Barista

Handbook
 01 General Guide
3 KNOW YOUR COFFEE
4 COFFEE MENU EXPLAINED
5 THE 4 FACTORS TO GOOD COFFEE

02 Espresso Technique
7 OPERATING YOUR GRINDER
7 OPERATING YOUR ESPRESSO
MACHINE
8 OPENING PROCEDURE
9 THE ESPRESSO
10 ADJUSTING YOUR GRIND TIME

03 Milk Technique
12 QUICK MILK OVERVIEW
13 FOAMING & TEXTURING YOUR MILK

04 Cleaning & Maintenance

16 CLEAN AS YOU GO
17 CLOSING DOWN YOUR ESPRESSO
MACHINE
18 CLOSING DOWN YOUR GRINDER

05 References
20 TROUBLESHOOTING GUIDE
22 WEEKLY CHECKLIST

1
 01
General Guide
THIS SECTION COVERS:
3 KNOW YOUR COFFEE
4 COFFEE MENU EXPLAINED
5 THE 4 FACTORS TO GOOD
COFFEE

2
Know Your Coffee

YOUR BLEND:__________________________________________ COFFEE NOTES:________________________________________

_____________________________________________________ _____________________________________________________

_____________________________________________________ _____________________________________________________

_____________________________________________________ _____________________________________________________

PROCESS:_____________________________________________ OTHER NOTES:_________________________________________

_____________________________________________________ _____________________________________________________

_____________________________________________________ _____________________________________________________

_____________________________________________________ _____________________________________________________

_____________________________________________________

ROAST PROFILE:________________________________________ _____________________________________________________

_____________________________________________________ _____________________________________________________

_____________________________________________________ _____________________________________________________

_____________________________________________________ _____________________________________________________

3
Coffee Menu
Explained
ESPRESSO MACCHIATO CAPPUCCINO LATTE
(SINGLE/DOUBLE)

FOAM
FOAM

MILK
MILK
FOAM

ESPRESSO ESPRESSO ESPRESSO ESPRESSO

AMERICANO WHITE COFFEE FLAT WHITE MOCHA

(6/8 OZ.)
FOAM FOAM
FOAM
ESPRESSO ESPRESSO
MILK
MILK

WATER WATER ESPRESSO

DOUBLE
ESPRESSO
CHOCOLATE

4
The 4 Factors
to Good Coffee
01 Freshness of the Coffee 03 The Machine
• The enemies of coffee are oxygen, humidity & heat. • The brewing group heads must be cleaned on a regular basis—
• Never leave beans in the hopper overnight or for a prolonged this is called back-flushing. There is a step by step guide on how
period of time. to do this in the Cleaning & Maintenance section of this booklet.
• If you have a half full bag at the end of the day, use peg/clips and
roll the empty portion tightly down onto the remaining beans to
keep out any oxygen. 60% of the coffee’s aroma
• Just grind as much as you need (grind & dose immediately).
is lost fifteen minutes after
• Remember that once the coffee is ground, 60% of the aroma
is lost after 15 min. it has been ground.
02 The Grind
• The grind size is the most important component to creating
the perfect cup of coffee. 04 The Hand of the Barista
• The grind should produce a 20 - 30 second extraction through • A well trained barista will produce consistently good coffee. It is
a traditional machine. important that you understand all of the above factors in order
for you to be able to make coffee to a very high standard.
• Before serving, ensure that there is a rich crema
on your espresso.

5
 02
Espresso Technique
THIS SECTION COVERS:
7 OPERATING YOUR GRINDER
7 OPERATING YOUR
ESPRESSO MACHINE
8 OPENING PROCEDURES
9 THE ESPRESSO
10 ADJUSTING YOUR GRIND TIME

6
Operating Operating Your
Your Grinder Espresso Machine
Hopper cover 1. Main switch 7. Steam wand
2. Pressure gauge 8. Steam knob
3. Brew groups 9. Hot water dispense nozzle
Hopper (coffee bean container)
4. Control 10. Removable drip tray
5. Keypad (G1) 11. Scale platform
Locking slide 6. Digital display 12. Water inspection window
Adjustment disk lock

Coffee grinding adjustment disk

Control panel

Display
Single dose

Grinding

Double dose

Removable tube Start microswitch

LED indicator light

Adjust able fork, with support On/Off switch

B1. Single espresso

B2. Double espresso
B3. Continuous

7
Opening
Procedures
Step 01
• Rinse your filter handles and lock them into
the brewing group heads.

Step 02
• Make a double espresso per group head and
let it flow down the drain to prepare the machine
for usage.

Step 03
• Prepare a second double espresso and check timing
from pressing the button to finish.
SMALL/LARGE JUGS WEIGHING Is it producing the correct extraction for your coffee?
& THERMOMETER SCALES
If not, adjust the grinder accordingly (see section How
to Adjust Your Grinder). If using an alternative grinder
please refer to manufacturer’s instructions.

Step 04
• Assemble all barista tools required e.g. milk jugs
(two sizes), thermometers, stop-watch, weighing
scale, measuring shot glass and tamper.
• Get a fresh red J-Cloth for the steam wand
and a blue J-Cloth for the counter tops.
STOPWATCH TAMPER MEASURING GLASS
• Check your supply of fresh beans, milk and chocolate.

8
The
Espresso
Step 01 Purge Step 06 Bless
• Flush a little water through the group head before you insert the • With your hand wipe the top of the basket, wings and filter
filter handle. This will clean any loose grinds from the shower of handle to get rid of any excess grinds.
the machine.
Step 07 Lock & Brew
Step 02 Knock Out • Lock the filter handle in place and start to brew IMMEDIATELY
• Remove the filter handle and knock out any old coffee grinds. by pressing pre-set button (single or double shot
• Make sure to choose the correct filter handle for the drink you
are making—Single basket for one espresso & double basket
for double espresso

Step 03 Dry Wipe

• Give the basket a wipe with a dry cloth.

Step 04 Dose & Distribute

• Place the filter handle onto the guiding fork of your grinder and
fill basket with freshly ground coffee (dosage will be automatic).
• Use the palm of your hand to gently tap the outside of the group
filter handle. This will lightly distribute the coffee.

Step 05 Tamp
• Tamp coffee softly first, ensuring a level surface in the basket,
before tamping harder.
• Gently twist the tamper to polish the coffee.

9
Adjusting
Your Grind Time
Step 01 Weighing the Coffee • Press and hold the double cup until the screen
• Weigh out 16g of coffee (or the recommended weight for the shows Grind
coffee you are using, by your trainer). • Press the singe hand icon to enter
• Using the double filter handle create the double espresso and • It shows the single dose time. For now, press the single hand
lock it into your group head. Press the double shot button to icon to move onto the double espresso option.
begin brew. Note the time (in seconds). • Increase or decrease the number currently on the screen.
EG Move it from 4.9 to 5.0
Step 02 Adjusting the Grinder
• Press the Single hand icon to enter (It will save and exit the
• Determine whether the coffee is too fast or too slow.
programming mode).
• If the time it takes is less than 20 sec you need to adjust your
• Time your shot and Repeat step 3 if needed.
grinder to a finer texture.
• If it takes more than 30 sec you need to adjust your grinder to a
coarser texture.
• Push down the locking mechanism located at the back left of the 20 SEC ⊳ ⊳ ⊳ 25 SEC ⊲ ⊲ ⊲ 30 SEC
adjustment wheel. WEAK, SOUR, SALTY BALANCED TOO BITTER
RUNNING TOO FAST RUNNING TOO SLOW
• Adjust the wheel in the direction of the arrows a tiny amount –
one notch will affect the grind by around 4 seconds.
• Throw the first espresso dose away and then re time the double LESS THAN 20 SECONDS MORE THAN 30 SECONDS
THE COFFEE WILL BE THE COFFEE WILL BE
espresso shot. If this shot time falls outside the recommended UNDER-EXTRACTED. THIN OVER-EXTRACTED.
espresso shot time, start from step one again. BODY, UNBALANCED UNBALANCED FLAVOUR,
FLAVOUR, HIGH ACIDITY & HIGH BITTERNESS &
POOR CREMA. POOR CREMA.
Step 03 Programming Grinder
• Grind and weigh out a double espresso shot. If it needs more or less Note: Grinder programming steps may vary across different grinder models and manufacturers.
coffee to meet recommended amount, continue with next step. Please refer to user manual for more information or get in touch with [email protected]

10
 03
Milk Technique
THIS SECTION COVERS:
12 QUICK MILK OVERVIEW
13 FOAMING & TEXTURING MILK

11
Quick Milk
Overview
• It’s the presence of protein in the milk that allows
us to create the “foam”.
• As protein is present in all milk types (it’s what makes
milk white), you can use full fat, low fat or even soya
milk to create foam.
• Full fat milk will give you richer creamier foam and low
fat milk a dryer foam.
• Overheating milk will destroy foam texture and
flavours so make sure to keep the temperature under
70 degrees Celsius. The desired temperature being
between 60-70ºc. For a guide, please refer to the
temperature label on the jug while steaming.
• Always use fresh milk to maintain foam quality.
Minimize the time milk is left out of the fridge & rotate
stock on a first-in, first-out basis.

Note: Milk quality may vary throughout the year which will
affect foam quality.

12
Foaming &
Texturing Milk
Step 01 Step 07
• Fill jug with milk to a level just under the lip in the jug. Use a • Switch to texturing when milk reaches approx. 40ºC. Do this by
small jug for one drink or a larger jug for more than one drink. dipping the tip of the steam wand completely into the milk
(no more chirping).
Step 02
• Purge steam wand into drip tray. Always purge the steam wand
to remove any milk/water that has built up in the steam wand. For the perfect foam, from
Step 03 a cappuccino to a macchiato,
• Position steam wand correctly in the jug (approx. 9 o’clock).
keep an ear out!
Step 04
• Insert the tip of the wand just under surface of the milk.

Step 05 Step 08
• Turn wand on and listen for “chirping” sound. • Purge and wipe steam wand clean.

Step 06
• Lower jug as foam level rises maintaining the “chirping” sound
at a steady level. At this moment you should already know the
amount of foam required (e.g. Cappuccino or Latte).

13
 Foaming & Texturing Milk Method

COLD MILK UNACCEPTABLE MILK STANDARD

POSITION TIP OF WAND BUBBLES, NOT SMOOTH
JUST BELOW SURFACE
MILK
OF MILK.

FOAMING
ACCEPTABLE MILK STANDARD
LOWER JUG AND MAINTAIN AS THE
FEW BUBBLES, SMOOTHER
TIP IN THE SAME POSITION AND TO
TEXTURE
MAINTAIN THE GROWTH OF FOAM

TEXTURING
KEEP THE WAND 2-3CM DEEP AWAY
FROM THE SIDE OF JUG. TURN THE VERY GOOD MILK STANDARD
STEAM OFF WHEN THERMOMETER NO BUBBLES, SMOOTH TEXTURE
REACHES AROUND 60ºC

Analysing Your Results

14
 04
Cleaning
& Maintenance
THIS SECTION COVERS:
16 CLEAN AS YOU GO
17 CLOSING DOWN YOUR
ESPRESSO MACHINE
18 CLOSING DOWN
YOUR GRINDER

15
Clean as
you go
• After every shot, remove the filter handle from the
group head and knock out the used coffee cake.
• • Press the single shot button to get rid of coffee and
oils in group head.
• Clean basket with cloth and replace back into
group-head.
• Where possible, back-flush the group head with blank
disk, using water only (3 times at 10 seconds).
• Where possible, clean porta-filter and basket with hot
water.
• Purge the steam wand before and after usage,
releasing any trapped milky water.
• Wipe the steam wand with a damp cloth after
every use.
• Rinse the milk pitcher clean with cold water.
• Keep work station free from coffee spills and powder.

16
Closing Down the
Espresso Machine
Step 01 Step 03
Back flushing using espresso machine cleaning powder • Using a j-cloth, wipe down all stainless steel surfaces on the
• Using the cleaning brush, clean all around in rubber seal, in dry, espresso machine. Buff dry with some paper towel.
to remove any coffee grounds left.
• Insert blank basket into the filter handle and back flush with
Step 04
water 3 times at 10 sec. • Remove & clean drip tray
• Place a quarter teaspoon of espresso machine cleaning powder
or 1 tablet into a blank disk.
• Insert filter handle into machine. Cleaning Products
• Press the free flow button 3 times for 10 seconds each time. First
time do not throw it away, reinsert Second time, leave it inserted
for 10 seconds. Third time throw it away into the waste tray.
• With the filter handle out of the group head press the free flow
button to allow all chemical exit from the group head.
• Insert blank basket into the filter handle and back flush with
water 3 times at 10 sec.

Step 02
• Remove the brewing baskets from filter handles and scrub both BLANK CLEANING CLEANING
baskets and filter handles and soak them overnight in hot water DISK BRUSH POWDER
with ½ teaspoon of cleaning powder.

17
Closing Down
the Grinder
Step 01
• Close hopper slide at neck of grinder, remove the
hopper and empty beans into the open coffee bag.

Step 02
• Replace empty hopper onto grinder. Press dose
switch a few times to clear any remaining coffee in
the grinding chamber until the grinder runs clear.

Step 03
• Open hopper slide and place one capful of Grindz into
the grinder. Close hopper slide and press the dose
switch until the Grindz runs clear.

Step 04
• Open the hopper slide and place a handful of
espresso beans into the grinder... Close the hopper
slide and press the dose switch until the coffee runes
clear.

Step 05
• Wipe and clean all external surfaces of the grinder
with a clean cloth

18
 05
References
THIS SECTION COVERS:
20  TROUBLESHOOTING GUIDE
22 WEEKLY EXTRACTION TIMING
CHECKLIST

19
Troubleshooting
Guide
WHAT’S WRONG WHAT SHOULD YOU DO? WHAT’S WRONG WHAT SHOULD YOU DO?

Check for blockages in the steam Temperature is too low at group

Milk won’t froth Bad smell from steam
nozzle (you should have 4 good jets). head. Check water supply chlorine
(dirty smell)
concentration.
Check sight gauge for water level
amount. If level a max let water out Check machine is plugged in and
Milk won’t froth Grinder won’t work
of boiler via hot water tap until level switched on.
is at half way.
Unplug machine, remove hopper and
Grinder won’t work
Check sight gauge for level of fill. check for foreign objects in hopper.
If level is at min. press silver lever
Milk won’t froth
under bottom right of machine until Check if cut-off switch flap (inside
Grinder won’t work
level of water in gauge in half way. ground coffee container) is free.

Milk won’t froth Grinder won’t work/ Switch off for approx. 4 mins. Pull out
Check boiler pressure is 1.0 / 1.2.
(no steam) Hot to touch flat at bottom of bean hopper.

Milk won’t froth Hissing sound from inside Check location of Steam leak.
Check main switch is switched on.
(no steam) the machine Call service engineer.

Temperature is too low at group

Bad taste from water
head. Check water supply chlorine
(chemical taste like TCP)
concentration.

20
WHAT’S WRONG WHAT SHOULD YOU DO? WHAT’S WRONG WHAT SHOULD YOU DO?

Machine is leaking from Coffee leaks around filter Check condition of group seal
Check the drain is not overflowing.
underneath handle and filter basket rim.

Check the water supply to the Coffee leaks around filter Check filter handle for blocked
All the lights are flashing
machine. handle outlets.

Coffee too slow Check the coffee grind too fine. Filter handle won’t fit into
Check that correct filter cup is used.
the group
Check the pump pressure
Coffee too slow
7-10 bar. Filter handle won’t fit into Check filter handle for blocked
the group outlets.
Check smooth flow of water from
Coffee too slow and bitter
shower disc with filter handle Filter handle won’t fit into Check for waste coffee build up
taste
removed. the group in group head.

No coffee from group Check if the blind disc is in group Water flows continuously Check that coffee override switch
(and pump is running) filter handle. from the left hand cup only is off.

21
Weekly Extraction
Timing Checklist
WEEK COMMENCING: / /

DAY 8 AM 10 AM 12 AM 2 PM 4 PM 6 PM DUTY MANAGER

BEFORE AFTER BEFORE AFTER BEFORE AFTER BEFORE AFTER BEFORE AFTER BEFORE AFTER SIGNATURE

MON

TUE

WED

THURS

FRI

SAT

SUN

MANAGER’S SIGNATURE: DATE:

22
 JAVA REPUBLIC
THE ROASTERY, 510 MITCHELSTOWN RD.,
NORTHWEST BUSINESS PARK,
BALLYCOOLIN, DUBLIN 15, IRELAND.
EMAIL: [email protected]
WWW.JAVAREPUBLIC.COM

OFFICE: +353 1 880 9300

EMERGENCY SERVICE: +353 86 678 4748