Kimbo Barista Training Manual - Low Res

CYAN MAGENTA YELLOW BLACK

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a seconda dell'esigenza dello stampatore,verificandone le fustelle, gli abbondaggi,

le sovvrastampe e i relativi codici.Per i colori attenersi alla copia colore allegata

Data: 23 MARZO 2012

Formato:

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Lavorazioni speciali:

Prodotto: KIMBO ESPRESSO ITALIANO FLAG

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REDKIMBO

BIANCO

CORRESPONDS TO THE PANTONE 485 C 2X (2X STANDS FOR DOUBLE IMPRESSION). THIS TO OBTAIN A RICH AND FULL RED COLOUR (IF YOU DO NOT FOLLOW THIS ADVICE, YOU WILL NOT OBTAIN THE RIGHT KIMBO RED COLOUR).

E S P R E S S O I TA L I A N O

VERSIONE PER STAMPA SU METALLIZZATO

SOLO SU METALLIZZATO ESPRESSO ITALIANO VA PANT_1355 C SENZA BIANCO SOTTO

ESPRESSO ITALIANO Font: Shannon Book

CYAN: 10MAGENTA: 100YELLOW: 100

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CYAN: 37MAGENTA: 85YELLOW: 60BLACK: 90


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TRASPARENTE

Barista Manual





Data: 23 MARZO 2012

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TRASPARENTE

The Kimbo StoryBarista EssentialsBarista GlossaryMachine LayoutGrinder LayoutGrinder CareThe Perfect Espresso - The Grind - Cleaning the Handle - Dosage/Throw

- Tamping/Blessing - Purge the Group Head - ExtractionSteaming the Milk - Purge - Stretching - Spinning - Folding

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Contents

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- Long Latte (Latte Macchiato) - Flat White - Mocha - Hot Chocolate - Tea - Flavoured CoffeesCleaning ProcedureTroubleshooting

- Cappuccino Milk - Latte Milk - Flat White MilkDrinks Menu - Espresso - Espresso Macchiato - Americano - Cappuccino - Latte

Contents

2

A TRADITION OF

PASSION AND QUALITY

AN EXPERIENCE FOR

ALL THE SENSES

For more than 50 years, Kimbo has represented a true passion for coffee. A story that began with the Rubino brothers in a small family coffee shop in Naples, the world capital of espresso.Kimbo is one of Italys leading coffee brands, and now in the UK we are proud to uphold this great Neapolitan tradition.

It all begins with the selection of the best varieties of coffee directly from the plantations. The masterful creations of exclusive blending and roasting are the secrets of a unique espresso, dedicated to the most discerning gourmets.A pleasure that touches all the senses; the thick golden crema, the balanced flavour that caresses the palate into an extraordinary moment of pleasure to be enjoyed daily.

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The Kimbo Story





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Barista Essentials(Use codes to order from Kimbo)

1 Cloth (KJAG9523)2 Splat Drop Edge Tamp Mat (KJAG18060)3 Blind/Blanking Disc (KJAG0369)4 Scales (KJAG0114)5 Group Head Brush (KJAG8585)6 Teflon Frothing Jug (KJAG18070 - 0.6L or KJAG18071 - 1L)7 Wooden Tamper (KJAG3811)8 Shot Glasses (KJAG1124) 9 Chocolate Powder Shaker (KJAG3093)10 Puly Caff Cleaning Powder (KJAGO131)11 Paint Brush12 Whisk





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Barista Glossary

AcidityThe pleasant tartness of a fine coffee.

Arabica The earliest cultivated species of coffee tree and the most widely grown, Arabica accounts for approximately 70% of the worlds coffee. Superior in quality to Robusta, it is more delicate and is generally grown at higher altitudes.

Aroma The fragrance produced by freshly brewed coffee.

BlendA combination of coffees from different countries or regions. Mixed together, they achieve a balanced flavour profile no single coffee can offer alone.

BalanceA coffee where no single characteristic overwhelms others, but that display sufficient complexity to be interesting.

BodyDescribes the heaviness, thickness or relative weight of coffee on the tongue.

CaffeineAn odourless, slightly bitter alkaloid responsible for the stimulating effect of coffee.

CremaThe rich, golden layer that forms on the surface of an espresso.

CuppingA method by which professional tasters perform sensory evaluation of coffee. Hot water is poured over ground coffee and left to extract. The taster first samples the aroma, then tastes the coffee by slurping it from a spoon.

CherryThe fruit of the coffee plant. Each cherry usually contains two coffee seeds (beans) - if only one, it is called a peaberry.

ComplexityTasting term describing coffees whose taste sensations shift and layer pleasurably, and give the impression of depth and resonance.

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SeasoningWarming the internal pipes of the machine before usage.

RobustaRobusta produces about 30% of the worlds coffee. It grows at lower altitudes than arabica, and produces a full-bodied but bland coffee of inferior cup quality and higher caffeine content.

RoastThe process by which green coffee is heated in order to produce coffee beans ready for consumption. Caramelisation occurs as intense heat converts simple sugars, infusingthe bean with flavour and transforming its colour to a golden brown or darker.

PullThe act of pouring an espresso. The term originates from the first half of the 20th century when manual machines were the norm, and baristas pulled a lever to create an espresso.

PuckImmediately after an espresso extraction, the bed of spent coffee grounds forms compressed waste matter resembling a small hockey puck. Often the dryer the puck, the better.

Latte ArtThe pattern or design created by pouring textured/emulsified milk on top of espresso. Only finely steamed milk is suitable.

MicrofoamThe preferred texture of finely steamed milk for espresso-based coffee drinks. Essential for pouring latte art. Achieved by incorporating a lesser quantity of air during the milk steaming process.

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Green Coffee / Green BeansUnroasted coffee. The dried seeds from the coffee cherry.

Froth / FoamTextured milk with tiny air bubbles, created when milk is heated and aerated, usually with hot steam from an espresso machines steam wand.

Fair Trade CoffeeCoffee purchased from farmers under fair trade arrangements, which set a minimum price and other regulations to empower farmers and their communities.

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Machine Layout(San Remo Zoe)

1 Tea Buttons

2 Single Dosing Buttons

3 Double Dosing Buttons

4 Freeflow Buttons

5 Steam Wands

6 Hot Water Tap

7 Steam Wand Knobs

8 Cup Warmer

9 On/Off Button

10 Group Handles / Portafilters

11 Group Heads

12 Pressure Gauge





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Grinder Layout

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3

1 Bean Hopper

2 On/Off Switch

3 Dosing Chamber

4 Dosing Handle

5 Grind Adjusting Collar

6 Activation Switch

7 Group Handle Holder

1 Bean Hopper

2 Display Panel

3 Single Dose Button

4 Manual Dose Button

5 Double Dose Button

6 Dosing Chute


8 Group Handle Holder

On Demand San Remo Ceado Automatic Timer

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1 Bean Hopper

The bean hopper should only be filled with

half a kilo of coffee at a time. This will ensure

freshness and minimise the risk of stale

coffee. At the start of each day, empty the

hopper, remove it from the grinder and

thoroughly clean with steam and blue roll.


This can vary, but normally:

For finer grind - turn anti-clockwise

For coarser grind - turn clockwise





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Grinder Care

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1

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The Definition of an Espresso is: A jet of hot water at 88-93C passes under a pressure of nine or more atmospheres through a seven gram (or more) cake-like layer of ground and tamped coffee. Extracted correctly, the result is a concentrate of not more than 25/30 ml in 23-29 seconds time. The espresso should have a thick creamy layer on top, called the crema. This crema should be a rich golden, hazelnut colour with streaks of darker oils called tigre.

The Perfect Espresso

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Step 1: The GrindIn order to extract the oils from the coffee beans they need to be ground. The perfect grind will have a texture between flour and grit. If the grind is too coarse then the espresso will extract too quickly and be weak with no crema. If it is too fine then the espresso will take too long to extract and will be burnt and bitter.

Step 2: Cleaning the HandleBefore grinding the fresh coffee, knock out the old coffee puck from the group handle. Then clean out any left over coffee grinds with a dry brush. This will ensure freshness.

too coarse perfect grind too fine

Step 3: Dosage/ThrowOnce you have your clean group handle, place it into the handle holder on your grinder. Depending on your grinder, press the required dosage button or pull the lever once (single) or twice (double). If you are using the single spouted handle then its a single shot. If using the double spouted then its a double.





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The Perfect Espresso

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Step 4&5: Tamping & BlessingTamping is the process of compacting the coffee granules to ensure maximum flavour extraction. Place the group handle with coffee grind on top of the tamp mat, on the edge of the counter. Press down with the tamp, knock any loose grind back into the centre and press down again. Finally wipe away any loose grind from the handle edges (blessing).

Step 6: Purge the Group HeadBefore placing the group handle onto the machine, flush water through the group head with the continuous dose button. This will clean out any loose grind from up inside the group head, and bring the group head up to the right temperature for brewing coffee.

Step 7: ExtractionBefore extracting the espresso, warm the cups by half-filling them with hot water. Then lock the group handle into the group head, place the cup(s) under the spout(s) and press the corresponding button. If everything is perfect the espresso should extract like honey dripping from a spoon.

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Stage 2: Stretching Position the steam wand at an angle, you shouldnt move the steam wand while steaming the milk. Slide the frothing jug up the wand till the end is completely submerged in milk. Switch on the steam wand and slowly lower the jug until the wand is just below the surface of the milk. You should hear a nice hissing sound.

Whether you are making a cappuccino, latte or a flat white, there are four stages to steaming perfect milk...

Steaming the Milk





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Stage 1: Purge With the cold milk in the frothing jug, purge to release some of the pressure that would have built up in the steam wand.

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Stage 3: SpinningOnce you have added the desired amount of air to the milk, slide the jug back up the steam wand so the end is deep in the milk. The milk should begin to spin in the jug like a mini whirlpool. Once you have brought the milk up to temperature, switch off the steam wand and remove the jug. Always remember to wipe excess milk from the steam wand and to purge again at the end.

Stage 4: FoldingWhen you have finished heating the milk, you will have some small bubbles on the surface of the milk. Tap the jug on the counter top to pop the bubbles, then spin the milk in the jug until the foam and hot milk move as one in the jug. The result is smooth and silky milk.

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Cappuccino Milk Cappuccino milk is thick and foamy. To get the desired level of foam you need to stretch the milk for around 10-15 seconds (or until it doubles in volume) and then begin spinning. A cappuccino should have at least 1.5cm of foam.

Latte MilkLatte milk is not as thick as the cappuccino milk, as you do not add as much air. When steaming the milk you only need to stretch for around 5-6 seconds, then begin spinning. A latte should have no more than 1cm of foam.

Flat White MilkFlat white milk should have a thin layer of foam, hence the name flat! To steam flat white milk, stretch for 2-3 seconds and spin with the steam wand set deep in the milk. A flat white should have less than 0.5cm of foam.

Steaming the Milk

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Drinks Menu

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Cup2oz or 5oz Cup4oz or 8oz Take Away Cup

ESPRESSO (single/double)

IngredientsSingle Shot Kimbo EspressoDouble Shot Kimbo Espresso

Heat the cups

Prepare the espresso (single or double)

Extract espresso (25-30ml for between

23-29 seconds)

1

2

3

Preparation





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1 2

3 3

Cup2oz or 5oz Cup4oz or 8oz Take Away Cup

ESPRESSO MACCHIATO (single/double)

IngredientsSingle or Double Shot Kimbo EspressoCappuccino Milk

Preparation Extract espresso as normal

Steam a small jug of cappuccino milk

Scoop a small amount of foam onto the espresso

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2

320

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Cup10oz Cup or 10oz Mug12oz or 16oz Take Away Cup

AMERICANO

IngredientsHot WaterDouble Shot Kimbo Espresso3 Shots Kimbo Espresso (16oz take away only)

Preparation Fill the cup 2/3 with hot water

Prepare the double shot of espresso

Extract espresso into the cup of water (for

takeaway, extract espresso into two shot

glasses and add to cup)

Serve with a jug of hot or cold milk, unless

otherwise specified.

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Cup5oz or 10oz Cup12oz or 16oz Take Away

CAPPUCCINO (single/double)

IngredientsSingle or Double Shot Kimbo Espresso3 Shots Kimbo Espresso (16oz take away only)Cappuccino Milk

Preparation Preheat the cup and clean the cup holder or drip tray Extract the single (5oz cup) or double (10oz

cup) shot of espresso into the cup

Steam the milk for cappuccino

Pour into the centre of the cup

If desired, dust with chocolate powder to finish

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Cup10oz Cup12oz or 16oz Take Away Cup

LATTE

IngredientsSingle Shot Kimbo EspressoDouble Shot Kimbo Espresso (16oz take away only)Latte Milk

Preparation Preheat the cup and clean the drip tray

Extract espresso into the cup

Steam the milk for latte

Pour from around 5cm above the cup into the centre

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LONG LATTE (LATTE MACCHIATO)

CupLong Latte Glass

IngredientsDouble Shot Kimbo Espresso Latte Milk

Preparation Extract espresso into two shot glasses or a jug

Steam the milk for latte and pour into the glass

Using a teaspoon, pour the espresso gently

under the foam

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2

3

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Cup5.5oz Cup8oz Take Away Cup

FLAT WHITE

IngredientsDouble Shot Kimbo EspressoFlat White Milk


Extract espresso into the cup

Steam the milk for a flat white

Pour from around 5cm above the cup into the

centre so that theres no foam (hence the name flat)

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MOCHA

IngredientsDouble Shot Kimbo Espresso3 Shots Kimbo Espresso (16oz take away only)1 Full Scoop (25g) Ciabacci Chocolate PowderLatte Milk


Put a scoop of chocolate powder in a cup and

extract double espresso onto it

Whisk the chocolate paste and espresso until smooth

Steam the milk for latte

Pour the milk into the mocha mix and dust with

hot chocolate powder

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5

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HOT CHOCOLATE

Ingredients1 Full Scoop (25g) Ciabacci Chocolate Powder1 Shot Hot Water (25ml)Latte Milk

Preparation Preheat the cup and clean the drip tray Whisk a scoop of chocolate powder and a shot of hot water to a smooth, shiny paste Steam the milk for latte Pour milk into the cup Dust with chocolate powder

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RIDGWAYS TEA

Ingredients1 Ridgways Tea BagHot WaterMilk if desired (on the side)

Preparation Place the tea bag into the cup (if take away, clip

the label under the lip of the cup)

Add hot water

Let it brew for 3 minutes

Serve with a jug of cold milk and a saucer to

place the used tea bag on

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3&4 3&4

Cup10oz to 16oz Cup - use 2 Shots of Syrup2oz to 8oz Cup - use 1 Shot of Syrup

FLAVOURED COFFEES

Ingredients1 or 2 Shots of Monte Bello Coffee Syrup

Ingredients for Specified Coffee Drink

Preparation Put 1 or 2 shots (depending on size) of flavoured

syrup in the cup

Extract espresso onto the syrup & make

requested coffee drink as usual

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2





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1

Cleaning ProcedureIt is vital to keep your machine clean to ensure your coffee tastes consistently brilliant! During busy periods your machine will get dirtier than usual - for example morning and lunch time rush. To maintain freshness and ensure the quality of the espresso, clean the group heads following stages 1 to

7 but without adding the cleaning powder (stage 3)

Replace the normal filter with blind filter/blanking disc (no holes)

Keep backflushing until the water runs clear

Remove the group head and run the group to thouroughly rinse clean

Remove the blind filter and replace the normal filter

Pull and discard two test shots before next usage to season the machine

Place less than half a tea-spoon (3g) of Puly Caff onto blind filter

With group handle attached to the group head, backflush machine by running the group five times in 15 second start/stop intervals

Remove group handle, discard leftover bits and run the group. Use a group head brush to get rid of loose grinds

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8765

Throughout the day, the temperature & humidity in your shop will change. These small changes will have an effect on the grind and therefore on how your espresso extracts. A perfect espresso extraction is 25ml of liquid in 25 seconds, however any time between 23-29 seconds is acceptable.

If the extraction takes less than 20 seconds the espresso will be weak with no crema.

If it takes longer than 30 seconds, the espresso will be bitter and burnt, and the crema will have yellow patches of over-extracted coffee.

less than 20 secs perfect 25 secs over 30 secs

Troubleshooting





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If the grind is too coarse, then the water will pass through the espresso too quickly and will not absorb all of the oils and flavour from the beans. The resulting espresso will have no crema and be weak in flavour. To adjust the grind turn the grinder wheel anti-clockwise to make the grind finer, one notch at a time.

If the grind is too fine then water will not pass through and will drip slowly from the group head. Because of the longer time it takes to extract the espresso, the grind will be in contact with the hot group head for too long, resulting in a burnt espresso with a bitter aftertaste. To adjust the grind, turn the grinder wheel clockwise to make the grind coarser.

We hope you have found this manual helpful. If you do have any further questions or comments, please dont hesitate to get in touch. Contact details can be found overleaf... 32





Data: 23 MARZO 2012

Formato:

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Copia al: 100%

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REDKIMBO

PANTONE4975 C

PANTONE347 C

BIANCO

REDKIMBO

PANTONE347 C

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PANTONE872 C

BLACK

REDKIMBO

PANTONE4975 C

PANTONE347 C

PANTONE1355 C

TRASPARENTE

Website: Telephone: Email: Online Shop: Facebook: Twitter:

www.kimbo.co.uk 020 8743 [email protected]/KimboEspresso@KimbointheUK

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Kimbo Barista Training Manual - Low Res

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