A barista is someone who professionally makes coffee, especially espresso. Espresso is a coffee beverage made by forcing hot water between 190-204°F through finely ground coffee beans at high pressure. To make espresso, a barista will fill and tamp the portafilter with ground coffee beans, insert it into the espresso machine, and pull a shot that is extracted in around 25 seconds. Crema, the reddish-brown froth on top of an espresso, indicates a well-made shot and experienced barista. Other coffee drinks like lattes and cappuccinos are made by steaming milk and combining it with espresso in various proportions.

3. A barista is the name for a
person who is a
professional coffee maker

4.  Espresso is simply another method by
which coffee is brewed.
 Espresso is a beverage that is
produced by pushing hot water,
between 192⁰F and 204⁰F, at high
pressures, through a bed of finely
ground, compacted coffee.

5. http://www.youtube.com/watch?v=WE-
Kw1p8m-g

6.  Fill portafilter with ground beans
 Tamp ground beans into the portafilter
 Tap the side of the portafilter to loosen grounds at
the edge and tamp again.
 Make sure the beans are tamped tightly into the
portafilter and that they are not above the fill line.
 Insert the portafilter into the espresso machine
 Put a cup under the portafilter
 Hit the start button and count to 25

7.  Crema is a flavorful, aromatic, reddish-brown froth
made when air bubbles combine with fine-
ground coffee's soluble oils.
 The strong presence of crema in an espresso shot
indicates a quality, well-ground coffee as well as an
experienced barista
 Crema helps give espresso a fuller flavor, and a
longer aftertaste than drip coffee.

8.  How to steam milk
Never steam milk over 160⁰F

9.  https://www.youtube.com/watch?v=2Ao5b6uqI40
 1/3 each espresso, steamed milk, and foam

10.  How to Make a Latte’
 Shot of espresso, fill with steamed milk, garnish
with foam

11.  Equal parts regular coffee and steamed milk

12.  http://ww.youtube.com/watch?v=aEHBmi1927g
 Shot of espresso & chocolate syrup, fill with
steamed milk garnish with foam

13.  After each use clean and sanitize the following:
 Portafilter
 Group Head
 Steam Wand
 Frothing Pitcher
 Keep milk at 41 ⁰F
 Always use a clean cup to brew espresso

14.  Always hold the steam wand at the rubber cover
 Never point the steam wand towards yourself or
others
 Keep work area clean and organized