TTT slide Presentation. Kursus asas barista

kursus asas barista

1. © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” Barista Training Courses The Golden Rules of Coffee © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” 1

2. 3 © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” Learning outcome 3 A t the end of this training, Barista will be able to understand story of coffee, identify harvesting technique and processing, also will learn about caffeine and rules perfect of espresso according to ILLY standard S.O.P Information sheet

3. 3 © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” Agenda 4 1. The Story of Coffee 2. Harvesting & Processing 3. Caffeine & Espresso 4. Q & A Recap 5. Assessment

4. The Story of Coffee

5. A legendary birth The young Ethiopian shepherd who first discovered the powers of coffee

6. The coffee plant A perennial shrub with a production cycle influenced by rainfall. Family Rubiaceae Genus Coffea Main species   Coffea arabica and Coffea canephora (Robusta) 7 © illycaffè S.p.A 2022 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.”

7. Anatomy of a drupe (Seed) The coffee fruit seen up close Drupe Coffee bean in section Skin Exocarp Mucilage Bean with mucilage Pulp Mesocarp Parchment Endocarp Head Silver skin

8. Harvesting & processing

9. Harvesting The three primary methods PICKING MANUAL STRIPPING MECHANICAL STRIPPING

10. Processing the green coffee Natural, washed and pulped natural coffee NATURAL WASHED café desmucilado WASHED café despulpado PULPED NATURAL  café descascado

11. Caffeine VS Espresso

12. Caffeine Promotes alertness and awareness GREEN COFFEE DECAFFEINATED COFFEE PURE CAFFEINE

13. How caffeine content varies Water temperature and extraction time have a strong influence PREPARATION DOSE VOLUME IN THE CUP CAFFEINE Espresso (Arabica) 7 g/cup 25 ml 60-80 mg/cup Espresso (Robusta) 7 g/cup 25 ml 105-160 mg/cup Moka 5-8 g/cup 40-50 ml 50-190 mg/cup Filter coffee 30-80 g/l 150-190 ml 110-200 mg/cup Decaffeinated Dependent on method of preparation Dependent on method of preparation 1-8 mg/cup Tea 1 teabag 190 ml 50 mg/cup 70% chocolate bar 50 g - 35.5 mg

14. What is espresso The preparation that brings out the most of the coffee Three definitions: prepared expressly, to order; transforms the ground coffee using the percolation method, which uses hot water at high pressure; rapid extraction, transfers the best soluble substances to the cup.

15. The rules for a perfect espresso Preparing espresso is a highly complex operation. The quality of the result in the cup is influenced by a series of variables, and it is vital to familiarise oneself with these in order to produce an espresso with exceptional properties. 92 °C ± 2 Water temperature 9 bar Pump pressure 7 – 7.5 g Dose of coffee 30 seconds Percolation time 20 kg Tamping 20-25 ml Volume in the cup 16 © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.”

16. The taste profile of illy coffee The properties that accompany any beverage prepared with illy coffee AROMATIC INTENSITY Achieving the widest possible range BALANCE Balancing acidity and bitterness BODY Ensuring the body is suited to each preparation method PROLONGED AFTERTASTE Drawing out the sweetness, the hardest note to identify in coffee

17. Q & A INFORMATION SHEET

18. Recap 1. The Story of Coffee 2. Harvesting & Processing 3. Caffeine & Espresso Assessment QR

19. 3 © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” © illycaffè S.p.A 2021 “This document is confidential and property of illycaffè S.p.A. Any full or partial distribution, reproduction and/or duplication is strictly prohibited.” Thank you 20 Coffee is Not Bitter, Coffee is Flavour Muhammad Sulaimy 01126678266 [email protected] Feedback