMOMETER DOES NOT MAKE YOU A BAD BARISTA, ONLY A CAREFUL BARISTA.


Steps To Producing Latte Milk

1 Pour your milk as per the milk management standard. Insert a thermometer next to the handle of the pitcher. Hereafter this will be referred to as ‘prepping the pitcher’.

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Hold the pitcher so that the tip of the steam wand is submerged in the milk, slightly off center, and 1” below the surface of the milk. Turn on the steam full force.

Once the steam is on, lower the pitcher ever so slightly until the tip of the steam wand is 1/4” or so below the surface of the milk, and the steam pressure creates a whirlpool in the milk. This will make a ‘hissing ’ sound, like letting the air out of a bicycle tire. This act is called ‘stretching the milk’.

Continue to add foam in this whirlpool fashion until you have added 1/2" to the volume of milk in the pitcher. You must add 1/2" BEFORE YOU REACH 100 DEGREES! Do not add more than 1/2".

Once you’ve raised the volume by 1/2", raise the pitcher slightly so that you are no longer adding foam (the hissing sound should stop).

Prep your steam wand.

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7 Continue to heat the milk until you reach 120 degrees, as indicated on the thermometer. At 120, shut off the steam quickly and completely. The milk will rise in temperature to 140 degrees all on its own.


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Purge the steam wand again.

Spin the milk in the pitcher the way that you would spin a glass of wine. This action will prevent the foam from separating from the milk.

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CAPPUCCINO MILK STEAMINGCappuccino milk steaming standard: This is the standard for steaming milk for cappuccino and iced drinks

GOAL: You are looking for a pitcher of milk, steamed to 140-145 degrees with glassy, almost reflective foam (microfoam). Here is a ‘before and after’. Notice that the milk/foam volume has doubled from the before to the after picture.

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Always keep a damp, clean rag on top of the espresso machine, adjacent to the steam wand. Do not use this rag for anything except cleaning the steam wand, as coffee grounds and other things can be transferred to your pitcher of milk.

Always begin and end every pitcher of steamed milk by purging the wand and wiping it down with a damp rag. We call this ‘prepping the steam wand’.

UNLESS YOU CAN STEAM A PITCHER OF MILK BY TOUCH TO 140-145 DEGREES, 5 TIMES IN A ROW, USE A THERMOMETER. USING A THERMOMETER DOES NOT MAKE YOU A BAD BARISTA, ONLY A CAREFUL BARISTA.

Steps To Producing Cappuccino Milk

1 Prep the pitcher as per the milk management standard.


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Hold the pitcher so that the tip of the steam wand is submerged in the milk, slightly off center, and 1” below the surface of the milk. Turn on the steam full force.

Once the steam is on, lower the pitcher ever so slightly until the tip of the steam wand is 1/4” or so below the surface of the milk, and the steam pressure creates a whirlpool in the milk. This will make a ‘hissing ’ sound, like letting the air out of a bicycle tire. This act is called ‘stretching the milk’.

Continue to add foam in this whirlpool fashion until you have doubled the volume. YOU MUST DO SO BEFORE YOU REACH 100 DEGREES!

Once you reach 100 degrees, raise the pitcher slightly so that you are no longer adding foam (the hissing sound should stop).



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7 Continue to heat the milk until you reach 120 degrees, as indicated on the thermometer. At 120, shut off the steam quickly and completely. The milk will rise in temperature to 140 degrees all on its own.

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Purge the steam wand again.

Spin the milk in the pitcher the way that you would spin a glass of wine. This action will keep the foam from separating from the milk.

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LATTE ART

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Unfortunately, pouring latte art is practically impossible to describe in a step-by-step guide. Your best bet is to watch dozens of latte art pouring videos online, then practice, practice, practice. Some people get it right away. For others, it takes weeks or months. Keep at it. You’ll get it eventually. You must have espresso with lots of crema, and you must have perfectly textured latte milk.

Prep your pitcher as per the milk management standard.

Pull your espresso directly into the cup that you will serve in. Steam your milk simultaneously, as per the latte milk steaming standard.

As soon as the milk and shots are done, swirl the pitcher of milk as you would a glass of wine. This action blends the milk and the foam.


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Grip the pitcher in a way that allows you to make subtle lateral movements by extending your thumb to one side, and your index and middle finger to the other. Your pinky and ring finger wrap around the handle

Tilt the cup with espresso toward you, then begin pouring the milk from a height of around 6". Pour slowly, into the center of the espresso.

When you see a little white dot begin to form on the surface of the drink, lower the milk pitcher until it is just above the crema. Don’t ever stop pouring.

As soon as you see the white dot, increase your rate of pour a little, then make small movements, back and forth, with your wrist. These movements will cause the foam to pour in a zig-zag like pattern. Pour back-and-forth toward the back edge of the cup. This will pour the leaves of the rosetta.

When you get to the edge of the cup, thin the stream of your pour slightly, then pour a line toward the opposite edge of the cup, directly through the center of the zig-zag. This will form the stem of the rosetta.

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AUTO-DRIP BREWERFreshness, Storage, & Ordering Standard For Drip Coffee

Freshness StandardWhole Bean drip coffee should be used within 9 days of the roast. The roast date is indicated on the bag.

Iced coffee brewed on an auto-drip machine must be used or discarded within 1 hr.

Storage StandardStore your coffee at room temperature in the bag that it came in. Once you open a bag, roll it down tightly and pinch it shut with the tin tie.

DO NOT STORE YOUR BAGS OF COFFEE ON TOP OF THE BREWER, OR IN THE FRIDGE OR FREEZER.

Employ a FIFO (first in first out) rule for your coffee. If you have coffee over 3 weeks old, it needs to be donated to charity - it can no longer pass the Metropolis Coffee freshness test.

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To brew auto-drip coffee, the first thing that you need to do is to weigh your coffee. If you don’t have a scale, you can purchase one from us at around $30.

Use this Coffee Dosing Cheat Sheet to determine how much coffee to use:

WE DON’T RECOMMEND BREWING MORE THAN 3L AT A TIME, AS THE BREW BASKET WILL OVERFLOW

Once you weigh out your batch, grind it on the ‘auto-drip’ setting on your grinder. Grind only as many batches as you will need in the next 4 hours. Ground coffee stales much faster than whole bean coffee.

Prepare your dispenser by cleaning and preheating it with hot water. Make sure it is emptied completely before brewing.

Freshly brewed iced-coffee concentrate must be consumed or discarded within 1h15m of the brew, ideally within 45m. Any longer and it will taste old, even if it is still hot. Label your dispenser with the brew time to make sure that you are within the 1hr window of service.

3Put the ground coffee into a filter, then put the filter into your filter basket. Shake the basket slightly to level the grounds, then insert the brew basket into the brewer.

5 You have just brewed a double-strength, hot concentrate. To dispense, pour over cups filled over the top with ice. Some (not all) of the ice will melt, resulting in an icy cup at the proper concentration. Double-strength concentrate, dispensed over ice produces an iced coffee that most closely mirrors the flavor profile of hot coffee. It will have acidity, sweetness, and balance. The one attribute missing is body - it will have a watery body due to the ice melt. Sacrifices sacrifices.

3.3g/fluid ounce110g/liter

220g/2 liters330g/3 liters

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TODDY ICED COFFEE BREWER

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Toddys come in 2 sizes – small and large (commercial). You can use a toddy to brew iced coffee as well as concentrate for frappes. Concentrate is good for 5 days refrigerated. If using toddy for iced coffee, mix concentrate 1:1 with water. If using as a frappe base, do not dilute. Once diluted, toddy coffee is only tasty for 2 days.

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Put the stopper into the hole at the bottom of the brewer (from the outside).

Grind one pound of coffee coarsely (french press setting ).

Prewet the filter, then put it into the brew chamber.

Small Toddy Brewer

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4 Pour 9 cups of cold, filtered water over the grounds, then stir the water/grounds until the coffee is thoroughly soaked.


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Allow the mixture to steep for 14 hours before ending the brew cycle.

You have now made a cold coffee concentrate. The flavor will be very sweet with strong notes of chocolate - some earthiness. Toddy coffee is nearly free of acidity. Toddy in concentrate form has a refrigerated shelf-life of 5 days. Once diluted, the shelf life reduces to 2 days.

To serve as iced coffee, mix this concentrate 1:1 with cold filtered water, then dispense over ice. To serve as the base for a frappe, do not dilute, and follow the method of production for a frappe or flavored frappe.

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Place paper filter inside mesh filter inside toddy brewer.

Add 6 quarts cool water into filter, saturate all coffee grounds.

Put 5 pounds coarsely ground coffee into paper filter.

Tie filter bag closed about 3 inches from top, leaving plenty of room for coffee to expand.

Commercial Brewer

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5 Add 6 quarts cold water to brewer.

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Cover and let sit for 14 hours.

Massage grounds through filter to ensure thorough saturation.

Drain and refrigerate concentrate.

You have now made a cold coffee concentrate. The flavor will be very sweet with strong notes of chocolate - some earthiness. Toddy coffee is nearly free of acidity. Toddy in concentrate form has a refrigerated shelf-life of 5 days. Once diluted, the shelf life reduces to 2 days.

To serve as iced coffee, mix this concentrate 1:1 with cold filtered water, then dispense over ice. To serve as the base for a frappe, do not dilute, and follow the method of production for a frappe or flavored frappe.

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CHAPTER III: METHODS OFPRODUCTION

1 Espresso Drinks2 Other Hot Drinks3 Iced Drinks


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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > S I N G L E ( S O L O ) E S P R E S S O

SINGLE (S0LO) ESPRESSO

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A single espresso is .75oz-1oz. of espresso, prepared on an espresso machine.

Preheat espresso demitasse cup with hot water.

Put espresso demitasse under 1 of the 2 portafilter spouts.

Serve with a saucer and small spoon.

Pull a double espresso as per the espresso standard.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > D O U B L E ( D O P P I O ) E S P R E S S O

DOUBLE (DOPPIO) ESPRESSO

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A double espresso is 1.5oz-2oz. of espresso, prepared on an espresso machine.

Preheat espresso demitasse cup with hot water.

Put espresso demitasse under both portafilter spouts.

Serve with a saucer and small spoon.

Pull a double espresso as per the espresso standard.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > A M E R I C A N O

AMERICANO

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An Americano is hot water, topped with espresso.

Fill cup with hot water leaving 1-2" at the top.

Pour the shots directly over the water from the transfer cup.

Pull the espresso, as per the espresso standard, into a transfer cup.

8oz – 2 shots12oz – 2 shots16oz – 3 shots20oz – 4 shots

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > R E D E Y E

RED EYE

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A Red Eye is a cup of drip coffee, topped with one or more espresso shots.

Fill cup with hot coffee leaving 1-2" at the top.

Pour the shots directly over the coffee from the transfer cup.

Pull the espresso, as per the espresso standard, into a transfer cup.

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CAFÉ AU LAIT

C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > C A F É A U L A I T

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A Café au Lait is drip coffee topped with steamed milk and 1/4" of wet foam.

Fill cup 2/3 full with hot coffee.

Pour the steamed milk over the coffee as per the latte art standard.

Steam a small amount of milk, as per the ‘ latte milk steaming standard’.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > E S P R E S S O M A C C H I AT T O

ESPRESSO MACCHIATTO

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An Espresso Macchiato is espresso, topped with a dollop of wet, latte-quality foam.

Prep milk pitcher as per the ‘4-8oz milk management standard’.

Pull a double espresso as per the ‘espresso standard’.

When the shot and milk are complete, use a spoon to place a dollop of wet, latte-quality foam onto the espresso. The foam should be so wet that it pools into the espresso’s crema.

Preheat espresso demitasse with hot water.

As the shot is pulling, steam the milk pitcher as per the ‘ latte milk steaming standard’.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > E S P R E S S O C O R TA D O

ESPRESSO CORTADO

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An Espresso Cortado is a miniature latte with equal parts espresso and steamed milk, topped with a thin layer of latte quality foam.

Prep milk pitcher as per the ‘4-8oz milk management standard’.

Pull a double espresso as per the ‘espresso standard’.

When the shot and milk are complete, pour the milk and foam over the espresso as per the ‘ latte art standard’.

Preheat 5oz cup with hot water.

As the shot is pulling, steam the milk pitcher as per the ‘ latte milk steaming standard’.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > L AT T E

LATTE

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A latte is espresso, topped with steamed milk and 1/4" of wet foam.

Prep milk pitcher as per the ‘milk management standard’.

Pull shots as per the ‘espresso standard’ and the ‘flavor standard’.

As the shots are pulling, steam the milk pitcher as per the ‘ latte milk steaming standard’.

If ‘for-here’, preheat cup with hot water.

5 When the shot and milk are complete, pour the shots into the cup, then pour the milk over the shots as per the ‘ latte art’ standard’.

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CAPPUCCINO

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A cappuccino is espresso mixed with equal parts steamed milk and foam.


Pull shots as per the ‘espresso standard’ and the flavor standard.

As the shots are pulling, steam the milk pitcher as per the ‘cappuccino milk steaming standard’.


C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > C A P P U C C I N O

5 When the shot and milk are complete, pour the shots into the cup, swirl the pitcher (mixing the milk and the foam completely), then quickly pour from the side (as opposed to the spout) of the pitcher over the espresso.

A traditional cappuccino is equal parts espresso, steamed milk, and wet cappuccino quality foam.


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FLAVORED LATTE/MOCHA

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A flavored latte (vanilla latte, mocha, caramel latte…etc) is espresso mixed with flavor, topped with steamed milk and 1/4" of wet foam


Add flavor to the bottom of the cup as per the ‘flavor standard’.

Pull shots as per the ‘espresso standard’ and the ‘flavor standard’


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When the shots are complete, pour them into the cup, then stir the flavor into the espresso.

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Pour the milk over the flavored shots as per the ‘ latte art’ standard.

If appropriate (as in mocha or caramel latte), leave 1/4" of room at the top of the cup for whipped cream. Apply whipped cream so that, if ‘to-go’, the customer can easily apply a lid.

C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 1 E S P R E S S O D R I N K S > F L AV O R E D L AT T E / M O C H A

5 As the shots are pulling, steam the milk pitcher as per the ‘ latte milk steaming standard’.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 2 O T H E R H O T D R I N K S > C H A I L AT T E

CHAI LATTE

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A chai latte is spiced black tea, infused with milk.

Using a graduated pitcher, mix equal parts milk with chai concentrate as per the ‘milk management standard’.

Steam the chai/milk as per the ‘ latte milk steaming standard’.

Once steamed, pour the chai/milk mixture into the cup.

If ‘for here’, preheat the cup with hot water.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 2 O T H E R H O T D R I N K S > H O T C O C O A / F L AV O R E D S T E A M E R

HOT COCOA/FLAVORED STEAMER

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A hot cocoa is steamed milk, infused with flavor.


Add flavor to the bottom of the cup as per the ‘flavor standard’.

Pour some of the milk over the flavored syrup, then stir to fully integrate the flavor into the milk.


5 Pour the remaining milk as per the ‘ latte art standard’. Leave 1/4" room if the customer requests whipped cream. If applying whipped cream to a ‘to-go’ cup, leave enough room so that the lid can be easily applied without spilling.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 2 O T H E R H O T D R I N K S > K I D S C O C O A / F L AV O R E D S T E A M E R

KIDS HOT COCOA

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A kids cocoa is steamed milk, infused with flavor, served at a lower, kid-safe temperature.


Steam the milk as per the ‘ latte milk steaming standard’.

If ‘for here’, preheat the cup with hot water.

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6 Pour steamed milk as per the ‘ latte art standard’ until the cup is 2/3 full. Then pour cold milk until the cup is practically full. Save 1/4" room if the customer requests whipped cream. If applying whipped cream to a ‘to-go’ cup, leave enough room so that the lid can be easily applied without spilling.

C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 2 O T H E R H O T D R I N K S > K I D S C O C O A / F L AV O R E D S T E A M E R

5 Pour some of the steamed milk over the flavored syrup, then stir to fully integrate the flavor into the milk.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 2 O T H E R H O T D R I N K S > M AT C H A G R E E N T E A L AT T E

MATCHA GREEN TEA LATTE

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A Matcha Green Tea Latte is Matcha Green Tea steeped in steamed milk.

Prep milk pitcher as per the ‘milk management standard’


Steam milk with the Matcha as per the ‘ latte milk steaming standard’.

Pour the drink into the cup as per the ‘ latte art standard’.

Add Matcha Green Tea to the steaming pitcher as per the ‘flavor standard’.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > I C E D L AT T E

ICED LATTE

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An iced latte is espresso mixed with cold milk and ice, topped with 1" of wet foam.


Pull shots as per the ‘espresso standard’ and the flavor standard into an 8oz ceramic or glass cup.

After the shots have pulled, mix them with 4-6oz of cold milk.

Steam milk as per the ‘cappuccino or iced drink milk steaming standard’. Allow the foam to separate from the milk (don’t swirl the pitcher).

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6 Scoop ice over the foam to the line 1" below the top of the cup.

C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > I C E D L AT T E

7 Pour the espresso/cold milk mixture directly over the ice. Add cold milk to top off the drink.

5 Scoop foam from the milk pitcher into the bottom of the cold cup. The foam will eventually rise to the top of the cup, mimicking a hot latte. Fill to the line near the bottom (around 1" off the bottom).

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > I C E D F L AV O R E D L AT T E / M O C H A

ICED FLAVORED LATTE/MOCHA

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An iced flavored latte/mocha is espresso mixed with chocolate sauce, cold milk, and ice, topped with 1" of wet foam. An iced mocha is often served with whipped cream.


Dispense flavor into an 8oz ‘for here’ cup, as per the flavor standard. Then, pull shots directly over the flavor as per the ‘espresso standard’ and the ‘flavor standard’.

After the shots have pulled, stir them into the flavor thoroughly, then mix them with 4-6oz of cold milk to cool the espresso.

Steam milk as per the ‘cappuccino or iced drink milk steaming standard’. Allow the foam to separate from the milk (don’t swirl the pitcher).

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6 Scoop ice over the foam to the line 1" below the top of the cup.

C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > I C E D F L AV O R E D L AT T E / M O C H A

7 Pour the espresso/cold milk mixture directly over the ice. Add cold milk to top off the drink. If requested, top with whipped cream, such that the customer can easily apply a to-go lid.

5 Scoop foam from the milk pitcher, into the bottom of the cold cup. Fill to the line near the bottom (around 1" off the bottom).

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > I C E D A M E R I C A N O

ICED AMERICANO

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An Iced Americano is ice water mixed with espresso.

Fill a cold cup with ice to the line 1" below the top of the cup, then fill with cold water to the top of the ice.

Then pour the espresso/cold water combo over the ice water. Briefly stir to integrate the shots fully into the drink.

Pull the appropriate number of espresso shots as per the ‘flavor standard’. Then mix the shots with 2oz of cold water to cool the espresso.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > I C E D C H A I L AT T E

ICED CHAI LATTE

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An Iced Chai is made from a sweetened, spiced black tea concentrate, mixed with cold milk, over ice.

Fill a cup with ice to the line just below the rim of the cup.

Top off with cold milk.

Stir to mix.

Fill 1/2 way with chai concentrate.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > F R A P P E

FRAPPE

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A blended iced coffee drink combining toddy-brewed iced coffee, frappe powder, and ice.

Combine iced coffee, frappe powder, and ice in a blender as per the ‘flavor standard’.

If the customer request whip-cream, top the drink such that a to-go lid can easily fit over the whip-cream without spilling.

Blend until smooth.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > F L AV O R E D F R A P P E

FLAVORED FRAPPE

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A blended iced coffee drink combining flavoring, toddy-brewed iced coffee, frappe powder, and ice.

Combine flavoring, iced coffee, frappe powder, and ice in a blender as per the ‘flavor standard’.

If the customer request whip-cream, top the drink such that a to-go lid can easily fit over the whip without spilling.

Blend until smooth.

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C H A P T E R I I I > M E T H O D S O F P R O D U C T I O N > 3 I C E D D R I N K S > I TA L I A N S O D A

ITALIAN SODA

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1

2

An Italian Soda is sparkling (soda) water mixed with flavoring.

Put flavored syrup into an empty cold cup as per the ‘flavor standard’.

Fill the cup with ice to the line approximately 1” below the rim of the cup.

Top off with sparkling water. Give it a stir to fully mix the flavored syrup into the soda water.

Put in 3” of sparkling water and mix the flavor into the sparkling water with a spoon.


CHAPTER IV: CLEANING &MAINTENANCE

1 Auto-Drip Brewer, Dispenser, & Grinder2 Espresso Machine & Grinder

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Daily

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FETCO AUTO-DRIP BREWER

1

2

Wipe down the exterior of the machine with stainless steel polisher.

Wipe the area above the brew basket to remove coffee residue.

Clean the Cascading Spray Dome (CSD) with a soft brush and detergent.

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2

2

3

4

Soak your brew baskets in a bath with hot water and 3T of urn cleaner for 10-15 minutes. Use enough water such that the baskets are completely submerged. Once they have finished soaking, scrub them with a green scrubby to remove any coffee oils, stains, or particles. Rinse them thoroughly with cold water to remove any traces of urn cleaner.

Weekly

Semi-Annually

1

1

Perform the daily cleaning.

Check brew levels to make sure that you are getting the programmed yield.

Check the temperature (programmed to brew at 202 degrees).

Check fittings to make sure that there are no visible leaks.

Check filter to make sure that you are within the expiration date.

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Daily

2

C H A P T E R I V > C L E A N I N G & M A I N T E N A N C E > 1 A U T O - D R I P B R E W E R , D I S P E N S E R , & G R I N D E R > T H E R M A L D I S P E N S E R S

THERMAL DISPENSERS

1

Wipe down the dispenser exterior with a damp towel.

Rinse each dispenser by filling completely with hot water from a sink. After rinsing, fill with a 1/2 batch of hot water to preheat for the next day

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WeeklyClean each and every dispenser with urn cleaning powder. Here’s how:

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2

4

Remove the stem ( brew tube), then put 2T of urn cleaner into your dispenser.

Scrub the urn with an urn brush.

Brew a full batch of hot water from your brewer over the urn cleaner.

Fill and rinse several times with cold water from a sink until all traces of urn cleaner are gone.

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Notes:


If using a Fetco gravity dispenser, soak brew stem, dispense valve (easily removed by unscrewing ), and level sight tube (if applicable) in a bath with hot water and urn cleaner, then rinse thoroughly with cold water.

IF USING A 3 LITER AIRPOT, SOAK THE DISPENSE TUBE.

Once soaked and rinsed, reassemble the dispenser.


5

6 Brew a 1/2 batch of hot water into the clean dispenser to preheat for the next day.

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Daily

2

C H A P T E R I V > C L E A N I N G & M A I N T E N A N C E > 1 A U T O - D R I P B R E W E R , D I S P E N S E R , & G R I N D E R > B U L K G R I N D E R

BULK GRINDER

1

Wipe down the hopper and grind chute with a dry towel to remove any oils, beans, or grounds.

Use a vacuum to suck grounds and stray beans out the hopper and grind chute.

Coffee produces grounds and oils that can become trapped in your grinder. These grounds and oils can become rancid if not regularly cleaned.

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C H A P T E R I V > C L E A N I N G & M A I N T E N A N C E > 1 A U T O - D R I P B R E W E R , D I S P E N S E R , & G R I N D E R > B U L K G R I N D E R

2

4

3

After using Grindz run 1/4# of coffee on the French press setting to purge the Grindz.

Set grinder back to auto-drip setting or your morning customers will be miffed about how your coffee tastes weak.

Perform daily cleaning to remove all traces of Grindz, grounds, and oils from the hopper and grind chute.

Weekly

1 Run a capful of Grindz cleaner through the grinder (you can order this with your coffee order).

Semi-Annually

Annually

1

1

Call your certified repair technician to clean and recalibrate the grinder’s burr set.

Replace the burr set.


CHAPTER IV: CLEANING & MAINTENANCE

1 Auto-Drip Brewer, Dispenser, & Grinder2 Espresso Machine & Grinder

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Daily

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C H A P T E R I V > C L E A N I N G & M A I N T E N A N C E > 2 E S P R E S S O M A C H I N E & G R I N D E R > E S P R E S S O M A C H I N E

ESPRESSO MACHINE

1

Remove the brew baskets from your portafilters and insert the blind baskets (these are the baskets without any holes). Put 1 teaspoon of espresso machine cleaner into the blind basket(s), then insert the portafilter(s) into the group(s).

Backflush each group.


Run each group in the following fashion: on 10 seconds, off 10 seconds, 10 times. This will flush the inner group with espresso machine cleaner.

90

Notes:



2 Prepare a cleaning pitcher with 2 tablespoons of espresso machine cleaner and 6” of hot water from your coffee brewer.

C

D

Remove the portafilters, then rinse them by running the group over the basket until both the group and the basket are clear of espresso machine cleaner.

Reinsert the portafilters, then repeat the backflush (10x10x10) using only water. This will flush the espresso machine cleaner out of the inner groups.

3 Remove the steam wand tips and the group screens (if your machine uses a screw to hold the screen on), then put the screens, dirty portafilter baskets, and steam wand tips into the cleaning pitcher.

5

4

Rinse the baskets, steam wand tips, and group screens with cold water until they are clean and free of any cleaning agent.

After they have soaked for 10-15 minutes, dump the hot water and wait 5 minutes for the parts to cool off. Scrub the portafilter baskets and steam wand tips with a green scrubby pad to remove any oils, stains, or coffee particulate. Do not scrub the group screens, as they will fall apart over time.

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Notes:


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7

Reassemble the machine, being careful not to overtighten the steam tips or group screens.

Clean the exterior of the machine with windex. Make it shine!


Semi-Annually

1 Call your certified repair technician to replace the group gaskets, portafilter baskets, and to change the water filter. Ask the technician to check the steam valves, temperature, and pressure settings. The machine should be set to 9 bars of pressure, and should put out water at 201 degrees.

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Daily

C H A P T E R I V > C L E A N I N G & M A I N T E N A N C E > 2 E S P R E S S O M A C H I N E & G R I N D E R > E S P R E S S O G R I N D E R

ESPRESSO GRINDER

1

2

Unplug the grinder, remove the hopper, then pour the beans into the bag that they came from.

Vacuum the grinder burrs and the dosing chamber.


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3 Wipe down the hopper with a dry towel.

(Step 2 continued)

Weekly

1

3

2

Run a capful of Grindz cleaner through the grinder (you can order this with your coffee order).

Perform daily cleaning (vacuuming and wiping ) to remove all traces of Grindz, grounds, and oils from the hopper, burr set, and grind chute.

After using Grindz run 1/4# of coffee on a course setting to purge the Grindz.

4 Reassemble Ginder. Put the hopper back on the grinder and plug it back in. You are all set for service tomorrow.

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Notes:



Semi-Annually

Annually

1

1

Call your certified repair technician to remove and clean the burr set.

Replace the burr set.


CHAPTER V: WHAT IS TEA?

What is tea, where does it come from, and how is it cultivated and processed?

Notes:


WHAT IS TEA?Introduction to TeaTea is made from leaves of Camellia sinensis, or closely related cousins. There are six unique types of tea, all made from this one plant: Green, Yellow, White, Oolong, Black and Dark (Pu-erh tea). Each type is differentiated by the techniques the farmer uses to develop flavor, most notably, oxidation (allowing the leaf to turn brown)

Camellia sinensis is the botanical name of the tea plant. It is an evergreen that is pruned and cultivated into a bushy shape, making harvest of tender young leaves much easier. If left to grow wild, it will naturally become a tree. Now grown all over the world, Camellia sinensis is native to Southeast Asia, an area including China, India, Tibet, Burma (Myanmar), Laos, Bangladesh, Thailand and Vietnam.

There are six unique types of tea, all made from the harvested leaves of this one plant, or its closely related cousins. Each type is differentiated by the techniques the farmer uses to develop flavor, such as firing, rolling, roasting, etc. This is called the production, or the crafting of the tea, and this is what determines how the tea is categorized.

P H O T O C R E D I T : R I S H I T E A

Notes:


Green Teaunoxidized

Darkfull oxidation

Yellow Teavery light oxidation& fermented

White Teavery light oxidation

Oolong Tealight to heavyoxidation

Black Teafull oxidation

Fresh aroma and vegetal flavors. Green teas are fired right after harvest to halt oxidation.

Dark teas, such as Pu-erh, are allowed to age and ferment, yielding smooth and mellow flavors with earthy notes.

Rare, limited production. Very delicate flavor, utilizing techniques of both green and white tea crafting.

Sweet, softly floral. White teas are air dried on bamboo racks. Just barely oxidized, like a wilted flower.

Diverse flavors, from perfumy floral to honeyed fruit. Some oolongs take days to roll and oxidize.

Ranges from brisk and citrusy to malty and full bodied. Leaves are fully oxidized for complex flavor.

What is “Oxidation”?This word is used a lot to describe tea. It’s an enzymatic reaction that happens when tea leaves are rolled and bruised, releasing juices that react to air by turning color. This is similar to a chopped apple turning brown. The level of browning (oxidation) varies from light to very dark. Oxidation is a key step in tea production that distinguishes the types of tea.

LEAST OXIDIZED

MOST OXIDIZED

C H A P T E R V > W H AT I S T E A ? > W H AT I S T E A ?

Notes:


What About Herbal Tisans?Herbal tisanes include spices, herbs flowers, and dried fruit that are not derived from Camellia sinensis. With the exception of Yerba Maté (a caffeinated herb unrelated to tea), herbal tisans are caffeine-free. Rishi Tea specializes in artisanal herbal blends of vibrant ingredients and global culinary flair.

C H A P T E R V > W H AT I S T E A ? > W H AT I S T E A ?

Notes:


Water Temperature by Category:Japanese Green Tea

Chinese Green TeaWhite Tea

Oolong TeaBlack Tea

Pu-erh TeaHerbals

160-180 degrees180-190 degrees180-190 degrees190-200 degrees195-205 degrees212 degrees212 degrees

HOT TEA

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2

Measure out your tea. Use 3-5g of tea (around 1 tablespoons) per 12oz serving.

Depending on the type of tea, you may need to cool your water for a minute or two to get to the desired steep temperature. Use this chart:

We use Rishi Tea exclusively. Rishi is an award winning tea company, based in Milwaukee Wisconsin. Rishi has been directly importing tea from tea gardens since 1997, and we are proud of our partnership with Rishi.

Loose Leaf Tea

C H A P T E R V > W H AT I S T E A ? > H O T T E A


Notes:


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4

Infuse the tea into the water. Set a timer and steep for the desired amount of time.

Multiple infusions. It’s a waste to toss the leaves after just one infusion. Most Rishi teas can be brewed 2 or 3 times, each time with new and interesting characteristics. As a general rule, steep for the same amount of time as the first, then tasting after that period to see if it needs longer.

C H A P T E R V > W H AT I S T E A ? > H O T T E A

Steep Times by Category:Japanese Green Tea

Chinese Green TeaWhite Tea

Oolong TeaBlack Tea

Pu-erh TeaHerbals

2-3 minutes3-4 minutes4-5 minutes4-5 minutes3-5 minutes3-5 minutes3-5 minutes

Notes:


3

ICED TEA ON AN ICED TEA BREWER1

2

To brew a 3-gallon batch on an iced tea brewer, put a paper filter into the brew basket, then put either 3 x 1-gallon iced tea pouches, 1 x 3-gallon iced tea pouch, or 3.5oz loose tea into the filtered basket.

Store the iced tea in the fridge. It will keep up to 24 hours.

Center the dispenser under the brew basket, then brew your batch. Wait until the batch is completely done brewing before dispensing any iced tea, as it will brew in stages.

C H A P T E R V > W H AT I S T E A ? > I C E D T E A O N A N I C E D T E A B R E W E R


Notes:


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ICED TEA ON AN AUTO-DRIP BREWER1

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4

For a 1-gallon batch of iced tea, first LOCATE YOUR ICED TEA BREW BASKET. Do not brew using your coffee brew basket, as future batches of coffee will taste like tea!

Center your iced tea dispenser under the brew basket, then brew using the 1/2 gallon setting (could also be 2-quarts or 2-liters). You are brewing a 1/2 gallon of concentrate.

Store the iced tea in the fridge. It will keep up to 5 days.

Insert a paper filter, then use either a 1-gallon iced tea pouch, or 1.25oz of loose tea.

When the batch is complete, add 1/2 gallon cold water to dilute the batch.

C H A P T E R V > W H AT I S T E A ? > I C E D T E A O N A N A U T O - D R I P B R E W E R


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PROFESSIONAL TECHNIQUES IN COFFEE & TEA€¦ · Coffee Cultivation, Evaluative Selection, and Roasting Coffee Cultivation Coffee is the seed of the fruit that grows on coffee trees