How to Make Coffe Manual

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Kingdom CoffeeTraining Manual 1.1

Introduction to Espresso


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Kingdom Coffee Ltd

Unit 1 17 Boulton Road

Reading, Berkshire RG2 0NH

Phone 0118 986 8768 Fax 0118 921 0190

e-mail: [email protected]

www.kingdomcoffee.co.uk

Kingdom Coffee

BARISTA SUPPORT LINE

0118 986 8786

Kingdom Coffee InternationalIntroduction to Espresso


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Contents

Our Vision and Mission 6

A Brief History of Coffee 7

Knowing your Beans 8

The Perfect Espresso 10

Inuencing Factors in a Perfect Espresso 11Step by Step Espresso Guide 13

How to Foam and Steam Milk 14

Step by Step Milk Guide 15

Your Guide to Making Coffee 16

Maintenance 18

Understanding your Grinder 20

Understanding your Espresso Machine 22

Recipe Reference 24

Troubleshooting 26

Glossary 28

Notes


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Our Vision and Mission

Kingdom Coffee is proud of its coffee - every cup of one of our ethical

range of coffees represents help for coffee workers and their families.

Skilfully blended and roasted exclusively for Kingdom Coffee, our coffee

beans are ethically traded and grown in environmentally friendly conditions

using single estate Arabica coffee beans grown over 1100 metres without

the use of pesticides, herbicides or fungicides. They are also shade

grown which helps to preserve the natural environment and encourages

wildlife.

The company was founded in 1998 by Roland Norman and from the

outset at the heart of Kingdom Coffee was a desire to see prot earned

from coffee and tea sales in the west reinvested into the countries and

communities in which coffee and tea are grown. We have always paid a

good price to farmers for their products but we understand our social and

ethical responsibility extends beyond the farmers to their families, workers

and communities. That is why Kingdom Coffee stands out from other

fairly traded coffee suppliers. Effecting change in communities and seeing

the quality of life improve for hundreds of people connected to the farmers

of our coffee and tea, we are dedicated to more than just a fair price. Overthe past few years we have been involved in projects such as:

The sponsorship of a schools worker for 18 months in Honduras.

The building and furnishing of a computer room in a school.

The decorating and installation of electrics in another school.

Resurfacing of a non-government road through a valley linking some of

the more isolated villages.

The supply of electricity to remote villages and the building of nursing

clinics in such villages.


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Coffee BeansThere are many different varieties of coffee beans all grown in different areas and all with

their own distinctive taste. The variety available can be equated to wine grapes, each with

their own character and avour. The way a coffee bean is roasted will also determine its

avour. The darker it is roasted the deeper and richer the avour will be.

Within all the different varieties of coffee bean there are two categories, Arabica and

Robusta. Arabica beans are the best quality beans. They are grown at a higher altitude

than the Robusta and have a purer avour. They are also naturally lower in caffeine.Arabica beans are most commonly used in espresso coffee because of their superior

quality. They are the most expensive to produce.

Robusta beans are more widely available, cheaper to produce but still have a good avour.

They are commonly blended with Arabica beans to balance out avour against a cost

effective product. Pure Robusta is generally used in cheaper coffees and instant varieties.

Most of the espresso beans used at Kingdom Coffee are from Arabica beans although we

do blend some of them with the Robusta beans.

Knowing your Beans

Decaffeinated CoffeeCoffee contains many stimulants, the most common being caffeine. There are two

methods used to decaffeinate coffee. The best method is the water washing method,

caffeine is soluble in water and this is an effective way of removing caffeine. The other

method is the chemical removal of caffeine. This is a faster way to decaffeinate coffee and

is often used as a more cost effective treatment.

It is worth remembering two things about caffeine in coffee. The amount of caffeine

naturally present in coffee is less when it is derived from Arabica beans rather than

Robusta beans. The longer coffee is exposed to water, the more caffeine it will extract due

to caffeine being soluble in water. Therefore where there is minimal contact with water,

for example in an espresso where it is under 30 seconds, the caffeine content is lower than

when contact with water is more prolonged, for example lter coffee where water drips

slowly through the coffee for approximately 10 minutes. Taking into account the fact that

most espresso is produced from Arabica beans and the contact time is so short, espresso

coffee has one of the lowest caffeine content of all the caffeinated coffees.


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Here at Kingdom Coffee we supply two ranges of coffee; our Ethical Range

and our Coffees of the World Range.

Our Coffee Ranges

Honduras Direct

A rich, full, single estate 100% Arabica coffee bean,grown above 1200m. This is a very high quality

bean offering incredible value for money. The taste

is clean and smooth with a slight acidity. Very good

all day drinking coffee.

San Sara

A blend of Honduran and Sumatran coffee beans.

From two of the greatest coffee growing regions of

the world we bring high quality Central American

and South Pacic coffee beans together for a greatblend. Aromatic, mild, slightly earthy coffee great

for Latte.

San Maria

This distinctive blend brings together the full breadth

of the worlds coffee growing nations. 92% Arabica

beans from Central America, 8% bean from Ethiopia

and Sumatra. It produces a lively, rich blend of

coffee with a rich aroma.

Sumatran Direct

A pure blend of various Sumatran coffees with its

distinctive South Pacic taste. This blend makes a

perfect after dinner coffee and is great for restaurants

and cafes. Ideal in caftieres and lter machines.

Ire Caf

Truly the Golden coffee. A rich blend of Brazilianand Colombian Arabica coffees with 20% Robusta.

Will produce a coffee suitable to the majority of

peoples tastes.

Shamwari

A dark aromatic roast, this is our friendly coffee

(Shamwari means friend). Combining beans from

ve continents, the blend will give most Italian

coffees a run for their money. Great for cappuccinosand good for bean to cup machines.

Mas Fino

A strong, pungent smooth and complex coffee that

expresses all you want in a full bodied 100% Arabica

coffee. As with all our range, this bean offers great

value for money from a pure and high quality bean.

Columbia Mist

Top quality 100% Arabica Swiss water washed

Colombian coffee. Decaffeinated for those who

desire a coffee that tastes of coffee without the

caffeine kick.

Ethical Range Coffees of the World Range


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The perfect espresso is made using 7-8 grams of freshly ground coffee, tamped with a

medium-hard pressure and 30ml water at a pressure of 9bar. The extraction time to produce

this is 25-30 seconds. This is a set formula which we do not deviate from. Any divergence

from this formula will compromise the taste of the coffee.

The doser on the grinder is set to dispense between 7-8 grams of coffee per pull. There is

some variance to this because of small air pockets. The espresso machine is set to dispense

30ml of water for one shot of coffee and 60 ml for two shots. The machine is pressurised and

the pump head is set to hold at 4-5 bar and increased to 9 bar when in use.

The extraction time is the only real variable. It is determined by how coarse or ne the coffee

is ground. In the rst 18 seconds of extraction it is only acid that is extracted from the coffee

bean. From 18-25 seconds the solids begin to be extracted giving a full, rich avour to the

coffee. Once extraction goes beyond 30 seconds it begins to get over processed resulting in a

very bitter coffee.

The ideal timing of the coffee varies from bean to bean. It is commonly between 25-30

seconds. Once this point is hit you discover what is known as the sweet spot of the coffee.

This is when coffee is at its best. It has perfectly rounded avour, leaves a good mouth feel

and is incredibly moreish. Once you hit this timing your customers will be ordering morecoffee!

The tamping of the coffee is also very important. The aim is to create a perfectly sealed cake

of coffee with no air pockets. If there are any pockets of air in

the cake it will result in an uneven extraction. The top should

also be perfectly at and not sloping. To achieve the perfect

tamp put two ngers on top of the tamper, hold the handle in the

other hand and pull up with a medium to hard pressure. Twist

from side to side whilst doing this to remove any air pockets.

Finally sweep hand across the top to remove any residue coffee

grains from the rim of the basket (this is known as blessing the

coffee).

When all these steps are taken the espresso should ow slowly

and evenly, pouring a little like Guinness as the crema slowly

rises to the surface. The crema should be thick and rich and

able to support a sachet of sugar on it. The crema is created

as the coffee falls into the cup. The oils in it mix with the air

producing the characteristic creamy layer on the top of the

espresso.

The Perfect Espresso


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FreshnessCoffee beans have naturally present oils in them. When oil is exposed to air it oxidises. The

oxidation of oil dramatically affects the avour, therefore, when coffee beans are exposed to air, the

quality of the avour is impaired.

Whole coffee beans have a life of three hours when left in contact with the air. This life is reduced to

twenty minutes when ground due to the surface area being increased. There are various steps that can

be taken to keep the coffee away from air and maintain its optimum avour.

1. Always reseal your bag of coffee once opened.

2. Only ll your hopper with the next few hours requirement of coffee (approx half full). It is

unlikely you will use a full hopper of beans in three hours and the hopper can be easily topped up

when necessary.

3. Grind coffee as required throughout the day.

4. At the end of the day return any unused beans to the packet and reseal. Empty ground coffee from

the doser into an air tight container.

5. The hopper should be washed in warm soapy water two or three times per week to prevent any

oily build up.

Coffee should not be stored in a fridge. This is not only unnecessary but it also impairs the avour of

the coffee. The oils in the coffee can easily absorb avours from other foods in the fridge. The cold

can also impair the delicate avour of the coffee.

GrindThe most important part of the grinder is the blades. There are two discs. One rotates while the other,

mounted on a toothed ring nut, controls the degree of grinding. The degree of grinding is directly

related to the extraction time of the espresso. If the grind is correct, an espresso is extracted between

25-30 seconds. If the extraction time is faster than that, the grind may be too coarse. An extraction

time exceeding 30 seconds can indicate that the grind is too ne.

Another main component of the grinder is the doser. This device determines the exact dose of coffee

needed for an espresso and this is the part that drops the correct amount of ground coffee into the

lter basket. The doser is set to dose 7-8 grams of coffee per pull.

It is very easy to change the grind that is set and this can dramatically change the taste and

appearance of the espresso that you are serving. However, it is important not to change theconguration of the grinder unless you have been trained specically to do so.

Inuencing Factors in a PerfectEspresso

There are several variables present during the coffee making process and these all directly affect the

quality of espresso you produce. Well look at these in turn and identify ways in which you can ensure

a perfect espresso every time!


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Water QualityWater goes through a water treatment unit before it gets to the coffee machine. This is called a CTU

(Chlorine Treatment Unit). It is a large blue canister which is connected to the espresso machine and

the water supply. All the water coming into the espresso machine is fed through this unit. Its purpose

is to lter out any lime scale and chlorine from the water. It is vital to remove any lime scale from

the water to prevent it building up inside the heads or the boiler of the espresso machine. Failure to

do this will lead to a build up of limescale inside the machine causing malfunction and costly repair

bills. The units are designed to lter eight thousand litres of water and last approximately one year.

Once the unit is spent it fails to be effective and only raw water is fed into the machine. The removalof chlorine is also important to give the optimum avour to coffee. The purer the water the better the

coffee avour.

TemperatureCoffee is extremely temperature sensitive so it is important to avoid burning coffee. There are two

main ways in which this can happen:

1. Pouring boiling water directly onto coffee. To avoid this when making Americano always put the

water in the cup rst and add the espresso in afterwards.

2. The group heads are always hot. Once you have pulled your coffee shot and locked the group

handle onto the head you must press the start button immediately to avoid burning the coffee.

Any coffee, when kept in direct contact with a heat source, will burn.


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Step by Step Espresso Guide

Step One:Choose the correct handle for the drink you plan to make.

Use single handle for: Single espresso (3oz cup)

Regular Cappuccino (7oz or 8oz cup)

Regular latte (8oz cup)

Regular Americano (8oz cup)

Use double handle for: Double espresso (7oz or 8oz cup)

Large cappuccino (12oz cup)

Large latte (12oz cup )

Step Two:The taste of your coffee will be directly

affected by the amount of coffee you

dispense into your handle:

Single handle: One complete pull, 7-8g

no more - no less

Double handle: Two complete pulls,

14-16g no more - no less

Step Three:Tamp the coffee. If you are right handed,

hold the handle in your left hand, tamp

with your right hand. As you tamp give

the handle a good hard twist left - to -right to ensure a solid pack and all air

pockets are removed.

Step Four:

Wipe the excess grounds from the rim ofthe lter.

Note: This will ensure you dont have a

build up of coffee grounds on the rubber

seal in the brewing head. Over time

this will damage the seal and cause the

grounds to leak over the coffee drink

being prepared.

Step Five:

Brew the espresso into an appropriatecup or shot glass ensuring you set the

machine running immediately to prevent

the coffee being burnt.

Step Six:If using a shot glass pour the espresso SLOWLY into the cup, so you retain the crema


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Notes on Frothing MilkWhen you froth milk the principle is to incorporate heat and air into the milk. Milk is made

up of proteins. When heated with steam (heat and air) the proteins stretch and expand the

milk with tiny pockets of air. As the temperature increases and more air is incorporated into

the milk, froth is produced. This process denatures the protein (i.e. changes its structure).This is a permanent change. Once the protein is denatured it will never return to its original

format. Whisking egg whites is a good example of this.

The optimum temperature for heated milk is 80c. At this temperature the milk will fully

expand and any bacteria is killed. If taken over 90c the milk will begin to boil. When boiled

the sugars naturally present in milk will caramelise and change the avour of the milk, giving

it a cooked taste. You can notice if you have overheated your milk by the change in its smell.

Once milk has been frothed you will not be able to re-froth it, even when it has cooled. This

is because all the proteins have been stretched. However, if you add some fresh milk there

will be new proteins which can be stretched. Never use more than 50/50 old and new milk orthere will not be enough available protein to produce sufcient froth.

Use of a ThermometerIt is important to use a thermometer when frothing milk to ensure it reaches the correct

temperature. When you turn the steam valve off the temperature on the thermometer will

continue to rise by approximately 10c.

To use the milk thermometer, clip on the side of the jug, away from the steam arm, ensuring

the end is submerged under the surface of the milk.

Open the steam valve and froth the milk, when the needle on the thermometer reaches over

70c shut the steam valve off. Check the temperature continues to rise to above 80c but not

beyond 90c. Your milk is now at the correct temperature to use.

How to Foam and Steam Milk

There are several types of coffee which require foamed or steamed milk and

this short guide will give you some handy tips so you will be producing the

perfect milk to top off your perfect espresso.

Tip:

Once you have nished foaming the milk bang

the jug down onto the work top and whirl the

milk round in the jug. This will create smallerbubbles in the foam and add shine to the milk so

your nished drink looks even better!


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Step by Step Milk Guide

N.B. When left to stand the milk will

separate from the froth, leaving it dry.Simply stirring can reincorporate it,

turning the dried out froth into a more

pliable and manageable substance.

When using milk left over from the last

drink, always add fresh milk (remember

not to exceed the full rule). You must

add fresh milk to regenerate the protein

content that creates foam.

Step One:Fill the jug to between and full.

Clip thermometer on side of milk

jug

Your milk doubles in volume, so

never ll more than full.

Step Four:As the milk takes inair, you will hear a

soft sucking sound.

Lower the jug as the

milk expands so that

the nozzle is always

just under the surface of the milk.

Step Five:When the milk

thermometer reaches

70c, turn the steam

arm off and remove

the jug from the

steam arm. Check

the temperature rises to above 80c.

Step Six:Wipe the steam arm

with a damp cloth.

Swirl and tap the

jug on your work

surface to burst any

large air bubbles.Your milk is now ready to use.

Do not exceed 90c as the milk will

boil and the avour will change.

Step Three:Fully open the steam

valve.

Step Two:Insert the tip of the

nozzle in the centre,

just under the surface

of the milk.


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Preparing Coffee.Always keep your coffee as fresh as possible so it is served at the optimum avour. The

fresher the coffee beans, the better the avour of the nished coffee.

Always use warmed cups to keep the temperature of the coffee stable (the top of the

coffee machine is constantly warm and a perfect place to store cups). Because of the

oils naturally present in coffee variations in temperature can affect the avour. By

pouring coffee into a cold cup you immediately begin to destroy its avour. Keep

the coffee handles on the group heads, again to keep them warm and to keep thetemperature of the coffee stable.

Whilst it is important to keep all your equipment warm remember not to overheat

coffee or keep it in contact with a heat source too long as this will burn it. Burnt coffee

becomes very bitter and extremely unpalatable.

A good coffee should always leave a pleasant avour in the mouth as the oils from the

coffee line the inside of the mouth.

Your Guide to Making Coffee

EspressoA very strong rich coffee.

Take the handle out of the espresso

machine and discard any used coffee.

Place the handle under the grinder

and dispense 1 pull for a single

handle and 2 pulls for a double.

Tamp (press) the coffee down and

wipe the rim of the basket before

placing into the machine.

Serve the espresso directly into the

cup.


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CappuccinoStrong and creamy, rich espresso you

drink through milky froth and topped

with chocolate.

Make the espresso as above. (One

shot for regular & two shots for

large).

Foam the milk as described on p.15

and add foam followed by milk,

proportions: espresso, foam and

milk. Dust with chocolate.

Caf LatteA lighter, milky coffee with espresso and

steamed milk.

Make the espresso as above (One

shot for regular & two shots for

large).


and pour the milk slowly down the

side of the cup.

At the last moment, pour inch of

foam into the centre of the crema todress the drink.

Flavoured Coffee

Add a shot of syrup into a large cup

(approx 1tsp).

Make the espresso as above and stir

together (One shot for regular & two

shots for large).


and pour rich steamed milk into the

cup until it is nearly at the top.

At the last moment, pour inch of

foam into the cup to dress the drink.

Alternatively, nish with fresh

whipped cream. Dust with

chocolate.

AmericanoEspresso and hot water

ll cup with hot water.

Make the espresso as above.

Dispense espresso into cup on top of

hot water.

If made correctly, the cup should still

have a golden layer of crema on the

top.


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BackushingThroughout the day use your blank lter and backush each group head. The goal of this

exercise is to remove any loose coffee grounds that have built-up between the screen and

brewing head during the days use. Because the blank will not allow water to pass through,

this water is forced back through the screen and brewing head and the loose groundsare dislodged into the blank. When your machine is busy there is no chance for

the grounds to dry but when it goes quiet always backush both

heads.

Step One: Remove the handle from the brewing heads and

knock out any spent coffee cakes that remain.

Step Two: Remove the lter and insert the blank lter into the handle.

Step Three: Press the free ow button and allow the water to start running.

Place the group handle with the blank in it under the water close to the

group head and wiggle from side to side until the water starts tospill over the edges.

Step Four: Lock the handle into position, leave for a few seconds and switch off the

free ow button.

Step Five: Remove the handle and empty out the water. Repeat until the water in

the basket is clean.

Step Six: Repeat this procedure for all heads.

End of Day CleaningStep One: Backush as above.

Step Two: Remove the metal drip tray to sink and clean.Step Three: Clean the drain. Before you return the drip tray to the machine, you will

see a round or square black drain. This drain is designed to catch any

loose grounds before they get a chance to block the mains. Coffee

grounds can collect and clog the drainpipe. Remove the grounds with

a teaspoon and ush 2-3 cups of water down the drainpipe to ensure

you have ushed away any loose grounds.

Step Four: Replace clean drip tray.

Step Five: Leave group handles on drip tray overnight.

Step Six: Blow out steamarms to remove any residue milk.

MaintenanceLooking after your machine is important to its efcient working and to

ensure you always produce top quality drinks. There is no reason to ever

produce bad coffee if simple maintainence is carried out.


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Machine CleaningAlways polish your machine with a soft dry cloth to keep it looking at its best.

Puly Caff CleaningTo be done at the end of every other day.

Step One: Follow Backushing procedure.

Step Two: Put 1tsp of Pulycaf cleaning powder into the blank basket and lock onto

the head.Step Three: Press free ow button and leave to run for ten seconds. Switch off and

leave in place for 20 seconds.

Step Four: Repeat step three twice more.

Step Five: Remove handle, tip out any residue and rinse.

Step Six: Backush a minimum of 3 times to remove any excess chemicals.

Once a Week Cleaning

HopperWash your hopper with warm, soapy water, rinse, dry and replace. This will remove any

oily residue from the coffee beans.

Group head handles and basketsStep One: Half ll a large jug or bowl with boiling water.

Step Two: Add one dessert spoon of Pulycaf cleaner.

Step Three: Drop in the handles and baskets and allow to soak for 10-15 minutes.

This will clean off any burnt coffee residue.

Step Four: Rinse thoroughly with clean water.

NB. At the start of the day you need to prime your coffee machine. This is to avour

the heads and remove any traces of pulycaf. Simply make up a shot of coffee and let it

drain away.


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Setting the GrinderThe grinder has two functions. One is to grind the coffee to the correct degree of

neness to provide an extraction time of 25-30 seconds. The other is to dispense 7-8g

of coffee per pull. The ner the coffee is ground the slower the water will pass through

the coffee due to the particles being more tightly packed together. The coarser it is the

more quickly the water will pass through due to their being more space between thecoffee particles.

To set your grinder rstly time a double shot of espresso to determine the adjustment

that needs to be made. Always use a double shot in a double basket when setting your

grinder as this gives the most accurate result.

Around the neck of the grinder is a toothed section. Each notch will make a time

adjustment of approximately three seconds (this is a guide only).To reset the grinder

remove all the old coffee from the doser, adjust the neck of the grinder (clockwise to

make the grind coarser and speed up the ow of coffee, anti-clockwise to make thegrind ner and slow down the ow of coffee).

Understanding your Grinder(Luigi Mazzer)

The grinder is one of the most important pieces of equipment in the coffee making

process. How the coffee is ground directly affects the avour of the nished drink

so were going to think about how to use it to maximum effect.


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Once the adjustment has been made, grind a small

amount of coffee and discard. This is to remove the

residue that sits in the neck of the grinder. Set grinder

running and remove the lid of the doser and allow it to

ll one segment in the doser. Pull round and ll a second

segment. Pull a third time then place the double handle

under the doser and make two further pulls.

This will dispense your two shots of coffee.

Tamp and time through the coffee machine.

Repeat this process, always removing

previously ground coffee until an extraction

time of 25-30 seconds is achieved. Your

grinder is now re-set.

After approximately 400kg (sixty-six cases)

of coffee beans have been ground the grinder

blades will wear out and need replacing. A

common sign of this is the grind alwaysbeing too coarse regardless of how many

adjustments are made. You may also notice

a lack of crema on your coffee. This is

because once the blades begin to wear they

crush the beans rather than grind them. This

impairs the quality of the coffee and changes

its characteristics.

When this happens contact the Kingdom Coffee helpline

and they will send a representative to change them. When

new blades have been tted there is a bedding in period

where the grinder will need to be reset every other day.

This usually lasts for two weeks, after which the blades

will have settled enough to hold their setting. During this

period it is important to check the timings of your coffee

every day.


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Understanding your EspressoMachine

It is important to have an understanding of your coffee machine to enable you to

produce outstanding coffee and to ensure the efcient working of your coffee machine.

The primary function of these machines is to produce espresso. The ability to produce

steam and hot water is a secondary function. For this reason you will nd two pressure

gauges on your coffee machine. One applies to the group heads which sits between 4-5

bar and rises to 9 bar on use.

The boiler pressure is set to 1 bar. The boiler holds water to feed the steam arms and the

hot water outlet.

The water to the group heads is heated instantaneously via a heat exchanger. This water

is heated to a lower temperature than the water in the boiler to ensure a perfect coffee

every time.

Once the handles are locked onto the group head they create a pressurised seal. It is

important to lock the handles into place rmly to prevent them being forced off by the

build up of pressure.


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Touch Pad - Explained

Single Pre-infusion:

Drops shot of water into coffee, pauses, then

pushes 30ml water through coffee

Single:

Pushes 30ml water straight through coffee

Double Pre-infusion:Drops shot of water into coffee, pauses, then

pushes 60ml water through coffee

Double:

Pushes 60ml water straight through coffee.

Free Flow:

Free owing water, used for backushing.

Espresso Machine: Aerial View


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Recipe Reference

Coffee Cup Size

Espresso

1 shot coffeeTiny Cup (3oz)

Double Espresso

2 shots coffee Small Cup (8oz)

Macchiato

2 shots coffee & approx. 1 tablespoon frothSmall Cup (8oz)

Cappuccino

1 shot coffee () + froth + milk, sprinkle with chocolateSmall Cup (8oz)

Large Cappuccino

2 or 3 shots coffee () + froth + milk, sprinkle with chocolateLarge Cup (12/16oz)

Latte

1 shot coffee + mostly milk + frothy top

Latte Mug (8oz)

Double Latte

2 shots coffee + mostly milk + frothy topLatte Mug (8oz)

Large Latte

2 or 3 shots coffee + mostly milk + frothy top

Large Latte Mug

(12/16oz)

Americano Regular

Hot water rst + 1 shot coffeeSmall Cup (8oz)

Americano Large

Hot water rst + 2 or 3 shots coffeeLarge Cup (12/16oz)

Caf au Lait Regular

Hot water rst + 1 shot coffee + dash of cold or hot milkSmall Cup (8oz)

Caf au Lait Large

Hot water rst + 2 or 3 shots coffee + dash of cold or hot milkLarge Cup (12/16oz)


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Coffee Cup Size

Cappuccino Venetian Regular

1 shot coffee () + milk + froth, nish with Roselle Cream & drizzle

with chocolate syrup

Small Cup (8oz)

Cappuccino Venetian Large2 or 3 shots coffee () + milk + froth, nish with Roselle Cream &

drizzle with chocolate syrup

Large Cup

(12/16oz)

Cafetire Small

Hot water and 1 desert sp. ground coffee.

Serve with jug of milk.

Cup and Saucer

(Small Cup 8oz)

Cafetire Large.

Hot water and 3 desert sp.ground coffee.

Serve with jug of milk.

Cup and Saucer x2

(Small Cup 8oz)

Luxury Hot Chocolate

Blend 1 sachet chocolate, with warm milk. Steam until thick. Latte Mug

Chocolate Royale

As above nish with Roselle Cream and chocolate ake.Latte Mug

Tea (small)

Warm small pot. 1 tea bag and hot water. Serve with jug of milk.Small Cup (8oz)

Tea (large)

Warm large pot. 2 tea bags and hot water. Serve with jug of milk.Small Cup (8oz)

Speciality Tea

Tea bag and hot water in cup. Leave tea bag in.

Large Cup

(12/16oz)

SteamerSyrup in cup (approx. 1 tsp.) + hot milk and froth on top.

Latte Mug

You can substitute decaffeinated coffee sachets in any of these recipes.

One sachet is equal to one shot.

To avour coffee add 1 teaspoon of syrup to coffee base before adding milk etc.


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TroubleshootingTroubleshooting: Espresso Machine

Problem Possible

Reason

Action

Coffee coming out too fast: Incorrect tamp Re-tamp to a medium hard pressure and try

again.

Incorrect dose Return coffee to doser, check for air pockets and

re-dispense.

Coffee too coarse Adjust grinder to ner setting and re-time.

No water ow to heads: Grinder set too

ne

Adjust grinder to coarser setting and re-time.

Possible blockage Seek advice from Kingdom Coffee helpline.

Water ooding under machine: Possible blockedwaste outlet.

Remove drip tray and inspect black drainreceptacle. If full of water waste pipe is blocked.

Remove pipe and ush through with hot water

to remove any blockages. Clean out black drain

receptacle to remove any sediment and re-

connect drain pipe.

Coffee coming out too slow: Check cleanliness

of heads.

If clean and a good ow of water is coming

through re-set grinder to a coarser setting as

coffee is too ne.

Grinder set too

ne

Adjust grinder to coarser setting and re-time.

Water leaking from the group

handles:

Group handle not

locked on rmly.

Check, and if problem persist new seals will be

required. Phone Kingdom Coffee helpline.

For any other problems phone Kingdom Coffee helpline.

0118 986 8786


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Troubleshooting: Grinder

Problem Possible

Reason

Action

Motor running but no beans

grinding:

Stuck blades. Mark setting on grinder neck. Then spin neck

by turn anti-clockwise, spin back then spin

by turn clockwise. Return to original setting.

If problem persists phone Kingdom Coffee

helpline.

Coffee too coarse no matter how

many adjustments are made:

New blades

required

Phone Kingdom Coffee helpline.

Incorrect dosing Air pockets Pull a few shots and return to doser to distribute

coffee evenly.

For any other problems phone Kingdom Coffee helpline.

0118 986 8786


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Arabica - is the quality bean, has half the caffeine of Robusta, grows at higher altitudes,

matures slowly and is handpicked.

Barista - a bartender trained in espresso preparation.

Bean hopper - stores the coffee beans prior to grinding. A tinted hopper preserves the beans

from light. The hopper should have no more beans than necessary for the next few hours.

Blank lter - used to clean the diffuser by tting the group handle with a blank lter andbackushing with water several times a day. Once a week the blank lter can be used to

backush with a neutral detergent.

Caffeine - is a compound found naturally in coffee and more than sixty other plants. It is an

odourless, slightly bitter - tasting solid that dissolves easily in water or alcohol.

Cake - the name given to the spent coffee from the group handle, which should knock out in a

rm almost dry condition after extraction.

Crema - the crema on an espresso should be a 0.03-inch thick, rich and golden-caramelcoloured foam.

Decaffeination - whatever method of decaffeination is used, the decaffeinated green bean

must contain less than 0.1% caffeine to comply with EEC regulations. This corresponds to

about 3mg caffeine in a cup of decaffeinated coffee.

Doser - part of the grinder that dispenses coffee.

Espresso - is made to order from freshly ground beans. The perfect espresso is 7g of coffee

extracted for between 25-30 seconds, no more than 40mls, served in a warm cup.

Grinder - the machine used to grind the coffee beans prior to extracting a cup of coffee.

Group handle - portable coffee lter to be tted with a single or double brewing basket in the

preparation of espresso coffee.

Group head - is the part of the machine from which hot water is dispersed through group

handle.

Robusta - is grown at lower altitudes, has a quicker growth cycle which is easier to process

and used to enhance certain coffee blends characteristics.

Glossary


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Notes


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Notes


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Notes


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Kingdom Coffee Ltd

Unit 1 17 Boulton Road

Reading, Berkshire RG2 0NHPhone 0118 986 8768 Fax 0118 921 0190

How to Make Coffe Manual

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Transcript of How to Make Coffe Manual