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347 C
PANTONE
872 C
E S P R E S S O I TA L I A N O
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
Barista Manual
CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0
CYAN: 0
MAGENTA: 0
YELLOW: 0
BLACK: 100
PANTONE
347 C
PANTONE
872 C
Contents
3
4
5
7
9
11
12
13
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
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
14
MAGENTA:
YELLOW: 1
BLACK: 0
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
Contents
17
18
19
20
21
22
23
- Cappuccino Milk
- Latte Milk
- Flat White Milk
Drinks Menu
- Espresso
- Espresso Macchiato
- Americano
- Cappuccino
- Latte
PANTONE
347 C
PANTONE
872 C
E S P R E S S O I TA L I A N O
AN EXPERIENCE FOR
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
BLACK: 0
CYAN: 0
MAGENTA: 0
YELLOW: 0
BLACK: 100
Barista Essentials
10
11
12
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
PANTONE
347 C
PANTONE
872 C
Barista Glossary
Acidity
Arabica
Aroma
E S P R E S S O I TA L I A N O
Complexity
Body
Caffeine
Crema
Cupping
Balance
Cherry
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
Blend
MAGENTA:
YELLOW: 1
BLACK: 0
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
Microfoam
Roast
Puck
Robusta
Froth / Foam
Latte Art
Pull
Seasoning
4 1
2
6
11
10
11
12
4 1
5
10
PANTONE
347 C
PANTONE
872 C
Machine Layout
E S P R E S S O I TA L I A N O
1 Tea Buttons
8 Cup Warmer
9 On/Off Button
4 Freeflow Buttons
5 Steam Wands
11 Group Heads
12 Pressure Gauge
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
MAGENTA:
YELLOW: 1
BLACK: 0
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
PANTONE
872 C
Grinder Layout
E S P R E S S O I TA L I A N O
5
7
3
2
4
3 4 5
6
8
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
7
9
CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
1 Bean Hopper
1 Bean Hopper
2 Display Panel
2 On/Off Switch
3 Dosing Chamber
4 Dosing Handle
6 Dosing Chute
6 Activation Switch
10
PANTONE
872 C
Grinder Care
E S P R E S S O I TA L I A N O
CYAN:
MAGENTA
YELLOW:
BLACK
PANTONE
347 C
CYAN:
MAGENTA
YELLOW:
BLACK:
BLACK
RED
KIMBO
PANTONE
872 C
1 Bean Hopper
11
CYAN:
MAGENTA
YELLOW
BLACK:
CYAN:
MAGENTA
YELLOW:
BLACK
CYAN:
MAGENT
YELLOW
BLACK:
12
PANTONE
872 C
E S P R E S S O I TA L I A N O
too coarse
RED
KIMBO
CYAN
MAGENT
YELLOW
BLAC
PANTONE
347 C
CYAN
MAGENT
YELLOW
BLACK
PANTONE
872 C
CYAN
MAGEN
YELLOW
BLAC
BLACK
perfect grind
too fine
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
13
CYAN
MAGEN
YELLOW
BLACK
CYAN
MAGEN
YELLO
BLACK
Step 7: Extraction
14
PANTONE
347 C
PANTONE
872 C
E S P R E S S O I TA L I A N O
MAGENTA:
YELLOW: 1
BLACK: 0
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
Stage 1: Purge
Stage 2: Stretching
15
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
Stage 3: Spinning
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.
16
PANTONE
347 C
PANTONE
872 C
E S P R E S S O I TA L I A N O
MAGENTA:
YELLOW: 1
BLACK: 0
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
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 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.
17
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
Drinks Menu
18
PANTONE
347 C
PANTONE
872 C
ESPRESSO (single/double)
E S P R E S S O I TA L I A N O
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)
19
CYAN
MAGEN
YELLO
BLAC
RED
KIMBO
CYAN
MAGEN
YELLOW
BLAC
PANTONE
347 C
CYAN
MAGEN
YELLOW
BLAC
PANTONE
872 C
CYAN
MAGEN
YELLOW
BLAC
BLACK
MAGEN
YELLOW
BLAC
CYAN
MAGEN
YELLO
BLACK
Cup
2oz or 5oz Cup
4oz or 8oz Take Away Cup
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
20
PANTONE
347 C
PANTONE
872 C
AMERICANO
E S P R E S S O I TA L I A N O
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
Ingredients
Hot Water
Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only)
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
CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90
RED
KIMBO
BLACK
Cup
MAGENTA:
YELLOW: 1
BLACK: 0
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
CAPPUCCINO (single/double)
Cup
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
22
PANTONE
347 C
PANTONE
872 C
LATTE
E S P R E S S O I TA L I A N O
CYAN:
MAGENTA
YELLOW:
BLACK
PANTONE
347 C
CYAN:
MAGENTA
YELLOW:
BLACK:
PANTONE
872 C
Cup
10oz Cup
12oz or 16oz Take Away Cup
Ingredients
CYAN:
MAGENTA
YELLOW
BLACK:
RED
KIMBO
BLACK
MAGENTA
YELLOW:
BLACK
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
23
CYAN:
MAGENTA
YELLOW:
BLACK
CYAN:
MAGENT
YELLOW
BLACK:
Cup
Long Latte Glass
Ingredients
Preparation
1 Extract espresso into two shot glasses or a jug
2 Steam the milk for latte and pour into the glass
3 Using a teaspoon, pour the espresso gently
under the foam
24
PANTONE
347 C
PANTONE
872 C
FLAT WHITE
E S P R E S S O I TA L I A N O
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 theres no foam (hence the name flat)
25
CYAN:
MAGENT
YELLOW
BLACK:
RED
KIMBO
CYAN:
MAGENTA
YELLOW
BLACK
PANTONE
347 C
CYAN:
MAGENTA
YELLOW
BLACK:
PANTONE
872 C
CYAN:
MAGENT
YELLOW
BLACK
BLACK
MAGENT
YELLOW
BLACK
CYAN:
MAGENT
YELLOW
BLACK:
MOCHA
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
26
PANTONE
347 C
PANTONE
872 C
HOT CHOCOLATE
E S P R E S S O I TA L I A N O
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
27
CYAN:
MAGENT
YELLOW
BLACK:
RED
KIMBO
CYAN:
MAGENTA
YELLOW
BLACK
PANTONE
347 C
CYAN:
MAGENTA
YELLOW
BLACK:
PANTONE
872 C
CYAN:
MAGENT
YELLOW
BLACK
BLACK
MAGENT
YELLOW
BLACK
CYAN:
MAGENT
YELLOW
BLACK:
RIDGWAYS TEA
1
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
28
PANTONE
347 C
PANTONE
872 C
FLAVOURED COFFEES
E S P R E S S O I TA L I A N O
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
Cup
10oz to 16oz Cup - use 2 Shots of Syrup
2oz to 8oz Cup - use 1 Shot of Syrup
MAGENTA:
YELLOW: 1
BLACK: 0
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
29
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
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
30
PANTONE
872 C
Troubleshooting
E S P R E S S O I TA L I A N O
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
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.
perfect 25 secs
over 30 secs
CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90
31
CYAN: 0
MAGENTA
YELLOW:
BLACK: 10
We hope you have found this manual helpful. If you do have any further questions or
comments, please dont hesitate to get in touch. Contact details can be found overleaf...
32
Formato:
Supporto:
Stampa:
Colori:
Lavorazioni speciali:
RED
KIMBO
CYAN
MAGENTA
YELLOW
BLACK
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
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