CBLM Preparing and Serving Coffee Beverages 1

COMPETENCY-BASED LEARNING
MATERIAL
Sector:
TOURISM (HOTEL AND RESTAURANT)

Qualification:
BARISTA NCII
Module Title: PREPARING AND SERVING COFFEE BEVERAGES
COFFEE BEE CAFE AND TRAINING CENTER

30 CITY CAMP CENTRAL, BAGUIO CITY, BENGUET
Document No.
Date Developed:
BARISTA NCII JUNE 24, 2021 Issued by: Page 1 of 52
Prepare and Serve Coffee
Beverages Developed by:
Ricky Acosta
TABLE OF CONTENTS
Page
Title Page.........................................................................................................1
Table of Contents …………………………………………………………………..…2
Instruction Page ……………………………………………………………….…3-4
Module Content ………………………………………………………………….5
Learning Outcome Summary………………………………………………………….6 -7
Learning Experiences…………………………………………………………………..8
Document No.
Date Developed:
Ricky Acosta
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the module in “Preparing and serving coffee beverages”. This

module contains training materials and activities for you to complete.
The unit of competency “PREPARE AND SERVE COFFEE BEVERAGES” contains
knowledge, skills and attitudes required for BARISTA NC II.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome there are Information
Sheets, Self-Checks, Task Sheet and Job Sheets. Follow these activities on your own. If
you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain these skills,
you must learn basic concepts and terminologies. For the most part, you'll get this
information from the Information Sheets and TESDA Website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency, in

“Preparing and serving coffee beverages”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your instructor.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or manager. Your trainer is
there to support you and show you the correct way to do things.
 You will be given plenty of opportunity to ask questions and practice in your
respective laboratory. Make sure you practice your new skills during regular training
schedule. This way you will improve both your speed and memory and also your
confidence.
 Use the Self-checks, Job Sheets at the end of each section to test your own
progress.
 When you feel confident that you have had sufficient practice, ask your Trainer to
evaluate you. The results of your assessment will be recorded in your Progress
Chart and Achievement Chart.
 You need to complete this module before you can move on to the next module
BARISTA NC II
Document No.
Date Developed:
Ricky Acosta
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
NO. UNIT OF COMPETENCY MODULE TITLE CODE
1 Prepare Espresso Preparing Espresso TRS3113100
2 Texture Milk Texturizing Milk
3 Prepare and serve coffee Preparing and serving coffee TRS3113102

beverages beverages
4 Perform basic maintenance Performing basic maintenance

of machine and equipment of machine and equipment
5 Perform basic cashiering Performing basic cashiering and

and general control general control procedures
procedures
Document No.
Date Developed:
Ricky Acosta
MODULE CONTENT
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
MODULE TITLE : PREPARING AND SERVING COFFEE BEVERAGES
MODULE DESCRIPTION :
This module covers the skills and knowledge required in the preparation of standard
coffee beverages, both hot and cold using the espresso machine and the other brewing
methods like siphon, pour-over and French press.
NOMINAL DURATION : 35 hours
LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Take orders of guests
LO2. Prepare espresso-based beverages
LO3 Prepare and serve brewed coffee
ASSESSMENT CRITERIA:
1. Orders are taken and verified with guests or dining service crew.
2. Recommendations are offered to the guests on selection of coffee beverages.
3. General information about the coffee beans are provided to guests.
4. Mise-en-place for coffee service is completed according to establishments
standards and procedures
5. Hot and cold espresso-based beverages are prepared according to standard
recipes of the establishments.
6. Only good/perfect shots of espresso are served or used in the beverages.
7. Appropriate cups/glasses and accessories are selected according to the beverage
ordered
8. Espresso beverages are served immediately.
9. Brewed coffee is prepared according to the brewing method desired by the
guests.
10. Coffee is brewed according to ideal brewing time of the method.
11. Coffee beans are weighed or measured according to brewing method.
12. Brewed coffee is served immediately.
Document No.
Date Developed:
Ricky Acosta
LEARNING OUTCOME SUMMARY
Learning Outcome 3
Prepare and Serve Brewed Coffee
CONTENTS:
 Use and care of bar tools and equipment
 Preventive maintenance or machines
 Basic espresso beverages
 Proper serve the coffee beverages to the customer
ASSESSMENT CRITERIA:
1. Brewed coffee is prepared according to the brewing method desired by the guest.
2. Coffee is brewed according to ideal brewing time of the method.
3. Coffee beans are weighed or measured according to brewing method.
4. Brewed coffee is served immediately.
Document No.
Date Developed:
Ricky Acosta
CONDITIONS:
The following resources must be provided:
Equipment Tools
 Espresso machine  Bar spoons
 Refrigerator  Cups with saucers
 Chiller  Thermometer with clip
 French press  Steaming pitcher
 Syphon  Teaspoon
 Pour over/ V60  Water pitcher
 Moka pot  Squeeze bottles
 Kettle with small drip  Ice shovels
 Coffee maker  Ice tong
 Blender  Spatula
 Knock box  Whipped cream dispenser
 Hand stopwatch  Milk carafe
 Glasses
 Tamping pad
 Hand tampers
Supplies Cleaning tools and Materials

 Coffee beans  Mop
 Coffee grains  Cleaning towels
 Fresh milk  Disinfectant
 Liquid cream  Pail
 Flavoured syrup with pump  Cleaning brushes
 Fruit purees/sauces with pumps  Soft broom/sweeper
 Stirrers  Hand gloves
 Straws  Mask
 Paper filter  Powder detergent
 Paper blind  Liquid detergent
 Stain removers
 Insecticide spray
 Cleaning solution
Document No.
Date Developed:
Ricky Acosta
METHODOLOGIES:
 Lecture/discussion
 Demonstration
 Hands-on/practice sessions
 Video viewing
 Picture/photos/drawings
ASSESSMENT METHODS:
 Practical test/simulation
 Observation
 Oral questioning
 Portfolio
 Written test
Document No.
Date Developed:
Ricky Acosta
Learning Experiences
Learning Outcome 3
Prepare and Serve Brewed Coffee
Learning Activities Special Instructions
Read Read and understand the information sheet and

Information Sheet 3.3-1 on Use and care of bar check yourself by answering the Selfcheck. You
must answer all the questions correctly before
tools and equipment
proceeding to the next activity.
Answer Self Check 3.3-1 If you score 100% upon comparing your answer
to answer key of Self Check 3.3-1, you may
proceed to Information Sheet 3.3-2, if not return
to Info Sheet 3.3-1
Perform Task Sheet 3.3-1 on Brewing method Task Sheet will help you practice your skill.
procedure The Performance Criteria Checklist will guide
and help you evaluate your work as you are
practicing your skill.
Evaluate your work using the Performance
Criteria. When you are ready, present your work
to your trainer for final evaluation and recording.
If you have questions about the use of the matrix,
please ask your trainer.
Read Information Sheet 3.3-2 on Preventive Read and understand the information sheet and
maintenance of machineries check yourself by answering the Selfcheck. You
to Info Sheet 3.3-2
Document No.
Date Developed:
Ricky Acosta
Perform Task Sheet 3.3-2 on Clean the siphon Task Sheet will help you practice your skill. The
procedure Performance Criteria Checklist will guide and
help you evaluate your work as you are
practicing your skill. Evaluate your work using
the Performance Criteria. When you are ready,
present your work to your trainer for final
evaluation and recording. If you have questions
about the use of the matrix, please ask your
trainer.
Read Information Sheet 3.3-3 on Basic espresso Read and understand the information sheet and
beverages check yourself by answering the Selfcheck. You
to Info Sheet 3.3-3
Perform Task Sheet 3.3-3 on prepare espresso Task Sheet will help you practice your skill. The
beverages Performance Criteria Checklist will guide and
evaluation and recording. If you have questions
about the use of the matrix, please ask your
trainer.
Read Information Sheet 3.3-4 Proper serve the Read and understand the information sheet and
coffee beverages to the customer. check yourself by answering the Selfcheck. You
proceeding to your next activity.
Document No.
Date Developed:
Ricky Acosta
to answer key of Self Check 3.3-4.
Perform Task Sheet 3.3-4 on Perform the proper Task Sheet will help you practice your skill. The
way of serving coffee. Performance Criteria Checklist will guide and
evaluation and recording.
After doing all activities of this LO, you are

ready to proceed to the next LO of this
Competency.
Document No.
Date Developed:
Ricky Acosta
Information Sheet 3.3-1
USE AND CARE OF BAR TOOLS AND EQUIPMENT
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different methods of brewing coffee;
2. Describe the uses and functions of each brewing methods.
3. Identify different kinds of grind setting.
3 Methods of Brewing Coffee
In this topic, it tells us that the coffee industry evolves and innovates, new methods of brewing coffee. There
are three (3) methods of brewing coffee: Pressure/vacuum, Steeping, and Pour over/Drip. Each of these
methods can provide great tasting coffee, so it comes down to individual preference and finding out which
one works best for you. Consider it a delicious form of trial and error.
Brewing Using Pressure
The word ‘espresso’ may spring to mind when we talk about pressure brewed coffee, however, there's more
ways to brew with pressure than the stock standard espresso machine. Pressure brewed coffee merely
describes a cup of coffee that is extracted using…you guessed it…pressure, resulting in fast extraction times
and a more intense brew (when compared with other brewing styles). Let’s take a quick look at the three
most common ways to brew coffee with a little pressure: The espresso machine, the Moka pot, and the
AeroPress brewer.
1 - ESPRESSO MACHINE
Anyone who knows anything about coffee

knows what an espresso machine is they’ve
been keeping us caffeinated since 1901.
Today they come in various shapes and sizes,
with loads of features and gimmicks.
Don't get confused by flash machines
though because the basics are the same:
pressurized water is pushed through a
chamber/puck
of finely ground coffee beans, through a filter,
resulting in what we call a shot ofespresso.
Are they expensive? Yes and no - you can spend
as little or as much as you want. For the more artisanal inclined...or old fashioned....a lever espresso
machine, that's pumped with your hand, is a great way to brew exceptional coffee. For those who
Document No.
Date Developed:
Ricky Acosta
like it all done for them ("I just want a damn coffee and I don't want to move"), super automatic
espresso machines like these ones are a great option (although expensive)
What to Expect?
Time: from Bean > Brew: It depends on your ma.chine. A commercial machine may need 15-40
minutes to warm up, and a home-based machine may take only 3 minutes. Once warm, however,
you’ll have your fix in 20-30 seconds.
Type of grind required: You’ll need a fine, consistent grind. Pinch your grind and observe what
happens (it should clump in your fingertips). Too coarse and it won't clump at all, too fine and it will
clump excessively.
Resulting brew: A shot of espresso, when done right, is strong, sharp and full of flavor. You can
then add hot water to turn it into an Americano or froth some milk to make milk based coffee.
Skill level required: It all depends on your machine - some will make a great shot almost
automatically, others (the more commercial, manual types) will require a high level or skill, hence
the need for barista schools.
Best suited for you: If you like a milky brews (e.g. a latte) or if you’re the type that likes a quick and
sharp hit of caffeine. Espresso's are unique - no other machine can replicate a nice espresso shot.
Not so great for: If you prefer a subtle tasting brew, if you don’t want to spend hundreds of dollars
on a coffee maker, or don’t have space for a machine (perhaps you travel often?), an espresso
machine will just be extra baggage in your life.
PROS
 Fast to brew (once warmed up)

 Range in price (and quality) from relatively cheap to super expensive
 Brew highly concentrated, sharp caffeine brew
CONS
 Cheaper machines tend to give you less than ideal results

 Take up kitchen counter space
Document No.
Date Developed:
Ricky Acosta
2 - MOKA POT
Don’t have a few hundred bucks to

spend on an espresso machine, but still
looking forthat espresso-shot-like-kick
that comes from a pressurized brew?
The stovetop espresso maker AKA the Moka pot

is the next best thing.
The magic behind the Moka pot is in its 3

chambered brew process. Water in the bottom chamber
boils, and the steam causes pressure that pushes water up
through the coffee grounds into the top chamber.
Is the resulting shot the same as an espresso shot?
Depending on whom you ask – not quite. If you do it right (there is a little skill involved)
you’re left with a bittersweet & super-strong concoction that will get you through the day. Here’s a
guide on brewing moka pot coffee. One bonus to the Moka pot: you can brew multiple cups of
coffee (from four to 16) at once. It's a great way to caffeinate a crowd.
What to expect?
Time: from Bean > Brew: Super-fast – Once you've heated your water it should take no more than
5 minutes (a little longer if you use an induction stove). For that reason, it's the go-to option for
caffeine deprived people when in a morning rush.
Type of grind required: This is the tricky part. As a rule, you want it coarser than a fine, espresso
like grind, and finer than a drip coffee grind. If that doesn't help - the best way to achieve the right
grind is through trial and error – start coarse, and go finer until the texture & taste of the end result
is right for you.
Rule of thumb: if your brew is too weak/watery, you’ve gone too course (under-extracted). Too
bitter, and you’ve gone too fine (over-extracted)
Document No.
Date Developed:
Ricky Acosta
Resulting brew: Not quite an espresso shot, but close to it (if you use the right grind and the right
technique). Expect a sharp and strong tasting coffee.
Skill level required: You don’t need to be a barista of any kind – once you have the right grind
(which is the hardest part) it’s a relatively simple process – just fill the chambers, turn on the heat
and keep a close eye on it.
Best suited for you: If you’re on a budget, or want something super portable but is not a fan of the
‘clean and thin’ tasting brew from drip coffee.
Not so great for you: If you love the taste and texture of a shot of espresso. The resulting brew is
strong (even a little harsh) so if that’s not your style, keep looking.
PROS
 Super cheap coffee maker

 Quick to brew
 Very portable – you can even get mini pots that are perfect for traveling.
CONS
 Some say the brew tastes like ‘an espresso shot from 15 years ago’ (i.e. low quality)
 The risk of over and under extraction is high (depending on your grind finesse)
3. AEROPRESS
The AeroPress has a cult following among

the traveling coffee community, and it looks
more like a science project rather than a coffee brewer.
But if you ask us; it's the best thing that happened to
coffee.
And many people say it brews the best coffee they've
ever tasted.
Keeping simple is the name of the game; the right water temperature, the right level of air pressure
and the right size grind leaves you with an excellent tasting brew in a matter of minutes! (Seriously,
it's one of the fastest coffee makers you can get your mitts on.) And many people say it brews the
best coffee they've ever tasted.
Document No.
Date Developed:
Ricky Acosta
When you buy an AeroPress you buy a simple 3 piece tool that will allow you to create awesome
coffee with minimal effort.
What to expect?
Time: from Bean > Brew: There are a few ways to make a coffee Aeropress style, but if you’re in a
rush, it can be done in 60 seconds once your water is hot enough. It’s worth mentioning here too
that cleanup is a dream.
Type of grind required: Here’s the cool part – it does not matter! You’ll get a different result based
on your grind, so you should choose the right grind size based on your mood.
Resulting brew: Beautiful in color and taste. It’s more of a ‘clean’ tasting coffee (different from the
French press or Moka pot). If we were to describe it in 4 words: Smooth, Rich, Pure and Fast
Skill level required: Even your cat could use it – it's that easy to use. Don’t get lazy though, once
you master the regular Aeropress brew, you can start trying other methods and techniques of
brewing.
Best suited for you: If you’re a traveler or just someone who appreciates a quick, clean and great
tasting coffee. Or perhaps you love camping? The AeroPress ticks all the boxes.
Not so great for you: We may sound biased in saying this, but everyone should own an Aeropress
(everyone that drinks coffee, that is). If you don’t like the idea of wastage and using paper filters,
then perhaps it's not right for you.
PROS
 Very portable – take it anywhere, without the risk of breaking it (It's made from BPA-free
plastic)
 The ability to customize your brew is high (have some fun with it)
 Makes a great, clean cup of coffee
CONS
 Paper filters are required, which requires waste

 You can only make two coffees per rotation, so if you're making coffee for a few people it
can get tedious
Document No.
Date Developed:
Ricky Acosta
Brewing via Steeping
Steeping is just another word for immersion,

and it’s the most fundamental (and longest standing)
method of brewing coffee. In a nutshell, you are simply
mixing coffee grinds directly with hot water,
allowing the two to work their magic,
and then separating them, keeping the coffee,
and dumping the wet coffee grinds.
1. French Press
A French press, also known as a cafetière, cafetière à piston, Cafeteria, press pot, coffee
press, or coffee plunger, is a coffee brewing device invented by Paolini Ugo and patented by Italian
designer Attilio Calimani and Giulio Moneta in 1929. The French press is the unofficial mascot of
home brewed coffee; it’s been steeping coffee in households since before your grandparents were
born, and it has a very loyal, cult following among the home barista community. It's likely thanks to
multiple reasons, but our money is on the fact that its super easy to use, can be picked up for
pocket change (almost) and produces a brew with a distinct taste and feel like no other method.
If you're into the French Press use the right coffee grind as this little known but super common
mistake taints French Press coffee all over the world. Here's a detailed guide on how to use a
French press.
What to expect?
Time: from Bean > Brew: It's not super quick, but not super slow either. From (almost) boiling the
water, to steeping and plunging, you’ll need about 10 or so minutes. While steeping, however, your
French press will need your undivided attention.
Type of grind required: A course grind is the only way to go. Too fine a grind means you’ll have
particles stuck in the filter and passing into the finished brew, adding to over-steeping and leaving
you with a bitter mess.
Resulting brew: A unique, non-harsh aromatic coffee that’s full of flavor, particular to your beans. It
will, however, be a little sediment-y, so avoid drinking the last few sips of each cup
Document No.
Date Developed:
Ricky Acosta
Skill level required: Making a French press is an easy task. Making the perfect French press is a little
harder. All-in-all, if you follow a very clear set of instructions, such as these, you’ll get what you’re
looking for, no problems.
Best suited for you: If you love the unique brew you get from a French Press, or if you have a lot of
caffeine fiends to fix up (e.g. a full household)
Not so great for you: If you’re a frequent traveler - they are made from glass (most of the time –
stainless steel options are available)
PROS
• Distinct and unique flavor
• Easy to use with the right advice
• Ability to make large pots of coffee without having to repeat the process
CONS
• Taste may not be ‘your cup a tea’
• Steeping is hard to perfect and is a standard screw up with the French press
2 - Vacuum Pot (Siphon Coffee)
Also known as the siphon pot,

making coffee this way is unique as it comes;
it’s a combination of brewing methods;
a full immersion brew (as your coffee goes into the water)
but also uses siphon action to create a great tasting cup.
It’s not a simple way to brew coffee, in fact, it requires an enormous amount of effort and process,
so you won’t want to use it daily (unless you’ve got nothing else to do).
Some swear by the great tasting cup it yields, however, we believe it’s more of a novelty/show-off
brew style – whip it out when your friends are around and show them how advanced you are in the
art of the brew.
Just make sure you warn your neighbors before using one, otherwise they may think you’ve taken
up cooking methamphetamines.
What to expect?
Time: from Bean > Brew: Allow yourself about 10 minutes. We must note here; cleaning the
siphon pot is a bitch.
Document No.
Date Developed:
Ricky Acosta
Type of grind required: You’ll want a medium/course grind for best results, similar to that of a
Chemex brew.
Resulting brew: Very clean and full of flavor – when done correctly. Since your brew is only
touching glass, it will be the purest tasting coffee you sip in a while.
Skill level required: It’s quite involved and you’ll need to follow steps carefully. If you’re a scientist,
or you happen to cook meth, you'll have no trouble.
Best suited for you: If you’re really into your coffee making gadgets and want to try something
wild. It’s out there!
Not so great for you: If you appreciate a quick and easy way to brew coffee. You’ll hate this.
PROS
• When done right it produces the best tasting coffee, according to some experts
• Your friends will think you’re a total coffee expert
CONS
• It's an advanced brewing method. Prepare to make mistakes
• Very fragile – don’t expect to take it anywhere
• If you just want a coffee, this thing is a pain in the arse
Document No.
Date Developed:
Ricky Acosta
Brewing Using Filtration or Dripping
Filtration or drip coffee is all the rage in the coffee community at the moment – it seems as
if a new, funky looking and progressive dripper is being invented every other month. We’re going to
cover pour over dripping, cold brewing, drip machines, and everything in between. We assume
you're going to start with whole beans and grind them fresh, because this is how you should do it.
Brewing is relatively straightforward: Pour your water over your freshly ground beans that sit in a
filter of some sort. Gravity aids the water as it passes through the grounds (and enters your vessel
below) and the result is a clean, clear and light bodied tasting brew. You'll want to use a gooseneck
kettle, to control the rate of your pour.
1 - Chemex
When you first see a Chemex brewer,
you may want to use it as a vase rather than a brewer,
but there is a reason it looks the way it does:
it makes friggin excellent coffee, and it does it in style.
The primary benefit of using a Chemex over other

drippers is capacity – you can easily make 3 or 4 cups in one go, rather than 1 of 2, meaning it’s a
crowd pleaser when the possy is around. In fact, you can buy a 10-cup Chemex that takes 50 ounces
of water. It's an entertainer's best friend. Like other drippers it's not as simple as throwing grounds
in and then dousing with water; you’ll need to practice mastering the finer details regarding grind
size, water temp, and coffee volume, but once you do, prepare to fall in love.
What to expect?
Time: from Bean > Brew: Coming in at 3 and a half minutes from after setting it up means it’s a fast
way to get a great coffee into ya.
Type of grind required: Play around here to suit your preference, but ideally anywhere between
medium to course, closer to the medium side of things
Resulting brew: Chemex filters are roughly 30% thicker than the filters used by other drippers,
meaning you’ll get a richer tasting cup of coffee. Think French press, without the sediments.
Skill level required: There are many ways to screw up a Chemex brew leaving you with an over or
under extracted brew. You’ll need some practice.
Document No.
Date Developed:
Ricky Acosta
Best suited for you: If you like the pour-over coffee movement, and if you want something that can
also double a piece of art (it's displayed in Art Museums). You’ll love the fact that it can brew 3-4
cups at one time.
Not so great for you: If you only need to brew for one or two coffees in the morning, or if you like
to travel with your brewer.
PROS
• Make 3-4 cups in one go

• Very rich and aromatic brew
• The best looking way to brew coffee
CONS
• High chance of over and under extraction

• It's overkill if you just need 1-2 coffees
2. Pour Over/ V60
The Hario v60 is a simple yet brilliant way to brew coffee –

it’s small and light, meaning you can
take it just about anywhere and it makes
a damn good cup of joe.
It's simple, portable, and it works -
what else do you need?
Throw in your paper filter, your grounds and away you go. Like
most pour over methods there is a technique to getting the
perfect brew, but after a few runs, you’ll have it nailed.
What to expect?
Time: from Bean > Brew: 30 seconds to bloom and 3 minutes to pour means you’ll be sinking that
coffee in less than 5 minutes. Tight.
Type of grind required: Medium-fine will do the trick
Resulting brew: Expect a rich flavored brew (taste those coffee beans) with no signs of bitterness. A
refreshing cup of coffee.
Document No.
Date Developed:
Ricky Acosta
Skill level required: The process is very straightforward. Be aware that there is room for error
depending on how you pour. The advantage of this is you get complete control over your brew,
meaning you can customize your coffee for taste if you’re feeling adventurous.
Best suited for you: If you move around often (camping or backpacking) but don’t want to be
caught high and dry and forced to drink instant on the road. At 2.94 ounces the V60 is
featherweight a great addition to any coffee fanatics brew kit. Perfect for when you want a quick
drip style coffee in the morning.
Not so great for you: If you're the type that prefers just to push a button and get a coffee.
PROS
• Creates a quality brew, fast

• Super easy to clean
• Very affordable (from $9)
CONS
• Uses special filters which need to be ordered online (make sure you don’t run out first)
REFERENCES:
https://www.homegrounds.co/the-complete-guide-to-coffee-brewing-methods/
https://www.homegrounds.co/how-to-use-a-stovetop-espresso-maker /
https://www.homegrounds.co/how-to-use-an-espresso-machine/
http://www.latteartguide.com/2016/01/different-types-of-coffe.html
https://dish.allrecipes.com/making-espresso-drinks/
Document No.
Date Developed:
Ricky Acosta
Self-Check 3.3-1
I. Enumeration
Instruction: Enumerate what are asked for each of the following
1-3 What are the three (3) methods of Brewing coffee?

4-8 Give at least five (5) equipment that are use for brewing coffee?
II. Matching Type

Instruction: Match the correct answer from column A to terminologies in the column
B. Write only the letter on your answer sheet.
COLUMN A COLUMN B
9. A combination of brewing methods; a. french press
a full immersion brew as the coffee
goes into the water.
10. A method of brews coffee by forcing b. espresso machine

pressurized water near boiling point
through a puck.
11. A stove-top or electric coffee maker c. pour over V60

that brews coffee by passing boiling
water pressurized by steam through
ground coffee
12. A device for brewing coffee, its steeped d. moka pot

For 10-50 seconds and then forced through
A filter by pressing the plunger
Through the tube
13. A coffee brewing device invented by e. chemex

Paolini Ugo and patented by Italian
Designer Attilio Calimani and Giulio f. aeropress
Moneta in 1929
g. siphon
Document No.
Date Developed:
Ricky Acosta
ANSWER KEY 3.3-1
I. Enumeration
1. Brewing with pressure/ vacuum
2. Brewing via steeping
3. Brewing in filtration or dripping
4. Siphon
5. V60
6. Moka pot
7. French press
8. Aeropress
II. Matching type
9. G
10. B
11. D
12. F
13. A
Document No.
Date Developed:
Ricky Acosta
TASK SHEET 3.3 – 1
TITLE: FRENCH PRESS PROCEDURES
EQUIPMENT: French Press Plunger
Performance Objectives:
Given the following equipment, tools and materials you should be able to perform
french press procedure as one of the methods in brewing within the time allotment of 6 minutes.
Supplies/Materials:
Tools Supplies
Cups with saucers Coffee grinder
Goose-neck kettle Coffee Beans
Teaspoon Stirrers
Water pitcher
Gram Scale
Thermometers
Step by step process on how to use French Press:
1. Measure coffee grounds – What you measure out depends largely on the size of your coffee
press and the amount of coffee you want. I hope you used a coffee grinder to freshly grind your
beans.
2. Measure water and check temperature – pour hot water into your coffee plunger. Allow it to sit
for a minute or two. Then pour out the water and dry the device. This heats up the coffee press
before you actually make the coffee. This will keep your coffee hot longer. You will want to dry it
so that when you pour the dry grounds into the coffee press it won’t stick to the sides.
3. Add coffee grounds and hot water – pour a small amount of water unto the grounds to prep
them. The water should only be slightly over the soaked-through grounds. Think of it as roughly a
1:1 ratio of grounds and water, creating a muddy looking slosh; stir and wait 30 seconds. Let it
bloom; pour in the remaining water, filling up the beaker and stir once more.
4. Put the lid on and start timing – the standard coffee press steep time is 3-4 minutes.
5. Slowly press plunger down – once enough time has passed, slowly press the plunger down.
Make it sure you press it down all the way, or your coffee will continue to brew into over
extraction. If there is too much resistance when you plunge, then your grounds are too fine. Not
enough resistance and they are too coarse.
6. Decant coffee – we recommend decanting your coffee before serving because the longer your
coffee is in a container with the coffee grounds, the more flavor will be pulled out.
Document No.
Date Developed:
Ricky Acosta
ASSESMENT METHOD: DEMONSTRATION
Performance Criteria Checklist 3.3 – 1
CRITERIA YES NO
Did you?
1. Measure coffee grounds?
2. Measure water and check temperature?
3. Add coffee grounds and hot water?
4. Slowly press plunger down?
5. Slowly press plunger down?
6. Decant coffee ?
7. Proper way of serving the coffee?
Document No.
Date Developed:
Ricky Acosta
TASK SHEET 3.3 – 1.1
TITLE: SIPHON COFFEE PROCEDURES
siphon coffee procedure as one of the methods in brewing within the time allotment of 6 minutes.
Supplies/Materials:
Tools Supplies
Bar spoons Coffee Beans
Thermometer with clip Stirrers
Goose-neck kettle Paper Filter
Teaspoon Paper Blind
Water pitcher
Bamboo Paddle
Equipment: SIPHON
Steps/Procedure: SIPHON
1. Soak the filter for a minimum of five minutes in warm water

2. Drop it to the bottom of the siphon’s top component or hoper
3. Hook to the bottom of the hoppers glass tubing
4. Fill the siphon’s bottom components or bulb with 300g of hot water
5. Insert the hopper, filter and all into the bulb
6. Place the entire assembly of siphon over the heat source
7. Let the water heat
8. Measure out between 20-25g of coffee grind (fine)
- As the water begins to boil, vapor pressure will push the water into the hopper
- Once the water has moved into the hopper, turn your heat source down so that the water is
between 185-195 degrees F.
9. Add the coffee to the water and gently submerged
Document No.
Date Developed:
Ricky Acosta
10. Let the coffee brew, undisturbed, for one minute and 10 seconds
- The coffee needs to sit for about a minute and remove the siphon from its heat source
11. Stir rapidly about 12 rotations to create a brisk vortex
- Gravity will pull the coffee back down through the funnel into the bulb
12. Remove the hopper and serve. Enjoy!
ASSESMENT METHOD: Demonstration
Document No.
Date Developed:
Ricky Acosta
Performance Criteria Checklist 3.3 – 1.1
CRITERIA YES NO
Did you?
1. Soak the filter for a minimum of five minutes in warm water?
2. Drop it to the bottom of the siphon’s top component or hopPer?
3. Hook to the bottom of the hoppers glass tubing?
4. Fill the siphon’s bottom components or bulb with 300g of hot

water?
5. Insert the hopper, filter and all into the bulb?
6. Place the entire assembly of siphon over the heat source?
7. Let the water heat ?
8. Measure out between 20-25g of coffee grind?
9. Add the coffee to the water and gently submerged?
10. Let the coffee brew, undisturbed, for one minute and 10
seconds?
11. Stir rapidly about 12 rotations to create a brisk vortex?
12. Proper way of serving?
Document No.
Date Developed:
Ricky Acosta
TASK SHEET 3.3 – 1.2
TITLE: POUROVER COFFEE USING HARIO V60
EQUIPMENT: V60
pourover procedure as one of the methods in brewing within the time allotment of 6 minutes.
Supplies/Materials:
Tools Supplies
Goose-neck kettle Coffee Beans
Teaspoon Stirrers
Water pitcher
Gram Scale
1. Heat water – you want to heat your water to 200 degrees. Use a thermometer, of if that’s not
available; bring your water to a boil, then let it sit for about 30 seconds to bring down to 200
degrees.
2. Measure and grind 25 grams of coffee (medium-fine) Choose your favorite coffee beans. I’d
recommend a lighter roast and something with high acidity and flavor. A medium-fine grind will be
slightly coarser than table salt. In making coffee pour over coffee, I recommend grinding your
coffee immediately before you begin brewing. If your coffee is ground too early, it will lose a lot of
its flavor and aroma.
3. Fold V60 filter – fold the flat edge of the v60 paper filter; place filter in dripper on decanter.
One benefit of the v60 is that you can brew directly into any mug, cup, or decanter, which makes
clean up a breeze.
4. Pre wet filter – pre wetting the filter will wash away some of the papery residue, resulting in a
cleaner brew. Additionally, it will seal the filter to the sides of the dripper and it will preheat the
vessel you are brewing into.
5. Add coffee and tare scale – add your coffee, give the V60 a soft shake to settle the grounds
into a flat surface, also known as the coffee bed. This will allow for more even extraction by
avoiding pooling. Place it on top of your scale and tare it to zero. We are aiming for 300-400g of
water over a 2-3 minute brew time.
Document No.
Date Developed:
Ricky Acosta
6. Bloom – add just enough water to the grounds to evenly saturate them. Let this sit for 45
seconds. This is called the “bloom” and it kick starts a chemical reaction where gasses are purged
from the ground coffee. If you add all the water right away, these gasses will become trapped in
the coffee and affect the taste. As a rule of thumb, I use a 2:1 ratio of water to coffee for my
bloom. For example, if I am using 25g of coffee, I’ll add 50g of water for my bloom.
7. Pour remaining water (like a hipster) – once your timer hits 45 seconds, continuously add
water to the coffee bed. Do this by pouring slowly in spiraling circles around the outer
circumference of the circle where your coffee is sitting
8. Allow water to drain – once the water has finished draining through the filter, you’re ready to
enjoy your coffee. From start to finish, this should take between 2:15 and 2:30. If the overall time
is significantly outside of this range, you will need to adjust the coarseness at which you ground
your coffee.
ASSESSMENT METHOD: DEMONSTRATION
Document No.
Date Developed:
Ricky Acosta
Performance Criteria Checklist 3.3 – 1.2
CRITERIA YES NO
Did you?
1. Heat water?
2. Measure and grind 25 grams of coffee (medium-fine)?
3. Fold V60 filter?
4. Pre wet filter?
5. Add coffee and tare scale?
6. Bloom the coffee?
7. Pour remaining water?
8. Allow water to drain?
Document No.
Date Developed:
Ricky Acosta
PREVENTIVE MAINTENANCE OF MACHINERIES
After reading this Information sheet, YOU MUST be able to:
1. Identify the preventive maintenance of the equipment that are use for
brewing methods.
2. Identify cleaning agents used in cleaning equipments
3. Application of 5 S in the equipments
Techniques and proper way in preventive maintenance
In this topic it provides the techniques and proper way in preventive
maintenance of the equipment used for brewing methods with the
accordance of the industry standards.
BREWING EQUIPMENT MAINTENANCE

Regardless of the brewing method you use, all coffee equipment requires regular cleaning.
Oils and sediment from coffee are deposited with every use and typically lead to build up that can
significantly affect the quality of your brew. There are several very simple ways to keep your
brewing devices and coffee accessories clean. These tips will maintain a neutral surface and keep
equipment functioning at optimum levels.
Espresso Maintenance and Cleaning

Cleaning your espresso equipment daily saves you money and allows you to get the most
out of your investment. A clean machine means better coffee, and happier customers who will line
up again and again. Learn how you can keep your equipment running like new with these handy
maintenance tips
After each use :
 Open the steam wand to blow out residual milk
 Wipe the steam wand with damp cloth
 Wipe or flush residual grinds from the brew head (screen)
 Rinse the brew handle and reinsert into the brew head to keep it warm
Every Night
 Backwash all brewing groups with a blind filter and espresso cleaner
 Brew and discard a single espresso to re-season the machine
 Remove drip tray and grid and clean both thoroughly.
Document No.
Date Developed:
Ricky Acosta
 Remove metal filters from the portafilter handles, and clean filter handles and filters
thoroughly. Rinse them well.
 Wipe all grounds from metal diffuser screens inside the brewing group
 If a build-up of milk is present on the steam wands at the end of the day, soak them in a
mixture of milk cleaner and hot water until the build-up can be wiped off.
 Vent the hot water spout to help prevent calcium build up.
 Wash steaming pitchers, stainless steel spoons, brew handles and brew filters with
cleaner, according to instructions on the label.
 Wipe down the grinder with a bar of towel and a soft brush.
 Hand wash the tampers daily, removing the espresso grinds
 Empty and rinse out the used grounds in the knockbox
 Wipe down the coffee machine, remove the spray head area and clean it with a damp
cloth.
 Wash out the brew baskets in warm soapy water and rinse well.
 Clean the inside of satellite shuttles with a shrub pad/brush and baking soda. The outside
can be wiped down with a soft cloth. Note: Do not use cleaning products such as fantastik,
Comet, etc.
Weekly Cleaning Procedure

 To clean the espresso machine, place espresso cleaner into the portafilter and backflush
with hot water. Use cleaner on the dispersion screens, valves, brewing passages and jets.
Backflushing should take 30 seconds. Repeat 5 times until the water becomes clearer. This
should be done twice a week.
 Unscrew the brew head screens from each brewing group and let them soak in a solution
of espresso cleaner and water, according to the instruction on the label. Rinse well and
screw back on very securely.
 Check dates on water filters and softeners regularly, and change every six months.
 Clean the hopper and lids of the grinder with a soft brush by hand. These can be wiped out
weekly with a damp cloth.
 Soak the inside of the satellite shuttles with urn cleaner
 Wash brew baskets, remove inserts, and clean the interior.
Document No.
Date Developed:
Ricky Acosta
Automatic Drip Coffee Brewer
Daily Care
Rinse and clean the filter basket and carafe after each use. Hot, soapy water will do the
trick, and baking soda can be helpful in breaking down coffee oils when necessary. Make
sure to rinse thoroughly after cleaning to avoid any soapy residue.
Monthly Care
Make sure to follow any maintenance or care instructions provided with your machine.
Clean out the water tank and allow it to fully dry. For scale build-up or mineral deposits in
the brewer, we recommend using nontoxic, residue-free cleaners from brands like Urnex or
Cafiza. These products are designed to be used with coffee brewing equipment. With proper
use, they are specially formulated to have no effect on your coffee flavour. Be sure to follow
the instructions on the packaging from the product you use, and run at least two brew
cycles afterwards with fresh water.
Electric Water Kettles

As with all electrical equipment, be sure to follow maintenance and care instructions
included with your kettle. When mineral scale builds up inside your kettle it can affect temperature
consistency and slow down heating time. To ensure optimum performance, we recommend
descaling the kettle when mineral build up is visible inside the kettle. This will vary based on the
hardness levels of the water you use. We strongly recommend using a specific descaling solution
designed for use in kettles or coffee makers.
Important: Although vinegar is often referred to for common household cleaning, it has a high
potential to leave behind an odor or taste that could affect future uses. Also please note there are
often electrical components inside kettles- not just the kettle base, so never put an electric kettle in
the dishwasher
French Press Brewer

Daily Care
The French Press carafe is typically made of glass or plastic, so careful handling is required.
We suggest removing the carafe portion of the brewer from the French Press handle frame prior to
cleaning. Clean the carafe with soapy water or a coffee cleaning solution. Many French Press
carafes are also considered dishwasher safe, but be sure to check your specific model’s packaging
or instructions to verify prior to dishwasher use.
It is also important to thoroughly clean the French Press filter as often as possible, which may
require a small amount of dis-assembly. The filter, frame and bar are held together with a screw
that is easily turned to separate the three parts. Once separated, thoroughly rinse the components
and soak in soapy water or coffee cleaning solution. Allow to dry, then reassemble. Always be sure
to follow the instructions included with your brewer.
Document No.
Date Developed:
Ricky Acosta
Hourglass Brewer/ Chemex
To clean an hourglass brewer a coffee cleaning product, baking soda, or soapy water soak-
and-rinse is perfect for everyday use. However, the narrow part of the brewer can be
challenging to fully clean. Common and sanitary household cleaning brushes are helpful.
You can also soak the brewer with a cleaning solution for 20-30 minutes then rinse several
times. As always, handle with care
Pour over Brewer/ V60
Pour-over/V60 is made of porcelain, ceramic, glass or steel, drippers are easy to rinse and
clean as often as necessary. Some pour over brewers can also be cleaned in the dishwashers
but be sure to follow the instructions included with your brewer. If your dripper requires a
deeper clean, soak in a container or sink full of cleaning solution water for about 20-30
minutes, then rinse thoroughly.
Aeropress Brewer
An aeropress is made of plastic, we recommend using hot water or a coffee cleaning
solution made for use with plastics. Soap will tend to bond to the plastic over time, creating
opportunities for residue in your coffee. Rinse your Aeropress brewer after each use and be
sure to soak monthly for a deep cleaning
REFERENCES:
Document No.
Date Developed:
Ricky Acosta
Self-Check 3.3-2
Fill in the blank:

Instruction: Underline the word with the correct answer to complete the statement or
question.
1. Remove metal filters form the ____________ handles, and clean filter handles and filters
thoroughly.
a. Machine
b. Portafilter
c. Steam wand
d. Drip tray
2. Empty and rinse out the used coffee grounds in the _________.
a. Knock box
b. Steaming pitcher
c. Drip tray
d. Machine
3. To clean the ________, place espresso cleaner into the portafilter and backflush with hot
water.
a. Espresso machine
b. French press
c. V60
d. Siphon
4. It’s important to thoroughly clean the __________ as often as possible, which may require a
small amount of dis-assembly.
a. Siphon filter
b. Moka pot filter
c. French press filter
d. V60
5. ___________ made of porcelain, ceramic, glass or steel, drippers are easy to rinse and clean as
often as necessary.
a. V60/ Pour over

b. Siphon
c. Aeropress
Document No.
Date Developed:
Ricky Acosta
d. French Press
ANSWER KEY 3.3-2
Fill in the blank

1. B
2. A
3. A
4. C
5. A
Document No.
Date Developed:
Ricky Acosta
BASIC ESPRESSO BEVERAGES
After reading this information sheet, YOU MUST be able to:
1. Prepare the different types of Espresso Beverages
2. Differentiate beverages according to its components
3. Identify beverages according to its components
Preparing the different types of espresso based beverages
In this topic it provides knowledge and skills in preparing the different types of espresso
beverages.
Creating the perfect cup of coffee is an art, so we’ve included this detailed chart with all the
different types of espresso drinks. Everything you need to know is here: the amount of milk,
water, cream right down to the last dot of foam. Print it out and put it on your machine to
help you make the perfect cup every time.
12 Different Types Of Coffee Explained
Latte, espresso, cappuccino – there are so many different types of coffee it becomes a
language itself! That’s why this guide will explain the differences between 12 espresso based drinks
and how they’re made. So no more getting confused at your local café.
What Are Espresso Based Drinks?
Espresso based drinks are coffees made

with a cappuccino machinethat share
three common ingredients:
espresso, steamed milk and foam.
The main differences between them
are the proportions of espresso, steamed
milk and foam within the beverage.
Below are three popular machines used to make
them.
Some coffees have extra toppings added to
them to complete the beverage, such as chocolate
on a cappuccino. But in essence every espresso-based
drink shares the same three ingredients.
Before we learn each espresso drink recipe, below you’ll find a quick guide explaining the
differences between the most common types of coffee.
Document No.
Date Developed:
Ricky Acosta
Espresso Drink Recipes
Use the index below to jump to the instructions on how to make the different types of
coffee. If you need a refresher on how to make espresso or steam milk make sure to check out our
guides.
Different Types of Coffee
o Espresso (short black)

o Double Espresso
o Short Macchiato
o Long Macchiato
o Ristretto
o Long Black
o Café Latte
o Cappuccino
o Flat White
o Piccolo Latte
o Mocha
o Affogato
Espresso (Short Black)

The espresso (aka “short black”) is the
foundation and the most important part to
every espresso based drink. So much so that
we’ve written a guide on how to make
the perfect espresso shot.
But for the purposes of this post an espresso
consists of:
• 1 Shot of espresso in an espresso cup
Double Espresso (Doppio)
A double espresso (aka “Doppio”) is

just that, two espresso shots in one cup.
Therefore a double espresso consists of:
• 2 shots of espresso in an espresso cup
Document No.
Date Developed:
Ricky Acosta
Short Macchiato
A short macchiato is similar to an

espresso but with a dollop of
steamed milk and foam to
mellow the harsh taste of an espresso.
You will find that baristas in different
countries make short macchiatos differently.
However the traditional way of making
a short macchiato is as follows:
• 1 Shot of espresso in a short glass or espresso cup

• A dollop of steamed milk and foam placed on top of the espresso
Barista tip: The key to the perfect short macchiato is the rule of thirds. That is you want three
different colored layers in the macchiato. A bottom dark layer to represent the espresso, a middle
layer that mixes the espresso and the milk, and a top layer of predominantly steamed milk. Refer to
the picture above as an example.
Long Macchiato
A long macchiato is the same as a

short macchiato but with a
double shot of espresso.
The same rule of thirds applies in
the traditionally made long macchiato:
• 2 shots of espresso in a tumbler glass or cup

• A dollop of steamed milk and foam placed on top
of the espresso
Barista tip: The key to making the perfect three layers is to place the dollop of steamed milk and
foam on top of the espresso and then gently turning the cup clockwise a few times to mix the milk
and espresso. times to mix the milk and espresso
Document No.
Date Developed:
Ricky Acosta
Ristretto
A ristretto is an espresso shot that

is extracted with the same amount
of coffee but half the amount of water.
The end result is a more concentrated and
darker espresso extraction. It is made as follows:
• Extract a standard espresso shot with half the amount of water.

• Alternatively turn off a normal espresso extraction before the espresso starts to blonde.
Long Black (Americano)
A long black (aka “americano”)

is hot water with an espresso shot
extracted on top of the hot water. It is made
as follows:
• Fill a cup with 2/3rds full of hot water

• Extract 1 shot of espresso over the hot water
Barista Tip: Make sure you backwash your portafilter before making a long black, otherwise you
might find grinds from your coffee grinderfloating in your coffee.
Café Latte
A café latte, or “latte” for short,
is an espresso based drink with
steamed milk and micro-foam
added to the coffee.
This coffee is much sweeter compared
to an espresso due to the steamed milk.
It is made as follows:
• Extract 1 shot of espresso into a tumbler glass

• Add steamed milk
• 1cm of micro-foam on top of the steamed milk
Barista tip: In the USA it is common to use a cup instead of a tumbler glass for a latte.
Document No.
Date Developed:
Ricky Acosta
Cappuccino
A cappuccino is similar to a latte.
However the key difference
between a latte and cappuccino
is that a cappuccino has more foam and
chocolate placed on top of the drink.
Further a cappuccino is made in a cup
rather than a tumbler glass.
It is made as follows:
• Extract 1 shot of espresso into a cup

• Add 23cm of micro-foam on top of the steamed milk
• Sprinkle chocolate on top of the coffee
Flat White
A flat white is a coffee you’ll primarily find

in Australia and New Zealand.
It is made the same as a cappuccino
expect it does not have any foam or
chocolate on top. It is made like this:
• 1 shot of espresso into a cup

• Add steamed milk into the cup but no micro-foam
Piccolo Latte
A piccolo latte is a café latte made

in an espresso cup. This means it
has a very strong but mellowed
down espresso taste thanks to
the steamed milk and micro foam within it.
There are two ways of making a piccolo latte,
with either 1 espresso shot or 1 ristretto shot:
• 1 shot of espresso or 1 ristretto shot of espresso in

a espresso cup
• Add steamed milk and small amount of micro-foam.
Document No.
Date Developed:
Ricky Acosta
Mocha
A mocha is a mix between

a cappuccino and a hot chocolate.
It is made by putting mixing chocolate
powder with an espresso shot and
then adding steamed milk and
micro-foam into the beverage.
The steps are as follows:
• Extract 1 shot of espresso into a cup

• Add one spoon of chocolate powder into the espresso shot and mix
• Add 2-3cm of micro-foam
• Sprinkle chocolate powder on top
Affogato
An affogato is a simple dessert

coffee that is treat during summer
and after dinner.
It is made by placing one big scoope
of vanilla ice cream within a
single or double shot of espresso:
• Add one scoop of vanilla icecream into a tumbler glass

milk
• Pour a single or double shot of espresso over the vanilla ice-cream
Barista Tip:
If you feel like an irish kick add a shot of Frangelico liqueur into the mix.
REFERENCES:
Document No.
Date Developed:
Ricky Acosta
SELF-CHECK 3.3-3
Multiple Choices:
1. What are the three common ingredients that is share in espresso based drink?
a. Espresso, ice cream, chocolate

b. Espresso, steamed milk, foam
c. Espresso, steamed milk, chocolate syrup
d. Espresso, milk, water
2. What is the extra toppings added in completing coffee beverage?
a. Milk on a cappuccino
b. Sugar on a cappuccino
c. Chocolate on a cappuccino
d. Ice on a cappuccino
3. In choices below, what is not belong to the types of coffee beverages?
a. Ice coffee
b. Espresso
c. Café Latte
d. Ristretto
4. It is a short black coffee that is the foundation and the most part to coffee based drink?
a. Milk
b. Espresso
c. Foam
d. Sugar
5. It is an espresso shot that is extracted with the same amount of coffee but half the amount of
water?
a. Ristretto
b. Macchiato
c. Americano
d. Café Latte
Document No.
Date Developed:
Ricky Acosta
ANSWER KEY 3.3-3
Multiple Choices
1.B
2. C
3. A
4. B
5. A
Document No.
Date Developed:
Ricky Acosta
PROPER SERVE THE COFFEE BEVERAGES TO THE COSTUMERS
After reading this information sheet, YOU MUST be able to:

1. Prepare and serve the coffee beverages.
2. Good manners inside the coffee shop
3. Good etiquette in drinking coffee
Serving Coffee in the bar
In this topic, it provides the information on how to prepare and serve coffee in the bar or
restaurant with the accordance of the industry standard.
How to serve coffee to guests?
Coffee should not be drunk at the table but in the living room at the end of a meal, after
your guests are comfortably seated on the sofa.
Coffee should be served in a coffee pot on an elegant tray, with coffee cups, saucers, under
plates, teaspoons and a sugar bowl. Except for the teaspoons, everything should be strictly made of
porcelain.
The coffee cup should be served to the guest with the handle facing to the right and the teaspoon
placed on the saucer, also on the right.
One teaspoon is required for the coffee, one for sugar and one for cream, if provided.
Etiquette cannot be relinquished: teaspoons should not be mixed up. The coffee spoon is always
the smallest. How much coffee should be poured? The coffee cup should be filled ⅔ full.
Some people maintain that guests should help themselves to sugar, whereas others say that
the hostess should add the sugar after asking if guests want sugar and how much. In any case,
never serve sugar without asking and never stir the coffee (everyone should stir their own).
When everyone has drunk their coffee, the hostess should collect the coffee cups on the
tray, clear away and then serve liqueurs and chocolates.
How to drink coffee
Coffee should always be stirred to ensure that its aroma is fully released, even if no sugar
has been added. It should be stirred slowly moving the teaspoon from the top to the bottom of the
cup, without touching it and without stirring it in a circular motion as you would when cooking
polenta.
Document No.
Date Developed:
Ricky Acosta
The espresso cup is not a glass of vintage wine: swirling it is a sign of bad manners.
The coffee cup should be taken to the lips and not the reverse. Don’t lift up your little finger
while sipping and don’t tilt your head backwards to finish the last drop.
Never put the teaspoon in your mouth or lick it, even if you are highly tempted to collect the
sugar left on the bottom of the cup. Coffee should be drunk silently, without emitting strange
sounds.
The coffee cup should be put back on the saucer in a polite way, taking care not to make a
noise. It should be placed with the right hand while the left hand firmly holds the saucer (left-
handers are allowed to do the opposite). The teaspoon should be put on the saucer, always on the
same side as the handle.
Ways to practice good manners at the coffee shop
Look the bartender or waiter in the eye when ordering your bar coffee blend. If you adapt
without complaining, for example, even if the coffee bar has run out of a particular ingredient and
is unable to satisfy a request for an unusual order, this will demonstrate elegance and good
manners. Don’t change your order, especially if the bartender has already started to prepare it.
The accompanying water should be drunk before the coffee in order to “clean” your palate
so that you can fully appreciate its aroma, and not afterwards as if it were necessary to remove a
bad taste. The empty sugar sachet should be left on the saucer.
If the coffee bar is crowded, it is good practice not to remain seated too long if you have
ordered only one espresso. The rule of thumb is 1 coffee = 1 hour(maximum). And last but not
least: always thank the bartender or waiter after ordering, after receiving the coffee and on leaving
the coffee bar.
Coffee etiquette and manners for espresso lovers
Little fingers being lifted up, coffee cups being rotated like glasses of red wine and teaspoons that
are “sucked”: these are bad habits that immediately reveal pretentious ladies and phony coffee
experts. To fully enjoy an espresso, all you need is to be in good company but a touch of elegance
never goes amiss!
Document No.
Date Developed:
Ricky Acosta
SELF-CHECK 3.3-4
True or False: Indicate True if the statement is correct and False if it’s wrong.
______1. In proper way of serving coffee it should be served in a coffee pot on a tray, with coffee
cups, saucers, under plates, teaspoons and a sugar bowl and these all things are strictly made of
porcelain?
______2. Is the coffee cup should be served to the guests with the handle facing to the right and
the teaspoon placed on the saucer, also on the right.
______3. Is the espresso cup is a glass of vintage wine?
______4. In drinking coffee it should be drunk silently, without emitting strange sounds.
______5. After drinking coffee, the teaspoon should be put on the saucer, always on the same side
as the handle.
______6. The coffee cup should be put back on the saucer in a polite way, taking care not to make
noise
______7. Coffee should not always be stirred to ensure that its aroma is fully released, even if no
sugar has been added.
Document No.
Date Developed:
Ricky Acosta
ANSWER KEY 3.3-4
True or False
1. False
2. True
3. False
4. True
5. True
6. True
7. False
Document No.
Date Developed:
Ricky Acosta
TASK SHEET 3.3-3
Title: PERFORM THE PROPER WAY OF SERVING COFFEE
Given the following materials, tools and equipment you should be able to perform the proper way
of serving coffee to guest, following the quality standard of the industry and within a specific time
limit.
Supplies/Materials: PPE (mask, apron, hairnet) Table, chair bar trays, cups and saucers
Equipment:
Steps/Procedure:
 Coffee should be served in a coffee pot on an elegant tray, with coffee cups, saucers,
underplates, tespoons and a sugar bowl. Except for the teaspoons, everything should be strictly
made of porcelain.
 The coffee cup should be served to the guest with the handle facing to the right and the
teaspoons placed on the saucer, also on the right.
 One teaspoon is required for the coffee, one for sugar and one for cream, if provided.
 Etiquette cannot be relinquish: teaspoons should not be mixed up
 The coffee spoon is always the smallest.
Assessment Method: DEMONSTRATION
Document No.
Date Developed:
Ricky Acosta
Performance Criteria Checklist 3.3-4
CRITERIA YES NO
DID YOU?
1. Perform the proper way of serving coffee to guest ?
2. All the materials, tools and equipment are prepared?
3. Are the PPE worn properly?
4. Performed task with the quality standard of the industry?
REFERENCES:
Document No.
Date Developed:
Ricky Acosta

CBLM Preparing and Serving Coffee Beverages 1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

CBLM Preparing and Serving Coffee Beverages 1

Uploaded by

Copyright:

Available Formats

COMPETENCY-BASED LEARNING

TOURISM (HOTEL AND RESTAURANT)

COFFEE BEE CAFE AND TRAINING CENTER

Welcome to the module in “Preparing and serving coffee beverages”. This

This module is prepared to help you achieve the required competency, in

NO. UNIT OF COMPETENCY MODULE TITLE CODE

1 Prepare Espresso Preparing Espresso TRS3113100

2 Texture Milk Texturizing Milk

3 Prepare and serve coffee Preparing and serving coffee TRS3113102

4 Perform basic maintenance Performing basic maintenance

5 Perform basic cashiering Performing basic cashiering and

UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES

MODULE TITLE : PREPARING AND SERVING COFFEE BEVERAGES

NOMINAL DURATION : 35 hours

Prepare and Serve Brewed Coffee

Supplies Cleaning tools and Materials

Learning Activities Special Instructions

Read Read and understand the information sheet and

After doing all activities of this LO, you are

3 Methods of Brewing Coffee

Brewing Using Pressure

Anyone who knows anything about coffee

 Fast to brew (once warmed up)

 Cheaper machines tend to give you less than ideal results

Don’t have a few hundred bucks to

The stovetop espresso maker AKA the Moka pot

The magic behind the Moka pot is in its 3

Is the resulting shot the same as an espresso shot?

 Super cheap coffee maker

The AeroPress has a cult following among

 Paper filters are required, which requires waste

Steeping is just another word for immersion,

2 - Vacuum Pot (Siphon Coffee)

Also known as the siphon pot,

The primary benefit of using a Chemex over other

• Make 3-4 cups in one go

• High chance of over and under extraction

2. Pour Over/ V60

The Hario v60 is a simple yet brilliant way to brew coffee –

Type of grind required: Medium-fine will do the trick

• Creates a quality brew, fast

1-3 What are the three (3) methods of Brewing coffee?

II. Matching Type

10. A method of brews coffee by forcing b. espresso machine

11. A stove-top or electric coffee maker c. pour over V60

12. A device for brewing coffee, its steeped d. moka pot

13. A coffee brewing device invented by e. chemex

II. Matching type

TITLE: FRENCH PRESS PROCEDURES

EQUIPMENT: French Press Plunger

Step by step process on how to use French Press:

Performance Criteria Checklist 3.3 – 1

1. Measure coffee grounds?

2. Measure water and check temperature?

3. Add coffee grounds and hot water?

4. Slowly press plunger down?

5. Slowly press plunger down?

7. Proper way of serving the coffee?

TITLE: SIPHON COFFEE PROCEDURES

1. Soak the filter for a minimum of five minutes in warm water

ASSESMENT METHOD: Demonstration

1. Soak the filter for a minimum of five minutes in warm water?

2. Drop it to the bottom of the siphon’s top component or hopPer?