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  • Coffee Standards

    Evening everyone, quick question.

    does anyone know where to get a good coffee standards chart for my workplace. i was googleing and i really want to stay away from the american standards...

    if someone knows where i can print a good one off thatll be most helpful  

  • #2
    Re: Coffee Standards

    Welcome to CoffeeSnobs.

    Most standards with respect to coffee are far from settled and the debate is ongoing!

    You will need to be more specific about what standards in order for us to be helpful: do you mean sizes of drinks, the names of drinks, the temperature standards, turnover times, roasting levels, dosing levels, competition standards, ???

    Greg

    Comment


    • #3
      Re: Coffee Standards

      Originally posted by 65435E41415E6E6245505F525E310 link=1265427658/0#0 date=1265427657
      Evening everyone, quick question.

      does anyone know where to get a good coffee standards chart for my workplace. i was googleing and i really want to stay away from the american standards...

      if someone knows where i can print a good one off thatll be most helpful  
      http://www.coffeestandards.com.au/Home_page.html

      I am assuming your after something else...  But you got what ya asked for  ;D ;D

      As to how to make or what goes into a coffee of different types..  Then I am not sure of any standard that exists?

      Comment


      • #4
        Re: Coffee Standards

        Hi troppo,
        The problem with standards in coffee is that it leads to mediocrity. Cafe chains will all have standards and this is one thing that makes them consistantly mediocre in their serving of espresso. To the undiscerning palate this will be quite acceptable, but to someone who has tasted a well made espresso from a passionate barista who has prepared the espresso by evaluating and manipulating all the variables.... well, lets just say they probably wont be going to get their morning coffee from a cafe with standards.

        I am going to assume you are the manager or owner of this business, and with that i would recomend investing in some specialty coffee training, perhaps from one of the site sponsers. It will be far more valuable and profitable than a chart will ever be.

        All the best and welcome,
        Marnass

        Comment


        • #5
          Re: Coffee Standards

          I totally agree with Marnass and Anger Management.

          These "standards" you refer to are usuall put in place by large corporations to keep costs down...eg... under dosing and grinding hoppers full of coffee to reduce time taken to make a cup.

          If its a run down of drink types and measurements, temps, times and expectations then its basically what your customers ask for.

          If you do not have experienced staff that know what they are making then either get a purpose built barista and reap the rewards.

          Depending on what brand of coffee you use...you supplier should have a chart of basic coffees with a description of each.

          Comment


          • #6
            Re: Coffee Standards

            Originally posted by 734A545A60783F0 link=1265427658/4#4 date=1265439663
            I totally agree with Marnass and Anger Management.

            These "standards" you refer to are usuall put in place by large corporations  to keep costs down...eg... under dosing and grinding hoppers full of coffee to reduce time taken to make a cup.

            Totally agree Luke

            The DVD Black Coffee has the global training manager of a large one telling new trainees that a God shot (whatever that is) is 18 seconds....

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            • #7
              Re: Coffee Standards

              lol @ 18 seconds

              That is probably because thats the longest extraction time you can get out of a 4g dose!

              Comment


              • #8
                Re: Coffee Standards

                Originally posted by 764F515F657D3A0 link=1265427658/6#6 date=1265441372
                lol @ 18 seconds  

                That is probably because thats the longest extraction time you can get out of a 4g dose!
                Nar- some chains can get a full minute and circa 500ml :

                Comment


                • #9
                  Re: Coffee Standards

                  how good and prompt are you guys!!! thumbs up

                  more detail to my question, i generally make my cafe latte with about a centimeter of froth, where a work mate argues that it sould be made with no more than 5mm which to me looks like the barister doesn;t know how to froth milk if you know what i mean?

                  what are your thoughts? :-?

                  Comment


                  • #10
                    Re: Coffee Standards

                    Originally posted by 0D2B36292936060A2D38373A36590 link=1265427658/8#8 date=1265463024
                    how good and prompt are you guys!!! thumbs up

                    more detail to my question, i generally make my cafe latte with about a centimeter of froth, where a work mate argues that it sould be made with no more than 5mm which to me looks like the barister doesn;t know how to froth milk if you know what i mean?

                    what are your thoughts? :-?
                    NO ???

                    Every one is different..

                    3mm 5mm 10mm - Err Froth / foam / bubbles / detergent / Textured etc... Then every one has their own take of, what is what.

                    Thus 2 + 2 = 5

                    Try the sponsors etc.. Here is one for eg... But they do differ

                    http://www.dibellacoffee.com.au/coffee-lovers/education.html

                    QUOTE-

                    " First of all, Italians usually drink espresso after dinner, whereas cappuccino is a breakfast beverage, often served with some type of croissant (cornetto or brioche in Italian usage).

                    Cappuccino is named after the color of the Capuchin monks habit, which is light/darkish brown with a white hood. Indeed, the word for hood, cappuccio, is often used colloquially for the beverage.

                    In Italy, its simply a stiff draught of espresso served in a normal sized cup, with steamed milk rapidly swirled on top and perhaps a small dollop of white foam in the center. The color should be milk-chocolate brown with that spot or dollop of white in the center and one should be able to taste the coffee.

                    What is passing for cappuccino on these shores seems closer to an ice cream soda, with little coffee, much hot milk, and mound upon mound of dry foam piled several inches above the rim of the cup. A visiting Italian friend of mine was vastly amused, and a little puzzled, as he watched the wait-person in one of our most popular coffee chains use a thermometer for the milk temperature (a totally unnecessary technological touch which he regarded as typically American) as he scooped out mound upon mound of foam onto the coffee. No such procedure is normal for genuine cappuccino. And, of course, there was hardly a taste of coffee in the entire concoction, since there was little more than hot milk and foam, foam, foam!"


                    AND

                    Italy praises perfect espresso - April 2009

                    ROME (AFP) — Seventy million cups a day, or 2.92 million cups an hour, or 48,600 per minute, or 810 per second. No matter how you count it, Italians do love their espresso coffee.
                    And on Friday, Italys first-ever national espresso day, they were reminded by no less an authority than the National Italian Espresso Institute what makes the perfect "caffe".

                    "An espresso must have a light, finely textured, noisette-coloured foam, and its colour must be uniform," the institutes president Gianluigi Sora told AFP. "Its aroma must be that of grilled bread."

                    To explain as much, 350,000 pamphlets setting out the golden rules of espresso went out to 3,500 coffee bars, including one that stipulates that a barista must fill a 25-millilitre cup in 25 seconds -- no more, no less.

                    Not overlooked was the cappuccino -- an espresso topped with hot milk and a steamed-milk foam that must, according to the pamphlet, be freshly made for each and every cup.

                    Based in the northern city of Brescia, the National Italian Espresso Institute is an industry group founded in 1998 that is committed to "safeguarding the philosophy of espresso".

                    Comment


                    • #11
                      Re: Coffee Standards

                      What characteristics – in technical detail – are required to obtain Espresso Italiano?

                      The product certification aims at considering the most important aspect:

                      The satisfaction of the customers’ expectations of pleasure.

                      However, the technical specification includes test rules that can be used to answer this question. The following are some important conditions to obtain Espresso Italiano – though these alone would not be adequate to fulfil the quality requirements:

                      • Necessary portion of ground coffee 7 g ± 0,5
                      • Exit temperature of water from the unit 88°C ± 2°C
                      • Temperature of the drink in the cup 67°C ± 3°C
                      • Entry water pressure 9 bar ± 1
                      • Percolation time 25 seconds ± 2,5 seconds
                      • Viscosity at 45°C > 1,5 mPa s
                      • Total fat > 2 mg/ml
                      • Caffeine < 100 mg/cup
                      • Millilitres in the cup (including foam) 25 ml ± 2,5

                      Comment


                      • #12
                        Re: Coffee Standards

                        everyone is differnt, fair enough i guess, lol.

                        well for our bar i might just keep it at 10mm, looks cool and you can do all funky latte art, cheers!!

                        thanks your your help

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