Barista
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ba·ris·ta [bah_ree_stah]. a person who is specially trained in the making and serving of espresso drinks, as in a coffee bar.
Barista Lingo
portafilter: is the part of the espresso machine that houses the basket and locks into the group head for pulling shots of espresso
shot: the act of producing a shot of espresso is termed "pulling" a shot, a shot of espresso takes 20 -30 seconds to pull is produces one ounce of espresso
espresso: Strong black coffee made by forcing steam through ground coffee beans.
crema: is a flavorful, aromatic, reddish-brown froth made when air bubbles combine with fine-ground coffee's soluble oils. The strong presence of crema in an espresso shot indicates a quality, well-ground coffee and a skilled barista (professional coffee maker). Crema helps give espresso a fuller flavor, longer aftertaste than drip coffee.
latte: hot espresso with steamed milk, usually topped with foamed milk. A latte is comprised of 1/3 espresso, 1/3 steamed milk, 1/3 foam.
Americano: a shot of espresso diluted with water
cappuccino; a hot beverage consisting of espresso coffee and steamed milk. A cappuccino is comprised of 1/3 espresso, 1/6 steamed milk, and 1/2 foam.
steamed milk: Milk that has been heated enough to increase the volume, but not so much that it creates a significant amount of foam.
steaming pitcher: Stainless steel pitcher used when steaming milk. Stored in a cold place to insure proper steaming.
espresso grinder: coffee mill: a mill that grinds roasted coffee beans
barista: In English jargon, the term barista refers to one who has acquired some level of expertise in the preparation of espresso-based coffee drinks
leveling: The act of leveling off the ground coffee in a portafilter before tampering to help ensure proper extraction
tamper: Tampers are tools used to pack (or "tamp") espresso grounds into baskets. The purpose of a tamper is to pack the grounds evenly for a quality shot.
puck: the ground coffee that has been leveled, then tampered in the portafilter basket
compact: joined or packed together; closely and firmly united; dense;solid
shot: the act of producing a shot of espresso is termed "pulling" a shot, a shot of espresso takes 20 -30 seconds to pull is produces one ounce of espresso
espresso: Strong black coffee made by forcing steam through ground coffee beans.
crema: is a flavorful, aromatic, reddish-brown froth made when air bubbles combine with fine-ground coffee's soluble oils. The strong presence of crema in an espresso shot indicates a quality, well-ground coffee and a skilled barista (professional coffee maker). Crema helps give espresso a fuller flavor, longer aftertaste than drip coffee.
latte: hot espresso with steamed milk, usually topped with foamed milk. A latte is comprised of 1/3 espresso, 1/3 steamed milk, 1/3 foam.
Americano: a shot of espresso diluted with water
cappuccino; a hot beverage consisting of espresso coffee and steamed milk. A cappuccino is comprised of 1/3 espresso, 1/6 steamed milk, and 1/2 foam.
steamed milk: Milk that has been heated enough to increase the volume, but not so much that it creates a significant amount of foam.
steaming pitcher: Stainless steel pitcher used when steaming milk. Stored in a cold place to insure proper steaming.
espresso grinder: coffee mill: a mill that grinds roasted coffee beans
barista: In English jargon, the term barista refers to one who has acquired some level of expertise in the preparation of espresso-based coffee drinks
leveling: The act of leveling off the ground coffee in a portafilter before tampering to help ensure proper extraction
tamper: Tampers are tools used to pack (or "tamp") espresso grounds into baskets. The purpose of a tamper is to pack the grounds evenly for a quality shot.
puck: the ground coffee that has been leveled, then tampered in the portafilter basket
compact: joined or packed together; closely and firmly united; dense;solid
Barista Lingo
Espresso
Steam Milk
Latte
Make a Cappuccino
How to Brew Coffee
How to make Lemonade
Drink Menu
Drink Recipes
Mocha/ Hot chocolate: 2 chocolate
Caramel Machiato: 2 vanilla, 1 caramel
Caramel: 2 Caramel
Raspberry Mocha: 2 raspberry /1 chocolate
Toasted Coconut: 2 coconut/ 2hazelnut
Cinnamon Bun: 3 cinnamon/ 1 vanilla
Spiced Mocha: 1 chocolate/ 2 cinnamon
S mores: 1 chocolate/ 2 toasted coconut
White Mocha: 2 white chocolate
Turtle: 1 chocolate/ 2 caramel
Caramel Machiato: 2 vanilla, 1 caramel
Caramel: 2 Caramel
Raspberry Mocha: 2 raspberry /1 chocolate
Toasted Coconut: 2 coconut/ 2hazelnut
Cinnamon Bun: 3 cinnamon/ 1 vanilla
Spiced Mocha: 1 chocolate/ 2 cinnamon
S mores: 1 chocolate/ 2 toasted coconut
White Mocha: 2 white chocolate
Turtle: 1 chocolate/ 2 caramel
Barista Open
· Uniform: Proper Uniform: CG jacket, Red apron, Black fabric toque. No gum, jewelry, or nail polish
· Stock: the refrigerator with milk, 8 heavy cream, tea and lemonade in the blue pitchers. 2 dry towels under the barista station. There should be a full pitcher of lemonade and tea in the cooler with back ups in the prep kitchen.
· Brew There should be 2 pots of coffee in the AM and 1 in the PM. Brew tea and make lemonade if back up is needed.
· Esspresso: If espresso beans in grinder are 1/2 full refill with beans.
· Tools: tasting spoons, steam pitchers , thermometers, shot glasses, 2 dry towels.
· Help: any other station complete their opening work.
· Stock: the refrigerator with milk, 8 heavy cream, tea and lemonade in the blue pitchers. 2 dry towels under the barista station. There should be a full pitcher of lemonade and tea in the cooler with back ups in the prep kitchen.
· Brew There should be 2 pots of coffee in the AM and 1 in the PM. Brew tea and make lemonade if back up is needed.
· Esspresso: If espresso beans in grinder are 1/2 full refill with beans.
· Tools: tasting spoons, steam pitchers , thermometers, shot glasses, 2 dry towels.
· Help: any other station complete their opening work.
Barista Close
· Stock: the refrigerator with milk, 8 heavy cream, tea and lemonade in the blue pitchers. 2 dry towels under the barista station. There should be a full pitcher of lemonade and tea in the cooler with back ups in the prep kitchen.
· Tools: tasting spoons, steam pitchers , thermometers, shot glasses, 2 dry towels.
· Clean: Empty the coffee grounds from the drip coffee brewer. Empty Tea brewer and container. Store tea in a cambro in the Prep cooler. Clean and polish the espresso machine, steam wands, coffee grinder, steam pitchers, shot glasses.
· Espresso Machine: Wipe and polish espresso machine, pay close attention to the steaming wand. Make sure all portafilters are empty and cleaned out.
· Help any other station that needs help.
Uniform: Fold apron and hat and place in respective containers, hang CG jacket in the closet. If soiled place in the laundry room in the colored linen bin
· Tools: tasting spoons, steam pitchers , thermometers, shot glasses, 2 dry towels.
· Clean: Empty the coffee grounds from the drip coffee brewer. Empty Tea brewer and container. Store tea in a cambro in the Prep cooler. Clean and polish the espresso machine, steam wands, coffee grinder, steam pitchers, shot glasses.
· Espresso Machine: Wipe and polish espresso machine, pay close attention to the steaming wand. Make sure all portafilters are empty and cleaned out.
· Help any other station that needs help.
Uniform: Fold apron and hat and place in respective containers, hang CG jacket in the closet. If soiled place in the laundry room in the colored linen bin
When you feel comfortable with the information on this page it is time to take the certification quiz. Download the following link, print, complete and turn it into your teacher.
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barista_station_certification_test.docx | |
File Size: | 12 kb |
File Type: | docx |