Page 7 - GFSI-Cover Module 2
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10 DOVE STREET
BARSITA BASIC TECHNICAL SKILLS
A S S E S S M E N T S H E E T
NAME: DATE:
E-STATUS: OUTLET:
Total
STANDARD TECHNICAL SKILLS TRIAL 1 TRIAL 2 TRIAL 3 Score Perfect
Score: 3
Score: 1
Score: 2
Score
Step 1: GRINDING
Proper Calibration:
Coarse Grind - for Drip Coffee 3
Fine Grind - for Espresso 3
Step 2: PACKING
Before dosing, basket should be dry and clean. 3
Filling in of ground coffee in the portafilter basket 3
For single spout 9-10 grams 3
For double spout 14-15 grams
Step 3: TAMPING
Portafilter should be position into the flat surface level 3
to the ground.
Proper holding of Tamper 3
(This base of the handle fits into the palm of your hand)
Arm Alignment 3
(Wrist should be straight)
(Tamper should be straight extension of your arm)
30-40 pound pressure 3
Step 4: EXTRACTING
Flushing before insertion 3
Immediately Brew 3
Mouse Tail 3
Color of the Crema 3
(Deep Brown/ Caramel Color)
Extraction Time within 25-30 seconds 3
Knocking out of espresso ground 3
Step 5: STEAMING AND FROTHING
Right amount of milk 1
(Allowable excess of milk is 1oz.)
Purge and pre-heat the steam wand 1
Steaming 140⁰F - 160⁰F 1
Texture of Steamed Milk 1
Wipe the steam wand with a clean dry towel and purge 1
Total Score: ___ ___ ___ ___ 50
COMMENT/S:
