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    SUB Code Knowledge/Skill Required Standards 1.04 Extraction & Brewing

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    Sa Iz
    This document outlines the knowledge and skills required to prepare and serve espresso drinks according to standard 1.04-1.06. It includes how to operate an espresso machine and identify its parts, the steps for preparing espresso including dosing, distribution, and extraction time, understanding over and under extraction, adjusting the grind, using milk hygienically to produce microfoam between 55-65C, pouring techniques for cappuccinos and lattes, and preparing and serving espresso to standard. The skills are assessed based on correct terminology used, extraction time of 20-30 seconds, milk texture and temperature, ability to pour drinks to required composition and visual standards, and preparing espresso

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    SUB Code Knowledge/Skill Required Standards 1.04 Extraction & Brewing

    Uploaded by

    Sa Iz
    35 views2 pages
    This document outlines the knowledge and skills required to prepare and serve espresso drinks according to standard 1.04-1.06. It includes how to operate an espresso machine and identify its parts, the steps for preparing espresso including dosing, distribution, and extraction time, understanding over and under extraction, adjusting the grind, using milk hygienically to produce microfoam between 55-65C, pouring techniques for cappuccinos and lattes, and preparing and serving espresso to standard. The skills are assessed based on correct terminology used, extraction time of 20-30 seconds, milk texture and temperature, ability to pour drinks to required composition and visual standards, and preparing espresso

    Original Title

    مهارت پایه باریستا1

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    This document outlines the knowledge and skills required to prepare and serve espresso drinks according to standard 1.04-1.06. It includes how to operate an espresso machine and identify its parts, the steps for preparing espresso including dosing, distribution, and extraction time, understanding over and under extraction, adjusting the grind, using milk hygienically to produce microfoam between 55-65C, pouring techniques for cappuccinos and lattes, and preparing and serving espresso to standard. The skills are assessed based on correct terminology used, extraction time of 20-30 seconds, milk texture and temperature, ability to pour drinks to required composition and visual standards, and preparing espresso

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    35 views2 pages

    SUB Code Knowledge/Skill Required Standards 1.04 Extraction & Brewing

    Uploaded by

    Sa Iz
    This document outlines the knowledge and skills required to prepare and serve espresso drinks according to standard 1.04-1.06. It includes how to operate an espresso machine and identify its parts, the steps for preparing espresso including dosing, distribution, and extraction time, understanding over and under extraction, adjusting the grind, using milk hygienically to produce microfoam between 55-65C, pouring techniques for cappuccinos and lattes, and preparing and serving espresso to standard. The skills are assessed based on correct terminology used, extraction time of 20-30 seconds, milk texture and temperature, ability to pour drinks to required composition and visual standards, and preparing espresso

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    MODULE

    SUB
    CODE
    KNOWLEDGE/SKILL REQUIRED STANDARDS
    1.04
    EXTRACTION &
    BREWING
    1.04.1 Identification and naming of main parts of an espresso
    machine.
    Understanding of how to turn the espresso machine on and
    prepare it for use.
    Uses correct terminology: group head, group
    handle, filter basket, shower, seal, steam
    wand, steam nozzle on-off controls (steam,
    extraction, hot water), gauges (pressure,
    temperature, water level), drip tray, cup
    warmer.
    Checks that boiler pressure is up to 1 bar
    before use.
    Warms group handles and seasons groups
    Stacks cups on cup warmer; stacks saucers
    and spoons etc. next to the espresso
    machine.
    1.04.2 Demonstration of steps for preparing espresso. Dry wipes filter basket before dosing.
    Has acceptable spillage/waste when dosing
    and grinding.
    Uses consistent and effective dosing,
    distribution and tamping (consistent dosing,
    well distributed to avoid channeling, flat tamp
    without tapping filter).
    Cleans rim of filter before inserting.
    Flushes group head before attaching
    portafilter.
    Immediately brews when portafilter inserted.
    1.04.3 Understanding of basic sensory qualities of under-extracted
    espresso (thin body, unbalanced flavour with high acidity,
    poor crema), over-extracted espresso (unbalanced flavour
    with high bitterness, poor crema) and a good espresso
    (good body round and smooth, well balanced flavour
    (acidity, sweetness, bitterness), good visual crema (in line
    with coffee used)
    (It is expected that students will control this by aiming
    extraction time at 20-30 seconds, at this level)
    Recognises differences between underextraction,
    over-extraction and good
    extraction.
    1.04.4 Demonstration of good technique for making a microadjustment
    to the grind to improve the quality of poorly
    extracted espresso – aiming for an extraction time of 20-30
    seconds, at this stage.
    Extracts espresso in 20 - 30 seconds. Visual
    look of the espresso is consistent to desired
    standards.
    1.05
    MILK
    TECHNIQUES
    1.05.1 Understanding of the importance of freshness of milk. Uses fresh milk to maintain foam quality.
    Discards older or "off" milk.
    1.05.2 Understanding of why it is important to use milk
    hygienically.
    Minimises time milk is left out of the
    refrigerator, rotate stock, empties and cleans
    jug before use, and milk is never re-foamed.
    1.05.3 Demonstration of techniques required to produce correct
    milk texture (micro-foam).
    Produces milk with consistently dense
    texture, with no visible bubbles and a shiny
    surface. (See CDS Foam Quality Guide).
    1.05.4 Demonstration of good techniques for producing the
    correct milk temperature.
    Desirable range 55c-65c (Maximum
    temperature 70c, Minimum of 50c).
    1.05.5 Demonstration of efficient steps when foaming milk. Empty and clean jug before use
    Purges steam wand before foaming
    Wipes steam wand after use
    Purges steam wand after wiping
    Minimise milk waste.
    1.05.6 Understands the pouring techniques required to produce a
    cappuccino and caffe latte.
    Can pour drinks to the required composition
    and visual requirements.
    1.06
    BARISTA
    MENU
    1.06.1 Demonstration of good techniques for preparing and
    serving an espresso.
    Prepares an espresso to the desired size,
    taste and visual parameters (as per CDS
    . )drink definitions

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