THE BARISTA REFERENCE BOOK: INTERMEDIATE

Second volume of the series “The Barista Reference Book”,
suitable for Baristas with experience and evolved Coffee Lovers.

A step forward towards professional espresso extraction.
It provides an in-depth view of coffee as product, the organoleptic profiles at the origin, after processing and after roasting.
It deals grinding, particle size distribution, tamping, coffee dose and extraction in a technical way to manage espresso variables.
It also adheres to the contents and exams Barista Skills Intermediate SCA.
The perfect handbook for students, during SCA courses and in the post-certifcation phase as a complete guide and personal growth path.

Author:
Alessandro Galtieri

Professional barista since 1984, owner of one of the most famous Specialty Coffee Shops in Italy – AROMA in Bologna.
Content Creator for the Brewing training module SCA

Of the same author:
* Barista Reference Book – Foundation
* Beyond Espresso – Alternative Coffee Brewing Methods

CONTENTS

CHAPTER 1 – COFFEE

Coffea Arabica

Other Species of the Coffea Genus

Inter-species Hybrids

How Coffee Origins Affect Flavour

How Processing Methods Affect Flavour and Body

Box: Coffee Harvesting and Processing Methods

Effects of Roasting Degrees on Coffee Beans

Roasted Coffee Degassing

CHAPTER 2 – ESPRESSO BREWING

Dosing, Distribution and Tamping Techniques

The Coffee Dose

Grounds Distribution

Tamping

Grinding

Particle Size Distribution

Burrs

Coffee Grinder

Grind Retention

How Heat Affects Ground Coffee

Grinding Issues

CHAPTER 3 – ESPRESSO BREW RATIO

Brewed Coffee Analysis

How Different Ratios Affect Flavour and Body

How to Use a Refractometer

CHAPTER 4 – SENSORY SKILLS

How Extraction and Strength Affect Flavour and Body

Box: Extraction Parameters

Box: Extraction Stages

The Coffee Taster Flavour Wheel

Body and Texture

CHAPTER 5 – WATER

Water Quality

Undesired Chemicals

Water Test

CHAPTER 6 – MILK

Milk Basics

Milk Substitutes

Causes of Milk Deterioration

Latte Art

CHAPTER 7 – MANAGING WORKSPACE AND WORKFLOW

Effective Arrangement of Equipment and Accessories

Work Organisation

Teamwork

“Clean as you go” System

CHAPTER 8 – CUSTOMER SERVICE

Interacting with Customers

Complaint Management

CHAPTER 9 – FINANCIAL MANAGEMENT

Costs and Revenues

CHAPTER 10 – SAFETY, HEALTH AND HYGIENE

Safety

Repetitive Strain Injuries (RSI)

Lifting Heavy Loads

Hygiene and Tidiness at Work

Preventing Contamination

CHAPTER 11 – CLEANING AND FAULT DIAGNOSIS

Cleaning and Maintaining a Coffee Grinder

Cleaning and Maintaining an Espresso Machine

BIBLIOGRAPHY

ASIN ‏ : ‎ B09QNYN2G6
Publisher ‏ : ‎ authorpublishing (19 Jan. 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 124 pages
ISBN-13 ‏ : ‎ 979-1221002676
Dimensions ‏ : ‎ 17.78 x 0.76 x 25.4 cm