Competency Based Learning Materials (CBL) modules for BARISTA NC II

1. COMPETENCY-BASED LEARNING MATERIALS
Sector: TOURISM
Qualification
Title:
BARISTA NC II
Unit of
Competency:
PREPARE ESPRESSO
Module Title: PREPARING ESPRESSO
Logo here
Complete center name and address
here

2. HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
MODULE TITLE: PREPARE ESPRESSO
This is a Competency-Based Learning Material for the Module: PREPARING
ESPRESSO.
This learning material contains activities for you to complete. It covers the
Knowledge, Skills and Attitudes required to complete the competency.
You are required to go through a series of learning activities in order to complete
each of the learning outcomes of this module. In each learning outcome, Learning
Elements and Reference Materials are available for your further reading to assist you
in the required activities. You are expected to accomplish all the required activities
and to answer the self-check after each learning element. Please note that you need
to have 100% correct answers to each self-check to pass the activity. You are
required to obtain answer sheets, which are available from your trainer or at the end
of each learning element, to reflect answers for each self-check. If you have
questions, please do not hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may have acquired some or most of the knowledge and skills covered in this
learning material because you have:
• Actual experience on the job;
• Already completed training in this area.
BENEFITS OF RPL
• Gives credit for knowledge and experience.
• Reduces duplication of learning.
• Reduces costs of obtaining formal credentials.
• Gives immediate feedback and determines which competencies need
verification and testing.
• Identifies training gaps.
• Training (is individualized and results in a recognized certificate).
• Assists in professional development.
• Allows for better use of time and resources.
• Potentially saves on training costs.
So, if you can demonstrate to your trainer that you are competent in a particular skill,
you do not have to do the same training again. Or, if you feel you have the skills, talk
to your trainer about having them formally recognized. You may also show your
Certificates of Competence from previous training. And if your acquired skills are still
updated / relevant to the module, they may become part of the evidence you can
present for RPL.

3. A Record of Achievement is also provided for your trainer to fill-in upon completion of
this module.
This module was prepared to help you achieve the required competencies in
Preparing Espresso, Texturing Milk, Preparing and Serving Coffee Beverages,
Performing Basic Maintenance of Machine and Equipment, and Performing
Cashiering and General Control Procedures. It will serve as a source of information
for you to acquire the required knowledge, skills, attitude, and inherent behaviour for
BARISTA NC II, with minimum supervision or help from your trainer. This material
will aid you in acquiring the competency at your own pace, independently. To
achieve the full benefit of this module:
• Talk to your trainer and agree on how you will both organize your training on
this unit. Read through the Competency Based Learning Material carefully. It
is divided into sections which cover all the skills and knowledge you need to
successfully complete this module.
• Most probably, your trainer will also be your supervisor. He / She will be there
to support and show you the correct way to do things. Ask for help if you need
one.
• Your trainer will tell you about the important things you need to consider when
doing the activities. It is important you listen and take notes.
• You will have plenty of opportunities to ask questions and undergo rigid
practice. This will help you in achieving competency in your new skill. Ample
practice will improve your speed, memory and confidence.
• Talk with more experienced colleagues and ask for guidance.
• Answer self-checks at the end of each section to test your own progress.
• When you finished each element and feel that you are ready, demonstrate the
activities outlined in the learning material to your trainer.
• As your work through the activities, your trainer will be taking note of your
performance. He / She will be providing feedback on your progress. Your
readiness for assessment will be reflected in his/her report, if and when you
have successfully completed each element.

4. UNIT OF COMPETENCY : PREPARE ESPRESSO
MODULE TITLE : PREPARING ESPRESSO
MODULE DESCRIPTOR : This module deals with the knowledge and skills of
preparing the perfect shot of espresso based on the
parameters provided herein.
NOMINAL DURATION : 50 Hours
Introduction
this module contains information and learning activities in Preparing Espresso.
Upon completion of this module and you feel confident that you have had sufficient
practice, you may request your Trainer to arrange an appointment with a registered
Assessor for your assessment. The results of the assessment will be recorded in
your Competency Achievement Record.
SUMMARY OF LEARNING OUTCOMES
At the end of this Competency-Based Learning Material, the learners are expected to
meet the following learning outcomes:
LO 1. Set-Up and Prepare Machine and Equipment
LO 2. Dose and Temp Coffee
LO 3. Extract Espresso
ASSESSMENT CRITERIA
Critical Aspects of Assessment
Evidence of the following is critical:
LO 1. Set-Up and Prepare Machine and Equipment:
1.1 Cups are pre-heated in accordance with enterprise standards.
1.2 Portafilter is wiped clean and dry before dosing.
1.3 Grind of coffee is checked.
1.4 Enough coffee is ground for the shot of espresso.
1.5 Drip tray is cleaned and dried.
1.6 Rags are prepared and used properly.

5. LO 2. Dose and Tamp Coffee:
2.1 The appropriate amount of ground coffee is dosed in the portafilter.
2.2 Appropriate amount of pressure is applied to tamp the ground beans.
2.3 Ground coffee is tamped evenly.
2.4 Portafilter sides and spouts are wiped and cleaned before inserting to the brew
head.
2.5 Spillage and wastage of ground beans are minimized during dosing and
grinding.
LO 3. Extract Espresso:
3.1 Group head is flushed before inserting the portafilter.
3.2 Portafilter is inserted and coffee is brewed immediately.
3.3 Volume of espresso is checked.
3.4 Extraction time of shot is monitored.
3.5 Crema of shot is inspected.
3.6 Espresso is served or used in a beverage immediately
Context of Assessment and Resources Implications:
Context of Assessment must ensure that:
• Actual or simulated workplace to be able to demonstrate the applications of
techniques to operate an espresso machine.
• Assessment should include practical demonstration either in the workplace or
through a simulation activity, supported by a range of methods to assess
underpinning knowledge.
• Assessment must relate to the individuals work area or area of responsibility.
Resource Implications must ensure that:
• Training and assessment must include access to relevant documents, plans
and relevant product and equipment information; and access to workplace
standards, procedures, policies, guidelines, tools and equipment.
Assessment Methods:
The following methods may be used to assess competency for this module:
• Observation of practical candidate performance.
• Simulated practical exercises.
• Role plays.
• Oral and written questions.
• Industry Immersion Reports and / or Work-Based Training (WBT) Reports
completed by a Supervisor.

6. INFORMATION SHEET NO.: 1.1
SET-UP AND PREPARE MACHINE AND EQUIPMENT
Introduction
Coffee is very extensive and can be very intimidating from
the beginning. But like with cooking, there are ingredients,
recipes, equipment and methods in place to make things
easy. Here we have simplified coffee and everything
involved in a barista’s day. The knowledge in this module
will give you the knowledge, attitude and inherent
behaviour to get that job, and build your skills to make you
the barista you aspire to be.
Everyone should be committed to preparing and serving coffee drinks that taste
great. These coffee drinks are based upon Italian style espresso, which is the
foundation of all coffees. In Italy, the person making your coffee is called a barista. A
traditional barista understands how to operate the espresso machine and the steps
required to prepare great tasting coffee drinks.
Having skilled, competent baristas operating the machine is crucial to the café’s
success. Having unskilled staff serving below average coffee is the quickest way to
destroy the cafés reputation and general business success.
This training manual is tailored to the needs of
café operators, and includes “introductory”
training for beginners and focused training for
more accomplished coffee makers. Remember...
Training is not a one off event – it’s an ongoing
process and in successful cafes it is embedded
into the business culture.
Getting Started
Understanding Your Expresso Machine and Grinder
It is important to have an understanding of your coffee machine to enable you to
produce outstanding coffee and to ensure the efficient working of your coffee
machine. The primary function of these machines is to produce espresso. The ability
to produce steam and hot water is a secondary function. For this reason you will find
two pressure gauges on your coffee machine. One applies to the group heads which
sits between 4-5 bar and rises to 9 bar on use.
The boiler pressure is set to 1 bar. The boiler holds water to feed the steam arms
and the hot water outlet. The water to the group heads is heated instantaneously via
a heat exchanger. This water is heated to a lower temperature than the water in the
boiler to ensure a perfect coffee every time.

7. Once the handles are locked onto the group head they create a pressurised seal. It
is important to lock the handles into place firmly to prevent them being forced off by
the build-up of pressure.

8. What are the different components of the espresso machine?
Espresso machine all have differences depending o n the namufacturer of the
machine. However, thay all have essentially the same features and functions.
What are the different components of the grinder?
The same things applies to grinders. However, the features and functions are
essentially the same for all the different brands of griders.
How Do You Set-Up the Coffee Workstation?
Step 1: Turn on the machine.
Step 2: Collect equipment.
Step 3: Fill the hopper with coffee beans.
Step 4: Have a supply of extra coffee beans.
Step 5: Prepare serviceware.

9. Step 6: Check for sufficient qunatity of milk, foaming jug(s) and a thermometer.
Step 7: Fill chocolate powder.
Step 8: Have available a supply of color-coded cleaning cloths.
Step 9: Have available supply of napkins / serviettes.
Step 10: Check for sugar and sugar substitutes.
Step 11: Clean teapots and dessert spoons.
Step 12: Clear bench space for serving.
Step 13: Have avialable a container or drawer for used coffee grounds.
Step 14: check optional items.
Step 15: Check your area is ready for customers.
COFFEE ORIGINS
A Few Words About Coffee
Coffee grows between the Tropics of Cancer and Capricorn. It is produced as far as
25° North and 30° South. It can grow up to an altitude of 2000 metres above sea
level but it only flowers when the temperature rises above 15°.
The two main types are:
• Coffea Arabica.
• Coffea Canephora (otherwise known as Robusta).
Arabica
Coffea Arabica is a species of coffea originally indigenous to the mountains of
Yemen in the Arabian Peninsula, hence its name, and also from the southwestern
highlands of Ethiopia and southeastern Sudan. It is also known as the "coffee shrub
of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the
first species of coffee to be cultivated, being grown in southwest Arabia for well over
1,000 years.
It is considered to produce better coffee than the other major commercially grown
coffee species, Coffea canephora (robusta). Arabica contains less caffeine than any
other commercially cultivated species of coffee.

10. Robusta
Coffea canephora (Robusta Coffee) is a species of coffee which has its origins in
central and western sub-Saharan Africa. It is
grown mostly in Africa and Brazil, where it is
often called Conillon. It is also grown in
Southeast Asia where French colonists
introduced it in the late 19th century.
In recent years Vietnam, which only
produces robusta, has surpassed Brazil,
India, and Indonesia to become the world’s
single largest exporter. Approximately one-third of the coffee produced in the world is
robusta.
Canephora is easier to care for than the other major species of coffee, Coffea
arabica, and, because of this, is cheaper to produce. Since arabica beans are often
considered superior, robusta is usually limited to use as a filler in lower-grade coffee
blends. It is also often included in instant coffee, and in espresso blends to promote
the formation of “crema”.
Robusta has about twice as much caffeine as arabica.
WORK SAFELY
Personal Safety
Remember making coffee can be dangerous.
You are:
• Using hot water and steam.
• Working quickly at busy times.
• Using electrical equipment.
• Standing and bending.
You must follow workplace safety
guidelines so that you and others are not
injured.
Barista’s Note:
Did you know that?
• At 60ºC, it takes one second for
hot water to cause third-degree
burns. This means there is
damage to the two layers of skin
plus the tissues underneath.
• Steam is at about 100°C so it will
burn even faster.
• Burns larger than a 20 cent coin
can be serious. Always report any
burn immediately to your
supervisor.
What Temperature is Safe?

11. FOOD SAFETY
Food Safety is important when making and serving coffee. An unclean work area or
equipment can grow germs, and people can get sick from germs in coffee, the same
as in food.
Contamination
Contamination means something gets into the coffee that should not be there and
can make people sick or injure them.
Cross-Contamination happens when germs from one place pass to another place.
Three Types of Contamination
Types of Contamination
Examples When Making
Coffee
Wha You Can Do to
Prevent Contamination
Microbiological
Contamination:
• Germs such as
bacteria, viruses or
mould get into the
coffee.
• You mainly can’t see
these.
• Milk has “gone off”.
• Barista doesn’t wash
their hands after
coughing, going to the
toilet …
• Barista has dirty
clothes or hands.
• Crockery (cups and
saucers) is chipped or
cracked so germs can
grow.
• Equipment is dirty, e.g.
steam wand is not
clean between uses
• Check the ‘Use by’
date.
• Check the fridge is at
the right temperature.
• Put the milk back in the
fridge when it is not
being used.
• Make sure equipment
is clean before using it.
• Throw out chipped or
cracked crockery.

12. Physical
Contamination:
• An object gets into the
coffee.
• You can usually see
this.
• Things fall into the milk
jug or coffee, such as
hair or a band aid.
• Insects and vermin
(rats, mice) are
attracted to food
crumbs, syrups and
spills.
• Raw food such as
meat is put above the
milk in the refrigerator
where it can drip
down.
Chemical
Contamination:
• Chemicals get into the
coffee.
• You can’t see these.
• Cleaning chemicals
used to clean the
equipment are not
washed off thoroughly.
Environmental Safety
How can you protect the environment in your work? The
main ways are by using less of these things:
• Water.
• Electricity.
• Cleaning chemicals.
• Packaging.
You will learn some ways of doing these things in the green boxes in this module.
When you do these things to protect the environment, you are also minimizing
(making the smallest amount) waste, which will help your workplace save money.
Use Less Packaging
• Packaging such as plastic wrapping, boxes and bottles can fill up rubbish tips,
blow around the land and injure creatures in the sea.
• Your workplace can help the environment by:
o buying goods with little or no packaging.
o recycling cardboard boxes, plastic or glass jars and bottles.
o putting coffee grounds and other food scraps into a compost bin to
fertilize gardens.

13. Keep Your Espresso Machine in Good Working Order
As the main profit centre within many a business, the espresso machine represents
a significant investment and a vital component for the smooth operation of that
business. A few basic procedures will not only ensure you service an agreeable
product but also reduce the downtime and the cost of servicing. Spending a short
amount of time each day making sure the machine is clean and working properly will
save you time and money in future service costs.
Before an espresso machine can produce a
quality drink, it must have a constant supply
of quality water. A consistent clean water
supply is more important to the taste of your
coffee than the type if beans you choose. A
water filtration system that is regularly
serviced is highly recommended for your
espresso machine. Many filters reduce their
water flow as they deteriorate and this can
cause damage to your machine or cause your machine not to work through
insufficient water pressure. In addition, a water softener/scale inhibitor should be in
place, and this must be regulated on a regular basis to remain effective.
One of the most important and most often overlooked areas of an espresso machine
is the group head. This area requires special attention because it is where the coffee
actually comes in contact with the machine. A simple and essential part of your
maintenance routine must include back-flushing. Brewed espresso leaves a
substantial residue on all brewing surfaces. This residue gives a bitter, stale flavour
to espresso drinks and residue can damage your equipment by clogging dispersion
screens, valves, brewing passages and jets.
Regular cleaning with a proprietary cleaner such as Puly Caff is essential to prevent
poor tasting coffee.
Group head cleaning by way of back flushing consists of removing one of the filter
baskets from the coffee handle, replacing it
with a blind filter (one with no holes), placing
it onto each group head, and then dispensing
water from the group as if pulling a shot.
Run the machine in this manner for about 5
seconds, and then stop. The blind filter will
cause the water to pressurize, and when you
stop extracting it, it will flush back through
the group screen and group solenoid (hence the name) and help to clean our any
accumulations of coffee grounds and the oils that may have formed. This technique
must be done daily with water alone, but at least once a week you should back flush
with cleaner such as Puly Caff.

14. To use the cleaner, simply place a tea spoon full on top of the blind filter before
back-flushing. Run the group in 10 second intervals several times. After back-
flushing with Puly Caff, it is important to remove the coffee handle and run the group
again to rinse out all remaining cleaner. At this point it is a good idea to back-flush
several more times with water only, to ensure that no detergent remains within the
solenoid discharge valve. This process will greatly reduce the amount of coffee oil
accumulation within the group head and solenoid and help to ensure great tasting
espresso. In addition to back-flushing, the group gaskets should be cleaned every
day to help maintain a positive seal between the group head and the portafilter. This
is best accomplished using a specially designed group head cleaning brush and hot
water to vigorously scrub around the seal
surface.
Your daily maintenance should include, purging
and cleaning of the steam wands with warm
soapy water and a non-abrasive cloth to remove
all milk residue. The drip tray should be removed
and a jug of hot water should be poured into the
drainage cup to help rinse accumulated coffee
grounds out of the cup and down through the
drain hose.
Even with regular back-flushing, the group head shower screens must be periodically
replaced, as coffee oils will eventually build up and clog the screen. You may notice
your espresso shots tasting less than perfect as a result. Another sure sign of screen
build-up; and it would clog the screen. You may notice your espresso shots tasting
less than perfect as a result. Another sure sign of screen build-up is water spraying
out in all directions rather than an even and
constant flow while running the group with the
filter removed. Either of these should prompt
you to replace the screens, which can be done
quite easily.
Performing regular maintenance will not only
ensure a quality that you and your customers
can taste, but will help alleviate costly repair
bills. Although you should have your equipment periodically inspected by a factory-
trained engineer, there are many minor adjustments and simple repairs that any
owner/ operator could perform with a small quantity of tools, saving you valuable
time and money.
Even if you choose not to perform any repairs
yourself, understanding what is required will
make it much easier for you to communicate
problems to your engineer and in turn, save you
money on diagnosis and repair.

15. SELF-CHECK NO: 1 / LO NO: 1
SET-UP AND PREPARE MACHINE AND EQUIPMENT
Instruction: Choose the correct answer and encircle the letter of your choice.
1. An espresso diluted with hot water to roughly the consistency of drip coffee.
A. Americano.
B. Cappuccino.
C. Macchiato.
D. Espresso.
2. They have three major parts to its anatomy: The Crema, the Body, and the Heart.
A. Latte.
B. Iced Coffee.
C. Espresso.
D. Latte Macchiato.
3. A coffee drink that has a little bit of espresso and a lot of milk, with a thin cap of
foam.
A. Flat White.
B. Mocha.
C. Frappe.
D. Latte.
4. Their primary function is to produce espresso, with an ability to produce steam,
and hot water as secondary function.
A. Burr Grinder.
B. Tampers.
C. Espresso Machine.
D. Coffee Maker.
5. The boiler pressure is always set to.
A. 2.
B. 1.
C. 3.
D. 0.
6. A coffee bean otherwise known as Robusta.
A. Coffea Canephora.
B. Coffea Robusta.
C. Coffea Arabica.
D. Coffea Romanica.
7. It means that something gets into the coffee that should not be there and can
make people sick or injure them.
A. Cross-Contamination.
B. Contamination.
C. Food Spoilage.
D. Food Waste.
8. A way of cleaning by way of back flushing and consists of removing one of the
filter baskets from the coffee handle and replacing it with a blind filter.
A. Portafilter Cleaning.
B. Tampers Cleaning.
C. Group Head Cleaning.
D. Dosers Cleaning.
9. This element that is at about 100°C and will burn faster.
A. Heating Element.
B. Steam.
C. Simmering Water.
D. Tepid Water.
10.They are also known as the “coffee shrub of Arabia”.
A. Coffea Canephora.
B. Coffea Sephora.
C. Coffea Arabica.
D. Coffea Romantica.

16. ANSWER KEY NO: 1 / LO NO: 1
SET-UP AND PREPARE MACHINE AND EQUIPMENT
1. A. Americano.
2. C. Espresso.
3. D. Latte.
4. C. Espresso Machine.
5. B. 1.
6. A. Coffea Canephora.
7. B. Contamination.
8. C. Group Head Cleaning.
9. B. Steam.
10.C. Coffea Arabica.

17. INFORMATION SHEET NO: 1.2
DOSE AND TAMP COFFEE
Introduction
Having skilled, competent baristas operating the machine
is crucial to the café’s success. Having unskilled staff
serving below average coffee is also the quickest way to
destroy the cafés reputation and general business
success.
This espresso training module is tailored to the needs of
café operators, and includes “introductory” training for
beginners and focused training for more accomplished
coffee makers.
Remember that, training is not a one off event–it’s an ongoing process and in
successful cafes it is embedded into the business culture.
Service Preparation
There are many factors which must all be prepared well to ensure you customers
return for your great espresso…..
• Fresh.
Freshly roasted coffee will remain
usable for up to 9 days, provided
the beans are kept dry, cool and
away from the light. Always grind
the coffee just before use and don’t
grind and fill your doser unit, as
ground coffee will lose its vitality
very quickly.
• Clean.
Coffee should be treated like any food. Everything that comes in contact with
it and the coffee machine must be clean.
• Hot.
Water, milk, group head, handles and cup should be hot.
• Fast.
Preparing coffee with efficient, careful speed ensures it is served to your
customers whilst fresh, hot & delicious.
• Consistent.
Your customers will return for your great coffee when it is made well, served
fast and hot, prepared using the same recipe and presented the same way
every time, regardless of who is making it!
USE & STORAGE OF COFFEE BEANS
Nowadays, cafés will use a supply of the freshest,
premium 100% organic, licensed fair-trade coffee.
Freshly-roasted coffee is at optimum between
7 and 10 days after roasting.

18. Barista Notes:
• Only grind the coffee as you need it. DO NOT be tempted to grind your beans
in advance, as the coffee will be exposed to air and will deteriorate and
quickly go stale.
• Beans should be stored in a cool, dry, dark place, preferably in an airtight
condition, away from direct sunlight.
• It’s preferable to remove any beans from the grinder hopper at the end of
each day and pour in to an airtight container for overnight storage.
GRINDING, DOSING, AND TAMPING COFFEE
Must Read Information!
Coffee is freshest immediately after it is ground. After
grinding coffee beans, the volatile oils that were
previously protected inside the bean are exposed to the
air which oxidizes and stales the coffee.
This effect occurs immediately after coffee grinding so it
is important to tamp and extract the espresso as quickly
as possible. The coffee grinder should be activated for
15-20 seconds every time a shot is desired, so that only
freshly ground coffee is used. Instead of two pulls on
the doser, the barista should pull several times until the
entire basket is filled with ground coffee.
Espresso coffee should be ground to a size in which the extraction process takes 23-
28 seconds. It is important to only adjust the grind and not the pressure one tamps
with to control the flow rate. In addition to particle size, the humidity plays a dramatic
role on extraction time. Since coffee is hydroscopic, it absorbs moisture from the air
causing a tighter pack and longer extraction time. Thus, the grind setting must be
changed slightly throughout the day as the barista perceives changes in extraction
time.
The Grinder
Your grinder is the tool that produces small
volumes of even-sized particles of coffee.
To extract espresso properly it is essential to use
an espresso burr grinder and to grind per order.
The two major types of burrs used are flat and
conical. Conical burr coffee grinders are
desirable because they increase the surface area of each particle and the amount of
flavor that can be extracted from the coffee. Since a conical burr grinder has longer
cutting edges, the burrs can rotate at lower speeds, which reduce the heat created.
Grinding Coffee
As a guide, if your grind is at the correct level, if should ‘ball up’ in to clumps of
ground coffee, referred to as snowballs. Grinders do vary and it’s important to check
which direction on your grinder will make the grind finer and which will make it

19. coarser. There are also factors that can influence your grind, such as
humidity/moisture in the air and your grind will need continuous ‘tweaking’ to allow
for these changes.
It’s best to only make minor adjustments to your grind each time; until you are
satisfied you have it right. With practice, you will know when you have the correct
grind for the conditions. And it makes perfect sense then, only to grind the coffee as
you need it.
Adjusting Your Grinder Settings
In order to achieve finer or coarser grinding, the
adjustment disk located under the hopper must be
adjusted using the relevant handle.
In order to increase the coarseness of the ground coffee,
the disk must be rotated clockwise; to decrease the
coarseness, turn the disk anticlockwise.
The adjustment should be performed with the
motor on, and preferably without any coffee
between the grinding blades.
Grind small amounts of coffee in order to
determine the optimal degree of fineness.
Before checking the fineness of the ground coffee, grind some coffee in to the dose
and then dose out and discard. This operation must be done whenever the grinding
setting has been changed, in order to empty the duct of the previous ground coffee
setting.
If your coffee is coming out of the espresso machine too quickly, it means the coffee
is ground TOO COARSE. Vice versa, if it is coming out too slowly, it means the
coffee is ground TOO FINE
Nonetheless, bear in mind that there are many conditions liable to influence the
correct grind, such as the atmospheric conditions (humidity, coldness), the
tamping/compacting of the coffee in the basket, the espresso machine settings and
the cleaning of the filters.
Dosing Ground Coffee
It’s really important that you dose the correct amount of coffee in
to your basket. Ensure you have sufficient ground coffee in the
doser to ensure you deliver a full dose in to your basket with each
full flick of the lever
Tamping Ground Coffee
When you tamp the coffee, it’s really important that you do
it with a firm, even pressure that will form a solid, flat
surface in the basket. If the coffee is not evenly packed in
the basket, this will result in a bad extraction and

20. ultimately, a bad cup of coffee!

21. SELF-CHECK NO: 1.2 / LO NO.:1.2
DOSE AND TAMP COFFEE
Instruction: Choose the correct answer and encircle the letter of your choice.
1. Grind small amounts of coffee in order to determine the optimal degree of
__________.
A. Doneness.
B. Fineness.
C. Finest.
D. Graininess.
2. In order to achieve a finer or coarser grind, you must move the relevant handle of
_________ located under the hopper.
A. Adjustment Lever.
B. Adjustment Handle.
C. Adjustment Disk.
D. Adjustment Bar.
3. When you grind coffee at the correct level, it should _________ in clumps of
ground coffee.
A. Ball Up.
B. Ball Call.
C. Ball Down.
D. Ball Cup.
4. There are two major types of burrs used in a grinder a flat and a _________.
A. Practical.
B. Conical.
C. Circular.
D. Round.
5. A tool that produces small volumes of even-sized particles of coffee.
A. Tampers.
B. Espresso Machine.
C. Mortars.
D. Grinder.
6. The time and extraction process espresso coffee should be ground to a size.
A. 23-28 Seconds.
B. 229-32 Seconds.
C. 16-18 Seconds.
D. 22-25 Seconds.
7. They are freshest immediately after being ground.
A. Fineness.
B. Coffee.
C. Coarseness.
D. Sugars.
8. The coffee grinder should be activated for __________ every time a shot is
desired.
A. 20-25 Seconds.
B. 15-20 Seconds.
C. 19-26 Seconds.
D. 26-30 Seconds.
9. These should be stored in a cool, dry, dark place, preferably in an air-tight
condition, away from direct sunlight.
A. Tampers.
B. Coffee Beans.
C. Burrs.
D. Sugars.
10.Freshly-roasted coffee is at optimum between __________ after roasting.
A. 4 and 6 Days.
B. 2 and 4 Days.
C. 7 and 10 Days.
D. 11 and 12 Days.

22. ANSWER KEY NO: 1.2 / LO NO: 1.2
DOSE AND TAMP COFFEE
1. B. Fineness.
2. C. Adjustment Disk.
3. A. Ball Up.
4. B. Conical.
5. D. Grinder.
6. A. 23-28 Seconds.
7. B. Coffee.
8. B. 15-20 Seconds.
9. B. Coffee Beans.
10.C. 7 and 10 Days.

23. INFORMATION SHEET NO:1.3
EXTRACT ESPRESSO
Introduction
Whether you are an experienced barista or newbie to the coffee world, it is always
important to revisit and discover the art of extracting the perfect espresso shot.
Practice makes perfect after all! By sharing these
tips on how to pull the perfect espresso shot and
prepare your coffee grounds, we hope to inspire you
to experiment with and improve on your coffee
making skills. It is extremely important to get the
coffee extraction process right to truly experience
the taste of freshly, grounded coffee that has been
extracted to perfection. You will never taste dull, dry
coffee every again!
Coffee extraction is a balance between grind size and time. It is so important to
have a consistent particle size when grinding coffee beans into smaller pieces. If the
grind is inconsistent it will cause some of the grounds to be over extracted, while
others are under extracted. These are many factors that affect the coffee extraction
process, including the type of coffee beans used, the grind size, the dose amount
and tamping pressure.
Grind Size
The grind size determines the speed that coffee extraction happens. It is important
that you always reach the recommended extraction time of 25-30 seconds for a well-
extracted espresso shot. Always taste every extraction and take notes if this is your
first time and you are experimenting with your coffee. With practice, you will begin to
understand your coffee behaviour on slower and faster extractions.
The result should be a grind that looks and feels like caster sugar, to create the
required pressure to create a tasty crema topped espresso. The grind will increase

24. the level of pressure needed to emulsify the CO2 gases and fatty oils and acids into
crema to extract espresso. A fine grind is best for when using an espresso machine,
so you can build up the necessary pressure to pull an espresso shot. You will also
need a fine grind because the brew time is short and you need a maximum surface
area to fully extract the coffee in a short time.
Here are some of the grind size descriptions to be used as a guide:
1. COARSE: Distinct, chunky pieces of coffee beans. Coarse grounds are best
for French Press coffee which takes an average of 4 minutes brewing time.
2. MEDIUM: A gritty texture with visible flakes,
like coarse sand. This is a great grind for drip
coffee or pour over brews.
3. FINE: Much smoother texture, like table salt.
You need a fine grind to make a great shot of
espresso with a traditional espresso machine.
4. EXTRA FINE: Coffee grains still barely
discernible and finer than granular sugar.
Adjusting Your Grinder
To create a well-extracted coffee and manage grind
dose you will need to calibrate your grinder and manage
the settings. Here is guide to adjusting your grinder; but,
remember to always check the make and model of your
grinder first, as the process may be different.
1. Set your grinder so when pinching the grinds you feel a very fine granularity.
2. Load your stock double basket with 12 g of coffee.
3. Adjust the grind until you get a shot that weighs 20-25g in 30 seconds. When
timing the shot count the time between turning on the pump and seeing the
first drop, also known as the dwell time.
4. Repeat the procedure using a dose of 16g and a coarser grind. The setting
that gets you 20-25g in 30 seconds as before will be your coarsest grind
setting to be used for blander tasting coffee.
If the coffee tastes too bland, the caramels and
sugars are masking the flavours. Increase the dose
and coarsen the grind to keep the flow the same. If
the coffee tastes too bright, with more acidic
flavours, keep the dose the same and make the
grind finer to lower the flow rate. Make a slower shot
to reduce acidity relative to the bitterness.
If the coffee is too bitter, with too much bright flavours in lighter roasts, like the taste
of wood, or toast, or dark bitter flavours like tobacco and clove, keep the dose the
same and make the grind coarser.
Espresso Basics
The cleanliness of the machine will directly affect the taste of your coffee.
The four factors that affect your ability to prepare properly made espresso are:
1. The blend you choose and the freshness of the coffee.

25. 2. The grind is it correctly adjusted for a 20 – 25 second brewing time.
3. The machine – is the brewing hand clean – is the temperature set at 90°C
(194°F) - is the pump pressure set at 9 BAR.
4. The operator/barista.
Espresso should be served hot! It is
important to keep the handles in the group
heads at all times. Handles should never be
left on the drip tray when not in use.
Warm cups — one of the great pleasures of
coffee is the feel of a warm cup in your hand.
Cups may be stacked on top of the espresso
machine to warm the base. Do not cover the
top of the machine with a cloth as this stops
air circulation.
Speed is of the essence… Don’t dose a shot and leave it in the brewing head without
starting the brewing process. In less than 5 seconds the coffee will begin to burn
leaving your shot thin, flat, with serious damage to the crema and a sharp bitter
taste. Pull the dose and brew within 2 seconds.
The Recipe
The International Standard for espresso extraction is:
• 7 grams of ground coffee dosed into the correct handle.
• Tamped.
• Brewed: using water at 90°C (194°F).
• Under pressure of 9 BAR per square inch (131 pounds).
• With an extraction time of 20 – 25 seconds.
• Producing 28 ml. of espresso.

26. Perfect Espresso
20 30
20 seconds
Sweet Spot
HOW EXTRACTION WORKS
What Happens During Extraction?
The basic principle of making an espresso is resistance verses force. Your coffee in
the portafilter creates resistance against the force of the water being pushed through
the coffee at a high pressure by the coffee machine. The aim is to have the water run
equally through all parts of the coffee. If all of the coffee in our portafilter is exposed
to the same amount of water for the same length of time then we get a good
extraction result.
An Espresso = Water, Oils, Solids, Caffeine + heaps of other chemicals which
create the flavor that we so desire.
We define an extraction “perfect”, when the coffee has got the
features we want in an espresso: a beautiful brown with cream
stripes, intense aroma and a rich and balanced flavor.
We define coffee as “under extracted” when it has a very light
cream and inconsistent, poor aroma, flavor and aqueous body
with the presence of unpleasant tastes.
The coffee will instead be defined as “over extracted” when will
feature cream with a very dark black line at the edges and a
possible white spot at the center, aromas and flavors of burnt.
Less than 20
seconds the coffee
will be thin and
sour from lack of
time spent in
contact with the
ground coffee.
More than 30
seconds the coffee
will be watery, burnt
and bitter from too
much time spent in
contact with the
ground coffee.

27. Common Problems In Extraction
What is a Good Extraction?
A good extraction = a good espresso (a balanced shot
displaying sweet, sour, salt & subtle bitter flavour notes
and should have a pleasant mouth feel). A good
extraction is when the perfect balance is achieved
between the water, oils and solids. We aim to extract
between 18% and 22% of the coffee into our espresso.
This is what makes a good espresso.
Channelling
Channelling is caused by bad dosing or grooming
which results in water “channelling” through one part of
your portafilter more than the other parts. Water will
always find the easiest path to travel through the coffee
dose in your portafilter. This means if there are any
irregularities in your dose, the result will be an uneven
extraction. To avoid channelling, we must ensure we
have a level tamp and apply an even pressure to the entire puck.
Grind Size & Dose Irregularity
An extraction can be altered by changing the resistance against the water. This can
be done through dose (e.g. If you have more coffee in your basket you are creating
more resistance) or through grind (i.e. If the coffee grinds are very fine, it will be
harder for the water to get through the coffee than if they are very coarse).
Dose irregularity is one of the major variables within making an espresso and we can
easily control this by weighing our dose. As mentioned before, the amount of coffee
we put in our portafilter changes the resistance against the water and, therefore,
affect our flow-rate. Consistent dose weights mean we can make changes to our
flow-rate by adjusting our grind size. If we don’t know if our dose is extracted then
how do we know if a fast extraction is due to our dose level or the grind size?
Over Extraction & Under Extraction
Over extraction happens when coffee is exposed to
water for too long. That is, you let your shot run for
longer than the desired volume. But it can also be
caused by using a grind that is too fine. The finer your
grind is, the more coffee particles you will have in
your portafilter and, therefore, the water passing
through will be exposed to a greater surface area or
coffee. This can lead to over extraction, bitter taste,
and grainy texture with a bad mouth feel.
Under extraction is the exact opposite and is caused by the coffee not having
enough exposure to water. That is, if you stop your shot too early before the desired
volume is reached or by using a grind that is too coarse. The coarser your grind is,
the less coffee particles you have in your portafilter and less surface area for the
water to travel by. This can lead to under extraction, sour taste, lacking body and can
also taste acetic.

28. SELF-CHECK NO: 1.3 / LO NO: 1.3
EXTRACT ESPRESSO
Instruction: Choose the correct answer and encircle the letter of your choice.
1. Refers to the balance between grind size and time.
A. Coffee Extraction.
B. Coffee Distribution.
C. Coffee Design.
D. Coffee Particles.
2. This determines the speed that coffee extraction happens.
A. Grind Weight.
B. Grind Size.
C. Grind Speed.
D. Grind Allotment.
3. A grind size with a gritty texture with visible flakes, like coarse sand.
A. Standard.
B. Espresso.
C. Medium.
D. Coarse.
4. To create a well-extracted coffee and manage grind dose you will need to
__________ your grinder and manage settings.
A. Move.
B. Calibrate.
C. Manage.
D. Calculate.
5. A Barista should adjust the grind so that you get a shot that weights __________
in 30 seconds.
A. 18-20 grams.
B. 26-28 grams.
C. 20-25 grams.
D. 28-30 grams.
6. To make a slower shot you should reduce __________ relative to the bitterness.
A. Time.
B. Acidity.
C. Grind.
D. Coarseness.
7. The __________ of the espresso machine will directly affect the taste of your
coffee.
A. Calibration.
B. Water.
C. Cleanliness.
D. Steam.
8. The standard extraction time of an espresso.
A. 26 – 28 seconds.
B. 16 – 19 seconds.
C. 18 – 20 seconds.
D. 20 – 25 seconds.
9. A balanced shot displaying a sweet, sour, salty & subtle bitter flavour notes and
should have a pleasant moth feel.
A. Grind Extraction.
B. Coarse Extraction.
C. Good Extraction.
D. Scaled Extraction.
10.This is the called the Sweet Spot in a perfect espresso,
A. 24 seconds.
B. 20 seconds.
C. 26 seconds.
D. 30 seconds.

29. ANSWER KEY NO:1.3 / LO NO: 1.3
EXTRACT ESPRESSO
1. A. Coffee Extraction.
2. B. Grind Size.
3. C. Medium.
4. B. Calibrate.
5. C. 20-25 grams.
6. B. Acidity.
7. C. Cleanliness.
8. D. 20 -25 seconds.
9. C. Good Extraction.
10.B. 20 seconds.

30. TASK SHEET NO.: 1.1
Title: EXTRACTING AN ESPRESSO
Standard
Guidelines:
Properly prepared espresso should have a caramel to cocoa-
colored crema. There may be dark streaks known as “tiger stripes”.
Performance
Objective:
Give the required tools and equipment the Trainee should be
able to effectively and efficiently Extract an Espresso.
Tools /
Equipment:
• Espresso machine.
• Grinder.
• Portafilters.
• Knock box.
• Filters.
• Tampers.
• Scales.
• Shot glasses.
• Demitasse glass.
• Coffee cups
• Wiping cloths.
Steps /
Procedures
Steps in Extracting an Espresso:
Step 1: Collect correct serviceware.
Step 2: Begin grinding.
Step 3: Remove group handle from the group head and knock out
used coffee.
Step 4: Dispense Coffee.
Step 5: Tamp Coffee.
Step 6: Clean group head and insert group handle.
Step 7: Monitor water temperature and pump pressure.
Step 8: Analyze extraction rate.
Step 9: Visually assess the quality of the extraction.
Step 10: Check spent grounds (puck or cake).
Assessment
Method
• Demonstration with Oral Questioning.
• Role-plays.

31. TRAINEE EVALUATION SHEET NO.: 1
Trainee’s Name:
Trainer’s Name:
Date of Training:
Program/Course: BARISTA NC II
Unit of Competency: PREPARE ESPRESSO
Module Title: PREPARING ESPRESSO
The following statements are about the competency you have just completed.
Please tick the appropriate box. Agree
Don’t
Know
Do
Not
Agree
Does
Not
Apply
There was too much in this competency to cover
without rushing,
   
Most of the competency seemed relevant to me.    
The competency was at the right level for me.    
I got enough help from my Trainer.    
The amount of activities was sufficient.    
The competency allowed me to use my own
initiative.
   
My training was well-organized.    
My Trainer had time to answer my questions.    
I understood how I was going to be assessed.    
I was given enough time to practice.    
My Trainer feedback was useful.    
Enough equipment was available and it worked
well.
   
The activities were too hard for me.    
The best thing about this module were:
The worst thing about this module were:
The things you should change in this module are:

32. TRAINEE SELF-ASSESSMENT CHECKLIST NO.: 1
PREPARE ESPRESSO
Instructions:
As an indicator to your Trainer/Assessor of your readiness for assessment in this
module please complete the following and hand to your Trainer/Assessor.
No. Yes No
Did I…
Learning Outcome 1: Set-Up and Prepare Machine and Equipment.
1.1 Pre-heat cups in accordance with enterprise standards.  
1.2 Wipe portafilter clean and dry before dosing.  
1.3 Check grind of coffee.  
1.4 Ground enough coffee for the shot of espresso.  
1.5 Clean and dry drip tray.  
1.6 Prepare and use rags properly.  
Learning Outcome 2: Dose and Tamp Coffee.
2.1 Dose appropriate amount of ground coffee in the portafilter.  
2.2 Apply appropriate amount of pressure to tamp the ground beans.  
2.3 Tamp ground coffee evenly.  
2.4
Wipe and clean portafilter sides and spouts before inserting to the
brew head.
 
2.5
Minimize spillage and wastage of ground beans during dosing and
grinding.
 
Learning Outcome 3: Extract Espresso.
3.1 Flush group head before inserting the portafilter.  
3.2 Insert portafilter and brew coffee immediately.  
3.3 Check volume of espresso.  
3.4 Monitor extraction time of shot.  
3.5 Inspected crema of shot.  
3.6 Serve or use espresso in a beverage immediately.  
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above.
Signed: Date:
Note:
For all boxes where a NO* is ticked, please provide details of the extra steps or work
you need to do to become ready for assessment.

33. OBSERVATION CHECKLIST NO.: 1.1
Trainee’s Name:
Trainer’s Name:
Location / Venue:
Qualification: BARISTA NC II
Unit of Competency: PREPARE ESPRESSO
Date of Observation:
Instructions:
1. Over a period of time observe the Trainees’ completing
each of the following tasks:
LO 1. Set-up and Prepare Machine and Equipment.
LO 2. Dose and Tamp Coffee.
LO 3. Extract Espresso.
2. Enter the date on which the tasks were undertaken.
3. Place a tick in the box to show they completed each aspect
of the task to the standard expected in the enterprise
4. Complete the feedback sections of the form, if required.
Did the Trainee… Yes No
Learning Outcome No. 1: Set-Up and Prepare Machine and Equipment.
Pre-heat cups in accordance with enterprise standards.  
Wipe portafilter clean and dry before dosing.  
Check grind of coffee.  
Ground enough coffee for the shot of espresso.  
Clean and dry drip tray.  
Prepare and use rags properly.  
Learning Outcome No. 2: Dose and Tamp Coffee.
Dose appropriate amount of ground coffee in the portafilter.  
Apply appropriate amount of pressure to tamp the ground beans.  
Tamp ground coffee evenly.  
Wipe and clean portafilter sides and spouts before inserting to the brew
head.
 
Minimize spillage and wastage of ground beans during dosing and grinding.  
Learning Outcome No. 3: Extract Espresso.
Flush group head before inserting the portafilter.  
Insert portafilter and brew coffee immediately.  
Check volume of espresso.  
Monitor extraction time of shot.  
Inspected crema of shot.  
Serve or use espresso in a beverage immediately.  

34. Did the Trainee’s Over-All Performance Meet the Standards?  
Feedback to Trainee and Designated Trainer:
Strength:
Improvements Needed:
General Comments:
Trainee’s Signature: Date:
Trainer’s Signature: Date:

35. INDUSTRY PLACEMENT EVALUATION NO.: 1
WORK-BASED TRAINING EVALUATION
Trainee’s
Name:
Name of WBT
Evaluator:
Contact
No.:
Relationship to
Trainee:
 Employer  Supervisor  Colleague  Others
Please specify: ________________________________________
Note:
Please do not complete the form if you are a relative, close friend
or have a conflict of interest to trainee.
Qualification: BARISTA NC II
Unit of
Competency:
PREPARE ESPRESSO
Instructions:
The Trainee is being assessed against industry competency standards and we are
seeking your support in the judgement of their competence.
Please answer these questions as a record of their performance while working with
you. Thank you for your time.
Do you believe the Trainee has demonstrated the following
traits? (Please tick (✓) the correct response).
Yes No
Not
Sure
Learning Outcome No. 1: Set-Up and Prepare Machine and Equipment.
Pre-heat cups in accordance with enterprise standards.   
Wipe portafilter clean and dry before dosing.   
Check grind of coffee.   
Ground enough coffee for the shot of espresso.   
Clean and dry drip tray.   
Prepare and use rags properly.   
Learning Outcome No. 2: Dose and Tamp Coffee.
Dose appropriate amount of ground coffee in the portafilter.   
Apply appropriate amount of pressure to tamp the ground beans.   
Tamp ground coffee evenly.   
Wipe and clean portafilter sides and spouts before inserting to the
brew head.
  
Minimize spillage and wastage of ground beans during dosing and
grinding.
  
Learning Outcome No. 3: Extract Espresso.
Flush group head before inserting the portafilter.   
Insert portafilter and brew coffee immediately.   
Check volume of espresso.   
Monitor extraction time of shot.   
Inspected crema of shot.   
Serve or use espresso in a beverage immediately.   

37. Do you believe the Trainee has demonstrated the following
traits? (Please tick (✓) the correct response).
Yes No
Not
Sure
Comments / Feedback from the WBL Trainer / Evaluator to the Designated Trainer.
WBT Evaluator
Signature:
Date:
Send to:

38. TO ACCESS MORE
ABOUT THE MODULE
PLS CONTACT:
09610392852