SITHFAB012B Prepare and serve espresso coffee SAMPLE€¦ · coffee beans could be harmful. However...

SIT07 Tourism, Hospitality and Events Training Package V3.0

Learner guide Version 2

Training and Education Support Industry Skills Unit

Meadowbank

Product Code: 5651

SITHFAB012B

Prepare and serve espresso coffee

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SITHFAB012B Prepare and serve espresso coffee V2

© TAFE NSW (Training & Education Support, Industry Skills Unit Meadowbank) 2012

Acknowledgments TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank would like to acknowledge the support and assistance of the following people in the production of this learner guide.

Reviewer Karin Rule A/Manager Industry Teams TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank

Project Manager Margaret Heathcote A/Education Programs Manager TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank

Photographic and Illustration Credits Photographs used within this guide were provided by courtesy of:

Jude Reggett – Teacher Emily Oak – Teacher Northern Sydney Institute

Enquiries Enquiries about this and other publications can be made to:

Training and Education Support, Industry Skills Unit Meadowbank Level 3, Building J, See Street, MEADOWBANK NSW 2114

Tel: 02-9942 3200 Fax: 02-9942 3257

ISBN 978-1-74236-365-3

© TAFE NSW (Training and Education Support, Industry Skills Unit Meadowbank) 2012

Copyright of this material is reserved to TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank. Reproduction or transmittal in whole or in part, other than subject to the provisions of the Copyright Act, is prohibited without the written authority of TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank.

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Table of contents Introduction .................................................................................. 7

Topic 1 The Barista ................................................................. 11

1.1 Responsibilities of the barista ........................................................... 11

1.2 Work health and safety ................................................................... 12

Topic 2 Coffee beans ............................................................... 13

2.1 Species of coffee – Arabica and Robusta ............................................ 14

2.2 De-caffeinated coffee ...................................................................... 15

2.3 Coffee roasting ............................................................................... 17

2.4 Storing the coffee ........................................................................... 17

2.5 Tasting coffee ................................................................................ 18

Topic 3 The espresso machine ................................................ 21

3.1 Espresso machine main parts ........................................................... 22

3.2 Espresso machine start-up procedures .............................................. 24

3.3 Espresso machine care .................................................................... 25

3.4 Cleaning and maintenance ............................................................... 25

Topic 4 The grinder ................................................................. 27

4.1 Grinding the coffee ......................................................................... 28

4.2 Coffee grinder – main parts ............................................................. 29

4.3 Cleaning and maintenance ............................................................... 30

Topic 5 Prepare the coffee workplace area for service ............ 33

Topic 6 Preparation for an espresso ........................................ 39

6.1 The importance of crema ................................................................. 39

6.2 The coffee menu ............................................................................. 43

6.3 Variations ...................................................................................... 44

6.4 Hot chocolate ................................................................................. 44

Topic 7 Texturing milk ............................................................ 47

7.1 Types of milk ................................................................................. 48

7.2 Pouring techniques ......................................................................... 48

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Topic 8 Customer service of coffee .......................................... 51

8.1 Customer orders ............................................................................. 51

Topic 9 Trouble shooting ......................................................... 55

Useful hints ................................................................................. 58

Glossary of coffee terms .............................................................. 61

Resource evaluation form ............................................................ 63

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© TAFE NSW (TES, Industry Skills Unit Meadowbank) 2012 Page 11 of 66

Topic 1 The Barista “Barista” is the generally accepted term for an espresso coffee operator. In Italian it translates to “barman”, but in Australia it is the term applied to any individual who professionally operates an espresso bar or espresso machine within a food and beverage operation.

Exceptional espresso coffee relies on the marriage of the barista, the espresso equipment and the coffee. In Italy, the profession is highly respected, and in most regions, a barista is only allowed at the controls of the espresso machine after an apprenticeship of 3-4 years.

1.1 Responsibilities of the barista

Responsibilities include the ability to:

• produce good quality, consistent espresso coffee

• work efficiently and constantly in making espresso coffee

• check water and steam pressure of espresso machine

• adjust grinder as required for correct coffee extraction

• remember regular customers’ preferred coffee styles and requirements

• explain to customers the style and flavour of coffee beans used and difference between various espresso-based coffees served

• maintain the espresso machine and grinder

• stock control, storage and rotation to ensure freshness

• clean the espresso machine, grinder and coffee making area

• work health and safety

• maintain tidy and personal appearance including uniform in accordance with enterprise standards. SAMPLE


Page 12 of 66 © TAFE NSW (TES, Industry Skills Unit Meadowbank) 2012

1.2 Work health and safety

Factors to consider:

• Position – all equipment must be located in such a manner that it is easily and comfortably reached and operated by the barista (i.e. the height of the espresso machine and its location in relation to the knockout tube, grinder and other equipment).

• Burns – care must be taken, along with the correct procedures for use of group handle, steam wand and the hot water outlet.

• Electrocution – there are several electrical appliances operating on the workstation (espresso machine, grinder, blender, refrigerator, light sources etc). Care must be taken that electrical cords are not frayed or loose and that all liquid spillages are immediately cleaned up.

• Slippery surfaces – wet floors and spills on bench surfaces can cause slippery surfaces which can cause falling over and other accidents.

• Speed of service – economy of movement will ensure that customers are served quickly and there will be little time wastage.

• Spillage – spilt sugar, coffee, grounds and liquids look unsightly, may contaminate other ingredients, and can attract vermin.

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Topic 2 Coffee beans Coffee is one of the world's most popular beverages – it is the second largest traded commodity in the world after oil.

The coffee bean comes from the cherry of the evergreen shrub: family Rubiceae; genus Coffea. Coffee plants grow in subtropical and tropical climates all around the world. Coffee originated in Yemen/Ethiopia and was discovered nearly 1000 years ago. Major growing regions today include South America, Africa, Central America, Papua New Guinea, Timor, Asia, India and Indonesia.

Coffee cherries ripe for picking. The beans grow inside the cherries.

Coffee, like wine, develops distinct flavour characteristics according to the region in which it is grown. Characteristics may be determined by the species of coffee, the growing conditions (rainfall/temperature/soil), picking conditions and processing methods.

There are two major processing methods used with coffee, wet processing and dry processing. The cherry of the coffee tree is picked and processed to remove the outer layers and the seed within is dried to reveal the raw coffee beans (before roasting). The raw coffee bean is small, green and hard.

Wet processing involves washing and soaking the coffee to remove the red cherry skins and then drying them. Dry processing takes the cherries directly from the tree and dried either in the sun raking and turning regularly, or, dried in a long, slow dryer to remove all moisture.

Each processing method produces a different taste in the coffee. Wet processing, because of the water, removes some of the sugar, producing a mild, softer coffee. Dry processing, as it turns the coffee cherries into dry raisins, produces a bolder, sweeter coffee.

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Once processed, the raw coffee bean is sorted or graded by size and quality before being packed into bags for shipping.

Brazil is the world’s largest producer of raw coffee. In Australia, coffee is mostly grown from the Northern Rivers to the Atherton Tablelands in Queensland. Australian coffee is slowly developing a better international reputation for its unique taste and quality. On the international scale, Australia is a relatively small raw coffee producer, but we consume approx. 2.4kg of coffee per person per year.

2.1 Species of coffee – Arabica and Robusta

There are two major species of coffee that are grown for commercial use: Coffea Robusta and Coffea Arabica.

Robusta grows at lower elevations, has a higher yield per plant, and is more disease resistant than its Arabica relative. Robusta beans are noteworthy for their harsh, dirty flavour and higher levels of caffeine. Robusta is approximately 30% cheaper than Arabica. Robusta is commonly used in instant coffee.

Arabica beans grow best at higher elevations (800-2000 metres) and Arabica is the source of most of the world's great coffees. About 75 per cent of the world's total production is Arabica coffee and approximately 10 per cent of that is actually of ‘speciality’ quality. Specialty grade coffee is of the highest quality and consistency when sorted and graded as raw coffee.

ARABICA ROBUSTA

75% of the world’s production Mostly used for instant coffee

Mostly used for espresso coffee More harsh, robust flavour than Arabica

Lower caffeine content than Robusta Higher caffeine content than Arabica

More delicate flavour than Robusta Can be blended with Arabica to strengthen various coffee blends

More susceptible to disease More disease resistant

Lower production yield Higher yield and cheaper to grow

Grows at a higher altitude Grows easily at lower altitudes

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2.2 De-caffeinated coffee

Caffeine is one of the most commonly-consumed drugs in the world. De-caffeination refers to the process whereby a majority of the caffeine is removed from the coffee beans.

A cup of de-caffeinated coffee contains 2-8 mg of caffeine compared with 85-100 mg in a cup of filtered coffee.

De-caffeinated coffee is now widely available in bean, ground and instant forms. As technology improves, so does the quality of de-caffeinated coffee. The aim is to produce a coffee which retains its aroma and flavour through the processes which are necessary to remove the caffeine. As coffee develops most of its flavour during roasting, the caffeine is removed before roasting, while the beans are still in green bean form. This is done in one of three ways.

Chemical solvent de-caffeination

The green beans are treated with steam to dissolve the caffeine, which is then extracted, under pressure, by a chemical solvent. After de-caffeination, traces of solvent are left in the coffee and these are forced out by further steaming. The coffee is then dried. Further treatment may include polishing the beans or replacing the coffee wax lost during the process.

There has been concern that the minute traces of chemicals inevitably left in the coffee beans could be harmful. However it is believed that the quantities are so negligible as to be insignificant.

De-caffeination by supercritical gas Supercritical carbon dioxide is applied to steamed green coffee beans at high pressure and at temperatures of about 70° C (150° F). At this temperature the gas behaves like a liquid and is used as a solvent. The caffeine is separated from the gas by rinsing or by absorption, and the gas is re-circulated. The coffee bean retains its wax layer and loses nothing but caffeine.

The Swiss Water® Process The green beans are soaked in water and the resulting extract is passed over activated carbon to remove the caffeine. The coffee beans are partially dried and then the caffeine-free extract is added to them before they are fully dried and roasted. This de-caffeination process adds to the coffee flavour by using 20 per cent more beans.

Swiss Water Decaffeination is growing in popularity as it uses only water to remove the caffeine, thus eliminating any chemical contamination.

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Swiss Water® Process 101

Bean Composition A typical green coffee bean is composed of:

Soluble Flavour Components 26% Caffeine 1.05% Insoluble components 74%

Flavour-charged water A long time ago we took some high-grown green coffee beans which were full of flavour and immersed them in water.

The water extracted both coffee flavour solids and the caffeine from the beans.

These beans were then discarded and the caffeine removed using a carbon filter, leaving just the water super-saturated with coffee solids.

“Flavour-charged” water, composed of 25% flavour solids was created.

The art of chemical free decaffeination Flavour-charged water is integral to the SWISS WATER® Process, which starts with top quality green beans and works as follows:

1. First, the beans are cleaned and soaked in flavour- charged water to prepare for caffeine extraction.

2 Next, the beans are immersed in the flavour-charged water. Initially the water is caffeine free, and as result the caffeine diffuses from the beans into the water. Since the concentration of flavour components in the bean and in the water is equal, only the caffeine is removed, leaving the flavour intact. The water then passes through a carbon filter that traps the caffeine. The now caffeine-free, flavour-charged water flows back to the beans to remove more caffeine. This process continues for approximately 8 hours, until the beans are 00.9% caffeine free.

3 Finally, the decaffeinated beans are removed from the water. They are then dried, cleaned, polished, bagged and shipped.

A typical Bean after decaffeination:

Soluble flavour components 24% Caffeine 0.03% Insoluble components 76%

For more information about the de-caffeinating process see: http://www.swisswater.com/consumer/swiss-water-process

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http://www.swisswater.com/consumer/swiss-water-process



2.3 Coffee roasting

Historically, domestic roasting was carried out in small batches, in pans or other containers over stoves, fires or in ovens. Later, small rotating drums were developed and eventually appeared as the large modern industrial roasting equipment, which roasts the beans at temperatures between 150 - 240°C. Average roasting times vary from 12 – 18 minutes, depending on what the roaster is trying to achieve with the coffee. The time the beans are roasted will cause variations in their colour, which influences the final flavour of the coffee. The colour of the coffee bean is a clear indicator as to how long it has been roasted.

Coffee can be roasted from medium or light brown, through to a deep, dark brown or caramel roast. Each colour will affect the taste – the lighter roasts have a higher acidity and milder taste, while darker roasts have a lower acidity and more intense taste. It is up to the roaster to determine the end colour of the beans and the overall taste of the coffee. Different coffees suit different roast colours and part of the skill of roasting is to highlight taste features of the individual coffee.

Moisture is progressively lost from the bean during roasting and at certain points during the roast the coffee will ‘crack’ (similar to popcorn). This occurs twice during the roast due to increasing temperatures and heat and pressure inside the individual beans.

Correct roasting should result in a uniform bean colour. When the required roasting colour is achieved the beans are quickly removed from the heat and cooled, so as to stop the development of the bean immediately.

2.4 Storing the coffee

Coffee, once roasted must be correctly stored and packed in order to maintain optimal taste and freshness.

Coffee has four main enemies:

• oxygen

• heat

• light

• moisture.

Coffee should be kept away from all these elements at all times possible to ensure it sustains taste and quality. Coffee should be packed immediately after roasting to lock away all the aromas and flavours. Packaging should be fitted with a one way valve to allow carbon dioxide to escape (it is given off by fresh coffee) without allowing oxygen to attack the beans. Once opened coffee should be consumed as quickly as possible and stored in a cool, dry and dark place in an airtight container.

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Refrigeration is NOT recommended, as coffee is hygroscopic, (it absorbs moisture and flavours); coffee therefore needs to be kept away from humidity (and strong flavours).

Summary of coffee storage usage:

• unopened bag within two months.

• open bag within one week.

• use beans in the hopper within one day.

• use ground coffee in the grinder doser within one hour

2.5 Tasting coffee

Aroma/fragrance Aroma and fragrance refer to the smell of the coffee before and after water is added for tasting. It is judged prior to tasting, as the smell will change once the coffee has been put in your mouth.

Acidity The word acidity, in relation to coffee tasting, is a positive term that denotes sparkling crispness, a vibrant burst of winey, palate-cleansing and fruity taste. Acid is a positive taste, especially in high grown Arabica coffees. Acidity and sweetness are closely linked in coffee tasting.

Body Body refers to an experience of weight, the feel of the coffee on one's tongue. A coffee's body can range from light to medium to full – or even buttery or syrupy – and varies with origin, region and brewing method. Plungers and espresso machines produce far heavier body than drip filters. Paper filters remove oils, so conventional drip coffee is lighter in body than coffee brewed paper-free.

Flavour Flavour refers to the taster's total impression of aroma, acidity and body. The term is used in a general sense to indicate intensity e.g. “This coffee is flavourful” and to acknowledge specific characteristics e.g. spicy, fruity, chocolate, and caramel.

Balance Balance refers to the overall impression of the coffee and its performance throughout the tasting. Coffee taste changes dramatically as the coffee cools (from warm), and should be consistent throughout the process. If the coffee possessed good characteristics in all the areas assessed, then the balance is marked highly. If the coffee performs poorly in one or more aspects, then the balance is not marked highly.

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SITHFAB012B Prepare and serve espresso coffee SAMPLE€¦ · coffee beans could be harmful. However...

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