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SITHFAB012A Prepare and Serve Espresso Coffee SIT07 Tourism and Hospitality Training Package SITHFAB012A Prepare and serve espresso coffee Learner guide Version 1 SAMPLE SITHFAB012A Prepare and serve espresso coffee Acknowledgments The TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank would like to acknowledge the support and assistance of the following people in the production of this learner resource guide: Project Manager: Reg Edwards Education Programs Manager TAFE NSW Photographic and Illustration Credits: Photographs used within this guide were provided by courtesy of Jude Reggett and Emily Oak. Enquiries Enquiries about this and other publications can be made to: Training and Education Support Industry Skills Unit, Meadowbank Meadowbank TAFE Level 3, Building J, See Street, MEADOWBANK NSW 2114 Tel: 02-9942 3200 Fax: 02-9942 3257 © The State of New South Wales, Department of Education and Training, TAFE NSW, Training and Education Support Industry Skills Unit, Meadowbank, 2010. Copyright of this material is reserved to TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank. Reproduction or transmittal in whole or in part, other than for the purposes of private study or research, and subject to the provisions of the Copyright Act, is prohibited without the written authority of, TAFE NSW.SAMPLE Training and Education Support Industry Skills Unit, Meadowbank. ISBN 978-1-74236-124-6 Developed by Training & Education Support Industry Skills Unit, Meadowbank © TAFE NSW 2010 SITHFAB012A Prepare and serve espresso coffee Table of contents Introduction .................................................................................. 7 General introduction ................................................................................. 7 Unit Overview .......................................................................................... 7 Glossary of Coffee Terms ......................................................................... 11 The Barista .................................................................................. 13 Responsibilities of the barista include: ....................................................... 13 Occupational Health and Safety factors to consider: .................................... 14 Coffee beans ................................................................................ 15 Species of Coffee – Arabica and Robusta ................................................... 16 De-caffeinated Coffee.............................................................................. 17 Coffee Roasting ...................................................................................... 19 Storing the Coffee .................................................................................. 19 Tasting Coffee ........................................................................................ 20 The Espresso Machine ................................................................. 23 Espresso machine main parts ................................................................... 24 Espresso machine Start-Up procedures ..................................................... 26 Espresso machine care ............................................................................ 27 Cleaning and maintenance ....................................................................... 27 The Grinder ................................................................................. 29 Grinding the Coffee ................................................................................. 30 Coffee Grinder – Main Parts ..................................................................... 31 Cleaning and maintenance ....................................................................... 32 Prepare the coffee workplace area for service ............................. 35 Preparation for an Espresso ........................................................ 40 The importance of crema ......................................................................... 40 The Coffee Menu .................................................................................... 44 Variations .............................................................................................. 45 Hot Chocolate ........................................................................................SAMPLE 45 Texturing Milk ............................................................................. 48 Types of milk ......................................................................................... 49 Pouring Techniques: ............................................................................... 49 Customer Service of Coffee.......................................................... 52 Customer orders .................................................................................... 52 Trouble shooting ......................................................................... 56 Useful Hints ................................................................................. 58 Espresso Machine and Grinder .................................................................. 58 Milk and Equipment ................................................................................ 58 Workflow and Customer Service ............................................................... 59 Developed by Training & Education Support Industry Skills Unit, Meadowbank © TAFE NSW 2010 SITHFAB012A Prepare and serve espresso coffee Resource Evaluation Form ........................................................... 61 SAMPLE Developed by Training & Education Support Industry Skills Unit, Meadowbank © TAFE NSW 2010 SITHFAB012A Prepare and serve espresso coffee Glossary of Coffee Terms Word or Term Meaning Applied to any individual who professionally operates an Barista espresso bar or espresso machine within a food and beverage operation. A blank insert that fits into group handle for cleaning and Blind filter backwashing groups. Describes milk that has been steamed for too long – Boiled milk smells/tastes like boiled milk. Cake/Puck/Biscuit The spent coffee grains remaining in the filter basket. A single shot of 30mls of coffee, topped with warm Cappuccino textured milk and froth, and sprinkles of chocolate. Served in a ceramic cup. Approx 2cm froth. Caffe Latte A single shot of 30mls of coffee, topped with warm textured milk and 1cm froth. Served in a glass A single shot short black, topped with 2 – 3 small spoons Caffe Macchiato of milk froth and warm milk. The milk should just stain the coffee. Served in a small ceramic cup or a small glass. Effervescent bubbles of gas and particles which form on Crema the top of coffee after extraction (due to oils extracted from the coffee bean). Decaffeinated Refers to the process whereby a majority of the caffeine is Coffee SAMPLEremoved from the coffee beans. Demitasse French term for small cup. Doppio (Double A double shot of 60mls of coffee and crema, served in a Shot) small ceramic cup. Measure of coffee grounds Dose (or shot) - 7g-9g single - 14g – 18g double. „Express‟ in Italian referring to speed of Espresso making/serving/drinking coffee – also in short black. 30mls of coffee and crema served in a small ceramic cup Page 11 of 64 SITHFAB012A Prepare and serve espresso coffee Word or Term Meaning Insert for handle for making coffee: either single for Filter basket making one serve or double for making two serves simultaneously. Flat White A single shot of 30mls of coffee, topped with warm textured milk (no or little froth). Served in a ceramic cup. Group handle Handle that holds filter basket. Group head Area in machine that holds group handle. Hopper Storage area for beans on top of coffee grinder. Fill ceramic cup ¾ with hot water from the boiler. Top Long Black with a double shot, or 60mls of coffee poured from the double group handle. 2 teaspoons of chocolate powder, mixed with single shot of Mocha 30mls of coffee. Topped with warm textured milk and froth, and sprinkles of chocolate. Served in a ceramic cup or a glass Translated means restricted – less water – short and Ristretto strong. 20mls of coffee and crema, served in a small ceramic cup. Solids Coffee grounds/particles. Steam wand Arm that dispenses steam for heating the milk. SAMPLECompress coffee grains in filter: Tamp - twist and compress at the same time for best results. Page 12 of 64 SITHFAB012A Prepare and serve espresso coffee The Barista Why this section is important to you “Barista” is the generally accepted term for an espresso coffee operator. In Italian it translates to “barman”, but in Australia it is the term applied to any individual who professionally operates an espresso bar or espresso machine within a food and beverage operation. Exceptional espresso coffee relies on the marriage of the barista, the espresso equipment and the coffee. In Italy, the profession is highly respected, and in most regions, a barista is only allowed at the controls of the espresso machine after an apprenticeship of 3-4 years. Responsibilities of the barista include: Produce good quality, consistent espresso coffee Work efficiently and constantly in making espresso coffee Check water and steam pressure of espresso machine Adjust grinder as required for correct coffee extraction Remember regular customers‟ preferred coffee styles and requirements Explain to customers the style and flavour of coffee beans used and difference between various espresso-based coffees served Maintain the espresso machine and grinder Stock control, storage and rotation to ensure freshness
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