Welcome to the Happily Brewing training manual. This is your reference for everything from dialing in espresso to keeping your equipment in shape. Work through it at your own pace, and reach out to our team anytime you want to go further down the coffee rabbit hole.

The Story of Frothy Monkey Coffee Roasters

Frothy Monkey has called Nashville home since 2004. After opening a few cafes around town, the natural next step was obvious: roast our own coffee. In 2015, we got our hands on a 1950s Probat roaster, and Frothy Monkey Coffee Roasters was born.

We focus on fair pricing, sustainable farming, and responsible sourcing. We pay above fair trade minimums for our green coffee and use organic practices wherever we can. Working directly with coffee-growing families means we stay close to the real challenges they face, and we reinvest in the continual improvement of their harvest year after year. We're committed to the communities we serve, the farmers we buy from, and our Frothy team. Every step from farm to roast to brew is done with one goal: serve you the best coffee experience we can.

Today we offer an amazing selection of coffees from around the world, cold brew kegs and cans, cafe supplies, smallwares, equipment, tech service, and in-depth barista training. We're stoked you chose Frothy Monkey Coffee Roasters as your coffee provider, and we look forward to taking you as far down the coffee rabbit hole as you want to go.

– The Frothy Monkey Coffee Roasters Team

Roasting

Our roasting process begins with selecting high-quality specialty grade green coffee from the world's best farms and co-ops. Each coffee is roasted to accentuate its natural taste characteristics, whether single origin or blended. Roasters monitor bean temperature, exhaust temperature, and gas pressure using Cropster roasting software to ensure consistency and make adjustments for optimal flavor. Each batch is cupped and assessed for quality.

Single Origin Coffees

Coming from unique farms, mills, or co-ops, these seasonal coffees are roasted lighter to preserve the inherent flavors of varietal and terroir.

Signature Blends

Designed for specific taste profiles, these curated blends appeal to a variety of palates. Examples include Howler, 12South, and Brunch, with components adjusted seasonally to fit the set flavor profile.

Quality Control

We have procedures in place to ensure that all roast batches are to specification, but even still, we meticulously cup, brew, and taste our coffees every day to ensure that we're always sending out the best possible roasted coffee.

Our attention to these details with each coffee we produce is what makes Frothy Monkey Coffee Roasters coffees unique and delicious. We know you'll taste it in the cup!

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Our Coffees

Signature Blends

• 12South (Medium): Plush body, low acidity, and sweetness with notes of chocolate, hazelnuts, and red apples.
• Howler Espresso: Balanced and complementary to steamed milk, with almond butter, dark chocolate, and fruity notes.
• Brunch (Light): Vibrant and juicy with citrus acidity and tea notes.
• Brute (Dark): Full-bodied and robust with minimal acidity, featuring cocoa nibs, burnt sugar, and macadamia nut notes.
• Eventide Decaf: Decaffeinated using a chemical-free ethyl acetate (EA) process, with notes of chocolate, molasses, marshmallow, cherry, and baking spice.
• Midshift Half Caff: A blend of decaf and bright Ethiopian coffee, with tangerine, marshmallow, and cocoa powder notes.
• Cold Brew Blend: Refreshing and bright, with Bartlett pear, milk chocolate, and hazelnut notes.

Seasonal Coffees

• Sprang! (Spring): Bright, fruity, and balanced.
• Slip & Slide (Summer): Juicy and refreshing.
• Dia de los Muertos (Fall): Medium bodied and sweet.
• Festivus / Sweater Weather (Winter): Deep, robust, and warming.

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Drip Coffee & Cold Brew

Drip Coffee

Drip coffee is the staple of all coffee shops. Although this is a fairly straightforward process, there are some things you can do to ensure the coffee tastes as delicious as possible.

Standards

• Coffee should be held for no longer than 2 hours after it is brewed.
• Grind coffee right before brewing. Do not pre-grind. (Pre-dose prep is okay.)
• Pre-wet the filter to eliminate any papery taste.
• Brew half batches when the cafe isn't busy!

Brewing Ratios

Coffee	Ratio
12South	54 g/L
Brunch	55 g/L
Brute	52 g/L
Eventide	57 g/L
Single Origin	53 g/L

Brewing Procedure

1. Make sure you are starting with a clean, empty basket and an empty dispenser.
2. Place a new coffee filter in the basket and pre-wet.
3. If using a precision grinder, place the basket with the filter underneath. Select the correct hopper and amount on the grinder and press start.
4. If using a bulk grinder, place the weighed-out coffee into the hopper. Select the correct grind setting for drip coffee, then grind into your filter or designated container.
5. Slide the basket with ground coffee into the brewer and make sure the container is centered under the basket.
6. Select and hold down the appropriate brewing program button for the left or right side (i.e. Full Batch, Half Batch).
7. Wait until the drip cycle has finished before grabbing the dispenser. Flip the gray brew cap over on the dispenser to keep the coffee hot. Now you're ready to serve.
8. Empty the basket to prevent dripping onto your counter.

Cold Brew

Cold brew has been a popular way to serve coffee for over a decade. Frothy Monkey offers cold brew concentrate and cans to make for an easy implementation into your program. If you prefer to make your own cold brew in house, we recommend using the Toddy method below. All items can be purchased through Frothy Monkey Coffee Roasters.

Toddy Cold Brew, Step by Step

1. Place the plastic lift in the bottom of the 5 gallon Toddy container.
2. Wrap the nylon filter around the edges of the container.
3. Open up and place the paper filter inside the nylon filter.
4. Grind 5 lb of Frothy Cold Brew Blend on the coarsest grind setting of your bulk grinder, and pour the coarsely ground coffee inside the paper filter.
5. Measure out 14 qts of cold, filtered water in a Cambro container or pitcher.
6. Pour just enough of the cold, filtered water over the coffee grounds to get all the grounds wet. Do not stir the grounds.
7. Loosely tie a string around the bunched-up top of the paper filter.
8. Pour the remaining cold, filtered water (14 qt total) until the water level reaches around the bottom of the Toddy logo.
9. Place the lid on top and label with the date and time. Let the coffee sit for 24 hours at room temperature.
10. Once the coffee has extracted for 24 hours, pull out the nylon bag and let it drain into the container. Keep the nylon filter! Clean it with warm/hot water and let it air dry.
11. Yield should be around 2.5 gal (8L). Use equal parts cold brew concentrate and cold, filtered water when filling up the keg or container. For a 5 gal container you'll use 2.5 gal concentrate and 2.5 gal cold, filtered water. Date the container with the date it was made.
12. Serve over ice.

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Espresso Terminology

• Espresso Grinder: The designated grinder on your espresso bar for grinding coffee fine enough to brew in your espresso machine. Not all grinders can grind this fine, so this distinction matters. Even when a grinder can do both, workflow reasons make a dedicated espresso grinder necessary.
• Knock Box: The disposal outlet for your spent espresso pucks. Typically located near your grinder for workflow speed, it may be a standalone countertop box with a bar, or positioned over a designated trash can or compost.
• Portafilter: A composite of "portable" and "filter," this is the small filter mechanism that locks into your espresso machine for brewing shots. The handle helps twist the portafilter's ears into and out of the group head.
• Portafilter Baskets: The mesh-bottom metal baskets that pop into and out of the portafilter. They come in different sizes and shapes for different brewing goals, and are meant to be cleaned at the end of each day.
• Group Head: An espresso machine may have between 1 and 4 group heads. This is the part the portafilter locks into for brewing, and it delivers the brew water that flows through the puck during a shot. Each must be cleaned at the end of the day.
• Group Gaskets: Circular pieces of rubber in each group head that help the machine keep pressure during a shot. They wear down over time and must be replaced after every few months of heavy use, or your portafilters will start to slide.
• Button Board: Simply where the brew buttons are located on your espresso machine.
• Steam Wand: The arm protruding from the machine that delivers steam from the steam boiler. It should be used only to steam milk for espresso beverages.
• Tea Tap: The hot water valve that hangs over the drip tray. It pulls hot water from the lower part of the steam boiler and delivers boiling water instantly. Despite the name, this water should never be used for teas or Americanos. Use it only for cleaning syrup from shot glasses or dosing small amounts of water to mix matcha powder.
• Gauges: The Brew Pressure Gauge shows the machine's pump pressure, which typically rests between 4 and 12 bar but should read between 8 and 9 bar when a shot is pulled (depending on preference). The Steam Pressure Gauge shows the pressure of the steam exiting the steam boiler when you activate the steam wand.
• Cup Warmer: As heat rises from the boilers, the top of the machine heats up. Many cafes store ceramic mugs here to preheat them. Don't store your steaming pitchers here, as you want them to stay cool.
• Drain Tray: Located beneath the group heads, tea tap, and steam wands, it catches liquids from the machine and routes them under the counter. Never pour milk into the drain tray as it can clog the drain over time. Clean it every night after service.

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Espresso

Espresso is just another way to brew coffee! You can brew any coffee you like through your espresso machine. There is no such thing as "espresso specific coffee," but there are coffees like Howler, our blend curated and roasted with espresso brewing in mind. It is roasted to produce a specific flavor profile year round even though its components change throughout the year due to coffee's seasonality.

What Specifically Is Espresso?

Espresso is an approximately 2 oz, highly concentrated coffee brewed by forcing pressurized hot water through a "puck" of finely ground coffee. Without the pressure the water would not be able to make it through the fine bed of coffee. This is why you need an espresso machine to make proper espresso!

The Importance of Quality Espresso

Since espresso is the foundation of so many drinks in a cafe, it's crucial that it stays consistent in both flavor and texture from day to day. A bad shot can make or break someone's coffee experience, whether they are new to coffee or a long-standing veteran with thousands of cups under their belt.

Coffee Types for Espresso

Espresso Blend: Typically a combination of beans from different origins offering a balanced, chocolatey flavor profile. It's designed for pulling consistent shots and pairs well with milk. Our Howler Espresso Blend is medium-heavy bodied with notes of chocolate, nuts, and fruit. It performs beautifully in milk-based drinks while standing confidently on its own.

Single Origin: Coffee beans from a specific farm, co-op, producer, or region, highlighting unique flavor characteristics.

Decaffeinated: A coffee with all the same roast characteristics of a well-crafted espresso blend or single origin, but without the caffeine. Many guests avoid caffeine for serious health conditions or personal reasons, so always take decaf orders seriously. Our Eventide Decaf proves decaffeination doesn't mean compromise. Decaffeinated using a chemical-free ethyl acetate (EA) process, it's a darker roast with notes of chocolate, molasses, marshmallow, cherry, and baking spice. Don't want to brew full pots of decaf drip? Decaf Americanos are a great alternative and help minimize waste.

Standards for Espresso

• Use coffee 4 to 14 days off the roast date.
• Balance acidity, sweetness, and bitterness.
• Serve espresso immediately!

Dialing In

"Dialing in" is adjusting how the coffee tastes by changing how much ground coffee is used (dose), how much liquid coffee is made (yield), and how long it takes to brew (time). We recommend using a set dose and yield so the only variable you manipulate is brew time.

Brewing coffee is all about the ratio of coffee to water. We recommend a 1:2 ratio for espresso. If you dose 20 grams of ground coffee, you'll want to brew 40 grams of liquid coffee. When we dial in, we're just adjusting how quickly or slowly that 20 gram dose brews into 40 grams of espresso. Imagine water moving through sand versus gravel. The particle size makes a huge difference, so we adjust grind size to control how much TIME it takes.

Extraction

Roughly 30% of coffee is water soluble. Dissolve every bit of that 30% and the result is very bitter and unpleasant, which we call OVER EXTRACTED. Extract too little and it's very sour and unpleasant, which we call UNDER EXTRACTED. We want to extract 18 to 22% of the water soluble bits. That's where you'll find espresso that tastes balanced with a touch of sweetness, not too sour, not too bitter, and not too watery. You don't have to be a science wizard. Adjusting your grind size and using your taste buds is all that's required.

Key Variables

• Dose / Input: The amount of ground coffee, typically 18 to 20 grams depending on basket size. Keep this fixed to limit your variables.
• Yield / Output: The weight of extracted coffee, typically 27 to 45 grams (1.5 to 3 oz) depending on roast level and desired texture. For Howler, output weight almost never exceeds 45 g.
• Grind Size: How coarse or fine the particles are. Finer coffee creates more surface area and extracts more; coarser extracts less. Remember the sand versus gravel image.
• Time: The ideal extraction time is usually 20 to 30 seconds. Because other variables create subtle changes, shots may vary within a 2 to 3 second range.

Visual Characteristics

A shot starts slower and speeds up at the end as fewer soluble particles remain. Expect liquid to start dripping before 10 seconds have passed. Espresso should have a consistency similar to warm honey with a thick, golden-brown crema on top.

Taste & Mouthfeel

A properly extracted shot has a great balance of flavor with a smooth, viscous texture. We're looking for sweetness, acidity, and bitterness all well represented without one dominating. Reference the Espresso Compass for guidance.

Distributing, Settling & Tamping

Distributing the grounds into an even bed before tamping enables an even extraction and consistent, delicious shots. It ensures water passes through all the grounds at the same speed and pressure. Any gaps, holes, or uneven distribution can cause water to channel, over-extracting parts of the puck and under-extracting others, resulting in an unbalanced shot.

Settling is achieved by tapping the portafilter on your bar surface one or two times after grinding. Only one or two solid taps, no repetitive tiny taps. Whether you tap once or twice, do the same thing every time. After the coffee has settled, tamp the puck to create an even layer of resistance. Disperse pressure evenly so the flow of water stays consistent. Uneven coffee lets water find the path of least resistance, over-extracting some and under-extracting the rest.

Bar Flow & Setup

Before pulling shots, set yourself up for bar flow success. "Mise en place" means everything in its place. Tools and equipment should each have a home: syrups always in the same place, whisks and spoons always in the same place. It's essential that all baristas embrace the same homes for items on the bar. This builds muscle memory, fluidity, and efficiency, and keeps stress levels lower when working together.

• Grab 3 to 4 towels: one for drying the portafilter and cleaning the tamp, one for the steam wand, and one or two sanitizer rags for general cleaning. Don't use the towels for anything other than their designated purpose.
• Fill the espresso grinder hoppers.
• Ensure all items are restocked and accessible: cups, lids, syrups, milks, etc.
• Place whisks and spoons in a container with a small amount of sanitizer water.
• Make sure your scale is charged and ready.
• Allow 10 to 15 minutes to dial in before the cafe opens.

Step-by-Step Espresso Preparation

1. Remove the portafilter and flush out your group head.
2. Clean and dry the portafilter.
3. Grind the proper dose of coffee into your portafilter.
4. Distribute.
5. Tamp.
6. Wipe any coffee grounds off the rim of the portafilter.
7. Insert the portafilter into the group head and brew immediately. Place a measuring glass, preheated mug, or to-go cup underneath.
8. Watch for volume by weight, extraction time, and visual characteristics.
9. After the shots have finished, empty and clean the portafilter before placing it back into the group head.

Tips While Dialing In

• Isolate one variable at a time. With dose and yield locked, the variable you'll manipulate is TIME.
• Keep the espresso hopper at least half full if possible.
• Small adjustments go a long way. Typically the smallest notch alters the time by about 2 seconds.
• After adjusting the grinder, purge two doses to remove retention from the old setting.
• Test a couple of shots before making more adjustments. Don't chase your tail!
• Taste tells you everything you need to know about the extraction.
• Be aware of palate fatigue. Use a cleanser like sparkling water or take recovery time between tastings.
• Spit out shots after you taste them so you can keep tasting without getting over-caffeinated.

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Tasting Espresso

As you practice dialing in, your palate will naturally become more discerning. Below are some helpful things to focus on as you taste espresso and get comfortable with its nuances.

6 Aspects of Taste

1. Fragrance & Aroma: The scent of the dry and wet coffee respectively. The aroma of a finished espresso should be pleasant with no overpowering bitterness or acidity.
2. Body & Mouthfeel: The feel of the coffee on your tongue, or its viscosity. Heavy bodied coffee feels more viscous; lighter bodied feels less so.
3. Acidity: A physical reaction often felt on the sides of the tongue, where the cheeks pucker and the mouth waters. Described as bright or sparkly. Types include citric (lemon, lime, grapefruit), malic (rhubarb, apple, pear), tartaric (grape, cranberry, white wine), and phosphoric (a sparkling sensation like soda, black currant).
4. Sweetness: Like acidity, it can be an impression or a flavor (brown sugar, plum, vanilla).
5. Bitterness: Caffeine is inherently bitter, so there's no avoiding it entirely. Desirable bitterness includes dark chocolate, baker's chocolate, and fruit skin or rind.
6. Finish: The lasting impression, or aftertaste. A good finish leaves a pleasant lingering of complex flavors and leaves the drinker wanting more.

Notable mention: Astringency. Astringency is the pulling of moisture from the tongue, a result of too many coffee solids in the espresso. It creates an unpleasant feeling that accentuates a negative finish and should be avoided.

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Dial-In Cheat Sheet

Now that we're familiar with our equipment and terminology, here's the quick reference for dialing in and tasting shots. We're aiming for coffee that tastes balanced with a touch of sweetness, not too sour, not too bitter, and not too watery. We dial in each day before opening, and throughout shifts as needed.

• Overextracted = shot ran too slow. Think lifeless, bitter, drying, astringent.
• Underextracted = shot ran too fast. Think salty, sour, with an unpleasant finish.
• Generally 20 to 30 seconds is the range where you'll find the sweet spot.

When pulling shots we recommend dosing 18 grams of ground coffee in your 20 gram baskets. A scale is best for precision, but the easiest way to dose is to fill to the top of the line in your 20 gram basket, which is placed to land close to 18 grams. Remember, your espresso machine is volumetric: the double shot button is programmed to stop brewing when the correct amount of liquid has brewed.

Step 1: Pull a Test Shot

• Grind out 2 doses worth of coffee and throw away the stale leftover grounds.
• Wipe and dry the portafilter.
• Fill your portafilter with 18 grams of ground coffee (dosing).
• Distribute the coffee evenly.
• Tamp evenly.
• Lock the portafilter into the machine and place your vessel underneath.
• Press your double shot button.
• Notice the brew time. Yesterday's brew time is likely a good indicator of the sweet spot.

Step 2: Taste & Evaluate

• Too sour or watery? Shot ran too fast (underextracted). Coffee is ground too coarse, so make it finer.
• Too bitter or strong? Shot ran too slow (overextracted). Coffee is ground too fine, so make it coarser.
• Tastes balanced and delicious? You nailed it. Write your brew time on your hopper.

Step 3: Adjust the Grind Size (if needed)

• Small changes go a long way.
• Turn toward finer if it's too fast or sour.
• Turn toward coarser if it's too slow or bitter.
• Make tiny adjustments, like a tick or two.
• Always grind out 2 doses after a grind adjustment, then pull a new test shot. Repeat as needed.

Dialing in is not a one-and-done process. Variation is natural as equipment warms up and conditions change. Watch your shot times throughout the day and adjust as needed so great shots keep coming.

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Milk Steaming

Milk is made up of sugars, proteins, and fats. As milk heats, its proteins form tiny bubbles and its fats create a creamy texture that keeps the bubbles uniform. Milk's sugars are sensitive to temperature and create negative flavors when heated above 160°F.

Espresso machines have one or two steam arms, or steam wands, connected to a valve that uses the steam boiler's pressure to introduce heat and air into cold milk. To prepare espresso and milk drinks you'll steam milk to create micro-foam: creamy steamed milk with tiny, well-integrated bubbles. It has the consistency of wet paint or marshmallow fluff and is a delightful complement to espresso.

The process has two halves. First is aeration, when you actively make bubbles and swirl them into the milk, increasing volume by 20 to 50% before the milk reaches 100°F (body temperature). Second is when you stop adding bubbles and simply mix in what you've made while heating to the desired temperature, integrating everything into that marshmallow fluff texture. You can create texture ranging from creamy latte micro-foam to foamier cappuccino micro-foam. Always aim for tiny, well-integrated bubbles, never large bubbles or distinct layers of foam and milk.

Tips While Steaming Milk

• A thermometer is recommended for beginners.
• Always start with cold milk. It allows more time for texturing before it reaches final temp.
• Start with the steam wand tip below the surface for better control.
• To start aeration, lower your pitcher to expose the steam wand tip.
• Turn the steam wand off before removing your pitcher.
• Lightly tap the pitcher on the counter to eliminate large bubbles, then swirl to recombine the micro-foam with the milk. This is called grooming.
• Pour immediately after steaming to prevent the milk and foam from separating.

Standards for Steaming / Stretching Milk

• Keep a dedicated damp towel for wiping the steam wand only, to avoid cross-contamination.
• Standard hot drinks (lattes and cappuccinos): 150 to 155°F. Milk is sweetest in this range and begins to spoil above 160°F.
• Extra hot drinks: no more than 160°F.
• Kid drinks: 125 to 130°F.
• Traditional drinks (macchiato, cortado, flat white): 140 to 145°F.
• Clean and purge the steam wand after every use.
• Never re-steam milk. It's a sanitary concern. If a drink isn't hot enough for a guest, suggest extra-hot temperatures and remake it.
• Rinse the pitcher between each use and never pour milk into the machine's drain tray.
• Reduce waste by using only the milk you need per drink. Don't steam for more than one espresso drink at a time. Pour about 20% less milk than the drink calls for, since adding air increases the volume.

Step-by-Step Milk Steaming

1. Prepare the pitcher, using the inside measurements to start with the correct amount of milk.
2. Purge the steam wand of any water or residue with a quick burst of steam.
3. Position the steam wand at a 10 to 20° angle, straight out from the machine, with all the holes pointing down.
4. Immerse the tip just below the surface of the milk, slightly off-center to promote a whirlpool.
5. Holding the pitcher with one hand, open the valve completely to allow as much steam as possible. Place your other hand on the back or bottom of the pitcher to feel the temperature.
6. Slowly lower the pitcher to create a paper-tearing sound while forming a vortex. The sound should start within 2 to 3 seconds. This is aeration, adding air to create micro-foam.
7. Submerge the wand back under the surface when the pitcher is about the same temperature as your hand. Don't let the tip touch the bottom or side.
8. Continue the vortex to keep folding the milk. Tilting the pitcher can help.
9. When the pitcher reaches the desired temperature, stop the steam. Standard temp is when the pitcher is too hot to touch for more than a second.
10. Immediately clean the wand with the dedicated damp milk towel and purge with a quick burst of steam.
11. Swirl the textured milk right before pouring to properly combine the micro-foam and steamed milk.

Texturing Styles

Cappuccino (dry): More foamy than creamy, but still micro-foam. The top layer should have no less than 1 cm of foam. Incorporate more air at the start, about 3 to 4 seconds of heavy aeration with a more aggressive ripping-paper sound. The finished surface should have no large bubbles and a semi-glossy sheen. Used for cappuccinos, macchiatos, and any drinks specified as "dry."

Latte (wet): Less foamy, more creamy. The top layer should have between ½ and 1 cm of foam. Incorporate just enough air at the start to generate a little foam, about 2 to 3 seconds of light aeration. The finished surface should have no large bubbles and a glossy sheen. Used for lattes, flavored lattes, cortados, chai lattes, hot chocolate, steamers, and any drinks specified as "wet."

Flat white: Textured slightly less than latte style, with a very thin top layer of micro-foam. Used only for flat whites.

Texturizing Different Milks

Most shops use whole milk as standard. Its fats create a heavier body and creamier mouthfeel. The less fat in the milk, the less aeration needed (skim needs less than whole). The more fat, the more aeration needed (heavy whipping cream needs more than whole, and it is very, very loud).

Alternative milks: We recommend only using barista-formulated alternative milks designed to texture for milk-based drinks. Their makers add fats (often a seed oil) and sugars to help create micro-foam and to prevent curdling from coffee's acidity. Some single origin espressos or acidic latte syrups react differently with plant milks depending on acidity, so it takes practice and experience to handle these well.

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Latte Art

A lot goes into our expectations of how something will taste. Latte art can be the difference between a good experience and a great one. It takes time and patience to learn, but we believe it's a vital part of espresso beverage preparation. Great latte art is centered, symmetrical, and has good contrast between milk and espresso. You'll need good crema on your espresso and properly textured milk.

Variables in Latte Art

Distance: Where you start the pour determines whether your textured milk sinks below the crema or sits on top. The pitcher only needs to be 2 to 4 inches above the surface. Pour in a circular motion to distribute micro-foam throughout the mug. When the mug is over halfway full, place the tip of your pitcher right on the surface, as if kissing it. The foam will push out along the surface instead of sinking, and you'll be able to draw a design.

Speed: Pour quickly and consistently while filling, since milk separates into steamed milk and foam layers the longer it sits. If you pour too quickly at the start, the crema layer will break apart and you'll lose contrast. When ready to draw, tilt the mug and pitcher toward each other to kiss the surface, which increases speed and lets the foam come out smoothly.

Placement: Different designs need different starting placements. Know which design you're creating before you pour so you have a plan. A quick pause right before you start can help you readjust.

Basic Latte Art Designs

When pouring, the handle of your mug should face your body so the art is right-side-up for the guest at hand-off.

Heart

Master the heart before attempting other designs. It builds fluidity and confidence, and it delights guests.

• Start the pour from a high enough point that the milk sinks below the crema.
• When you've filled ⅔ of the mug, tilt the mug and pitcher toward each other and place the tip in the center, kissing the surface.
• Your foam will push out across the surface, creating a circle in the center.
• Tilt the mug away from your pitcher as you keep pouring in the center, leveling out the mug as it fills so you won't spill.
• Pull the pitcher up a few inches while continuing a steady stream.
• Push that steady stream to the opposite end, slicing your circle down the middle to finish.

Tulip

• Start the pour from a high enough point that the milk sinks below the crema.
• When you've filled ⅓ of the mug, tilt the mug and pitcher toward each other and place the tip just behind the center, kissing the surface.
• Push out a little foam and stop your pour. This is your base layer.
• Start again right in front of your last spot and push into that layer, creating concentric semicircles. Repeat a few times.
• After your final layer, pull the pitcher up a few inches while continuing a steady stream.
• Push that steady stream to the opposite end, slicing through the middle to finish.

Rosetta

• Start the pour from a high enough point that the milk sinks below the crema.
• When you've filled the mug halfway, tilt the mug and pitcher toward each other and place the tip near the bottom of the mug, kissing the surface.
• Gently move the pitcher left to right, moving the milk stream to the opposite side of the mug.
• At the end, pull the pitcher up a few inches while continuing a steady stream.
• Push that steady stream to the opposite end, slicing through the middle to finish.

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Drinks & Recipes

Quick conversion: 10 ml = 1 pump · 20 ml = 2 pumps · 30 ml = 3 pumps · 5 ml = ½ pump · 2.5 ml = ¼ pump

Traditional Drinks

Drink	Size	Build
Espresso	2 oz	Serve in a demitasse mug with a small spoon (optional sparkling water).
Macchiato (traditional)	2 oz	Serve in a demitasse mug with a small spoon; double shot with a dollop of milk foam in the center. Not the same as Starbucks' "Caramel Macchiato," which is really a vanilla latte with caramel drizzle.
Cortado	4 oz	Serve in a 4 oz glass; double espresso; 2 oz latte foam.
Flat White	5 to 6 oz	Serve in a 5 or 6 oz mug; double shot espresso; 4 to 5 oz latte foam.

Latte

Size	Build
8 oz	Double espresso; 6 oz steamed milk; flavored +10 ml syrup (1 pump).
12 oz	Double espresso; 10 oz steamed milk; flavored +20 ml syrup (2 pumps).
16 oz	Double espresso; 14 oz steamed milk; flavored +30 ml syrup (3 pumps).
Iced (16 oz)	Double espresso; 10 oz cold milk; 4 oz ice; flavored +20 ml syrup (2 pumps).

Cappuccino

Size	Build
8 oz	Double espresso; 6 oz steamed milk.
12 oz	Double espresso; 10 oz steamed milk.

Americano

Size	Build
8 oz	Double espresso; 6 oz 185°F water; flavored +10 ml syrup (1 pump).
12 oz	Double espresso; 10 oz 185°F water; flavored +20 ml syrup (2 pumps).
16 oz	Double espresso; 14 oz 185°F water; flavored +30 ml syrup (3 pumps).
Iced (16 oz)	Double espresso; 10 oz cold water; 4 oz ice; flavored +20 ml syrup (2 pumps).

Red Eye

Size	Build
8 oz	Double espresso; 6 oz hot coffee; flavored +10 ml syrup (1 pump).
12 oz	Double espresso; 10 oz hot coffee; flavored +20 ml syrup (2 pumps).
16 oz	Double espresso; 14 oz hot coffee; flavored +30 ml syrup (3 pumps).
Iced (16 oz)	Double espresso; 10 oz cold brew; 4 oz ice; flavored +20 ml syrup (2 pumps).

Steamers & Hot Chocolate

Size	Build
8 oz	10 ml (1 pump) syrup; 6 oz steamed milk.
12 oz	20 ml (2 pumps) syrup; 10 oz steamed milk.
16 oz	30 ml (3 pumps) syrup; 14 oz steamed milk.

Chai Latte

Size	Build
8 oz	3 oz chai; 3 oz milk; steam together and top with cinnamon powder.
12 oz	5 oz chai; 5 oz milk; steam together and top with cinnamon powder.
16 oz	7 oz chai; 7 oz milk; steam together and top with cinnamon powder.
Iced (16 oz)	6 oz chai; 6 oz milk; mix and top with 4 oz ice.

Dirty Chai = add a double shot of espresso and top with the steamed chai/milk mixture.

Amai Matcha Latte (sweetened matcha powder)

Size	Build
8 oz	1 tbsp matcha + 1 oz hot water, whisk; 5 oz steamed milk.
12 oz	1.5 tbsp matcha + 1.5 oz hot water, whisk; 10 oz steamed milk.
16 oz	2 tbsp matcha + 2 oz hot water, whisk; 12 oz steamed milk.
Iced (16 oz)	1.5 tbsp matcha + 1.5 oz hot water, whisk; 10 oz cold milk; 4 oz ice.

Seiwa Matcha Latte (unsweetened matcha powder)

Size	Build
8 oz	1.5 tsp matcha + 1.5 oz hot water, whisk; 5 oz steamed milk.
12 oz	2 tsp matcha + 2 oz hot water, whisk; 10 oz steamed milk.
16 oz	2.5 tsp matcha + 2.5 oz hot water, whisk; 12 oz steamed milk.
Iced (16 oz)	2 tsp matcha + 2 oz hot water, whisk; 10 oz cold milk; 4 oz ice.

Frothy Monkey Specialty Drinks

Monkey Mocha

Size	Build
8 oz	Double espresso; 5 ml (½ pump) mocha; 5 ml (½ pump) FM Banana; 4 oz steamed milk.
12 oz	Double espresso; 10 ml (1 pump) mocha; 10 ml (1 pump) FM Banana; 10 oz steamed milk.
16 oz	Double espresso; 15 ml (1.5 pumps) mocha; 15 ml (1.5 pumps) FM Banana; 12 oz steamed milk.
Iced (16 oz)	Double espresso; 10 ml (1 pump) mocha; 10 ml (1 pump) FM Banana; 10 oz milk; 4 oz ice.

Turtle Latte

Size	Build
8 oz	Double espresso; 5 ml (½ pump) mocha; 5 ml (½ pump) caramel; 2.5 ml (¼ pump) FM Pecan; 4 oz steamed milk.
12 oz	Double espresso; 10 ml (1 pump) mocha; 10 ml (1 pump) caramel; 5 ml (½ pump) FM Pecan; 10 oz steamed milk.
16 oz	Double espresso; 15 ml (1.5 pumps) mocha; 15 ml (1.5 pumps) caramel; 10 ml (1 pump) FM Pecan; 12 oz steamed milk.
Iced (16 oz)	Double espresso; 10 ml (1 pump) mocha; 10 ml (1 pump) caramel; 5 ml (½ pump) FM Pecan; 10 oz milk; 4 oz ice.

Hazelnut White Mocha

Size	Build
8 oz	Double espresso; 5 ml (½ pump) white mocha; 5 ml (½ pump) FM Hazelnut; 4 oz steamed milk.
12 oz	Double espresso; 10 ml (1 pump) white mocha; 10 ml (1 pump) FM Hazelnut; 10 oz steamed milk.
16 oz	Double espresso; 15 ml (1.5 pumps) white mocha; 15 ml (1.5 pumps) FM Hazelnut; 12 oz steamed milk.
Iced (16 oz)	Double espresso; 10 ml (1 pump) white mocha; 10 ml (1 pump) FM Hazelnut; 10 oz milk; 4 oz ice.

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Bar Workflow

It's very important to work efficiently behind the bar while maintaining quality. Whether there's a line out the door or only a few people in the store, work with speed while keeping your area clean and organized. This is made possible by mise en place: everything in its place.

Keep your bar setup organized the same way shift to shift, and maintain the same order of operations for prep and cleanup. This lets your spatial and muscle memory kick in and keeps your stress lower. An organized bar makes for an organized brain. Our bars are very visible to guests, and a well-kept bar sets the expectation for quality. Resetting your bar isn't just for after a rush; it's an elemental part of your workflow. It helps to set up the bar in the order of Grinder → Syrups → Espresso Machine → Service.

Working Alone: One Drink

1. Grab your cup or mug.
2. Prepare syrups/sauces in a shot glass or cup.
3. Prepare your pitcher or iced cup with milk.
4. Prepare espresso and pull directly on top of the syrup, whether in the shot glass or directly in the cup.
5. While the shot pulls, begin steaming milk at the same time.
6. Pour, finish the drink, and serve.
7. Clean and reset.

Make this your beverage prep mantra: cups, syrups, milks, shots!

Working Alone: Multiple Drinks on the Same Ticket

There's a system for making multiple drinks on one ticket so they come out close together with the best quality. The order is: iced beverages → largest hot drinks → smallest hot drinks.

1. Set out all cups (including filling iced cups with ice) in the order printed on the ticket.
2. Prepare all pitchers and pour milk into iced cups.
3. Prepare all syrups/sauces in shot glasses or cups.
4. Pull espressos.
5. Finish any iced beverages.
6. Steam for hot beverages, largest to smallest.
7. Serve.
8. Clean and reset.

Tip: go in order so you don't get lost.

Working Alone: Multiple Drinks on Different Tickets

1. Set up cups, syrups/sauces, and milks for up to 5 drinks.
2. Dose, settle, and tamp only as many shots as necessary. Don't pull shots early and let them sit. Shots should always be pulled to order.
3. Work drink tickets in the order they were received.
4. Serve drinks in the order they were ordered.
5. Clean and reset.

Working in Pairs ("Double Bar")

Working with a partner allows faster service without sacrificing quality, with each person focused on a set of tasks. The key is communication. Everything from shot setup and milk setup to traditional drinks and adding ice must be communicated. There can never be over-communication on bar, and there should rarely be silence between two baristas.

Barista 1 (Cups, Syrups, Shots)

• Communicating drink needs (size, syrups, temperature).
• Pulling espresso shots, prepping syrups/sauces, setting out cups.
• Making sure espresso stays dialed in.
• Grabbing supplies: refilling espresso hoppers, syrups/sauces, and cups.
• Communicating which shots are for which drink to Barista 2.
• Secondary milk steaming when Barista 2 hands off a milk.
• Cleanliness of the grinder area and drip tray.

Barista 2 (Milk, Handoff)

• Setting up milks, primary milk steaming, and pouring drinks.
• Communicating any needed shots to Barista 1 if missed.
• Communicating any drink issues from the customer to Barista 1.
• Grabbing milk and keeping the bar supply stocked.
• Ice for drinks.
• Cleanliness of the hand-off area and drip tray.
• Friendly hand-off to the customer.

Notes

• Timing matters. Shots shouldn't sit before the milk is poured, and vice versa. Milk steaming shouldn't start until the espresso begins.
• Swap positions during a rush if one of you feels stronger in the other role.
• Swap positions if one or both of you start feeling the strain of a station.
• Guest needs come first. If someone interrupts to ask a question, acknowledge them with kindness and help before getting back to your bar duties.

How to Avoid Strains on the Bar

Bar work means repeating the same motions hundreds of times a day, sometimes thousands a week. Keep your body in mind and work to avoid strain. Nothing you do behind the bar should cause you pain.

• Tamping with too much pressure is a common cause of strain. Keep your arm at a 90° angle when tamping to protect your wrists.
• Be aware of how you insert and remove the portafilter. Alternate arms so one isn't overworked.
• When knocking out spent pucks, don't hit the portafilter too hard on the knock box. It can strain your wrist and arm and damage equipment.
• Wear comfortable shoes and stand on anti-fatigue mats when possible.
• Never lift more than you're capable of, and don't be afraid to ask for help.
• Stretch before shifts, for your body's sake!

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Pour Over

Pour over is a way of brewing that highlights a coffee we find particularly special. It can also brew a fresh cup that the cafe isn't currently offering on drip. It's an art that takes attention to detail and patience from both the brewer and the customer who ordered it. Materials required: a brewer of choice, a grinder capable of filter grind size, a temperature-stable gooseneck kettle, a scale to track volume, a serving vessel, and a plan in the form of a recipe.

We recommend using the Kalita Wave as your pour-over brewer. Check out our brew guide.

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Tea

Our tea provider is Firepot Teas. Firepot's mission is to improve lives through sustainable business, incorporating social, environmental, and financial sustainability in all they do, exemplified by their partnership with One Percent for the Planet. They choose minimal and compostable packaging and develop partnerships with other value-driven members of the supply chain. Their teas are thoughtful and complex. We know you'll love them.

Iced Tea

Iced tea is a refreshing alternative for customers. Firepot offers 3 iced tea options: Classic Black, Hibiscus Ginger, and Passionfruit Lime.

1. Place a filter into your tea brewer basket.
2. Open a single pack of Firepot Iced Tea and pour it into the filter.
3. Insert into the top of the brewer and select the appropriate button to start the brew cycle.
4. If using a coffee brewer or manually steeping, add 2 gallons (8 quarts) on top of the brewed tea before serving.

Tea Sachets

• House of Peace (caffeine free), Chamomile Herbal Blend. Organic lemongrass, chamomile flowers, tulsi, ashwagandha root, rose petals. Steep 1 sachet in 8 oz of almost boiling water for 5 minutes. Add milk and honey to taste.
• Soul Revival, Turmeric Chai Blend. Fair trade and organic black tea from Assam, India, with organic cinnamon, turmeric, cardamom, ginger, and cloves. Steep 1 sachet in 8 oz of boiling water for 5 minutes. Add milk and honey to taste.
• Cult of Flowers (caffeine free), Hibiscus Rose Blend. Organic hibiscus, cinnamon, rose petals, cherries, lavender petals, natural flavor. Steep 1 sachet in 8 oz of almost boiling water for 5 minutes. Add sweetener as you like. Milk can curdle with hibiscus!
• Path of Clarity, Jasmine Mint Green Tea. Organic jasmine tea, organic peppermint. Steep 1 sachet in 8 oz of almost boiling water for 4 minutes. Serve hot or over ice.
• Bird of Paradise, Bergamot Earl Grey Tea. Organic black tea, natural oil of bergamot. Steep 1 sachet in 8 oz of almost boiling water for 2 minutes.
• Temple of the Sun, Black Breakfast Tea. Fair trade and organic full-leaf black tea from Assam, India. Steep 1 sachet in 8 oz of boiling water for 4 minutes.

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Equipment Cleaning

It's imperative that staff and management know how to clean and maintain equipment. The consistency and quality of the coffee you prepare hinges on well-cared-for equipment. Cleaning issues lead to degraded functionality and can throw a wrench into the well-oiled gears of a thriving cafe. Thankfully there are plenty of great cleaning products to break down coffee and tea oils, milk proteins, and anything else the bar throws at you.

Coffee Brewer & Tea Brewer

Daily:

1. Empty coffee urns of any coffee.
2. Place Urnex Tabz tablets into the brew basket and run a Full Batch brew cycle. Let the cleaner sit a minimum of 20 minutes before emptying.
3. Use a non-abrasive rag or bottle brush to clean any residual oils from inside the dispenser and basket.
4. Rinse the brew basket thoroughly with water.
5. Rinse the urn thoroughly by placing it back under the brewer and running another Full Batch brew cycle.
6. Empty the urn!

Weekly: Remove the sprayhead from the brewer and clean it. Wipe down the area around the spray head to remove any build-up.

Coffee Grinder

Weekly:

1. Run ½ cap of Urnex Grindz to clean out the burr chamber, removing coffee oils and remaining particles.
2. After grinding the tablets, run enough coffee through to clear leftover powder. Grind until no more yellow comes from the chute.

All ingredients are food safe.

Espresso Grinder (Traditional)

Daily:

1. Brush off loose grinds and wipe coffee oils or splashes from the exterior.
2. Empty the hopper of any remaining coffee and place it in a dry, sealed container or bag.
3. Clean the hopper if necessary with a dry towel. Don't use cleaning solutions inside the hopper.

Weekly:

1. Empty any remaining coffee from the hopper into a dry, sealed container or bag.
2. Clean the empty hopper with a dry towel. No cleaning solutions inside the hopper.
3. Use Urnex Grindz to clean out the burr chamber.
4. After grinding the tablets, pour your coffee back in and run enough through to clear leftover powder. Grind until no more yellow comes from the chute.

All ingredients are food safe.

Puqpress

Daily:

1. Brush away grounds with a Pallo brush after every 5 tamps.
2. Push the SET/CLEAN button to move the tamper base down. Wipe with a completely dry towel.
3. Push SET/CLEAN again to move the base back up. Do this throughout the shift as grounds build up.

Pitcher Rinser

Daily:

1. Remove the top grate and wash it in the sink.
2. Pour 2 liters of hot water into the rinser to clean the drain line.
3. Spray with a general purpose cleaner and wipe down.
4. Replace the top grate.

Weekly: Use Rinza with hot water to clean any milk build-up in the drain line.

Cleaning the Machine Surfaces

Daily: Use glass cleaner on stainless equipment to leave no water marks. Spray directly onto your rag, not the machine. A general purpose cleaner is fine for all other surfaces.

Espresso Machine (Traditional)

Daily, back-flush group heads:

1. With the shower screens in place, remove the basket from the portafilter and insert a blind filter (solid metal basket with no holes). Add ½ teaspoon (3 g) of Urnex or Cafiza, or 1 Cafiza tablet.
2. Insert the portafilter into the group head with the soap in the blind basket.
3. Activate the brew cycle for 10 seconds, stop for 10 seconds, and repeat 2 more times for a total of 3 soap cycles.
4. Dump the contents, lock the portafilter back in, and repeat the cycle with just water (no soap).
5. After the rinse cycle, remove the blind filter and soak the portafilter and basket in a solution of 1 scoop Cafiza and 1 L hot water for 20 minutes. Don't let the water reach the black handles, as it will degrade them.
6. Use a cleaning brush around the rubber gasket, then wipe with a clean towel.
7. Rinse the portafilters and baskets with water, wipe clean, and place back into the group head. Do not overtighten.

Weekly: After step 5 above, remove the screens in the group heads with a short flathead screwdriver and soak them with the portafilters. Be careful not to lose the screws! Replace the screens and continue with steps 6 and 7 of the back-flush.

Tip: Use the blind filter throughout the day without cleaner to keep the system running well. This is a "clean water back-flush."

Clean steam wand and milk pitchers:

1. Add 1 Urnex Rinza tablet for every 250 ml of hot water into a steaming pitcher.
2. Place it under the steam wand and activate the wand briefly.
3. Leave the wand submerged in one of the pitchers for 20 minutes.
4. Pour the solution down your pitcher rinser drain and rinse the pitcher well.
5. Purge the steam wand and wipe it down.

Espresso Machine (Auto)

Daily, run the cleaning program:

1. Go into the machine menu using the designated code.
2. Select the cleaning cycle. The machine will be unusable for about 10 minutes once you start.
3. Follow the on-screen instructions: empty the waste bin, brush off the brew unit, insert a cleaning tablet, and place the steam wand in cleaning liquid.
4. Failure to run a cleaning cycle daily may cause internal issues and affect the taste of the coffee.

Cold Brew Kegs

When you kick a keg, it's time to clean that keg! This could be daily or a few times a week depending on volume. Follow these steps every time a keg kicks to maintain flavor quality and hygiene.

Cleaning your keg:

1. Pull the gas release valve on top of the keg.
2. Empty and rinse the keg.
3. Fill with hot water and add 1 tbsp Cafiza, or fill with warm water and add 1 tbsp One-Pro.
4. Soak for 30+ minutes to remove oils and stubborn residue.
5. Scrub if necessary and rinse thoroughly three times.

Line cleaning: Coffee oils accumulate quickly. Cleaning lines every 14 days prevents unpleasant flavors and potentially harmful bacteria growth. Either (A) use A Head for Profits to clean lines every two weeks, or (B) do the DIY deep clean below every two weeks.

Bi-Weekly DIY Tap Line Deep Clean

1. Prepare the cleaning keg. Empty all coffee from your dedicated cleaning keg. Dissolve 1.5 tbsp of One-Pro powder in warm water in your keg.

2. Flush the lines. Connect the keg to your gas and line. Place a large bucket (or 8 L Cambro) under the tap. Open the faucet and run the solution through until you see the cleaning agent (bubbles or slightly cloudy water) coming out of the tap.

3. Soak. Close the faucet and let the solution sit in the lines for 15 to 30 minutes. While it soaks, remove the faucet nozzle and scrub it with a small brush and cleaning solution to remove gunk that builds up at the exit point.

4. Final flush. Empty the cleaning keg and refill with fresh, cold water. Flush at least 2 gallons through the tap into your bucket, then run another gallon. Taste a small sample of the water. If it tastes like plain water with no chemical slickness or chalky taste, you're ready to reconnect your coffee.

General Equipment Information

Great equipment is the backbone of a coffee shop. A strict cleaning schedule reduces service costs over time and keeps equipment working properly.

Equipment error codes:

• Depending on the equipment, the machine may show a numbered error code or message if there's an issue. Contact our service department to address it.
• Attach photos of the issue to help the technician diagnose it quickly.
• If the machine is ever leaking or having power issues, know where your water shut-off and plug are located.

Questions about anything in this manual? Reach out to your Frothy Monkey Coffee Roasters wholesale contact anytime. We're happy to help.

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