barista training

Freedom Cafe's Barista Handbook

Making drinks

Making drinks

principles

Do I have to memorize how to make every drink? Nope. By understanding a few basic principles, you can basically figure it out

Espresso Drinks Stacking Order

  • Ice
  • Espresso or Tea
  • Milk
  • froth, whipped cream, seasonings
*we put the espresso over ice so that it cools it quickly and doesn't make a warm drink.
Always pull the espresso last. It get's bitter quick

Iced Drinks Conversion Principles

  • Thick flavors mixed into the shot and poured over the ice
  • Cold milk rather than steamed
  • Milk added last
  • An extra pump of syrup to convert a hot drink to iced
We generally shake all our cold drinks
making drinks

Equipment

An overview of our equipment
  • Our espresso machine and grinder stay on. You don't have to worry about that.
  • There are two steamers. Generally the one of the left is for steaming, while the one on the right is for frothing. You activate by turning the knob.
  • We have two buttons. 1 for one shot, and 2 for two shots.
  • There is also a knob for hot water.
  • The handle in the picture is called a portafilter. We have 4 of them. One for single shots, and three for double shots.
  • From time to time, you will hear this machine filling it's water.
  • Keep an eye on the temperature gauge to make sure you make consistent shots.
  • Using this machine takes practice. Keep working on it.
  • Turn on by pushing 1 and then 2. This heat's the water to 205 degrees and holds it at that temp.
  • Refill with the hot water machine by placing the kettle under it and pushing 'half pot' and then 'h20'. If the kettle is empty, it will stop at 3/4.
  • If at any time it runs out of water while heating, it wil need to reset by cooling. You can do this quickly by filling it with cold water. You will hear a 'click',
  • We try to keep one of the kettles hot at all times.
 
  • To fill a kettle, Push 'half' and then 'H20'. To fill a airpot, push 'full' and 'h20'.
  • If it begins to overflow, simply push the 'enable' button on the upper left hand corner. If at any time you get a 'no name coffee' it is because this is pushed.
  • when grinding coffee, don't push the 'STOP' button. Just let it finish.
  • When filling a pot or kettle, it may ask you to make sure the coffee funnel has been changed. Ignore this by pushing the button again. (after you made sure there isn't coffee in the coffee funnel.)
  • It may warn you that is warming up. Basicly let it finish
 

Taking Orders & Collecting Donations

The following steps will help you take orders and donations.

Using Square Register

The Freedom Cafe is donations based. This means that ultimately, our guests make a donation rather than pay a set price. We do however give a suggested fair value. The reason for this is;
  • Many guests want to know what is a fair donation
  • Gifts above the fair value can be claimed as a tax write off
  • It helps us keep track of what we are serving
  • Helps us to quantifiably account for our donations

Great your guest and take their order

We have a two step process to taking orders. First you take their order and enter it into the square register.
Finally go to screen 4 , spin the register around and help them complete their order by
instructing them that they can how choose to make an extra donation, or choose a discount to the recommended price. When they are done, they complete the transaction with their credit card, or by putting their cash in the bin.

Note the numbers at the bottom of the screen.

  • Screen 1: Coffee and Espresso Drinks
  • Screen 2: Tea
  • Screen 3: Item Sales and Catering Checkout
  • Screen 4: Customer Checkout
square-tabs

Switch to other screens


Making drinks

Making Coffee

Let me show you how to make coffee. primarily we specialize in a hand-crafted pour-over method. When we cater, we often make drip coffee and use airpots to transport. Let's get started.

handcrafted coffee using pour-over method

Wet the filter with hot water
Water heated between 195 and 205 degrees.
2013-09-17 at 08-18-27
Fill the filter with coffee, make a divot.
We use 1 1/2 scoops for a small, and 2 scoops for a large.
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- Starting at the divot, pour water in a circular motion until the coffee is covered.
Now, wait 20 - 30 seconds as it mushrooms.
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Begin pouring in a slow circular motion until the cup is full.
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handcrafted iced coffee using pour-over method

Assemble the equipment you need.
assemble-parts
Fill your cone with ice.
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Wet the filter with hot water to wash out paper taste.
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Add coffee. 2 scoops per drink.
2013-09-17 at 08-19-05
Pre-brew by starting at the divot and slowly pouring in s circular motion to the edge. Once the coffee is covered, stop for 20 seconds.
2013-09-17 at 08-19-31
Starting in the middle, begin pouring until you reach the mark appropriate for the drink your making. DO NOT SERVE IF YOU MADE MORE THAN YOU SHOULD HAVE. IT WILL BE A WEAK DRINK. ok. thanks.
2013-09-17 at 08-25-24-2serving

drip coffee for catering

Add a filter to the basket from the coffee maker.
Move the basket to the grinder and choose the coffee and the amount you want to make.
When the grinding is finished move it back to the coffee maker and push the amount and brew.
making drinks

Making Espresso Drinks

This will be the hardest skill to master. Anyone can make an espresso drink, but to make a quality drink is a fine art. We're committed to serving the best drinks, so special attention has been given to this section. Please remember that we are all practicing espresso. None of us are master baristas.
One way to think of recipes is to understand ratios of ingredients. For example a cappuccino would be 1:1:2. (1 part espresso, 1 part steamed milk and 2 parts foam) As we use ratios, we always establish them from espresso up to foam as we did in this example.

pulling espresso

Choose a portafilter and pre-heat by steaming it.
grind a mound of coffee onto the portafilter and tamp evenly with 30 pounds of pressure. The result should be an evenly tamped portafilter.
Insert the portafilter into the espresso machine, pull tight, and push the appropriate serving. A good shot should take between 15 and 19 seconds. Anything beyond this is a poorly pulled shot and it won't taste very good.
Serve immediately. A shot of espresso begins to taste bitter after 17 seconds. This is why we always pull the shot last.
A lot can go wrong in the process of pulling a shot. Let me show you the tell tales signs of a good, bad or disastrous shot.
  • 1. The shot never came out. It dripped a little, but that's all. This is because you either tamped it to hard, or the espresso grinder was sent to fine.
  • 2. The shot came out really fast. This is because you didn't tamp it hard enough, or didn't have enough coffee in the portafilter.
  • 3. Oh my gosh! Espresso started spraying everywhere! This is because you didn't get the portafilter firmly attached to the espresso machine. Make sure it is squarely and firmly attached.
  • When I pulled the portafilter out, I noticed that the grounds were wet. This is because there was not enough coffee in the shot.

    steaming milk & latte art

    Choose a portafilter and pre-heat by steaming it.
    grind a mound of coffee onto the portafilter and tamp evenly with 30 pounds of pressure. The result should be an evenly tamped portafilter.
    Insert the portafilter into the espresso machine, pull tight, and push the appropriate serving. A good shot should take between 15 and 19 seconds. Anything beyond this is a poorly pulled shot and it won't taste very good.
    Serve immediately. A shot of espresso begins to taste bitter after 17 seconds. This is why we always pull the shot last.
    A lot can go wrong in the process of pulling a shot. Let me show you the tell tales signs of a good, bad or disastrous shot.
    • 1. The shot never came out. It dripped a little, but that's all. This is because you either tamped it to hard, or the espresso grinder was sent to fine.
    • 2. The shot came out really fast. This is because you didn't tamp it hard enough, or didn't have enough coffee in the portafilter.
    • 3. Oh my gosh! Espresso started spraying everywhere! This is because you didn't get the portafilter firmly attached to the espresso machine. Make sure it is squarely and firmly attached.
    • When I pulled the portafilter out, I noticed that the grounds were wet. This is because there was not enough coffee in the shot.

      watch video

      watch gill steam milk and pour latte art

      Video Tutorial

      Steaming Milk and Making Latte Art

      Recipes

      Let's establish the quantity of shots per drink:
      Espresso: single or double in a shot cup
      Lattés: 1 shot for a small, 2 for a large
      Americano: Ask the customer how many shots and what ratio of espresso to water they like (1:1 or 1:2)
      Cappuccino: 2 for a small (in a 8 oz cup), 3 for a large (in a small cup, 12 oz)
      Macchiato: 1 shot for a single, 2 for a double (caramel macchiato is a latte)
      Everything else: 1 for a small, 2 for a large.

      Understanding Ratios

      One way to think of recipes is to understand ratios of ingredients. For example a cappuccino would be 1:1:2. (1 part espresso, 1 part steamed milk and 2 parts foam) As we use ratios, we always establish them from espresso up to foam as we did in this example.
      expresso

      A Simple Espresso

      • Espresso: 1 shot for a small, 2 for a large. Served Immediately
      • Milk:None
      Larger Pic
      Latte

      A Simple Latte 1:2:1

      • Espresso: 1: 1 shot for a small, 2 for a large. Added to the drink last.
      • Milk: 1:2: Steamed with a little Froth on the top.
      • foam: 1:2:1 Steamed with a little Froth on the top.
      • Optional Flavors: Thick syrups: Added to the espresso, Thin syrups: Added to the cup prior to filling.
        Quantity: Generally 2 pumps for a small or 3 pumps for a large.
      Larger Pic

      Photo 2013-03-25 09.02.14 PM

      A Standard Cappuccino 1:1:2

      • Espresso: 1: 1 shot for a small, 2 for a large. Pulled Last, but added to the drink last.
      • Milk: 1:1: Double the volume of the drink with steamed milk
      • Froth: 1:1:2 Double the volume of the drink again with foam
      • Optional: Sometimes ordered dry. This means that it has no milk, only espresso and foam.
        Quantity: Use our small cup for both a single and double cappuccino
      Larger Pic
      mocha

      A Café Mocha1:2:1

      • Espresso with chocolate: 1: 1 shot and 1.5 pumps for a small, 2 shots and 2 pumps for a large. Dissolve the chocolate syrup into the shot.
      • Milk: 1:1: Fill the cup to an inch from the top with steamed milk
      • Froth: 1:1:2 Finish the drink with an inch of foam
      • Optional: Also ordered with a variety of flavors.
      Larger Pic

      Americano

      An Americano 1:2

      • Espresso: 1: 2 shots of espresso.
      • Water: 1:1: or 1:2: Ask how strong they would like it. ratio is usually 1:2.
      Larger Pic
      Photo 2013-03-25 09.02.05 PM

      A Macchiato

      • Espresso: 1: Usually 2 shots of espresso.
      • Milk: None
      • Foam: Just a spot on top.
      Larger Pic

      tea

      For those who don't like coffee, we also serve a full selection of loose leaf teas. As with coffee, tea needs to be brewed correctly or it will taste to strong, to week, bitter, burned or all of the above. Here are some guidelines on how to brew the perfect tea.


      Sometimes tea and coffee drinks mix it up a little. For instance, a chai latte. To make this drink you basically follow the same recipe as a latte, but you use chai tea instead of milk and milk instead of espresso. You should also ask them if they want it sweetened. I suggest vanilla.

      Want it to get really crazy? Order it DIRTY! No it's not alcoholic, but it's spiked with a shot of espresso.

      Of course you can make all these drinks iced as well by following our iced drink conversion principles above.

      speciality drinks

      How About All Those Other Drinks?

      Yes, we have tons of other drinks, but you don't need to know how to make them all. The principles you have just learned, along with the recipes in the shop will have you mixing, making and inventing your own drinks really soon.

      FYI: All our recipes are located in the tablet next to the sink.