Master Espresso the Mahalia Way
Learn to make café-quality espresso, milk drinks and signature coffees the same way our own baristas do — with the training manual we actually use in-house.
This is a step-by-step guide covering everything from your first shot to running a consistent, professional coffee station:
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The house recipe, explained properly. 22.5g dose, 64ml extraction, 28–32 seconds — how to dose by weight, read extraction by volume, and program your machine's volumetric buttons to match.
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A full grinder guide. Mazzer Kony walkthrough — interface, dosing, menus, calibration and burr wear — plus a reference section for Compak grinders.
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The science behind the technique. Tamping, channelling, extraction and milk texturing, explained in plain language rather than steps to memorise.
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Five house serving styles, from short black to café latte, with the correct vessel and build for each.
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A full signature drinks section — chai, matcha, cold foam and flavoured lattes, with real recipes and consistent dosing standards.
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Daily maintenance, back-flushing and a troubleshooting quick-reference for the questions that come up mid-shift, plus a full glossary of espresso terms.
Delivered instantly as a PDF after purchase — no shipping, no waiting.
Format: PDF · Instant digital download · Licensed for personal or single-venue training use
