SITHFAB025 - Prepare and serve espresso coffee
Nominal hours
Location
Prerequisites
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
Preparation of coffee beverages using other methods is covered in SITHFAB024 Prepare and serve non-alcoholic beverages.
This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.It applies to espresso machine operators who operate with some level of independence and under limited supervision.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- prepare and present each of the following espresso-based coffee beverages on three different occasions within commercial timeframes:
- caffe latte
- cappuccino
- espresso (short black)
- flat white
- long black
- piccolo latte
- mocha
- ristretto
- short and long macchiato
- monitor quality indicators for extraction as listed in the knowledge evidence during preparation of the above espresso coffee beverages and make adjustments to restore extraction to required standard
- present the above espresso coffee beverages and accompaniments with consistency and quality of:
- appearance
- aroma
- body
- crema on top of the espresso
- flavour
- taste
- strength
- volume
- use the correct equipment, ingredients and measures to prepare the above espresso coffee beverages.
Students will also be expected to demonstrate the following knowledge:
- types and characteristics of espresso coffee beverages specified in the performance evidence
- different types of milk, their characteristics and uses for different types of coffee beverages
- characteristics of different types of beans, blends and roasts
- mise en place requirements for preparing coffee beverages
- methods and techniques for preparing and serving espresso coffee beverages:
- grinding coffee beans
- measuring dose by sight, electronically, manually and mechanically
- tamping
- extracting espresso
- texturing milk
- sequencing orders for the preparation of coffee beverages
- quality indicators for espresso coffee extraction:
- changes in colour of crema
- changes in flow texture
- cake of used ground coffee
- water pressure during extraction
- options to meet specific customer preferences relating to:
- accompaniments
- blends
- service-ware
- strength
- sweeteners
- type of:
- beans
- milk
- factors relevant to quality of espresso coffee:
- ambient humidity
- consistency of used coffee grounds
- crema on top of the espresso
- quality and rate of espresso flow
- steam pressure during foaming and steaming of milk
- taste
- extraction rates for the different espresso coffee beverages specified in the performance evidence
- how and when adjustments are required to the following to ensure quality of espresso coffee:
- dose
- grind
- tamping technique
- water flow
- water pressure
- organisational procedures and industry standards for:
- service-ware used for espresso coffee beverage presentation
- accompaniments used to enhance beverages
- presentation of beverages
- appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:
- ensure food safety
- optimise shelf life
- essential features and functions of different espresso machines and grinders used to prepare espresso coffee beverages:
- sizes and types of filter baskets and tampers
- purging the steam wand
- flushing the group head
- cleaning and maintenance methods and procedures
- symptoms of faults in espresso machines and grinders
- safe operational practices and dangers of working with steam
- basic maintenance and cleaning methods for espresso grinders, machines and equipment:
- back flushing the machine
- brushing out doser chamber
- pouring hot water to clean drainage pipes
- using correct and environmentally sound disposal methods for coffee making waste
- washing drip trays
- washing and drying:
bean hopper
group handle and filter basket - wiping down entire machine
- wiping outside of steam wand and nozzle and purging inside with steam
- content of safety data sheets (SDS) for cleaning agents and chemicals, or workplace documents or diagrams that interpret the content of SDS.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):