AUTHORISED EXPERT TRAINING MANUAL
Level 1 Barista Basics
In this module you will learn about the compositions for each common coffee based beverage. You will learn
about efficiency and cleanliness in coffee making and using the espresso machine. You will learn the basic
techniques of preparing espresso coffee, steaming milk and putting it all together. You will learn the open and
close procedure of a coffee machine, including preventative maintenance tasks that will ensure optimum
results from your espresso machine.
Objective
The objective of this module is to equip you with all the knowledge necessary to carry out a shift on an
espresso machine in a busy café.
Course Structure
 20 minutes will be spent with your instructor reviewing the course booklet.
 30 minutes will be spent with your instructor demonstrating:
each beverage and espresso machine operation
open shift and close shift procedures.
You will then make one of each beverage with your instructor and carry out the open and close
procedures.
 You will be required to carry out a minimum of 40 hours in the workplace, making espresso coffees to gain
competency in this module. These hours must be logged by you and signed off by your employer. You
will be required to leave comments and questions at the end of each shift to cover at your final
assessment.
 On completion of your workplace hours your instructor will return and assess your competency in Barista
basics. If competent, you will be given a certificate and be eligible for Level 2 -Latte art
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Open and Close procedure of an espresso machine.
Open Shift Procedure:
1.
Powering the machine
Depending on your individual workplace practices your espresso machine will either be left on overnight or
require switching on at the beginning of your shift. If the machine requires switching on be sure to first turn
the power switch to position 1 (this will enable water to fill the boiler without engaging the heating element)
Once filling is complete switch the power switch to position 2 (the machine will now heat up, when the heating
light near the power switch goes out, the machine is ready to use)
2.
Preparing the brew groups for espresso extraction
Porta-filters may be soaking in a chemical solution, remove from the solution and wash with warm soapy
water and rinse well, re-insert baskets and continue with machine set up.
Always assume that chemical has been run through the group heads the night before; ensure you extract a
minimum of two shots of coffee from each brew group and through each porta-filter. This will remove any
chemical residue that might be left from cleaning the machine, and the porta-filters must be preheated for
optimum espresso extraction.
3.
Setting up for service
You will need to make sure all of the cups on top of the machine are preheated prior to preparing any hot
drinks. If a coffee is made correctly in a cold cup, the end result will be a cold coffee.
You will need four clean chux style cloths that have been wet and rung out, then neatly folded and placed into
position:

one at each steam wand on the drip tray,

one next to one of the steam wand cloths for wiping the drip tray and

one on the bench for wiping the bench.
You will need to use each cloth in between each action so your machine and surfaces stay clean; this will
ensure sure your serving cups stay clean. A clean work area is the trademark of an expert barista.
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Close shift procedure:
The closing down of the espresso machine requires thorough cleaning and inspection of all parts of the
machine.
1.
2.
3.
4.
5.
6.
7.
8.
Back wash the brew groups, first with water, then with chemical, then with water again.
Backwashing is done using a blind filter. A teaspoon of chemical is enough to backwash three
groups.
Backwashing regularly will ensure proper operation of the 3-way solenoid valve and avoid costly
breakdowns as well as cleaning the brew group head and shower of any residue which would result
in bad tasting coffee.
For drop down shower models only. Remove showers and seals and inspect for cleanliness and signs
of wear and tear.
If the showers are blocked, soak them overnight in chemical.
Report any wear and tear on group seal to your manager.
Remove drip tray and clean thoroughly, also wipe out the drain under drip tray to avoid blockage of
coffee grounds. Pour a jug of hot water once the surfaces are cleaned to ensure drain is cleared for
next shift
Wipe the steam wands with a clean wet cloth and run steam through he steam wand for 15-20
seconds. This will clean the steam wands of any milk residue on them and you can confirm that no
blockage in the steam tips. If steam tips are blocked soak in boiling water for 20 minutes then
running dry steam through will clear the blockage.
Make sure all surface areas of the machine are cleaned and polished including, the cup tray and
customer side of the machine. Do not use scourers or other abrasive products.
Wipe the bench under the machine and grinder.
Remove coffee beans in the grinder hopper and place in an airtight container, remove and clean the
hopper with warm soapy water, do not scratch the surface with an abrasive cloth and do not put in
the dishwasher. Wipe and polish the grinder all over.
Separate the porta-filter baskets from the porta-filters and soak in chemical, be sure to only cover
the metal parts of the porta-filters with the solution. Never put in the dishwasher. Solution is 1tsp
chemical to 1lt of warm water.
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Common coffee based beverages compositions
1.
Grinder and dosing espresso shots
In Level 1 - Barista Basics you will not be trained in altering the grinding or dose, we will cover this at Level 3 –
Grinder adjustments. You are required however to know what a good extraction looks like and to ask for a
change to be made by a Level 3 trained barista. To set up a good extraction you must dose the grindings into
the porta filter consistently each time, tamp the coffee consistently each time (15kg) and ensure the extraction
begins within 3 seconds of placing the porta-filter in the brew group. You must always be sure to purge water
from the brew group prior to loading the porta-filter into the brew group. This will remove any coffee grindings
left on the shower from the previous shot, and will also ensure that the brew temperature of the water will be
consistent for every shot. Espresso coffee should extract at 1ml per second. Depending on your workplace
espresso dose can vary from 18g -24g of grindings per double shot and 25-30ml of espresso per shot. As this is
custom per workplace we will enter your ratios below. Espresso can be brewed between 91 and 96 degrees,
individual coffee blend and preferences will dictate the set temperature of the boiler.
DOSE_________g
EXTRACTION________ml
TEMPRATURE___________degrees
*Every espresso based beverage begins with a coffee shot, strength is altered by adding or removing full or
part shots of coffee, it is never altered by reducing/increasing dose or extraction time.
Once you have checked that the grind is calibrated correctly you can begin preparing coffees for the customer.
2.
Steaming milk
The steaming of milk is not unlike the preparation of espresso shots, you will not alter the way you steam milk
to effect a change or variation in the finished product, rather the temperature of the cup you serve it in
determines how hot the coffee is and the size and shape of the cup and the way you pour it determines how
much micro foam is present in the finished beverage. The temperature of the finished cup will not be altered
by steaming the milk more. You will always steam the milk to 55-60 degrees. If a customer orders a hot
coffee, then simply preheat the coffee cup with boiling water prior to extraction. The only exception to this
rule is if a customer requests a hot takeaway, you may heat the milk more but you should not let the milk
exceed 70 degrees.
Steaming milk is often referred to as stretching milk, because you will add small air bubbles to the milk and it
will expand in the jug, when you get the texture right, this will enhance the mouthfeel and activate the
flavours and aromas in the coffee, a great coffee experience relies equally on the milk texture and espresso
extraction.
To stretch the milk, fill the jug until the milk just fills into the pouring spout. This volume of milk in any size jug
will allow you to heat and stretch the milk at the same time to the optimum temperature and micro-foam
ratios. Too little milk and it will be too hot and not enough foam, too much milk and it will overflow and be too
cool. First purge the steam wand prior to dipping it in milk, place the wand deep into the jug through the
pouring spout, and now slightly tip the jug to one side and tur the steam tap on. Start to lower the jug slowly
until the milk is swirling and air is gently blending as it swirls, continue to do this until the milk is at 55 degrees,
leave the steam tip immersed until the steam comes to a complete stop. Wipe the steam tip with a cloth and
tap the jug on the bench to remove any large air bubbles.
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You must always make just enough milk for the coffees your preparing, re-steaming milk is a very bad practice
and the overall experience for customer will be greatly compromised, further to this the reputation of the
business you’re working in and honeybird coffee will suffer. The milk will taste scorched, the flavour of the
coffee will be smothered and the texture will be thin on the palate. Always choose the right size jug for the job
and discard the left over milk and rinse the jug in between coffees.
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Bringing the espresso and milk together:
Now you understand the two main components of espresso coffee making in Australia, it’s time to explore the
different popular beverages that you will be making and their commonly ordered variations.
TIP *always prepare the steamed milk components of your beverage first; the integrity of the steamed milk
will last longer than that of the espresso shot. While the espresso shot is brewing you can use this time to
polish the milk. Polishing the milk involves swirling the jug in circles to evenly blend the micro-foam with the
body of the milk from top to bottom of the jug. The result should be silky smooth looking milk, very shiny on
top like pearl white paint. You want to pour the milk into the espresso shot immediately, this will ensure the
marriage of milk and coffee is at its best.
The following table shows the formula to be followed when preparing these hot beverages.
Beverage
Espresso (short black)
Double espresso
(doppio)
Short Macchiato
Long Macchiato
Long Black
Piccolo
Latte
Flat white
Cappuccino
Affagato
Mocha
Chai Latte
Hot chocolate
Cup
80ml cup
Espresso
25ml
80ml cup
80ml cup
180ml cup
180ml cup
80ml glass
180ml glass
200ml cup
200ml cup
200ml cup
50ml
25ml
50ml
50ml
25ml
25ml
40ml/25ml
25ml
50ml
25ml/1tsp
choc
2tsp chai
2tsp choc
180ml glass
180ml glass
180ml glass
Milk
Foam Water
10ml
20ml
1tsp
2tsp
120ml
45ml
120ml
140ml
120ml
Ice
Ice cream
Garnish
1 scoop
choc dust
choc dust
1 cube
15ml
60ml
30ml
80ml
120ml
120ml
120ml
60ml
60ml
60ml
Variations
Hot –Preheat the cup for dine in or do not exceed 70 degrees for takeaway.
Weak (half strength, quarter strength) – extract the full shot the pour out excess accordingly.
Ristretto – extract the first half of the shot only, stop the shot early or move the cup away.
Double shot (strong) – add 1 more espresso shot to any size coffee.
¾ full – all of the coffee goes in, but don’t fill the cup with milk
Hazelnut, Vanilla or Caramel – add 15ml of coffee syrup per size
Regular dine in – 1 shot of coffee (25ml) Mug dine in –
2 shots of coffee (50ml)
8oz takeaway – 1 shot of coffee (25ml) 12oz takeaway – 2 shots of coffee (50ml)
16oz takeaway – 3 shots of coffee (75ml)
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choc dust
cinnamon
choc dust