Subject Information
Course SIT50416 Diploma of Hospitality Management
Unit of Competency SITHFAB019 Plan and monitor espresso coffee service
Assessment Information for Student
Name of task Espresso coffee, equipment and service knowledge research
Type of task Assignment
Task Number 2 of 2
Where you will work on your task In your own time
Time available to complete this assessment 5 weeks Due date 2/06/2020
What you are required
to prepare, do or make Your task is to research purchasing equipment and coffee for a café.
You have to answer all of the questions attached to the case study and answer all of the additional questions.
Specific Assessment requirements N/A
What skills and knowledge you need to demonstrate You need to demonstrate the ability to –
Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.
Select suppliers and roasters, and make purchases according to budget and quality
Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.
Develop and update coffee knowledge.
Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.
Develop an espresso coffee machine and grinder service schedule
Find current and emerging espresso coffee service trends
Understand physical and chemical properties of coffee beans, different roasting techniques and effects of roasting and grinding
Impacts on flavour of coffee in relation to machine cleanliness and water temperature and pressure
Understand different methods for evaluating espresso coffee beverage quality.
Cost and profit issues associated with providing espresso coffee service
Your assessor will provide these resources Access to the Gordon library and any relevant industry contacts.
You (the student) will need to provide these resources A means of utilising the research methods below, this may be via access to the internet, using the Gordon library, or using a phone.
• Coffee industry associations and coffee industry bodies
• coffee reference books
• general and trade media, and supplier information
• product suppliers, roasters and other baristas
• the internet
• trade shows
Before you start this task Using a blue or black pen please complete the Student Information section on the Case study/Assignment Coversheet at the back of this assessment. Please write your full name (both first and last name), student identification number, date and sign the sheet.
Note: If questions are on Gordon online, your login is deemed as understanding and acceptance of the student rights and responsibilities and you do not need to complete the form.
To submit this task Your assessment must be submitted with the Case Study/Assignment Coversheet on the back page of this assessment. You must submit this task to your assessor via rsapwell@gordontafe.edu.au.
Espresso coffee, equipment and service knowledge research
For this assessment task you are required to:-
• Answer all of the questions attached to the case study
• Answer all of the additional questions.
Case Study
You have started to plan for opening a new café with a focus on serving specialty espresso coffee. Café details are–
• Located in Geelong CBD
• Seating for 20 people along with takeaway coffee trade open from 7.00am. to 4.00pm. Monday to Friday.
• Food will be kept to a minimum offering of - pastries, cake/slices/muffins and a few limited savoury items.
• You are going to offer two different speciality coffees, one will be a blend the other will be a single origin coffee, the single origin coffee will change each week.
• You are budgeting on selling a total (blend and single origin) of 30 Kgs of coffee per week using 20 gram coffee baskets.
• There is 25amp power and water available in the space where you will setup the coffee equipment.
• Your target customer demographic will be business people, retail and office workers.
Your task is to research purchasing equipment and coffee for your café –
Equipment
Conduct research into buying a new espresso machine and two grinders. Your budget for the espresso machine and 2 grinders is $25,000, this must include installation costs. You have to write a report that includes all of the following –
• Research two emerging trends for espresso machines and grinders that would be relevant to your café. Your research must include researching via the following sources –
o Coffee industry associations and coffee industry bodies
o coffee reference books
o general and trade media, and supplier information
o product suppliers, roasters and other baristas
o the internet
o trade shows
List the two trends that have influenced your choice of equipment and explain how the trends will influence your equipment choice.
• Research Australian coffee equipment suppliers and decide on what machine and grinders you will purchase. What is the brand, model, size and cost of the espresso machine, what is the brand, model and cost of the grinders?
• What are the technical features of the espresso machine? Including -
o How is the machine brew temperature is set and adjusted
o What is the capacity of the steam boiler and group boilers
o What are the power requirements
o And any other relevant technical details
• What are the technical features of the grinders?
o What is the bean hopper capacity
o What type of blades are used
o What size are the blades
o How is the grinder temperature regulated
o How is the grind setting adjusted
o How is the dose adjusted
o And any other relevant technical details
Explain why you think that the size and capacity of the espresso machine and grinders and the technical features will suit your café’s requirements. Make a comment about the reliability of the equipment you are purchasing.
• Who is the equipment supplier? Make a comment about their reputation as a supplier.
• Does the equipment supplier offer equipment servicing? If they don’t you need to find a company that provides equipment servicing. You need to include the following details -
o Cost
? emergency call outs
? frequency of regular service calls
• Develop a service schedule for 2 years of general servicing of the espresso machine and grinders that includes–
o the timing of servicing for the espresso machine and grinders
o what work is included in each service
o what parts should be replaced at each service.
• Provide details of equipment operation training that equipment supplier offers, is there a cost or is it included in the sale price?
• Make a list of all small coffee equipment (anything under $200) that you will require to operate.
Coffee
Conduct research into buying a coffee blend and a single origin coffee for use in your cafe. You have to write a report that includes all of the following –
• Research two emerging trends in coffee beans, this could be in coffee bean growing, processing or roasting. Your research must include the following sources –
o Industry associations and industry bodies
o coffee bean tastings
o coffee reference books
o general and trade media, and supplier information
o product suppliers, roasters and other baristas
o the internet
o trade shows
List the two trends and explain how they would be relevant to your café.
• Your target customer demographic is business people, retail and office workers. Define what you think their needs and expectations are in relation to coffee. You must Include all of the following–
o A price range for how much they expect to pay for a coffee
o Details about coffee varieties
o Details about tastes/flavours
o Details about roasting styles
• Research coffee from at least two different Australian roasters that will meet the needs of your customer demographic. You need a blend and a single origin coffee from each roster. Your budget for the blend is $35.00 per Kg and for the single origin is $40.00 per Kg, these prices are for wholesale coffee not retail coffee prices.
o Explain why you think that these coffees will be suitable for your target customer
o For each roaster list each coffee and the price per kilo. Make sure you have the wholesale price not the retail price.
• Chose the roaster whose coffee you plan to use in your café. For both the blend and single origin coffee–
o For both coffees develop tasting notes that you will use in your café to promote the coffees to customers and to educate your staff, include –
? flavour profile
? aroma
? information on country/s and region of origin
? processing method/s
? roasting and
? any other relevant information.
o For each coffee list the type of extraction you will use for the ten common styles of coffee.
• Calculate the ‘food cost’ for every coffee that you sell including drink in and takeaway coffee. The food cost is made up of coffee, dairy and non-dairy milk and 8oz and 12oz takeaway cup/lids costs.
• Write a coffee menu/list for your café. This is just for coffee not for other drinks, it must include all types/styles of coffees and alternative milk options that you are selling and what you intend to charge for each one.
Additional questions
1) Explain the physical and chemical changes that green coffee beans go through during the following stages of the roasting process –
• From bean drop to first crack
• At first crack
• At second crack
2) Explain the impact on coffee beans that the following roasting techniques will have
• Light roast
• Medium roast
• Medium dark roast
• Dark roast
3) Explain the impacts on the taste of coffee extractions that the following issues could have:
• An espresso machine that has not been cleaned or maintained correctly.
• An espresso machine with excessively high water temperature
• An espresso machine with excessively low water temperature
• An espresso machine with pump pressure that is too high
• An espresso machine with pump pressure that is too low
4) Detail what kind of information you would get and what use you could put it to for the following forms of feedback:
• Feedback from your customers
• Information or data on:
o repeat business – how many customers are regulars
o sales of particular types of coffee beverages
• Feedback from your staff
• Running regular cupping sessions
5) The cost of providing coffee service is made up of many different things. Food cost – the cost of coffee, milk and takeaway cups/lids is just one part. What other things make up the total cost of providing coffee service? Identify at least four items.

Case Study/ Assignment Coversheet
Student Information
Student’s Name Student ID No.
Student Rights If you have any questions about the assessment outcome you should firstly speak to your trainer. If this conversation does not resolve your concern, you can appeal the decision within ten working days of the date below by sending an email to qualityassurance@gordontafe.edu.au
Student Declaration I certify that the work completed and submitted for this assessment task is my own work and that where other people’s work or contribution is part of this assessment, it has been clearly identified in the assessment and that person’s role or source of the information has been acknowledged.
Student’s Signature Date
Case Study/Assignment checklist (Assessor Use Only)
Performance and Knowledge to be addressed in this task Satisfactory
Yes No
1. Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.
2. Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards. Select suppliers and roasters, and make purchases according to budget and quality
3. Develop and update knowledge of types of coffee beverages by developing tasting notes to educate customers about espresso coffee that include – flavour profile, aroma, information on country/s and region of origin, processing method/s, roasting and any other relevant information.
4. Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options. Factors to consider when purchasing new equipment or service-ware:
• cost
• reliability
• reputation of supplier
• service availability
• size and capacity to meet outlet service needs
• technical characteristics
• training in operation
5. Develop an espresso coffee machine and grinder service schedule
6 Knowledge of current and emerging espresso coffee service trends through various sources:
• associations and industry bodies
• coffee beverage tastings
• coffee reference books
• general and trade media, and supplier information
• product suppliers, roasters and other baristas
• the internet
• trade shows
7 The impact that roasting and different roasting techniques has on the physical and chemical properties of coffee beans.
9 The impact that machine cleanliness, water temperature and pressure has on the flavour of coffee.
10 Methods for evaluating espresso coffee beverage quality:
• customer feedback
• information or data on:
o repeat business
o sales of particular types of coffee beverages
• organisational and industry standards
• staff feedback
• sensory analysis
11 Cost and profit issues associated with providing espresso coffee service:
• product
• equipment
• accessories
• pricing menu items
Assessment Outcome (Assessor use only)
Attempt Number ? First submission
? Second submission
? Late submission
Reasonable adjustment applied ? Not required
? Yes (briefly describe)
Outcome ? Satisfactory
? Unsatisfactory
Feedback
Assessor’s Name Signature Date