Coffee School

www.coffeeschool.com.au www.rsaschool.com.au
info@coffeeschool.com.au

Sydney: Shop 3, 107 Quay Street, Haymarket NSW 2000 ph: 02 9552 6771 mob: 0425 304 774
Melbourne: 593 Elizabeth Street, Melbourne VIC 3000 ph: 03 9329 6550 mob: 0425 304 774
Brisbane: Shop 2, 115 Wickham Street, Fortitude Valley, QLD 4006 ph: 07 3257 2001 mob: 0425 304 774
Head Office: QG 25/8 Quay Street, Haymarket, Sydney NSW 2000

ASSESSMENT MATERIALS

It is it important to have a well organised workstation

So that coffee can be prepared swiftly to the required standards in the shortest possible time and to the
highest standards and to ensure as safe a work environment as possible

Coffee should be stored in a cool dark place, an airtight container, away from vermin.
Milk should be stored in a refrigerator at approximately 3 degrees Celsius.

COFFEES

SHORT BLACK/ESPRESSO (SB) Coffee served in small cup.

LONG BLACK (LB) Put half a cup of hot water in a regular cup followed by coffee.

MACCHIATO (MAC) Short Black with froth.

VIENNA COFFEE Long black with whipped cream and chocolate on top.

FLAT WHITE (FW) 1/3 coffee. 2/3 milk and a little froth served in regular cup.

CAFFÉ LATTE (CL) 1/3 coffee. 2/3 milk and a little froth served in glass.

PICCOLO LATTE Short Black with milk and froth served in small glass.

MOCHA COFFEE Coffee with hot chocolate.

HOT CHOCOLATE (HC) Chocolate with hot milk.

ICED COFFEE 1 scoop ice cream. 1/3 cold coffee. 2/3 cold milk. Whipped cream and chocolate on top.
Served in a tall glass.

ICED CHOCOLATE Coat glass with chocolate syrup. 1 scoop ice cream. Cold milk, whipped cream and
chocolate on top. Served in a tall glass.

CAPPUCCINO (CAP) 1/3 coffee. 2/3 milk and a lot of froth. Chocolate on top served in a regular cup.

Making a Coffee
Bang Bang.
Rinse group head and wipe group handle.
Pack coffee and place group handle in machine group head.
Place cup under spout and press the button.
Place saucer and teaspoon.
Add fresh milk to pot and heat. The colder the milk the easier it is to froth.

The Coffee School SITHFAB012A Assessment Question Sheet v1.0 7th July, 2009
Milk
1. Place steam arm under the milk in the center of the pot.
2. Steam Power.
3. Pot technique. Touch the pot until your hand can no longer stay there.
4. Magic Sound = Froth. Lower the pot slowly until you hear the magic sound.

Crema
Is the brown layer floating on top of the coffee containing all the caffeine. It is determined by the size of
the coffee grind.

The following ‘variables’ which may affect the quality of coffee produced
Beans, Temperature of milk,Cleanliness of the machine/equipment
Humidity, Grind size, Extraction time & Storage conditions

The two types of coffee beans are Arabica & Robusta

ARABICA – Grown at altitudes above 800m, Higher quality, More expensive per kg, Mild, well balanced flavour,
Naturally lower in caffeine
ROBUSTA – Grown at lower altitudes (<800m), Commonly used in instant coffee, Up to 1/3 the price
cheaper, Is more astringent & bitter in flavour, Has twice the caffeine

To clean a wand

Using a wet soft cloth wipe the outside of the steam nozzle after every use.

Remove any residual or accumulated build up of milk by applying a short purging bust of steam.

To determine the right quantity of coffee in the group handle;

Fill and tamp group handle to the top of the shower screen, remove external excess
Excessive quantities of coffee will not allow group handle to enter group head
If Your grinder starts making strange sounds.
Call your supervisor

If coffee machine will not turn on after you have switched the machine on.
Check that the machine is plugged into the wall socket

If the coffee machine boiler will not reach pressure Call a technician

If the boiler reaches pressure, however the wand will not emit steam Call a technician

Examples of coffees

Espresso Flat White Café Latte

Cappuccino Long Black Mocha

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The Coffee School SITHFAB012A Assessment Question Sheet v1.0 Page 2 of 2 27 July, 2009