The Espresso Menu

Espresso Bases Coffee & Milk

Black Coffees
Others Cold Coffees

Coffee & Alcohol

Equipment Guide
Espresso Buttons
Recommended
Espresso Buttons
Custom Input
Grind
Dose
Changing the Grind
Tounge Taste Areas
Milk Texturing
Milk Pouring
Latte Art
Order Sheet
Example
0/1/00 1/1/00 2/1/00 3/1/00 4/1/00 5/1/00 6/1/00 7/1/00 8/1/00 9/1/00 10/1/00 11/1/00 12/1/00 13/1/00 14/1/00
Coffee blend
Coffee single origin
Coffee single origin 2

decaf coffee
chocolate
chai
sugar
raw sugar
artificial sugar
chemical machine cleaner
8 oz Cups
12 oz Cups
16 oz Cups
8 oz Lids
12 oz Lids
16 oz Lids
cup carry trays

Tea: English Breakfast

Tea: Green
Tea: Earl Grey
Tea: Mint

vanilla syrup
caramel syrup
hazelnut syrup

full cream milk

low fat milk
soy milk
Order Sheet
Manual Input
Extraction Times & Cleaning Log
Example

Month: October
midday close open midday midday close open
1 O X 1 21 23 1 O X 1 21
2 O X 2 26 27 2 O X 2 26
Espresso Extractions Backflushing Log
3 O X 3 23 24 3 O X 3 23
4 O X 4 25 26 4 O X 4 25
5 O X 5 24 22 5 O X 5 24
6 O X 6 25 23 6 O X 6 25
7 O X 7 25 25 7 O X 7 25
8 O X 8 26 24 8 O X 8 26
9 O X 9 27 25 9 O X 9 27
10 O X 10 15 21 10 O X 10 15
11 O X 11 24 22 11 O X 11 24
12 O X 12 26 27 12 O X O non chemical
12 26
13 O X 13 25 26 13 O X 13 25
14 O X 14 38 29 14 O X 14 38
15 O X 15 28 27 15 O X 15 28
16 O X 16 25 23 16 O X 16 25
X chemical
17 O X 17 31 28 17 O X 17 31
18 O X 18 26 25 18 O X 18 26
19 O X 19 25 23 19 O X 19 25
20 O X 20 25 26 20 O X 20 25
21 O X 21 24 25 21 O X 21 24
22 O X 22 23 26 22 O X 22 23
23 O X 23 26 27 23 O X 23 26
24 O X 24 25 22 24 O X 24 25
25 O X 25 25 21 25 O X 25 25
26 O X 26 26 24 26 O X 26 26
27 O X 27 23 20 27 O X 27 23
28 O X 28 22 19 28 O X 28 22
29 O X 29 23 22 29 O X 29 23
30 O X 30 25 24 30 O X 30 25
31 O X 31 26 25 31 O X 31 26
Extraction Times & Cleaning Log
Month:
midday close open midday midday close open midday
1 1 1 1
2 2 2 2
Espresso
3
Extractions 3
Backflushing
3
Log 3
4 4 4 4
5 5 5 5
6 6 6 6
7 7 7 7
8 8 8 8
9 9 9 9
10 10 10 10
11 11 11 11
12 12 12 12 O non chemical
13 13 13 13
14 14 14 14
15 15 15 15
16 16 16 16
X chemical
17 17 17 17
18 18 18 18
19 19 19 19
20 20 20 20
21 21 21 21
22 22 22 22
23 23 23 23
24 24 24 24
25 25 25 25
26 26 26 26
27 27 27 27
28 28 28 28
29 29 29 29
30 30 30 30
31 31 31 31
Troubleshooting
Espresso Machine Grinder
Thank you for reading this book and downloading
BARISTA MANUAL
The complete crop to cup visual guide for specialty espresso coffee
the graphics. If you wish to see more, follow me History of Coffee
on the links below or visit the website for up to Grind
History of Express Coffee Group Handles & Basket Sizes
date blogs and training. Brew Ratios
What is Coffee? Changing the Grind
The cherry
Arabica Vs Robusta Dose
Coffee Producers Digital Grinder
LEARN MORE

The Bean Belt
World Coffee Production


Manual Grinder
Manual Dosing Step by Step
Picking
Processing Tamping
Tamping Step by Step
Roasting
Extracting the Espresso
Barista
Setup Milk Texturing
Flow Temperature
Steaming Milk Step by Step
Espresso Equipment Pouring
Grinder
Machine Latte Art
Equipment Guide
Espresso Buttons Cleaning
Backflushing
Espresso Menu
Espresso Bases Troubleshooting
Black Coffee’s Machine faults
Coffee & Milk Grinder Faults
Others
Coffee & Alcohol Facts About Coffee
Cold Coffees