STUDY GUIDE

Qualification: BARISTA NC II
Sector: Tourism
STUDY GUIDE for BLENDED LEARNING
Prepared by: ROBERT CAESAR G. KISWA
Unit of Competency: Prepare and Serve Brewed Coffee
Nominal Duration: 10 days

INTRODUCTION.

Welcome!
The unit of competency, “Prepare and Serve Brewed Coffee”, is one of the competencies of BARISTA NC II, a course which comprises the
knowledge, skills and attitudes required for National Certification level NC II.
The module, Preparing and Serving Brewed Coffee, contains training materials and activities related to the knowledge and skills required in
Selecting, Brewing and Serving Coffee.
In this module, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome
are interactive Learning Materials, Quizzes, Task Sheets and Job Sheets, and Assignments. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Online links are provided for your readings and demonstration to complete this competency. Practical/ Hands-on demonstration, skill evaluation
and assessments are done on-site face-to face with your facilitator in the institution where you are enrolled at.

I. OBJECTIVES At the end of this course, you should be able to:

1. Identify coffee species and varieties
2. Identify common coffee post-harvest processes
3. Apply the essential elements of good coffee brewing
4. Prepare and serve brewed coffee

II. KEY CONCEPTS

1. Coffee species and varieties: The origin of a coffee greatly affects its flavor and total quality.
2. Different coffee post-harvest processing methods and how it affects the quality of coffee.
3. The factors or variables that affect the extraction of the coffee flavors.
4. Calibrating the brewing process to be able to deliver a quality brewed coffee.
III. LEARNING RESOURCES
 Competency-Based Learning Materials (softcopy/hardcopy/electronic)
 Brewing tools & equipment
 Brewing materials & Coffee supplies
IV. STUDY QUESTIONS
1. What are the different coffee species and varieties?
2. How does coffee get its flavor according to its origin?
3. What are the common processing methods used in coffee production and how does it affect the quality of the coffee produced?
4. How does coffee develop its flavor during roasting?
5. What are the requirements in storing coffee properly?
6. How to keep the coffee fresh?
7. What are the essential elements of good coffee brewing?
8. How to taste coffee and define its flavor profile and quality according to the brew?
9. Is there a standard recipe in brewing coffee?

V. ACTIVITIES
ONLINE (in the LMS provided)
1. Log-in to your account, Read the General Guidelines.
2. Attend to the mandatory webinar for orientation of the course and Post a Self-Introduction in the Forums and complete the Pre-test.
3. Read information sheets/ Interactive Learning materials and complete given quizzes, assignments and other activities. Suggested references are
included to supplement the materials provided in this module. Some references are posted as LINKS in the Interactive learning materials.
4. Perform the Task sheets, Job sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows the
sheets.
5. Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
OFFLINE
1. Review given activities for offline performance.
2. Practice and Perform the Task sheets, Job sheets until you are confident that your outputs conform to the Performance Criteria Checklist that
follows the sheets.
3. Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
 4. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.

NOTE:
 You must pass the Institutional Competency Evaluation for this competency before moving to another competency. A Certificate of Achievement
may be awarded to you after passing the evaluation.
 You need to complete this module to be able to understand and perform the following modules.

VI. STUDY SCHEDULE

UNIT OF COMPETENCY: PREPARE AND SERVE BREWED COFFEE
Number of Days: 6 DAYS

Topics -
Date Learning Activities Expected Output Time
Outcomes

ONLINE
Webinar thru google meet. Completed self- Webinar: 1 hour
Complete activities: introduction, Activities: 3
Day 1
Orientation to  Self-Introduction submitted resume hours
Barista NC2  Submit resume and completed
10/19
 Pre-Test the Pre-test.

In LMS COURSE SITE, BARISTA NCII:

Read: Unit 1 Study Guide
Read Book: LO1 Coffee Species and Varieties.
Day 2 1. Identify Coffee
Completion of
Species and 1.5 hours
Watch video What is coffee, Coffee history, (embedded in book). tasks in the LMS.
10/20 Varieties
Answer Quiz: LO1 Coffee Species and Varieties.
 Topics -
Date Learning Activities Expected Output Time
Outcomes
In LMS COURSE SITE, BARISTA NCII:
Read Book: LO2 Coffee Processing.
2. Coffee Post-
Completion of
Harvest Watch videos on different coffee post-harvest processing methods. (embedded in 1.5 hours
tasks in the LMS.
Processes book)

Answer Quiz: LO2 Coffee Post-Harvest Processing.

OFFLINE
Do Assignment 1.1/1.2: Identify the different coffee varieties of coffee grown from
the top 10 coffee producing countries. Identify their coffee processing methods and Portfolio:
LO1 & LO2 the common flavor profiles of their coffee. Assignment
1.1/1.2.
Submit your output in the submission bin of the activity.

ONLINE

In LMS COURSE SITE, BARISTA NCII:

Read Book: The Essential Elements of Good Coffee Brewing.
Completion of
Read coffee grinding tips. 6 hours
3. The Essential tasks in the LMS.
Day 3 Watch video about Coffee Cupping, Coffee extraction.
Elements of
Good Coffee
10/21 Answer Quiz: LO3 The Elements of Good Coffee Brewing.
Brewing
OFFLINE
 Do Assignment 1.3/1.4: Comparing Coffee Brewing Techniques and Recipes
Portfolio:
from Different Barista Champions (World Barista Championships, Aeropress
Assignment
Championships). – WINNING RECIPES ONLY.
1.3/1.4.
 Submit your output in the submission bin of the activity.
 Topics -
Date Learning Activities Expected Output Time
Outcomes
ONLINE
In LMS COURSE SITE, BARISTA NCII:

Read Book: Prepare and Serve Brewed Coffee

Answer Quiz: LO4 Prepare and Serve Brewed Coffee

Read & Save a copy of the Coffee Brewing Recipes and/or research for some recipe
Day 4 4. Prepare and to be used during the face-to-face training.
Serve Brewed
6 hours
10/22 Coffee Watch how to brew using:
French press,
V60 pour-over coffee dripper,
Syphon Vacuum Pot,
Aeropress coffee brewer,
Moka Pot/ Stovetop espresso maker,
Cowboy Coffee,
Cold Brew Coffee.
Understanding of
Day 5
Prepare and Serve Attend the scheduled webinar in Google Meet for monitoring and discussions. the Flavors and
6 hours
Brewed Coffee Demonstration and Discussion in Brewing with Different Brewing Methods Elements of
10/23
Brewing Coffee.

OFFLINE
Practice brewing if you have the resources available. Portfolio:
Performance
Make a self-evaluation of your performance using the *performance checklists and checklist and
Note your brewing experience using the coffee brewing log sheet. Completed Coffee
Brewing Log
*performance checklists are available for download in the LMS. Sheets
 Topics -
Date Learning Activities Expected Output Time
Outcomes

FACE-TO-FACE
Able to Operate
the grinder

Able to Produce
Face-to-face:
Various types of
Perform Operation Sheet: Operating and Maintain a Coffee Grinder.
coffee grind sizes.
Perform Task Sheet: Ideal Coffee Grind Size.
Days Perform Job sheet 1.4a: Brewing with a French Press.
Able to Brew
6-10 Perform Job sheet 1.4b: Brewing with a V60 Coffee dripper.
coffee using
Prepare and Serve Perform Job sheet 1.4c: Brewing with a Syphon Vacuum pot.
different Brewing 6 hours
10/26 Brewed Coffee Perform Job sheet 1.4d: Brewing with an Aeropress Coffee brewer.
methods &
to Perform Job sheet 1.4e: Brewing with a Moka pot/ Stovetop espresso maker.
apparatus.
10/30
At the end of the scheduled activities:
Able to evaluate
The trainees must be able to Prepare and Serve Brewed Coffee Using the different
the Flavor profile
coffee brewing equipment.
of the brewed
coffee according
to the Coffee
Tasting Elements.
References
Adams, J. (2006). Barista A Guide to Espresso Coffee.

brooks, m. a. (2009, september 21). youtube. Retrieved april 2, 2020, from https://www.youtube.com/watch?v=yifZtA3uF-E

Brown, R. (2015). Coffee Nerd How to have your coffee and drink it too.

Davids, K. (2001). Espresso ultimate coffee (2nd edition).

Easto, J. (2017). Craft coffee brewing a better cup at home.

Egger, S. (2014). The home barista.

Flament, I. (2002). Coffee Flavor Chemistry.

Frisks, J. (2016). Coffee Everything You Ever Wanted to Know About Coffee.

homegrounds.co. (n.d.). Retrieved from homegrounds.co: https://www.homegrounds.co/coffee-grind-chart/

Homegrounds.co. (n.d.). Retrieved from homegrounds.co: https://www.homegrounds.co/the-complete-guide-to-coffee-brewing-methods/

James Freeman, e. a. (2012). The bluebottle craft of coffee growing, roasting, and drinking with recipes.

Kingston, L. (2015). How to make coffee the science behind the bean.

Kopp, E. (2014). Make the perfect cup of coffee without draining your wallet or burning time.

Moldvaer, A. (2014). Coffee Obsession.

Pendergrast, M. (2010). Uncommon grounds the history of coffee and how it transformed our world.

Perfectdailygrind. (n.d.). Retrieved from Perfectdailygrind: https://www.perfectdailygrind.com

Rao, S. (2008). The professional barista’s handbook an expert guide to preparing espresso, coffee and tea.

Rao, S. (2013). Espresso extraction measurement and mastery.

Rao, S. (2014). Coffee roaster’s companion.

Robert W. Thurston, e. a. (2013). Coffee A Comprehensive Guide to the Bean, the Beverage, and the Industry.

Sinnott, K. (2010). The art and craft of coffee.

Specialty Coffee Association. (n.d.). Retrieved from sca.coffee: https://sca.coffee/research/protocols-best-practices/

Steiman, S. (2015). The little coffee know-it-all.

u roast it coffee. (n.d.). Retrieved from u-roast-it-coffee.ca: https://www.u-roast-it-coffee.ca/blogs/news/the-6-essential-elements-for-

urnex.com. (n.d.). Retrieved from urnex: http://resources.urnex.com/blog/six-essential-elements-of-good-coffee-brewing

Wintgens, J. N. (2004). Coffee Growing, Processing, Sustainable Production.

World Coffee Research. (n.d.). Sensory Lexicon 2.0.

Prepared by: Recommending Approval: Approved by:

Robert Caesar G. Kiswa Priscilla A. Calde Arlene L. Cadalig

Barista NC2 Trainer VIS VSA