Overview

Australians love coffee! We drink around one million cups of coffee each year – this means a lot of beans to grow, pick, roast, grind and extract into coffee. It also means a lot of cups, saucers and teaspoons need to be washed, dried and stacked and litres of milk stored and chilled too. Australia has a significant ‘coffee culture’. No matter where you are making or serving it, you will be judged on the quality and consistency of the coffee.

The secret to making good coffee is held by the skill of the barista making it. Their training – which can take up to four years – has turned making espresso coffee into an art form. Their skill can make all the difference between a satisfied or dissatisfied customer. The word ‘espresso’ is derived from the Italian word for express (very quick) meaning the coffee is made and served immediately to the customer.

Preparation is vital for providing consistently good coffee. Set up an efficient, clock-work routine and you’ll soon find yourself making magnificent coffee.

In this unit you will learn how to:

• Organise and prepare work areas
• Provide customer service and advise customers on espresso coffee
• Select and grind coffee
• Extract coffee
• Texture milk
• Serve and present espresso coffee
• Clean and maintain espresso machine.