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TitleBarista Training Resource Manual_ttm_2
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Table of Contents
                            a. It also holds coffee beans waiting to be ground and also holds the ground coffee ready to be dosed
6. Standard/Measured Method – discuss briefly (especially if this is the method predominantly used in café the student works in)
Demonstrate & Practise
Demonstrate dosing, using the levelling method, tamping and extraction – from start to finish & then have each student practise three times each. Ensure each student is doing each step correctly and offering advice and assistance throughout
Demonstrate & Practise
Demonstrate steaming a jug of milk several times talking the students through your actions and then give each student the opportunity to practise steaming several jugs each of cappuccino milk and flat white milk. The student should feel confident with steaming a jug of milk before moving on. Next demonstrate making a pot of tea giving the students the opportunity to make a pot each.
Final Note
Discuss what is required of the students before booking in for Certification. The student should be able to confidently make an espresso and steam a jug of milk before booking
Students will need to be confident with everything that has been taught in The Foundations training as it is not repeated
If the student is unsure about whether they are ready to do the second Certification training – tell them to discuss it with their sales rep or the barista trainer and they will help them decide if they are ready
After The Foundations training, our recommendation is that the student makes coffee with supervision from a more experienced barista before going it alone with making coffees for customers
We recommend that they complete Certification training before making coffee unassisted
Once the student has completed the second Certification training they may then book in for their practical assessment – at time convenient to both the assessor and the student
The practical test can be sat at either their own café or the training centre
The assessment at the end of Certification will require good barista skills and we will not assist students so that they pass.
1. Matt Greenwood – is the Tea Guy at Bell Tea - our resident expert tea taster. He is responsible for maintaining and delivering great tea to thousands of tea drinkers in NZ. And also played a significant role in the development of Bell’s first new product in 100 years – Bell Pure Ceylon.
2. Matt has noted that coffee and tea share many similarities besides being two of New Zealand’s most popular beverages
e. One of our favourite phrases to encapsulate these 2 great hot beverages - Coffee talks and Tea listens
3. There are also some distinct differences between coffee and tea
a. Tea is roasted or fired on a tea estate in the producing country; whereas coffee is roasted in consuming countries, as the freshness of the roasted bean is critical.
b. Coffee tasters "cup" their coffees black and extremely strong in order to deconstruct the mouth feel and flavour profiles. Tea tasters, tend to "taste" much closer to how the consumer will drink their tea and will often taste with milk if appropriate.
c. The visual appearance of the liquor is much more important in tea than coffee.
d. Coffee is traded on the futures market with a market size at least 10 times that of the physical market itself and therefore prices are influenced strongly by speculators. Tea is only bought at market where every contract made is physically delivered to the buyer. Thus the tea market is most strongly influenced by those people within the industry
5. History of Tea – Worldwide and New Zealand
a. Tea was reportedly discovered in 2737 BC in the Unan province in China when the then Emperor Shen Nung “the divine healer” was boiling some water to give him inspiration to speak to his people and a few leaves from a nearby Camellia plant landed into the imperial ‘billy can’. His advisers were about to throw out this polluted water when the Emperor decided to taste it, impressed by the pleasant aromas. And so the first cup of teas was brewed.
b. The original English pronunciation of the word tea was ‘tay’ and this comes from the Amoy dialect of China for which the word for tea is ‘te’. It was from the port of Amoy (now Xiamen) that tea was exported to Europe. The other common word for tea is ‘cha’ and this originated from the Cantonese dialect of Chinese.
c. Until the 3rd century AD the beverage was prepared as a medicine or tonic with the fresh green leaves of wild tea trees
d. The first ever book about tea was written by Lu Yu in about 800AD and became known as ‘the classic of tea’ – the first ever barista training.
e. Tea was traded as early as 476 AD in the form of compressed cakes made from steamed green leaves as a barter trade with the Turks
f. Tea was first exported from China to Japan by Buddhist monks in 729AD – the first ever exported tea
g. Until the Ming dynasty 1368-1644AD all tea produced in China was green tea. As foreign trade increased merchants needed tea for longer periods and Chinese growers developed new types of black tea and flower scented tea
h. Tea first reached European shores in the early 17th Century through Dutch and Portuguese traders.
i. The first recorded appearance of tea in Britain was in London in 1658 when Thomas Garraway advertised that the new drink would cure almost every known ailment.
j. Tea really took hold in Britain in 1662 when King Charles the 2nd; marries the Portuguese princess Catherine of Grogbarganza already a confirmed tea drinker. Tea was part of her marriage dowry. In those days tea was a drink for the rich. And the high cost of teas was due to the heavy taxes imposed by Charles 2nd. The cheapest tea at that time was about a week’s wages.
k. In 1706 Thomas Twining, the founder of Twinings opened the first coffee house in London but it wasn’t long before it became famous for selling loose leaf tea
l. Coffee houses were considered male only domain whilst tea houses served men and woman and became meeting places
m. During the 18th century tea became Britain’s most popular drink replacing ale for breakfast and gin at other times of the day and by 1784 taxes had been reduced and so it became truly a drink for everybody
n. Tea became established in New Zealand during the 19th century and really took off when Norman Harper Bell arrived in Dunedin from Melbourne in 1894.
o. In 1898 Bell Tea was registered as a company and the rest is history
p. Tea sustained the NZ soldiers during the wars and became an essential part of ‘smoko’ for workers. The right to a tea break was a hard fought one.
2. History of Coffee – World Wide and New Zealand
1. Roasting & Quality Assurance
2. Blending
3. Tasting/Cupping
2. Milk designs have become really popular over the last few years. It requires the barista to have excellent barista skills – both in the ability to steam milk and pour espresso shots consistently. It is a fallacy that milk design takes too much time or that the café is too busy to produce great looking coffees. Pouring milk to produce a Rosetta or a fern leaf as we generally call them in NZ does not take more time – it is just a different way to pour the milk.
3. To gauge the current skill level of the student barista ask them to make a flat white and cappuccino and assess where you should begin the milk design lesson. Discuss any suggestions to each student to improve on their technique with dosing and tamping.
5. At different times of year – changes can occur with the milk causing problems for baristas
a. The milk that our milkman supplies us can and will vary from day to day.
b. Many things can affect the milk such as the grass the cows are eating - spring grass vs. winter grass; and at certain times of the year alternate feeds such as silage or hay which will also affect the milk.
c. In addition to feed changes - cows are also dried off (removed from the milking circuit and are not milked at all) at certain times of year – to give birth to calves.
d. Generally if there is a problem with the milk itself as opposed to the barista the milk will not steam well and will bubble up after it has been steamed – usually after it has been sitting for 5-10secs.
e. There are a couple of ways to deal with this – either steam your milk first before taking your extraction, the bubbles settle on the top and can be scooped off or try changing the milk you are using, talk to the milkman and explain the problem . Often it is only certain batches that are affected. Changing the lid colour/type of the milk used can alleviate the problem (changing to white top if you use blue top or vice versa)
f. Generally the problem doesn’t last for long – a few days to a week – it doesn’t tend to change the flavour of the coffee or milk just the texture or body and its appearance
4. The two most common designs on the tops of coffees are a heart or fern leaf
a. Milk design requires the flow of milk to be strong enough to reach the bottom of the cup and rebound off the bottom of the vessel and be pushed back up to the surface of the espresso.
b. When we pour too slowly – which is often the biggest error people make – it stops the flow of milk and doesn’t allow it rebound back to the surface of the espresso
c. The heart is simple and once this is mastered it makes the fern leaf very easy to achieve
5. Demonstrate and explain how to pour a heart
a. First steam a perfect jug of milk
b. Then at a medium speed pour directly into the centre of the cup – a white milk circle should appear – don’t move your wrist or the jug
c. As the milk reaches the top of the cup run the milk back through the centre of the design
d. If the student is capable of doing the heart - move on to teaching the fern leaf
1. Crisis Control – When there is a problem with our coffee within the cafe – we need to consider all aspects of the problem rather than assume it is the machine or the coffee - more often than not it is actually the inexperience of the person using the machine.
a. It often is incorrect grind size, over packing the basket/handle or over/under extraction. Discuss with the student the need to talk to the head barista – if it is not them, sales rep or trainer if there is a problem and you are not sure how to fix it
b. There may be instances when problems occur and you are unsure whether to call BH or not. Call our customer care team immediately and they will put you in touch with a technician who will either come out to the café or talk through the problem on the phone.
c. Discuss any problems the student may have had and/or discuss one or two of the following emergencies
d. “My machine has just blown up there is steam pouring out from everywhere” The Emergency pressure valve has blown – steam has suddenly started shooting out from every which way on the espresso machine – mostly out of the top back left hand corner. The easiest way to deal with this is to turn the on/off switch to #1 – this will turn the element off and prevent the pressure from building up in the boiler. Call BH immediately!
e. “Water is leaking from under the machine” – before you call the technician, take the drip tray out and feel to see if there is water sitting in the catchment area. If there is then try this first. Poke a teaspoon into the drain and see there is something blocking it – sometimes there is a build of coffee grinds blocking the hole but if it doesn’t clear this way - you can still fix it. First get someone to help you. You will also need a bucket and a tea towel. Get under the machine and find the end of the drain hose. Then get the person helping to hold a tea towel over the catchment while you blow up the end of the drain, you don’t have to touch your mouth to it just cup your hand around the hose and blow into your hand. Once you have given one big blow, quickly put the end of the hose into the bucket or you will end up with a mouthful of coffee grinds! Generally this works first time – if not blow again. Once the water starts flowing out – pour some jugs of hot water from the machine down the drain. This problem is caused by coffee solidifying in the drain. Each evening pour at least 1 litre of hot water down the drain – especially in summer!
f. If there isn’t water in the catchment when you take the drip tray off – then call BH and talk to a technician.
g. There’s no steam when you turn the steam wand on – check that the on/off switch is set to number 2* if not turn to it number 2 & wait for 5-10mins if this doesn’t work call Burton Hollis for assistance. The cause of the problem can be one of several problems. Has it been steaming fine and suddenly there is no steam coming out of the steam wand? If yes – look at the on/off switch – what number is it on? If it is on Number 1 – turn it to Number 2 and wait – within 10minutes the pressure should be back to normal. This has occurred because someone has accidentally turned the machine to Number 1 which turns the element off – which results in the pressure being lost!
h. It may be that you have a blocked steam wand – remove the tip and soak it with hot water and/or Cafiza, whilst it is off check the pressure of the steam. Remove any milk residue from the tip with a tooth pick.
i. If the wand appears blocked or you find small pieces of green rubber in the milk you are steaming – don’t panic – this sometimes happens when new rubber gaskets are put in the steam assembly. As they wear it causes the rubber to shed and it ends up in the steam tip!
j. If the grinder handle/lever return doesn’t spring back after it is pulled – it is most likely that the lever return spring is broken – call BH – it is easy to fix but will most likely require a technician
k. “My steam knob keeps falling off in my hand” – the D clip inside the knob is worn – ask CCT to send you a new one with your next coffee order. Simply remove the old one and push on the new one – problem solved. Unless of course the old clip is missing – check on the stem of the steam assembly!
l. There is dirty water leaking around the handles during extraction – try flooding the groups to remove any build of coffee stuck to the head seals & make sure the handle is pulled around tightly when you slot it into the group. If this doesn’t solve the problem it may be that your head seals or baskets need replacing. If your waste tube has a damaged or missing plastic hosing protecting the metal bar it will cause the top of your baskets to become flat – check your baskets and call Burton Hollis for assistance.
m. There is no hot water coming out of the tap on the espresso machine – check that the on/off switch is set to number 2 – if not turn to it number 2 & wait for 5-10mins if this doesn’t work call Burton Hollis for assistance
n. The grinder isn’t working & the indicator light is not on. First check that the grinder is plugged in and turned on – if it is, feel the body of the grinder? Is it hot? If it is it could be that the grinder has over heated & the safety feature has cut in to prevent the motor burning out. Wait for 5-10mins while the grinder to cools down – check that it is not blocked with coffee. If this doesn’t fix the problem call Burton Hollis for assistance. BURTON HOLLIS NUMBER ph 0800-232-670
4. To improve your barista skills - look at:
The student can book in for their practical test – at time convenient to both the assessor and the student
Discuss what is required of the students when they sit the practical exam – the practical may be done either at Centre of Gravity or at their own café.
The practical consists of making a list of at least 6 coffees, within five minutes, ensuring that all techniques are used correctly.
Students will also be required to demonstrate the importance of working in a clean environment by beginning and ending with a clean station.
If the student is unsure about whether they are ready to do the practical test – talk to their sales rep or the barista trainer before booking.
Once the student has passed the practical test they will be issued with a certificate
Document Text Contents
Page 23

beans for us. David and John have formed some direct relationships with
coffee growers – for example Sigri Estate in Papua New Guinea

3. The green beans that we use in our blends are then each placed in a section of
the green bean silo – this is a storage unit for our green beans. The green
bean silo is connected to the roaster

4. This roaster is from Germany and is called a Probat roaster and can roast
120kg at one time. A computer connected to this roaster is programmed to
send the required quantities and varieties of green beans for each blend to
the roaster when activated. Green beans enter the roaster by being blown
through the pipes from the green bean silo.

5. A roast can take anywhere between 15-30mins. For light roasts - a short
roasting time. For dark roasts - a longer roasting time

6. The cooling tray ensures the beans are cooled quickly after it is removed from
the roaster. This locks in the flavour and helps with the consistency and stops the
roasting process as coffee continues to roast from its own internal heat long after it has
been removed from the roaster.

7. De-Stoner – All our coffee beans are taken through a de-stoner to remove any
stones just before they are packed at the roastery. Because of the way coffee is
processed in some countries, there can sometimes be stones in the jute sacks of green
beans. Stones can badly damage the grinder. The blades will become blunt,
compromising their cutting ability.

8. The large 2kg and 3kg bags of beans for our hospitality customers at Burton
Hollis are still packaged & sealed by hand

MODULE 2 – Tea Memoirs

The Tea Memoirs module will take an in depth look at tea, where it comes from how it is grown
and the different varieties available. The module will also discuss the similarities and

differences between tea and coffee and the history surrounding two of the country’s most
popular beverages. Continue this module seated in the board room/meeting room or at a table

in the cafe (if the training is being done onsite)

1. Matt Greenwood – is the Tea Guy at Bell Tea - our resident expert tea taster.
He is responsible for maintaining and delivering great tea to thousands of tea drinkers in
NZ. And also played a significant role in the development of Bell’s first new product in
100 years – Bell Pure Ceylon.

2. Matt has noted that coffee and tea share many similarities besides being two
of New Zealand’s most popular beverages

a. Both contain caffeine, in fact there is more caffeine in a tea leaf than a coffee
bean. However as a drink - there is generally twice the amount of caffeine in a
cup of espresso coffee as in a cup of tea.


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