The Espresso Menu

Espresso Bases Coffee & Milk

Black Coffees
Others Cold Coffees

Coffee & Alcohol

Equipment Guide
Espresso Buttons
Recommended
Espresso Buttons
Custom Input
Grind
Dose
Changing the Grind
Tounge Taste Areas
Milk Texturing
Milk Pouring
Latte Art
Order Sheet
Example 0/1/00 1/1/00 2/1/00 3/1/00 4/1/00 5/1/00 6/1/00 7/1/00 8/1/00 9/1/00 10/1/00 11/1/00 12/1/00 13/1/00 14/1/00
Coffee blend
Coffee single origin
Coffee single origin 2

decaf coffee
chocolate
chai
sugar
raw sugar
artificial sugar
chemical machine cleaner
8 oz Cups
12 oz Cups
16 oz Cups
8 oz Lids
12 oz Lids
16 oz Lids
cup carry trays

Tea: English Breakfast

Tea: Green
Tea: Earl Grey
Tea: Mint

vanilla syrup
caramel syrup
hazelnut syrup

full cream milk

low fat milk
soy milk
Order Sheet
Extraction Times & Cleaning Log
Example
Month:
midday close open midday midday close open
1 October
O X 1 21 23 1 O X 1 21
2 O X 2 26 27 2 O X 2 26
Espresso Extractions Backflushing Log
3 O X 3 23 24 3 O X 3 23
4 O X 4 25 26 4 O X 4 25
5 O X 5 24 22 5 O X 5 24
6 O X 6 25 23 6 O X 6 25
7 O X 7 25 25 7 O X 7 25
8 O X 8 26 24 8 O X 8 26
9 O X 9 27 25 9 O X 9 27
10 O X 10 15 21 10 O X 10 15
11 O X 11 24 22 11 O X 11 24
12 O X 12 26 27 12 O X O non chemical
12 26
13 O X 13 25 26 13 O X 13 25
14 O X 14 38 29 14 O X 14 38
15 O X 15 28 27 15 O X 15 28
16 O X 16 25 23 16 O X 16 25
X chemical
17 O X 17 31 28 17 O X 17 31
18 O X 18 26 25 18 O X 18 26
19 O X 19 25 23 19 O X 19 25
20 O X 20 25 26 20 O X 20 25
21 O X 21 24 25 21 O X 21 24
22 O X 22 23 26 22 O X 22 23
23 O X 23 26 27 23 O X 23 26
24 O X 24 25 22 24 O X 24 25
25 O X 25 25 21 25 O X 25 25
26 O X 26 26 24 26 O X 26 26
27 O X 27 23 20 27 O X 27 23
28 O X 28 22 19 28 O X 28 22
29 O X 29 23 22 29 O X 29 23
30 O X 30 25 24 30 O X 30 25
31 O X 31 26 25 31 O X 31 26
Extraction Times & Cleaning Log
Month: midday close open midday midday close open midday
1 1 1 1
2 2 2 2
Espresso
3
Extractions 3
Backflushing
3
Log 3
4 4 4 4
5 5 5 5
6 6 6 6
7 7 7 7
8 8 8 8
9 9 9 9
10 10 10 10
11 11 11 11
12 12 12 12 O non chemical
13 13 13 13
14 14 14 14
15 15 15 15
16 16 16 16
X chemical
17 17 17 17
18 18 18 18
19 19 19 19
20 20 20 20
21 21 21 21
22 22 22 22
23 23 23 23
24 24 24 24
25 25 25 25
26 26 26 26
27 27 27 27
28 28 28 28
29 29 29 29
30 30 30 30
31 31 31 31
Troubleshooting
Espresso Machine Grinder
 The complete crop to cup visual
BARISTA MANUAL guide for specialty espresso coffee

All the content from this package is explored in our visual barista guide History of Coffee
which breaks down coffee using some of the latest computer software. Grind
History of Express Coffee Group Handles & Basket Sizes
Extracts of knowledge and skill from this book will increase your status Brew Ratios
in the mind of any coffee consumer. The first few chapters are about What is Coffee? Changing the Grind
giving you some background on coffee and how it gets from crop to cup. The cherry
We then go through the espresso menu, barista tools and of course the Arabica Vs Robusta Dose
coffee making process. We analyse grind, milk texturing, latte art and Coffee Producers Digital Grinder
The Bean Belt Manual Grinder
some amazing facts about coffee to blow people’s minds. This book World Coffee Production Manual Dosing Step by Step
simplifies a complicated commodity into an easy to follow guide. Picking
Processing Tamping
Tamping Step by Step
Roasting
Extracting the Espresso
Barista
Setup Milk Texturing
Flow Temperature
Steaming Milk Step by Step
Espresso Equipment Pouring
Grinder
Machine Latte Art
Equipment Guide
Espresso Buttons Cleaning
Backflushing
Espresso Menu
Espresso Bases Troubleshooting
Black Coffee’s Machine faults
Coffee & Milk Grinder Faults
Others
Coffee & Alcohol Facts About Coffee
Cold Coffees