Barista Manual

PANTONE
347 C
PANTONE
872 C
E S P R E S S O I TA L I A N O
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MAGENTA: 85
YELLOW: 60
BLACK: 90
RED
KIMBO
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MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
347 C
CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
872 C
CYAN: 32
MAGENTA: 40
YELLOW: 100
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Barista Manual
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PANTONE
347 C
PANTONE
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Contents
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11
12
13
The Kimbo Story
Barista Essentials
Barista Glossary
Machine Layout
Grinder Layout
Grinder Care
The Perfect Espresso
- The Grind
- Cleaning the Handle
- Dosage/Throw
E S P R E S S O I TA L I A N O
- Tamping/Blessing
- Purge the Group Head
- Extraction
15 Steaming the Milk
- Purge
- Stretching
16 - Spinning
- Folding
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CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90
RED
KIMBO
CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
347 C
CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
872 C
CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0
BLACK
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Contents
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18
19
20
21
22
23
- Cappuccino Milk
- Latte Milk
- Flat White Milk
Drinks Menu
- Espresso
- Espresso Macchiato
- Americano
- Cappuccino
- Latte
24 - Long Latte (Latte Macchiato)
25 - Flat White
26 - Mocha
27 - Hot Chocolate
28 - Tea
29 - Flavoured Coffees
30 Cleaning Procedure
31 Troubleshooting
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The Kimbo Story
E S P R E S S O I TA L I A N O
PASSION AND QUALITY
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 Italy’s leading coffee brands, and now in the UK we
are proud to uphold this great Neapolitan tradition.
AN EXPERIENCE FOR
ALL THE SENSES
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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CYAN: 37
MAGENTA: 85
YELLOW: 60
BLACK: 90
RED
KIMBO
CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
347 C
CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
872 C
CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0
BLACK
A TRADITION OF
CYAN: 32
MAGENTA: 40
YELLOW: 100
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Barista Essentials
1
2
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12
(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 Brush
12 Whisk
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Barista Glossary
Acidity
The 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 world’s 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.
E S P R E S S O I TA L I A N O
A combination of coffees from different
countries or regions. Mixed together,
they achieve a balanced flavour profile
no single coffee can offer alone.
Complexity
Tasting term describing coffees whose taste
sensations shift and layer pleasurably, and
give the impression of depth and resonance.
Body
Describes the heaviness, thickness or relative
weight of coffee on the tongue.
Caffeine
Crema
The rich, golden layer that forms on the
surface of an espresso.
An odourless, slightly bitter alkaloid
responsible for the stimulating effect of
coffee.
Cupping
Balance
A coffee where no single characteristic
overwhelms others, but that display sufficient
complexity to be interesting.
Cherry
The fruit of the coffee plant. Each cherry
usually contains two coffee seeds (beans) - if
only one, it is called a peaberry.
A 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.
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MAGENTA:
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RED
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CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
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CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
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CYAN: 32
MAGENTA:
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Blend
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Fair Trade Coffee
Coffee purchased from farmers under fair
trade arrangements, which set a minimum
price and other regulations to empower
farmers and their communities.
Microfoam
Roast
Puck
Robusta
The 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.
The process by which green coffee is heated
in order to produce coffee beans ready for
consumption. Caramelisation occurs as
intense heat converts simple sugars, infusing
the bean with flavour and transforming its
colour to a golden brown or darker.
Froth / Foam
Textured milk with tiny air bubbles, created
when milk is heated and aerated, usually with
hot steam from an espresso machine’s steam
wand.
Green Coffee / Green Beans
Immediately 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.
Unroasted coffee. The dried seeds from the
coffee cherry.
Latte Art
The pattern or design created by pouring
textured/emulsified milk on top of espresso.
Only finely steamed milk is suitable.
Robusta produces about 30% of the world’s
coffee. It grows at lower altitudes than arabica,
and produces a full-bodied but bland coffee of
inferior cup quality and higher caffeine content.
Pull
The 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.
Seasoning
Warming the internal pipes of the machine
before usage.
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Machine Layout
E S P R E S S O I TA L I A N O
1 Tea Buttons
7 Steam Wand Knobs
2 Single Dosing Buttons
8 Cup Warmer
3 Double Dosing Buttons
9 On/Off Button
4 Freeflow Buttons
10 Group Handles / Portafilters
5 Steam Wands
11 Group Heads
6 Hot Water Tap
12 Pressure Gauge
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RED
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CYAN: 10
MAGENTA:
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BLACK: 0
PANTONE
347 C
CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
872 C
CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0
BLACK
(San Remo Zoe)
MAGENTA:
YELLOW: 1
BLACK: 0
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
PANTONE
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Grinder Layout
E S P R E S S O I TA L I A N O
1
5
7
3
2
4
3 4 5
2
6
6
8
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PANTONE
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CYAN: 0
MAGENTA:
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PANTONE
872 C
CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0
BLACK
1
7
9
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MAGENTA:
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On Demand San Remo
Ceado Automatic Timer
1 Bean Hopper
1 Bean Hopper
2 Display Panel
2 On/Off Switch
3 Single Dose Button
3 Dosing Chamber
4 Manual Dose Button
4 Dosing Handle
5 Double Dose Button
5 Grind Adjusting Collar
6 Dosing Chute
6 Activation Switch
7 Grind Adjusting Collar
7 Group Handle Holder
8 Group Handle Holder
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Grinder Care
E S P R E S S O I TA L I A N O
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
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The bean hopper should only be filled with
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1 Bean Hopper
thoroughly clean with steam and blue roll.
2 Grind Adjusting Collar
This can vary, but normally:
For finer grind - turn anti-clockwise
For coarser grind - turn clockwise
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The Perfect Espresso
The Definition of an Espresso is: A jet of hot water at 88°-93°C
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.
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The Perfect Espresso
E S P R E S S O I TA L I A N O
In 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.
too coarse
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Step 1:The Grind
perfect grind
too fine
Step 2: Cleaning the Handle
Before 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.
Step 3: Dosage/Throw
Once 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 it’s a single shot. If using
the double spouted then it’s a double.
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Step 4&5:Tamping & Blessing
Tamping 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 Head
Before 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: Extraction
Before 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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Steaming the Milk
E S P R E S S O I TA L I A N O
MAGENTA:
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BLACK: 0
CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90
RED
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CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
347 C
CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
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CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0
BLACK
Whether you are making a cappuccino, latte or a flat white,
there are four stages to steaming perfect milk...
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.
Stage 2: Stretching
Position the steam wand at an angle, you shouldn’t 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.
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Stage 3: Spinning
Once 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: Folding
When 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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Steaming the Milk
E S P R E S S O I TA L I A N O
MAGENTA:
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BLACK: 0
CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90
RED
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CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
347 C
CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
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CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0
BLACK
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 Milk
Latte 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 Milk
Flat 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.
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Drinks Menu
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ESPRESSO (single/double)
E S P R E S S O I TA L I A N O
2
3
3
Cup
2oz or 5oz Cup
4oz or 8oz Take Away Cup
Ingredients
Single Shot Kimbo Espresso
Double Shot Kimbo Espresso
Preparation
1 Heat the cups
2 Prepare the espresso (single or double)
3 Extract espresso (25-30ml for between
23-29 seconds)
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ESPRESSO MACCHIATO (single/double)
1
2
Cup
2oz or 5oz Cup
4oz or 8oz Take Away Cup
3
Ingredients
Single or Double Shot Kimbo Espresso
Cappuccino Milk
Preparation
1 Extract espresso as normal
2 Steam a small jug of cappuccino milk
3 Scoop a small amount of foam onto the espresso
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AMERICANO
E S P R E S S O I TA L I A N O
CYAN: 10
MAGENTA:
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CYAN: 0
MAGENTA:
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CYAN: 32
MAGENTA:
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1
10oz Cup or 10oz Mug
12oz or 16oz Take Away Cup
Ingredients
Hot Water
Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only)
3
Preparation
1 Fill the cup 2/3 with hot water
2 Prepare the double shot of espresso
3 Extract espresso into the cup of water (for
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4
takeaway, extract espresso into two shot
glasses and add to cup)
4 Serve with a jug of hot or cold milk, unless
otherwise specified.
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CAPPUCCINO (single/double)
Cup
1
2
3
4
5oz or 10oz Cup
12oz or 16oz Take Away
Ingredients
Single or Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only)
Cappuccino Milk
Preparation
1 Preheat the cup and clean the cup holder or drip tray
2 Extract the single (5oz cup) or double (10oz
cup) shot of espresso into the cup
3 Steam the milk for cappuccino
4 Pour into the centre of the cup
5 If desired, dust with chocolate powder to finish
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LATTE
E S P R E S S O I TA L I A N O
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3
4
Cup
10oz Cup
12oz or 16oz Take Away Cup
Ingredients
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Single Shot Kimbo Espresso
Double Shot Kimbo Espresso (16oz take away only)
Latte Milk
Preparation
1 Preheat the cup and clean the drip tray
2 Extract espresso into the cup
3 Steam the milk for latte
4 Pour from around 5cm above the cup into the
centre
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LONG LATTE (LATTE MACCHIATO)
Cup
Long Latte Glass
Ingredients
1
2
Double Shot Kimbo Espresso
Latte Milk
Preparation
1 Extract espresso into two shot glasses or a jug
3
2 Steam the milk for latte and pour into the glass
3 Using a teaspoon, pour the espresso gently
under the foam
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FLAT WHITE
E S P R E S S O I TA L I A N O
2
3
4
Cup
5.5oz Cup
8oz Take Away Cup
Ingredients
Double Shot Kimbo Espresso
Flat White Milk
Preparation
1 Preheat the cup and clean the drip tray
2 Extract espresso into the cup
3 Steam the milk for a flat white
4 Pour from around 5cm above the cup into the
centre so that there’s no foam (hence the name flat)
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MOCHA
Cup
1
2
3
4
10oz Cup or 10oz Mug
12oz or 16oz Take Away Cup
Ingredients
Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only)
1 Full Scoop (25g) Ciabacci Chocolate Powder
Latte Milk
Preparation
1 Preheat the cup and clean the drip tray
2 Put a scoop of chocolate powder in a cup and
extract double espresso onto it
5
3 Whisk the chocolate paste and espresso until smooth
4 Steam the milk for latte
5 Pour the milk into the mocha mix and dust with
hot chocolate powder
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HOT CHOCOLATE
E S P R E S S O I TA L I A N O
Cup
2
3
4
10oz Cup or 10oz Mug
12oz or 16oz Take Away Cup
Ingredients
1 Full Scoop (25g) Ciabacci Chocolate Powder
1 Shot Hot Water (25ml)
Latte Milk
Preparation
1 Preheat the cup and clean the drip tray
2 Whisk a scoop of chocolate powder and a shot
of hot water to a smooth, shiny paste
3 Steam the milk for latte
4 Pour milk into the cup
5 Dust with chocolate powder
5
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RIDGWAYS TEA
1
1
2
2
Cup
10oz Cup or 10oz Mug
12oz or 16oz Take Away Cup
Ingredients
1 Ridgways Tea Bag
Hot Water
Milk if desired (on the side)
Preparation
1 Place the tea bag into the cup (if take away, clip
the label under the lip of the cup)
3&4
3&4
2 Add hot water
3 Let it brew for 3 minutes
4 Serve with a jug of cold milk and a saucer to
place the used tea bag on
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FLAVOURED COFFEES
E S P R E S S O I TA L I A N O
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MAGENTA:
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PANTONE
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CYAN: 0
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Cup
10oz to 16oz Cup - use 2 Shots of Syrup
2oz to 8oz Cup - use 1 Shot of Syrup
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1
Ingredients
1 or 2 Shots of Monte Bello Coffee Syrup
Ingredients for Specified Coffee Drink
Preparation
1 Put 1 or 2 shots (depending on size) of flavoured
syrup in the cup
2 Extract espresso onto the syrup & make
requested coffee drink as usual
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Cleaning Procedure
It 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)
1
2
3
4
Remove group handle, discard
leftover bits and run the group.
Use a group head brush to get rid
of loose grinds
Replace the normal filter with
‘blind’ filter/blanking disc (no
holes)
Place less than half a teaspoon (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
5
6
7
8
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
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Troubleshooting
E S P R E S S O I TA L I A N O
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MAGENTA:
YELLOW: 1
BLACK: 0
PANTONE
872 C
CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0
BLACK
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
CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90
31
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
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 don’t hesitate to get in touch. Contact details can be found overleaf...
32
For more information
Data: 23 MARZO 2012
Prodotto: KIMBO ESPRESSO ITALIANO FLAG
Formato:
Supporto:
Stampa:
Colori:
Lavorazioni speciali:
RED
KIMBO
CYAN
MAGENTA
YELLOW
BLACK
Copia al: 100%
Gli esecutivi prima di procedere alla stampa,
sono da elaborare da parte del fotolitista
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
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).
Font: Shannon Book
Website: ESPRESSO ITALIANO
www.kimbo.co.uk
Telephone:
020 8743 8959
Email:
[email protected]
Online Shop:
www.mykimbo.co.uk
Facebook:
/KimboEspresso
Twitter:
@KimbointheUK
VERSIONE PER STAMPA SU METALLIZZATO
RED
KIMBO
CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
4975 C
CYAN: 37
MAGENTA: 85
YELLOW: 60
BLACK: 90
PANTONE
347 C
CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
1355 C
TRASPARENTE
CYAN: 0
MAGENTA: 20
YELLOW: 56
BLACK: 0
BIANCO
BIANCO
SOLO SU METALLIZZATO “ESPRESSO ITALIANO” VA PANT_1355 C SENZA BIANCO SOTTO
RED
KIMBO
PANTONE
4975 C
CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
347 C
CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0
PANTONE
872 C
E S P R E S S O I TA L I A N O
CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0
CYAN: 37
MAGENTA: 85
YELLOW: 60
BLACK: 90
RED
KIMBO
CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
347 C
CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0
PANTONE
872 C
CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0
BLACK
CYAN: 0
MAGENTA: 0
YELLOW: 0
BLACK: 100