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from the upcoming version 3 Recipe Index.		  
   
Introduction  
   
Consistency is the greatest accomplishment of any fresh food service establishment. While public consciousness dictates a pre-conceived notion of what 'lettuce' should taste like, no such notions exist for coffee. Thus while re-creating a consistent tasting salad is quite simple, the same cannot be said for coffee. Part of the difficulty lies in the complexity of the actual flavor of coffee. Research into the human response to flavor sensation has yielded quite a plethora of information about how we create 'taste memories', and how these memories play a role in our survival instinct; just as a tactile memory of 'heat' and fight or flight does. While these memories began as only survival instinct recent research has focused on how this collection of taste memories plays a role in a more sublime manner; our definition(s) of complex flavor profiles.  
   
Coffee is the second most complex 'flavor'. There are 137 different and distinct 'flavor elements' which are combined into the general public consciousness as the taste of 'coffee' (aged red wine is first with 143 'flavor elements'). Coffee is a more complex taste sensation than both vanilla and chocolate, and far more complex than most of the foods which we normally consume. In the early 1970's McDonalds commissioned a series of studies concerning the public definition of the flavors of both french fries and hamburgers. While these studies were meant mostly as a means to define their flavor profiles for internal use only, these studies opened up a huge debate concerning the public definitions of food flavors in general. Several flavor profile studies soon followed, including research into cigarette flavors which caused a complete reformulation of Marlboro Lights in 1983, and the now infamous reformulations of both Coca Cola and Pepsi products during the 1980's.  
   
These studies should teach us that the very definition of a given 'flavor' is subject to change; just as the definition of 'beauty' changes every 20 years, or the definition of industrial design changes every 7 years.  
   
With all this change, how really does consistency play a role in a coffee bar? Studies continue to confirm that the majority of consumers would prefer a mediocre albeit consistent product as opposed to a stellar product one day, and a mediocre product the next. Sad as this may seem, it should teach us, the baristas, that there is a dualistic formula to the 'perfect cup of coffee': First, perfect in and of itself must exist within a context pertaining to the whole of the coffee bar and second, that deviating from a given recipe to make the drink 'just a little better' hurts rather than helps. What we must strive for is making the whole of any given coffee bars' offerings better as well as honing our personal talents. The social implications of the coffee bar are so complex that confining a study to any one aspect therefore neglects the obvious implications of the whole, however we should gleam these insights:  
  • Coffee is simply both a want and a need. Food, clothing, and shelter are the basic human needs, soon after follows entertainment and escapism. While coffee is only a mild stimulant, it should be noted that the addictive nature of both the product itself and the environment are what keep us employed as baristas.
  • Coffee serves a basic human instinct of 'ritual'.
  • Most people who visit a coffeehouse on a regular basis do so as much for the coffee and its effects as they do the atmosphere and socialization it offers.
  • Our customers are seeking two things in each cup of coffee: The best possible quality, and consistency over time.
  
   
In time, making the 'perfect drink' will become an act that doesn't even require thought, just like riding a bicycle. Martial arts share many common practices with the art of making coffee, one obvious commonality is the stress upon repetition of motion. This 'muscle memory' affects our ability to speed up and repeat simple actions like turning on a light switch to complex actions like skating. Any movement that is repeated 500 times becomes a 'muscle memory'. Cognitive and physical reaction times necessary to perform a movement get stored in a sort of 'short term memory' in the muscle and nervous system. After committing such actions to muscle memory performing a basic function such as reaching for a cup or pouring a syrup become activities that no longer require brain usage.  
   
This useful bit of knowledge will become indispensable on bar. This 'muscle memory' then frees us to focus more on the drinks being called and interacting with the customers. As we master the various intricacies of being a barista even remembering drinks that are being called will become information stored in short term memory. The barista is free to make drinks quite rapidly while maintaining complete consistency and having an in depth conversation with a customer.  
   
  • Flavor
  • Effect
  • Experience

The bitter memory of a bad experience will last long after the lingering flavor of a good drink.

  
   
Flavoring  
   
Every processed food we consume, from deli meat to candy contains flavorings. These flavorings walk a thin line between spice and chemical; an area of consumables which has no nutritional value (is not a 'food') yet is somewhat governed by the FDA. These 'flavorings' are 'safe' by any reasonable definition though are not even in the spectrum of consumables sought out by the audience coffee attracts. The irony is therefore the continuing popularity of flavored coffee in the specialty coffee market.  
   
These 'flavored by the roaster' coffees are referred to by the industry as 'N&A' coffee. This refers to the FDA's label for this type of consumable 'natural and artificial flavorings'; the ingredient listed on so many processed foods. Flavoring coffee in this manner has only one positive attribute and a host of negatives: N&A coffee has a massive consumer base. On the negative side: A whole set of equipment should be dedicated to flavored coffee; the flavorings infest everything they touch from the grinder to the holding vessels. Flavored coffees aren't multi-drink functional, they're only served as hot drip brewed coffee, and flavored coffee is only available as the flavor that's currently brewed. This differs from flavoring a coffee with a syrup in which 'any' flavor is possible with only a single house blend coffee on tap.  
   
The alternate and far more functional option for flavored coffee is flavoring with a coffee syrup. Syrup, unlike N&A, is a 'natural' product which is healthier for the consumer and is also multi-drink compatible; the syrup can be used to flavor anything from a blended mocha to drip brewed coffee to a latte. The choice for flavoring coffee ultimately depends on public demand however even with a flavored coffee available, a coffeehouse will have to keep at least a minimum selection of syrups on hand.  
   
The most popular flavorings in order are:
  • Chocolates, not normally considered on the syrup list, however syrups can include cocoa or dark chocolate bases.
  • Vanillas (the family of vanillas, French, Vanilla Bean, etc.)
  • Caramels (caramelized sugars incl: creams and crème brule)
  • Nuts, Hazelnut (Almond/ Macadamia)
  • Liquors, Irish Crème (kalua, orange, cacao, etc.)
  • Fruits, Raspberry, Cherry, Strawberry, Blackberry
  
   
A basic stock of syrups for the coffeehouse would be: Vanilla, Caramel, Hazelnut, Almond, Irish Crème, Raspberry and Cherry, with selections growing from the basic categories. A syrup is meant to enhance, sometimes quite subtly, the flavors already present in the drink. A syrup should not be the primary flavor but should balance against the coffee. All syrup shots are measured by volume for each drink size. A general rule of thumb is that the syrup should be present in a drink at 10%. That is, a 16 ounce drink would have a 1.5 ounce syrup shot.  
   
Fruit syrups contain varying amounts of acids including citric acid, which curdles dairy. Be careful using them, especially in hot drinks.  
   
Do not 'time' a syrup pour, different syrups pour at different rates due to viscosity. Learn to either 'see' or 'feel' the amount of syrups, and always frequently double check your measurements with the jigger.  
   
We are far more aware of flavors in hot foods; consider the difference between hot pizza and cold pizza. This is why the same volume of syrup is used in a cold drink even though the total volume of the drink is less due to the presence of ice. Syrups are meant to 'enhance' a drink, not 'cover it up'. More is NOT better with syrups!  
   
Steaming Milk  
   
Steaming Milk is often the most misunderstood operation of proper coffee bar procedure, and therefore should be discussed first. While steamed milk will always play second fiddle to espresso, it is nonetheless the basis for the majority of the drinks we create, and therefore needs to be 'perfect' every time we serve it.  
To Steam Milk:  
  1. Fill a cold and clean pitcher between 1/3 and 1/2 full of cold milk.
  2. Face the espresso machine and maneuver the steam wand so that it is at a 45o angle to the machine (on the diagonal of the machine).
  3. 'Tuck' the wand so that the wand is as perpendicular to the floor as is possible.
  4. 'Belch' the steam wand (open it quickly) to emit any built up condensation which would otherwise foul the texture.
  5. Now place the wand into the steaming pitcher.
  6. Bury the tip of the steam wand in the cold milk. Turn the steam wand on full.
  7. Slowly lower the pitcher so that the 'tip' of the steam wand grabs and 'stretches' the surface of the milk. Too fast and the steam will 'spit' and cause large bubbles. Too slow and the milk will begin to 'scream'.
  8. A blind man can steam milk; proper steaming is indicated purely by sound. Milk should whisper and slightly spit until 100 degrees: After the wand is buried in the milk it should be silent.
  9. Continue to 'stretch' the milk until 100o, at which point the wand should be buried in the milk by raising the container. The wand should be positioned so that the milk continues to 'swirl' about the pitcher.
  10. Promptly turn off the steam so that the milk is at a final temperature of 140-160o. Most thermometers 'climb' 5-7o.
  11. Immediately wipe off the steam wand and 'belch' the wand using a rag so that no residue is allowed to form inside the wand.
  
   
The 140-160o temperature range? No drink should be served with milk below 140o. The 'hotter' the milk, the less 'silky texture' it contains. Optimal serving conditions are immediately after the milk has been steamed at 150o, however within the range of 140-160o is acceptable.  
   
This method is a general-purpose steaming method. From this, techniques to enhance the texture of skim milk, slowly develop breve, and even properly steam whole cream are possible. Proper manipulation of the steam valve between closed and full-open are possible as well as the angle of the pitcher and the rate of stretching to properly develop each type of dairy being used. As a rule of thumb, skim should be 'stretched' more slowly but at full heat. Breve needs to be stretched more slowly, with less heat. Whole cream can barely be stretched, again with less heat.  
   
NEVER RE-STEAM MILK!!!  
   
Once the milk has been steamed and served, rinse the pitcher. Even a slight amount of 'steamed milk' left in the pitcher when fresh milk is poured for use can add a 'taste' to the milk. A clean pitcher is absolutely necessary. The practice of saving the small leftover amounts of milk to add to fresh milk for steaming later is a bad habit. Your customers are paying top dollar for their drinks, give them the freshest and best product possible.  
   
Calling Drinks  
   
Consistent drink calling is the key to proper communication between the register and the bar. The 'flow' of a rush will become quickly disrupted by mis-calling drinks. This method of 'calling' also works well to mark cups. A mark as simple as 'd' for decaf or 'v' for vanilla requires little time in a rush but will insure that you're making the proper drink. This is a simple method of drink calling based on order of production, and to date has been the easiest all around method to learn and implement.
  • Size(16oz assumed, call other sizes)
  • Caffeine(regular assumed, call 'decaf')
  • Temp(hot or iced)
  • Dairy(whole assumed, call skim, rice, etc.)
  • Syrup(none assumed, call vanilla, etc.)
  • Drink(call mocha, latte, Thai, etc.)
  • Extrasnone assumed, call 'with whip', etc.)