Find papers

ELH 385

Barista and Bartending

TU BHM · Semester 6 · Recent BHM syllabus series

Requirement
required
Credits
3
Study Guide
7 units available

Chapter notes

Authoritative study guide across 7 syllabus units

Open a unit to read its study notes.

Unit 1: Introduction to Barista Skills· 4 LHs· ~5 marks

Suggest correction

Pass path: Memorize must-know definitions, operational roles, and core terminology of Microfoam, Milk Steaming Sweet Spot, and Weiss Distribution Technique. Top path: Master advanced exam requirements: diagram and execute the The Two-Phase Milk Texturing Flowchart and accurately contrast Cappuccino vs Caffè Latte, resolving TU board problem scenarios with complete working steps.

Part 1: Core Concepts (2 Marks)

  • Microfoam: Steamed milk containing millions of microscopic air bubbles with a glossy, wet-paint sheen texture, created when milk proteins (casein and whey) encapsulate heated air without large dry froth.
  • Milk Steaming Sweet Spot: The temperature window between 60∘C60^\circ\text{C} and 65∘C65^\circ\text{C} (140∘F140^\circ\text{F}–150∘F150^\circ\text{F}) where milk sweetness peaks; exceeding 70∘C70^\circ\text{C} burns the proteins, leaving a flat, sulfurous cooked-egg taste.
  • Weiss Distribution Technique (WDT): Using fine acupuncture-style needles to break up clumps and evenly distribute dry ground coffee inside the portafilter basket before tamping.
  • Tamping: Applying uniform, level downward pressure (approximately 15–20 kg / 30–40 lbs of force) to the ground coffee bed to eliminate air pockets and form a compact resistance barrier.
  • Purging the Steam Wand: Discharging a blast of high-pressure steam before and immediately after steaming milk to clear condensation and prevent milk siphoning back into the boiler.

Part 2: Structural Frameworks (10 Marks)

The Two-Phase Milk Texturing Flowchart

  1. Fresh, Cold Whole Milk (4°C) poured into Stainless Steel Pitcher to Spout Base
  2. PHASE 1: AERATION / STRETCHING (4°C to 38°C)
    • Steam wand tip submerged just 1 mm below milk surface.
    • Steam valve opened 100%; listen for gentle “ch-ch-ch” paper-tearing sound.
    • Introduces tiny air bubbles; increases milk volume by ~25% to 30%.
  3. PHASE 2: EMULSIFICATION / TEXTURING / VORTEX (38°C to 65°C)
    • Tilt pitcher slightly; submerge wand tip 1 cm deeper.
    • Cease adding air; create vigorous whirlpool vortex spinning milk.
    • Breaks down larger bubbles into silky, glossy microfoam.
  4. Shut off steam at 60°C -> Needle coasts to 65°C max. Wipe and purge wand!

Part 3: Distinction Tables

Basis of Comparison Cappuccino Caffè Latte Flat White
Origin Italy (Traditional morning drink). Modern Commercial Italian/American. Australia / New Zealand specialty scene.
Proportions 1/3 Espresso, 1/3 Steamed Milk, 1/3 Dense Airy Foam. 1/6 Espresso, 4/6 Steamed Milk, 1/6 Microfoam. Double Ristretto/Espresso, Velvety Microfoam.
Foam Texture Thick, pillowy, dry textured dome foam. Smooth, thin layer of liquid microfoam. Ultra-velvety, flat microfoam with zero dry froth.
Serving Glass 150–180 ml ceramic cup with wide rim. 240–350 ml tall glass tumbler or large bowl. 150–160 ml tulip ceramic cup.

Part 4: Worked Problems & Exam Traps

Classical Espresso Beverage Building Formulas

Espresso=30 ml Espresso\text{Espresso} = 30 \text{ ml Espresso}
Macchiato=30 ml Espresso+1 dollop warm microfoam\text{Macchiato} = 30 \text{ ml Espresso} + 1 \text{ dollop warm microfoam}

$$\text{Americano} = 30 \text{ ml Espresso} + 90 \text{ to } 120 \text{ ml Hot Water (90∘C90^\circ\text{C})}

\text{Mocha} = 30 \text{ ml Espresso} + 20 \text{ ml Chocolate Sauce} + 150 \text{ ml Steamed Milk}$$

TU Exam Trap: In making an Americano vs. Long Black, sequence matters! An Americano pours espresso first, then dilutes it with hot water (disturbing the crema). A Long Black pours hot water into the cup first, then extracts a fresh double shot directly on top, preserving the thick golden crema intact!

Students lose marks here because they overlook key operational criteria: in making an Americano vs. Long Black, sequence matters! An Americano pours espresso first, then dilutes it with hot water (disturbing the crema). A Long Black pours hot water into the cup first, then extracts a fresh double shot directly on top, preserving the thick golden crema intact.