Elements and Performance Criteria

Element

Performance Criteria

1

Organise and prepare work areas.

1.1

Organise coffee workstation according to workplace safety and hygiene practices, to enable efficient work flow and easy access to equipment and commodities.

1.2

Develop preparation and work routines according to enterprise requirements.

1.3

Complete mise en place and preparation for coffee service according to enterprise procedures.

1.4

Store coffee and commodities in appropriate airtight containers and conditions to maintain quality and freshness, according to workplace hygiene procedures and food safety regulations.

2

Provide customer service and advise customers on espresso coffee.

2.1

Provide advice to customers about coffee types and characteristics where appropriate.

2.2

Determine customer coffee preferences and requirements, and offer coffee style choices and accompaniments accordingly.

3

Select and grind coffee.

3.1

Select coffee and grind to correct particle size, according to enterprise requirements and customer preferences.

3.2

Take into consideration any environmental and equipment factors affecting dosage, and adjust grind and dose accordingly.

4

Extract coffee.

4.1

Select appropriate cups or glassware and ensure they are warm before preparation.

4.2

Measure or dispense required dosage and place into clean filter basket, tamping coffee evenly using correct pressure.

4.3

Ensure group head is clean prior to inserting group handle.

4.4

Monitor water and pump pressure, and moderate between cycles, according to enterprise procedures.

4.5

Analyse extraction rate and adjust where appropriate.

4.6

Assess quality of extraction visually and where appropriate by verifying flavour.

4.7

Check spent grounds (puck or cake) to identify any required adjustments to dosage and technique.

4.8

Release or purge water for two seconds from the group head before placement of group handle to extract coffee.

5

Texture milk.

5.1

Select correct cold milk and appropriate clean, cold jug according to espresso requirements and quantity on order.

5.2

Expel excess water from steam wand before and after texturising milk and wipe clean after use.

5.3

Texture milk according to milk type and specific order requirements.

5.4

Combine foam and milk through rolling, ensuring even consistency.

5.5

Pour milk promptly, evenly and consistently, according to coffee style and customer preferences.

6

Serve and present espresso coffee.

6.1

Present coffee attractively using clean ceramic or glass cups and avoiding drips and spills.

6.2

Serve coffee at the required temperature, according to customer requirements and style, with appropriate crema, milk froth and accompaniments.

7

Clean and maintain espresso machine.

7.1

Follow required OHS and enterprise requirements throughout all cleaning and maintenance procedures.

7.2

Clean all machine and parts thoroughly and safely according to manufacturer specifications and enterprise policies and procedures, using appropriate cleaning methods and recommended cleaning products and materials.

7.3

Carry out allied end of service activities.

7.4

Monitor and assess the operation and efficiency of the espresso machine and grinder during usage and take appropriate action where required in relation to defects and faults according to enterprise policies and procedures, OHS and warranty requirements.

7.5

Identify situations requiring the attendance of a trained service technician, licensed electrician or a designated senior person within the enterprise.