|3.01.1||Awareness of the components of blend/single origin of
coffee used (variety/origin/process).
|3.01.2||Awareness of roast colour/degree, of coffee used (light,
|3.01.3||Understanding of what various beans/blend components
contribute to flavour and mouthfeel.
|3.01.4||Understanding of how changes in brewing parameters
affect flavour from differing varieties, origins, processes
|3.01.5||Understanding of the various decaffeination processes.|
|3.01.6||Understanding of how freshness affects the extraction
process and espresso flavor.
|3.01.7||Understanding of how different packaging methods affect
|3.01.8||Awareness of how climatic condition and environmental
condition affect freshness.
|3.02.1||Analysis of café layout – to ensure speed and efficiency,
good workflow and smooth customer traffic.
|3.03.1||Evaluation of various grinder features – including motor
speed, size and types of burrs (flat or conical), grind
distribution, degree of static and waste, construction, ease
of use (for grinders with a dosing chamber and on-demand
|3.03.2||Evaluation of features of flat and conical burrs from a
scientific perspective (motor speed, particle size, heat
dispersion, burr replacement).
|3.03.3||Evaluation of features of different styles of hand tamp.|
|3.03.4||Evaluation of the effects of different calibrations for grind
|3.03.5||Analysis of problems other baristas have with their dosing
and tamping techniques.
|3.04.1||Evaluation of latest features on espresso machines
(temperature stability, pressure profiling, multiple boilers,
PID systems, pre-infusion).
|3.04.2||Evaluation of the extraction measurement tools and
techniques to assess espresso (espresso brewing charts
and formulas, measurement devices and software).
Understanding of the process of measurement using such
|3.04.3||Understanding of the interrelationship of the various
extraction parameters and how changes in one may cause
changes in the other.
|3.04.4||Analysis of problems other baristas have with their
|3.05.1||Understanding of the components of milk and its
|3.05.2||Evaluation why milk foams and sometimes doesn’t – from
a scientific perspective.
|3.05.3||Demonstration of techniques to consistently produce high
|3.05.4||Demonstration of ‘freepouring’ two latte art patterns to a
consistently good standard – on two consecutive drinks.
|3.05.5|| Demonstration of good techniques for improving
micro-foam and maintaining consistency in drinks.
|3.05.6||Analysis of problems other baristas have with their milk
|3.06.1||Understanding of standard drinks range as well as regional
variations around the world.
|3.06.2||Demonstration of good techniques to prepare complex
orders of drinks quickly and efficiently.
|3.06.3||Evaluation of espresso menus with regard to content and
|3.07.1||Demonstration of organisational and operational policies
and procedures (for beverage preparation and service,
cleaning and storage) – to keep everything in the espresso
workspace safe and hygienic.
|3.08.1||Evaluation of customer service provided to ensure quality
drinks, speed of service, and exceeding customer
|3.08.2||Demonstration of consistently exceptional customer
service when communicating with customers.
|3.08.3||Can develop policy for complaint handling and advise on
techniques for dealing with complaints.
|3.09.1||Evaluation of cleaning and maintenance procedures.|
|3.09.2||Demonstration of good techniques for maintenance of the
|3.09.3||Understanding of the need water filtration and the various
|3.10.1||Understanding of the costs related to the price of a drink –
including cost of ingredients, staff costs, overheads
(rent/rates, electricity, gas, rates insurance etc.) and taxes.
|3.10.2||Understanding of factors other than costs that can impact
|3.10.3||Analysis of supply sources and ordering procedures.|
|3.10.4||Demonstration good techniques in staff management.|