12 slides, with what the presenter says. Highlighted words are cues: saying them makes something on the slide move.
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1
Cover
Opens with a fade
Hi everyone, and welcome to the team. This is your first week, so we keep it simple. Today we cover four things: espresso, milk, our house drinks, and how to stay calm in a rush. Grab a coffee and get comfy.
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2
Mistakes normal
Enters with a push
Let me be honest with you. Your first shots will taste bad. Mine did, and so did everyone's on this team. We all poured plenty of them straight down the sink. That's how you learn, so please don't worry about it.
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3
Espresso recipe
Enters with a wipe
Every shot has three numbers. First we weigh the coffee in, about 18 grams for a double. Then we weigh the espresso out, about 36 grams, so twice the dose. The shot should run for about 25 to 30 seconds. That's where we start, and then we taste it.
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4
Taste guide
Enters with a slide over
Every shot, take a little taste. If it's sour, thin, and it ran fast, the water went through too quick. Turn the grinder finer. If it's bitter, burnt and dry, it ran too long. Turn it coarser. Small moves, then taste again.
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5
Clean prep
Enters with a split
Before every shot, wipe the basket dry and keep it clean. Tamp level and firm, every time. And check your grind when you open a new bag, or when the weather changes. Humidity really does change how coffee flows.
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6
Milk setup
Enters with a dissolve
Good milk starts before you touch the steam. Use cold milk, straight from the fridge, in a cold, clean pitcher. Fill it to just below the spout, so there is room for the milk to grow. Then open the wand for a second to purge it. That clears out the water, so it does not end up in your milk.
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7
Stretch and texture
Enters with a push
Steaming has two parts. First you stretch. Put the tip just under the surface, a little off centre, and listen for a soft paper tearing sound. That is air going in. After a few seconds, lower the pitcher a little so the tip sits deeper. The milk starts to spin in a whirlpool, and that turns the foam silky.
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8
Milk temperature
Enters with a wipe
Watch the temperature. Stop when the milk reaches sixty to sixty five degrees. If it goes past seventy, it scalds and loses its sweetness. No thermometer handy? Put your hand on the side of the pitcher. It should feel hot, but comfortable to touch.
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9
Good milk
Enters with a slide over
You can see when milk is right. Big bubbles mean it needs a tap on the counter and a swirl. Good milk looks glossy, like wet paint. Once you pour, purge the wand and wipe it clean, every single time. And never reuse leftover milk. Start fresh for each drink.
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10
House drinks
Enters with a zoom through
You already know the two things every house drink needs. A good shot of espresso, and silky steamed milk. Our three house drinks all use those same skills. We'll make each one with you at the bar, so you can watch, then try it yourself.
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11
The rush
Enters with a push
A rush can feel like a lot. The way through is simple. Make one drink at a time, in the order the tickets came in. When it's done, move to the next ticket. Keep your station tidy as you go. And if you fall behind, speak up early. Someone will jump in, and speed comes with practice.
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12
Ask anyone
Enters with a fade
If you remember one thing from today, make it this. When you're not sure, ask anyone on the team. Every one of us learned the same way you will. We'll practise all of this together on shift. See you on the bar.
