Extraction mL of coffee extracted in 25 30 seconds Crema is golden

Extraction ml of coffee extracted in 25 30 seconds

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Extraction perfect 27-30mL of coffee extracted in 25-30 seconds Crema is golden brown Taste is sweet Check for: Grind it’s corrected adjusted. Coffee temperature between 92 – 96C Correct amount of coffee in the cup/ glass (7g single shot/ 14g double shot) Coffee grounds in the cup Too fine a grind Worn grinder blades Worn filter holders/baskets Dirty gaskets/group heads Dirty filter holder edge Check for: When was the last maintenance? Does it need to be done soon or perhaps it’s overdue? Check if the coffee powder it’s too fine and make the grinder adjustment. Coffee drips over the sides of the filter holder Leaky gaskets Gaskets dirty with coffee grounds Check for: The gaskets probably need replacement Part C: Practical Observation Location CTI Simulated Café, level 1, 333 Adelaide Street, Brisbane, QLD 4000. Purpose of the assessment task Demonstrate ability to respond to customer needs and make an espresso beverage to customer’s satisfactions on 3 different occasions. Resources and equipment required to complete this task You will have access to the following: Coffee machine Coffee beans Grinder Coffee making equipment Assessment SITHFAB005-Version1-15July2019 © Canterbury Technical Institute - 2019| Page 9 of 17
Canterbury Technical Institute CRICOS Code – 02938M RTO No: 31645 Instructions This is a practical assessment where you will need to demonstrate your ability to communicate with customers, take orders, make coffee and clean work area for 03 different service periods in the CTI simulated café. You will be observed by your assessor who will provide you with feedback. In each service period a group of 5 students will be required to act as the customers and each group will approach the counter and order 2 espresso beverages each. You are to provide information and recommendations about types of coffee beverages and accompaniments. The room is set up in a ‘simulated’ café environment, with seating for up to 20 customers. The espresso machine is fully functional, identical to one you would experience in a coffee shop. You will need to demonstrate all theory learnt so far in a ‘practical demonstration’ of your skills. You will need to: 1. Organise the coffee work station ready for service (Mise en place) 2. Grind coffee beans and prepare coffee machine for coffee making 3. Present a minimum of 10 coffees over 3 different service periods each. Your trainer will arrange a group of 5 students to act as customers and you will be required to provide the menu attached below to the group of 5 students and take the orders for a variety of different coffees, minimum 02 coffees per students (making suggestions if customer is unsure and explaining the ‘contents’ of particular coffees). with a variety of specific condiments that may be requested by the customer.

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