Chi Shan HOE

1
Assessment 1 - Research Questions

Semester 2, 2016
Unit Name: Prepare and Serve Espresso Coffee
Unit Code: SITHFAB204
Assessment: 20 written questions and Coffee taste task
Requirements: Save document with all completed questions
Submission Date Week – 5
Submission method Upload completed document to ‘Moodle’
Grading: Non Graded assessment
Result: PC – All questions must be correctly answered
Result posting: Result will appear in Moodle under grades
Chi Shan HOE

Student name
20024533
Student number
1A
Group
Cert IV in Patisserie
Course
Jon Fazzalori
©Copyright William Angliss Institute all text and images unless otherwise stated
SITHFAB204 Prepare and serve espresso coffee: Assessment 1
Semester 2, 2016 Author Jon Fazzalori
2
Teacher
1. List 3 hazards in DG16, possible injury & 2 suggestions to avoid
injury
Hazard Possible injury Suggestion to avoid injury
1. Slippery floor  Broken bones a) Wear non-slip sole shoes

 Death b) Put wet floor sign and clean up
the spills immediately
2. Noise  Hearing loss a) Only grind the coffee that needed
b) Swap task with other colleagues
from time to time to away from
loud noise
3. Electrical  Electrocuted a) Keep all electrical components
 Death and surrounding areas dry
b) Switch off and unplugged
equipment before cleaning or
making adjustment
2. List 10 tasks performed when setting up a commercial coffee work ‘station’
1 Turn on coffee machine and turn lights on
2 Check boiler pressure and pump pressure
3 Wipe and purge steam wand
4 Run water through each group head to check the water flows in a single spiral.
5 Freshen up the boiler water.
6 Arrange coffee cups and saucer
7 Put cloths ‘chux’ on hook
8 Fill up coffee grinder with coffee beans

3
9 Prepare tamper and knockout tube
10 Clean handle and Perform non-chemical back flush
4
3. Match the espresso machine parts with the letters a-g
a) 2 Group heads b) 2 steam wands c) Hot water outlet d) Cup warmer tray
e) Pump pressure numbers display f) Boiler pressure number display g) Drip tray
f e
a
b
c
g
d
5
4. Match the coffee bean grinder and equipment with the letters a – h.
a) Coffee bean hopper b) Gate or slide to release the flow of beans
c) Blade collar to adjust grind size – Fine or coarse
d) Dosing chamber e) Group handle – resting platform f) Dosing lever
g) Knock out tube h) Tamper
6
5. List 3 ways coffee beans are kept fresh.
a) Keep in airtight container
b) Store at room temperature and away from moisture
c) Keep coffee bean out of the light
6. What are the 2 species of coffee grown for commercial use?
a) Arabica
b) Robusta
7. Name a country in each region of the world that grows coffee
Africa Kenya
Asia Vietnam
Pacific Mexico
South America Brazil
8. List 3 factors that can affect the grind size
a) The weather and humidity
b) Blade wear
c) Staff
7
9. Provide the weight in grams for both group handles
Double group handle Single group handle
Approximate ground Approximate ground

coffee weight dosed coffee weight dosed
and tamped into and tamped into
group handle basket group handle basket
= 18gram = 9 gram
10. What is the approximate volume and time for an espresso extraction shot?
Volume – 30ml Time – 25 – 30 seconds
11. List 3 reasons a (30 mls) espresso pours too slow or too fast
Too fast - 30 mls in less than 25 seconds Too Slow 30 mls in more than 30 seconds
Coffee grind too coarse Coffee grind too fine
Under dose coffee Over dose coffee
Under or no tamp pressure Hard tamp pressure
12. What is the brewing temperature range for an espresso machine?
Answer- 88 - 92°C
8
13. What is the boiler pressure range for an espresso machine?
Answer- 1 – 1.5 bars
14. What is the pump pressure range for an espresso machine?
Answer- 8-9 bars
15. What does ‘crema’ refer to?
Answer- A golden layer on coffee surface (about ½ centimeters)
16. Why do you flush the group head prior to locking in the group handle?
Answer- To remove any old coffee and to get the right temperature.
17. List 9 points to milk texturing
1. Use fresh cold milk 2. Use the right size jug 3. Use clean jug
(5 °C)
4. Only fill up the jug 5. ‘Purge’ and wipe the 6. Swirl the milk to
halfway wand before and after remove bubbles
7. Use stretch strategy 8. Warm up the milk to 9. Check use by or best

60°C before date of the milk
before using
18. List three reasons for a grinder not working
1. The slider under the hopper is not open
9
2. The magnets or sensor are not aligned properly
3. Big coffee beans caught in the blades
19. Material Safety Data Sheets (MSDS) & product instructions for cleaning chemicals:
List instructions on using cleaning chemical -Located on Chemical container in DG16
 Daily Procedure to back-flush each delivery group:

Remove coffee filter from group handle and replace with “blind” filter. For daily
cleaning, add 1 level scoop of Espresso Clean into the group handle and insert as
if brewing espresso. If the machine is clean less often, use 2 scoops. Start cycle
and allow run for 10 seconds to dissolve cleaner. Stop cycle and allow to sit for
10 seconds. Start and stop cycle 4 more times - run for 10 seconds, stop for 10
seconds. Remove the group handle and rinse well the blind filter under stream of
water from delivery group. Turn off. Re-insert handle with blind filter, start and
stop cycle 10 times – run for 5 seconds, stop for 2 seconds to ensure thorough
rinsing. Remove blind filter and insert regular filter. Brew and discard a single
espresso to re-season machine.
 Daily Procedure to clean filters and group handles:

Soak group handles and filters in 500ml of hot water with 2 scoops of Espresso
Clean for 10 minutes. Rinse thoroughly in running hot water.
10
20. List 10 tasks performed when cleaning up at the end of the
day.
1 Place coffee beans in air tight container
2 Perform chemical and non-chemical back flush
3 Clean and soak group handles and filter baskets in a bucket of solutions
4 Remove and wash ‘drip tray’
5 Wipe around and under machine
6 Remove coffee from ‘knockout’ tube and wipe clean
7 Wipe all tables and place chairs under the table
8 Sweep and mop floor
9 Spray and wipe cupboards, drawers, tiles and walls
10 Return all dirty clothes to the linen room
11
COFFEE TASTE TASK

SUGGESTED DESTINATIONS FOR A GREAT COFFEE EXPERIENCE
St Ali
12 Yarra Place, South Melbourne
** (Coffee roasted & blended on site)
Atomica
268 Brunswick Street, Fitzroy
103 Albion Street, Brunswick
Auction Rooms
103-107 Errol St, Nth Melbourne
Seven Seeds
114 Berkeley St, Carlton
Brother Baba Budan
359 Lt Bourke St, City
Sensory Lab
297 Lt Collins St, City
Higher Ground
650 Little Collins
Cafes along Little Lonsdale Street

Cafes along Degraves Street
Using your feet and your senses

(As well as any resources in the library and on the internet)
Go and have some fun researching the following:
1. List 3 major brands of commercial Espresso Machines in Australian

i. Wega
ii. Synesso
iii. La Marzocco
2. List 3 major coffee brands/suppliers found in Melbourne cafes & restaurants

i. Seven seeds
ii. Market Lane
iii. St. Ali
3. Visit 2 cafes and taste-test at least one milk-based coffee

(Perhaps compare a well-known independent café alongside one of the larger, chain
coffee shops e.g. St Ali vs. Starbucks)
Espresso Machine (1) Espresso Machine (2) Espresso Machine (3)

12
La Marzocco La Marzocco
Coffee brand/supplier 1 Coffee brand/supplier 2 Coffee brand/supplier 3
Market Lane Seven Seeds
Café Name (1) Café Name (2)
Shortstop Coffee & Donuts Seven Seeds Café
Milk based Coffee ordered Other Coffee ordered

Latte Cappuccino
Take notes on how the coffee looks, smells, and importantly tastes
Characteristics of the coffee Comments
 Is there good crema? Yes
 Colour of your milk coffee Milky brown
 Is the milk well textured -Silky/latte art or bubbly Milk is smooth
 Temperature – is it too hot to touch Warm to touch
 Is the coffee smooth & well balanced Coffee is smooth and well balanced
Or bitter/burnt/strong/weak
Barista techniques  Dose by drop

 Dose by drop or sight  Grind to order
 Grind to order  Purge and wipes before and after
 Tamps with grinder tamp or hand held  Tamps with hand held
 Purge and wipes wand before and after texturing milk  Free pours milk
 ‘Free pours milk’ or is a spoon used  3 minutes
 Time taken from ordering to receiving coffees

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1

Assessment 1 - Research Questions

Unit Name: Prepare and Serve Espresso Coffee

Unit Code: SITHFAB204

Assessment: 20 written questions and Coffee taste task

Requirements: Save document with all completed questions

Submission Date Week – 5

Submission method Upload completed document to ‘Moodle’

Grading: Non Graded assessment

Result: PC – All questions must be correctly answered

Result posting: Result will appear in Moodle under grades

1. List 3 hazards in DG16, possible injury & 2 suggestions to avoid

Hazard Possible injury Suggestion to avoid injury

1. Slippery floor  Broken bones a) Wear non-slip sole shoes

2. List 10 tasks performed when setting up a commercial coffee work ‘station’

1 Turn on coffee machine and turn lights on

2 Check boiler pressure and pump pressure

3 Wipe and purge steam wand

5 Freshen up the boiler water.

6 Arrange coffee cups and saucer

7 Put cloths ‘chux’ on hook

8 Fill up coffee grinder with coffee beans

9 Prepare tamper and knockout tube

10 Clean handle and Perform non-chemical back flush

3. Match the espresso machine parts with the letters a-g

a) Coffee bean hopper b) Gate or slide to release the flow of beans

c) Blade collar to adjust grind size – Fine or coarse

d) Dosing chamber e) Group handle – resting platform f) Dosing lever

g) Knock out tube h) Tamper

5. List 3 ways coffee beans are kept fresh.

a) Keep in airtight container

b) Store at room temperature and away from moisture

c) Keep coffee bean out of the light

6. What are the 2 species of coffee grown for commercial use?

7. Name a country in each region of the world that grows coffee

8. List 3 factors that can affect the grind size

a) The weather and humidity

9. Provide the weight in grams for both group handles

Double group handle Single group handle

Approximate ground Approximate ground

Volume – 30ml Time – 25 – 30 seconds

Coffee grind too coarse Coffee grind too fine

Under dose coffee Over dose coffee

Under or no tamp pressure Hard tamp pressure

12. What is the brewing temperature range for an espresso machine?

13. What is the boiler pressure range for an espresso machine?

Answer- 1 – 1.5 bars

14. What is the pump pressure range for an espresso machine?

Answer- 8-9 bars

15. What does ‘crema’ refer to?

Answer- A golden layer on coffee surface (about ½ centimeters)

17. List 9 points to milk texturing

7. Use stretch strategy 8. Warm up the milk to 9. Check use by or best

18. List three reasons for a grinder not working

1. The slider under the hopper is not open

2. The magnets or sensor are not aligned properly

3. Big coffee beans caught in the blades

List instructions on using cleaning chemical -Located on Chemical container in DG16

 Daily Procedure to back-flush each delivery group:

 Daily Procedure to clean filters and group handles:

20. List 10 tasks performed when cleaning up at the end of the

1 Place coffee beans in air tight container