Written Assessment: SITHFAB005 Prepare and Serve Espresso Coffee

This document contains a student's completed written assessment for the SITHFAB005 unit, focusing on preparing and serving espresso coffee. The assessment covers a wide range of topics, including identifying hazards associated with espresso machines, preparing the machine and grinder for service, and understanding correct brewing temperatures and pressures. It also explores coffee bean storage, freshness indicators, and the characteristics of different coffee species and origins. The assessment further delves into the specifics of espresso extraction, grind adjustment, and the visual characteristics of a great espresso. It also addresses troubleshooting issues like quick or slow pours, and covers topics such as milk texturing, order preparation, and cleaning procedures, including back flushing. The student answers questions about various coffee drinks, and their preparation methods.

Student Handout
Assessment Task 1 Written Questioning
Unit Code &
Title: SITHFAB005 Prepare and serve espresso coffee
Student Name: DUONG THI DONG
Student ID: 20060080
Instructions
These instructions must be read in conjunction with the Unit Outline.
Cheating and plagiarism is considered academic misconduct and will
not be tolerated at WAI. Refer to ‘Cheating, Plagiarism and Collusion’
statement in the current ‘Student A to Z Guide’.
This assessment activity requires you to answer a series of questions,
in a written format, using the space provided for each question or
statement.
Follow these instructions for the written assessment:
 Please write clearly and answer all sections. Use a pen.
Assessments written in pencil will not be accepted. Please do
not use white out on your assessments. If you need to make
changes cross out and initial the changes. If you are unsure of
any question please ask your trainer for clarification.
 Or you may type the assessment and submit a typed version.
Context and
conditions for
assessment
 This may be completed in class or the LRC
 This assessment needs to be completed and uploaded by
week 6
 Open book, Moodle videos, written resource
 Refer to assessment conditions in the unit of competency and
how they apply
Reasonable
adjustment
Reasonable adjustment for an individual student will be made to meet
the needs and characteristics of the individual student. Your assessor
will refer to the following WAI policies and procedures:
 Support for Students with a Diagnosed Disability Policy
 Diversity, Access and Equity for Students Policy
*Should you need to apply for Reasonable adjustment it should be
discussed in advance with your teacher to allow the assessor to make
necessary changes to documents and or information.
Resources,
equipment &
materials
required
WAI Learning Materials
 prepare and serve espresso resource workbook
 online and e-learning program, videos prepare and serve
espresso coffee
 Stored on Moodle
Decision
making rule
Standard
To be assessed as satisfactory for this assessment activity, all 36
questions must be completed and provide a competent level of
knowledge and correct responses.
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

Reassessment
and assessment
appeals
Reassessment and appeal information is to be read in conjunction
with the Unit Outline.
If you do not complete every task successfully, then your
assessor will give you the opportunity to go over the incomplete
or incorrect answers, for a 2nd attempt
 Assessment Appeals
If you wish to appeal an assessment decision you should initially talk
with the trainer/assessor and see if the situation can be resolved. If
you are not satisfied with the outcome you may then lodge a formal
complaint.
For further information refer to the:
 WAI Student Academic and Non-Academic Grievance
Complaints Policy
 WAI Student Academic and Non-Academic Grievance
Complaints Procedure
STUDENT DECLARATION (upon completion): I declare that no part of this assessment
has been copied from any other person's work, except where due acknowledgment is
made in the text, and no part of this assessment has been written for me by any other
person except where such collaboration has been authorised by the assessor concerned.
Student Signature: ________________________________ Date: ____/____/_______
Result Satisfactory/Not satisfactory
Trainer/Assessor Name:
Assessor signature: Date:
Assessor’s feedback/date for re-assessment if required:
Assessment Task 1: Written Assessment
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

1. List 4 hazards found when using an espresso machine.
1) _____________Scalded and burned ______________________________________
2) ______________Slippery surfaces _______________________________________
3) ______________Electrical hazards ______________________________________
4) ______________Mechanical hazards ____________________________________
2. Describe how you would prepare the espresso machine and coffee grinder for service.
Espresso machine:
______- ensure the machine has been opened before 20 minutes to reach pressure and
temperature_____________________________________________________
________-_ Check machine pressure gauge – 1–1.5 bar and check pump pressure – 8–9
bar___________________________________________________________________
________-_ run water through each group head to out water and old coffee
overnight______________________________________________________________
________-_ make heat up the group handles by locking in group handles
make a refresh the steam wands by opening and releasing steam for 30
seconds__________________________________________________________________
Coffee grinder _______________________________________________________________
 Ensure hopper and dosing chamber are cleaned____________
 .Fill the funnel with fresh coffee
 Check the grind and size of coffee
 Adjust the grind if necessary
________________________________________________________________
3. What is the correct brewing temperature for an espresso machine? ____88-92_______°C
4. What is the correct pump pressure for an espresso machine? ___8-9___________ bar
5. What is the correct boiler pressure for an espresso machine? ___1-1.5___________ bar
6. How should you store coffee beans after opening the bag?
______-____ It not only should be stored in a dry, cool, hermetic place but also avoid
exposure to light and store near strong-smelling foods
_._________________________________________________________________
______-____ it can be stored in the freezer compartment after having been covered in a
zip bag or colored opaque glass jars.
__________________________________________________________________
7. List 3 ways you can ensure the coffee beans and ground coffee you use are fresh?
1) _______coffe beans are used within 10 day after opening _____________________
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

2) _______grinded coffee must be used within 15-30 minutes after grinding_________
3) ________ After finishing, take coffee beans that are not used from the hopper and store in a
sealed container _____________________________________________________
8. Name the 2 species of coffee tree that are grown commercially. List 2 characteristics for
each.
Coffee species 1: __Arabica coffee________________________
Characteristics: 1)_the beans are slightly rouder_ _ ______
2)__color of beans from blue to green_________
Coffee species 2: _Robusta__________________________
Characteristics: 1)__the beans are rounder than Arabica_______
2)_____color of beans from yellow to brown_____
9. Name 2 coffee growing countries
___________Brazil_______________________
___________Vietnam_______________________
10. When describing coffee beans, what does single origin mean?
________________ It means coffee beans are roasted from a type of coffee bean ________
11. When describing coffee beans what does blend mean?
_______ It means coffee beans are mix from various roasted coffee ________________
12. Describe how coffee beans for espresso coffee are different from beans for plunger coffee.
espresso: roast_slightly hotter_and for a longer period time________
___ grind___the size of the ground coffee_____________________
plunger: roast__lower final temperatue and for the shorter period of time _______
__ grind___the size of the ground coffee_____________________
13. How does ground espresso coffee feel between your fingers?
__________flour when rubbed _____________________________________________
14. Label the parts of the coffee grinder in the photograph
Hopper
Spindle
Grinding collar
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

Dosing champer Dosing lever
Tamper
15. How do you adjust grind particle size?
_Rotate the grinding collar of a standard grinder (clockwise or anticlockwise)
__________________________________________________________
16. How do you adjust the dose on a doser grinder?
___Turn the dose adjustment spindle(clockwise or anticlockwise)
__________________________________________________________________________
17. Complete the following:
The correct extraction rate for espresso coffee is 25-30 seconds for 30 ml.
18. The coffee grinder must be adjusted to keep extraction rate constant.
List 2 things that change over time which make the extraction rate change.
1) ________the grind particle size
___________________________________________________________________
2) ________the taste of the coffee _____________________________________________
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

19. Describe how a great espresso looks.
(Use the diagram opposite if necessary.)
volume __30 ml______________________________________________
crema __1/2 centimetre on surface
______________________________________________
color ______golden__________________________________________
20. You notice that the last espresso coffee you made pours too quickly.
Describe 2 things that could cause this quick pour.
a) _______the taste of the coffee
______________________________________________________________________
b) ________the color of the coffee
_____________________________________________________________________
You check the used coffee cake and find it is soft and wet. What will you do to fix the problem?
c) _______adjust the heat to lower and bake it longer or just change a bigger pan
______________________________________________________________________
_____________________________________________________________________________
21. You notice that the last espresso coffee you made pours too slowly.
Describe 2 things that could cause this slow pour.
a) ______the thickness of coffee
_______________________________________________________________________
b) _______the quality of coffee
______________________________________________________________________
You check the used coffee cake and it is firm and damp. What will you do to fix the problem?
c) ______rechange the coffee powder
_______________________________________________________________________
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

22. When preparing espresso coffee you should develop good working habits. Mark the best
answer below 
a) Before dosing you
should clean the
filter by…
Washing the filter under the group head every time
Wiping the filter with a dry cloth x
Rinsing the filter with soapy water
b) To keep the group
head clean you
should…
Flush the group head before locking in the group handle x
Use the blind filter after every espresso
Wipe the group head with a dry cloth
c) For best brewing
results you should…
Start the brewing immediately after locking in the group handle x
Measure 7g of fresh coffee. Then lock in the group handle.
Then leave it for 2 minutes to warm, and then start brewing.
Start brewing within 5 minutes of locking in the group handle.
d) What do you do with
group handles after
making an espresso?
Keep group handles arranged on the bench for easy access
Keep group handles on top of the espresso machine to keep
them clean
Keep group handles locked in the group heads to keep them
warm.
X
23. A) Describe the method of dosing by sight.
Step 1. __turn on the grinder_____________
step 2. _fill in the coffee powder to group handle________
Step 3. __nicely fill in and enough by spatula___
step 4. __pinch the coffee powder with tamper_______________________________
b) When would you dose by sight.
____________adjusting the grind ________________________________________________
24. A) Describe the method of dosing by drop.
Step 1. __________clean_______________ step 2. __________flick_____________________
Step 3. __________tamp_______________ step 4. ___________clean rim________________
b) When would you dose by drop?
___________the coffee shop is busy _________________________________________________
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

25. What is the temperature of milk in the fridge? _____0____to ____4_____°C
26 What is a good drinking temperature for milk based coffee? About ____65___°C
27. Name milk that is a non-dairy milk. -Soy milk, Almond, Oat and Coconut milk
28. List 6 rules for texturing milk.
1) ______clean the steam wand _______________________________________________
2) _______position the milk jug ________________________________________________
3) ________ keep checking for aeration and texturing_
___________________________________
4) _________ pay attention to the temperature
_______________________________________________________________
5) __________put the milk jug down
______________________________________________________________
6) __________clean the stream wand
______________________________________________________________
29. You receive the order docket shown opposite.
a) Which coffee will you prepare first? ___long black
_________
b) Which group handles do you need?
CAP st __double portafilter ___________________LB single
portafilter___________________
c) Which milk jug do you need?
___________milk jug size is 600 ml ______________
d) Which espresso shots will you prepare?
CAP st __two shots ___________________LB___two shots
________________
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA
CALM CAFE
TABLE 4 TIME 11:32
qty order
1 CAPPUCCINO (strong)
1 LONG BLACK

30. Complete the following table:
Menu Item Espresso base
(ml)
Milk Served in
Espresso 30ml None
Espresso cup or
glass
Ristretto 15ml None Glass
Strong Latte 15ml + 15ml Latte glass
Weak Cappuccino
15ml
Hot milk and 2 cm
of foam.
Chocolate powder
– optional Ceramic cup
Long Black 60ml + 60ml None Ceramic cup
Short Macchiato
30ml
Small amount of
milk and dollop of
foam
Espresso cup or
glass
Long Macchiato
30ml + 30ml
Small amount of
milk and dollop of
foam Latte glass
Piccolo latte 30ml Hot milk with 1cm
of foam
Espresso
glass(90-100ml)
Flat white 30ml Hot milk Ceramic cup
Mocha
30ml
Hot milk and
chocolate milk
preferably foamed
Ceramic cup or
glass
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

31. While preparing espresso coffee you need 3 cleaning cloths. What are the cloths used for?
cloth 1: _____ blue cleaning cloth for steam wand ____________________________________
cloth 2: ______yellow cleaning cloth for coffee machine surroudings__________
_______________________
cloth 3: ______purple cleaning cloth for group handle ________ ______________________
32. Describe back flushing?
step1: _____. Take out filter basket and clean out the basket using scouring pad.
__________________________________________________________________
step 2: _____ Fit blind filter
________________________________________________________________
step 3: __ __.Attach the group handle to the top of the group and let the water run and then
gently shake to clean the
coffee ._____________________________________________________________________
step 4: ____ Lock in the group handle and run for five seconds and repeat five times.
___________________________________________________________________
33. When would you back flush with a chemical cleaner?
_________end of the day / service
_____________________________________________________________________
______________________________________________________________________________
34. List the steps for cleaning the espresso machine, coffee grinder and coffee workstation at
the end of the day.
espresso machine __- remove all the handles from the brewing heads
____________________________________________________________
___________________- lock in the blind basket as normal and run water to remove remaining
coffee grounds from the brewing heads (around 5 seconds and 5 times).
___________________________________________________________
___________________-_clean the coffee in the drip tray
__________________________________________________________
coffee grinder ____- empty coffee beans out of the hopper
____ -wash the hopper by dishwasher and dry with paper towel
-take any ground coffee from the dosing champer by brush and clean by a
dry cloth .
workstation _____clean by a blue clean cloth , specially the areas where milk and coffee were
splashed including under the coffee machine.
______________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
35. Give 2 examples of when you would be required to call a service technician.
1) ___routine, preventative equipment maintenance keeps equipment running
safety________________________________________________________________________
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA

2) ____ espresso machine doesn’t work
_______________________________________________________________________
36. As a barista, list 3 ways you can reduce waste in your workplace.
1) ______grind the amount of coffee just enough to use _____________________________
2) _______save milk ________________________________________________________
3) _______reuse coffee bags ___________________________________________________
SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA