sithfab005 prepare and serve espresso coffee · web viewgreat with any coffee beverage. a...

SITHFAB005 Prepare and serve espresso coffee

Assessor guide

Assessment Workbook

Table of ContentsSITHFAB005 Prepare and serve espresso coffee.............................................1

Assessor guide...............................................................................................................1

Table of Contents...................................................................................................................2

The Unit of Competency........................................................................................................3

The Context for Assessment................................................................................................4

Assessment Methods............................................................................................................4

Resources Required for Assessment..................................................................................4

Learner Instructions..............................................................................................................5

Student Assessment Cover Sheet........................................................................................6

Assessment 1. Knowledge Assessment..............................................................................7

Assessment 2. Short Answer Assessment.......................................................................28

Assessment 3. Practical Video Assessment.....................................................................33

Learner Instructions........................................................................................................33

2SITHFAB005 Prepare and Serve Espresso CoffeeVersion 2.0 24/10/19

Assessment Workbook

The Unit of CompetencyThe units of competency specify the standards of performance required in the workplace.

This assessment addresses the following unit of competency:

SITHFAB005 Prepare and Serve Espresso Coffee

1. Organise coffee workstation.

2. Select and grind coffee beans.

3. Advise customers and take espresso coffee orders.

4. Extract and monitor quality of espresso.

5. Undertake milk texturing process.

6. Serve espresso coffee beverages.

7. Clean espresso equipment.

A complete copy of the above unit of competency can be downloaded from the TGA website:

https://training.gov.au/Training/Details/SITHFAB005

SITHFAB005 Prepare and Serve Espresso CoffeeVersion 2.0 24/10/19

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https://training.gov.au/Training/Details/SITHFAB005

Assessment Workbook

The Context for AssessmentTo complete the assessments in this workbook, students need to have access to their learning materials and the Internet. The Knowledge Assessment and short answer questions may be completed wholly at the learner’s home or chosen place of study. The Practical Assessment must be completed in a workplace.

Assessment MethodsThis workbook uses the following assessment method(s):

Knowledge Assessment – A set of generic and workplace questions testing the learner’s general knowledge and understanding of the general theory behind the unit.

Short answer questions – A set of questions to test your understanding of the main concepts and how they are applied as a whole.

Practical Assessment – A set of tasks or activities completed according to set instructions and guidelines to meet the requirements of the relevant unit. These tasks and activities require you to have access to a workplace.

Resources Required for AssessmentThe learner will need access to:

Computer with Internet and email access and a working web browser

Installed software: MS Word, Adobe Acrobat Reader

A workplace that will allow you access to:

o A workplace supervisor

o Workplace resources and equipment needed to complete the Practical Assessment


Assessment Workbook

Learner InstructionsThe assessments in this workbook is divided into two (3) categories: Knowledge Assessment, short answer questions and Practical Assessment.

The questions under Knowledge Assessment are all in a short answer format. The assessment tasks requiring practical demonstration of skills are covered in the Practical Assessment. You must answer all questions using your own words. However, you may reference your Learner Guide and other relevant resources and learning materials to complete this assessment.

Some questions cover processes you would likely encounter in a workplace. Ideally, you should be able to answer these questions based on the processes that are currently in place in your workplace. However, if you do not currently have access to a workplace, then answer the questions based on processes that should be implemented in a typical workplace setting.


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Student Assessment Cover SheetTo the learner: Print this cover sheet and complete it by filling in all the required information and signing on the space provided. Your signature must be handwritten. Scan the completed cover sheet and submit it along with your evidence submissions. Use the filename: SITHFAB005 Cover Sheet

Student NameStudent Number

Student Phone number

Email

Course Code SIT20316Course Name

Certificate II in Hospitality

Unit Code SITHFAB005

Unit Name

Prepare and serve espresso coffee

Assessment Number/Types

1 Knowledge Assessment2 Short Answer Assessment3 Practical Assessment

I confirm that the attached work is entirely my own, except where other writers have been referenced. I confirm that this assignment has not been submitted before at ACOHR or other institutions. I understand that plagiarism and other forms of cheating will result in academic penalty.By submitting this assessment, I agree that:

I have and read and understood the details of the assessment I understand the rules and consequences of plagiarism and that the attached assessment is my own work. I have one week in which to resubmit this assessment if I am deemed unsuccessful.

Student’s Signature

Date

Trainer/Assessor to completeAssessment 1: Knowledge

AssessmentAssessment 2: Short Answer

AssessmentAssessment 3 Practical Assessment

DateSatisfactory (S)

Not Yet Satisfactory (NYS)

Resubmission required

(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)

comments/observations/feedback comments/observations/feedback comments/observations/feedback


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Overall Result for this Workbook C/NYCTrainer/Assessor’s NameTrainer/Assessor’s Signature Date


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Assessment 1. Knowledge Assessment

1. Match the correct description to the coffee type.

Coffee type:

a. Caffe latte

b. Cappuccino

c. Espresso (short black)

d. Flat white

e. Long black

f. Piccolo latte

g. Mocha

h. Ristretto

i. Short macchiato

j. Long macchiato

Coffee type Description

i. An espresso topped with steamed milk. Avoid

adding foam by pouring the milk high to break foam down, or use a clean, flat spatula to hold back the foam.

ii. Extract an espresso into a latte glass. Steam

milk and chocolate powder together to a temperature of 65°C. Pour the hot chocolate into the glass. Dusting with chocolate is optional.

iii. Meaning restricted, this is an extremely short

espresso (15mL in 15-20 seconds). It has an intense, sweet flavour and long aftertaste. Serve in a pre-warmed espresso cup.


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iv. An espresso with steamed milk added and topped with 10mm of dense foam, served in a glass.

v. Fill a class with just under 2/3 hot water and top

with an espresso. The hot water is poured into the cup first to maintain the crema. Add a dash of foamed milk to stain the coffee.

vi. Espresso topped with milk that has been steamed to a temperature of 60°C (it will rise to 65-70°C) and textured to form a dense, creamy foam. The result is a drink that is ~⅓ espresso, ⅓ milk, ⅓ foam. Dusting with chocolate is optional.

vii. Fill a cappuccino cup with just under ⅔ hot

water and top with an espresso (doppio). The hot water is poured into the cup first to maintain the crema.

viii. 27-30ml in 25-30 seconds makes a beverage with a thick crema. The shorter the espresso the more intense the flavour.

ix. A smaller version of a caffe latte make a ristretto and served in a demitasse glass (100ml).

x. This is an espresso stained with a dash of

hot/cold milk or foam. Carefully place 2 teaspoons of dense, foamed milk into the centre of the crema.

S ☐ NYS ☐

Trainer comments: (only comment if NYS)


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2. Each variety of milk has different characteristic and therefore different uses for different types of coffee beverages. Match the types of milks to the characteristics.

Milk:

a. Full cream milk

b. Skim milk

c. Soy milk

d. Nut based milk

Coffee Style Description

zero fat and generally thinner than other milks.

It provides the largest foam bubbles and is the easiest to froth for beginners. Since there is no fat in the milk, the result is light and airy but the flavour is not as rich as other types of milk. Great with any coffee beverage.

A dairy-free alternative to milk and is widely available in supermarkets and are often made from cashews and flaxseed. These dairy alternatives are free of cholesterol and saturated fats, containing only healthy, monounsaturated fats.

It is stretched and textured like cow’s milk and heated to a similar temperature (65ºC). It has a higher water content, so latte art is more difficult to achieve.

Better in coffees that do not require much foam.

Milk with a fat percentage of between 3.25% and 3.5%. It is pasteurised and mostly homogenised. Has the highest number of calories and saturated fat of any type of milk, and more cholesterol.

It is more challenging to achieve perfect froth as the fat in the milk weighs down the foam, however this produces the most decadent, rich tasting coffee beverage. Great with any coffee beverage.


Assessment Workbook

A dairy alternative made from soybeans that have been soaked in water and then ground up in water. It is a complete protein and has roughly the same amount of protein as whole milk.

When stretching this milk will lose the bubbles quickly as the protein structures of these types of milk cannot fully support the milk bubbles. Better in flat white coffees, or coffees that do not require foam.

S ☐ NYS ☐


3. What are the two main types of coffee beans used for the production of espresso coffee, and their characteristics?

Bean type Characteristics

S ☐ NYS ☐


4. There are many ways of roasting beans. Describe the characteristics of the three most commonly used ways of roasting.

light roast

medium roast

dark roast


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S ☐ NYS ☐


5. What is the difference between single origin coffee and blends?

S ☐ NYS ☐


6. Having an organised workstation before you start work is important. Which of the following would you do as part of your mise en place prior to service?

True False

i. Ensure that all equipment, supplies, service ware are prepared, ready and well stocked

☐ ☐

ii. The espresso machine is turned on with enough time to reach the required temperature and pressure prior to opening

☐ ☐

iii. Make a sample of every coffee to ensure that grind and pour is correct

☐ ☐

iv. Have cups and glassware warming by placing them up-side down on the espresso machine

☐ ☐


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v. Ensure that your milk jugs are labelled and in the fridge to cool down

☐ ☐

vi. Fill the hopper with beans, and grind coffee to fill the dosage chamber.

☐ ☐

S ☐ NYS ☐


7. a. Identify the parts of the espresso machine.

1

2

3

4


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5

6

7

8

9

10

b. When preforming a daily routine inspection of your espresso machine what parts would you check for faults and maintenance?

1

2

3

S ☐ NYS ☐


8. a. Identify the parts of the grinder.


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1

2

3

4

5

6

7

b. When grinding your coffee beans through a grinder there are many different parts that need to be checked and maintained in order to produce a quality coffee. Identify 3 such areas that you may find faults and require maintenance.

1

2

3


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S ☐ NYS ☐


9. When grinding the coffee beans, what are the steps involved when preparing coffees with each of the following parts of the grinder?

Hopper

Adjustment dial

Dosage chamber

Tamper

S ☐ NYS ☐


10.To dose the correct amount of coffee into the basket, you will require 7g for a singly cup and 14g for a double cup. What are the 4 typical ways this can be measured? Provide an explanation.

1

2

3

4

S ☐ NYS ☐


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13.a. When tamping your grind you should use approximately 35kg of pressure to produce a flat, uniform surface while resting the group handle on the bench?

☐ True

☐ False

b. What is the correct way to tamp your ground coffee?

S ☐ NYS ☐


12.When extracting espresso and producing quality coffee beverages you must understand the common faults that will affect the output of your espresso. Match the fault with the correct description.

Fault:

a. Extraction too fast = Under-extracted

b. Extraction too slow = Over-extracted

c. Coffee grounds in the cup

d. Coffee drips over the sides of the group handle

Fault Description

Worn Group handles/baskets

Dirty gaskets/group heads

Leaky gaskets

Gaskets dirty with coffee grounds


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27-30mL of coffee extracted in less than 25 seconds

Crema is thin and pale

Water struggles to get through the coffee

Taste is burnt and bitter

S ☐ NYS ☐


13.When stretching and texturing milk you need to;

True False

i. Select the correct sized jug and fill to the top with cold milk

☐ ☐

ii. Purge the steam wand before using ☐ ☐

iii. The milk in the jug should become dense and creamy with very fine bubbles over the surface which shine as you swirl the jug

☐ ☐

iv. Keep steaming to get rid of any large surface bubbles

☐ ☐

v. Heat the milk to above 80°C ☐ ☐

vi. Do not overheat the milk, temperature should be approximately 65°C

☐ ☐


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vii. Once stretched and textured, milk should be swirled to prevent the foam from separating from the textured milk. Tapping the jug can help remove bubbles.

☐ ☐

S ☐ NYS ☐


14.Knowing and following the correct procedure for producing espresso coffee beverages will allow you to produce more frequent and consistent coffee. Place the steps in the correct order from 1 - 7

Steps Description

Brush any loose coffee off the rim of the basket. Tamp again and brush

Tamp with adequate pressure

Ensure that appropriate cups or glasses are warming on top of the machine

Remove old grounds into knockout tube

Purge water from the group head for 2 seconds before placing the group handle

Dose the coffee: 1 flick for a single shot, 2 flicks for a double shot and level the coffee

Dry and clean the filter basket with a cloth or brush

S ☐ NYS ☐



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15.Describe the main quality indicators listed below for espresso coffee extraction

15.1 Colour of the crema

15.2 Rate of extraction (espresso flow)

15.3 Condition of the puck

15.4 Water pressure during extraction

S ☐ NYS ☐


16. In the following espresso coffee menu, fill in the blanks for coffee style, extraction rates, milk required and service-ware according to the industry standards than an organisation would follow.

COFFEE STYLE ESPRESSO EXTRACTION RATE

MILK REQUIRED SERVICE-WARE

ESPRESSO

MACCHIATO

MACCHIATO LONG


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RISTRETTO

DOPPIO

CAPPUCCINO

CAFFÉ LATTE

FLAT WHITE

LONG BLACK

VIENNA

MOCHA

PICCOLO LATTE

S ☐ NYS ☐



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18.A variety of accompaniments should be made available to meet specific customer preferences and to enhance the beverage ordered. Identify 6 of the commonly requested accompaniments that have been identified by industry as standard.

1

2

3

4

5

6

S ☐ NYS ☐


19.According to industry standards and organisational procedures, what would your recommendation be for the following customer requests?

CUSTOMER REQUEST RECOMMENDATION

The customer would like a sweet syrup in her latte.

The customer would like a strong black coffee.

The customer is on a diet but would like a coffee with milk and sugar.


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The customer is lactose intolerant but wants a latte.

S ☐ NYS ☐


20.As you get more confident and consistent in producing coffee beverages you will be able to start using latte art as a way of improving presentation. Latte art involves the following? Answer true or false according to organisational procedures and industry standards.

True False

i. This can be done by dragging your thermomotor through the foam before you finish the pour

☐ ☐

ii. More difficult patterns can be done through the use of multiple pours

☐ ☐

iii. The must regularly used pattern produced with free pouring is the feather and the heart.

☐ ☐

iv. Use the etching technique with an etching tool.

☐ ☐

S ☐ NYS ☐


21.There are many variables that affect the quality of espresso beverages. How does humidity effect the quality and taste of espresso coffee? Min 20 words


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S ☐ NYS ☐


22.To ensure the quality of espresso coffee, what should you do to the steam wand to prevent the build-up of steam pressure prior to steaming milk?

S ☐ NYS ☐


23.When extracting espresso there are some common faults that may occur, including, extraction too fast, extraction too slow, coffee grounds in the cup, and coffee dripping over the sides of the group handle. How would you make adjustments with the following;

Coffee dose

Size of grind

Tamping technique

Waterflow and water pressure

S ☐ NYS ☐


24.How would you store the following food products to ensure food safety and optimise shelf life?


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Roasted coffee beans

Milk

Ground coffee

Syrups

Chocolate powder

Marshmallows

S ☐ NYS ☐


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25.The filter basket is housed within the group handle and allows the water to filter through the ground coffee. The tamper is then used to compress the ground coffee into the filter basket. Complete the following table to identify the small equipment and parts.

a. Single cup filter basket

b. Double cup filter basket

c. Blind filter basket

d. Handheld tamper

e. attached tamper

Filter basket Filter basket nameQuantity of coffee required

NONE


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NONE

S ☐ NYS ☐


26.Knowing and following the correct procedure for producing espresso coffee will allow you to produce more frequent and consistent coffee beverages. What is the purpose of purging the group head prior to using?

S ☐ NYS ☐


27.Why would you purge the steam wand before using it to steam milk?

S ☐ NYS ☐



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28.When cleaning the espresso machine and associated equipment you must consider WHS procedures, manufacturer’s instructions and organisational procedures. Complete the cleaning schedule below and identify any WHS issues you should be aware of during the cleaning stage.

When to clean What to clean WHS issues

Every time you make a coffee

During the day

End of every shift

Weekly

S ☐ NYS ☐


29.A quick way to check the espresso machine and grinder for faults could include;

Check if the dosing chamber is consistently delivering the correct dosage

Check the steam and pressure gages are within the required range

Check if the grinder is producing the consistent and correct grind size

☐ True

☐ False

S ☐ NYS ☐


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30.Conservative use of resources and energy is beneficial to both the business and the environment. There are many ways you can reduce negative environmental impacts. Identify 3 disposal methods you can adopt to dispose of wastage accumulated when producing coffee beverages.

1

2

3

S ☐ NYS ☐


31.Maintaining the water filtration system is an important part of producing good quality coffee. You need to consider the following?

True False

i. Depending on the original set-up and plumbing your coffee machine may use a single or dual/triple cartridge water filtration system

☐ ☐

ii. The filter sizes and properties will need to be chosen according to the brand of coffee used

☐ ☐

iii. The frequency for changing water filters will vary depending on the quantity of water passing through the filters

☐ ☐


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iv. Always follow manufacturer’s instructions and your organisational procedures when preforming maintenance tasks

☐ ☐

S ☐ NYS ☐


ASSESSOR MARKING CHECKLIST

Learner’s Name:

Student ID

Date

Assessment 1 – Knowledge questions

S ☐ NYS ☐

Trainer comments:

Trainer/Assessor’s NameTrainer/Assessor’s Signature Date


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Assessment 2. Short Answer Assessment

For this assessment you will be required to access the Cafetto Safety Data Sheet (SDS) and the Espresso Machine Manufacturer’s instructions that are located in your supplementary resources folder.

Look at the following diagram that has been prepared by your organisation for a quick guide to backflushing the machine and answer the questions by referring to the procedures in the SDS and Manufacturer’s instructions.

31.Look at step 2 of the above diagram, what is the procedure for use of PPE as recommended in the SDS, to safely perform the task?

1

2

S ☐ NYS ☐



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32.While performing step 5 in the diagram, chemical splashes up into your eyes. What is the first aid procedure as stated in the SDS?

S ☐ NYS ☐


33.Look at the Espresso Machine Manufacturers instruction sheet (supplementary resources file) and find the topic relating to care and cleaning. Are any of the manufacturer’s instructions on daily cleaning backflushing procedures, different to the organisations diagram for daily backflushing.

S ☐ NYS ☐



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Look at the following “Espresso To Go” beverage menu and answer the following questions.


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34.What is the recipe for Vanilla Cream Cold Brew?

S ☐ NYS ☐


35.How many different sizes are there for the Signature Series?

S ☐ NYS ☐


36.What will it cost for an extra shot of espresso?

S ☐ NYS ☐



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37.A customer has made the following order, write the docket with all of the information including final price.

Large Chai tea latte with shot of espresso (no cinnamon) Small mocha The Cutthroat Large

DOCKET

TABLE NO. PERSONS SERVED BY TIME

QUANTITY ITEMS PRICE

TOTAL

S ☐ NYS ☐



Assessment Workbook

Assessment 3. Practical Video AssessmentLearner Instructions

The Practical Assessment is a set of tasks that must be completed in a workplace.

This assessment will help you demonstrate skill requirements relevant to preparing and serve espresso coffee.

While working within your workplace you are required to prepare and present a diverse range of espresso coffee beverages. This is to include taking orders, using the correct equipment, ingredients, measures and the monitoring of the grinder to ensure the correct dose and grind from setup to pack down and cleaning procedures before, during and after the fact.

For each of the following tasks, you should access your organisations operational procedures to ensure you are completing correctly.

TASK 1. Create a mise en place checklist that you could use to organise and prepare the coffee station for service.

TASK 2. Video submission: Prepare and serve 4 customer coffee orders.

TASK 3. Video submission: Clean the espresso machine and equipment.

Videos should be no longer than 5 minutes EACH

Use the filename: SITHFAB005 video submission 1 / 2 / 3 / 4 / 5


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TASK 1. Create a mise en place checklist that you could use to organise and prepare the coffee station for service within your organisation. Your checklist should include the following;

Preparation of equipment required for service according to manufacturer’s instructions.

Storage requirements for coffee and other accompaniments used for making a variety of coffee beverages.

Test extractions and seasoning of machine. WHS and hygiene practices to for each mise en place step.

Ensure you have checked your organisational procedures prior to creating the mise en place list.

MISE EN PLACE CHECKLIST FOR COFFEE STATION

MISE EN PLACE STEPS WHS / HYGIENE

S ☐ NYS ☐


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Learner’s Name:

Student ID

Date

Assessment 3 – Task 1

S ☐ NYS ☐

Trainer comments:



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Task 2.

While working within your workplace you are required to prepare and present a diverse range of espresso coffee beverages. This is to include using the correct equipment, ingredients, measures and the monitoring of the grinder to ensure the correct dose and grind from setup to pack down and cleaning procedures before and during service.

2.1For this task, you will be required to submit 4 separate videos showing how you prepare and present the following customer orders;

ORDER 1: Small Caffe latte, Small Skim Cappuccino (Video 1) For this video you must have someone role play the customer to place this order. The customer should ask you about different milks and sugars or sweeteners available. You should listen and ask questions to determine the customers’ requirements, take their order and then prepare and present the coffees following the procedures listed below.

ORDER 2: Espresso, Long Black (Video 2)

ORDER 3: Small Flat white, Small Mocha and a long Macchiato (Video 3)

ORDER 4: Piccolo latte, Ristretto and a Short Macchiato (Video 4)

2.2You must present the above espresso coffees with correct accompaniments and ensure consistency and quality through appearance, aroma, body, crema, flavour, taste, strength and volume.

2.3Each video should clearly show you performing each of the following;

EXTRACT ESPRESSO

Correct service-ware chosen Grinding the beans Correct filter basket is cleaned and filled with appropriate

level of coffee Correct tamping techniques Purge group head prior to using Check timing of extraction Adjust grind if required Report any faults or issues with equipment (if required) Use energy and water resources to minimise waste

TEXTURE MILK

Select appropriate milk and jug and estimate correct amount of milk for orders required.


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Purge steam wand before use Texture milk to industry standard Monitor temperature Clean steam wand after use and purge Swirl milk and foam before pouring Pour milk immediately for required coffee

PRESENT COFFEE

Sequence the order of preparation of coffees Coffee is presented correctly with no spillages Served at required temperature with required

accompaniments Minimum waste of milk and coffee grind


Learner’s Name:

Student ID

Date

Assessment 3 – Task 2 - Practical Assessment

Video 1 Video 2 Video 3 Video 4

S ☐ NYS ☐ S ☐ NYS ☐ S ☐ NYS ☐ S ☐ NYS ☐

Trainer comments:

Marking Checklist Tick if successful

Is the learner able to: V1 V2 V3 V4

Provide recommendations regarding coffee, milk and accompaniments to customers

☐ n/a n/a n/a

Take customer order ☐ n/a n/a n/a

Correct service-ware chosen for coffee beverages ☐ ☐ ☐ ☐

Grinding the beans correctly ☐ ☐ ☐ ☐

Correct filter basket is cleaned and filled with appropriate level of coffee ☐ ☐ ☐ ☐


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Correct tamping techniques ☐ ☐ ☐ ☐

Purge group head prior to using ☐ ☐ ☐ ☐

Check timing of extraction ☐ ☐ ☐ ☐

Adjust grind if required ☐ ☐ ☐ ☐

Report any faults or issues with equipment (if required) ☐ ☐ ☐ ☐

Use energy and water resources to minimise waste ☐ ☐ ☐ ☐

Select appropriate milk and jug and estimate correct amount of milk for order

☐ ☐ ☐ ☐

Purge steam wand before use ☐ ☐ ☐ ☐

Texture milk to industry standard ☐ ☐ ☐ ☐

Monitor temperature ☐ ☐ ☐ ☐

Clean steam wand after use and purge ☐ ☐ ☐ ☐

Swirl milk and foam before pouring ☐ ☐ ☐ ☐

Pour milk immediately for required coffee ☐ ☐ ☐ ☐

Sequence the order of preparation of coffees ☐ ☐ ☐ ☐

Coffee is presented correctly with no spillages ☐ ☐ ☐ ☐

Served at required temperature with required accompaniments ☐ ☐ ☐ ☐

Minimum waste of milk and coffee grind ☐ ☐ ☐ ☐



Assessment Workbook

TASK 3.

At the completion of service, you are required to clean the espresso machine and other equipment including the grinder according to the manufacturer’s instructions and organisational procedures.

a. You must submit a video clearly showing you performing the cleaning task and should include the following;

GRINDER To save time on the video, you can pre clean the grinder,

and simply show the inside and outside of the grinder and hopper and the tools you used to clean the equipment.

ESPRESSO MACHINE

Remove group handles from group heads Scrub out all loose coffee from group head with a brush Use blind filter with chemical to clean group heads Use PPE suitable for cleaning task Remove and clean drip tray Wipe down entire machine Clean and sanitise area around machine. Report any faults or maintenance issues to manager (if

required) Use energy and water resources to minimise waste


Learner’s Name:

Student ID

Date

Assessment 3 – Task 3

S ☐ NYS ☐

Trainer comments:


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Marking Checklist Tick if successful

Is the learner able to:

show the inside and outside of the grinder and hopper are clean and the tools used to clean the grinder.

☐

Remove group handles from group heads in preparation for cleaning

☐

Scrub out all loose coffee from group heads with a brush ☐

Use blind filter with chemical to clean group heads ☐

Use PPE suitable for cleaning task ☐

Remove and clean drip tray ☐

Wipe down entire machine ☐

Clean and sanitise area around machine. ☐

Report any faults or maintenance issues to manager (if required)

☐

Use energy and water resources to minimise waste ☐Trainer/Assessor’s NameTrainer/Assessor’s Signature Date


sithfab005 prepare and serve espresso coffee · web viewgreat with any coffee beverage. a...

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