Assessor Resource

SITHFAB005
Prepare and serve espresso coffee

Assessment tool

Version 1.0
Issue Date: March 2024


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 SITHFAB004 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.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Organise coffee workstation.

1.1.Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and service-ware.

1.2.Place ingredients in correct containers and conditions to maintain freshness.

1.3.Prepare espresso machine and grinder for service according to manufacturer instructions.

2. Select and grind coffee beans.

2.1.Select coffee beans and grind to appropriate particle size according to relevant factors.

2.2.Complete test extractions before service to ensure correct particle size of grind, and assess and adjust according to relevant factors.

2.3.Adjust grind regularly throughout the service period according to relevant factors.

2.4.Monitor efficiency of grinder for correct dose and grind during use, and resolve or report issues.

2.5.Clean grinder as required during or after the service period.

3. Advise customers and take espresso coffee orders.

3.1.Provide information and recommendations about types of coffee beverages and accompaniments.

3.2.Identify customer preferences and take orders.

4. Extract and monitor quality of espresso.

4.1.Select and prepare appropriate service-ware.

4.2.Select correct filter basket and clean, dry and dose it with required amount of ground coffee.

4.3.Tamp ground coffee to make even and level cake.

4.4.Flush group head before attaching group handle to extract espresso.

4.5.Monitor quality of extraction during service period and make adjustments.

4.6.Monitor efficiency of espresso machine during service, and resolve or report issues.

5. Undertake milk texturing process.

5.1.Select cold milk and appropriate milk foaming jug to fulfil customer orders.

5.2.Purge the steam wand every time before texturing.

5.3.Texture milk according to type of milk and coffee beverage.

5.4.Visually and aurally monitor and adjust the texture and temperature.

5.5.Clean the steam wand on the outside and purge every time after texturing.

5.6.Combine foam and milk through swirling, ensuring even consistency.

5.7.Pour milk immediately after swirling, according to the coffee beverage.

6. Serve espresso coffee beverages.

6.1.Present coffee beverages attractively and without drips and spills.

6.2.Serve coffee beverages promptly at the required temperature and with appropriate accompaniments.

6.3.Minimise waste to maximise profitability of beverages produced.

7. Clean espresso equipment.

7.1.Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions.

7.2.Maintain water filtration system according to organisational procedures.

7.3.Refer faults and maintenance issues requiring technical specialists to supervisor.

7.4.Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

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 demonstrating 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.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major 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

available 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:

latte art

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.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

workstation with industry current commercial grade espresso machine and coffee grinders

bins or knock boxes for used coffee grounds

storage bins

small equipment:

blind or blank filter basket

cleaning brushes

colour coded cleaning cloths

flat edge implement for levelling off dosed filter basket

measuring equipment:

stopwatch or timer

thermometer

milk foaming jugs

napkins

powder shakers

service trays

spoons and stirrers

straws

service-ware for different types of coffee beverages:

cups: espresso and standard

saucers

mugs

glasses

take-away coffee cups and lids

take-away cardboard trays

tamp mats

tampers

stock:

commercial range of coffee beans, ground coffee and other ingredients and accompaniments

organisational specifications:

equipment manufacturer instructions

cleaning and maintenance procedures for espresso coffee machines and grinders

commercial beverage menus

organisational procedures and industry standards for presenting espresso coffee beverages

price lists

standard recipes for coffee beverages currently used by the hospitality industry

SDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS

industry-realistic ratio of staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Organise coffee workstation.

1.1.Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and service-ware.

1.2.Place ingredients in correct containers and conditions to maintain freshness.

1.3.Prepare espresso machine and grinder for service according to manufacturer instructions.

2. Select and grind coffee beans.

2.1.Select coffee beans and grind to appropriate particle size according to relevant factors.

2.2.Complete test extractions before service to ensure correct particle size of grind, and assess and adjust according to relevant factors.

2.3.Adjust grind regularly throughout the service period according to relevant factors.

2.4.Monitor efficiency of grinder for correct dose and grind during use, and resolve or report issues.

2.5.Clean grinder as required during or after the service period.

3. Advise customers and take espresso coffee orders.

3.1.Provide information and recommendations about types of coffee beverages and accompaniments.

3.2.Identify customer preferences and take orders.

4. Extract and monitor quality of espresso.

4.1.Select and prepare appropriate service-ware.

4.2.Select correct filter basket and clean, dry and dose it with required amount of ground coffee.

4.3.Tamp ground coffee to make even and level cake.

4.4.Flush group head before attaching group handle to extract espresso.

4.5.Monitor quality of extraction during service period and make adjustments.

4.6.Monitor efficiency of espresso machine during service, and resolve or report issues.

5. Undertake milk texturing process.

5.1.Select cold milk and appropriate milk foaming jug to fulfil customer orders.

5.2.Purge the steam wand every time before texturing.

5.3.Texture milk according to type of milk and coffee beverage.

5.4.Visually and aurally monitor and adjust the texture and temperature.

5.5.Clean the steam wand on the outside and purge every time after texturing.

5.6.Combine foam and milk through swirling, ensuring even consistency.

5.7.Pour milk immediately after swirling, according to the coffee beverage.

6. Serve espresso coffee beverages.

6.1.Present coffee beverages attractively and without drips and spills.

6.2.Serve coffee beverages promptly at the required temperature and with appropriate accompaniments.

6.3.Minimise waste to maximise profitability of beverages produced.

7. Clean espresso equipment.

7.1.Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions.

7.2.Maintain water filtration system according to organisational procedures.

7.3.Refer faults and maintenance issues requiring technical specialists to supervisor.

7.4.Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

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 demonstrating 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.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major 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

available 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:

latte art

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.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

workstation with industry current commercial grade espresso machine and coffee grinders

bins or knock boxes for used coffee grounds

storage bins

small equipment:

blind or blank filter basket

cleaning brushes

colour coded cleaning cloths

flat edge implement for levelling off dosed filter basket

measuring equipment:

stopwatch or timer

thermometer

milk foaming jugs

napkins

powder shakers

service trays

spoons and stirrers

straws

service-ware for different types of coffee beverages:

cups: espresso and standard

saucers

mugs

glasses

take-away coffee cups and lids

take-away cardboard trays

tamp mats

tampers

stock:

commercial range of coffee beans, ground coffee and other ingredients and accompaniments

organisational specifications:

equipment manufacturer instructions

cleaning and maintenance procedures for espresso coffee machines and grinders

commercial beverage menus

organisational procedures and industry standards for presenting espresso coffee beverages

price lists

standard recipes for coffee beverages currently used by the hospitality industry

SDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS

industry-realistic ratio of staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and service-ware. 
Place ingredients in correct containers and conditions to maintain freshness. 
Prepare espresso machine and grinder for service according to manufacturer instructions. 
Select coffee beans and grind to appropriate particle size according to relevant factors. 
Complete test extractions before service to ensure correct particle size of grind, and assess and adjust according to relevant factors. 
Adjust grind regularly throughout the service period according to relevant factors. 
Monitor efficiency of grinder for correct dose and grind during use, and resolve or report issues. 
Clean grinder as required during or after the service period. 
Provide information and recommendations about types of coffee beverages and accompaniments. 
Identify customer preferences and take orders. 
Select and prepare appropriate service-ware. 
Select correct filter basket and clean, dry and dose it with required amount of ground coffee. 
Tamp ground coffee to make even and level cake. 
Flush group head before attaching group handle to extract espresso. 
Monitor quality of extraction during service period and make adjustments. 
Monitor efficiency of espresso machine during service, and resolve or report issues. 
Select cold milk and appropriate milk foaming jug to fulfil customer orders. 
Purge the steam wand every time before texturing. 
Texture milk according to type of milk and coffee beverage. 
Visually and aurally monitor and adjust the texture and temperature. 
Clean the steam wand on the outside and purge every time after texturing. 
Combine foam and milk through swirling, ensuring even consistency. 
Pour milk immediately after swirling, according to the coffee beverage. 
Present coffee beverages attractively and without drips and spills. 
Serve coffee beverages promptly at the required temperature and with appropriate accompaniments. 
Minimise waste to maximise profitability of beverages produced. 
Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions. 
Maintain water filtration system according to organisational procedures. 
Refer faults and maintenance issues requiring technical specialists to supervisor. 
Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts. 

Forms

Assessment Cover Sheet

SITHFAB005 - Prepare and serve espresso coffee
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessor name:

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Assessment Record Sheet

SITHFAB005 - Prepare and serve espresso coffee

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

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Student signature:

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