Recap and Glossary
- 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 espresso to break up quickly.
- Because of the layer of crema, the volume of espresso is greater than its mass. We have provided a rough conversion formula.
- Ristrettos are a shorter, stronger style of espresso that requires a specific protocol. We advise you to reduce the beverage weight by a specific amount that all the baristas on a team adhere to. If your cafe doesn’t use drip-tray scales, we advise you to reduce the shot time by a specific amount. Your machine may allow for a volume preset to be used for ristretto shots.
- Bypass is used to dilute espressos to make americanos and long blacks.
- It is important to know a large range of drink names, even if they are not on your own cafe’s menu, in order to easily help customers order the beverage they want.
- Attention needs to be given to the maintenance of the ice used for ice beverages. It should be very cold, not floating in water, and easily accessible on-bar.
- Ensure that cold-brewed products are within their use-by date, particularly if they have not been heat treated.
Ambient stability A measure of the length of time an unrefrigerated food can remain safe to consume
Americano A ‘longer’ drink prepared with espresso and additional hot water; its concentration of coffee flavor is similar to that of filter coffee.
Batch number A tracking number assigned to products to help food handlers keep track of when they were produced
Bypass Water added to a coffee drink; it has not been passed through the coffee bed
Cafe blanco (see Latte)
Cappuccino Approximately a 1:3/1:4 ratio of espresso and steamed milk with an aeration percentage of 50–66%;