Unit of competency Outline
Date retreived
22/07/2026 4:30 PM AWST
22/07/2026 4:30 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare and serve espresso coffee
Prepare and serve espresso coffee
Unit of competency
National Code
SITHFAB204
SITHFAB204
State Code
WF636
WF636
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
14/02/2014
Field of Education
110103 - Food And Beverage Service
Original Release Date
14/02/2014
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines. Complex repairs of equipment would be referred to specialist service technicians.Preparation of coffee beverages using other methods is covered in SITHFAB203 Prepare and serve nonalcoholic beverages.
Notes
Elements and Performance Criteria
1. Organise coffee workstation.
- 1.1 Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and serviceware.
- 1.2 Place ingredients in correct containers and conditions to maintain freshness.
- 1.3 Prepare the espresso machine and grinder for service.
2. Select and grind coffee beans.
- 2.1 Select coffee beans and grind to appropriate particle size according to relevant factors.
- 2.2 Complete test extractions before service to ensure correct particle size of grind, assess and adjust according to relevant factors.
- 2.3 Adjust grind regularly throughout the service period according to relevant factors.
- 2.4 Monitor efficiency of grinder for dosage and grind during usage, resolve or report issues.
- 2.5 Clean grinder as required during or after the service period.
3. Advise customers on espresso coffee beverages.
- 3.1 Provide information and recommendations about types of coffee beverages and accompaniments.
- 3.2 Identify customer preferences and take orders.
4. Extract and monitor quality of espresso.
- 4.1 Select and prepare appropriate serviceware.
- 4.2 Select correct filter basket, clean, dry and dose with required amount of ground coffee.
- 4.3 Tamp ground coffee to make even and level cake.
- 4.4 Flush group head before attaching group handle to extract espresso.
- 4.5 Monitor quality of extraction during service period and make adjustments.
- 4.6 Monitor the efficiency of the espresso machine during service, resolve or report issues.
5. Texture milk.
- 5.1 Select cold milk and appropriate milk foaming jug to fulfil customer orders.
- 5.2 Purge the steam wand every time before texturing.
- 5.3 Texture milk according to type of milk and coffee beverage.
- 5.4 Visually monitor and adjust the texture and temperature.
- 5.5 Clean the steam wand on the outside and purge every time after texturing.
- 5.6 Combine foam and milk through swirling, ensuring even consistency.
- 5.7 Pour milk immediately after swirling, according to the coffee beverage.
- 5.8 Minimise waste to maximise profitability of beverages produced.
6. Serve espresso coffee beverages.
- 6.1 Present coffee beverages attractively and without drips and spills.
- 6.2 Serve coffee beverages promptly at the required temperature, with appropriate accompaniments.
7. Clean espresso equipment.
- 7.1 Clean machine parts thoroughly and safely according to organisational procedures.
- 7.2 Maintain water filtration system according to organisational procedures.
- 7.3 Refer, to supervisor, faults and maintenance issues requiring technical specialists.
- 7.4 Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Mise en place may involve:
laying out:
coffee preparation accessories
serviceware
selecting adequate supplies of beverage ingredients and accompaniments
sorting and assembling ingredients.
Equipment may include:
bins for used coffee grounds
blind or blank filter
cleaning brushes
coffee grinders
colour coded cleaning cloths
espresso coffee machines
flat edge implement such as a spatula for levelling off dosed filter basket
measuring equipment:
stopwatch or timer
thermometer
milk foaming jugs
napkins
powder shakers e.g. chocolate, cinnamon
service trays
spoons
stirrers
storage bins
straws
take-away cardboard trays
tamp mats
tampers.
Serviceware may include:
for different types of coffee beverages:
cups
saucers
mugs
glasses
take away coffee cups and lids.
To prepare espresso machine and grindermay involve:
preparing grinders
preparing and seasoning the espresso machine
turning on machines to achieve correct pressure and temperature.
Togrind coffee includes:
adjusting grinder
operating the grinder using correct techniques
pre-setting grinder
sensory analysis of grind, including:
olfactory
tactile
tasting coffee beverage
visual.
Relevant factors may involve:
ambient humidity
consistency of used coffee grounds
crema on top of the espresso
quality and rate of espresso flow
taste.
To assess may involve:
checking:
aroma
body
flavour:
acidity
bitterness
sweetness
quality of the crema
volume of the espresso
sensory analysis, including:
olfactory
tactile
tasting
visual.
Customer preferences may relate to:
accompaniments
blends
serviceware
strength
sweeteners
type of:
beans
milk.
Orders may be:
electronic:
PALM order pad
touch screen
manual:
hand written on order pad
memorised.
To prepare serviceware may involve:
marking beverage type on take-away lids
warming cups and mugs and glasses for hot beverages.
The dose may be measured:
by sight
electronically
manually
mechanically.
Tomonitor may involve checking:
changes in colour of cream
changes in flow texture
extraction rate; speeding up or slowing down
steam and pump pressure
steam pressure during foaming and steaming
used coffee grounds
water pressure during extraction.
Adjustments may be to:
dose
grind
tamping technique
water flow
water pressure.
Accompaniments may include:
biscuits
chocolates
marshmallows
sugar
sugar substitutes.
To clean may involve:
backflushing the machine at the end of a service
brushing out doser chamber
pouring hot water to clean drainage pipes
using correct and environmentally sound disposal methods for coffee making waste including recyclable glass and plastic bottles and containers
washing drip trays
washing and drying:
bean hopper
group handle and filter basket
wiping down entire machine
wiping outside of steam wand and nozzle and purging inside with steam.
Mise en place may involve:
laying out:
coffee preparation accessories
serviceware
selecting adequate supplies of beverage ingredients and accompaniments
sorting and assembling ingredients.
Equipment may include:
bins for used coffee grounds
blind or blank filter
cleaning brushes
coffee grinders
colour coded cleaning cloths
espresso coffee machines
flat edge implement such as a spatula for levelling off dosed filter basket
measuring equipment:
stopwatch or timer
thermometer
milk foaming jugs
napkins
powder shakers e.g. chocolate, cinnamon
service trays
spoons
stirrers
storage bins
straws
take-away cardboard trays
tamp mats
tampers.
Serviceware may include:
for different types of coffee beverages:
cups
saucers
mugs
glasses
take away coffee cups and lids.
To prepare espresso machine and grindermay involve:
preparing grinders
preparing and seasoning the espresso machine
turning on machines to achieve correct pressure and temperature.
Togrind coffee includes:
adjusting grinder
operating the grinder using correct techniques
pre-setting grinder
sensory analysis of grind, including:
olfactory
tactile
tasting coffee beverage
visual.
Relevant factors may involve:
ambient humidity
consistency of used coffee grounds
crema on top of the espresso
quality and rate of espresso flow
taste.
To assess may involve:
checking:
aroma
body
flavour:
acidity
bitterness
sweetness
quality of the crema
volume of the espresso
sensory analysis, including:
olfactory
tactile
tasting
visual.
Customer preferences may relate to:
accompaniments
blends
serviceware
strength
sweeteners
type of:
beans
milk.
Orders may be:
electronic:
PALM order pad
touch screen
manual:
hand written on order pad
memorised.
To prepare serviceware may involve:
marking beverage type on take-away lids
warming cups and mugs and glasses for hot beverages.
The dose may be measured:
by sight
electronically
manually
mechanically.
Tomonitor may involve checking:
changes in colour of cream
changes in flow texture
extraction rate; speeding up or slowing down
steam and pump pressure
steam pressure during foaming and steaming
used coffee grounds
water pressure during extraction.
Adjustments may be to:
dose
grind
tamping technique
water flow
water pressure.
Accompaniments may include:
biscuits
chocolates
marshmallows
sugar
sugar substitutes.
To clean may involve:
backflushing the machine at the end of a service
brushing out doser chamber
pouring hot water to clean drainage pipes
using correct and environmentally sound disposal methods for coffee making waste including recyclable glass and plastic bottles and containers
washing drip trays
washing and drying:
bean hopper
group handle and filter basket
wiping down entire machine
wiping outside of steam wand and nozzle and purging inside with steam.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
prepare and present a diverse range of espresso coffee beverages, over multiple service periods, to meet different customer requests, including:
caffe latte
cappuccino
espresso (short black)
flat white
long black
piccolo latte
mocha
ristretto
short and long macchiato
present multiple espresso coffee beverages and accompaniments that are attractive and consistent in quality, volume and appearance
use the correct equipment ingredients and measures to prepare espresso coffee beverages
work with speed and efficiency to deal with numerous service and operational tasks simultaneously
integrate knowledge of:
major types of espresso coffee beverages and their characteristics
types of bean, blends and roasts
preparation methods for espresso coffee beverages
basic maintenance and cleaning methods for espresso grinders and machines.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing espresso coffee beverages; this may be a:
real industry workplace
simulated industry environment such as a training food and beverage outlet servicing customers
industryrealistic ratios of service staff to customers
a workstation with industrycurrent commercial grade espresso machine and coffee grinders
a commercial range of coffee beans, ground coffee, other ingredients and accompaniments
commercial beverage menus and standard recipes for coffee beverages currently used by the hospitality industry
MSDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of MSDS
organisational and industry standards for presenting for espresso coffee beverages
cleaning and maintenance procedures for espresso coffee machines and grinders.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate:
direct observation of the individual preparing and serving different types of espresso coffee beverages
evaluation of the taste and visual appeal of beverages produced by the individual
written or oral questioning to assess knowledge of:
major types of espresso coffee beverages and their characteristics
types of bean, blends and roasts
preparation methods for espresso coffee beverages
basic maintenance and cleaning methods for espresso grinders and machines
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHKOP101 Clean kitchen premises and equipment
SITXCCS202 Interact with customers
SITXFIN201 Process financial transactions
SITXWHS101 Participate in safe work practices
SITXWHS301 Identify hazards, assess and control safety risks.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
prepare and present a diverse range of espresso coffee beverages, over multiple service periods, to meet different customer requests, including:
caffe latte
cappuccino
espresso (short black)
flat white
long black
piccolo latte
mocha
ristretto
short and long macchiato
present multiple espresso coffee beverages and accompaniments that are attractive and consistent in quality, volume and appearance
use the correct equipment ingredients and measures to prepare espresso coffee beverages
work with speed and efficiency to deal with numerous service and operational tasks simultaneously
integrate knowledge of:
major types of espresso coffee beverages and their characteristics
types of bean, blends and roasts
preparation methods for espresso coffee beverages
basic maintenance and cleaning methods for espresso grinders and machines.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing espresso coffee beverages; this may be a:
real industry workplace
simulated industry environment such as a training food and beverage outlet servicing customers
industryrealistic ratios of service staff to customers
a workstation with industrycurrent commercial grade espresso machine and coffee grinders
a commercial range of coffee beans, ground coffee, other ingredients and accompaniments
commercial beverage menus and standard recipes for coffee beverages currently used by the hospitality industry
MSDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of MSDS
organisational and industry standards for presenting for espresso coffee beverages
cleaning and maintenance procedures for espresso coffee machines and grinders.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate:
direct observation of the individual preparing and serving different types of espresso coffee beverages
evaluation of the taste and visual appeal of beverages produced by the individual
written or oral questioning to assess knowledge of:
major types of espresso coffee beverages and their characteristics
types of bean, blends and roasts
preparation methods for espresso coffee beverages
basic maintenance and cleaning methods for espresso grinders and machines
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHKOP101 Clean kitchen premises and equipment
SITXCCS202 Interact with customers
SITXFIN201 Process financial transactions
SITXWHS101 Participate in safe work practices
SITXWHS301 Identify hazards, assess and control safety risks.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| WB927 | SITHFAB012B | Prepare and serve espresso coffee | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWR85 | SITHFAB005 | Prepare and serve espresso coffee | Unit of competency |