Cupping and Service
I hate reading directions. So its easier if your new toy doesn't come with any in the first place. Any object should be self explanatory or its function is in essence useless.

Approach the process of being a barista as unlearning what you know.Realize self discipline. There are no guidelines for making drinks in a rush. This is the art, learning that no matter what chaos ensues, in what order or volume, you have trained yourself to always keep a multi tasking perspective.

A barista is not a common customer service personality. Dynamic is the necessary term for a barista. One must be both friendly and angry, weak and strong. Juxtapose the opposites for each customer type.

Definitions:
Espresso:

Espresso (Simply a Caffe' in Italy): Small amount (1 to 1.5 oz) of dark, rich coffee. Traditionally served in a 3 oz or smaller, pre-warmed demitasse cup.


Here are some drinks:

Solo: One ounce of water passing through seven grams of espresso.

Doppio: Double Espresso (twice the amount of water passing through twice the amount of espresso (double shot).

Ristretto (Literally, Shrunk or Short): More concentrated espresso - made using the same amount of espresso but less water, as little as 0.5 oz per serving, by shortening extraction time. Shots should be pulled in 13 to 17 seconds, with .5 to .75 oz liquid resulting per shot.

Lungo (Long): An Espresso made with more water than usual. A time limit of 23 to 27 seconds, with the same 7 grams of espresso, but with 1 oz to 1.25 oz of water passing through the espresso

Caffe' Americano: Water is added to an espresso to obtain a full-flavored coffee.

Correctto: Espresso "corrected" with a shot of grappa, cognac, sambuca, or other spirit. Please note, this drink is illegal in the U.S. unless you hold a liquor license.

Macchiato: Espresso "marked" with a dollop of steamed milk on top.

Con panna: Like "macchiato", but whipped cream substitutes steamed milk.(con-with, panna-cream)

Caffe' latte: (Latte'): Espresso mixed with steamed milk; usually a breakfast drink - Typically made with more milk than a cappuccino, with little or no froth on top. In France, the coffee in a caffe' latte is made out of a stovetop machine using a French Roast(roasts to be described), rather than an espresso machine, and is not normally served into bars or restaurants. This drink will be referred to as Au Lait.

Cappuccino: Espresso with foamed milk - 1 part espresso, 1 part steamed milk, 1 part foam. Cappuccino scuro (AKA Dry or Dark cappuccino): Cappuccino prepared with less milk than usual. Cappuccino chiaro (AKA Wet or Light cappuccino): Cappuccino prepared with more milk than usual. Cappuccino freddo (Iced Cappuccino): Cappuccino, though technically a latte, served over ice without foam.

Mocha: A latte made with chocolate to sweeten, usually with whipped cream to top.

Latte macchiato (Stained milk): Steamed milk "stained" with a shot of espresso coffee, served in a tall glass rather than a cup.

Romano: Double long shot(Lungo) served with a lemon rind.

Mochaccino: Cappuccino with both espresso and a shot of chocolate stirred into the foam.
Steamed Milk:

Chemically altering milk to create both texture and taste rather than just temperature.

Foam: The dry, meringue textured milk that settles to the top of the steamed pitcher.

Heart: The wet and textured milk between the foam and the milk. Often referred to as the 'wet foam', the pinnacle creation of the steaming process.

Steamed Milk: The heated milk that remains at the bottom of the pitcher.