A slower pull, means more brew time.

DIALING IN ESPRESSO Slower shots tend to be more full bodied,

DOSE / input (ground coffee)
Dose is determined by how much
espresso you would like to make, what ratio
you’d like to use, and what size portafilter basket
you are using.
heavier, more bitter, more rich, or astringent.
The balance in the middle is sweet, has
a good mouth feel and pleasant finish, with clear
flavors detectable.
https://www.baristahustle.com/blog/espresso-recipes-understanding-yield/
https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/

YIELD / output (brewed coffee)

Yield is determined by dose, and by
what ratio you have chosen. Build drinks around
desired yield.

EXTRACTION / coffee that gets dissolved

Extraction refers to how much of the
coffee’s available flavors are dissolved. Think:
percentage of dry coffee that gets brewed
effectively.

STRENGTH / dissolved coffee in the yield

Strength describes the concentration of
dissolved coffee particles that are in the brewed
shot of espresso.

Pull a shot, taste for strength and extraction. At

this point the shot should bring out some of the
coffee’s expected flavors. After this, fine tune
the recipe by adjusting the time.

TIME / seconds of water moving through

coffee
Time is determined by how quickly the
water will move through the puck to achieve the
desired yield. If the desired yield is 40g, you can
move the water more quickly or slowly, still
stopping it at 40g.
A faster pull, means less brew time.
Faster shots tend to be brighter, more acidic,
thinner, weaker, more sour, or more salty.
GRIND / size of ground coffee
Grind is how we manipulate time.
Larger, coarser coffee will result in a faster shot.
Smaller, finer coffee will give a slower shot.
When adjusting grind, aim for a 2
second time change. Always run the grinder
while making an adjustment, and purge liberally
after each change. About 60g of purged coffee is

FEB 2020
needed to ensure that coffee of the old size is
clear of the burrs and chute. https://clivecoffee.com/blogs/learn/the-
science-behind-perfect-steamed-milk
Taste several different times, without adjusting
anything else about the shot. This way you feel
https://www.baristahustle.com/blog/the-
comfortable in the coffee. If you see a shot pull
cowculator-part-1/
2 seconds too slowly, you will know what that
shot tastes like, and if it can still be put into a
latte, saved for a mocha, or not served at all.

BAR STANDARDS
Beverage Crafting Standards and Guidelines

STEAMING MILK:
➝ temp milk often
➝ kiddos 125, extra hot 165
➝ 6oz and down 140-145
➝ 8oz and up, 145-150
➝ caps are thick, fluffy, well
incorporated
➝ everything is shiny, smooth,
appropriately heated
➝ alt milks are nearly indistinguishable
➝ minimal amount of milk being
poured down the drain
➝ correct procedures for steaming
multiple beverages at once are
followed
➝ correct aeration and incorporation
methods are used
➝ drinks are poured beautifully with
clear artistic designs
➝ if a drink does not turn out right, it is
not served
➝ milk cartons are not left on counter
or without lids for extended periods

FEB 2020
PULLING ESPRESSO:
➝ taste espresso often
➝ recipe is determined daily and
updated throughout shift
➝ prioritize attention to distribution and
tamping
➝ portafilter is cleaned before coming
in contact with grouphead
➝ each shot is measured by weight
and/or time, and monitored for
channelling
➝ regularly check bed of portafilter for
clumping, channeling, loose screw
➝ shots that do not pull correctly are
not served
➝ a short rinse is done before and after
every shot
➝ old puck is never left in group head
➝ towels for portafilter, steam wand,
and counter are properly stored and
used only for specified purpose
➝ bar is reset before stepping away

https://onyxcoffeelab.com/collections/coffee/
products/monarch-espresso-red-queen

https://www.baristahustle.com/blog/how-
to-distribute-by-tapping/

FEB 2020

DRINK GUIDE
ESPRESSO /
Double espresso, served with sparkling
water and demitasse spoon.
MACCHIATO /
Double espresso with one ounce of
steamed milk, served with sparkling water and a
demitasse spoon.
CORTADO /
Double espresso with two ounces of
steamed milk. Served in gibraltar
CAPPUCCINO /
Double espresso with 4 ounces of
steamed milk, aerated slightly more than
average for a thicker texture.
FLAT WHITE /
Double espresso with 4 ounces of
steamed milk, with a light layer of micro foam,
similar to a latte.
LATTE /
Double espresso with 10 ounces of
steamed milk, a 12 ounce total. 8 ounce and 16
ounce available upon request.
AMERICANO /
Double espresso with 10 ounces of hot
water. Served in a ceramic mug.
TEA /
Pre-measured tea steeped in 12 ounces
of water for appropriate amount of time, and
then served in ceramic mug.
ICED TEA /
40 grams of assam tea, steeped in 1000
grams of hot water for 4 minutes, then mixed
with 1000 grams of ice.
Served in 16 ounce glass.
TEA LATTES /
Pre-weighed tea steeped in 6 ounces of
water, with 6 ounces of steamed milk added.
KILOGRAM CHAI /
One part chai concentrate and three
parts milk, steamed together.
MATCHA /
One even scoop of matcha powder,
whisked into a paste with one ounce hot water,
with steamed milk poured on top. Served in
matcha mug.
*Chasan and bowl are rinsed with hot
water thoroughly after each use. No sweeteners
in the bowl.
HOT COCOA /
Measured out mocha, with steamed milk
poured in and stirred.
STEAMERS /
Measured vanilla or other syrup, with
steamed milk poured in and stirred.
COLD BREW /
8 ounces of cold brew, topped with ice
and served in a 12 ounce glass. For larger size,
use 12 ounces of cold brew.
CAFE AU LAIT /
FEB 2020
 6 ounces of drip coffee, with 6 ounces of
steamed milk. Ratio remains the same for other
sizes.
MODS /
Iced drinks: any beverage can be made
iced. Pour espresso into at least one ounce of
liquid before adding ice. Ratios stay the same.
Add ice last.
. Each customer should be asked if they would
https://www.pinterest.com/alex5725/fair
lane-look/
https://laist.com/2017/06/09/coffee_breakdown.
php
After 3:30, no more coffee is brewed.
Half batches are available to brew in the
afternoons. Weigh out 100 grams of coffee,
grind on appropriate setting, and select the half
batch brew option. Use half batches as needed
to reduce coffee waste when possible. If a half
batch is brewed, write “half” on airpot.
like room.
Should we run out of coffee, queue cups in
front of fetco. Bring for here mugs to guests,
and call names for to go drinks, utilizing
numbers to bring coffees to people as needed.

BATCH BREWED A sanitizer towel is kept in this area to clean

COFFEE counters and wipe down fetco, as well as to
touch often between handling cash, personal
mugs, and for here mugs or to-go cups.
➝ predosed coffee is ground according to
recipe
➝ filter is secured in clean basket
➝ coffee is poured in, and leveled for a flat
bed
CLEANING AIRPOTS
➝ clean airpot placed below basket
- Thoroughly rinse with hot water
➝ appropriate brew time is selected
- Disassemble straw and put all the
➝ time of brew is immediately written on
pieces inside airpot
front of airpot
- Add about 1 teaspoon of puro
- Brew full batch into pot.
Coffee is never kept longer than 1hour. Once
- Scrub inside of pots, inside and outside
airpot is empty or expired, it is dumped out, and
of all straw pieces
the pot is thoroughly rinsed. Do not skip this
- Rinse with hot water
step!
- Brew full batch into clean rinsed air pot
- Thoroughly wipe down outside of airpot
From behind the bar, coffee is served either in a
with sanitizer towel
mug or to-go cup. No lid, sleeve, or prewarming
- Empty, reassemble straw, leave to dry
is required. Use your discretion for customers
with their hands full or multiple drinks.

FEB 2020
FEB 2020