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_PDF_ THE BARISTA REFERENCE BOOK: INTERMEDIATE

"COPY LINK : https://pdf.bookcenterapp.com/slide/B09QNYN2G6<br> <br><u>Second volume of the series &#8220The Barista Reference Book&#8221,suitable for Baristas with experience and evolved Coffee Lovers.</u>A step forward towards professional espresso extraction.It provides an in-depth view of coffee as product, the organoleptic profiles at the origin, after processing and after roasting.It deals grinding, particle size distribution, tamping, coffee dose and extraction in a technical way to manage espresso variables.It also adheres to the contents and exams Barista Skills Intermediate SCA.The perfec

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_PDF_ THE BARISTA REFERENCE BOOK: INTERMEDIATE

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  5. THE BARISTA REFERENCE BOOK: INTERMEDIATE DESCRIPTION COPY LINK : https://pdf.bookcenterapp.com/slide/B09QNYN2G6 Second volume of the series &#8220ThBarista Reference Book&#8221suitable for Baristas with experience and evolved Coffee Lovers.A step forward towards professional espresso extraction.It provides an in-depth view of coffee as product, the organoleptic profiles at the origin, after processing and after roasting.It deals grinding, particle size distribution, tamping, coffee dose and extraction in a technical way to manage espresso variables.It also adheres to the contents and exams Barista Skills Intermediate SCA.The perfect handbook for students, during SCA courses and in the post-certifcation phase as a complete guide and personal growth path.Author:Alessandro GaltieriProfessional barista since 1984, owner of one of the most famous Specialty Coffee Shops in Italy - AROMA in Bologna.Content Creator for the Brewing training module SCAOf the same author:* Barista Reference Book - Foundation* Beyond Espresso - Alternative Coffee Brewing MethodsCONTENTSCHAPTER 1 - COFFEECoffea ArabicaOther Species of the Coffea GenusInter-species HybridsHow Coffee Origins Affect FlavourHow Processing Methods Affect Flavour and BodyBox: Coffee Harvesting and Processing MethodsEffects of Roasting Degrees on Coffee BeansRoasted Coffee DegassingCHAPTER 2 &#8211ESPRESSO BREWING Dosing, Distribution and Tamping TechniquesThe Coffee DoseGrounds DistributionTampingGrindingParticle Size DistributionBurrsCoffee GrinderGrind RetentionHow Heat Affects Ground CoffeeGrinding IssuesCHAPTER 3 &#8211ESPRESSO BREW RATIOBrewed Coffee AnalysisHow Different Ratios Affect Flavour and BodyHow to Use a RefractometerCHAPTER 4 &#8211SENSORY SKILLSHow Extraction and Strength Affect Flavour and BodyBox: Extraction ParametersBox: Extraction StagesThe Coffee Taster Flavour WheelBody and TextureCHAPTER 5 - WATERWater QualityUndesired ChemicalsWater TestCHAPTER 6 - MILKMilk BasicsMilk SubstitutesCauses of Milk DeteriorationLatte ArtCHAPTER 7 &#8211MANAGING WORKSPACE AND WORKFLOWEffective Arrangement of Equipment and AccessoriesWork OrganisationTeamwork&#8220Clan as you go&#8221SystemCHAPTER 8 &#8211CUSTOMER SERVICEInteracting with CustomersComplaint ManagementCHAPTER 9 &#8211FINANCIAL MANAGEMENTCosts and RevenuesCHAPTER 10 &#8211SAFETY, HEALTH AND HYGIENESafetyRepetitive Strain Injuries (RSI)Lifting Heavy LoadsHygiene and Tidiness at WorkPreventing ContaminationCHAPTER 11 &#8211CLEANING AND FAULT DIAGNOSISCleaning and Maintaining a Coffee GrinderCleaning and Maintaining an Espresso MachineBIBLIOGRAPHY

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