You haven't been trained
until you've been AusTrained

SITHFAB005 Prepare & Serve Espresso Coffee

Summary

Do you want to stand out to potential employers? Be ahead of other applicants for positions in the Hospitality industry. This course will equip you with the Practical Skills that include the requirement to extract and serve espresso coffee beverages using commercial espresso machines. You will learn how 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.

COST $80.00

DURATION: 4 Hours

Schedule

  • Tue 21 Feb, 09:00 - 16:30,
    Illawarra Master Builders Club,
    61 Church Street, Wollongong

**NOTE: You must have completed SITXFSA001 Use hygienic practices for food safety, to do this course**

Outline

This course will equip you with the Practical Skills that include the requirement 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.

Why Should I Attend?

This course will equip you with this skills and knowledge to prepare and present a diverse range of espresso coffee beverages, over multiple service periods, to meet different customer requests, including:

  • caffe latte
  • cappuccino
  • espresso (short black)
  • flat white
  • long black
  • piccolo latte
  • mocha
  • ristretto
  • short and long macchiato

Additionally, you will present multiple espresso coffee beverages and accompaniments that are attractive and consistent in quality, volume and appearance, use the correct equipment ingredients and measures to prepare espresso coffee beverages, work with speed and efficiency to deal with numerous service and operational tasks simultaneously, major types of espresso coffee beverages and their characteristics, types of bean, blends and roasts, preparation methods for espresso coffee beverages, basic maintenance and cleaning methods for espresso grinders and machines.

Duration

This course provides you with 4 hours of practical experience.

Some elements covered in this course:

  • 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 serviceware
    • 1.2 Place ingredients in correct containers and conditions to maintain freshness.
    • 1.3 Prepare the espresso machine and grinder for service
  • 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, 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 dosage and grind during usage, resolve or report issues
    • 2.5 Clean grinder as required during or after the service period
  • 3. Advise customers on espresso coffee beverages
    • 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 serviceware
    • 4.2 Select correct filter basket, clean, dry and dose 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 the efficiency of the espresso machine during service, resolve or report issues
  • 5. Texture milk
    • 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 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
    • 5.8 Minimise waste to maximise profitability of beverages produced
  • 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, with appropriate accompaniments
  • 7. Clean espresso equipment
    • 7.1 Clean machine parts thoroughly and safely according to organisational procedures
    • 7.2 Maintain water filtration system according to organisational procedures
    • 7.3 Refer, to supervisor, faults and maintenance issues requiring technical specialists
    • 7.4 Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts
Book Now