Wholesome

Coffee’ing
Participating students learn how to make a variety of café style hot drinks, while serving the
school community. Students will work toward meeting six outcomes,
1. Basic work flow process
2. Milk texturing, proving ability to texture three types of milk (eg, flat white, latte &
cappuccino).
3. Effectively managing a team to fulfill an order, including managing the work space.
4. Sharing their developed knowledge and skills with a staff member.
5. Point of sale, effectively taking orders, eftpos and cash handling.
6. Completion of an external barista course

Basic
Workflow
Process

Milk Team
Texturing Management

Skill
Sharing

External
Sales & Orders Barista
Qualifications
 Staff
Teachers Resilience
Mastery
ES Building
Leaders Peers
Students Teamwork
Team members Leadership
Self Character
AP Strength
Connection
Principal Development

Connection Personal
Growth
Berwick Goal
College Setting

Coffee’ing
Positive
Workplace
communication
Resilience

Industry Life
Skills Skills
Work Workplace Positive
Ethic expectations Social Skills
Basic
Basic
Barista
Cleaning
Skills
Customer Self
Money
Service Accountability
Handleing
Skills
 Basic
Workflow
Process

This step will introduce and allow you to demonstrate your knowledge of the Coffee’ing
space, equipment and procedures.
Name in order the four key steps in the Wholesome hot beverage service process
1. order and payment
2. coffee shot
3. milk
4. timely delivery
Draw the levels on the following beverages

Chocolate powder
Foam
Foam

milk milk
milk

coffee coffee coffee

Cappuccino Latte Flat White

Hot
Water Foam

coffee coffee coffee

Long Black Espresso Short Macchiato

Name the following items

Coffee grinder group handle coffee tamp

With a facilitator, Identify the following features on the coffee machine and other
equipment,
Steam wand
Coffee grind button
Shot pour button
Hot water pour button

With a facilitator, demonstrate your ability to perform the following actions,

Produce and pour a coffee shot
Purge the steam wand
Prepare a hot chocolate (minus the milk)

When should the steam wand be purged?

Before and after steaming milk

Why is it important to purge the steam wand?

Without purging, milk will dry inside of the wand and create a blockage

________________________________has shown their ability to successfully pass this

step.
Facilitator:________________________ Signature:____________________Date:_________
 Sales & Orders

This step will introduce and allow you to demonstrate your knowledge of the Coffee’ing
sales and ordering procedure.

Complete the following orders into the Wholesome order sheet

1. skinny cappuccino for Hellen in front office, no sugar, paid by card
2. oak milk latte for Karen in F19, 3 sugars, vanilla, paid with $5 note
3. extra hot lactose free hot chocolate for Dave in B12, paid by card
4. long black, no milk for Kevin in F2, paid with $10 note

Name Order Room Sugar Paid Change Owed

Hellen S Cap F Office Y 0
Karen Van Oat Latte F19 3 Y $1.00
Dave Xhot lac free HC B12 Y 0
Kevin Long Black F12 Y $7

How would you write these orders on the cups?

S cap, Karen, office
Van Oat Lat, Karen, F19, $1.50
Lac free x hot HC Dave, B12
LB, Kevin, F12, $7

________________________________has shown their ability to successfully pass this

step.
Facilitator:________________________ Signature:____________________Date:_________
 Milk
Texturing

This step will introduce and allow you to demonstrate your knowledge and ability of milk
texturing.

On this diagram, draw a circle where the steam wand should first be placed.

On this diagram, draw a circle the steam wand should secondly be positioned.
How do you know if you have the steam wand in the correct position at the beginning of
your steam?
The milk isn’t bubbling a lot
the wand and milk isn’t ‘screaming’
the milk is moving in a whirlpool pattern

When do you move the steam wand deeper into the milk jug?
When you can see the milk thickening
When you can see the milk level in the jug rising
If you feel out of control of the milk

How do you know if you have the steam wand in the correct position in the second part of
your steam?
The milk is moving in a whirlpool pattern
The milk is heating up
The wand or milk isn’t ‘screaming’

How do you know when the milk is hot enough?

Around 3 seconds after the bottom of the milk jug is too hot to hold in your palm
If using a thermometer, around 55-65 degrees

Once the milk has reached temperature, in order, what are the steps between turning of
the steam wand and pouring the milk?
1. Remove steam wand from milk
2. wipe steam wand with clean damp cloth
3. purge steam wand for 2 seconds
4. swirl the milk jug until milk becomes shiny
How would you pour the milk for the following,
Cappuccino, medium- fast
Latte , slow- medium
Flat white, slow
Long black, no milk at all

If your milk has too much foam, how can you control how much comes out in your pour?
Use a spoon of knife at the spout of the jug to stop the foam from pouring out.

Why is it important to purge the steam wand after steaming milk?

To remove milk from inside the wand and stop it from drying and blocking the wand.

Why is it important to purge the steam wand before steaming the milk?
To make sure no old or crusty milk is blown into the new milk.

Make the following drinks to demonstrate your knowledge and ability to produce desired
milks,
1. cappuccino Pass / try again
2. latte Pass / try again
3. flat white Pass / try again

________________________________has shown their ability to successfully pass this

step.
Facilitator:________________________ Signature:____________________Date:_________
 Skill
Sharing

This step will provide you with the opportunity to share your newly gathered skills with
someone from your support network.

Think of and list some people from your support network. These people could be your
teachers, homegroup teacher, learning team leader, assistant principle, wellbeing
member, LSO, support worker or any other staff members that you feel have made an
impact in your life.

Ask one of these people to come visit you while participating in ‘Coffee’ing’. While they’re
visiting,
Make them a hot drink of their choice
Show them around the ‘Coffee’ing’ space
Introduce them to other people using the space
Show them through the process of how you make their drink
Offer them the opportunity to make a drink themselves and guide them through the
process.

Who did you have visit, how was their attempt at making their own drink while under
your guidance?
Is there any way that you could have improved the outcome or experience for your
person?

Would you do anything different next time?

What feedback has your person given?

________________________________has shown their ability to successfully pass this

step.
Facilitator:________________________ Signature:____________________Date:_________
 Team
Management

This step will help guide you through what it takes to become a mentor in the ‘Coffee’ing’
space.

In your own words, what qualities do you think a good mentor/leader have?

In your own words, what qualities do you think a poor leader would have?

When talking to or explaining a process to someone, why do you think the way you talk,
your tone, the choice of words you use and the way you react to them is important?
 Mentor checklist

□ Does the mentor display relevant knowledge and skills to pass forward?

□ Does the mentor use positive communication

□ Does the mentor give clear and concise instructions

□ Does the mentor provide positive feedback

□ Does the mentor react in a calm and reassuring manor

□ Does the mentor demonstrate the ability to effectively and respectfully identify
participants mistakes

□ Does the mentor demonstrate the ability to effectively and respectively direct
participants on how to correct mistakes

□ Does the mentor demonstrate the ability to direct participants in running needed
processes, cleaning, cup stamping, lid writing etc

□ Does the mentor lead by example

□ Does the mentor encourage productivity

□ Does the mentor show participants empathy when needed

________________________________has shown their ability to successfully pass this
step.
Facilitator:________________________ Signature:____________________Date:_________