tags: [] - coffee/education - meta/reference aliases: - One-page teaching chart - Coffee teaching chart - Printable coffee chart

A One-Page Printable Teaching Chart¶

Tags: #coffee/education #meta/reference Aliases: One-page teaching chart, Coffee teaching chart, Printable coffee chart Related: Brewing Fundamentals MOC | Roasting MOC | one-page roast timeline | Coffee Ratios | Cupping Status: ✅ Complete

Overview¶

A one-page printable teaching chart is a condensed, single-sheet reference document designed for use in coffee education settings — barista training, cupping sessions, roasting workshops, or café staff onboarding. The chart consolidates the most critical coffee parameters, process stages, or flavour descriptors onto a single A4 or letter-sized page for easy reference without the need to consult multiple sources.

Purpose and Use Cases¶

Teaching charts serve as training aids and quick-reference tools. Common use cases include:

Barista training — espresso extraction parameters, milk steaming temperatures, coffee-to-water ratios for common brew methods
Roasting workshops — roast stage temperatures, DTR targets, first and second crack reference temperatures
Cupping sessions — SCA cupping protocol steps, scoring categories, flavour descriptor reference
Customer education — origin maps, processing method overviews, roast level flavour profiles
Café wall reference — laminated quick-reference sheets for staff on-floor use

Common Content for Coffee Teaching Charts¶

Espresso Parameters Reference¶

Parameter	Standard Range
Dose (in)	18–21 g (double basket)
Yield (out)	36–42 g
Brew ratio	1:2 to 1:2.5
Extraction time	25–35 seconds
Brew temperature	90–96°C
Brew pressure	9 bar

Brew Method Ratios Reference¶

Method	Coffee	Water	Ratio
Espresso	18–21 g	36–42 g	1:2
Pour over (V60)	15 g	250 g	1:16–1:17
Batch brew	60 g	1,000 g	1:16
French press	30 g	500 g	1:15–1:17
Cold brew (concentrate)	100 g	500 g	1:5
AeroPress	15–18 g	200–250 g	1:13–1:16

Roast Stage Temperature Reference¶

Stage	Bean Temperature (approx.)
Turning point	80–120°C
Yellow point	150–160°C
First crack	196–205°C
Second crack	218–224°C
Light roast drop	205–210°C
Medium roast drop	210–218°C
Dark roast drop	218–230°C

Milk Temperature Reference¶

Use	Target Temperature
Latte / cappuccino	55–65°C
Flat white	55–60°C
Hot chocolate	60–65°C
Maximum (avoid scalding)	<70°C

Design Principles for Effective Teaching Charts¶

An effective one-page teaching chart follows these principles:

Single topic focus — one chart per concept domain (espresso, filter, roasting, tasting); avoid combining unrelated topics
Table format — tabular data is faster to scan than prose on a reference sheet
Units labelled — always specify grams, °C, seconds, bar — never assume context
Ranges not absolutes — express parameters as ranges to reflect real-world variation
Logical visual flow — organise information in process order (e.g. dose → grind → extract → time) rather than alphabetically
Print-ready layout — high contrast; minimum 11 pt font; no background images that consume ink

[!TIP] Laminate teaching charts used on the café floor. A single laminated A4 sheet behind the espresso machine is more durable and practical than a bound manual.

Key Facts¶

Teaching charts distil complex coffee knowledge to a single printable sheet for training and on-floor reference
Effective charts focus on one topic domain per sheet and use tabular format for rapid scanning
Standard applications include espresso parameters, brew ratios, roast stage temperatures, and milk temperatures
Charts intended for café floor use should be laminated and positioned at point of use (espresso bar, brew bar, roasting log station)
SCA standards provide the reference figures for all parameters used in teaching charts

References¶

Changelog¶

Date	Change
2026-04-29	Note created

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