1. City & Guilds Level 2 Award in Barista Skills Barista 1

2. Objectives State how many seconds should an espresso take to brew? State how many seconds should an espresso take to brew? What temperature should milk be stored at? What temperature should milk be stored at? State the five major tea regions and give an example of the tea produced in each State the five major tea regions and give an example of the tea produced in each 2

3. Your Safety page 15 Some parts of the espresso machine get very hot. We do not want you or your colleagues to have any accidents, so let’s think about how we prevent burns and scalds. Some parts of the espresso machine get very hot. We do not want you or your colleagues to have any accidents, so let’s think about how we prevent burns and scalds. Which area could cause an accident? Which area could cause an accident? Steam wand Steam wand Boiling water tap Boiling water tap Spillages Spillages Heating the milk Heating the milk Q. For brewing tea, the minimum temperature should be Q. For brewing tea, the minimum temperature should be A) 78.5c or B) 98.5c or C) 88.5 c A) 78.5c or B) 98.5c or C) 88.5 c answer B answer B 3

4. Your Safety How can we prevent an accident from happening? Always grip steam wand using safety grips provided Always grip steam wand using safety grips provided Avoid moving boiling water Avoid moving boiling water Clean up spillages – immediately Clean up spillages – immediately JUST REMEMBER YOU ARE DEALING WITH A ‘BIG’ KETTLE, WHICH IS ALWAYS HOT, SO MIND YOUR FINGERS DON’T GET BURNT! JUST REMEMBER YOU ARE DEALING WITH A ‘BIG’ KETTLE, WHICH IS ALWAYS HOT, SO MIND YOUR FINGERS DON’T GET BURNT! 4

5. Espresso explained page 16 Every one of our coffee drinks contains at least one shot of espresso. The simplest and most accurate definition of espresso is ‘hot water being forced under pressure through very finely ground, dark-roasted coffee’. Every one of our coffee drinks contains at least one shot of espresso. The simplest and most accurate definition of espresso is ‘hot water being forced under pressure through very finely ground, dark-roasted coffee’. What does the barista have to check to brew a ‘perfect shot’ of espresso? What does the barista have to check to brew a ‘perfect shot’ of espresso? The perfect espresso should pour for 15-25 seconds, 20 seconds is the optimum. The perfect espresso should pour for 15-25 seconds, 20 seconds is the optimum. 14-18 single shot 20 – 25 double shot 14-18 single shot 20 – 25 double shot 5

6. How do we get the perfect espresso? Page 16 The perfect espresso is made from a combination of three factors: The perfect espresso is made from a combination of three factors: Tamping – compacting the coffee Tamping – compacting the coffee Grind – how fine the coffee is ground Grind – how fine the coffee is ground very fine very fine Dosage – amount of coffee Dosage – amount of coffee 7 grams single shot - 14g double shot 7 grams single shot - 14g double shot 6

7. The perfect espresso is: Sweet and intense with a caramel (slightly nutty) after taste Sweet and intense with a caramel (slightly nutty) after taste Topped with a foamy sweet hazelnut Topped with a foamy sweet hazelnut coloured crema coloured crema Used within 15-25 seconds Used within 15-25 seconds Q. Give one check that should be made if no or low crema is observed on an espresso machine? Q. Give one check that should be made if no or low crema is observed on an espresso machine? Coffee freshness Coffee freshness Shot time Shot time Coffee grind/extraction rate ( fine) 7grams of coffee Coffee grind/extraction rate ( fine) 7grams of coffee 7

8. Milk Safety page 17 We will be using lots of milk every day, and milk can easily become unsafe to us if bacteria are allowed to reach dangerous levels. We will be using lots of milk every day, and milk can easily become unsafe to us if bacteria are allowed to reach dangerous levels. 8

9. How do you keep milk safe from bacteria? Use by date Use by date Stock rotation Stock rotation Storage temperature (temperature recording) Storage temperature (temperature recording) Cleaning of the steam wand Cleaning of the steam wand Not leaving milk standing around at room temperature Not leaving milk standing around at room temperature Not continually reheating milk that has already been heated Not continually reheating milk that has already been heated 9

10. REMEMBER: Heat to 70c or 140f – do not reheat more than once as it ruins the quality of the milk Heat to 70c or 140f – do not reheat more than once as it ruins the quality of the milk Wipe the steam wand after use – open the valve to remove any milk from the wand Wipe the steam wand after use – open the valve to remove any milk from the wand Q. Give one reason why milk might not foam on a correctly functioning machine? The milk has already been foamed or that the milk is not fresh 10

11. Milk based espresso drink A great coffee can get your day off to a great start; it can change your day! To make a great coffee we have to start off by finding out more about our drinks and how they are constructed. A great coffee can get your day off to a great start; it can change your day! To make a great coffee we have to start off by finding out more about our drinks and how they are constructed. 11

12. TASK ! Page 20 Our customers often ask about our drinks and it is important that you can describe them because it is your description that ‘sells’ the drinks and make guests want to buy them. Our customers often ask about our drinks and it is important that you can describe them because it is your description that ‘sells’ the drinks and make guests want to buy them. On a piece of paper write down how you would describe the types of coffees we offer in the restaurant to a guest: On a piece of paper write down how you would describe the types of coffees we offer in the restaurant to a guest: 5 minutes – share with the rest of the group 5 minutes – share with the rest of the group 12

13. What types of milk are available to our customers? Skimmed Skimmed Semi Skimmed Semi Skimmed Full fat Full fat Soya Soya 13

14. Visit to |Goodwood Restaurant Familiarise yourselves with the equipment Familiarise yourselves with the equipment Homework – Research Tea Growing Countries Homework – Research Tea Growing Countries As well as the types of tea they produce. As well as the types of tea they produce. Next week tea making - recap for Quiz Next week tea making - recap for Quiz 14

15. Quiz What does 7grms refer to? What does 7grms refer to? What does 35grms refer to? What does 35grms refer to? What does 70c or 140f refer to? What does 70c or 140f refer to? What does 15-25 seconds refer to? What does 15-25 seconds refer to? What type of beans is machine picked? What type of beans is machine picked? What types of drinks have 1 shot of espresso? What types of drinks have 1 shot of espresso? Which area of the espresso machine could cause an accident? Which area of the espresso machine could cause an accident? The perfect espresso is made from a combination of three factors – can you name them? The perfect espresso is made from a combination of three factors – can you name them? What is the topping on the espresso called? What is the topping on the espresso called? What is a blend? How does coffee get its flavour? How does coffee get its flavour? What does 97.5% refer to? What does 97.5% refer to? Group activity – name the equipment in the photos Group activity – name the equipment in the photosphotos 15

16. Tea talking page 19 Not every customer that enters your coffee shop will want a coffee, some will prefer tea. Not every customer that enters your coffee shop will want a coffee, some will prefer tea. List the different types of tea that are available : List the different types of tea that are available : Fruit teas Fruit teas Scented & Spiced Scented & Spiced Green Tea Mint Tea Green Tea Mint Tea Black Tea White Tea Black Tea White Tea 16

17. HistoryHistory 3.45 min of Tea page 20 History The most famous legends that surrounding tea is the Chinese story of Shen Nung, the emperor and renowned herbalist, who was boiling his drinking water when leaves from a nearby tea shrub Latin name (Camellia Sinensis) blew into the cauldron. The most famous legends that surrounding tea is the Chinese story of Shen Nung, the emperor and renowned herbalist, who was boiling his drinking water when leaves from a nearby tea shrub Latin name (Camellia Sinensis) blew into the cauldron. He tasted the resulting brew and the beverage of tea was born. He tasted the resulting brew and the beverage of tea was born. Tea is so much a part of everyday life in Britain that we might never stop to think about how a unique plant from far away China became the nation’s favourite drink. Tea is so much a part of everyday life in Britain that we might never stop to think about how a unique plant from far away China became the nation’s favourite drink. 17

18. tea processtea process 8.14 min tea process 18

19. Tea Processing Tea Blending: Tea Blending: Approx 90% of the tea drunk in Britain is known as the popular brand leading blends. Approx 90% of the tea drunk in Britain is known as the popular brand leading blends. The blend of tea which contains up to 35 different teas and remains constant in quality. The blend of tea which contains up to 35 different teas and remains constant in quality. Water for brewing tea should be at least 98.5 c – 100c Water for brewing tea should be at least 98.5 c – 100c 19

20. Tea Growing page 21 On arrival to the factory the plucked leaf is spread on large trays or racks, normally placed at the top of the factory, and are left to wither in the air at 25-30 degree centigrade. The moisture of the leaf evaporated in the warm air leaving the leaves wilt. On arrival to the factory the plucked leaf is spread on large trays or racks, normally placed at the top of the factory, and are left to wither in the air at 25-30 degree centigrade. The moisture of the leaf evaporated in the warm air leaving the leaves wilt. The process takes between 10 – 16 hours – some factories will induce warm air fans to quicken the process. The process takes between 10 – 16 hours – some factories will induce warm air fans to quicken the process. 20

21. The Five Major Tea Regions page 22 India India China China Sri Lanka Sri Lanka Japan Japan Taiwan Taiwan 21

22. Give some key factors that can affect the flavour/variety of tea Soil Elevation Climate

23. India India is the largest tea- producing country in the world. Although India mostly grows black tea, it’s tea are widely known for their range and excellence India is the largest tea- producing country in the world. Although India mostly grows black tea, it’s tea are widely known for their range and excellence Darjeeling (referred to as the Champagne of Tea) Darjeeling (referred to as the Champagne of Tea) 23

24. China Chinese tea cover the most range of all tea-producing countries. Producing hundreds of variety and styles. Chinese tea cover the most range of all tea-producing countries. Producing hundreds of variety and styles. Black tea Black tea Gunpowder, Gunpowder, 24

25. Sri Lanka Is one of the largest tea exporters worldwide, exporting mostly black tea to Egypt, Iraq and Syria. Is one of the largest tea exporters worldwide, exporting mostly black tea to Egypt, Iraq and Syria. Best know of Pekoe, Orange Pekoe, Best know of Pekoe, Orange Pekoe, 25

26. Japan It grows some of the world’ premium green teas, in which the flavours range from light to full bodied. It grows some of the world’ premium green teas, in which the flavours range from light to full bodied. Best known – Bancha, Sencha Genmai Cha Best known – Bancha, Sencha Genmai Cha 26

27. Taiwan Successfully produces many of the same teas as China they are known for their exceptional Successfully produces many of the same teas as China they are known for their exceptional Oolongs – are fruit flavoured with flowery aromas Oolongs – are fruit flavoured with flowery aromas Pouchong – are fresh and sweet with Pouchong – are fresh and sweet with explosive floral fragrances. explosive floral fragrances. Q. Herbal teas are often referred to as ‘infusions’. Q. Herbal teas are often referred to as ‘infusions’. What percentage of tea ingredients does herbal What percentage of tea ingredients does herbal infusions contain? infusions contain? None - infused fruit or herbs made without the tea None - infused fruit or herbs made without the tea 27

28. Four main tea types are as follow: Black Green Oolong White Group Activity –year 1 from your research with Janet Write down 5 words for each that refer to these main types of tea – 5 minutes Share with the rest of the group

29. Q. What are the main flavour differences between black and green tea? Black tea: has more depth of flavour Green tea: is lighter, fresher, more sour bitter taste 29

30. Facts about Earl Grey Tea Earl Grey tea is a black tea flavoured with bergamot oil. Bergamot is a small citrus fruit from the Mediterranean. Earl Grey tea is a black tea flavoured with bergamot oil. Bergamot is a small citrus fruit from the Mediterranean. Bergamot oil: Bergamot oil: An aromatic extract of the rind of the bergamot orange An aromatic extract of the rind of the bergamot orange 30

31. Tea: Quiz 1. Earl Grey tea is a black tea flavoured with Answer: bergamot oil. 2. There are f 2. There are four main tea types can you list them? Answer: Black Green Oolong White 3. 3. What are the main flavour differences between black and green tea? Black tea: has more depth of flavour Green tea: is lighter, fresher, more sour bitter taste 31

32. Smoothies – What are they? Equipment – Blenders- Equipment – Blenders- Q. What is generally fitted to large commercial blender to reduce noise? Q. What is generally fitted to large commercial blender to reduce noise? A sound enclosure – muffler A sound enclosure – muffler Q. Why should standard ratios of fruit and other Q. Why should standard ratios of fruit and other ingredients be followed when making smoothies? ingredients be followed when making smoothies? Consistency of drink Consistency of drink Correct flavour of drinks 32

33. Health and safety – Q. If the jug blades are not spinning, what should be checked be checked Check the power is on Check the power is on And that the jug is seated properly on the base And that the jug is seated properly on the base Q. What precautions should be taken when using blenders Q. What precautions should be taken when using blenders Keep the lid on Keep the lid on Don’t put hands/utensils into the jug Don’t put hands/utensils into the jug Q. How long should a smoothie be blended? Between 20 and 30 seconds - but Options you can be looking at 45seconds – depending on the type of fruit you use Between 20 and 30 seconds - but Options you can be looking at 45seconds – depending on the type of fruit you use 33

34. Getting to know you! Turning a new guest into a regular is not only down to our great coffee but also your great service. Being able to recognise a new guest means keeping your eyes open and looking for certain signs. Turning a new guest into a regular is not only down to our great coffee but also your great service. Being able to recognise a new guest means keeping your eyes open and looking for certain signs. How would you recognise a new guest? How would you recognise a new guest? 1. Hesitant 1. Hesitant 2. Stand back looking at the menu 2. Stand back looking at the menu 3. Slow to decide 3. Slow to decide 4. Hold up the queue 4. Hold up the queue 5. Ask lots of questions 5. Ask lots of questions 6. Clueless 6. Clueless 34

35. What can we do to help and make their visit one to remember? Page 24 Smile, friendly approach, make eye contact Smile, friendly approach, make eye contact Ask questions to identify what type of drink. food the customer likes, offer suggestions. Ask questions to identify what type of drink. food the customer likes, offer suggestions. Give them time, do not rush them Give them time, do not rush them Offer samples. Offer samples. 35

36. Personal Hygiene Good personal presentation makes sure you look and feel great when you are at work. It also ensure that we go some way in protecting food from the risk of contamination. We set uniform standards and just like our drinks and our service we expect perfection! Good personal presentation makes sure you look and feel great when you are at work. It also ensure that we go some way in protecting food from the risk of contamination. We set uniform standards and just like our drinks and our service we expect perfection! 36

37. What are the rules of good personal hygiene? page 25 Always were a clean uniform and safety shoes. Always were a clean uniform and safety shoes. Long hair must be tied back and covered. Long hair must be tied back and covered. No nail varnish or false nails. No nail varnish or false nails. No jewellery No jewellery All cuts must be covered with a blue plaster (washable plaster) All cuts must be covered with a blue plaster (washable plaster) Hands must be washed before starting work and then in between different products, after cleaning or handling rubbish after coughing or sneezing on returning from a break Hands must be washed before starting work and then in between different products, after cleaning or handling rubbish after coughing or sneezing on returning from a break 37

38. Cadburys From cocoa beans 6.10min to chocolate bars From cocoa beans 6.10min to chocolate barscocoa beans 6.10min cocoa beans 6.10min Next week – exam – Next week – exam – Homework – same some white/green and black tea Homework – same some white/green and black tea Review your handbook for the exam Review your handbook for the exam 38