You will get the most amount of foam from fully skimmed milk, this is because of the low fat percentage (the fat works against the protein). However, you will not get such a rich foam from fully skimmed milk as from whole milk. If your foaming technique is right than you should not really have any problem with any type of milk, as long as the milk is fresh and cold.

Milk foams best when it is below 40 degress Celsius or 100 Fahrenheit. This is simply because the milk is denser.

Why does milk taste sweeter after heating?

Milk contains lactose and the solubility of lactose is increased when the temperature is increased which gives the milk more sweetness. Focus on heating up your milk between 60 and 65 degrees Celsius.

Why won’t my milk foam?
Usually this is because the milk is too old. Fat will brake down in the milk and the free glycerol is working against the protein in the milk. Try to use your milk within 5 days.

The most important thing that you should think about is control. You need control over the jug, so you will need to control the jug with two hands. Do not do other things whilst you are steaming your milk, focus entirely on the milk.

You are looking for milk that is around 60 to 65 degrees Celsius and that has smooth and shiny foam without any visibile bubbles.

Here are some basic rules that you should stick to:

- use fresh milk, the milk should come straight out of the fridge
- start with a clean cold jug and use the right size of jug
- steam only the amount of milk that you need. You can add extra milk if you like so you can texture longer to make the milk even smoother
- foam the milk only when it is below 40 degress Celsius, foaming above this temperature will create hard bubbles that you don’t want
- when you stretch the milk to create foam by just breaking the surface with the tip of the steam wand, do it bit by bit. You should hear the foam being created but you should not see any bubbles
- when you have stretched the milk enough and you are happy with the amount of foam then place the steam wand a little deeper into the milk. Create a whirpool inside the jug, you should see the milk moving around a lot. This will break down any existing bubbles and makes your foam smooth and shiny. There is absolutely no need to move the jug up and down, just keep it still, the angle of the steam from the steam wand does the trick for you.

And don’t forget to turn the steam off before you take the steam wand out of the jug.

The top ten coffee producing countries are (1997/1998 according to the National Coffee Association of the United States): Brazil, Colombia, Indonesia, Vietnam, Mexico, Ethiopia, India, Guatemala, Cote d’Ivore and Uganda.

Coffee beans are usually mixed together to create a coffee blend. Different flavours are blended together to create one good mixture of coffee beans from different origins. Flavours of coffee beans are very complex and conditions like region, soils, country, altitudes, amount of rain and sunshine, and processing of the coffee beans all affect the flavour of the beans.

Most of the coffee beans in a blend come from countries like Brazil, Mexico, Peru or any other origin that has a non-overbearing flavour. These beans are somewhat neutral but still contribute to the body and sweetness of the coffee.

To add body, acidity and flavour to a blend, smaller amounts from Colombia, Costa Rica, Guatemala and Venezuela are often used.

Coffee beans from Ethiopian Harrar, Kenyan, Yemen Mocha, Zimbabwe, and Zambian add complexity and brightness to the blend.

Coffees from the Asian Pacific are often used to add more richness and body to the blend.

Kona coffee beans comes from the fertile, volcanic fields plantations in the north and south Kona district in Hawaii. The special cycle of bright sunny mornings, cloud-covered rainy afternoons and mild nights create an ideal growing condition for coffee trees, which results in special medium bodied, fine acidity coffee with very distinctive aroma: a buttery characteristic with a hint of cinnamon and cloves. For more info about Kona coffee beans visit http://www.kona-coffee-beans.info

Coffee acidity can be described in many ways but remember that you can describe it in any way you like: Dry, Sharp, Nippy, Neutral, Soft, Tangry, Tart, Rough, Mild, Delicate, Smooth and Winey.

Acidity is, according to certain people, something that can be measured. A pH value of 7.0 indicates a neutral substance and values under 7.0 indicate higher levels of acidity. Lemon juice which has a low pH value of 2.0 has a higher acidity level. Many people say that acidity can not be measured by pH but when you think rationally, there must be a way to measure anything.

The flat white has less milk than a latte and usually a bit less foam on top. Unlike many people think, the flat white does have foam on top. Foaming milk whilst steaming gives the milk a creamier flavour so it’s recommended to always foam the milk, even when it’s just a little bit.

Be prepared to be served a latte without foam when ordering a flat white in most places.

According to some people a flat white should be made with milk just off boiling. However, be aware that the taste of milk changes above certain temperatures and therefore the recommended temperature is around 60 to 70 degrees Celsius.

The proces of extracting caffeine from coffee beans is not all that complicated but it does affect the flavour of the beans. This stick will not affect the flavour of the coffee so it could be a revolutionary invention.

We will keep you updated on The Decaf Stick.

You can find some more detailed information here.

The question is: can you get a caffeine rush by licking the stick afterwards??

Most coffee shops have 1oz of espresso in a regular drink. And usually a regular drink is around 8 to 12oz and a large 10 to16oz. The large drink will have 2oz of espresso. See the problem?

The espresso is doubled but the size of the drink is only increased by maybe 50%. This makes the larger coffee often a lot stronger than the regular.

The problem can be resolved to add, for example, only 1,5oz of espresso to larges coffees.

We recommend cup sizes of 5,5 oz and 11 oz.

The difference between the cappuccino and the latte is mainly the amount of foam. Sometimes there is a difference in size, the latte is usually a slightly larger drink. The technique used for steaming the milk should be the same however.

An important thing to think about is the size of the cup. To achieve a good balance between milk and espresso you usually need a cup the size of 5 to 6 oz (150 to 180ml), but this is dependent on your espresso base. The best way to find out is to simply try.

Usually you use a porcelain cup but some places have lattes in glasses. The porcelain cup keeps the drink warmer and is usually preferred by the consumer. Make sure that you pre-warm the cups, keep them on top of the espresso machine.

The most important ingredient to a perfect Latte is the espresso. Consult an expert to find you the best espresso. Price is an important factor here, good espresso usually cost a bit more. Just make sure that your espresso is fresh and still hot before you pour the milk in to the cup. You will need an espresso that has the right characteristics to ‘break through’ the milk.

Steaming of milk is an art. You have to concentrate and be very precise when you steam milk. It is a skill that you can learn very quickly when it is shown right. You know that you have steamed the milk right when you can’t see any bubbles in the milk. There are 2 things that are very important when steaming milk: the foam and the temperature. Your aim is to create foam that is smooth and shiny without any visible bubbles, a little bit like yoghurt. Then you must make sure that you have the right temperature and you will learn this by trial and error. You can of course use a thermometer, aim for a temperature between 65 and 70 degrees Celsius. However, you will learn after a while by touch what the right temperature is. Always be careful that you don’t overheat because this will change the taste of the milk.

Use a clean, stainless steel jugwith a pronounced spout and add just the right amount of cold milk. Any milk will do, you can get foam out of all milk (skimmed, semi-skimmed and full fat milk). All milk will foam but not all milk will give you the same foam. Full fat milk will have a soft and creamier foam because of it’s higher fat content. Just remember that any milk with protein will foam. Fresh, cold milk that has been stored well will foam the best.

Purge the steam wand to clean out any condensation that has been build up. Then insert the steam wand in to the milk and turn it on all the way. One important thing to remember is that you get the best foam when the milk is cold, below 100F. Foaming above 100F will give you harder bubbles which you rather not have.

You start with foaming the milk which you do by having the tip of the steam wand just breaking the surface of the milk. Always apply full presure to the steam wand which is 1 bar. You should hear a slight sissing, high pitch, chirping sound. You should hear the foam being created but you shouldn’t see any bubbles appear. We are talking about millimeters here when you are stretching the milk. It is best to hold the pitcher with two hands so that you have maximum control over the movement of the pitcher. For a single latte you should only have to stretch the milk for a few seconds.

After the foaming comes the texturing. Texturing is when you create a whirlpool inside the pitcher. This movement of the milk makes sure that all the air inside mixes with the milk and it breaks larger bubbles into smaller ones, creating a shiny and smooth foamy milk. Think about the milk and foam as one, not as two separate things. Turn off the steam wand when you have reached the right temperature before taking it out of the milk.

Pour the milk as soon as possible in the espresso. Do not let the milk sit for a while, keep it spinning in the pitcher. Start by pouring the milk slowly in to the espresso. When you have the cup just about half full you can wiggle the pitcher slightly to get the foam out. This movement takes practice and can lead to Latte art.

Try to get the crema of the espresso to the top of the cup by pouring the milk slowly in to the cup.

Quality

The margin on coffee is extremely high, you can expect to reach margins of 90% to 98%. Therefore I believe that you should go for the best quality possible. Do not go cheap on beans! Pay those extra few pennies more per cup and you will see result.

I also believe that it is a good idea to invest in good looking quality cups. Have your company logo printed on these cups to create a professional image.

Have the option open for your customers to make a choice between skimmed, semi or full fat milk. Also make sure that you offer soya milk.

Offer the customer milk or pouring cream on the side with Americano’s and chocolate sprinkles with cappuccino’s.

Remember that it’s usually a small thing that makes the customer happy.

Freshness

Always think fresh when you think coffee. This starts with the freshness of the beans. Make sure that you keep your amount of stock of coffee as low as possible. Your coffee supplier should ensure that you get the best coffee delivered but you have to make sure that your beans are not on the shelves longer than they need to be. You can keep the beans in the hopper of your grinder for a few days so usually you don’t have to worry about this too much. Make sure that your coffee supplier is a professional!

Grinding beans is a different issue. Ground coffee goes stale quicker and should be used as soon as possible. The maximum time that you can keep ground coffee is only a few hours but I recommend that you use ground coffee straight away. I recommend the new ‘Grind On Demand’ grinders. These grinders grind only when you ask for it hence the name. This means that you have no ground coffee laying around. If you do not have a ‘Grind On Demand’ grinder then grind only small amounts of coffee at a time, or grind only what you actually need.

Espresso should be served as soon as possible and at the end of the order. The same thing counts for every coffee actually, try to serve the coffees at the end of the order.

Milk should be kept cool and in a dark place like a fridge. Try to minimize to steam milk twice and always add fresh milk when you steam. Use the right amount of milk when you steam to minimize the amount of milk left overs in the pitcher.

Consistency

Train your staff the same way. Everybody should be using the same technique. This is important because customers like to know what they can expect. I recommend that you train your staff according to the rules of the Barista Championships. Making coffee in a coffee shop according to these rules does not slow anything down. Obviously you have to relax the rules a little but base the technique on them.

Use only hand tamping. Make sure that your staff are all tamping with the same pressure. Focus with the tamping on levelling and pressure, these are the most important factors to think about.

Steaming and pouring of milk should also be very consistent. Try to get the same amount of foam on each drink. There should be no bubbles in any pitcher or in any cup. A cappuccino for example should only have around a centimeter of foam.

Tip: try to get a little competition going amongst your staff. It can be great fun to see who is the most consistent and you can set up little Latte art competitions as well to motivate your staff.

Latte Art

Latte art can blow the mind of your customers away. A beautiful heart on top of a Cafe Latte or Cappuccino can have a great impact on your business. It gives the customer that extra little joy that might just make them come back every single day.
Latte art is great fun for your staff. It motivates them to perfect-ionize their technique and there is always room for improvement. You can even take pictures of the best Latte art and place them on your website for example.

Cleanliness

A clean working area shows that professionals are at work. It is not only a good image for your business but most employees enjoy working around a clean and tidy coffee machine. My suggestion is to have the pitchers on the side of the machines. Have some space in front of the machine to pour the drinks. This space can be used at busy times to leave the milk. But remember, keep the milk cold!
Have a clean cloth at each steam wand. Keep the cloth folded up so it looks nice and tidy.
Have a dry black towel to clean the porta filters.
Also make sure that your pitcher are clean throughout the day. Milk and ground coffee should be cleaned straight away. Especially milk on the steam wand should be removed as quickly as possible.
Try to get your staff in to a ‘clean up after yourself’ attitude. This way no one else has to clean up anybody’s mess´and things are kept clean and tidy.

And don’t forget to only serve coffee in clean cups.

Size

Personally I would go for a small size as a regular drink (5 to 6 oz for latte’s and cappuccino’s with 1oz espresso). This gives your drink the best flavour and maybe even gets your customer back for a second round. Most coffee shops have a large size as a regular drink, usually around 12oz. I believe that it would be a better idea to have a smaller regular size and make it a slightly cheaper drink. Obviously you should also offer the larger sizes. It is a good idea to offer 2 or 3 different sizes, the same thing for take out drinks.

Just remember that it’s not only the coffee that makes your business a success. Your staff make or brake your business so keep them happy! And always serve the coffee in a pleasant way

Let’s face it, espresso is not your best selling drink. But, it is probably your most important drink if you take coffee serious in your shop. The espresso is the foundation of your drinks and it’s your job as a manager or owner to ensure that you serve the best coffee possible.

Quality is extremely important. Having customers come back for your coffee is the key to success. And you will only get these people back in your shop if you serve them in a professional matter and with great products, in this case coffee. You know that you are doing a good job when you see someone for the second time (if they look happy).

So how do you ensure that you serve great coffee all the time?

Training. That is probably the most important aspect. With training comes motivation as well. If you have trained and motivated staff then your customers will get great coffee served with a smile, and that smile is just as important. The problem nowadays is to find enthusiastic staff, so everybody says. Well, it is up to the manager to make sure that the staff get motivated and enthusiastic in being a barista. If you train your staff in a fun and motivating way then you can probably get everybody in your coffee shop exited about coffee. And face it, if someone is truly not interested then they shouldn’t be working in your shop!

Motivate your staff with in-house competitions, you can set up competitions for latte art for example. Or a speed competition, where your staff get timed to produce 2 caffe latte’s. These are just two simple ways to motivate your staff in to coffee.

It might take some time and effort but it will be very beneficial to your business. Realise that it’s hard to find a good espresso on the high street. If you serve that rare good espresso than you will get yourself a reputation of a good coffee house. Reputation takes a little time to build but if you do it well, then you will get so much back for it.

You might miss a few things here like a good coffee supplier. But I disagree. If you have staff that know their coffee than you will end up with a good coffee supplier automatically. Your staff should know after their training where the problem (if there is any) lies: barista skills, ingredients or equipment. Listen to your customers and to your staff and you should end up with the right coffee beans and the right equipment.

Stick to a few basic but very important rules:

- have your staff and yourself trained by professionals, and review the skills from time to time
- use fresh beans, fresh coffee ground, fresh milk and fresh coffee
- give one person the responsibility for the quality of the coffee, you need this to ensure that the standards don’t drop

World Barista Championship rules:

A. An espresso is a one ounce / 30 ml liquid including crema, +/- 5 ml is allowed.
B. Each single espresso should be produced with an appropriate and consistent amount of
ground coffee.
C. Espresso shall be brewed at a temperature between 195-205 degrees Fahrenheit / 90.5-
96 degrees Celsius. (Refer to section 2.6 WBC Espresso Machine).
D. Machine brewing pressure will be 8.5 to 9.5 atmospheres. (Refer to section 2.6 WBC
Espresso Machine).
E. Extraction time must be between 20 to 30 seconds.
F. Espressos must be served in a 2 to 3 ounce / 60 to 90 ml cup with a handle.
G. Espressos should be served to the judges immediately complete with spoon, napkin,
sugar and water.

This tells us mainly how an espresso should be made.

Wikipedia says:

Espresso or caffè espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency that is between extremely fine and powder.

So, an espresso is an one ounce hot beverage that flows out from an espresso machine. It is hot water that has been forced with great pressure through ground coffee.

Producing a good espresso

A good brewed espresso is the base of many popular drinks, i.e. the Caffe Latte and the Cappuccino. Espresso’s are very popular in the southern countries of Europe. It is important to ensure that your espresso is of good quality even when you add a lot of milk. The flavours of the espresso have to cut through the milk to make sure that your Caffe Latte or Cappuccino is the best in town! Here are the basic ‘rules’ for producing a good espresso.

High quality beans
The coffee beans that are used for espresso’s are usually a blend from different origins. The espresso is such a complex drink that you need to use coffee beans from different origins to make sure that you can extract all the flavours out of the beans.

The beans that you use for espresso’s have to be of very high quality. This usually means that the blend has a high percentage of Arabica beans and a lower to none percentage of Robusta coffee beans. A good rule is not to go cheap on coffee beans.

Fresh coffee
Coffee beans should be used quickly after roasting. The beans off-gas for months after roasting. The storage of the coffee beans is very important. Coffee beans should be stored in a dark and cool environment (not in a freezer or fridge). The beans should be stored in a sealed bag with a one-way valve. This one-way valve let’s the carbon dioxide out but doesn’t let any air in. Air is the biggest enemy of coffee so try to avoid as much contact with air as possible. Temperature, moisture and light also affect the deterioration of the coffee beans.

You can keep the coffee beans in the hopper of the grinder for about 3 to 4 days but try to use them as quick as possible. It is good practise to only load the hopper with the amount of coffee beans that you need for the day. Leave the rest of the beans in the bag and seal the bag tight.

Ground coffee goes stale very quick. This is because the coffee has more surface that can connect with air. Ground coffee should be used within 2 to 4 hours. But a good rule here is to only grind the amount of coffee that you need. So called ‘Grind on Demand’ grinders grind only the coffee that you need. These grinders grind the coffee straight into the group handle and do not have a chamber to store coffee.

The right grinder setting
The grinder has two blades that grind the coffee beans. The closer these two blades are together, the finer the coffee. The further apart the two blades, the coarser the coffee. Filter and cafetiere coffee needs a coarser grind than espresso. Turkish coffee needs a very fine grind.

It is very important that you have the correct setting of the blades. You can check the right settings by looking at the extraction. The extraction of the coffee should look like a mouse tail. It should have a golden color and not yellowish or really dark brown. The extraction time should be between 20 and 30 seconds from the moment the button is pressed (World Barista Championship standard).

Extractions that are too quick are called under-extraction and extractions that take too long are called over-extraction. Under-extraction usually means that the blades are too far away from each other, the grind is too coarse.

A single shot of espresso should be made from 7 to 8 grams of coffee and a double from 14 to 16 grams of coffee. Some people prefer to use more or less coffee but these are quite good guidelines. The manual of your grinder should explain how you can adjust the dose of ground coffee.

The grind can be made finer by moving the blades of the grinder closer together. Please refer to the manual of your grinder to see how you can change the setting of the blades.

Amount of liquid from the espresso coffee machine
A single espresso should be 1 oz or 30 ml of liquid. This means that you should get 1 oz of liquid from 7 to 8 grams of coffee. It is extremely important that you don’t push any more water through that coffee and definitely don’t use the same coffee twice. You can use shot glasses (see picture) to set the right amount of liquid.

Coffee only has a certain amount of flavour to extract. Try this little experiment to see what we mean here: produce a single espresso and then use the same coffee and make another espresso. The first espresso will taste fine and the second one more like an ashtray. This shows that it is important that you don’t push too much water through the ground coffee.

A good espresso is the base for Latte Art: