REFERENCE STANDARDS KNOWLEDGE/SKILL SUB

REQUIRED CODE
Understand the meaning of water WATER QUALITY 2.06.01
"hardness" and scale Awareness that water quality varies in
Understand that water may have unwanted different regions and this can affect brew
taints/odours quality
Be aware of different filter methods and FILTER METHOD 2.07.01
their characteristics Aware of different filtering methods: paper,
cloth, screen, metal filter
Aware that increase of pressure can Aware of pressure brewing and impact of 2.08.01
decrease brewing times time and grind size
3.0 BREWING METHODS
Coffee, Tim Wendelboe Can identify: a filter brewer, a Aware of a range of different 3.01.01
Everything but espresso, Scott Pour Over, a Chemex, an equipment used for brewing
Rao Aeropress, a Syphon, coffee
a French Press (Cafetiere), a
Mocha pot,
an espresso machine
The Blue Bottle Craft of Can produce a filter coffee Aware of the correct 3.02.01
Coffee, following the correct methodology require to make
Freeman & Freeman methodology an individual filter coffee/pour
over
Understands the basic reasons for each Rinses filter and warms container 3.02.02
step taken
Correctly grinds the required quantity of coffee 3.02.03
Wets the ground coffee with water (of the correct temperature) 3.02.04
and allows it to bloom
Regularly adds additional water at the required rate and quantity 3.02.05
Can produce a flask of coffee using the Can follow the procedures required to 3.03.01
correct procedure on the brew equipment make a filter coffee using a standard
brewer
Can match 3 grind textures to the Aware of grind size by brew method 3.04.01
appropriate brewing method. These should
be French Press (Cafetiere), Filter,
Espresso
(Other methods can also be used)
Can demonstrate correct use of two of the Has knowledge of the correct use of the 3.05.01
brewing methods following brewing methods:
A Chemex, an Aeropress, a Syphon, a
Cafetiere, a Mocha pot, an espresso
machine