No.

Document LND/FRM/001/04
TECHNICAL COMPETENCY ASSESSMENT BARISTA No. Rev 00
Effective Date 24-Sep-21
Competency areas:
1. Making Espresso 4. Setting Water Dose
2. Frothing Milk 5. Setting Temperature Mesin Espresso
3. Setting Grind Size 6. Setting Pressure Mesin Espresso

Assessee : ____________________________ NIK Assessee : _______________

Assessor : ____________________________ Date : _______________

Notes : Fill "1" for YES

Fill "0" for NO

Part A - Calibration

Competency Aspects Yes No

Setting Grind Size (Fine Size)

Total

Part B - Making Espresso

Yes No Skill Teknik Espresso

Cleaning portafilter before used Pulling 1 Deduction

Do correct levelling & tamping Time 1 Brew time Score
Cleaning portafilter after filled with coffee ground Waste (gr) 1 <28 or >31 -1
Flushing Group Head Dose (gr) 1 28 - 31 0
Put the portafilter and immidiately brew it

Espresso are created (Heart, Body, Crema) Deduction Deduction

Dump the puck and clean the portafilter Coffee Waste Score Coffee Dose Score
Flushing Group Head 0 gr 0 < 18 or >18 -1
Cleaning the drip tray after used 1 gr -0.33 18 0
Score deduction based on Pulling 1 2 gr -0.66

Score deduction based on Waste 1 >2 gr -1

Score deduction based on Dose 1

Nilai

Part C - Steaming/Frothing Milk

Yes No Skill Steaming Milk

Milk measurement (150 ml) Deduction

Flushing the steam wand before steaming Milk Waste Score
Using thermometer in milk jug 0 ml 0

Doing the correct stretching (Latte 2 sec, Cappuccino 4 sec) > 0 <= 30 ml -0.17

Doing the correct spinning >30 <=60 -0.33

Flushing & cleaning steam wand after steaming >60 -0.5

Cleaning the milk jug after used

Temperature of steamed milk are 60 - 65 celsius

Thickness of the microfoam are match with cappuccino 1 - 1,5 cm / latte 0,5 - 0,9 cm Milk

Score deduction based on milk waste Waste (ml)

Nilai

Part D - Cleanliness, Setting Machine

Yes No

Participant are wearing the right grooming standard (neat and well groomed)

Participant understanding the towel management, know the difference, and able to explain the use of each towel

Clean as you go (Cleaning Bar area, Utensils & Ensure after used)

Setting Water Dose

Setting Temperature Mesin Espresso

Setting Pressure Mesin Espresso

Nilai

(A) (B) (C) (D) Skor Total Skor Akhir

Total 25.00
Calibration Espresso Milk Cleanliness

Competency assessment result : Competent / Not Competent (Lingkari salah satu)

Peserta Pemberi Nilai

Barista Assessor