Coffee making e course

Coffee making e course
Coffee making e course
Coffee making e course
Coffee making e course
Coffee making e course
Coffee making e course
Coffee making e course
Coffee making e course
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Resource:Introductory Coffee Making tutorial

This tutorial includes the basic coffee process: how to grind, set the machine for the espresso shot and texture the milk.

*This does not include pre shift set up of the equipment. The tutorial is intended to prepare students or staff for work in a coffee shop as if they are about to start their mid morning shift.

It is set for beginner to moderate ability.

The focus is on the 3 stages of the process.
1 Grind
2 Drop
3 Texture milk 60 degrees (for Australians).

When the students understand basic process we then master pouring and then coffee art.

This resource addresses the Hospitality unit of competency

SITHFAB204 Prepare and serve espresso coffee

BEFORE Using this resource it is reccomended that you cover the following with your students:

-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.

This resource address's:
4. Extract and monitor quality of espresso.
4.1 Select and prepare appropriate serviceware.
4.2 Dose with required amount of ground coffee. Partial competency.
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.
5.4 Visually monitor and adjust the texture and temperature.
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.

Try it, test it modify it let me know how you go.
Ms Avici
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