Program Support Notes

VEA Bringing Learning to Life

Grades 10 - College

30mins Espresso Coffee Service Preparing and Serving Café Style Coffee

Teacher Notes by Simon Garner, B.Ed

Produced by VEA Pty Ltd Commissioning Editor Christine Henderson B.Sc. Ph.D. Dip.Ed. Executive Producer Mark McAuliffe Dip.Art (Film & TV) Dip.Ed. B.Ed. Ph.D.

Suitable for:

Hospitality

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For Teachers:

Brief Summary of Program

This program provides an overview of the use and workings of automatic espresso coffee machines – these days a standard piece of equipment in virtually every business that sells food and beverages. Be it an espresso, long black, café latte, cappuccino, macchiato, flat white or mocha – there is more to making a great cup of coffee than simply knowing how to operate a machine. The wide range of techniques used by skilled baristas in making coffee takes time, patience and practice to acquire and master. This program deals with those techniques for the beginner. It covers espresso machines and their components, the care and maintenance of machines and associated items of equipment, the different types of coffees popular with coffee drinkers and how they are made. It also looks at how coffee is grown, why and how it is roasted, the grinding of coffee beans and adjusting the grind to deliver the right doses for various types of coffee, how to determine whether extraction is occurring as it should for optimum results, frothing and pouring milk, and the correct items of crockery and glassware to use for different coffee types.

DVD Timeline

00:00:00 Introduction 00:01:40 Introduction to Coffee 00:05:05 Summary 00:04:47 Coffee Machines and Equipment 00:10:26 Summary 00:11:15 Grinding Coffee 00:14:55 Summary 00:15:30 Serving and Presenting Espresso Coffee 1 00:18:49 Summary 00:19:34 Serving and Presenting Espresso Coffee 2 00:25:15 Summary 00:25:55 Cleaning and Maintenance of Machines 00:29:32 Summary 00:30:12 Conclusion 00:30:25 Credits

Other Relevant Programs Available from VEA

Day to Day Business in a Cafe Daily Café Operations – Day in the Life of a Cafe Skills Series

Please visit our website for many more relevant programs www.veavideo.com

VEA – Bringing Learning to Life

Espresso Coffee Service - Preparing and Serving Café Style Coffee

Students Worksheet:

Before Viewing the Program

1. How does coffee occur naturally?

______

2. Identify any countries you know of that export coffee.

______

3. For each of the components of an espresso coffee machine listed here, describe where they might be located on a coffee machine; and the function of each one

Component Location Function

group head

steam wand

warming tray

drip tray

hot water outlet

pressure gauge

filter

Espresso Coffee Service - Preparing and Serving Café Style Coffee

4. From your knowledge of different types of coffee, complete the following table:

Amount of Steamed Cold milk Anything else Correct drinking espresso milk Coffee type added? added? (not incl. container coffee used added? (Y/N) Sugar) (30ml/60ml) (Y/N) Espresso (short N black)

Long black 60ml

Flat white

Café latte

Chocolate Cappuccino sprinkled on top

Short Macchiato

Long Macchiato

Standard Mocha coffee cup

Espresso Coffee Service - Preparing and Serving Café Style Coffee

While Viewing the Program

1. In which country was coffee first discovered?

______

2. What two events in the 20th century were significant in coffee becoming a highly popular drink?

______

3. Summarize the ideal growing conditions for coffee.

______

4. Identify the two main species of coffee bean.

______

5. Why are coffee beans roasted?

______

6. What is the ideal time to grind and drink coffee after roasting?

______

7. Summarize the ideal conditions for storing coffee.

______

8. Define extraction as it is used in reference to coffee making.

______

9. How long does the typical espresso machine take to warm up?

______

Espresso Coffee Service - Preparing and Serving Café Style Coffee

10. Why is it important to carefully arrange coffee cups and glasses on top of the machine?

______

11. What is meant by tamping coffee?

______

12. What is the purpose of running a double shot of coffee through each of the group heads before serving coffee at the beginning of the day?

______

13. Identify the equipment that David Makin sets out at the beginning of the day.

______

14. What is the purpose of color coding wiping cloths?

______

15. What is suggested as a good way of initially testing the grind?

______

16. How does the size of the grind affect the extraction time?

______

17. Why does a quick pour result in an inferior cup of coffee?

______

Espresso Coffee Service - Preparing and Serving Café Style Coffee

18. How is the size of the dose adjusted on a coffee grinder?

______

19. What does a soft cake or puck indicate? If the cake is too soft, how should the dose be adjusted?

______

20. What causes the crema to form?

______

21. What volume of coffee is used in an espresso?

______

22. Why does David Makin suggest using a single group handle for a short black?

______

23. Why is hot water the first thing added to the cup when making a long black?

______

24. What is the purpose of purging the steam wand?

______

25. What are the two main differences between café lattes and cappuccinos?

______

26. Describe how a macchiato should be made.

______

Espresso Coffee Service - Preparing and Serving Café Style Coffee

27. Describe how a flat white should be made.

______

28. What extra ingredient does a mocha contain?

______

29. Describe the two ways in which this extra ingredient can be added.

______

30. What is a blind filter?

______

31. What is backwashing?

______

32. What happens if a coffee machine is not kept clean regularly?

______

33. How often should the milk wand be wiped?

______

34. How often should espresso machines have a chemical flush?

______

35. Describe the steps involved in cleaning a grinding machine at the end of a trading day.

______

Espresso Coffee Service - Preparing and Serving Café Style Coffee

After Viewing the Program

1. After viewing the program, complete this table. If you attempted to fill it out before viewing the program, check your answers and fill in any correct responses needed.

Amount of Steamed Cold milk Anything else Correct drinking espresso milk Coffee type added? added? (not incl. container coffee used added? (Y/N) Sugar) (30ml/60ml) (Y/N) Espresso (short N black)

Long black 60ml

Flat white

Café latte

Chocolate Cappuccino sprinkled on top

Short Macchiato

Long Macchiato

Standard Mocha coffee cup

2. From what you saw in the program, or through your own research, find out the correct temperature range to which milk should be heated when frothing it to make various coffee varieties.

3. Why is coffee tamped? Describe two different pieces of equipment that David Makin uses to tamp coffee in this program.