Kingdom Coffee Training Manual 1.

Introduction to Espresso

Introduction to Espresso

Kingdom Coffee International

Kingdom Coffee Ltd Unit 1 17 Boulton Road Reading, Berkshire RG2 0NH Phone 0118 986 8768 Fax 0118 921 0190 e-mail: info@kingdomcoffee.co.uk www.kingdomcoffee.co.uk Kingdom Coffee BARISTA SUPPORT LINE 0118 986 8786

Contents
Our Vision and Mission A Brief History of Coffee Knowing your Beans The Perfect Espresso Influencing Factors in a Perfect Espresso Step by Step Espresso Guide How to Foam and Steam Milk Step by Step Milk Guide Your Guide to Making Coffee Maintenance Understanding your Grinder Understanding your Espresso Machine Recipe Reference Troubleshooting Glossary Notes 6 7 8 10 11 13 14 15 16 18 20 22 24 26 28 29

Our Vision and Mission

Kingdom Coffee is proud of its coffee - every cup of one of our ethical range of coffees represents help for coffee workers and their families. Skilfully blended and roasted exclusively for Kingdom Coffee, our coffee beans are ethically traded and grown in environmentally friendly conditions using single estate Arabica coffee beans grown over 1100 metres without the use of pesticides, herbicides or fungicides. They are also shade grown which helps to preserve the natural environment and encourages wildlife. The company was founded in 1998 by Roland Norman and from the outset at the heart of Kingdom Coffee was a desire to see profit earned from coffee and tea sales in the west reinvested into the countries and communities in which coffee and tea are grown. We have always paid a good price to farmers for their products but we understand our social and ethical responsibility extends beyond the farmers to their families, workers and communities. That is why Kingdom Coffee stands out from other fairly traded coffee suppliers. Effecting change in communities and seeing the quality of life improve for hundreds of people connected to the farmers of our coffee and tea, we are dedicated to more than just a fair price. Over the past few years we have been involved in projects such as: The sponsorship of a schools worker for 18 months in Honduras. The building and furnishing of a computer room in a school. The decorating and installation of electrics in another school. Resurfacing of a non-government road through a valley linking some of the more isolated villages. The supply of electricity to remote villages and the building of nursing clinics in such villages.

A Brief History of Coffee

The coffee plant was first discovered in Ethiopia and found its way to Arabia some time around the 7th century. Originally the Ethiopians would chew raw coffee beans as they realised the beans had a stimulating effect. They would also pound raw coffee beans and mix them with animal fat to make a powerful cocktail of fat, protein and caffeine, which gave them a concentrated source of energy. This was one of the first power foods and was easily transportable. Early Arabians made a wine from the fermented juice of ripe coffee berries. The wine was called Qahwah, meaning, that which excited and causes the spirits to rise! In its infancy coffee was used as a medicine to treat a variety of ailments including kidney stones, small pox and gout. Around the end of the 15th century coffee beans were roasted and brewed into a hot beverage, which was commonly available in Turkish coffee houses. By the 16th century coffee was being drunk in the home and the Turks had mastered the art of brewing coffee. They would roast the beans on stone trays, then pulverise the beans with sugar and spices such as cardamom, cloves and cinnamon to make a rich flavoursome drink. Turkish coffee was made by combining equal quantities of finely ground coffee and sugar, adding water and then boiling in a small pan known as an Ibrik. As the coffee boils up the pan it is removed from the heat and the contents allowed to settle. It is then returned to the heat and the process is repeated several times. It is a lengthy process and needs the sugar to round off the flavour from the constant heating. A thick sediment is left to settle at the bottom of the drink. This method is still used today. Italy was the first country in Europe to import coffee on a commercial basis. Coffee drinking spread rapidly across Europe and in the early days traditional Turkish methods of brewing coffee were still adopted. The Italians liked the rich dark flavour of the Turkish coffee but wanted to be able to produce is much more quickly. As demand grew so did the desire for more innovative methods of coffee brewing. In 1948 Achille Gaggia, an inventor from Milan, designed the first espresso machine. Whilst the original models were feared for their temperamental nature, it was thought the resulting espresso was worth the effort. These machines were also unique in their ability to produce steam, which enabled milk to be frothed to transform the espresso into the classic cappuccino so named because its colour was reminiscent of the pale robes of the Capuchin monks. These machines also had the advantage of being able to produce the coffee much more quickly, hence the term espresso. There are now over 400 billion cups of coffee drunk worldwide every year.

Knowing your Beans

Coffee Beans
There are many different varieties of coffee beans all grown in different areas and all with their own distinctive taste. The variety available can be equated to wine grapes, each with their own character and flavour. The way a coffee bean is roasted will also determine its flavour. The darker it is roasted the deeper and richer the flavour will be. Within all the different varieties of coffee bean there are two categories, Arabica and Robusta. Arabica beans are the best quality beans. They are grown at a higher altitude than the Robusta and have a purer flavour. They are also naturally lower in caffeine. Arabica beans are most commonly used in espresso coffee because of their superior quality. They are the most expensive to produce. Robusta beans are more widely available, cheaper to produce but still have a good flavour. They are commonly blended with Arabica beans to balance out flavour against a cost effective product. Pure Robusta is generally used in cheaper coffees and instant varieties. Most of the espresso beans used at Kingdom Coffee are from Arabica beans although we do blend some of them with the Robusta beans.

Decaffeinated Coffee

Coffee contains many stimulants, the most common being caffeine. There are two methods used to decaffeinate coffee. The best method is the water washing method, caffeine is soluble in water and this is an effective way of removing caffeine. The other method is the chemical removal of caffeine. This is a faster way to decaffeinate coffee and is often used as a more cost effective treatment. It is worth remembering two things about caffeine in coffee. The amount of caffeine naturally present in coffee is less when it is derived from Arabica beans rather than Robusta beans. The longer coffee is exposed to water, the more caffeine it will extract due to caffeine being soluble in water. Therefore where there is minimal contact with water, for example in an espresso where it is under 30 seconds, the caffeine content is lower than when contact with water is more prolonged, for example filter coffee where water drips slowly through the coffee for approximately 10 minutes. Taking into account the fact that most espresso is produced from Arabica beans and the contact time is so short, espresso coffee has one of the lowest caffeine content of all the caffeinated coffees.

Our Coffee Ranges

Here at Kingdom Coffee we supply two ranges of coffee; our Ethical Range and our Coffees of the World Range.

Ethical Range
Honduras Direct A rich, full, single estate 100% Arabica coffee bean, grown above 1200m. This is a very high quality bean offering incredible value for money. The taste is clean and smooth with a slight acidity. Very good all day drinking coffee. San Sara A blend of Honduran and Sumatran coffee beans. From two of the greatest coffee growing regions of the world we bring high quality Central American and South Pacific coffee beans together for a great blend. Aromatic, mild, slightly earthy coffee great for Latte. San Maria This distinctive blend brings together the full breadth of the worlds coffee growing nations. 92% Arabica beans from Central America, 8% bean from Ethiopia and Sumatra. It produces a lively, rich blend of coffee with a rich aroma. Sumatran Direct A pure blend of various Sumatran coffees with its distinctive South Pacific taste. This blend makes a perfect after dinner coffee and is great for restaurants and cafes. Ideal in caftieres and filter machines.

Coffees of the World Range

Ire Caf Truly the Golden coffee. A rich blend of Brazilian and Colombian Arabica coffees with 20% Robusta. Will produce a coffee suitable to the majority of peoples tastes. Shamwari A dark aromatic roast, this is our friendly coffee (Shamwari means friend). Combining beans from five continents, the blend will give most Italian coffees a run for their money. Great for cappuccinos and good for bean to cup machines. Mas Fino A strong, pungent smooth and complex coffee that expresses all you want in a full bodied 100% Arabica coffee. As with all our range, this bean offers great value for money from a pure and high quality bean. Columbia Mist Top quality 100% Arabica Swiss water washed Colombian coffee. Decaffeinated for those who desire a coffee that tastes of coffee without the caffeine kick.

The Perfect Espresso

The perfect espresso is made using 7-8 grams of freshly ground coffee, tamped with a medium-hard pressure and 30ml water at a pressure of 9bar. The extraction time to produce this is 25-30 seconds. This is a set formula which we do not deviate from. Any divergence from this formula will compromise the taste of the coffee. The doser on the grinder is set to dispense between 7-8 grams of coffee per pull. There is some variance to this because of small air pockets. The espresso machine is set to dispense 30ml of water for one shot of coffee and 60 ml for two shots. The machine is pressurised and the pump head is set to hold at 4-5 bar and increased to 9 bar when in use. The extraction time is the only real variable. It is determined by how coarse or fine the coffee is ground. In the first 18 seconds of extraction it is only acid that is extracted from the coffee bean. From 18-25 seconds the solids begin to be extracted giving a full, rich flavour to the coffee. Once extraction goes beyond 30 seconds it begins to get over processed resulting in a very bitter coffee. The ideal timing of the coffee varies from bean to bean. It is commonly between 25-30 seconds. Once this point is hit you discover what is known as the sweet spot of the coffee. This is when coffee is at its best. It has perfectly rounded flavour, leaves a good mouth feel and is incredibly moreish. Once you hit this timing your customers will be ordering more coffee! The tamping of the coffee is also very important. The aim is to create a perfectly sealed cake of coffee with no air pockets. If there are any pockets of air in the cake it will result in an uneven extraction. The top should also be perfectly flat and not sloping. To achieve the perfect tamp put two fingers on top of the tamper, hold the handle in the other hand and pull up with a medium to hard pressure. Twist from side to side whilst doing this to remove any air pockets. Finally sweep hand across the top to remove any residue coffee grains from the rim of the basket (this is known as blessing the coffee). When all these steps are taken the espresso should flow slowly and evenly, pouring a little like Guinness as the crema slowly rises to the surface. The crema should be thick and rich and able to support a sachet of sugar on it. The crema is created as the coffee falls into the cup. The oils in it mix with the air producing the characteristic creamy layer on the top of the espresso.

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Influencing Factors in a Perfect Espresso

There are several variables present during the coffee making process and these all directly affect the quality of espresso you produce. Well look at these in turn and identify ways in which you can ensure a perfect espresso every time!

Freshness

Coffee beans have naturally present oils in them. When oil is exposed to air it oxidises. The oxidation of oil dramatically affects the flavour, therefore, when coffee beans are exposed to air, the quality of the flavour is impaired. Whole coffee beans have a life of three hours when left in contact with the air. This life is reduced to twenty minutes when ground due to the surface area being increased. There are various steps that can be taken to keep the coffee away from air and maintain its optimum flavour. 1. Always reseal your bag of coffee once opened. 2. Only fill your hopper with the next few hours requirement of coffee (approx half full). It is unlikely you will use a full hopper of beans in three hours and the hopper can be easily topped up when necessary. 3. Grind coffee as required throughout the day. 4. At the end of the day return any unused beans to the packet and reseal. Empty ground coffee from the doser into an air tight container. 5. The hopper should be washed in warm soapy water two or three times per week to prevent any oily build up. Coffee should not be stored in a fridge. This is not only unnecessary but it also impairs the flavour of the coffee. The oils in the coffee can easily absorb flavours from other foods in the fridge. The cold can also impair the delicate flavour of the coffee.

Grind

The most important part of the grinder is the blades. There are two discs. One rotates while the other, mounted on a toothed ring nut, controls the degree of grinding. The degree of grinding is directly related to the extraction time of the espresso. If the grind is correct, an espresso is extracted between 25-30 seconds. If the extraction time is faster than that, the grind may be too coarse. An extraction time exceeding 30 seconds can indicate that the grind is too fine. Another main component of the grinder is the doser. This device determines the exact dose of coffee needed for an espresso and this is the part that drops the correct amount of ground coffee into the filter basket. The doser is set to dose 7-8 grams of coffee per pull. It is very easy to change the grind that is set and this can dramatically change the taste and appearance of the espresso that you are serving. However, it is important not to change the configuration of the grinder unless you have been trained specifically to do so.

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Water Quality

Water goes through a water treatment unit before it gets to the coffee machine. This is called a CTU (Chlorine Treatment Unit). It is a large blue canister which is connected to the espresso machine and the water supply. All the water coming into the espresso machine is fed through this unit. Its purpose is to filter out any lime scale and chlorine from the water. It is vital to remove any lime scale from the water to prevent it building up inside the heads or the boiler of the espresso machine. Failure to do this will lead to a build up of limescale inside the machine causing malfunction and costly repair bills. The units are designed to filter eight thousand litres of water and last approximately one year. Once the unit is spent it fails to be effective and only raw water is fed into the machine. The removal of chlorine is also important to give the optimum flavour to coffee. The purer the water the better the coffee flavour.

Temperature

Coffee is extremely temperature sensitive so it is important to avoid burning coffee. There are two main ways in which this can happen: 1. Pouring boiling water directly onto coffee. To avoid this when making Americano always put the water in the cup first and add the espresso in afterwards. 2. The group heads are always hot. Once you have pulled your coffee shot and locked the group handle onto the head you must press the start button immediately to avoid burning the coffee. Any coffee, when kept in direct contact with a heat source, will burn.

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Step by Step Espresso Guide

Step One:
Choose the correct handle for the drink you plan to make. Use single handle for: Single espresso (3oz cup) Regular Cappuccino (7oz or 8oz cup) Regular latte (8oz cup) Regular Americano (8oz cup) Double espresso (7oz or 8oz cup) Large cappuccino (12oz cup) Large latte (12oz cup )

Use double handle for:

Step Two:

The taste of your coffee will be directly affected by the amount of coffee you dispense into your handle: Single handle: One complete pull, 7-8g no more - no less Double handle: Two complete pulls, 14-16g no more - no less

Step Three:

Tamp the coffee. If you are right handed, hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left - to right to ensure a solid pack and all air pockets are removed.

Step Four:

Wipe the excess grounds from the rim of the filter. Note: This will ensure you dont have a build up of coffee grounds on the rubber seal in the brewing head. Over time this will damage the seal and cause the grounds to leak over the coffee drink being prepared.

Step Five:

Brew the espresso into an appropriate cup or shot glass ensuring you set the machine running immediately to prevent the coffee being burnt.

Step Six:

If using a shot glass pour the espresso SLOWLY into the cup, so you retain the crema

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How to Foam and Steam Milk

There are several types of coffee which require foamed or steamed milk and this short guide will give you some handy tips so you will be producing the perfect milk to top off your perfect espresso.

Notes on Frothing Milk

When you froth milk the principle is to incorporate heat and air into the milk. Milk is made up of proteins. When heated with steam (heat and air) the proteins stretch and expand the milk with tiny pockets of air. As the temperature increases and more air is incorporated into the milk, froth is produced. This process denatures the protein (i.e. changes its structure). This is a permanent change. Once the protein is denatured it will never return to its original format. Whisking egg whites is a good example of this. The optimum temperature for heated milk is 80c. At this temperature the milk will fully expand and any bacteria is killed. If taken over 90c the milk will begin to boil. When boiled the sugars naturally present in milk will caramelise and change the flavour of the milk, giving it a cooked taste. You can notice if you have overheated your milk by the change in its smell. Once milk has been frothed you will not be able to re-froth it, even when it has cooled. This is because all the proteins have been stretched. However, if you add some fresh milk there will be new proteins which can be stretched. Never use more than 50/50 old and new milk or there will not be enough available protein to produce sufficient froth.

Use of a Thermometer

It is important to use a thermometer when frothing milk to ensure it reaches the correct temperature. When you turn the steam valve off the temperature on the thermometer will continue to rise by approximately 10c. To use the milk thermometer, clip on the side of the jug, away from the steam arm, ensuring the end is submerged under the surface of the milk. Open the steam valve and froth the milk, when the needle on the thermometer reaches over 70c shut the steam valve off. Check the temperature continues to rise to above 80c but not beyond 90c. Your milk is now at the correct temperature to use.

Tip: Once you have finished foaming the milk bang the jug down onto the work top and whirl the milk round in the jug. This will create smaller bubbles in the foam and add shine to the milk so your finished drink looks even better!

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Step by Step Milk Guide

Step One:
Fill the jug to between and full. Clip thermometer on side of milk jug Your milk doubles in volume, so never fill more than full.

Step Five:

When the milk thermometer reaches 70c, turn the steam arm off and remove the jug from the steam arm. Check the temperature rises to above 80c.

Step Two:

Insert the tip of the nozzle in the centre, just under the surface of the milk.

Step Six:

Step Three:

Wipe the steam arm with a damp cloth. Swirl and tap the jug on your work surface to burst any large air bubbles. Your milk is now ready to use. Do not exceed 90c as the milk will boil and the flavour will change.

Fully open the steam valve.

Step Four:

As the milk takes in air, you will hear a soft sucking sound. Lower the jug as the milk expands so that the nozzle is always just under the surface of the milk.

N.B. When left to stand the milk will separate from the froth, leaving it dry. Simply stirring can reincorporate it, turning the dried out froth into a more pliable and manageable substance. When using milk left over from the last drink, always add fresh milk (remember not to exceed the full rule). You must add fresh milk to regenerate the protein content that creates foam.

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Your Guide to Making Coffee

Preparing Coffee.
Always keep your coffee as fresh as possible so it is served at the optimum flavour. The fresher the coffee beans, the better the flavour of the finished coffee. Always use warmed cups to keep the temperature of the coffee stable (the top of the coffee machine is constantly warm and a perfect place to store cups). Because of the oils naturally present in coffee variations in temperature can affect the flavour. By pouring coffee into a cold cup you immediately begin to destroy its flavour. Keep the coffee handles on the group heads, again to keep them warm and to keep the temperature of the coffee stable. Whilst it is important to keep all your equipment warm remember not to overheat coffee or keep it in contact with a heat source too long as this will burn it. Burnt coffee becomes very bitter and extremely unpalatable. A good coffee should always leave a pleasant flavour in the mouth as the oils from the coffee line the inside of the mouth.

Espresso

A very strong rich coffee. Take the handle out of the espresso machine and discard any used coffee. Place the handle under the grinder and dispense 1 pull for a single handle and 2 pulls for a double. Tamp (press) the coffee down and wipe the rim of the basket before placing into the machine. Serve the espresso directly into the cup.

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Americano

Espresso and hot water fill cup with hot water. Make the espresso as above. Dispense espresso into cup on top of hot water. If made correctly, the cup should still have a golden layer of crema on the top.

Flavoured Coffee
Add a shot of syrup into a large cup (approx 1tsp). Make the espresso as above and stir together (One shot for regular & two shots for large). Foam the milk as described on p.15 and pour rich steamed milk into the cup until it is nearly at the top. At the last moment, pour inch of foam into the cup to dress the drink. Alternatively, finish with fresh whipped cream. Dust with chocolate.

Cappuccino

Strong and creamy, rich espresso you drink through milky froth and topped with chocolate. Make the espresso as above. (One shot for regular & two shots for large). Foam the milk as described on p.15 and add foam followed by milk, proportions: espresso, foam and milk. Dust with chocolate.

Caf Latte

A lighter, milky coffee with espresso and steamed milk. Make the espresso as above (One shot for regular & two shots for large). Foam the milk as described on p.15 and pour the milk slowly down the side of the cup. At the last moment, pour inch of foam into the centre of the crema to dress the drink.

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Maintenance
Looking after your machine is important to its efficient working and to ensure you always produce top quality drinks. There is no reason to ever produce bad coffee if simple maintainence is carried out.

Backflushing

Throughout the day use your blank filter and backflush each group head. The goal of this exercise is to remove any loose coffee grounds that have built-up between the screen and brewing head during the days use. Because the blank will not allow water to pass through, this water is forced back through the screen and brewing head and the loose grounds are dislodged into the blank. When your machine is busy there is no chance for the grounds to dry but when it goes quiet always backflush both heads. Step One: Step Two: Step Three: Remove the handle from the brewing heads and knock out any spent coffee cakes that remain. Remove the filter and insert the blank filter into the handle. Press the free flow button and allow the water to start running. Place the group handle with the blank in it under the water close to the group head and wiggle from side to side until the water starts to spill over the edges. Lock the handle into position, leave for a few seconds and switch off the free flow button. Remove the handle and empty out the water. Repeat until the water in the basket is clean. Repeat this procedure for all heads. Backflush as above. Remove the metal drip tray to sink and clean. Clean the drain. Before you return the drip tray to the machine, you will see a round or square black drain. This drain is designed to catch any loose grounds before they get a chance to block the mains. Coffee grounds can collect and clog the drainpipe. Remove the grounds with a teaspoon and flush 2-3 cups of water down the drainpipe to ensure you have flushed away any loose grounds. Replace clean drip tray. Leave group handles on drip tray overnight. Blow out steamarms to remove any residue milk.

Step Four: Step Five: Step Six: Step One: Step Two: Step Three:

End of Day Cleaning

Step Four: Step Five: Step Six:

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Machine Cleaning

Always polish your machine with a soft dry cloth to keep it looking at its best.

Puly Caff Cleaning

Step One: Step Two: Step Three: Step Four: Step Five: Step Six:

To be done at the end of every other day. Follow Backflushing procedure. Put 1tsp of Pulycaf cleaning powder into the blank basket and lock onto the head. Press free flow button and leave to run for ten seconds. Switch off and leave in place for 20 seconds. Repeat step three twice more. Remove handle, tip out any residue and rinse. Backflush a minimum of 3 times to remove any excess chemicals.

Once a Week Cleaning Hopper

Wash your hopper with warm, soapy water, rinse, dry and replace. This will remove any oily residue from the coffee beans.

Group head handles and baskets

Step One: Step Two: Step Three: Step Four:

Half fill a large jug or bowl with boiling water. Add one dessert spoon of Pulycaf cleaner. Drop in the handles and baskets and allow to soak for 10-15 minutes. This will clean off any burnt coffee residue. Rinse thoroughly with clean water.

NB. At the start of the day you need to prime your coffee machine. This is to flavour the heads and remove any traces of pulycaf. Simply make up a shot of coffee and let it drain away.

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Understanding your Grinder

(Luigi Mazzer)
The grinder is one of the most important pieces of equipment in the coffee making process. How the coffee is ground directly affects the flavour of the finished drink so were going to think about how to use it to maximum effect.

Setting the Grinder

The grinder has two functions. One is to grind the coffee to the correct degree of fineness to provide an extraction time of 25-30 seconds. The other is to dispense 7-8g of coffee per pull. The finer the coffee is ground the slower the water will pass through the coffee due to the particles being more tightly packed together. The coarser it is the more quickly the water will pass through due to their being more space between the coffee particles. To set your grinder firstly time a double shot of espresso to determine the adjustment that needs to be made. Always use a double shot in a double basket when setting your grinder as this gives the most accurate result. Around the neck of the grinder is a toothed section. Each notch will make a time adjustment of approximately three seconds (this is a guide only).To reset the grinder remove all the old coffee from the doser, adjust the neck of the grinder (clockwise to make the grind coarser and speed up the flow of coffee, anti-clockwise to make the grind finer and slow down the flow of coffee).

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Once the adjustment has been made, grind a small amount of coffee and discard. This is to remove the residue that sits in the neck of the grinder. Set grinder running and remove the lid of the doser and allow it to fill one segment in the doser. Pull round and fill a second segment. Pull a third time then place the double handle under the doser and make two further pulls. This will dispense your two shots of coffee. Tamp and time through the coffee machine. Repeat this process, always removing previously ground coffee until an extraction time of 25-30 seconds is achieved. Your grinder is now re-set. After approximately 400kg (sixty-six cases) of coffee beans have been ground the grinder blades will wear out and need replacing. A common sign of this is the grind always being too coarse regardless of how many adjustments are made. You may also notice a lack of crema on your coffee. This is because once the blades begin to wear they crush the beans rather than grind them. This impairs the quality of the coffee and changes its characteristics. When this happens contact the Kingdom Coffee helpline and they will send a representative to change them. When new blades have been fitted there is a bedding in period where the grinder will need to be reset every other day. This usually lasts for two weeks, after which the blades will have settled enough to hold their setting. During this period it is important to check the timings of your coffee every day.

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Understanding your Espresso Machine

It is important to have an understanding of your coffee machine to enable you to produce outstanding coffee and to ensure the efficient working of your coffee machine. The primary function of these machines is to produce espresso. The ability to produce steam and hot water is a secondary function. For this reason you will find two pressure gauges on your coffee machine. One applies to the group heads which sits between 4-5 bar and rises to 9 bar on use. The boiler pressure is set to 1 bar. The boiler holds water to feed the steam arms and the hot water outlet. The water to the group heads is heated instantaneously via a heat exchanger. This water is heated to a lower temperature than the water in the boiler to ensure a perfect coffee every time. Once the handles are locked onto the group head they create a pressurised seal. It is important to lock the handles into place firmly to prevent them being forced off by the build up of pressure.

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Espresso Machine: Aerial View

Touch Pad - Explained

Single Pre-infusion: Drops shot of water into coffee, pauses, then pushes 30ml water through coffee Single: Pushes 30ml water straight through coffee Double Pre-infusion: Drops shot of water into coffee, pauses, then pushes 60ml water through coffee

Double: Pushes 60ml water straight through coffee. Free Flow: Free flowing water, used for backflushing.

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Recipe Reference
Coffee
Espresso 1 shot coffee Double Espresso 2 shots coffee Macchiato 2 shots coffee & approx. 1 tablespoon froth Cappuccino 1 shot coffee () + froth + milk, sprinkle with chocolate Large Cappuccino 2 or 3 shots coffee () + froth + milk, sprinkle with chocolate Latte 1 shot coffee + mostly milk + frothy top Double Latte 2 shots coffee + mostly milk + frothy top Large Latte 2 or 3 shots coffee + mostly milk + frothy top Americano Regular Hot water first + 1 shot coffee Americano Large Hot water first + 2 or 3 shots coffee Caf au Lait Regular Hot water first + 1 shot coffee + dash of cold or hot milk Caf au Lait Large Hot water first + 2 or 3 shots coffee + dash of cold or hot milk

Cup Size
Tiny Cup (3oz) Small Cup (8oz) Small Cup (8oz) Small Cup (8oz) Large Cup (12/16oz) Latte Mug (8oz) Latte Mug (8oz) Large Latte Mug (12/16oz) Small Cup (8oz) Large Cup (12/16oz) Small Cup (8oz) Large Cup (12/16oz)

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Coffee
Cappuccino Venetian Regular 1 shot coffee () + milk + froth, finish with Roselle Cream & drizzle with chocolate syrup Cappuccino Venetian Large 2 or 3 shots coffee () + milk + froth, finish with Roselle Cream & drizzle with chocolate syrup Cafetire Small Hot water and 1 desert sp. ground coffee. Serve with jug of milk. Cafetire Large. Hot water and 3 desert sp.ground coffee. Serve with jug of milk. Luxury Hot Chocolate Blend 1 sachet chocolate, with warm milk. Steam until thick. Chocolate Royale As above finish with Roselle Cream and chocolate flake. Tea (small) Warm small pot. 1 tea bag and hot water. Serve with jug of milk. Tea (large) Warm large pot. 2 tea bags and hot water. Serve with jug of milk. Speciality Tea Tea bag and hot water in cup. Leave tea bag in. Steamer Syrup in cup (approx. 1 tsp.) + hot milk and froth on top.

Cup Size
Small Cup (8oz) Large Cup (12/16oz) Cup and Saucer (Small Cup 8oz) Cup and Saucer x2 (Small Cup 8oz) Latte Mug Latte Mug Small Cup (8oz) Small Cup (8oz) Large Cup (12/16oz) Latte Mug

You can substitute decaffeinated coffee sachets in any of these recipes. One sachet is equal to one shot. To flavour coffee add 1 teaspoon of syrup to coffee base before adding milk etc.

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Troubleshooting
Troubleshooting: Espresso Machine Problem
Coffee coming out too fast: Incorrect tamp Incorrect dose

Possible Reason

Action
Re-tamp to a medium hard pressure and try again. Return coffee to doser, check for air pockets and re-dispense.

Coffee too coarse Adjust grinder to finer setting and re-time.

No water flow to heads:

Grinder set too Adjust grinder to coarser setting and re-time. fine Possible blockage Seek advice from Kingdom Coffee helpline. Possible blocked waste outlet. Remove drip tray and inspect black drain receptacle. If full of water waste pipe is blocked. Remove pipe and flush through with hot water to remove any blockages. Clean out black drain receptacle to remove any sediment and reconnect drain pipe.

Water flooding under machine:

Coffee coming out too slow:

Check cleanliness If clean and a good flow of water is coming of heads. through re-set grinder to a coarser setting as coffee is too fine. Grinder set too fine Adjust grinder to coarser setting and re-time.

Water leaking from the group handles:

Group handle not Check, and if problem persist new seals will be locked on firmly. required. Phone Kingdom Coffee helpline.

For any other problems phone Kingdom Coffee helpline. 0118 986 8786

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Troubleshooting: Grinder Problem

Motor running but no beans grinding:

Stuck blades.

Possible Reason

Action
Mark setting on grinder neck. Then spin neck by turn anti-clockwise, spin back then spin by turn clockwise. Return to original setting. If problem persists phone Kingdom Coffee helpline.

Coffee too coarse no matter how many adjustments are made: Incorrect dosing

New blades required Air pockets

Phone Kingdom Coffee helpline.

Pull a few shots and return to doser to distribute coffee evenly.

For any other problems phone Kingdom Coffee helpline. 0118 986 8786

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Glossary
Arabica - is the quality bean, has half the caffeine of Robusta, grows at higher altitudes, matures slowly and is handpicked. Barista - a bartender trained in espresso preparation. Bean hopper - stores the coffee beans prior to grinding. A tinted hopper preserves the beans from light. The hopper should have no more beans than necessary for the next few hours. Blank filter - used to clean the diffuser by fitting the group handle with a blank filter and backflushing with water several times a day. Once a week the blank filter can be used to backflush with a neutral detergent. Caffeine - is a compound found naturally in coffee and more than sixty other plants. It is an odourless, slightly bitter - tasting solid that dissolves easily in water or alcohol. Cake - the name given to the spent coffee from the group handle, which should knock out in a firm almost dry condition after extraction. Crema - the crema on an espresso should be a 0.03-inch thick, rich and golden-caramel coloured foam. Decaffeination - whatever method of decaffeination is used, the decaffeinated green bean must contain less than 0.1% caffeine to comply with EEC regulations. This corresponds to about 3mg caffeine in a cup of decaffeinated coffee. Doser - part of the grinder that dispenses coffee. Espresso - is made to order from freshly ground beans. The perfect espresso is 7g of coffee extracted for between 25-30 seconds, no more than 40mls, served in a warm cup. Grinder - the machine used to grind the coffee beans prior to extracting a cup of coffee. Group handle - portable coffee filter to be fitted with a single or double brewing basket in the preparation of espresso coffee. Group head - is the part of the machine from which hot water is dispersed through group handle. Robusta - is grown at lower altitudes, has a quicker growth cycle which is easier to process and used to enhance certain coffee blends characteristics.

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Kingdom Coffee Ltd Unit 1 17 Boulton Road Reading, Berkshire RG2 0NH Phone 0118 986 8768 Fax 0118 921 0190 e-mail: info@kingdomcoffee.co.uk www.kingdomcoffee.co.uk