COOKING WITH COFFEE

The Role of the Primary Barista

Under normal conditions, operating the espresso machine is a one-person job. When the primary Barista asks for help during peak periods it is important to note that he or she is still responsible for the final production of the drink. This eliminates confusion and maintains the integrity of the finished beverages.

The Role of the Secondary Barista

The secondary Barista should take direction from the primary Barista and do what is needed to expedite as many drinks as possible. This limits customer wait time and ensures that the drinks are served in the order they were set up. Normally, this task is steaming milk or continually running espresso shots.

	Espresso Single Espresso (Solo) • 3 oz. cup. • 1 shot Double Espresso (Doppio) • 4, 6, 8 oz. cup. • 2 shot.
	Americano 8 oz. Americano • 1 shot of espresso. • Fill with hot water.
	Iced Coffee 12 oz. Iced Coffee • Fill cup with ice. • 2 shots of espresso • Add sugar syrup to taste. • Fill with cold water.
	Cappuccino 8 oz. Cappuccino • 1 shot of espresso. • Fill with equal parts milk and foam always pouring together in a steady stream. The milk pushes the crema out and up forming a caramel colored ring around the surface of the milk. 12 oz. Cappuccino • 2 shot of espresso. • Fill with equal parts milk and foam always pouring together in a steady stream. The milk pushes the crema out and up forming a caramel colored ring around the surface of the milk.
	Iced Cappuccino 12 oz. Iced Cappuccino • Fill cup with ice. • 2 shots of espresso. • Fill with cold milk + a dollop of milk foam • Sugar syrup optional (For all ice drinks) 16 oz. Iced Cappuccino • Fill cup with ice. • 4 shots of espresso. • Fill with cold milk + a dollop of milk foam • Sugar syrup optional (For all ice drinks)
	Espresso Macchiato • 4 oz. Espresso Macchiato • 1 shot of espresso. • Top up with milk foam.
	Caffe Mocha 8 oz. Cafe Mocha • 1/2 oz. chocolate sauce. • 1 shot of espresso. • Fill with steamed milk and stir. • Garnish with whipped cream (optional)
	Iced Caffe Mocha 12 oz. Iced Cafe Mocha • Fill cup with ice • 1 oz. chocolate sauce. • 2 shots of espresso. • Fill with cold milk and stir. • Garnish with whipped cream (optional) 16 oz. Iced Cafe Mocha • Fill cup with ice • 1 1/2 oz. chocolate sauce. • 3 shots of espresso. • Fill with cold milk and stir. • Garnish with whipped cream (optional)
	Caffe au Lait • 10 oz. Caffe au Lait • 1/2 regular brew coffee • 1/2 steamed milk • Poured simultaneously into the cup.
	Caffe Latte 12 oz. Caffe Latte • 2 shots of espresso. • Fill with steam milk leaving room for a 1/4 inch milk foam cap. 16 oz. Caffe Latte • 3 shots of espresso. • Fill with steam milk leaving room for a 1/4 inch milk foam cap.
	Ice Caffe Latte 12 oz. Iced Caffe Latte • Fill cup with ice. • 1 shot of espresso. • Fill with cold milk leaving room for a 1/4 inch milk foam cap. 16 oz. Iced Caffe Latte • Fill cup with ice. • 2 shot of espresso. • Fill with cold milk leaving room for a 1/4 inch milk foam cap.