☕ Coffee Machine & Grinder Calibration – Full Training Sheet (Hindi)

☕ Coffee Machine & Grinder Calibration – Full Training Sheet (Hindi)

Brand: Sip of Hope Coffee House

Company: SOH Hospitality Pvt. Ltd.

Training Partner: Barista Coffee Academy

Prepared By: Head Barista – Parjeet Kumar

Target Audience: Barista (Beginner to Advanced)

Trainer: Head Barista / Café Manager

Duration: 3–4 Hours (Theory + Practical)

Objective: Is training ke baad barista khud se coffee machine aur grinder ko sahi tareeke se calibrate kar sakega, consistency maintain karega aur shot failure ko diagnose kar paayega.

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1️⃣ Calibration Kya Hai? (Concept Clear Karo)

Calibration ka matlab hai:

Grinder, dose, grind size, temperature, pressure aur time ko aise set karna

Jisse har shot ka taste same, balanced aur repeatable ho

👉 Calibration daily change hoti hai kyunki:

Coffee beans fresh ya old hote rehte hain

Weather (humidity & temperature) change hota hai

Grinder burrs heat ho jaate hain

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2️⃣ Espresso Extraction Basics (Foundation)

Ideal Espresso Parameters (Standard)

Parameter Ideal Range

Dose (In) 18–20 g

Yield (Out) 36–40 g

Brew Time 25–30 sec

Ratio 1:2

Water Temp 90–94°C

Pressure 8–9 bar

👉 Golden Rule: Taste > Numbers

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3️⃣ Grinder Calibration – Step by Step

A. Grinder Parts Understanding

Hopper

Burrs (Flat / Conical)

Adjustment Dial (Fine ↔ Coarse)

Chute

B. Daily Grinder Calibration Process

Step 1: Grinder clean karo (purana grind hatao)

Step 2: Fresh beans use karo

Step 3: Initial grind medium-fine rakho

Step 4: Dose fix karo (e.g. 18g)

Step 5: Shot pull karo & time note karo

C. Grind Size Adjustment Logic

Shot Result Problem Solution

15–20 sec Under-extracted Grind Fine karo

35–40 sec Over-extracted Grind Coarse karo

Channeling Uneven grind WDT + Better tamp

⚠️ Rule: Ek time me sirf 1 variable change karo

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4️⃣ Dosing & Distribution Training

Ideal Dosing Tips

Hamesha digital scale use karo

Dose variation ±0.2g se zyada nahi

Distribution Techniques

Tap method

Stockfleth move

WDT (Needle tool best)

👉 Poor distribution = channeling = bitter/sour shot

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5️⃣ Tamping Mastery

Correct Tamping Rules

Straight & level tamp

Pressure: ~15–20 kg (consistent)

Double tamp avoid karo

Common Tamping Mistakes

❌ Tilted tamp

❌ Over-pressing

❌ Uneven surface

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6️⃣ Coffee Machine Calibration

A. Group Head Temperature Check

Ideal: 90–94°C

Flush before shot (2–3 sec)

B. Pressure Calibration

Pump pressure: 8–9 bar

Blind filter se check karo

C. Shot Time Control

Shot timer always ON

Manual stop consistency sikhao

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7️⃣ Milk Calibration (Extra but Important)

Steam Pressure Ideal

1.2–1.5 bar

Milk Texture Guide

Drink Texture

Cappuccino Thick foam

Latte Silky microfoam

Flat White Very thin foam

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8️⃣ Taste Diagnosis Training (MOST IMPORTANT)

Sour Shot

Reason: Coarse grind / low temp / fast shot

Fix: Finer grind / longer time

Bitter Shot

Reason: Fine grind / over extraction

Fix: Coarser grind / shorter shot

Hollow / Watery

Reason: Low dose / channeling

Fix: Better distribution & dose

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9️⃣ Daily Calibration SOP (Barista Routine)

☑️ Machine ON (30 min warm-up)

☑️ Grinder clean

☑️ Dial-in shot

☑️ Taste & adjust

☑️ Log book update

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🔟 Emergency Backup Calibration (Rush Time)

Same dose rakho

Sirf grind size adjust karo

Milk drinks pe focus rakho

Espresso waste avoid karo

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1️⃣1️⃣ Practice Exercise (Training Session)

Exercise 1: 3 grind sizes – taste difference note karo

Exercise 2: Same grind, different dose

Exercise 3: Channeling intentionally create & fix

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1️⃣2️⃣ Evaluation Sheet (Trainer Use)

Skill Pass / Fail

Grinder calibration ⬜

Tamping consistency ⬜

Shot time control ⬜

Taste understanding ⬜

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✅ Final Golden Rules

☕ Coffee fresh honi chahiye

⚙️ Calibration daily hoti hai

👅 Taste sabse bada judge hai

📒 Data + experience = Perfect shot

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Prepared for Professional Café & Barista Training

Brand: Sip of Hope Coffee House

Company: SOH Hospitality Pvt. Ltd.

Trainer & Author: Head Barista Parjeet Kumar (8+ Years Experience)

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📍 Usage Rights:

Internal Barista Training

Workshops & Certification Programs

Café SOP & Staff Manuals

© Sip of Hope Coffee House | SOH Hospitality Pvt. Ltd.