The experience SCAE Level 1 Barista Raw Notes

thanks God, mission completed! Notes:
1. Two kind of coffee beans: Arabrica & Robusta; usually different may mixed of different proportion go both
2. 1st coffee found in Ethopia
3. Traditional Italian coffee 7 grams of coffee for 1 cup of espresso
4. Grinding machine, make sure every part of the filled box if full
5. Use a mini scale to measure each portion of coffee dropped from the grinding machine, 2o-30 grams
6. Grinding machine closewise adjustment less space
7. when change of coffee texture is going to make in the grinding machine, it should grind a couple of times of the beans at the new setting and pour out all the remaining to make sure the containing is the new setting
8. Brewing coffee 20-30 seconds
9. coffee texture: finer, water much difficult to go through; coarser, water much easier to go through
10. 4 steps: 1. gd beans, well blended and roasted2. use it fresh3.rightly caricatured4. right quality of water
11. Espresso:1 bar pressure of water in 116-124 degree Celsius, 89-96 when pouring out from the machine
12. Filtered coffee; every litre water with 55 grams of coffee, temperature at 92-96 degree, around 5 mins for filtering, 30 mins max time to to stay on the heater
13. Milk: Whole milk is better as better flavour and not so much bubble; skimmed milk easier to give bubble because of more protein and less fat
14. Age and temperature of milk is very important, temperature at 70 is ideal, stop steaming at 60-65 is the best; over 70 denature the milk
15. latte art by heart and Rosetta
16. Commercial espresso machines: Dalla corttemini or Caffesociety.co.uk; commerical vs home that commercial gives a better milk quality
17. Smell the beans gives you different kind of flavor; some strong, some bitter, and some with fruity
18. Cupping gives you a taste of different kind of coffee
19. A grinding machine with timer gives you a better accuracy of volume grounded
20. if coffee is grounded, it must be consumed asap in a week
21. Roasted beans can stored for a month
22. The hole at the bag let the oxygen evaporated out of the bag, cause coffee beans will release carbon dioxide which will blow the bag
23. coffee is perished product and can be easier be oxidized
24. Making a cup of espresso:
24.1 Take off the handle
24.2 Poured off the remaining inside the handle
24.3 put the handle on the grinding machine
24.4 pull twice of the grinding machine for espresso in two people, cause usually coffee machine comes with two distiller
24.5 use the weight to press the coffee in reasonable condensed and mostly important balanced and flat manner
24.6 slightly ping the handle a bit to drop the remaining
24.7 press again and make it very condensed until you can turn fastly the weight
24.8 use hand to remove the coffee on the top of the handle
24.9 put the handle back to the machines
24.10 press button, a nice espresso comes in a way like guniess with a reasonable layer of cream
24.11 a perfect one shouldn;t have the whit thing at the end
25. how to make foaming milk
25.1 pour less than half of whole milk into the stainless still jar
25.2 fully turn on the steamer to clean a bit 1st
25.3 vertically turn the steamer towards yourself
25.4 put the steamer a little bit in the surface of the milk and fully turn on the steamer
25.5 use the left hand under the bottom of the jar to feel the temperature
25.6 dynamically keep lower down the jar to make sure the steamer always just a little bit into the surface
25.7 a zi zi zi sound should be heard
25.8 when the temperature starting at 35 degree, then diagonally a bit the jar to let the steamer stir the milk until 60 degree and give a nice and silent sound; the steamer should be more diving into the milk
25.9 now turn off the steamer before pulling out the jar, otherwise it will explode
25.1o Then clean the steamer immediately
25.11 crashed the jar slightly on the table to ensure the bubble broken
25.12 continued use hand to stir (like red wine) until the milk appearing like silk
26. How to make a cup of cappuccino
26.1 ready the espresso
26.2 45 degree towards the jar
26.3 the milk will be poured out from the jar with a continued motion of shaking and should be close to the coffee cup
26.4 until almost full, then the cup should be straight
26.5 the foam should be quite full though
26.6 use the knife to put up the foam and should be in a nice, silky, soft and think layer way
27. How to make a cup of latte
27. 1 same as 26 but pour the milk vertically from the jar
28. Latte art (Heart) (to be validated)
28.1 Pour over the top straightly for a while
28.2 and then move the cup very close to the jar
28.3 keep shaking the jar and pour out milk on top
29. To be a gd barista, practice and practice and has to be work with a commercial machine

Extension reading;
1. History of coffee
2. Beans variety and cupping
3. Fair trade association; is Fair trade association upgrading the quality of coffee?
4. Rainforest Alliance

敬虔熾熱的禱告-為國家

但9
為自己的國家祈禱

最嚴重的罪: 不聽從神的話
then 不忠，以別的代替耶和華
then 偏離己路
finally 背叛
約33:遵行神的命令，得祝福; vice versa 受curse
神的公義從來到都是認真的，如一的，不會減少的
神的公義亦已一早說明
punishment is also 神公義的結果
但神有大憐憫
求你不要因我的軟弱而阻礙你的榮耀
2x7, 6x7, 70x7 神的計畫比人的禱告更闊更廣
神掌管歷史

http://www.npac.org.hk/idb/sermondetail?rm_id=1504

written on the road to Sacarborough, UK

為甚麼我忙至不能祈禱?

雅各書 第四章: 1-10 節

約翰壹書 第二章: 16-17節
16. 因為凡世界上的事，就像肉體的情慾，眼目的情慾，並今生的驕傲，都不是從父來的，乃是從世界來的。
17. 這世界和其上的情慾都要過去，惟獨遵行神旨意的，是永遠常存。
18. 小子們哪，如今是末時了。你們曾聽見說，那敵基督的要來；現在已經有好些敵基督的出來了，從此我們就知道如今是末時了。

情慾: 慾望勝過神

雅各書 第四章
4. 你們這些淫亂的人（原文作：淫婦）哪，豈不知與世俗為友就是與神為敵嗎﹖所以凡想要與世俗為友的，就是與神為敵了。

淫亂: 人的心轉向邢惡
想: 主動

1. 你們中間的爭戰鬥毆是從哪裡來的呢﹖不是從你們百體中戰鬥之私慾來的嗎﹖
2. 你們貪戀，還是得不著；你們殺害嫉妒，又鬥毆爭戰，也不能得。你們得不著，是因為你們不求。
與神為友

雅各書 第一章
17. 各樣美善的恩賜和各樣全備的賞賜都是從上頭來的，從眾光之父那裡降下來的；在他並沒有改變，也沒有轉動的影兒。

-厚賜百物的上帝，連兒子也賜給我們
-神願意我們向他求，不是按自己情慾
-先求他的國和他的義
-羅14:17 因為神的國不在乎吃喝，只在乎公義、和平，並聖靈中的喜樂。
-求的動機是榮耀神嗎
-真正的祈禱不是功能性的，是關係

das

adssa

Susan Boyle Utube

tetsing

testing