BARISTA CORE COMPETENCIES

PREPARE ESPRESO – This unit deals with the knowledge and skills of preparing the perfect shot of
espresso based on the parameters provided herein.

1. Set up and prepare machine and equipment

1. Cups are pre-heated in accordance with enterprise standards.

2. Portafilter is wiped clean and dry before dosing.

3. Grind of coffee is checked.

4. Enough coffee is ground for the shot of espresso.

5. Drip tray is cleaned and used properly.

6. Rags are prepared and used properly.

2. Dose and Tamp Coffee

1. The appropriate amount of ground coffee is dosed in the portafilter.

2. Appropriate amount of pressure is applied to tamp the ground beans.

3. Ground coffee is tamped evenly.

4. Portafilter sides and spouts are wiped and cleaned before inserting to the brew head.

5. Spillage and wastage of ground beans are minimized during dosing and grinding.

3. Extract Espresso

1. Group head is flushed before inserting the portafilter

2. Portafilter is inserted and coffee is brewed immediately.

3. Volume of espresso is checked.

4. Extraction time of shot is monitored.

5. Crema of shot is inspected.

6. Espresso is served or used in a beverage immediately.

TEXTURE MILK – This unit covers the skills and knowledge required to steam milk which is essential in
the preparation of espresso-based beverages with milk like cappuccino and latte. It covers the two stages
of steaming milk: foaming and heating. At the desired temperature and consistency.

1. Prepare milk and equipment

1 Milk is chilled in accordance to appropriate temperature.

2. Adequate amount of milk is measured according to the kind of drink to be prepared.

3. Correct (size of) steaming pitcher is selected in accordance with enterprise standards
 4. Steaming pitcher is chilled in accordance to appropriate temperature.

5. Steam wand is flushed to remove condensed water.

6. Steam wand is wiped before steaming.

7. Rags for the steam wand are kept clean and moist

2. Foam milk

1. Steam wand is positioned at the right depth of the milk.

2. Full steam is applied when introducing air into the milk.

3. The sound of air being drawn into the milk judged/evaluated thru the hissing sound.

4. Milk is stretched according to the desired volume of foam.

5. Milk is converted into microfoam

3. Steam milk

1. Steam wand is angled as appropriate to create a whirlpool effect.

2. Milk is spun to achieve the desired consistency.

3. Milk is steamed at the ideal temperature for immediate consumption.

4. Steam wand is shut off some 5 degrees before the desired temperature.

5. Steam wand is flushed and wiped after steaming.

6. Big bubbles are removed by swirling and knocking the pitcher on the counter.

PREPARE AND SERVE COFFEE BEVERAGES – This unit covers the skills and knowledge required in the
preparation of standard coffee beverages, both hot and cold using the espresso machine and the other
brewing methods like syphon, pour over and French press.

1. Take order of guests

1. Orders are taken and verified with guests or dining service crew.

2. Recommendations are offered to the guest on selection of coffee beverages.

3. General information about the coffee beans are provided to guests.

4. Mise-en-place for coffee serve is completed according to establishment’s standards and

2. Prepare espresso-based beverages

1. Hot and cold espresso-based beverages are prepared according to standard recipes of the
establishments.

2. Only good/perfect shots of espresso are served or used in the beverages.

4. Espresso beverages are served immediately.

PERFORM BASIC MAINTENANCE OF MACHINES AND EQUIPMENT – This unit deals with the knowledge
and skills required in the regular maintenance of the espresso machine and other coffee equipment
including cleaning and standard operating procedures that must be performed before and after
operating the machines and equipment.

1. Maintain espresso machine

1. Backflushing of espresso is performed according to the type of machine.

2. Group head, gasket and porta filters are checked regularly.

3. Clean hot water is poured to the drip tray.

4. Steam wand is cleaned and wiped with a clean and moist rag.

5. Appropriate food grade cleaning chemical is used to backflush and descale espresso machine.

6. Porta filter and baskets are soaked in hot water to remove oils.

7. Group head and screen are brushed at the end of the day.

8. Water softener filter is checked regularly.

9. Suitable cleaning tools and materials are used to perform maintenance procedures of the
machine.

2. Clean doser grinder

1. Ground are brushed off from the bottom and exterior part of the grinder.

2. Bean hopper is wiped with clean cloth or paper towel or washed in warm water.

3. The doser chamber or compartment (especially the chute area) is brushed out.

4. Grinder blades are checked regularly.

3. Care of small brewing devices.

1. Small brewers are cleaned right after use in accordance with enterprise standards.

2. Small brewers are wiped dried before storage in accordance with enterprise standards.

3. Small brewers are stored in their proper places in accordance with enterprise standards.

4. Ceramics and glass brewers are washed and soaped after use in accordance with enterprise
standards.

5. Filters of the small brewing apparatuses are checked for damages.

1. Operate Electronic Cash register (ECR) or Point of sales system (POS)

1. ECR or POS is prepared before operation following standard procedures

2. Business transactions are entered and recorded in accordance with enterprise standards.

3. Reports are generated at the end of the shift in accordance with enterprise standards.

4. New item data are entered into the system in accordance with enterprise standard operating
procedures.

5. Back up data base are made in accordance with enterprise standards.

2. Receive payments

1. Cash is received and counted in accordance with enterprise accounting procedures.

2. Change is given and counted in front of the guest in accordance with enterprise accounting
procedures.

3. Receipts/tapes are printed out and given to guest in accordance with enterprise accounting
procedures.

3. Handle Change Funds and Petty Cash

1. Cash funds are secured in accordance with enterprise standard procedures.

2. Cash count reports are prepared in accordance with enterprise standard procedures.

3. Expenses are monitored and recorded in accordance with enterprise standard procedures.

4. Maintain par stock of items

1. Beginning and ending inventory are conducted before and after operations in accordance with
enterprise inventory procedures.

2. Stocks are requested according to enterprise standards procedures.

3. Issues stock items are checked against requisition documents in accordance with enterprise
procedures.

4. Stock levels are monitored in accordance with par stocking procedures.