BARISTA

COFFEE 101

ALEXANDRA ILUZADA
T R A I N O R

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 1

HISTORY OF COFFEE
There are various versions of the legend of the discovery of coffee, one of
which involves a goathered called Kaldi. One day, while Kaldi’s goats
grazed, he noticed that they became restless after eating strange berries
from a shrub. He tried the berries himself and he, too, became restless.

COFFEE
Coffee beans ripen at different rates, so one tree could have a mix of green
(not yet ripe) and red (ripe) beans, which calls for experienced pickers to
ultimately provide a less bitter drink. Often, cheaper coffee comes from a
mix of green beans and red cherries, strip-picked at once mechanically. The
Philippines belongs to the Coffee Belt and is one of only fifty-three countries
that produce coffee.

VARIETIES OF COFFEE
R-obusta
E-xcelsa
A-rabica
L-liberica

ROBUSTA (Coffea canophora)

Robusta grows in Cavite, Batangas, and in lower elevations in Kalinga,
Bulacan, and in Visayas. “hyper-caffeinated”

EXCELSA (Coffea excelsa)

Sometimes confused with Barako, this variety also grows in lower elevations.
It has a distinct jackfruit taste and grows in most areas of Cavite.

ARABICA (Coffea Arabica)

This variety grows in higher elevations mostly found in mountain ranges in the
Cordilleras, it grows near volcanoes and mountains in Mindanao, too.
Because of Arabica’s smoother flavor, it is more expensive than Robusta,
Excelsa, or Liberica.

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 2

LIBERICA (Coffea liberica)
This variety is more popular known as “Barako”. It has the biggest trunk, leaf
size, beans, and cherries among the four varieties. It was originally grown in
Lipa, Batangas (making Batangas coffee famous around the world) since the
1800s but cultivation soon spread to nearby Cavite, Bataan, and down south
to Basilan.

BENEFITS OF COFFEE
• Coffee Contains Antioxidants
• Coffee Enhances Mental Alertness
• Coffee May Prevent Cancer

EXPENSIVE COFFEE

10,000 php 250 $ per kilo

Civet coffee also known as

• Kahawa kubing - Sulu

• Kape de mutit -Kalinga
• Kape de musang – Benguet
• Kape milo – Davao

ROASTING COFFEE

Coffee needs to be roasted for it to be ready for brewing. Roasting

allows the sugars inside the bean to develop and gives the coffee its
characteristic flavor. It is during roasting that flavors, oils, and acids develop.
This is why various types of coffee give different flavors, depending on the
degree of roasting.

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 3

IMPORTANT FACTORS BEFORE ROASTING
COFFEE

• Beans must be graded; they should all be whole beans with no

broken ones.
• Beans must be of the same variety when roasted as one batch.
• Broken beans will burn faster than whole beans and may give the
batch a burnt flavor.

DEGREES OF ROASTING

Light. Also known as Cinnamon Roast. It is the color of bark cinnamon and
has no oil on the surface. Some manufacturers roast their coffee light or add
light –roasted coffee into their blends to save money and to add bulk. The
less time the coffee is in the roaster, the less weight is removed and the yield
is higher.

Medium. Also known as City Roast. The beans are fully developed without
oil on the surface or just when the oil starts to bead.

Italian or Dark. The beans are half-covered with oil droplets and the color
becomes an even brown or almost bittersweet chocolate.

French. The darkest roast where sometimes if a roaster is not careful, could
result in over carbonized beans.

Take note that coffee beans lose weight (moisture) when they are roasted.

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 4

FLAVORED COFFEE

Another specialty coffee product is flavored coffee. The freshly

roasted beans are infused or sprayed with flavored oils and essences and
allowed to cure before they are sold. Famous flavors are Hazelnut, Vanilla
Nut, and Chocolate Mousse.

DECAFFEINATION

Decaffeinated coffee is coffee that has undergone a process to remove 95

to 97 percent of the caffeine.

Caffeine in coffee can be partially removed using two process:

Direct Method. Coffee beans are soaked in a chemical solution containing

Methylene Chloride (DCM). The chemical solvent is the removed together
with the caffeine in the water. The beans are re-soaked to absorb the flavor
but not the caffeine.

Indirect Method. The beans are soaked in the water to dissolve the caffeine.

STORAGE
Recommended storage of coffee is in cool dry place. It is not recommended
for coffee to be placed in a refrigerator as it may absorb other food odors.

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 5

 SHELF LIFE OF COFFEE

(UNOPENED/SEALED) PANTRY FREEZER

PAST PRINTED DATE PAST PRINTED DATE
Ground Coffee 3-5 Months 1-2 Years
Whole Bean Coffee 6-9 Months 2-3 Years
Instant Coffee 2-20 Years Indefinite

20 MINUTES SHELF LIFE FOR COFFEE

DIFFERENT KIND OF GRINDS

Turkish – baby powder fine
Espresso/ Fine Grind – used for home or commercial espressos
Drip Grind – used for most coffeemakers
Percolator/ Coarse – about the size of rock salt.

IMPORTANT FACTORS IN BREWING?

• The right amount of coffee?
• 7 grams every 1 shot – Ristretto
• 15 grams 2 shots – Doppio

THE RIGHT TEMPERATURE

195 degree Fahrenheit

` Milk Temperature 140 Fahrenheit

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 6

BREWING COFFEE TOOLS

Turkish ibrik French Press or Plunger

Stovetop Espresso Maker Siphon Vacuum Drip

Auto Drip Coffeemaker Espresso Machine

Percolator

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 7

 COFFEE MODULE
BASIC ESPRESSO CONCOCTIONS

HOT AND OVER ICE COLD COFFEE

Espresso Concoctions

Espresso + hot water = Americano

Hot water + espresso = long black
espresso + foamed milk + steamed milk = Cafe Latte
Espresso + steamed milk + milk foam = Cappuccino
Espresso + chocolate syrup + steamed milk = Cafe mocha
espresso + whipped cream =espresso con pana
espresso + steamed milk = flat white
espresso + steamed half and half + steamed milk = Cafe breve

ICE COLD COFFEE FLAVOR

VIENNESE COFFEE 16 oz 22oz
Whip cream 150 ml 200 ml
Coffee ground 7 grams 15 grams
Hot water steep coffee 350 ml 450 ml
Option creamer 20 grams 40 grams
cocoa 10 grams 20 grams

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 8

VANILLA COFFEE 16 oz 22oz
Fresh milk 100 ml 200ml
Coffee ground 7 grams 15 grams
Hot water 300 ml 350 ml
Vanilla syrup 30 ml 40 ml
Fructose Optional optional
Creamer optional 30 grams 22 grams

THAI KAH FE 16 oz 22 oz
Condensed 40 ml 80 ml
Ground coffee 7 grams 15 grams
Hot water 300 ml 400 ml

IRISH COFFEE 16 oz 22 oz
Fructose 30 ml 40 ml
Irish whisky 40 ml 60 ml
Coffee ground 7 grams 15 grams
Hot water 300 ml 350 ml
Whipped cream toppings Toppings
Brown black sugar 20 ml 30 ml

MEXICAN COFFEE 16 oz 22 oz
Whip cream heavy 100 ml 150ml
Chocolate 10 grams 20 grams
Coffee ground 7 grams 15 grams
Cinnamon 1 pinch toppings 2 pinch toppings
Fresh milk 200 ml 300 ml
Creamer optional 20 grams 40 grams
Whip cream toppings toppings Toppings

CARAMEL 16 oz 22 oz
Caramel syrup 30 ml 40 ml
Ground coffee 7 grams 15 grams
Fresh milk 100 ml 200 ml
Creamer 20 grams 40 grams
Fructose Optional Optional
Whip cream Toppings Toppings
condensed 30 ml 30 ml

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 9

AFRICAN COFFEE 16 oz 22 oz
Ground coffee 15 grams 20 grams
Hot water 100 ml 200 ml
Condensed 60 ml 80 ml
Crème de cacao 20 grams 30 grams

CAFÉ MOCHA 16 oz 22 oz
Chocolate syrup 40 ml 50 ml
Ground coffee 7 grams 15 grams
Steamed milk 200 ml 300 ml
Fructose 30 ml 40 ml
Creamer optional 20 grams 30 grams
Hot water / French 100 ml 150 ml
press

COFFEE FRAPPES

BASE COFFEE FOR 16 oz 22 oz

FRAPPES
Ground coffee 7 grams 15 grams
Hot water 50 ml 60 ml
Fresh milk 100 ml 150 ml
Fructose 40 ml 40 ml
Vanilla powder 10 grams 20 grams
Condensed optional 20 ml 30 ml
Creamer optional 20 grams 30 grams
Powder flavor or syrup 20 grams 30 grams

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 10

CREAM BASE FRUITY FRAPPES
CREAM BASE 16 oz 22 oz
FRAPPES
Creamer 30 grams 40 grams
Fresh milk 150 ml 200 ml
Fructose 30 ml 40 ml
Flavor powder 20 grams 30 grams
Vanilla powder 10 grams 20 grams
Whip cream Toppings Toppings
Finishing touches desire desire

BASIC TOOLS NEEDED AND GUIDE.

• Double jigger
• Shaker stainless
• French press
• Espresso machine
• Stirrer
• Frother milk pitcher
• Whip cream dispenser
• Filter paper

WHIP CREAM DISPENSER GUIDE

• Refrigerate the canister in 3 hours
• Put a whip cream powder in water 100 ml 50 grams whip
powder use the wire whisk put in ref to chill.
• Battery can use one time only.
• Put the whip cream inside the canister and shake it for
about 4 minutes.

GELLIECIOUS MILKTEA HUB | BARISTA COFFEE 101 11