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