The espresso machine. Freshly ground coffee. Portafilter and basket. Fresh, cold milk. Milk pitchers. Ice blocks. Granular sugar.
Two cappuccino cups and saucers. Three teaspoons. Latte glass and saucer. Three long-handled teaspoons.
Steps
1 Did the learner clean their hands first?
2 Did the learner start with a clean coffee station?
3 Did the learner ask if you would like a single or double shot of espresso?
4 Did the learner ask if you would like hot or cold milk?
5 Did the learner grind the coffee and set up the espresso machine correctly?
6 Did the learner get a clean and polished cappuccino cup?
7 Did the learner begin by filling the cappuccino cup up to ⅔ with hot water?
8 Did the learner run a single shot of espresso onto the hot water?
9 Did the learner create the requested milk? (hot/cold)
10 Did the learner present the Americano correctly? (on a saucer, with a teaspoon and milk jug.)
End of part 1
Requirements part 2:
The espresso machine. Freshly ground coffee. Portafilter and basket. Fresh, cold milk. Milk pitchers. Ice blocks. Granular sugar.
Two cappuccino cups and saucers. Three teaspoons. Latte glass and saucer. Three long-handled teaspoons.
11 Did the learner grind the coffee and set up the espresso machine correctly?
12 Did the learner ask if you would like a single or double shot of espresso?
13 Did the learner begin with pulling a single shot of espresso into the cappuccino cup?
14 Did the learner heat and texture the milk correctly?
15 Did the learner split the texturised milk between two pitchers?
16 Did the learner pour equal amounts of the steamed milk and then foam into the espresso?
17 Did the learner create a presentable latte art design?
18 Did the learner present the cappuccino correctly? (On a saucer with a teaspoon.)
End of part 2
Requirements part 3:
The espresso machine. Freshly ground coffee. Portafilter and basket. Fresh, cold milk. Milk pitchers. Ice blocks. Granular sugar.
Two cappuccino cups and saucers. Three teaspoons. Latte glass and saucer. Three long-handled teaspoons.
20 Did the learner ask if you would like a single or double shot of espresso?
21 Did the learner use an appropriate mug or latte glass?
22 Did the learner ensure the mug or latte glass was clean and polished?
23 Did the learner put the required amount of chocolate (powder, chips or syrup) into a mug or latte glass?
24 Did the learner add a small amount (establishment-specific) of hot water to the chocolate and stir, making a paste?
25 Did the learner run a single shot of espresso onto the chocolate paste?
26 Did the learner heat and texture the milk correctly?
27 Did the learner split the texturised milk between two pitchers?
28 Did the learner pour equal amounts of the steamed milk and then foam into the espresso and chocolate mix?
29 Did the learner present the mocha correctly? (On a saucer with a teaspoon or if in a latte glass with a long-handled teaspoon.)
End of part 3
Requirements part 4:
The espresso machine. Freshly ground coffee. Portafilter and basket. Fresh, cold milk. Milk pitchers. Ice blocks. Granular sugar.
Two cappuccino cups and saucers. Three teaspoons. Latte glass and saucer. Three long-handled teaspoons.
30 Did the learner grind the coffee and set up the espresso machine correctly?
31 Did the learner get a highball glass and ensure it is spotlessly clean and polished?
32 Did the learner pull a double espresso shot into a coffee cup?
33 Did the learner add two teaspoons of sugar, stir well and leave to cool?
34 Did the learner fill ¾ of the highball glass with ice cubes?
35 Did the learner pour the sugared double espresso on top of the ice cubes?
36 Did the learner pour ¾ cup of cold milk of choice on top of the ice cubes and sugared espresso?
37 Did the learner present the iced coffee correctly? (On a saucer with a long-handled teaspoon.)
End of part 4
Requirements part 5:
The espresso machine. Freshly ground coffee. Portafilter and basket. Fresh, cold milk. Milk pitchers. Ice blocks. Granular sugar.
Two cappuccino cups and saucers. Three teaspoons. Latte glass and saucer. Three long-handled teaspoons.
39 Did the learner ensure that it is was spotlessly clean and polished?
40 Did the learner spoon the required amount of chocolate (powder, chips or syrup) into the long glass or mug?
41 Did the learner add 20ml of hot water and mix the hot chocolate and water until a chocolate paste is made? (Alternatively, did the learner use 30 ml of chocolate syrup?)
42 Did the learner heat and texture the milk correctly?
43 Did the learner split the texturised milk between two pitchers?
44 Did the learner pour equal amounts of the steamed milk and then foam onto the chocolate mix?
45 Did the learner stir the chocolate into the texturised milk?
46 Did the learner top with foam?
47 Did the learner present the hot chocolate correctly? (On a saucer with a long-handled teaspoon.)
End of part 5
End of practical assessment