How long does it take for a barista to learn? What knowledge and skills baristas need to know?

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Know where coffee beans come from.

Coffee beans are actually seeds in the coffee fruit that grows on the coffee tree, which looks like a cherry. Coffee trees grow until they begin to blossom (similar to jasmine), but only last a few days. After the flowers withered, all that was left was a small green coffee fruit. These green fruits will change from yellow to red and darker red, or even to almost black. Generally speaking, the fruit can be picked, selected and transported to the workshop for processing within 6-9 months.

First, the fruit removes the seeds in one of two ways, a natural (or called solarization) method or a water washing method.

Sun method-dry the cherries in the sun. Once dried, the pulp will be separated from the coffee beans. Mechanical peeling machines are usually used in this process.

Water washing method-consists of an excellent immersion method. The coffee beans processed in this method are also called washed coffee. Then the raw coffee beans are dried, graded and selected. Finally, raw coffee beans are graded, packaged and shipped to bakers around the world.

Insolation

Water washing

Two main types of coffee beans

Arabica-Arabica coffee beans mainly grow in high altitude areas, they can have the greatest flavor and aroma. Arabica coffee beans are relatively half the caffeine of Robusta coffee beans. Arabica coffee beans account for 75% of the world coffee trade, but only 10% can meet the standard of fine coffee.

Robusta-Robusta beans that grow at low altitudes are easier to grow than Arabica beans that grow at high altitudes. They produce more and produce more bitter flavors. They are usually used at a lower cost or when extra caffeine is needed. In many cases, Italian blended beans will add a small amount of Robbata beans to give them extra crema and taste layering.

Mixing several types of coffee beans will produce the best mix of beans. Mix them so that they balance each other to provide the best flavor and aroma.

Because of the short time of contact with water, espresso has less than half the caffeine than coffee brewed in the usual way.

Decaffeinated methods

To avoid some of the effects of caffeine, three methods are designed to remove up to 97% of caffeine from coffee beans.

Traditional method-this process involves soaking coffee beans in a chemical solvent to remove caffeine. However, this method is no longer used because of health problems.

Swiss water method-this process begins by soaking coffee beans in hot water. After the hot water extracts the flavor of the beans, it passes through a carbon filter and blocks and removes the caffeine from it. Finally, the beans are added to the water, and the coffee flavor retained by the caffeine will be dissolved into the beans by the water.

Carbon dioxide method-this process removes caffeine by pressurizing and cooling liquid carbon dioxide, such as a combination of gas and liquid. However, the equipment required for this process is very large and expensive, so it is very difficult to use this method to make small batches of beans at a time or if there is not enough space. This method is usually chosen not because of taste, but because of relationships that need to be dealt with a lot.

Baking and blending

Drum baking-heat the drum with gas (liquefied petroleum gas) or wood and turn the drum when baking coffee beans. When the desired baking degree is reached, the beans are poured into a container to cool so that they do not overbake.

Hot air baking-roll coffee beans in hot air to roast.

A smaller drum roaster

Coffee beans usually need to be roasted at about 400 degrees Fahrenheit / 205 degrees Celsius.

Light roasting-generally not used in espresso (espresso) and has a strong sour taste.

Deep baking-has a more comprehensive flavor. The darker the roast, the more you will taste the burnt taste rather than the coffee itself.

Very deep roasting-with a smoky taste, it is more suitable for brewing ordinary coffee.

Once coffee beans come into contact with the air, they begin to deteriorate. If properly preserved, coffee beans can be kept fresh for 7-10 days. Coffee beans need to be stored in a cool, dry place and in sealed containers that avoid direct sunlight. Also do not store in the refrigerator, because coffee beans will absorb other flavors, which will affect the taste of the coffee itself.

Espresso machine (espresso machine)

Manual espresso machine-this type of coffee machine requires a lever operated by the barista. When the lever is pulled down, the water is forced to quench the coffee through the coffee powder.

Semi-automatic espresso machine-this type of coffee machine needs to be manually controlled by the barista. The barista must use the electronic switch on the coffee machine to control the start and stop of quenching coffee. During the quenching process, the barista needs careful observation and timing to control the taste of the coffee.

Fully automatic espresso machine-this type of coffee machine is programmed to adjust the amount of water from each quenching. The barista must set up the correct quenching and then press the program button to start the quenching process. Baristas still need to watch carefully to ensure that the quenching is running properly and that the program will stop at the right time.

All espresso machines must produce a pressure of 130lb (Psi) / 9 Bar and be able to reach between 192-203F / 89-95F.

Coffee machine brewing part or head-sometimes referred to as brewing part or head. Brewing the head is the main part of all the magic generated by the coffee machine. After inserting the brewing handle, this is the part that quenches the espresso. The outlet of the brewing head uses the diffusion plate to pressurize the hot water and flow through the fresh and packed coffee powder to make a strong espresso.

Notice of rule adjustment and explanation of important adjustment contents of 2018WBC World Barista Competition