COFFEE BEANS
Arabica Varieties
Impact of Origin and Processing Methods on Flavor
Impact of Roasting on Solubility and Density
Degassing of Roasted Coffee
WORKSPACE MANAGEMENT AND WORKFLOW
Coffee Equipment and Accessories Layout
Working in Pairs
ESPRESSO PROCESS
Impact of Grinder Models and Burrs Types
Dosing, Distribution and Tamping Techniques
EXTRACTION AND BREWING
Brew Ratio Calculation and Espresso Brew Formula
Strength and Extraction in Espresso Brewing
Use of a Refractometer
Brew Recipes Impact on Flavor and Body
SENSORY
Extraction Rates of Different Compounds and Flavors
Body and Texture of an Espresso
Use of SCA Flavor Wheel
MILK
Composition and Deterioration of Milk
Foam Quality and Stability
Milk Substitutes
Steaming Technique and SCA Foam Standard
SCA Latte Art Standards
ESPRESSO BASED MENU
Espresso-Based Construction and Taste Differences
Preparing Multiple Beverages Correctly
CLEANING, HEALTH AND SAFETY
Stock Management
Health and Safety Awareness
Grinder and Machine Cleaning and Maintenance
WATER QUALITY
SCA Water Test and Guidelines
CUSTOMER SERVICE AND CAFÉ MANAGEMENT
Customer Interactions and Cost and Goods