The Barista Training Handbook

STAFF HANDBOOK Barista Training Handbook Everything behind the bar — extraction, texturing, latte art and service. Search it like a manual. Café Operations · Revision 6

Contents Espresso Extraction .................................................................. 3 Tamping & Distribution .................................................................. 4 Milk Texturing .................................................................. 5 Latte Art .................................................................. 6 Grinder Calibration .................................................................. 7 Service & Hygiene .................................................................. 8 Glossary .................................................................. 9

Chapter 1 Espresso Extraction Espresso extraction is the foundation of every drink on the menu. A balanced shot depends on three variables working together: dose, grind size and extraction time. Change one and you must re-balance the others. Aim for a dose of 18 grams, an extraction time of 25 to 30 seconds, and a yield of roughly 36 grams. If the shot runs fast and sour, grind finer; if it runs slow and bitter, grind coarser. Consistency comes from tasting, not guessing.

Chapter 2 Tamping & Distribution Even distribution matters more than brute tamping pressure. Groom the grounds level in the portafilter, then tamp firmly and squarely to compact the puck. An uneven puck channels water and produces a patchy, under-extracted shot. Wipe the rim, insert the portafilter promptly, and start the shot without delay so the pre-heated basket does not scorch the grounds.

Chapter 3 Milk Texturing Milk texturing turns cold milk into silky microfoam. Purge the steam wand, submerge the tip just below the surface, and introduce air with a gentle hiss for the first few seconds only. Then sink the wand to build a smooth, glossy whirlpool. Stop steaming at around 60 to 65 degrees — hot enough to sweeten the milk, never so hot that it scalds. Wipe and purge the wand immediately after every use.

Chapter 4 Latte Art Latte art is a sign of well-textured milk, not just decoration. Pour from height to combine, then drop close to the surface to float the microfoam and draw a heart, rosetta or tulip. The pattern only appears when the milk is glossy and the crema is intact — which is why texturing and extraction come first in this handbook.

Chapter 5 Grinder Calibration Calibrate the grinder at the start of every shift and whenever the beans change. Dial in by pulling test shots and adjusting grind size until dose, time and yield fall back into range. Humidity and bean freshness both shift the grind, so expect to re-calibrate through the day rather than setting it once.

Chapter 6 Service & Hygiene Great service is fast, friendly and clean. Keep the bar tidy, backflush the group heads daily, and descale on schedule. A clean machine tastes better and lasts longer. Always check allergen information before recommending a syrup or alternative milk, and label everything clearly behind the bar.

Chapter 7 Glossary Crema: the reddish-brown foam on a well-pulled espresso. Channeling: water finding a path of least resistance through an uneven puck. Microfoam: finely textured steamed milk. Purge: briefly running the steam wand or group to clear it. Dose: the weight of dry grounds. Yield: the weight of liquid espresso. Extraction: dissolving flavour from the grounds with hot water under pressure.