Program Support Notes

Transcription

1 VEA Bringing Learning to Life Program Support Notes Grades 10 - College Espresso Coffee Service Preparing and Serving Café Style Coffee 30mins Teacher Notes by Simon Garner, B.Ed Produced by VEA Pty Ltd Commissioning Editor Christine Henderson B.Sc. Ph.D. Dip.Ed. Executive Producer Mark McAuliffe Dip.Art (Film & TV) Dip.Ed. B.Ed. Ph.D. Video Education America Suitable for: Hospitality To order or inquire please contact VEA: America Phone: Facsimile: vea@veavideo.com Website WARNING This program is protected by copyright laws worldwide. Unauthorized copying, in any format, can result in substantial penalties for both individuals and institutions These notes can be freely copied for classroom use only.

2 For Teachers: Brief Summary of Program This program provides an overview of the use and workings of automatic espresso coffee machines these days a standard piece of equipment in virtually every business that sells food and beverages. Be it an espresso, long black, café latte, cappuccino, macchiato, flat white or mocha there is more to making a great cup of coffee than simply knowing how to operate a machine. The wide range of techniques used by skilled baristas in making coffee takes time, patience and practice to acquire and master. This program deals with those techniques for the beginner. It covers espresso machines and their components, the care and maintenance of machines and associated items of equipment, the different types of coffees popular with coffee drinkers and how they are made. It also looks at how coffee is grown, why and how it is roasted, the grinding of coffee beans and adjusting the grind to deliver the right doses for various types of coffee, how to determine whether extraction is occurring as it should for optimum results, frothing and pouring milk, and the correct items of crockery and glassware to use for different coffee types. DVD Timeline 00:00:00 Introduction 00:01:40 Introduction to Coffee 00:05:05 Summary 00:04:47 Coffee Machines and Equipment 00:10:26 Summary 00:11:15 Grinding Coffee 00:14:55 Summary 00:15:30 Serving and Presenting Espresso Coffee 1 00:18:49 Summary 00:19:34 Serving and Presenting Espresso Coffee 2 00:25:15 Summary 00:25:55 Cleaning and Maintenance of Machines 00:29:32 Summary 00:30:12 Conclusion 00:30:25 Credits Other Relevant Programs Available from VEA Day to Day Business in a Cafe Daily Café Operations Day in the Life of a Cafe Skills Series Please visit our website for many more relevant programs VEA Bringing Learning to Life

3 Students Worksheet: Before Viewing the Program 1. How does coffee occur naturally? 2. Identify any countries you know of that export coffee. 3. For each of the components of an espresso coffee machine listed here, describe where they might be located on a coffee machine; and the function of each one Component Location Function group head steam wand warming tray drip tray hot water outlet pressure gauge filter

4 4. From your knowledge of different types of coffee, complete the following table: Coffee type Correct drinking container Amount of espresso coffee used (30ml/60ml) Steamed milk added? (Y/N) Cold milk added? (Y/N) Anything else added? (not incl. Sugar) Espresso (short black) N Long black 60ml Flat white Café latte Cappuccino Chocolate sprinkled on top Short Macchiato Long Macchiato Mocha Standard coffee cup

5 While Viewing the Program 1. In which country was coffee first discovered? 2. What two events in the 20 th century were significant in coffee becoming a highly popular drink? 3. Summarize the ideal growing conditions for coffee. 4. Identify the two main species of coffee bean. 5. Why are coffee beans roasted? 6. What is the ideal time to grind and drink coffee after roasting? 7. Summarize the ideal conditions for storing coffee. 8. Define extraction as it is used in reference to coffee making. 9. How long does the typical espresso machine take to warm up?

6 10. Why is it important to carefully arrange coffee cups and glasses on top of the machine? 11. What is meant by tamping coffee? 12. What is the purpose of running a double shot of coffee through each of the group heads before serving coffee at the beginning of the day? 13. Identify the equipment that David Makin sets out at the beginning of the day. 14. What is the purpose of color coding wiping cloths? 15. What is suggested as a good way of initially testing the grind? 16. How does the size of the grind affect the extraction time? 17. Why does a quick pour result in an inferior cup of coffee?

7 18. How is the size of the dose adjusted on a coffee grinder? 19. What does a soft cake or puck indicate? If the cake is too soft, how should the dose be adjusted? 20. What causes the crema to form? 21. What volume of coffee is used in an espresso? 22. Why does David Makin suggest using a single group handle for a short black? 23. Why is hot water the first thing added to the cup when making a long black? 24. What is the purpose of purging the steam wand? 25. What are the two main differences between café lattes and cappuccinos? 26. Describe how a macchiato should be made.

8 27. Describe how a flat white should be made. 28. What extra ingredient does a mocha contain? 29. Describe the two ways in which this extra ingredient can be added. 30. What is a blind filter? 31. What is backwashing? 32. What happens if a coffee machine is not kept clean regularly? 33. How often should the milk wand be wiped? 34. How often should espresso machines have a chemical flush? 35. Describe the steps involved in cleaning a grinding machine at the end of a trading day.

9 After Viewing the Program 1. After viewing the program, complete this table. If you attempted to fill it out before viewing the program, check your answers and fill in any correct responses needed. Coffee type Correct drinking container Amount of espresso coffee used (30ml/60ml) Steamed milk added? (Y/N) Cold milk added? (Y/N) Anything else added? (not incl. Sugar) Espresso (short black) N Long black 60ml Flat white Café latte Cappuccino Chocolate sprinkled on top Short Macchiato Long Macchiato Mocha Standard coffee cup 2. From what you saw in the program, or through your own research, find out the correct temperature range to which milk should be heated when frothing it to make various coffee varieties. 3. Why is coffee tamped? Describe two different pieces of equipment that David Makin uses to tamp coffee in this program.