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Evidence Guide: SITHFAB005 - Prepare and serve espresso coffee

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB005 - Prepare and serve espresso coffee

What evidence can you provide to prove your understanding of each of the following citeria?

Organise coffee workstation.

  1. Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and service-ware.
  2. Place ingredients in correct containers and conditions to maintain freshness.
  3. Prepare espresso machine and grinder for service according to manufacturer instructions.
Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place ingredients in correct containers and conditions to maintain freshness.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and grind coffee beans.

  1. Select coffee beans and grind to appropriate particle size according to relevant factors.
  2. Complete test extractions before service to ensure correct particle size of grind, and assess and adjust according to relevant factors.
  3. Adjust grind regularly throughout the service period according to relevant factors.
  4. Monitor efficiency of grinder for correct dose and grind during use, and resolve or report issues.
  5. Clean grinder as required during or after the service period.
Select coffee beans and grind to appropriate particle size according to relevant factors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean grinder as required during or after the service period.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise customers and take espresso coffee orders.

  1. Provide information and recommendations about types of coffee beverages and accompaniments.
  2. Identify customer preferences and take orders.
Provide information and recommendations about types of coffee beverages and accompaniments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify customer preferences and take orders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Extract and monitor quality of espresso.

  1. Select and prepare appropriate service-ware.
  2. Select correct filter basket and clean, dry and dose it with required amount of ground coffee.
  3. Tamp ground coffee to make even and level cake.
  4. Flush group head before attaching group handle to extract espresso.
  5. Monitor quality of extraction during service period and make adjustments.
  6. Monitor efficiency of espresso machine during service, and resolve or report issues.
Select and prepare appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tamp ground coffee to make even and level cake.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Flush group head before attaching group handle to extract espresso.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor quality of extraction during service period and make adjustments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Undertake milk texturing process.

  1. Select cold milk and appropriate milk foaming jug to fulfil customer orders.
  2. Purge the steam wand every time before texturing.
  3. Texture milk according to type of milk and coffee beverage.
  4. Visually and aurally monitor and adjust the texture and temperature.
  5. Clean the steam wand on the outside and purge every time after texturing.
  6. Combine foam and milk through swirling, ensuring even consistency.
  7. Pour milk immediately after swirling, according to the coffee beverage.
Select cold milk and appropriate milk foaming jug to fulfil customer orders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Purge the steam wand every time before texturing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Texture milk according to type of milk and coffee beverage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually and aurally monitor and adjust the texture and temperature.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine foam and milk through swirling, ensuring even consistency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve espresso coffee beverages.

  1. Present coffee beverages attractively and without drips and spills.
  2. Serve coffee beverages promptly at the required temperature and with appropriate accompaniments.
  3. Minimise waste to maximise profitability of beverages produced.
Present coffee beverages attractively and without drips and spills.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of beverages produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean espresso equipment.

  1. Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions.
  2. Maintain water filtration system according to organisational procedures.
  3. Refer faults and maintenance issues requiring technical specialists to supervisor.
  4. Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.
Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain water filtration system according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refer faults and maintenance issues requiring technical specialists to supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.