Barista Skills

Drink Standards
Worksheet
Drink CSP Barista Module Drinks Standards: Regional variations (outside of the
Drink volume (ml) Ratio of espresso / milk / Further criteria CSP criteria)
foam (ml)
Espresso 25-35 1:0:0 Water temp: within 88 – 96c The standards used for espresso have diverged recently away
(15-25g approx.) from the traditional recipe of 7grams for a 30ml drink, often
Pressure: usually 9 bar, unless pressure profiled associated with the darker roast blends of Arabica and
Robusta.
EBF % (Dose gr. / Water gr.) : Up to 60% Now there is a trend for larger doses of lighter roast Arabica to
be used, often up to 20g for a double shot, with lower quantities
Served in: espresso cup (maximum 90ml) of water, making what some may consider more of a double
Shot time: 20 – 30 seconds still provides a useful target when training ristretto.
baristas at the start of their learning, but more advanced baristas may
use what ever time is required to achieve a “balanced” extraction or
the desired flavor.
Ristretto 15-20 1:0:0 Water temp: within 88 – 96c The ristretto is mainly defined by its size in relation to the larger
(10 -15g approx.) espresso but as stated above, this definition is blurring with
Pressure: usually 9 bar, unless pressure profiled shorter “espresso” being made.
Ristretto may be made by cutting a shot short, but this may
EBF % (Dose gr. / Water gr.) : May exceed 60% lead to an under extracted flavor, or the short quantity of water
may be brewed over a longer time to try and achieve a
Served in: espresso cup (maximum 90ml) “balanced” extraction.
Americano 180ml (including a 1:0:0 (1 part espresso to Espresso added to hot, but not boiling, water in the cup.
single espresso; larger approx. 150mls hot water) (The espresso is added to the hot water rather than all the water being
drinks may be made by passed through the coffee which would lead to over extraction)
adding espresso to a
similar ratio)
Cappuccino 150-240 1:3:2 Free poured (i.e. milk on top of espresso base) The main variance in the construction of the cappuccino is size.
1:3:2 The traditional cappuccino is smaller compared to the larger
versions produced by many café brands. The ratio of foam may
For the CSP exams smaller cappuccinos are favored to provide a fuller also fluctuate as the size of the drink changes.
coffee flavor and balance with the milk and foam.
Smaller drinks are also more time efficient when completing practical Sometimes dusted with chocolate or cinnamon to the
exam components that are timed. customers preference.

Caffe Latte 150-240 1:4:1 Free poured (i.e. milk on top of espresso base) For the CSP exams Again the main variance in the construction of a latte is size,
smaller lattes are also favored, although are often served slightly larger although the components tend to stay in similar ratios for this
than the cappuccino. Typically has more dilution of coffee by milk than simpler drink.
cappuccino/flat white.
Smaller drinks are also more time efficient when completing practical
exam components that are timed.

Espresso 30-60 1:0:0.5 Traditionally a small amount of foam was added to the
Macchiato (may be made with just foam or espresso, perhaps with a little milk for personal preferences.
a small amount of liquid milk Free poured (i.e. milk/foam on top of espresso base) Recently more milk has been added (1:1:0.5) as there has been
may be used 1:0.5:0.5) Served in: espresso cup (maximum 90ml) a desire to pour latte art on the drink
Drink Further drinks not included in the CSP Barista Module: Regional variations (outside of the
CSP criteria)
Drink volume (ml) Ratio of espresso / milk / Further criteria
foam (ml)

Latte Macchiato 150-360 1:4:1 Free poured (i.e. milk on top of espresso base)

The milk is poured first and then the espresso added after to produce a
layered effect.

Flat White 150-240 2:3:1 Free poured (i.e. milk on top of espresso base)
Commonly a double ristretto based is topped with textured milk to
produce a small strong milky drink.

Should exhibit distinct flavor of coffee as well as milk. Foam layer