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COFFEE AND TEATRAINING MANUAL

Copyright © 2001-2006 by Intelligentsia® Coffee & Tea, Inc. No part of this document may be reproduced or distributed in any form, by any means, or stored in a database or retrieval system, without the prior written permission of Intelligentsia Coffee & Tea, Inc.

Welcome toI n t e l l I g e n t s I a C o f f e e

Intelligentsia® Coffee Roasters was founded in October of 1995 on a simple premise: Buy and roast the finest coffees available anywhere, and deliver them to our customers quickly in order to guarantee the ultimate in freshness and cup quality. Although this might sound simple, very few roasters nationwide take the time and care or have the knowledge or relationships to make this a reality.

We travel extensively to origin to meet many of the growers from whom we purchase our coffees. We sample roast and cup hundreds of coffees before selecting the best from each origin. As a result of our efforts and a fanatical attention to detail, we have been awarded “Best of Chicago” since 1997 and received both popular and critical acclaim. Our coffees are offered in some of the world’s finest restaurants as well as in discriminating upscale markets, coffeehouses and cafés. Our unwavering focus on quality has permitted us to become an industry leader in Chicago and beyond.

Our commitment to quality extends to the training and education of our customers. We are focused on giving our customers the tools to both understand our award winning coffees as well as how to prepare the coffees to taste their very best. From seminars on roasting and specific origins, to espresso drink training and drip brewing instructions, Intelligentsia provides everything necessary to ensure the very best in coffee. We are always ready and willing to answer any questions that our customers may have regarding our coffee.

Coffee BasiCs

What is coffee?Coffea Arabica is a tree that produces cherries as its fruit. The seeds of the cherries are “raw” green coffee beans. The cherries of the coffee tree are predominantly picked by hand since one tree, even one branch, contains cherries that ripen at different times. Processing of the cherries after they are picked can differ from region to region, but the beans are in the same “raw” green state when they are exported from any region.

Where does coffee groW?Coffee grows in mountainous, equatorial regions, between the Tropic of Cancer and the Tropic of Capricorn. Specialty coffee is generally grown at higher altitudes, somewhere between 2,500-6,500 feet. The following are the three main coffee growing regions: The Pacific, Africa/Arabia and the Americas (Mexico, Central America and South America), although some coffee is grown in other areas, such as India or Viet Nam.

the Pacific: Coffees from the Pacific region are typically very full in body and have low acidity. Some flavor characteristics include subtle herbal or nutty notes. Pacific coffees are sometimes described as earthy, woody, syrupy, or smoky.

Key Phrases: full body, low acidity

africa/araBia:Coffees from Africa and Arabia are generally medium to full-bodied and are well known for their moderate to high acidity. Coffees from this region may have flavor characteristics such as berry, citrus, poppy seed, red wine, or lemongrass. Some of the coffees from this region are described as sweet, winy, floral, or fruity.

Key Phrases:medium to full-body, moderate to high acidity

the aMericas: Coffees from the Americas tend to be very well balanced in the cup. They are typically medium to full-bodied, and have a pleasing, balanced acidity. Coffees from this region also have a very clean taste, which reflects the way the coffees are processed. Some flavor characteristics of coffees from the Americas can include milk chocolate, dark chocolate, maple, spice, peach, and apricot. Some of the coffees from this region can be described as sweet, nutty, bright, spicy, or creamy.

Key Phrases:medium to full-bodied, balanced acidity

roastingRoasting takes the “raw” green beans and transforms them into the state in which they can be ground, brewed, and enjoyed. Every roast is tailored to the individual needs of the coffee that is being roasted, as each coffee is treasured for its own specific traits and qualities.

single origins & BlendsSingle Origin coffees are coffees from one specific region, such as Ethiopia Harrar or Nicaragua. Blends are the combination of two or more single origin coffees. Coffees are blended after each of the single origin coffees has been roasted.

At Intelligentsia®, we put tremendous effort into ensuring that every step in our process from cupping to buying to roasting, is carried out with patience and excellence. Because we care this deeply, our focus is also on education for you, our customer. After all, if the coffee is not brewed and served with the same care, all of our earlier efforts are lost.

The three crucial factors when making great espresso drinks are Extracting Excellent Shots of Espresso, Steaming a Great Pitcher of Milk, and maintaining extremely clean equipment. After learning the first two, you will know how to prepare espresso drinks. The third will ensure that your drinks will always taste excellent. All are equally critical to the preparation of excellent coffee

Steaming milk, when combined with espresso, enhances the flavor and mouth-feel of espresso and espresso drinks. Steaming milk properly will result in sweet tasting milk that has a velvet-like texture. The sweetness is achieved from heat stretching the proteins and the fats of your milk combined with the introduction of air. The ingredients (milk, coffee, and added flavors) will always be prepared the same for every drink; it is how you combine the ingredients that make a latte a latte, a cappuccino a cappuccino, and a mocha a mocha.

The following is a step-by-step guideline to making espresso drinks the Intelligentsia® way…with passion and attention to detail.

MAKING GREATE S P R E S S O D R I N K S

Extracting ExcEllEnt ShotS of ESprESSo

When extracting Excellent Shots of Black Cat Espresso, there are three important indicators to evaluate and study: volume, color, and extraction time. When the volume for a double shot is just under 2 ounces, the color of the espresso is a rich reddish brown, and shots pull in 20-25 seconds, you are well on your way to Extracting Excellent Shots of Espresso.

Empty portafiltEr of ExtractEdEsprEsso puck.

Wipe the portafilter basket out with a clean, dry towel. This will help ensure an even extraction.

Always grind to order. Grind and dispense coffee into portafilter until the portafilter is overflowing. Familiarize yourself with the proper amount of coffee in the portafilter. This is more efficient than relying on a set number of pulls from a dispenser or a timer.

Use lid of dosing chamber, or other tool with a straight edge, to level off the top of the grounds, so they are even with the top of the portafilter.

Place portafilter on packing mat and hold level.

Vertically align tamp, wrist, and elbow. Keeping the portafilter steady on the counter, tamp with 30 pounds of pressure.

Knock the side of the portafilter with handle of tamp so loose grounds jump to the center. Tamp again with 30 pounds of pressure. Twist tamp two times around to polish and smooth the surface of the coffee.

Wipe off excess grounds from sides and rim of portafilter. Remember, any grounds on the sides of the portafilter may end up in your shots of espresso - this is not acceptable.

Run water through the grouphead for 2 seconds. This heats up the grouphead and cleans old grounds off the screen.

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Insert portafilter into grouphead, tighten and extract right away. If you wait, the espresso begins to bake in the portafilter and you will have difficulty extracting a good shot.

Place clean shot glass(es) underneath portafilter spout(s), and immediately push “Start” button.

Watch your shots grow! Every shot of espresso should take between 20 and 25 seconds. Ideally they should take about 22 seconds. When you are finished, the shots should fill the shot glasses.

If necessary, push “Stop” button when liquid reaches top of shot glasses.

Immediately transfer shots to drink cup. Espresso shots are only good for 10-15 seconds.

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TroubleshooTing Tips For Achieving And MAinTAining

excellenT shoTs oF espresso

The Grind:Usually if shots are extracting outside of the range of acceptability, which is 20-25 seconds, it is because the grind needs to be adjusted. You should expect to have to adjust the grind periodically, as coffee is sensitive to environmental changes, such as fluctuations in humidity or temperature. If you check the grind every hour and set it to extract in 22 seconds, you are less likely to have to adjust the grind when a customer is waiting.

ShoTS are pullinG Too faST: (leSS Than 20 SecondS for 1.75 oz. volume)

Grind is too coarse and needs to be adjusted to a finer grind

Not using enough coffee

Not tamping hard enough, or are “air tamping” (not holding portafilter steady on counter)

Portafilter was not left in grouphead and lost heat

Espresso has sit too long in portafilter and has begun to bake

Coffee is no longer fresh (3-7 days out of the roaster is ideal)

ShoTS are pullinG Too Slowly: (more Than 25 SecondS for 1.75 oz. volume)

Grind is too fine and needs to be adjusted to a coarser grind

Using too much coffee

Tamping too hard

Coffee is too young (3-7 days out of the roaster is ideal)

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EsprEsso BasEd drinks

The following drinks are usually made with a single or double shot of espresso and served in a small cup (6 oz or smaller).

EsprEssoAn espresso is finely ground coffee extracted under pressure with an espresso machine. A finished single shot of espresso should be ¾-1 oz.

Rinse the portafilter with water from the nozzle on the espresso machine every 20 minutes. It is important that the water is from the espresso machine because water from the tap isn’t hot enough. Using water from the group head to clean the portafilters can lower the boiler temperature, which affects the flavor of the espresso.

Several times a day pop out the filter baskets. Scrub the bottom of the filter baskets and inside of the portafilter with water and a nylon scrub brush or small Scotchbrite pad.

Before putting the clean portafilter back into the grouphead, backflush with a blind filter (filter with no holes).

EsprEsso MacchiatoAn espresso macchiato is espresso topped with foam. It probably will not fill the cup when you are finished.

Place appropriate cup near your work area.

Steam a Great Pitcher of Cappuccino Style Milk (see instructions).

Pull appropriate number of Excellent Shots of Espresso (see instructions) directly into demitasse or small paper cup.

Using a clean latte spoon, gently fold steamed milk into foam to create the texture of melted ice cream. Scoop about two spoonfuls of foamy milk on top of espresso- use fewer or more spoonfuls per customer request.

cortadoA cortado is equal parts espresso and steamed milk and can be served in a glass as small as 6 oz.


Steam a Great Pitcher of Latte Style Milk (see instructions).

Pull appropriate number of Excellent Shots of Espresso (see instructions) and pour into drink cup.

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Using the same shot glasses you used to pull your excellent shots, measure out an equal amount of steamed milk (equal to the shot of espresso) and pour into drink cup.

traditional cappuccinoThe Traditional Cappuccino is a smaller drink that more closely resembles a cappuccino one might find in Europe. The proportions of the Traditional Cappuccino are 1/3 espresso, 1/3 steamed milk, and 1/3 foam, and it is the original espresso drink that the American style Cappuccino is based on.

Place 6 ounce cup on the counter near your work area.

Steam a Great Pitcher of Cappuccino Style Milk (see instructions). Set aside.

Pull appropriate number of Excellent Shots of Espresso (see instructions) directly into the cup.

Using a clean latte spoon, gently fold steamed milk into foam to create the texture of melted ice cream.

Tilt pitcher over drink cup, then spoon, jiggle, and pour creamy mixture over espresso shots to fill the drink cup.

con pannaA con panna is espresso topped with whipped cream.


Pull appropriate number of Excellent Shots of Espresso directly into demitasse, or paper cup.

Put a nice dome of whipped cream on top of the shot(s). Note: There should not be more whipped cream than espresso.

aMEricanoAn Americano is espresso with hot water. Many people who drink Americanos like to add cream and/or sugar so it’s reasonable to leave room at the top of the finished drink.

Fill cup about 1½ inches from the top with hot water from the espresso machine or the hot water spigot on the brewer. Tap water is not hot enough.

Place cup on the counter near your work area.

Pull appropriate number of Excellent Shots of Espresso (see instructions). Remember that Americanos usually have one more shot of espresso than the same size latte or cappuccino.

Pour shots into drink cup.

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Steaming great milk

There are two main styles of milk steaming. At Intelligentsia we call them the “Latte Style” and “Cappuccino Style.” In steaming “Latte Style” or “Cappuccino Style,” milk we are aiming to create the texture of the finished drink in the in the pitcher, i.e. smooth creamy milk with a small amount of foam or “Latte Style” and smooth creamy milk with a lot of foam for “Cappuccino Style.” Steps 1-7 and 9-11 are the same for both styles of milk steaming; step 8 differentiates “Latte Style” from “Cappuccino Style.”

Begin with a clean empty pitcher.

Add milk to a level of about half the pitcher. Clip thermometer to side of pitcher so at least an inch of the thermometer is immersed.

Turn on the steam wand to flush out any milk/water that has collected in the steam wand. This is called “bleeding” the steam wand.

Hold the handle of the pitcher in whichever hand is comfortable. Insert steam wand at a comfortable angle and immerse the tip of the wand in the milk.

Turn steam wand half way on. (Steam pressure varies by machine, so experiment with how much you need to turn on your steam wand to get the best result.)

Immediately lower the pitcher so that the tip of the steam wand is at the surface of the milk. Milk should begin swirling in a whirlpool. At this point you will hear a gentle crackling noise; this is the steam wand introducing air into the milk, creating foam. As foam is created, the volume of the milk increases. To continue to create foam, keep slowly lowering the pitcher toward the floor, keeping the steam wand tip at the surface of the milk. As you slowly lower the pitcher, hold and steady the bottom half of the pitcher with your free hand.

Different Espresso drinks require different amounts of foam. To create less foam (Latte style), submerge the tip at about 75°. To create more foam (Cappuccino style), submerge the tip at

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100°. No matter when you submerge the tip, keep it completely submerged until the thermometer reads 135-140°. Acceptable temperature range for the finished pitcher of steamed milk is 140-150°. Remember that the temperature reading on the thermometer will rise approximately 5-10° after you have turned the steam wand off.

After removing milk pitcher from steam wand, immediately wipe off steam wand with the designated bar towel and “bleed” the steam wand. It is crucial to bleed the steam arm after steaming every pitcher of milk to prevent clogging and damage to the espresso machine.

If you have surface bubbles lightly tap the pitcher on the counter a couple times to eliminate all surface air bubbles.

The finished steamed milk should have a smooth shiny surface, be sweet, and have a velvety texture.

Steamed Milk Style Temperature to Submerge Steam Wand Tip

Temperature to Turn Off Steam Wand

Drinks That Use Each Style

Latté 75º 135º-140ºLatté, Mocha, Cortado, Café au Lait, Hot Chocolate

Cappuccino 100º 135º-140ºCappuccino, Espresso Macchiato, Iced Drinks

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Quick milk Steaming guide

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Not all milk pitchers are created equal! Use a bell-shaped pitcher to create multiple drinks at once or to create good textured foam for a Cappuccino. Use a straight-sided pitcher with a spout when steamed milk with little foam is required for one drink at a time. See pictures below:

It is usually beneficial to have milk pitchers of various sizes in both styles to minimize waste.

Never, ever, ever re-steam milk! The steaming process stretches and changes the milk. Adding even a small amount of already-steamed milk to fresh, cold milk will cause the end result to taste very sour and stale.

Milk scalds at approximately 160°. Do not serve milk that is hotter than 155°.

Steam milk before or during the espresso extraction. Steamed milk will keep for a few minutes- espresso shots only last for a few seconds.

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Bell-shaped pitcher for creating multiple drinks or lots of foam.

Straight-sided pitcher with spout for creating one drink at a time that does not require a lot of foam.

noteS on milk Steaming

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Milk Based drinksfroM the espresso Bar

Cup Size and Recommended Number of Espresso Shots:

Medium (12 oz.) Large (16 oz.) X-Large (20 oz.)

Latte/Latte Macchiato 2 shots 2 shots 3 shots

American Style Cappuccino 2 shots 2 shots 3 shots

Mocha 2 shots 2 shots 3 shots

Americano* 3 shots 3 shots 4 shots

*Please note the different number of espresso shots in an Americano

LatteA latte is espresso and steamed milk topped with a small amount of foam. A finished latte should fill the cup.

Place appropriate cup on the counter near your work area. If necessary, add flavored syrup to bottom of the cup.

Steam a Great Pitcher of Latte Style Milk (see instructions). And set aside.

Pull appropriate number of Excellent Shots of Espresso (see instructions). Place shot(s) into cup. If necessary, stir espresso and flavored syrup.

Swirl milk pitcher to keep the milk looking smooth and creamy before pouring.

Steadily pour steamed milk into cup in order to ‘lift’ the crema to the top of the drink.

Latte MacchiatoA latte macchiato is steamed milk topped with foam and marked with espresso. It has the same content as a latte, but the espresso is added last instead of first. A finished latte macchiato should fill the cup.

Place appropriate cup on the counter near your work area. If necessary, add flavored syrup to bottom of the cup.


Pour the steamed milk into the cup first.

Pull appropriate number of Excellent Shots of Espresso (see instructions) and pour onto the top of the steamed milk and foam.

aMerican StyLe cappuccinoA cappuccino is espresso combined with a creamy mix of steamed milk and foam. It should weigh less than a latte. A finished cappuccino should fill the cup. A well-poured cappuccino should bring the espresso up into the creamy mix of milk and foam, creating

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foam that appears to be streaked with espresso.

Place appropriate cup on the counter near your work area.

Steam a Great Pitcher of Cappuccino Style Milk (see instructions). Set aside.

Pull appropriate number of Excellent Shots of Espresso (see instructions). Pour shot(s) into cup.

Using a clean latte spoon, gently fold steamed milk into foam to create the texture of melted ice cream.

Tilt pitcher over drink cup, then spoon, jiggle, and pour creamy mixture over espresso shots to fill the drink cup. Note: Cappuccinos are the most difficult drinks to make. It takes time and practice to learn the correct techniques, but it’s worth the effort.

MochaA Mocha is a chocolate latte. A finished mocha should fill the cup.


Add appropriate amount of chocolate syrup to bottom of cup.

Steam a Great Pitcher of Latte Style Milk (see instructions). Set aside.

Pull appropriate number of Excellent Shots of Espresso (see instructions). Pour shot(s) into cup.

Stir espresso and chocolate syrup together in the bottom of the cup. This is so the chocolate is melted into the espresso (this is the actual mocha part) and combines with the milk evenly.

Pour the steamed milk into the cup.

If the customer would like whipped cream on top, stop the steamed milk about ½ inch from the top of the cup. Add whipped cream. Leave enough room to put a lid on so that the whipped cream doesn’t get squished.

If the customer would not like whipped cream on top, stop the steamed milk about ½ inch from the top of the cup and let a little foam fill the rest of the cup.

Top with chocolate syrup.

café au LaitA Café Au Lait is drip coffee combined with steamed milk and topped with foam. It should fill the entire drink cup.

Fill appropriate cup about 2/3 full with drip coffee and place near your work area.

Steam a Great Pitcher of Latte Style Milk (see instructions)

Pour milk onto the coffee until it fills the cup.

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hot cocoaA Hot Cocoa is chocolate syrup mixed with steamed milk and topped with foam.


Add appropriate amount of chocolate syrup to bottom of cup.


Fill the cup approximately half full with steamed milk.

Using a spoon or small whisk mix the steamed milk and chocolate syrup together, then continue to fill the cup with steamed milk.

If the customer would like whipped cream on top, stop the steamed milk about ½ inch from the top of the cup. Add whipped cream. Leave enough room to put a lid on so that the whipped cream doesn’t get squished.

If the customer would not like whipped cream on top, stop the steamed milk about ½ inch from the top of the cup and let a little foam fill the rest of the cup.

Top with chocolate syrup.

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Iced drInks

Iced drinks are a great way to enjoy coffee in the summer, and require the same level of care as traditional hot drinks. For iced drinks use cold milk and a small amount of foam. Always prepare the cup before pulling your shots. Shots are only good for 10-15 seconds so you never want them to sit for longer than that. Follow the steps outlined in “Extracting Excellent Shots of Espresso.”

16 oz. Drink 20 oz. Drink

Iced Latte, Iced Cappuccino, or Iced Mocha 2 shots 4 shots

Iced Americano* 3 shots 5 shots

*Please note the different number of espresso shots in an Iced Americano

Iced LatteFill appropriate cup to the top with ice and set next to your work area.

Steam a (small) Great Pitcher of Latte Style Milk (see instructions).

Using a clean latte spoon, scoop 1 to 2 spoonfuls of foam into cup.

Extract the appropriate number of Excellent Shots of Espresso. If you are adding syrup, pull the shots into a glass or ceramic cup that contains the syrup. If applicable, stir the shots and syrup together.

Pour shots, or shots/syrup combination, and cold milk at the same time to fill the cup. The finished product should be combined throughout the drink. If necessary, stir.

Iced cappuccInoFill appropriate cup to the top with ice and set next to your work area.

Steam a (small) Great Pitcher of Cappuccino Style Milk (see instructions).


Extract the appropriate number of Excellent Shots of Espresso. If you are adding syrup, pull the shots into a cup that contains the syrup.

Pour shots and cold milk at the same time to fill the cup. The finished product should be combined throughout the drink. If necessary, stir.

Iced MochaFill appropriate cup to the top with ice and set next to your work area.

In a small ceramic or glass mug, add the appropriate amount of chocolate syrup.

Steam a (small) Great Pitcher of Latte Style Milk (see instructions).

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Extract the appropriate number of Excellent Shots of Espresso into the cup ceramic or glass mug that contains the chocolate syrup. Stir espresso and chocolate together until they are melted together. This is the actual “mocha” part.

Pour mocha mixture and cold milk at the same time to fill the cup. The finished product should be combined throughout the drink. If necessary, stir.

Iced aMeRIcanoFill appropriate cup with ice and place near your work area.

Fill 1/3 of the cup with cold water.

Extract the appropriate number of Excellent Shots of Espresso (see instructions).

Pour the shots into the mixture of ice and water and stir. Add additional ice/water as necessary, leaving a little room at the top. Americanos typically have 1 extra shot per size than the iced drinks made with milk (iced latte, iced mocha).

Iced eSpReSSoFill a small cup with ice and place near your work area.

Extract appropriate number of Excellent Shots of Espresso (see instructions) and immediately pour over ice.

Add more ice as necessary.

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La SpaziaLe eSpreSSoMachine Maintenance

Cleaning During the DayRinse the portafilter with water from the nozzle on the espresso machine every 20 minutes. It is important that the water is from the espresso machine because water from the tap isn’t hot enough. Using water from the group head to clean the portafilters can lower the boiler temperature, which affects the flavor of the espresso.

Several times a day pop out the filter baskets. Scrub the bottom of the filter baskets and inside of the portafilter with water and a nylon scrub brush or small Scotchbrite pad.

Before putting the clean portafilter back into the grouphead, backflush with a blind filter (filter with no holes).

BaCkflushing ProCeDure:Place portafilter with blind filter in grouphead.

Press the continuous feed button and let machine run for 10 seconds.

Turn off machine, and dump contents of blind filter.

Repeat this process until water in blind filter is clear.

note: When cleaning the filter baskets and portafilter, leave one in the machine at all times. after putting the clean portafilters back into the machine, allow the portafilters to heat back up for at least five minutes before using.

nightly Closing anD Cleaning

PortafiltersDissolve about 1 Tablespoon of Cafiza or other espresso machine cleaner in a bucket of hot water.

Pop the filter baskets out of the portafilters. Soak metal portion of portafilters and filter baskets in the dissolved espresso cleaner for 10-15 minutes. Scrub with a nylon brush or small Scotchbrite pad and rinse.

steam WanDsRemove the steam tips and soak in hot water

Soak the steam wands in hot water and then wipe down thoroughly. Leave no milk residue. Note: When soaking the steam wand, do not leave the wand

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soaking for more than 10 minutes at a time. Doing so can lead to larger problems with the boiler in the espresso machine.

Use a pipe cleaner or brush to clean inside of the steam wands.

grouPheaDsInside the group head, remove the screens (2 per grouphead) and dispersion plate by removing the screw with the T shaped screwdriver. Soak screens and dispersion plate in dissolved espresso cleaner. Scrub with a nylon brush or small Scotchbrite pad and rinse. Note: Do not lose the screws, as you will not be able to reassemble the machine without them. Also, when re-assembling the grouphead, stack the smaller screen on the outside of the large screen, and the larger screen on the outside of the smaller end of the dispersion plate. The dispersion plate fits into the grouphead, and all three pieces are held in place with one of the screws.

Clean inside each grouphead and gasket with angled nylon grouphead brush.

Using the large metal grouphead brush, clean coffee oil and residue from inside the group head.

Wipe inside of grouphead with paper or cloth towel.

general Closing anD CleaningWash metal grates and wipe down machine. Be sure to get all milk splatters.

Pour hot water in the drain to keep tubes clean.

Keep the portafilters in the group heads at night.

Have three bar towels at the espresso machine. One should be damp and is for wiping the steam arm only. Another towel is for wiping the portafilter between shots, this one should stay dry. The third is to wipe down the espresso machine, as it gets messy throughout the day. Be sure to keep them separate.

If the steam arm is ever clogged use a paper clip to clear the holes.

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EsprEsso GrindErMaintEnancE

Opening DailyConfirm that the dosing chamber is empty of all grounds. If it is not, empty it.

Grind enough coffee to pull a shot of espresso in each group head. Pull the shot and adjust the grind if necessary.

ClOsing DailyEmpty the dosing chamber(s) of all ground coffee. A shop-vac works well, or just do it manually.

Use a grinder brush to rid the chamber of any leftover grounds. Wipe down the outside of the grinder, even the backside, the hopper, and the lids.

Weekly MaintenanCe Wipe out the inside of the bean hopper and dosing chamber with a dry paper or cloth towel to remove accumulated coffee oils. Do not use soap or espresso cleanser.

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Brewing intelligentsia Drip Coffee in a

fetCo 2051 or 2052 Brewer

A Note About INtellIgeNtsIA Coffee:Due to the freshness of our coffee, there exist harmless natural gasses in the beans as a byproduct of roasting. Consequently, our roasted coffee needs to be given time to de-gas. Grinding coffee beans releases these gases very quickly. Therefore, fresh coffee needs at least a three-hour resting period after grinding, before you can brew. If it does not sufficiently de-gas, the coffee grounds will spill over the edges of the brew basket during extraction, creating not only an unusable airpot of coffee, but a huge mess. The best way to ensure the coffee is sufficiently de-gassed is to grind coffee for multiple filters at once; for instance, grinding filters every night for the following day. As with any perishable product, make sure the filter stock is properly rotated so no aged filters sit at the bottom of the container while more recently ground filters are being used. Coffee will keep at its peak for fourteen days after the roast date.

brewINg INstruCtIoNs:To heat the shuttle before brewing the first batch of coffee, place the shuttle under the empty brew basket, press the full batch button, and allow one cycle of hot water fill the air pot. Remember to empty the shuttle before brewing the first batch of coffee.

To brew, weigh out 9.6 ounces of coffee ground for a Full Batch, or 6.1 ounces of coffee ground for a Half Batch on a digital scale. Note: Half and Full batches of coffee have different grind settings.

Place ground coffee into a 15 x 5 filter (this is the size that was included with your machine).

Place filter into stainless steel brew basket. Make sure filter sides are flush against the side of the brew basket. Also make sure your ground coffee is level so your extraction is even.

Press the Full Batch or Half Batch button until the Stop sign appears to brew one cycle. The entire Full Batch cycle takes approximately 7-10 minutes. The entire Half Batch cycle takes approximately 4-6 minutes.

Flip the handle on top of the shuttle up and screw down the red piece so the shuttle is completely shut. Use the spout at the bottom to pour coffee.

This shuttle of coffee will keep for 2 hours. You may find it helpful to set a timer to remind yourself to brew a new batch, if necessary. After 2 hours it must be thrown out or chilled for iced coffee.

Throw away the used filter right away. Check to see that there are no dry spots. Rinse the stainless steel brew basket and wipe with a dry paper towel.

AddItIoNAl Notes:The machine will not let you brew if the water temperature is not hot enough.Rinse airpots between brews. Be sure there are no loose grounds in the bottom.

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FETCO 2051 Or 2052 BrEwEr MainTEnanCE

Maintaining clean and sanitary equipment is an essential part of serving excellent coffee. Coffee does not contain any fat, but it does contain oil, and therefore leaves traces of oil on anything it touches. In time, the oil will turn rancid when allowed to accumulate, negatively affecting the cup quality. Regular and thorough cleaning of your equipment is an easy way to ensure your equipment is working properly and that you are always serving the best cup possible.

Nightly ClosiNg aNd CleaNiNgDump all leftover coffee or transfer to a container to chill for iced coffee.

Sprinkle ¼ teaspoon of espresso cleaner into each shuttle and brew one cycle without coffee. Let soak for 10-15 minutes. Use the shuttle brush to remove any residue or trace of cleanser. Rinse well.

Wipe down the machine and outside of the shuttles.

Weekly CleaNiNgUnscrew wing nut from spray head area and remove dispersion plate. Wipe off dispersion plate with a dry paper towel, and check that all holes are clear. If holes are clogged, use a round toothpick or paperclip to clear them.

Wipe spray head area clean with a dry paper towel. Wipe down machine.

Use espresso cleanser to wash the brew baskets and wire inserts. Rinse, scrub, and wipe down brew baskets and wire inserts. Make sure you have no coffee buildup.

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AdmirAl Byrd’s Freeze

ConCentrate PreParationFor one gallon (five gallons) of concentrate, combine the following:

1 liter (5 liters) sweetened condensed milk

2.25 liters (11.25 liters) brewed drip coffee (hot)

6 shots (24 shots) of espresso

Stir well so that all elements are completely blended.

Chill overnight.

Drink PreParationFill the appropriate cup to the top with ice.

Pour concentrate near the top of the cup filled with ice.

Pour contents of cup (ice and concentrate) into blender.

Before blending, add two whole coffee beans (this adds great texture), and, if necessary, add any additional flavor to the blender:

Blend until creamy (approximately 15 seconds).

The Admiral Byrd’s Freeze can be garnished with whipped cream and/or a chocolate syrup drizzle.

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A three second squeeze for chocolate

A 1oz. shot of vanilla (or whatever flavor)

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Monin Syrup

Monin syrups are made from pure cane sugar and natural flavors. Monin pumps included with your Monin syrups dispense ¼ ounce per pump. Below is a table of the drinks that contain Monin syrups as an ingredient and Intelligentsia’s recommended amounts for each size.

Drinks 12 ounce 16 ounce 20 ounce 24 ounce

Latte2 pumps1/2 ounce

3 pumps3/4 ounce

4 pumps1 ounce

N/A

Iced Latte N/A3 pumps3/4 ounce

N/A5 pumps

1 1/4 ounce

Admiral Byrd’s Freeze

N/A2 pumps1/2 ounce

N/A4 pumps1 ounce

The Standard Iced Tea

N/A4 pumps1 ounce

N/A5-6 pumps

1 1/4 - 1 1/2 ounce

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Omanhene COCOa POwder

Omanhene Cocoa Powder comes from Ghana, contains no preservatives, and has a taste that complements that of coffee. Below is a table of the drinks that contain Omanhene Cocoa Syrup as an ingredient and Intelligentsia’s recommended amounts for each size. There are two measurements, one in ounces (weight) and one in Tablespoons.

Drinks 12 ounce 16 ounce 20 ounce 24 ounce

Mocha1 ounce

2 Tablespoons1.5 ounces

3 Tablespoons2 ounces

4 TablespoonsN/A

Hot Cocoa1.5 ounces

3 Tablespoons2 ounces

4 Tablespoons2.5 ounces

5 TablespoonsN/A

Iced Mocha N/A1.5 ounces

3 TablespoonsN/A

3 ounces6 Tablespoons

Admiral Byrd’s Mocha Freeze

N/A1.5 ounces

3 TablespoonsN/A

3 ounces6 Tablespoons

Recipe foR omanhene cocoa SyRup

The preparation of Omanhene Cocoa Syrup is very simple; just dissolve the cocoa powder with hot water from the coffee brewer. Below is a chart that gives recipes for various amounts of Omanhene Cocoa Syrup. Note: Because the Omanhene Cocoa Powder does not contain any preservatives, once prepared, the Omanhene Cocoa Syrup has a shelf life of just 2 days.

Amount of OmanheneCocoa Powder

Amount of Hot WaterAmount of Prepared

Omanhene Cocoa Syruup

2 1/2 Cups15 ounces by weight

3/4 Cup 2 1/4 Cup

5 Cups1 lb. 15 ounces by weight

1 1/2 Cups 4 1/2 Cups

7 1/2 Cups2 lbs. 13 ounces by weight

2 1/4 Cups 6 3/4 Cups

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Tea Basics

What is tea?All tea comes from one of three varieties of the evergreen plant Thea sinensis. The differences among white, green, oolong, and black teas are the result of each type’s unique processing techniques. Herbal “teas” are not tea because they are not from the plant Thea sinensis, but are typically from other plant sources. They are commonly referred to as “teas” because they are prepared similarly to tea.

Where does tea groW?Native to China, the Camellia sinesis varietal is also grown in Japan and Taiwan. Another varietal, the Camellia assamica is native to India, but is also grown in Africa and Sri Lanka. A third variety, the Camellia assamica subspecies lasiocalyx, is found in Cambodia. All fine teas are grown in areas close to the equator. Elevation is sometimes used as a benchmark to measure a tea’s worth (much like coffee). Most Specialty Tea is grown in China, Japan, India, Sri Lanka and Thailand as shown in the map below.

tea

Processing White, green, oolong and Black teasThe basic steps of tea processing are: picking, allowing the leaves to wither, heat-treating, and drying. Oolong and black teas are also allowed to ferment or oxidize, giving them their distinguishing colors and flavors.

White teasUnopened buds as well as the leaves are picked and processed for white teas. After processing these unopened buds are silvery white, the characteristic that gives white tea its name. Authentic white tea is only produced in the Fujian Province of China, but variations are also produced in other regions in India, China and Sri Lanka. White teas have light fresh flavors and lingering bittersweet finishes. The processing of white tea is very straightforward: the leaves are simply picked, steamed, and dried.

green teasOften called “unfermented” or “non-fermented” tea, green tea is generally grown in China and Japan. Brewed, green tea is light green in color and has sweet savory flavor. Green teas are first steamed or fired in woks to prevent oxidation (oxidation is a chemical process that turns leaves brown), then they are rolled to lock in flavor, and finally the tea is either fired a second time and dried, or simply dried immediately.

oolong teasOolong teas are referred to as “semi-fermented” because the leaves are allowed to partially oxidize before they are fired. Produced in China and Taiwan, various oolongs have different flavors depending on the level of oxidation before firing and the length of their firing time; these variations in processing result in some oolongs having strong floral notes and other oolongs that have sweet roasted flavors.

Black teasCalled “red tea” in China, black tea is the most common type of tea; it is produced almost everywhere tea is grown. In contrast to green and oolong teas, black tea is “fully fermented,” meaning it is allowed to fully oxidize before it is fired. And like coffee or wine, the flavor of a black tea depends on where it was grown.

Pu-erh teasPu-erh tea can be produced from white, green, oolong, or black tea. After processing, the chosen tea is fermented with a bacterium for years or even decades. Produced exclusively in China, pu-erh teas have a rich earthy flavor and deep full body.

scented and Flavored teasLike pu-erh teas, flavors and scents are combined with a white, green, oolong, or black tea after processing is complete. Teas can be scented or flavored with flowers such as jasmine or rose; or with fruit nectars, such as peach or raspberry

herBal teasCalled “teas” because they are prepared and consumed like tea, herbal “teas” are not actually tea because they are not derived from the Thea sinensis plant. Instead, most herbal “teas” are dried herbs and flowers; common varieties include: peppermint, chamomile, rosehips, and rooibus.

tea

Tea InfusIon GuIde

EquipmEnt:Intelligentsia loose leaf tea

Measuring spoon or gram scale

Beehouse teapot or to-go cup

Beehouse teapot mesh filter or paper tea filter

Hot (175°-212°) water

If using Beehouse teapot, rinse teapot with hot water from your coffee brewer. Rinsing with hot water prevents the teapot from cooling the water slightly. This will maintain the correct steeping temperature longer.

Refer to the infusion chart for loose leaf tea amounts, steeping time and Temperature. Place the packed tea filter into the heated teapot or to-go cup.

Using the hot water spigot from your coffee brewer*, pour water over the tea, into the teapot or to-go cup, saturating the leaves completely. Do not fill to-go cup entirely, fill to approximately 1 inch from the top.

Steep for the time period listed on the chart and remove the pre-packed tea filter. (Your customers can remove it themselves if taking the tea to go).

* For Green, White, and First Flush Darjeeling, a brewing temperature of 175o-180o is strongly recommended. Hot water from the spigot on the coffee brewer is around 200o (the best temperature for brewing coffee!). To avoid scalding green, white, or Darjeeling teas, Intelligentsia recommends adding some room temperature water to the cup or teapot before adding hot water from the coffee brewer.

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tEa

Tea Type Amount of Loose Tea Steeping Time

Temperature(˚F)

12 oz. to go 16 oz. to goor Beehouse

Teapot

20 oz. to go

Black 3 g, 2t 4 g, 2 T 5 g, 1 T 3 - 4 minutes 200-212Green* 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 3 minutes 175-1801st and 2nd Flush Darjeeling

3 g, 2t 4 g, 2 t 5 g, 1 T 3 minutes 175-180

Oolong 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 4 minutes 200-212White* 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 3 - 4 minutes 175-180Pu-Erh 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 5 - 6 minutes 200-212Herbal 4.5 g, 1½ T 6 g, 1½ T 7.5 g, 2 T 5 minutes 200-212

Tips for great tea at your store and at home:

Keep teas inside airtight containers in a cool dry place away from strong odors and direct sunlight

Intelligentsia recommends packing 6-8 tea filters of each type of tea in advance for maximum efficiency

Use bottled or filtered water, never distilled water, and tap water only as last option

For stronger flavor use more tea, not longer infusion time

Loose leaf tea has a shelf life up to one year if stored properly

For locations selling Intelligentsia teas: advise customers that individual brewing instructions are on the back of each package.

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Tea InfusIon GuIde

WANT GREAT COFFEE

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