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-====== Notes concerning the Café ======
-===== Positions =====
-These are positions deduced from observation. List not authoritative or exhaustive.
-==== Opener ====
-Prepares the café for people.
-=== Make sure facilities are cleaned ===
-LC lobby, trash picked up, seating and tables positioned orderly, info desk display and papers.
-do the same for the cafe itself.
-tables and counters wiped clean.
-get pots out and ready for coffee makers
-put out sign, donation goblet, plates, flatware, napkins
-put out ipad and start charging
-=== Make sure supplies are stocked ===
-=== Make sure equipment is ready ===
-power on espresso machine.
-==== Coffee Makers ====
-Brew Regular Coffee and Decaf Coffee.
-Regular Coffee is percolated.
-Decaf Coffee is drip brewed.
-==== Barista ====
-make the following beverages:
-  * espresso
-  * americano: hot water + esspresso
-  * machiato: spot coffee. Coffee with a spot of milk
-  * cappucino: espresso with a hood of frothed milk
-  * latte: steamed milk with espresso poured over
-  * mocha: hot chocolate with espresso poured over
-==== Cold Barista ====
-==== Closer ====
-Cleanup, inventory, restock.
-===== Connections Cafe Menu =====
-==== Americano ====
-  - make a double shot of espresso
-  - place hot water(160-170 F) into cup (how much?)
-  - slowly pour the espresso into the water
-==== Cappucino ====
-double espresso, and steamed milk foam.
-  - make a double shot of espresso
-  - froth milk
-  - fill the espresso cup with frothed milk
-)   you will want to start with very cold milk and make sure to blow out the extra water in the steam wand.
-)   Start with the tip of your steam wand submerged.
-)   Once you start hearing that high pitched squealing noise, you will want to slowly bring the pitcher further and further down to incorporate more air.
-)   As soon as you feel the pitcher and milk get hot is when you stop frothing.
-)   Tap the bottom of a pitcher on a table and swirl the milk around the pitcher to mix it in. You will notice that the texture of the milk is a lot thicker.
-)   If you are creating a drier cappuccino (or a cappuccino with more foam and less milk), you will want to let the milk settle a little bit after you have mixed it, and it will separate out.
-)   Combine the milk with your shot of espresso and enjoy.
-==== Caramel Machiatto ====
-A caffè latte differs from a latte macchiato. In a latte macchiato, espresso is added to milk, rather than the reverse, and caffè lattes have a stronger coffee flavour.
-The latte macchiato is milk steamed to microfoam, served in a glass with a half shot of espresso poured gently through the foamy top layer, creating a layered drink with a "macchia"—a spot—of espresso on the top. As with a caffè macchiato, which is espresso with a spot of milk atop, indicating there's a hint of milk underneath the espresso foam, a latte macchiato is the opposite, to indicate there is espresso in the milk.
-==== Mocha ====
-) When making a latte you can use as much milk as you want. Generally you want to use more milk for a latte than you would use for making a cappuccino, about 8 oz. is a good amount.
-) Once you have your milk, follow the same tips we used for frothing milk for a latte in our video last week.
-) Since you are only making a little bit foam for your latte, make sure you submerge your steam arm fairly quickly to ensure you are just heating the milk and not creating bubbles.
-) When your milk is hot, tap the pitcher and swirl the milk around the pitcher to get it mixed in. This time around you will be able to see the milk texture underneath, as the milk is not nearly as thick as when we were frothing it for a cappuccino. However, you can still create a rich milk by making sure any foam you have created is well-incorporated in to the milk. If you let it separate out too much, you’ll get that lighter milk texture and have thick foam on the top.
-) Creating a mocha is very similar to creating a latte, as it is basically a latte with chocolate. As such, follow steps 1-4 in the latte recipe above to prepare the milk for your mocha.
-) Before you add milk to your cup, mix your espresso shot with chocolate syrup (you can use any type of chocolate to create a mocha – white, dark, sugar-free, whatever you prefer). Stir the espresso and shot together with a spoon to make sure they are well combined. This makes creating the drink easier, especially if you want to attempt latte art, which we’ll save for another post.
-) Pour in the milk with the espresso chocolate mixture, and enjoy.
-A caffè mocha (/ˈmɒkə/ or /ˈmoʊkə/), also called mocaccino (Italian: [mokatˈtʃiːno]), is a chocolate-flavored variant of a caffè latte. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mocha, Yemen, which was one of the centers of early coffee trade.
-Characteristics
-Like a caffè latte, caffè mocha is based on espresso and hot milk but with added chocolate flavoring and sweetener, typically in the form of cocoa powder and sugar. Many varieties use chocolate syrup instead, and some may contain dark or milk chocolate.
-Caffè mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like cappuccino, caffè mochas typically contain the distinctive milk froth on top, although, as is common with hot chocolate, they are sometimes served with whipped cream instead. They are usually topped with a dusting of either cinnamon or cocoa powder, and marshmallows may also be added on top for flavor and decoration.
-==== Espresso ====
-==== Latte ====
-means "milk coffee".
- espresso and steamed milk.
-) When making a latte you can use as much milk as you want. Generally you want to use more milk for a latte than you would use for making a cappuccino, about 8 oz. is a good amount.
-) Once you have your milk, follow the same tips we used for frothing milk for a latte in our video last week.
-) Since you are only making a little bit foam for your latte, make sure you submerge your steam arm fairly quickly to ensure you are just heating the milk and not creating bubbles.
-) When your milk is hot, tap the pitcher and swirl the milk around the pitcher to get it mixed in. This time around you will be able to see the milk texture underneath, as the milk is not nearly as thick as when we were frothing it for a cappuccino. However, you can still create a rich milk by making sure any foam you have created is well-incorporated in to the milk. If you let it separate out too much, you’ll get that lighter milk texture and have thick foam on the top.
-) Pour your frothed milk into a cup containing a shot (or two or three!) of espresso and you have created a latte.
-==== Regular Coffee ====
-percolated coffee
-==== Decaf Coffee ====
-drip coffee
-==== Chai Tea Latte ====
-==== Hot Chocolate ====

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