1. City & Guilds Level 2 Award in Barista Skills Barista (from the Italian word for "bartender") is a person, usually a coffee-house employee, who prepares and serves espresso-based coffee drinks.

2. What the course will be covering: page 2 Past History We tend to take coffee for granted but few of us know much about it. Here’s your chance to find out more. Perfect Ingredient Helping you to create the fantastic range of coffees that we sell starts with knowing just a little bit about the beans! Product Knowledge Customers often ask us questions about our coffee and food. Part of providing great service is to be able to answer the questions Presentation You eat with your eyes. So we are going to help you produce only the greatest drinks and serve them with style!

3. Objectives
Describe the look and ingredients of five different coffee drinks
State where coffee was first discovered and list the three coffee growing continents
Analyse the differences between the Robusta and Arabica Beans
Homework – Fair trade & continents

4. Activity - page 3 Hand Book
List in the box below the type of drinks (tea/coffee) that you are familiar with
Identify their characteristics - do you drink them if so why? if not why?
Share with the rest of the group after the history?

5. Past history… (5 mins) This is where the story starts ... Page
Once upon a time in a land far, far away lived a goat herder called Kaldi. Kaldi lived in Ethiopia (around the 6th century). Coffee was discovered when Kaldi noticed the effect a bunch of red berries was having on his goats. After eating the berries, Kaldi and his goats experienced an energy boost, and were seen jumping around on the hills.
Once the locals abbot (head of the monastery) found out about Kaldi’s discovery he decided to try the beans out on his dozing monks. The monks became lively and alert, even managing to stay awake during evening prayers!
The effects of coffee made it an instant hit throughout the Middle East. So precious was coffee in that area that it was a secret for nearly a thousand years.
It was not until the 17th century that a pilgrim managed to smuggle coffee to India. Not long after that a Dutch trader successfully exported coffee and began planting it on the island of Java, where conditions were ideal for it to grow… the rest as they say is history!

6. Recap from page 3
List in the box below the type of drinks (tea/coffee) that you are familiar with
Identify their characteristics - do you drink them if so why? if not why?
Share with the rest of the group –
Match the definition with the photo
- Activity 5 minutes

7. 7

8. Latte means milk in Italian and is perfect for those who like a milky coffee that still has plenty of flavour.  It is the ideal breakfast coffee but is great any time of day.
One-third coffee, one-third milk and one-third foam - the classic recipe for a coffee that is great to drink at breakfast or anytime of day. 
 A good espresso has a pure, rich flavour and irresistible smoky aroma.
Instant coffee has been around since 1950’s and there are many different types of blends available
Hot chocolate - consist of chocolate powder, steamed milk. Topped with whipped cream (optional)
Different types of tea that are available:
Fruit, decaf, Green, mint etc..... 4 1 2 5 3 6
Americano
A coffee beverage made from a shot or two of espresso mixed with hot water to make a full sized drink. Americano is short for "Caffe Americano", which is Italian for espresso coffee served American style.  

9. Perfect Ingredient page 9 We are now going to take a look at our main ingredient, the thing that is the basis of most of our drinks; coffee!

10. Where does coffee grow?
Coffee grows around the tropics of Cancer and Capricorn. Within this area three major coffee growing regions exist; South Americas, Africa and Indonesia.
Indonesia
South America
Africa

11. Recap What type of coffee does McDonalds use? Who is Kaldi?
What continent does coffee beans grow?
What does 7grams refer to?
What does 35 grams refer to?
What is an espresso?
What is the topping on the espresso called?

12. - Recap Define the drink - Try to explain the ingredients – and the way it is layered

13. How does coffee grow? Page 10
It grows on a bush!! The coffee bean comes from a cherry, it’s the bit inside.
There are two types of coffee bean:
Robusta
Arabica

14. Robusta
Grows to 8-10 meters tall between below 2,000ft and produces inconsistent sized beans with a brown/yellow appearance. It will tolerate a greater range of temperatures. Beans are machine picked, roast unevenly and produce a rather harsh flavour. Robusta is usually used in cheaper blends and instant coffee.

15. Arabica
Grows 6-8 meters tall between an attitude of 3,000 to 6,500ft. Produces very consistent shape and sized beans that are green/blue colour. The beans are hand picked and produce quality coffee.

16. Flavour and Taste- 2.38 min page 11 Why is a great coffee just like a great wine?
Coffee beans, like wine grapes, change from year to year (climate). The way you roast your coffee is just like the way you press your grapes, it affects the final aroma, flavour and taste.

17. What is a blend?
A blend is when Arabica is added to Robusta to make a coffee that is palatable to drink or when different varieties of Arabica are blended to produce a more rounded and smooth coffee.

18. How does coffee get its flavour and colour? Its all in the ‘pop’!
First pop
After about 7 minutes in the roasting drum the beans have turned a light tan colour they swell to twice their size and pop (you can actually hear this first pop, it’s a bit like making popcorn in a microwave
Full city
9 – 11 minutes the popping noise gradually stops and coffee rapidly changes colour from a light brown ‘city roast’ to a dark chestnut colour ‘full city’.

19.  Second pop
After 12 – 13 minutes the beans begin to hiss and then quickly enter the second pop. The intense heat inside the roaster forces the aromatic oils inside the beans to boil to the surface, giving the beans an oily appearance. The beans have darkened to a rich chestnut brown colour.
 Dark roast
14 minutes and beyond and the beans are quiet again. Very, very dark brown and glistening with oil, this roast is known as ‘Italian’. Another minute or so and the beans are jet black, this is the ‘French’ roast, the beans are now 20% carbon.

20. Typical Roasting page 12
Of all the processes involved with coffee, the quickest and most critical is roasting. The main reason that roasting is difficult is that virtually every batch of beans is different from every other.
Most brands of coffee sold today are a blend of two or more batches of beans
Light or Pale Roast – only used with very high quality coffee – preserves the delicate aroma Arabica Beans
Medium Roast – Stronger flavour - in America this is also called City Roast or American Roast – this is probably the most popular roast
Full Roast – also known as French Roast - accentuates the bitter aspects

21. Grinding
Roast coffee must be ground before it can be used to make a brew
Coffee is ground to different grades to suit the different methods of brewing
The beans can either be commercially ground or sold as whole beans for grinding at home

22. Brewing Methods
Making a good cup of coffee is not difficult. Brewing is simply a way of keeping coffee in contact with water long enough for the flavours to pass from the coffee into the water:
Filter – Fine to medium grind
Cafetiere – Medium grind
Espresso – Very fine grind

23. Filter Machines page 13
Fine to medium grind
One of the most popular methods of brewing coffee – the machine heats the water and passes it through the coffee into a jug below

24. Cafetiere / Espresso The correct grind of coffee is Medium.
Using a fine grind may make the plunging difficult – take care when pressing down, so that there is no danger of breaking the glass. Also if using a fine grind, there will be more sediment in the bottom of the cup.
Brewed in a jug with a plunger/filter to hold the grounds at the bottom of the jug
Espresso
Very fine grind

25. It’s in the freshness page 14
Like all great things there is always someone or something plotting its downfall! To keep coffee safe and in tip top condition you have to look after it because coffee has five enemies set on destroying it!
Oxygen
Heat
Age
Moisture
Direct sunlight

26. It’s in the freshness Why do these enemies matter?
If the quality of the coffee is affected because it is old (flavour) or has been left exposed to the air or sunlight then the coffee will taste inferior.

27. Who is Kaldi?
What continents does coffee beans grow?
What does 7grams refer to?
What does 35 grams refer to?
What is an espresso?
What is the topping on the espresso called?
What is a blend?
What temperature should water be heated up to, to make an espresso or tea ?
How does coffee get its flavour?
Coffee has five enemies , can you name them?
Name the two main types of coffee beans and explain their differences
Roast coffee must be ____________before it can be used to make a brew
What are the differences between the grinding for and espresso, filter coffee and Cafetiere.
Why should you never mix new coffee beans with old?
Name:

28. How do you keep coffee fresh?
When coffee is roasted, carbon dioxide (A colorless, odorless, incombustible gas), develops within the bean, therefore it is vital they are stored and kept properly before they go stale, lose their aromas and absorb tasteless oxygen.
What % of caffeine is taken out to make of decaf coffee?
97.5%
There have been many methods of removing caffeine. The basic method (sometimes known as the "Direct Method") is to soak the coffee beans in hot water or to steam them. This brings the caffeine in the beans to the surface included with the oils in the bean. Then a chemical is used to strip the oil off the bean. This is why decaf coffee usually looks dry (as opposed to caffeinated coffee which can have a shiny layer on the bean).

29. Proper bean storage
Mark bags with date of receipt to ensure good stock rotation
Always label any bean containers -type of coffee, date opened ‘used by date (21 days from the opening date). After 21 days any beans remaining must be thrown away – don't’ forget to make a note of any wastage.
Ensure bean containers are thoroughly washed and dry before placing coffee inside them. This is important to prevent contamination. (remember coffee beans are like a sponge and will absorb any flavours present).
Never combine old and new beans

30. Quick Quiz part one –
Close all handbooks
20 minutes to complete

31. Sample Exam questions
Why would hand picking usually produce better quality beans ?
How do Robusta and Arabica green beans differ in their visual appearance?
Describe the ideal texture of foam on a cappuccino or latte .
Give one way in which a coffee farmer in Africa could benefit from being part of an ethical trading scheme (fair trade) .
Give one payment method which is acceptable in the cafe environment
If a customer has requested a filter coffee when there is only an espresso machine available, what should be explained to the customer.
Why does coffee have a limited shelf life?
Why should all spills be cleaned up immediately?
State one consequence of failing to handle a customer complaint effectively?
What might be suspected if a customer complains of an espresso being too cold?
Name: