SIT07 Tourism and Hospitality Training Package

SITHFAB012A Prepare and serve

espresso coffee

Learner guide

Version 1

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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

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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

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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.

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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

 Clean the espresso machine, grinder and coffee making area

 Occupational Health and Safety

 Maintain tidy andSAMPLE personal appearance including uniform in accordance with enterprise standards.

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SITHFAB012A Prepare and serve espresso coffee

Occupational Health and Safety factors to consider:

 Position – all equipment must be located in such a manner that it is easily and comfortably reached and operated by the barista (i.e. the height of the espresso machine and it‟s location in relation to the knockout tube, grinder and other equipment).

 Burns – care must be taken, along with the correct procedures for use of group handle, steam wand and the hot water outlet.

 Electrocution – there are several electrical appliances operating on the workstation (espresso machine, grinder, blender, refrigerator, light sources, etc). Care must be taken that electrical cords are not frayed or loose and that all liquid spillages are immediately cleaned up.

 Slippery surfaces – wet floors and spills on bench surfaces can cause slippery surfaces which can cause falling over and other accidents.

 Speed of service – economy of movement will ensure that customers are served quickly and there will be little time wastage.

 Spillage – spilt sugar, coffee, grounds and liquids look unsightly, may contaminate other ingredients, and can attract vermin.

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SITHFAB012A Prepare and serve espresso coffee

Coffee beans

Coffee is one of the world's most popular beverages – it is the second largest traded commodity in the world after oil.

The coffee bean comes from the cherry of the evergreen shrub: family Rubiceae; genus Coffea. Coffee plants grow in subtropical and tropical climates all around the world. Coffee originated in Yemen/Ethiopia and was discovered nearly 1000 years ago. Major growing regions today include South America, Africa, Central America, Papua New Guinea, Timor, Asia, India and Indonesia.

Coffee cherries ripe for picking. The beans grow inside the cherries.

Coffee, like wine, develops distinct flavour characteristics according to the region in which it is grown. Characteristics may be determined by the species of coffee, the growing conditionsSAMPLE (rainfall/temperature/soil), picking conditions and processing methods.

There are two major processing methods used with coffee, wet processing and dry processing. The cherry of the coffee tree is picked and processed to remove the outer layers and the seed within is dried to reveal the raw coffee beans (before roasting). The raw coffee bean is small, green and hard.

Wet processing involves washing and soaking the coffee to remove the red cherry skins and then drying them. Dry processing takes the cherries directly from the tree and dried either in the sun raking and turning regularly, or, dried in a long, slow dryer to remove all moisture.

Each processing method produces a different taste in the coffee. Wet processing, because of the water, removes some of the sugar, producing a mild, softer coffee.

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SITHFAB012A Prepare and serve espresso coffee

Dry processing, as it turns the coffee cherries into dry raisins, produces a bolder, sweeter coffee.

Once processed, the raw coffee bean is sorted or graded by size and quality before being packed into bags for shipping.

Brazil is the world‟s largest producer of raw coffee. In Australia, coffee is mostly grown from the Northern Rivers to the Atherton Tablelands in Queensland. Australian coffee is slowly developing a better international reputation for its unique taste and quality. On the international scale, Australia is a relatively small raw coffee producer, but we consume approx. 2.4kg of coffee per person per year.

Species of Coffee – Arabica and Robusta

There are two major species of coffee that are grown for commercial use, Coffea Robusta and Coffea Arabica.

Robusta grows at lower elevations, has a higher yield per plant, and is more disease resistant than its Arabica relative. Robusta beans are noteworthy for their harsh, dirty flavour and higher levels of caffeine. Robusta is approximately 30% cheaper than Arabica. Robusta is commonly used in instant coffee.

Arabica beans grow best at higher elevations (800-2000 metres) and Arabica is the source of most of the world's great coffees. About 75 per cent of the world's total production is Arabica coffee and approx 10 per cent of that is actually of „speciality‟ quality. Specialty grade coffee is of the highest quality and consistency when sorted and graded as raw coffee.

ARABICA ROBUSTA

75% of the world‟s production Mostly used for instant coffee Mostly used for espressoSAMPLE coffee More harsh, robust flavour than Arabica Lower caffeine content than Robusta Higher caffeine content than Arabica

More delicate flavour than Robusta Can be blended with Arabica to strengthen various coffee blends

More susceptible to disease More disease resistant

Lower production yield Higher yield and cheaper to grow

Grows at a higher altitude Grows easily at lower altitudes

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