Temperature Profile The temperature profile for all percolation brew methods tends to increase to a maximum during the dilution phase and then, at the moment the slurry is at its...
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P 1.08 الملخص وقاموس المصطلحات
1.08 Recap and Glossary Recap The specific heat of a brewing device should be considered when preheating. Unbleached filter papers impart a cardboardy taint to...
P 1.03 الطحن الطازج
Grinding Fresh The importance of grinding fresh is emphasised by the volatile nature of the aromatic gases trapped inside the coffee beans. All aromatic gases are...
B1 6.07 – الملخص وقاموس المصطلحات
Recap and Glossary Recap Espresso first attained a layer of crema in the late 1940s, after the invention of the lever machine. Oils in espresso cause the bubbles in...
B1 6.04 – التقليدي والمحلي
Traditional and Regional Learning how to work with regional preferences and cultural heritage is an important part of the barista’s role. Drinks on the menus in many countries...
MSLA 7.01.1 – معجم فن اللاتيه – تصميما البجعة والطاووس
Latte Art Lexicon The Swan Let’s contemplate some advanced designs to really put this lexicon through its paces. Here is six-time UK Latte Art Champion, Dhan Tamang pouring a...
B1 5.06 – الملخص وقاموس المصطلحات
Recap and Glossary Recap The pin-drop technique is needed to ensure your milk drops below the surface and preserves a brown colour on the surface. This technique is used...
B1 5.05 – تصميم القلب - تثبيت الإبريق والقطع
Heart - Placing and Cutting Learning a Two-Element Pattern The heart is a two-element design. It calls upon the same techniques as the monk's head, but the final 2 seconds of the...
تصميم رأس الراهب - مناورة تثبيت الإبريق
Monk’s Head - Placing Learning a One-Element Pattern The monk's head is a well-suited starting point because it is the only single-element design. The white circle (reminiscent...
B1 5.03 – المناورات
Manoeuvres There are eight manoeuvres in the Latte Art Lexicon, but two of these are fundamental and should be mastered before attempting the other six. Learning the Fundamental...
B1 4.06 – الملخص وقاموس المصطلحات
Recap and Glossary Recap Baristas are responsible for monitoring the pressure gauges on espresso machines. If ever the steam boiler’s pressure gauge reads dangerously high (i.e.,...
B1 4.04 – توزيع الحليب
Milk-Splitting How to Steam One Pitcher of Milk to Make Two Drinks When it gets busy on a bar, it is faster to steam for two drinks at a time. But if you split your milk...
B1 4.02 – إرشادات من جزأين
The Two-Part Heuristic Making Microfoam - A Two-Step Guide to Producing Great Microfoam We employ this technique to texturise (aerate) milk, so it is suitable for making latte...
B1 4.01 – الغلاية البخارية وأنبوب التبخير
The Steam Boiler and Steam Wand An Important Note on Boiler Safety: Espresso machine boilers are designed to function at a setting of between 1.0 and 1.3 bars of pressure....
B1 3.01 – معالِج وقت تحضير الجرعات
A Protocol for When to Adjust a Grinder Setting and When to Purge When you adjust the grind setting on a grinder, you are moving the burrs closer together or further apart....
B1 2.05 – الملخص وقاموس المصطلحات
Recap and Glossary Recap We create margins of error for shot times and beverage weights. Some recipes are stricter than others, allowing a smaller margin of error. Shot time and...
MSLA – كلمة أخيرة
A Final Word In 2016, a collaboration among World Coffee Research, the Kansas State University Sensory Analysis Center, and Texas A&M University resulted in a document that...
MSLA 7.08 – الملخص وقاموس المصطلحات
Recap The value of latte art must be balanced between meeting expectations of efficiency and producing a spectacular visual effect. It is important for baristas to be aware of...