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How well do you know coffee definitions?

Posted by Carlos Zeidan on
barista coffee tips

making coffee guide

The guide above and the information below will serve as an easy guide on how to make good coffee.

Cappuccino

single, served in 180-220ml demitasse cup, top with textured milk, once milk separates a 1cm foam top and 1cm foam layer below the lip of the cup should be achieved, dust top with chocolate powder.

Piccolo (small)

single, topped with textured milk in a 90-lO0ml glass, foam should be 0.3-0.Scm from top of glass.

Latte

single, topped with textured milk, 0.5-1cm foam from top of glass, glass usually 200ml-240ml (latte glass).

Flat White

single, served in 180- 220ml demitasse cup topped with textured milk whilst withholding the foam, to achieve a 0.2-0.3cm foam on top.

Affogato

single, served in a latte glass, 30ml of espresso over a scoop of ice-cream.

Ristretto

0-11 grams of coffee (single), 15-20 second extraction, to produce 12-16ml of espresso, served in 70ml cup.

Double Ristretto

18-21 grams of coffee (double), 15-20 second extraction, to produce 24-32ml of espresso.

Espresso (short black)

single, 30ml espresso extraction, served in 70ml cup.

Doppio (double short black)

double, 60 ml espresso extraction.

Cafe Lungo

double, 100ml espresso extraction (over extracted espresso) .

Long Black / Americano

75% hot water then floated with doule espresso .

Macchiato (stain)

single, mark with textured milk, served in 60-90ml glass.

coffee flavour tasting wheel

Do you know your coffee definitions?

Identifying different styles of coffee is fundamental for all baristas and is a key module in the workshop that we have put together for you

As part of our King Carlos Coffee Education we have the ultimate comprehensive Barista Basics Course that will test and educate you in a fun and engaging program.

This workshop is like no other as we introduce to you a "3 part course" consisting of parts 1 & 2 online in an easy to follow program that covers the journey of where coffee came from and its life cycle, to a theoretical guide on our how become a barista. Lastly, part 3 of this course invites you into our HQ where all the magic happens. You will be welcomed and guided by a certified facilitator supporting you in a hands on coffee making class implementing all your theoretical skills to the test.

Come along on the coffee journey and sign up today!

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