Information Sheet 1.

1-3

Learning Title:

Prepare Espresso-based Coffee

Learning Objectives:

1. Identify the tools, equipment and materials used in

extraction of espresso-based coffee.
2. Recognize the shot combination and types of espresso.
3. Distinguish the factors affecting extraction time.
4. Enumerate the Parts of an espresso coffee.
5. Perform the extraction of espresso-based coffee.

Introduction to Barista
Prepare Espresso
 Tools and Equipment
Personal Protective Equipment (PPE) is safety clothing and
equipment for specified circumstances or areas, were
the nature of the work involved or the conditions under which people
are working, requires its wearing or use for their personal protection
to minimize risk. PPE in the hospitality industry could be:
1. Service Area

Similar to a fast food or quick service restaurant, coffee shops have a

focused menu displayed above the counter, and primarily serve coffee
and espresso-based drinks, along with a small selection of snacks or
pastries.

2. Seating Area
Café is a type of dining venue, similar to that of a restaurant but with
an enclosed serving place. Cafes usually have an outdoor section
allowing customers to enjoy their coffee or midday snacks out in the
open.

2. Tool or Supply Room

Complete any supply with cutlery, cups, lids, straws, plates, and
more.
Major Parts of Espresso Machine
 - portafilter
A portafilter is an assemblage of a brew basket, a handle, and a
spigot. The espresso grounds go in here to be brewed.

- grouphead
The grouphead is the place where the portafilter gets secured to
brew coffee. Large machines have more than one grouphead. Up
inside the grouphead there is a metal filter and a rubber gasket.

- steam wand
This is a long metal tube that spits out steam. It will have a knob
or a lever to control the flow of steam. Large machines may have
more than one steam wand.

- hot water spigot

This spigot spits out boiling hot water for tea & americanos.

- shot buttons
These buttons send water through the machine into the
portafilter. They are programmable to cater to individual tastes. The
icons typically go like this : single shot, single long, double shot,
double long. There is also usually a 'free pour' button, and sometimes
a hot water button for the hot water spigot.

- warming rack
This is a feature usually found only on commercial machines.
The top of the rig is purposefully warm to heat mugs before coffee is
poured into them.

- pressure & temperature dial

 As an end user, you should not need these unless something is
very wrong. If something is very wrong, you should call a technician.

Portafilter Breakdown

A portafilter needs three pieces to work properly:

Handle - this is what you hold.

Spigot - this is where the coffee comes out.

Brew basket - this is the metal filter where the coffee goes!
There are different sizes that hold different amounts of coffee. This
correlate to different shots- e.g. single, double, triple.
 Self-Check 1.1-3

True or False
Direction: Write T if the statement is true, otherwise write F. Write your answer on the space
provided.

_____ 1. The Correct tamping pressure is 30-50lbs.

_____ 2. A dose for a double shot is about 14-18g.
_____ 3. A good shot coffee leaves a dark halo in the cup.
_____ 4. A dose for a single shot is about 7-9g.
_____ 5. There are two basic types of coffee.

Enumeration
Direction: Enumerate the following items:

A. Factors affecting extraction time

6. _________________
7. _________________
8. _________________
9. _________________

B. Parts of an Espresso

10. _________________
11. _________________
12. _________________

Essay
Direction: Answer the following questions:

13-15. What is espresso?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Answer Key for Self-Check 1.1-3

True or False

1. T
2. T
3. F
4. T
5. F

Enumeration
A.
6. Dose
7. Tamp
8.Grind

B.
9. Emulsion
10. Suspension
12. Solution

13-15. Is a coffee brewed by forcing a small amount of nearly

boiling water under pressure through finely ground coffee beans.
 TASK SHEET 1.1-3
Title:
Extract espresso
Performance Objective:
Given the materials. Identify the tools and equipment needed in extraction of
espresso-based coffee for 15 mins.
Supplies/Materials :
 Coffee beans (Arabica)
 Portafilter
 Hand tamper
 Tamping mat
 Knock/damp box
 brush
 Shot glass
 Micro fiber towels
 Hairnet
 Barista’s apron
 Water supply
 Drain outlet
 Electrical outlets
Equipment :
 Doser Grinder
 Espresso machine
Steps/Procedure:

STEP 1: THE CUP

It’s important to warm the cup before using it. Rinse it with hot water so that the
porcelain or glass won’t cool down your beverage on impact. Put the cups or shot glass at
cup warmer.

STEP 2: THE PORTAFILTER & BASKET

Next, check your portafilter handle to ensure it’s clean and dry. Remember, old coffee
residue will affect the taste of the new espresso you’re making. A wet basket will affect
extraction, as it will make the coffee moist.
Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1. Read the given procedure carefully and list down all the
tools and materials that you needed to prepare to finish the
activity
2. Prepare the tools and equipment use in the activity
3. Use the appropriate tools and equipment in preparing the
espresso
4. Present the identified tools, equipment and materials to your
trainer