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 This course is designed to give students the skills that are necessary to gain employment in the hospitality industry as a coffee maker.
This course deals with the skills and knowledge to extract and serve espresso coffee using a commercial espresso machine, including storage of coffee, and the cleaning, care and maintenance of machinery. It applies to baristas and others who make coffee using a commercial espresso machine in a variety of hospitality settings. It is also a great course for coffee connoisseurs who want to experience different types of coffee with their own machine.
Please note that there is wide variation in the industry. Espresso coffees originated in Europe and these styles are the most commonly prepared, however, local variations do occur and some coffee styles follow American adaptations eg. the making of supersized coffees and the adding of various flavourings.
All Major coffee styles will be learnt including:
- Cafe latte
- Flat white
- Macchiato (short and long)
- Cappuccino
- Short black (espresso)
- Vienna
- Long black
| Schedule |
| Duration |
Any Saturday (Please confirm next date with Institute)__ |
| Fee |
$120.00 |
| Certification |
A nationally recognised statement of attainment will be presented on successful completion of the course. |
| Start Date |
Please check with the Institute on the next available course start date. |
Skills and Knowledge Gained
The following skills and knowledge will be assessed as part of this course:
- Major coffee styles and their characteristics
- Types of beans, blends and roasts with a particular emphasis on espresso roast
- Key principles of coffee making
- Factors that affect quality of coffee
- Types of grind and grinding equipment
- Types of machine and equipment and their main features and differences
- Types of filter baskets, filters, tampers and other equipment
- Different milk types and their characteristics and requirements for handling and storing milk, including correct milk texturing skills
- Techniques for dosing and tampering, purging and group head
- Storage conditions and requirements for coffee commodities
- Safe work practices, in relation to use of coffee machines and other equipment including posture and work station
- Cleaning and maintenance procedures
- Symptoms of potential faults in espresso machines
Equipment Used
- Types and brands of coffee grinders/mills and coffee machines
- Service ware including cups, saucers, mugs, flatware
- Weighing equipment
- Storage bins in appropriate materials
- Cups of various sizes
- Blind or blank filter
- Thermometer
- Weighing and measuring equipment
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