Técnicas de barista para el café ecuatoriano (coffea arábica) 2013

Abstract

This research was carried out in 7 cafe in Riobamba, these cafeterias have an espresso coffee machine and an electric coffee grinder, the barista techniques applied was the objective for the Ecuadorian coffee (Arabica Coffee), ensuring the optimal conditions in the process of coffee extraction. This research was exploratory and experimental, and some study methods were also applied such as: surveys directed to 7 café owners and interviews applied to ninety eight costumers. Supported by four national baristas the cupping coffee bean was performed, using a Brazilian method. The data from the surveys were: 34% of customers have tested the cappuccino, 2% mokaccino, 14% American, and 13% espresso coffee. According to the unsatisfied demand of a service sale based on coffee drinks with professional technique, it was proposed the development of a training manual directed to owners and employees of cafeterias in Riobamba. The innovative features and the easy way to understand the design manual gathered processes with clear and quick descriptions with techniques and strategies that a barista applied, and the proper handling of equipment is guaranteed. That is why, drinks are perfectly prepared.