Sample flip book

1 Type of Coffee Bean Arabica Arabica is the most popular coffee bean type that people around the world prefer to grow and consume. There is production quantity about 80% in Coffee: World Market. Arabica is superior to other coffee bean types because it gives the great quality product: first-class green bean that have the best smell and taste. Arabica shape is a slightly larger/elliptical shape. The line in the middle of Arabica bean is like “S”. When it was processed, It do give a rich and unique smell. Smell is like chocolate, smooth and full-bodied taste. Arabica bean also has caffeine approximately 1.1-1.7% or it’s compared with a half of a Robusta bean with equal quantity. The King of Coffee Growing in this century is in South America especially Brazil which is the top coffee exporting and the 2nd country is Columbia. Ideal average heights range between 800-2000 metre above sea levels in Thailand for Arabica, Arabica does best in high altitudes and is often grown in hilly areas such as North Areas in Thailand: Chiang Mai, Chiang Rai, Tak and Lampang where are suitable for growing Arabica. Robusta Robusta requires high moisture for growth. It’s grown easily, give high output. It’s usually grown in Africa and Asia. Ideal average heights range between 500-600 metre above sea levels for Robusta. It does best in South of Thailand such as Chumphon, Surat thani and Nakornsrithammarat Robusta shape is more circular than Arabica. It has straight line in the middle of coffee bean. Its smell isn’t smooth as Arabica but it has larger body than Arabica ,so you can feel coffee taste. Most of them are made for instant coffee or mixed with Arabica for getting new/different flavour.

2 Coffee Process: Wet / Washed Process Collect Cherries -> peel pulp for getting “ Parchment coffee with Mucilage ” -> ferment Parchment coffee with Mucilage into บอ่ หมัก. Then mucilage will be decomposed because of chemical reaction (Fermentation). -> wash parchment coffee again to remove mucilage for getting the cleanest coffee bean. Next, dry them with sunlight. After that, you will get (clean and dry) parchment coffee. You will receive high coffee quality and good taste: clean, clarity, fresh fruit (Acidity) with this wet process

3 Aging You should put dry parchment coffee into sacks and ripen them in ripening room at lease 7-8 months before taking them for hulling again. When you get enough parchment coffee’s moistness from ripening. You can remove outer shell with pulping machine. Various kinds of coffee have better qualities because of Aging. Acidic taste is reduced while full-bodied taste is being increased. Hulling Parchment coffee that you need to sell, you should hull them with pulping machine for getting green coffee bean. Roasting Roasting process: Making coffee beans reach internally temperature 200-230 °C or 400- 450 °F from room temperature. Coffee bean will be completely dry (no moistness) while they are roasting. Coffee bean colors will be changed too. Dry green coffee beans change to shiny green coffee beans. After that, the color will change to pale brown before changing to be darker in turn. The more you roast, you will get darker coffee beans. Furthermore, they have a sheen of oil on surface because the oil in coffee beans will leak and cover themselves that make them are shiny. Ripe coffee beans normally have lighter weights than unripe beans 20% because water and moistness are removed. However, the coffee bean size will be larger than original. When you roast coffee beans longer, you will get darker and lighter beans. Additionally, their sizes are larger. From Light to Dark : 4 Levels of Coffee Roasting 1. Light Roast : Other names are Half City or Cinnamon Roast. Light roasts are light brown in color like Cinnamon. The original flavors of bean are retained greater than darker beans. Most of light coffee roasts have high acidity and grainy taste. 2. Medium Roast : Other names are Full City or American. Medium roasts are medium brown in color. The flavors lack of grainy taste of the light roast. Medium roasts give more balanced flavor, aroma and a bit acidity. 3. Dark Roast or Vienna Roast : Dark roasts are rich dark brown in color. The flavors are slightly bittersweet. However,there is not acidity. 4. Very Dark Roast or French Roast : Very dark roasts are dark brown in color like chocolate or sometimes almost black. They have a sheen of oil on surface. The flavors are bitter, a bit sweet and smoky or burnt taste. However,there is not completely acidic taste.

4 Grinding

5 1. Time : Coarse coffee powder, you will spend time quite long for grinding coffee smell and flavors. However, you will less spend time for grinding if the coffee powder is fine. 2. Streamflow rate : Grainy coffee powder will let water flow through faster than fine coffee powder. 3. How to know coarse and fine coffee powder : touching coffee powder, use your thumb and index finger pick some of coffee powder. If you feel that the powder is like granulated salt = coarse powder, sand = middle powder(between coarse and fine) and flour or castor sugar/fine sugar = fine powder 4. Flavors : you can determine with flavors that coffee powder is coarse, fine or full-bodied. If you get bitter coffee or too strong coffee, you should grind coffee beans to get coarser powder. If you get too weak or too sour coffee, you should grind coffee beans to get finer powder. Flavors can be affected by coarse and fine powder adjustment, so you can adjust them until you get the full-bodied flavors as you need. Coffee Grinder There are 2 kinds of grinders :

6 1. Blade Grinder : there are blades in grinder. This grinder is cheap and easy to use at home. 2. Burr Grinder : you have opportunity to for more control your grinding, not like blade grinder because you can set distances between 2 willing gears. Furthermore, Burr grinder allow for all your grounds to be of a uniform size. It is suitable for coffee cafe that need the flavor standard in every cup of coffee. How to Make Espresso Get espresso 1 shot or 25-35 CC from coffee machine within 20-30 second 4 Factors for making Espresso 1. Coffee beans 2. Coffee grinder 3. Coffee Machine 4. Barista Factors that impact Espresso Shot (Making) 1. Coffee powder : coarse or fine 2. Coffee powder quantity for dosing coffee : use 7-9 grams of coffee powder for 1 shot and use 14-18 grams for 2 shots 3. Tamping coffee : use pressure approximately 30-50 pounds or 13-22 kg., please tamp coffee powder with the same pressure. Espresso Chart for Perfect Shot Espresso Under-Extracted Over-Extracted Perfect Shot Crema Light brown in color, melt Burnt brown in color Rich brown in color, stay on easily top at least 3 mm.and more than 1 minutes Nice light Burnt Dark, strong Smell Flavor Weak, acidity Strong and bitter Sweet, full-bodied Body Like water Too strong and bitter, bitter Smooth taste sticks in your throat Cause - Coffee powder: too ● Coffee powder : too ● Coffee powder : coarse. fine perfect - coffee quantity ● coffee quantity :Too ● coffee quantity : :Too less much Perfect - Tamping coffee ● Tamping coffee : too ● Tamping coffee : :too light pressure hard pressure Perfect - Water pressure: ● Water pressure: over ● Water pressure: less than 8 bar 10 bar Perfect

7 - Water temperature ● Water temperature : ● Water temperature : : too low. too high Perfect (88-92 C) - Spend time on ● Spend time on ● Spend time on making coffee: less making coffee: over making coffee: than 20 seconds 30 seconds between 20-30 seconds - Use cold portafilter ● There’s old coffee grounds stuck on ● Use portafilter : hot, dry and clean portafilter or หัวชง Steaming Milk Steaming milk : Spinning milk by using steam water from coffee machine to get milk foam. Use milk foam for latte art or cappuccino. Perfect milk foam has smooth surface. The heat for steaming should be 60-70 C. Moreover, you need to have perfect pressure and movement. 1. Fresh Milk : pasteurizing milk, freezing (2-4 C) simple milk 100% 2. Stainless Steel Pitchers : size 500 cc. (freeze them or not, it doesn’t matter but milk should be frozen.) 3. Start with pouring fresh milk approximately 200-250 cc into a pitcher (or a halfway up of pitcher) 4. Before spinning foam, first you have to let water come out until hear the hiss because there is some water is collected in the steam wand. And you should throw it away. (It can give terrible taste, so don’t use it making coffee.) 5. After all water coming out, take out the steam wand (Be careful, it’s hot.) and put the nozzle of the steam wand below the surface of milk. Put a half (or 0.5-1 cm.) of steam wand below milk. Then tilt pitcher to the right or left side. 6. Turn on valve to let steam power out (please,note the pressure, try to make the milk spin in a whirlpool motion) ** light - hard pressure or the way to pushing in - out a pitcher can affect milk foam. ** 7. One of your hand holds handle and another hand supports pitcher at the beginning of steaming. The temperature will start at cold, warm and hot (please, note thermometer, if the needle is on 55 C), you can turn off the valve.(At this stage, the needle will stop in between 65-70 C) or you can not handle the temperature that is too hot. ** why you have use another hand support a pitcher? : you have to use it because you need to familiarize with the hot temperature and remember your own feeling.** 8. After you finished spinning milk, you can see smooth milk surface. ** if you see coarse milk foam, you can knock a pitcher on table to get (a bit) firm foam and take the big (below milk) and coarse foam out or you can use spoon to take them out.** Coffee Menu

8 Coffee Machine and Grinder Cleaning

9 Cleaning Coffee Machine Cleaning Purpose : -To control the coffee grinding quantity for the best fresh flavors. -To avoid or clean the old coffee smell -To remove grease stain in the pipe -To prolong its spare parts and lifespan Daily Cleaning (Commercial Coffee Machine) : After finished using coffee machine, you should empty water out of group head and use brush (for cleaning group head) clean around corners that have coffee grounds. ● After cleaning group head, you should change a sieve to be a backflush sieve by using portafilter. ● After changing a sieve, you should put a portafilter in group head but not too tight (loose) to let some water out for cleaning coffee grounds ● Put cleaning powder (about half teaspoon) for Backflush in a blocked sieve and put tightly into machine ● After that,press “turn on”/making coffee button and leave it about 5-10 seconds. Then turn off it and leave it about 1 minute (don’t take portafilter out in this process) because it need to be cleaned (with cleaning powder) too. ● Next,press “turn on”/making coffee button … please follow the above process , do it again about 5 times ● When you completed all the processes (5 times), please take portafilter out and clean it. And put loosely it in the machine to clean some cleaning liquid stain. ● After that, flush water about 5 times to clean all cleaning liquid in the pipe again ● Next, when you finished all processes above, please use damp clean towel to wipe inside corners ● Next, soak the steam wand in the hot water because you can remove or wipe milk stain easily. ● Clean the steam wand , tray and wipe the tray under the tray too(2 tray layers) ● After Backflush, please turn off the machine and let off steam ● You should take sieve off portafilter and clean inside it every day because there is coffee grounds stick inside each day. If you clean your machine by following these processes (you don’t need to use cleaning powder everyday). Your machine will be really clean and has good efficiency. Furthermore, this process can prolong machine’s lifespan. Warning : Cleaning with Backflush is suitable for Commercial machine or the machine with large water pump (Rotary Pump). Backflush doesn’t work with the small machine that has no ระบบระบายแรงดนั . Moreover, you shouldn’t often use this process with the small machine such as Oscar, Silvia because they have small pump (ปม๊ั สัน่ ) , please wash and wipe them instead. Weekly Cleaning

10 ● After cleaning machine with Backflush every week, you should take screen shower out by using screw driver or pry it out (depends on each หวั ชง ) from group head for cleaning every week because it might have coffee grounds stuck inside. ● Clean every piece that you take out ● Wipe group head and every corner with damp towel ● You can assemble them when they are clean. You always receive the fresh coffee flavor and high quality with these processes. Cleaning Coffee Grinder You will find old coffee grounds and oil in grinder blades when you use the grinder for long time. Therefore, cleaning grinder is very important because if it’s dirty, you will get only bitter taste and rancid smell. Daily Cleaning 1. After turning grinder off (close your cafe), you should collect all coffee beans from the hopper and put them in the coffee plastic bag or coffee ziploc bag. 2. Clean hopper with tissue 3. Grind all coffee beans that stick in the gear 4. If some coffee powder is left over the doser, you should sweep it all. 5. Clean outside part of grinder with clean towel Weekly Cleaning 1. After turning grinder off (close your cafe), you should collect all coffee beans from the hopper and put them in the coffee plastic bag or coffee ziploc bag. 2. Clean hopper with cleaning liquid/powder and wipe it until it’s completely dry. 3. Grind all coffee beans that stick in the gear. Next, take grinding gear off for cleaning all old coffee stains with brush. 4. Use a vacuum cleaner cleans inside grinder and doser again. Next, you should assemble grinding gear in the machine. 5. Clean outside of machine with clean towel Or you can use URNEX Grindz which is cleaning beans for grinder. They are made from food grade and rice and have the same size as coffee beans. When they are grinded, URNEX Grindz powder will clean the old coffee grounds, absorb oil stain and the old coffee smell. After cleaning, you will get fresh smell and smooth taste. Coffee Grinder Warning

11 1. You shouldn’t leave your coffee beans in hopper longer than 1 day because coffee bean quality and lifespan will be ruined. 2. You shouldn’t keep grinding coffee beans in hopper longer than 1 hour. After 1 hour, you shouldn’t use those grinding coffee beans. 3. If you change types of coffee bean, you should adjust coarse or fine mode too for getting coarse or fine coffee powder.And you will get suitable water flow for your machine. 4. After adjusted coarse or fine mode in grinder, you should grind some coffee beans and leave it like that about 10 seconds because there is some old coffee powder from previous grinding. 5. You should change blade grinder After you use it grind coffee about 500 kg or change it every year approximately Oriental Coffee Menu Hot Menu ( 1 Shot of Coffee) - Espresso = Coffee 1 oz (30 cc) - Americano = Hot water 3-4 oz + Coffee 1 oz - Cappuccino = Coffee 1 oz+Hot milk +Milk foam (1:1) - Latter = Coffee 1 oz+ Hot milk (almost full of glass)+Milk foam - Mocha = Coffee 1 oz+ Mixed cocoa cocoa 1 oz+ Fresh milk 3 oz with hot spinning - Hot Cocoa = Mixed cocoa 2oz+ Fresh milk 3 oz with hot spinning - Hot milk Tea = Tea 2 oz + Mixed milk 1 oz + Fresh milk 2 oz with hot spinning Cold Menu ( 2 Shots of Coffee) - Espresso = Coffee 4 oz + Mixed milk 1.5 oz - Americano = Cold water 2 oz + Coffee 3 oz - Cappuccino = Coffee 3 oz + Mixed milk 1.5 oz + Milk foam - Latte = Coffee 2 oz + Mixed milk 1.5 oz + Fresh milk 2 oz - Mocha = Coffee 3 oz + Mixed cocoa 1.5 oz + Mixed milk 0.5 oz - Cocoa = Hot water 3 oz + Cocoa powder 1 measuring spoon , stir it for melting it + Mixed milk 2 oz - Thai Tea = Thai Tea powder 1 measuring spoon, soak tea about 20-25 seconds, get Tea water 3 oz + Mixed milk 1.5 oz - GReen Tea = Green Tea Powder 0.5 measuring spoon, soak tea about 20-25 seconds, get Tea water 3 oz + Mixed milk 1.5 oz - Black Tea = Tea water 4 oz (3 oz+water 1 oz) + syrup 1 oz - Lemon Tea = Black Tea + Lemon water 1/2 oz - Italian Soda =syrup 1 oz + Lemon water 1/4 oz + Soda