Unit Award Scheme

demonstrated the ability to

1. correctly produce an espresso on a commercial machine

2. adjust the grinder to achieve the desired espresso time

3. steam the milk to achieve the correct foam and temperature

4. correctly make a cappuccino, latte, flat white and americano

5. correctly produce an order of two drinks within four minutes

6. identify three sensory descriptors in an espresso

7. correctly clean a commercial espresso machine

shown knowledge of

8. why we cup coffee and how to cup coffee correctly

9. how we use our senses to identify aromas in coffee

10. the key features of global coffee production, eg growing, processing, roasting.