SITHFAB204 - Prepare and Serve Espresso Coffee - Trainerbook PDF

2015
SITHFAB204 Prepare and Serve Espresso Coffee
Dr Ruby Training College

Trainers Guide
ABN: 3314276586
RTO 32382
02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

SITHFAB204 - Prepare and serve espresso coffee
Unit purpose
This unit describes the performance outcomes, skills and knowledge required to extract and
serve espresso coffee beverages using commercial espresso machines. 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. Complex repairs
of equipment would be referred to specialist service technicians.
Assessment Tool 1 (AT1): Questions

SECTION 1: ORGANISE COFFEE WORKSTATION
Activity 1
1 Create a mise en place checklist for preparation of a coffee service area.
Checklist could include sufficient supplies of:
Cups and saucers

Milk jugs
Teapots
Sugar sachets or filled up sugar pots
Tea and coffee and milk
Teaspoons or stirring implements
Napkins
Beverage menus
Plates of chocolates / mints
2 What other mise en place activities could be required prior to coffee service?
Mise en place activities could include:
Switch coffee machine on prior to service to enable it to heat up

Checking functionality of coffee and tea-making equipment / machine (espresso
machine)
Sufficient amount of coffee beans and grounded
Sufficient amount of milk in the fridge
Activity 2
You have been sent to receive the deliveries from suppliers. The stock that has been delivered
includes:
full cream milk

www.drrubytraining.com.au |1300761873
skinny milk
soy milk
twenty kilograms of coffee
two kilograms of chocolate powder
whipped cream canister
two kilograms of ice-cream
one box of takeaway coffee cups and lids
one box sugar sachets
Write down the order in which you would store the items and where each item should be
stored.
Answers should follow:
Two kilograms of ice-creamfreezer

Milks refrigerator
Twenty kilograms of coffee dry store or cupboard
Two kilograms of chocolate powder -- dry store or cupboard
One box sugar sachets dry store or cupboard
Whipped cream canister dry store or cupboard
Coffee will go before other dry store items as it is more expensive, and this will reduce the
likelihood of if being pilfered.
Activity 3
1.
List specific hygiene and safety practices you should follow when organising and
preparing coffee workstations.
Answer will be dependent on the learners perception.

Examples might include:
Ensure all equipment is stored at the correct level enabling easy access
Heavy items stored on lower shelving
Equipment should be tagged and tested by certified tradespeople
Floors should be clean and free from spills
Correct manual handling techniques
Clean cloths should be available
All utensils should be clean and sanitised
Milk should be stored in the fridge at the appropriate templrature
Milk should be stored in the fridge at the appropriate templerature
Personal hygiene --- hair tied back, hands washed

2.
Label the diagrams of the coffee machine and the grinder.

Learners should draw a line from the description to the part of the machine it matches
Draw an arrow from the description to the part of the coffee machine that matches:
a.
b.
c.
d.
e.
Group handle
Steaming ward / nozzle
Handle to turn on steaming nozzle
Hot water spout
Drip tray
Draw an arrow from the description to the part of the grinder that matches:
a.
b.
c.
d.
e.
f.
Bean hopper
Collar
Dosing chamber
Tamp
Dosing lever
Cradle handle

SECTION 2: SELECT AND GRIND COFFEE BEANS
Activity 4
1. Describe how coffee beans should be ground.
Good coffee will be ground per order, to achieve peak flavours. When someone orders an
espresso, grind only what is necessary for on shot, dose properly, tamp, and brew. The best
coffee is tamped and extracted as quickly as possible. After grinding, the volatile oils that
were previously protected inside the bean are exposed to the air. Air exposure immediately
begins to oxidise and stale the coffee.
The grinder should be activated for 15-20 seconds every time a shot is desired so that only
freshly ground coffee is used. The amount of times you pull the dosing lever will depend on
the settings of your grinder.
2. Explain these coffees making terms:

a. Extraction
Extration refers to the process of extracting coffee from the grind, by passing hot
water through it.
b. Brew.
The coffee infusion
3
What are the advantages and disadvantages of conical burrs and flat-plate
burrs?
Conical burrs have longer cutting edges and produce greater uniformity of grind. The slower
speed of the grind generates less heat that results in a better flavour. Flat-plate burrs grind at a
faster speed and as a result create more warmth in the coffee.
4 . How can you tell when the grind size is a) too coarse, or b) too fine?
a. if the espresso flows too quickly, the coffee is ground too coarsely, or the coffee grounds
are not properly tamped.
b. If the coffee takes too long to come through the beans or is thin, then the grind might be
too fine or too tightly tamped.
5. How and when do you need to vary the grindfor example, what environmental
conditions and what types/ styles of coffee affect the grind?

If addition to particle size, humidity plays a dramatic role on extraction time. Since coffee is
hydroscopic (it absorbs moisture from the air), the density of the grind will affect the degree
to which the coffee absorbs moisture, which can affect the pack and increase the extraction
time. Thus it might be necessary to change the grind setting slightly throughout the day, to
compensate for changes in humidity. The temperature will not cause problems to the same
degree as humidity, but it is important to avoid exposing the coffee to high templeratures
until brewing.
If the coffee is bitter and is not creamy it might mean that the coffee beans are not fresh or
they have been ground too fine. It might also mean that the brew head needs to be cleaned or
even that the machine was not properly preheated.
If the espresso flows too quickly there might not be enough coffee in the filter holder, the
coffee is ground too coarsely, or the coffee grounds are not properly tamped.
Activity 5
What is involved in monitoring the efficiency of the grinder for dosage and grind during
usage?
Monitoring efficiency of grinder for dosage
Not all baristas use the dosing feature of the dose, as it requires more ground coffee than can
be used in one doubleshot of espresso to work correctly, and since espresso is made by
grinding per shot, the doser has limits. It does, however, help to relieve clumping of the
ground coffee before it falls into the filter basket.
When pulling the lever you need to monitor the measured amount of coffee grounds to ensure
the grinder is operating efficiently. Make sure the amount of coffee grounds in the portafilter
is correct.
If there is an adjustment function on the coffee grinder, adjust the dosage to the required
setting. Follow the manufacturers guidelines for the doser setting. If you are unable to adjust
the settings report it to your team leader/supervior.
Activity 6
1. Describe the method used for cleaning a grinder at the end of the shift.
Caution must be given to your safety. Always unplug the machine from the power supply
before performing any cleaning or maintenance operations.

Do not use detergents for cleaning. This could leave an unwanted residue of chemicals or a
soapy taste. A clean cloth rinsed in hot water is recommended for wiping down surfaces.
2. Describe the method used for cleaning the grinder chute, doser, burr set during
use.
An espresso grinder brush is good to clean everything from the grinder chute, doser, burr set,
to the grinder fork and the surrounding area or grinder tray.
SECTION 3: ADVISE CUSTOMERS ON ESPRESSO COFFEE BEVERAGES

Activity 7
List the two different types of coffee beans and explain their characteristics.
There are two main types of coffee, Arabica and Robusta. Arabica accounts for the majority,
75-80% of the worlds production.
Characteristics of Arabica:
Full-bodied
Sharp in taste
Lower caffeine content
Acidic in taste
Lower caffeine content
Aromatic
sweet
The specific characteristic of each blend of Arabica coffee will differ immensely, due to the
country of origin, environmental elements, roasting techniques and other preparation methods.
Characteristics of Robusta:
high in caffeine
strong character
chocolaty

Activity 8
1.
In the table provided here, create a list of 10 coffee based products that a typical caf
might serve. Briefly describe each of the products. What accompaniments, garnishes
or flavourings are used to make these coffees?
Coffee product
Description
Cappuccino
One-third espresso (one shot), onethird steamed milk, and one-third

foamed milk, the steamed milk
mixes with the espresso and the
foamed milk rests on top
Latte
One-third espresso ( one shot) , two

third steamed milk 1 cm foam
Flat White
One third espresso (one shot)

topped with steamed milk and
approximately 0.3cm-0.5cm of foam
( just enough to stop spillage)
Long Black
One-third to half cup hot water with

two shots of coffee.
Accompaniments/garnishes etc

Macchiato
One shot espresso stained with a

little of milk, A dollop of foam
Mocha
(Mochaccino)
Cappuccino with chocolate syrup (or

chocolate powder) to taste
Hot Chocolate
Short black (short

espresso)
One short of espresso : 30 ml
Cafe ristretto
This is highly concentrated espresso

(20ml), resulting in a deser, and
more aromatic espresso

Cafe doppio
A droubleshot of espresso
Cafe freddo
Chilled espresso served in a glass,

often iced,
(Iced Coffee)
2. What is the difference between a caf latte and a flat white?

A flat white is served in a cup rather than a glass and has virtually no foam on top, just
enough to stop it from spilling when it is carried to a table. Whereas the cafe latte has
approximately 1 cm of foam and is served in a glass. Traditionally in Italy, cafe lattes were
served slightly cooler than other coffees as they were meant to be drunk quickly.
3. A customer comes into your enterprise and asks for a strong, black coffee. What
questions would you ask and what type of coffee would you recommend? Why
would you make this recommendation?
You could ask if the customer would like long or short. Types of coffee could cinclude an
espresso, perhaps a macchiato or a long black without water, or less water.
4. A customer is on their morning work break. They cannot decide what sort of
coffee to purchase. How would you assist them?
Make suggestions on which are the easiest/quickest products to make and serve. You could
suggest a takeaway coffee.

5. How does roasting affect the final product?
Espresso potential is maximised in roasting when you maximise the sweetness and aroma of
the coffee while minimising the bitterness and acidity. Most people focus on the latter and
therefore roast extremely dark, yet without sweetness and aroma the espresso will never be
palatable. This explains the unpopularity of straight espresso and the popularity of espresso
based drinks where either milk or other flavours are used to replace the sweetness that was
lost by roasting darkly.
SECTION 4: EXTRACT AND MONITOR QUALITY OF ESPRESSO

Activity 9
1.
In the table, describe the parts of the espresso machine and how they are used.
Upload your answer for assessment.
Parts
Description
Use
Filter basket
Metal, round baskets.
Hold the grind and are

used when passing hot
water through the grind
Group head
The section on the machine Actually makes the coffee

to which the portafilter is
attached so that water can
be passed through the
tamped grind
Tamper
The tamper should be

Used to tamp down the
made of aluminium or
coffee grind
similar light metal and
should have a diameter that
fits firmly into the basket.
Pressure gauge
Pressure gauge should read

approximately 9-10 atm.
Regulates the stream of

hot water
Steam wand
Aluminium pipe that

extrudes steam
For frothing milk
Temperature gauge
Gauge that measures

temperature.
Should be operating
correctly to keep water at a
slightly higher temperature
than necessary for the
coffee.
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Diffuser
2.
Mesh screens.
Ensure the even

distribution of hot water
over the tamped coffee in
the filter
List the types of glassware and crockery used in your enterprise or an enterprise you
are familiar with. List the types of coffees that are served in each.
Answers will depend on the enterprise chosen; examples of standard glassware are listed in
the training guide.
Glassware and Crockery
General use
Caramic cup used for :
Cappuccino
Flat white
Long black
Long macchiato
Teas
Demitasse cup, used for

Shot black
Baby chino
Short macchiato
Cafe ristretto
Cafe doppio
Cafe latte glass, used for:
Cafe latte
Hot chocolate
Moch
Chai lattea
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Small cafe latte glass
Piccolo latte
Mug (doubleshots of espresso)
Muggaccino
Flat white in mug
Hot chocolate in mug
Mocha in mug
3. How do you ensure that the cups, mugs, glassware for coffee service are hot, when
you pour the coffee into them? Why is it necessary for the crockery to be hot?
Crockery should be hot so that the end product retains its heat. Cups, mugs and glassware
could be stored upside down on top of an espresso machine. If using a cold cup to make a
coffee in, let hot water sit in the cup prior to pouring coffee in to heat the cup, tip hot water
out before adding coffee through.
Activity 10
1. Approximately how many grams of coffee are needed to make a single shot and
a double shot of coffee?
7-11 gram single and 18-22 grams double
2. How should you clean and dry the portafilter and why is this done?
You clean the portafilter under hot running water from the group head it was removed from;
this cleans both the filter and the group head. You dry the filter with a diry cloth; this stops
the coffee from starting to brew if it goes into a wet filter.
3. If the spent coffee grounds are wet and soggy, what could this tell you about the
dosage, grind and tamping?
If the coffee biscuit is soggy and falls apart then there is a problem with either the dosage,
grind or tamping.
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Too little coffee can cause excessive water to rush through the coffee causing it to get soaked
with water. Similarly if there is too much coffee the water might not pass through the filter
and will soak the coffee inside the portafilter both of which can cause a soggy biscuit.
A grind that is too fine or tamped too hard can cause the spent coffee to get soggy the
coffee will compress not a allowing the water to pass through the filter holes.
Activity 11
1. How can you clean the group head prior to inserting the group handle?
Rinse the portafilter under the group head, or if very dirty inset a blind filter and back flush
the machine. A nylon brush can also be used.
2. How many atmospheres should the pressure gauge read on the coffee machine?
Nine to 10 atmospheres or bars.
3. What temperature should the hot water in the coffee machine be?
The temperature should be 90-95 C.
4. Why is it necessary to stabilise the water temperature before brewing a coffee?
To brew good espresso consistently, the temperature of the water inside the espresso machine
should be relatively stable. The majority of commercial espresso machines have suitable
temperature stability. However, it is a good idea to maintain a check on the stability of the
machines temperature. If the water remains in the boiler too long it is overheated and if too
much water is used to heat cups or brew espresso, the boiler element cant heat the water fast
enough.
Therefore, it is important to run a small quantity of water through the group head and
portafilter every few minutes. If you do this regularly you should be able to maintain a
constant temperature within the espresso machine. With a stable brewing temperature you
can achieve an even extraction and maximise the potential of the espresso.
Activity 12
1. Explain what over extraction is and what you would need to do to the grind or
the tamp if this occurs.
Over extraction is when the water passes through the coffee too slowly, causing the coffee to
burn and become bitter. The grind will most need to be made more coarse or the tamp less
hard.
2. How might you need to adjust the grind if under extraction is occurring?
You would need to make the grind finer or smaller.
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3. Describe the qualities of a good extraction.
The extraction rate should be 27-32 seconds including a five second delay at the start. The
coffee should flow thick and constantly without spurts. There should be a thick, golden crema
on the coffee that does not dissipate quickly.
4. Why do you purge water from the group head for two seconds before placement
of the group handle?
To stabilise the temperature.
5. What is the process for monitoring the efficiency of the espresso machine?
Monitor the efficiency of the espresso machine.
Espresso machines are usually equipped with a hot water mixer tap which adjusts the water
temperature and optimises the systems performance. You need to monitor the temperature
and adjust when required.
To adjust the hot water economiser, use a screwdriver to turn the screw inside the cup
warmer.
Ensure all other functions of the espresso machine are operating correctly and properly
maintained. To find out what needs to be monitored on a specific espresso machine refer to
the manufacturers operational manual or follow your workplace procedures.
SECTION 5: TEXTURE MILK

Activity 13
1. What types of milk and other dairy products might you use when making coffees?
Answers could include:
Full cream milk

Skinny milk
Soy milk
Rice milk
Fresh cream
Whipped cream from a canister
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2. Why is it necessary to use both cold milk and cold jugs for frothing milk?
If the jugs and milk are cold the milk will froth much more effectively thicker and creamier.
3. At what temperature should milk be stored?
Milk should be stored between 0-5 C .
4. How should you expel water from the steaming wand and why is this done prior
to texturising the milk?
Before you immerse the steaming wand into the milk you should expel the excess water from
inside the wand. Turn the steaming wand to release the water build-up out of the tip of the
wand.
If done correctly, the water will shoot out in a small, but powerful burst that will last around
one to two seconds. Once the water is expelled, wipe the nozzle clean with a damp towel.
This process ensures that the milk does not end up watery and is as fresh and hygienic as
possible. If it is not cleaned before and after use the milk becomes baked on to the wand and
is much more difficult to clean off. An unclean wand will make it much harder to froth the
milk properly.
Activity 14
1. If making a flat white, long black, cappuccino and caf latte for one table order,
what is the sequence in which you should make and pour them ready for service?
Why?
The order would go cappuccino, cafe latte, and flat white and then make and serve the long
black. You pour the coffee with the most amount of foam first as more comes out in the first
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pour. You make the long black last so that the crema does not dissipate whilst it is waiting for
the other coffees to be made.
2. How do you combine the foam and the milk and why should this be done prior
to pouring a coffee?
Swirl the milk vigorously in the jug for a few seconds to remove any bubbles and combine
the milk and foam. If required you can use a spoon to roll and combine milk and foam. This
will give the texturised milk a velvety appearance and ensure the coffee is smooth and
creamy.
3. Explain the process of texturising milk.

Steps should follow:
1. Preparation fill the milk pitcher with the right amount of milk for number of coffees
you are making and attach the thermometer to the side of the jug and expel the excess
water from inside the steaming wand.
2. Commence texturizing place the steam wand from the espresso machine at the
bottom of the pitcher and turn the steam on, and raise the wand so that is is near the
top of the milk.
3. As the milk rises, lower the pitcher so that steam wand remains approximately 1 cm
from the top of the milk
4. Push the steam wand deep into the milk on the side of the pitcher, and position the
pitcher to spin the milk counter-clockwise.
5. Listen, watch and feel
6. Texturise the milk until it reaches between 60-70 C.
7. Stop the steam and remove the wand and thermometer from the milk. Clean both with
a hygienic, damp cloth.
8. Combine foam and milk
9. Pour the milk pour the milk into the coffees start with the coffee that requires the
most amount of froth and then move to the next.
Activity 15
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How would you clean the steam wand on the outside and purge every time after
texturing?
After steaming your milk, ensure the steam arm is cleaned with a wet, clean cloth. You
should also purge the steam arm after every use by turning on the wand and producing a short
blast of steam. Rinse the cloth as often as possible.
Steam wands should be cleaned after insertion into milk, prior to making a fresh coffee and at
the end of each day. They should be cleared (purged) at regular intervals during the day to
prevent build-up of milk product inside the wand.
At the end of the day thoroughly clean any milk residues from the steam wand and clean the
inside of the wand using a fine pipe brush. Where there is a build-up or caked-on product,
wrap a clean cloth around the steaming wand then open the valve and allow hot water, with
steam ventilating to soften the caked-on milk. Then wipe with a damp cloth. If milk residue
is still left on the wand and it can be disassembled it can be left to soak overnight in cleaning
solution.
Activity 16
1. Why do you combine the foam and milk through swirling rather than just pour
it straight in?
The method of swirling the foam and milk in the cup ensures even consistency. If it is
poured straight into the cup, and quickly, an even consistency is far harder to achieve.
2. Once adequate training has been provided and the opportunity to practice given,
arrange with your trainer/ assessor, in either a workplace or simulated work
environment, a practical demonstration.
You will be assessed for the skill of combining foam and milk through swirling, and pouring
milk to achieve an even consistency for a cappuccino.
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The learner must demonstrate the skills of combining foam and milk through swirling, and
pouring milk to achieve an even consistency for a cappuccino. It is recommended that the
learner to given sufficient opportunities to repeat this assessment task if required, and should
be immediate feedback during and at the completion of the assessment.
This activity involves practical demonstration of tasks to your supervisor, trainer or assessor.
Download and print the Practical Assessment sign off sheet here for completion and submit it
to your assessor by suitable negotiated method (eg fax/ mail).
Record details of the practical demonstration including date conducted, the supervisor/
assessor present and sign off form submission details in the answer box provided.
You will be assessed for the skill of combining foam and milk through swirling, and pouring
milk to achieve an even consistency for a cappuccino.
Activity 17
Why is minimising waste when producing a beverage part of your responsibility?
When you have a lot of customers wanting to be served you need to be quick; however, being
sloppy and spiling coffee beans / milk is unacceptable. Ground coffee spilt on work surfaces
should not be swept up and placed back in the grinders holder. It is unhygienic for
consumption and should be discarded.
If customers see a messy and unclean work area it could leave a negative impression.
Customers could end up going to the competition if the barista does not appear to care about
keeping their espresso machine and equipment clean and hygienic.
You will be expected to follow the workplace procedures for housekeeping and waste
management. It is your responsibility to minimise / reduce the waste. Your organisations
profits are in your hands.
SECTION 6: SERVE ESPRESSO COFFEE BEVERAGES

Activity 18
1. Outline the safety and hygiene practices you should follow when serving coffee.
What are the likely consequences to you, your employer and to the customer, if
you do not follow safe hygiene practices? How does hygiene contribute to
presentation?
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Hygiene practices should include:
Store coffee / tea / chocolate and flavour additives appropriately

Store milk in fridges, never use out-of-date milk
Do not keep heated milk
Use a clean cloth to wipe over coffee making equipment do not use other surfaces
Handle cups by the handle or base never by the mouth or lip
Ensure hands are clean when making hot drinks
Tie hair back to keep from falling in hot drinks
Be careful working around hot surfaces
Be careful of steam and hot fluids
2. What should you do if you spill a coffee when taking it to the table? The spillage
has run down on to the saucer.
If you spill coffee into a saucer when serving coffee, either at the counter or at the table,
remove the product from service and re-draw a fresh coffee, using new cups and saucers.
3. Why is the service and style of service that goes with the coffee just as important as
the product?
Even if the coffee is brilliant poor service will mean that customers will not return. Service
style must meet customer needs speed, efficiency , and friendliness.
Activity 19
1. If you would not drink it yourself, do not expect the customer to. This statement
is not a reflection on personal taste; it is a reflection of quality and presentation.
Explain exactly what this means and how it impacts on the coffee you would
serve in an enterprise.
Wherever you work you need to believe in your products / service otherwise the customers
will not believe either. If you believe that you have a quality product it is easy to be proud of
it and to pass on your enthusiasm to customers. However, if the product you try to sell is not
one that you would be happy to purchase then why should you expect customers to be happy
with it?
2. Provide a suitable accompaniment or garnish for:
a. Chai latte: small pot of honey
b. Cappuccino: biscuit, biscotti, chocolate
c. Hot chocolate: marshmallow
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3 Why should you serve an espresso, long black and macchiato immediately?
These do not have milk (macchiato only a small amount) so the crema will disperse quickly,
they will also get could quickly. To ensure perfect presentation and quality they should be
served immediately.
SECTION 7: CLEAN ESPRESSO EQUIPMENT

Activity 20
1. What health and safety procedures do you think should be followed while
cleaning the espresso machine?
Procedures could include:
Closed toe shoes should be worn when operating an espresso machine, in case hot or
heavy objects are dropped on an employees foot.
Disposable gloves should be worn when back flushing with chemicals and soaking
portafilters
Caution should be used when working with hot substances
Never stack the cups on the top of an espresso machine too high in case they fall
2. Explain the procedures used to clean and maintain the grinder.
Burr blades should be swept or brushed clean daily. Between shots it is advisable to brush out
the excess espresso that gets stuck between the burrs and the dosing chamber. Burrs must be
replaced at least yearly so that they continue to produce coffee granules with a maximal
surface area. Dry brush the grinder regularly to clean out leftover particles of coffee.
Make sure you keep the dosing chamber half full of coffee, if you let is get too emplty air
pockets form in the sections that hold coffee that do not get filled when you alter grind more
coffee. If you think that you have got a short dose, open the dosing chamber lid and tip the
coffee back in. Then re-dose with one full lever pull.
If you feel that a dose is short of coffee, do not half pull the lever to get a bit more coffee
the next person will definitely get a short dose next time. If the grinder does not always dose
coffee when you pull the lever, or the handle does not spring back, then you have a
mechanism problem and will need to get the grinder looked at by a service person or engineer.
3. Explain the weekly process to back flush the coffee machine.
At the end of the day thoroughly clean any milk residues from the steam wand and clean the
inside of the wand using a fine pipe brush.
At the end of the day carry out a back flush procedure and clean the diffusers using a blind
filter (a blind filter looks similar to an ordinary filter but has no holes). Place the blind filter
in the group hand with a teaspoon of chemical.
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Lock the group handle into the group head and run the hot water for approximately 10
seconds. Remove the filter holder from the group head; the blind filter will now contain a
small amount of hot water and coffee grinds from the diffuser. Repeat the process twice, or
until no more ground coffee appears in the blind filter (whichever happens first). Clean the
diffusers with a nylon or brass bristled brush.
Clean the filter basket by separating them from the filter holders, and placing them into a
container of water to soak overnight.
Pull out the drip tray and grills, wash and then dry before placing them back into the
machines. Wipe all the exterior surfaces of the machine and clean and sanitise the preparation
and service surfaces.
The person on the next shift needs to be made aware that chemical was used the shift prior.
The next shift should put through a few test coffees to season the machine and ensure the
chemical have fully dissipated.
4. How and how often should the portafilters on the espresso machine be cleaned?
Daily: clean the filter baskets by separating them from the filter holders, and placing them
into a container of water to soak overnight. Dry brushing can also be used to carefully clean
all remaining coffee grounds and residues from the underside of the group head. Pay
particular attention to the area around the sea! Wipe all the exterior surfaces of the machinese
and clean and sanitise the preparation and service surfaces.
At the end of each week it is essential that all filter holders and baskets are separated and then
soaked overnight in water to a level just below the filter holder black handles, and mix in the
cleaner. This will help clear the filter of accumulated residue, keeping the filter holes clear
and preventing a reduction in coffee quality and damage to the gasket.
5. Where and how should you store beans that have been removed from the
hopper at the end of service?
Beans should be put into an airtight container, then stored in a dry, cool dark place such as
a cupboard away from sunlight.
6. What should you do if the machine unexpectedly loses boiler pressure and the
groups are not dispersing liquid?
Check that the machine has not been turned off. Then check the mains switches. Check the
water pressure, which should be between zero and nine. Zero pressure probably means that
no water is getting into the machine. If the machine has not been able to draw in water while
being used, it will detect this fault and shut down automatically to protect the expensive
boiler elements from being burnt out.
To remedy this problem turn the water on either at the copper pipe / machine pipe joint or at
the mains. Turn the machine off then on again and normal operation should resume. If water
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still cant get to the machine then assume a pipe blockage and consult a professional repair
person.
7. What should you do if you notice the espresso extraction is too fast and lacks
crema?
Make sure you are using the single shot filter pan with the single spout group handle. The
deep straight-sided doubleshot pans are designed to hold two shots of coffee. If you put the
doubleshot pan in the single spout handle and dose one shot of coffee into it, then the
extraction will be poor.
8. What should you do if sometimes the grinder does not seem to dose enough
coffee into the handle?
Make sure you keep the dosing chamber half full of coffee , if you let it get too empty air
pockets form in the sections that hold coffee that do not get filled when you later grind more
coffee. If you think that you have got a short dose, open the dosing chamber lid and tip the
coffee back in. Then re-dose with one full lever pull.
If you feel that a dose is short of coffee, do not half pull the lever to get a bit more coffee
the next person will definitely get a short dose next time. If the grinder does not always dose
coffee when you pull the lever, or the handle does not spring back, then you have a
mechanism problem and will need to get the grinder looked at by a service person or engineer.
9. List three circumstances in which you would require the attendance of a trained
professional, and list the types of person whom you might require.
Answer could include:
Grinder dosage programming coffee machine / grinder repairer or representative

from coffee company you have a hire contract with
No power to the coffee machine licensed electrician
Plumbing to the coffee machine plumber and / or specialised coffee machine
installer / technician
Activity 21
How can you reduce the negative effect you can have on the environment when
preparing and serving coffees and other hot beverages?
Answer could include:
Turn the coffee machine and heating racks off overnight

Use environmentally friendly, non-toxic chemicals / detergents
Use energy efficient equipment and maintain equipment
Use energy efficient lights
Turn off lights when not in operation
Turn off all power points unless in use
22
Use equipment with water saving abilities (glass washers)

Only use the glass washer when it is full, to reduce water use
Do not leave taps running
Fix any leaking taps immediately
Make sure there is space around the fridge for air to circulate
Do not open the fridge door more than necessary
Make sure the fridge doors seal tightly
Defrost the fridge regularly to stop ice building up
Range Statement
Equipment may include:
types and brands of coffee grinders or mills and coffee machines

serviceware, including cups, saucers, mugs and glasses of various sizes
flatware
weighing equipment
measuring equipment
tampers
blind or blank filter and espresso cleaning detergent
thermometer
storage bins in appropriate sizes and materials
bins for discarded pucks.
Enterprise requirements may include:
policies and procedures related to persons authorised and trained to carry

out particular activities related to machine operation, adjustment, cleaning
and maintenance
circumstances requiring the services of an authorised and trained
technician
specific requirements for routine and non-routine cleaning and
maintenance
requirements for checking and replacing parts and equipment
specific requirements for decoration of coffee prior to presentation, such
as stencils, logos, sprinkled toppings and coffee art
policies and procedures for stock control, ordering and rotation.
Mise en place and preparation for coffee service include:
turning on machines to achieve correct pressure and temperature

setting out cups, mugs, saucers, plates, jugs, glasses and other required
serviceware
ensuring adequate supplies of coffee, milk varieties and sugars, including
specialised sugars and substitutes
assembling flavourings and toppings
laying out flatware, serviettes and wipes.
23

Accompaniments may include:
Biscuits, chocolates, marshmallows, sugar, sugar substitutes
24

Latte Art
Heart
25

Rosetta
26

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2015

SITHFAB204 Prepare and Serve Espresso Coffee

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

Assessment Tool 1 (AT1): Questions

Cups and saucers

Switch coffee machine on prior to service to enable it to heat up

full cream milk

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

Two kilograms of ice-creamfreezer

Answer will be dependent on the learners perception.

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

Label the diagrams of the coffee machine and the grinder.

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

2. Explain these coffees making terms:

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

SECTION 3: ADVISE CUSTOMERS ON ESPRESSO COFFEE BEVERAGES

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

One-third espresso (one shot), onethird steamed milk, and one-third

One-third espresso ( one shot) , two

One third espresso (one shot)

One-third to half cup hot water with

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

One shot espresso stained with a

Cappuccino with chocolate syrup (or

Short black (short

One short of espresso : 30 ml

This is highly concentrated espresso

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

Chilled espresso served in a glass,

2. What is the difference between a caf latte and a flat white?

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

SECTION 4: EXTRACT AND MONITOR QUALITY OF ESPRESSO

Metal, round baskets.

Hold the grind and are

The section on the machine Actually makes the coffee

The tamper should be

Pressure gauge should read

Regulates the stream of

Aluminium pipe that

For frothing milk

Gauge that measures

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

Ensure the even

Demitasse cup, used for

Dr Ruby Training College

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

Mug (doubleshots of espresso)

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

02.2015 [SITHFAB204 PREPARE AND SERVE ESPRESSO COFFEE ]

SECTION 5: TEXTURE MILK

Full cream milk

Dr Ruby Training College