1.
Selecting Correct Grind Size
The rule of thumb is: The shorter the contact time with water, the finer the grind.
Brew Method Grind Size Visual Texture Why?
Cold Brew / French Coarse Sea Salt / Kosher Slow extraction; needs less surface area.
Press Salt
Chemex / Drip Medium- Rough Sand Balanced flow for 3–5 minute brew
Coarse times.
Pour Over (V60) Medium-Fine Table Salt Precision flow; highlights acidity.
Espresso Fine Powdered Sugar / High pressure; water forces through in
Flour ~30 seconds.
Turkish Coffee Super Fine Dust / Talcum Boiled directly in water; needs
Powder maximum surface area.
1. Selecting Correct Grind Size
The rule of thumb is: The shorter the contact time with water, the finer the grind.
Brew Method Grind Size Visual Texture Why?
Cold Brew / French Coarse Sea Salt / Kosher Slow extraction; needs less surface area.
Press Salt
Chemex / Drip Medium- Rough Sand Balanced flow for 3–5 minute brew
Coarse times.
Pour Over (V60) Medium-Fine Table Salt Precision flow; highlights acidity.
Espresso Fine Powdered Sugar / High pressure; water forces through in
Flour ~30 seconds.
Turkish Coffee Super Fine Dust / Talcum Boiled directly in water; needs
Powder maximum surface area.
2. Grinding Coffee Beans
Grinding is about uniformity. If your grind has "boulders" (big chunks) and "fines" (dust), your coffee
will be both sour and bitter at the same time.
• Purge the Grinder: Always grind a small amount (5–10g) and discard it if you are changing
settings or if the grinder has been sitting idle. This removes "stale" grounds stuck in the chute.
• Heat Management: In a high-volume cafe, friction from burrs can heat the beans. A skilled
barista monitors this, as heat can prematurely release oils and aromatics.
• Dose Consistency: Use a scale. A difference of even 0.5g of grounds can drastically change the
pressure and taste of an espresso shot.
3. Brewing: The Standard Procedure
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While every method differs, all professional brewing follows the Golden Variables:
A. The Ratio
Standard specialty ratio is 1:16 or 1:17 (1 gram of coffee for every 16–17 grams of water). For espresso,
the standard is a 1:2 ratio (e.g., 18g of coffee in, 36g of liquid out).
B. The Bloom (Crucial for Filter)
When brewing pour-over, pour a small amount of water (double the weight of the coffee) and wait 30
seconds.
• What happens: The coffee de-gasses ($CO_2$ escapes).
• Visual Check: If it bubbles and expands, the beans are fresh. If it stays flat, the beans are stale.
C. Water Temperature
The "Sweet Spot" is generally between 90°C and 96°C.
• Too hot: You’ll scald the coffee (bitter, ashy taste).
• Too cold: You won't extract enough sugars (sour, thin taste).
D. The Contact Time
• Espresso: 25–32 seconds.
• Pour Over: 3–4 minutes.
• French Press: 4 minutes.
The "Barista's Compass" (Troubleshooting)
If your brew doesn't taste right, follow this standard logic:
• Tastes Sour/Salty? It is Under-extracted.
o Fix: Grind finer or use hotter water.
• Tastes Bitter/Dry/Astringent? It is Over-extracted.
o Fix: Grind coarser or shorten the brew time.
To a barista, these four elements form the "Sensory Quadrant." When you are differentiating coffees—
whether for a "cupping" session or to explain a menu to a customer—you are looking for these specific
characteristics.
Here is how to differentiate coffee using these professional sensory markers:
1. Aroma (The Scent)
Aroma is the first indicator of quality and origin. It is split into Fragrance (dry grounds) and Aroma (wet
grounds).
• How to differentiate: Inhale deeply while the coffee is fresh.
• Common Categories:
o Enzymatic: Floral (jasmine), fruity (berry, citrus), or herbal. Often found in Light
Roasts/Ethiopian beans.
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o Sugar Browning: Caramel, chocolate, toasted nuts. Common in Central American
beans.
o Dry Distillation: Spicy, resinous, or smoky. Often found in Dark Roasts/Indonesian
beans.
2. Acidity (The "Brightness")
Acidity in coffee is a positive trait—it’s not about stomach acid, but about the "sparkle" or liveliness on
the tongue.
• How to differentiate: Does the coffee make your mouth water? Where do you feel it?
• Types of Acidity:
o Citric: Sharp and clean, like a lemon or lime (found in many African coffees).
o Malic: Smooth and crisp, like a green apple (common in Colombian coffees).
o Tartaric: Tangy or wine-like, like grapes (common in fermented "natural" process
coffees).
o Low/Dull: If the acidity is missing, the coffee is described as "flat."
3. Body (The "Mouthfeel")
Body is the physical weight or texture of the coffee in your mouth. It is created by the oils and
undissolved solids.
• How to differentiate: Rub your tongue against the roof of your mouth.
• Descriptors:
o Light/Tea-like: Thin, delicate, and clean (typical of Washed Sidamo or Geisha varieties).
o Medium/Creamy: Like whole milk or syrup (typical of many Guatemalan or Brazilian
coffees).
o Heavy/Full: Thick, buttery, or "chewy" (typical of Sumatran coffees or French Press
brews).
4. Flavour (The Total Experience)
Flavour is the combination of aroma, acidity, and taste. It’s the "profile" of the cup.
• How to differentiate: Slurp the coffee! This aerates the liquid across your entire palate.
• The Nuance:
o Primary Flavours: Sweet, sour, or bitter.
o Secondary Notes: This is where you get specific. "It tastes like milk chocolate with a hint
of dried apricot."
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o The Finish (Aftertaste): Does the flavour disappear quickly, or does it linger pleasantly
(like cocoa) or unpleasantly (like tobacco)?
Summary Comparison Table
Origin Type Aroma Acidity Body Common Flavour
African Floral/Bergamot High (Citric) Light (Tea- Lemon, Blueberry
(Ethiopia/Kenya) like)
Central American Nutty/Chocolatey Medium Medium Caramel, Red
(Malic) (Round) Apple
Asian (Sumatra/India) Earthy/Spicy Low Heavy Dark Chocolate,
(Syrupy) Clove
Practical Activity: "The Triangle Test"
To practice this, baristas often do a Triangulation:
1. Prepare three cups of coffee.
2. Two cups are the exact same bean; the third is different (e.g., two Brazils, one Ethiopia).
3. The Goal: Identify the "odd one out" by specifically noting which cup has a different Body or
Acidity.
Gemini said
The Coffee Taster’s Flavor Wheel is the industry standard (developed by the SCAA and World Coffee
Research) for describing what you are tasting. It is designed to be read from the inside out.
How to Use the Wheel
1. Start in the Center (General): First, identify the broad category. Does it taste "Fruity,"
"Roasted," or "Floral"?
2. Move to the Middle (Specific): If it’s Fruity, is it "Berry-like," "Dried Fruit," or "Citrus"?
3. End at the Outer Rim (Nuance): If it’s Citrus, is it specifically "Grapefruit," "Lemon," or
"Lime"?
Key Sections of the Wheel
1. The "Bright" Side (Fruit, Floral, Sweet)
This side is usually associated with light-to-medium roasts and high-altitude Arabica.
• Fruity: Notes of blueberry (common in Ethiopia), apple (Colombia), or orange (Kenya).
• Floral: Delicate scents like Jasmine or Hibiscus.
• Sweet: This isn't just "sugar." It’s "Brown Sugar" (rich), "Honey" (floral-sweet), or "Vanilla."
2. The "Savory & Spice" Side (Spices, Roasted, Nutty)
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This side reflects the roasting process and specific volcanic soils.
• Nutty/Cocoa: The "comfort" flavors. Dark chocolate, almond, or hazelnut.
• Spices: Notes like Cinnamon, Nutmeg, or even Clove (common in Indonesian beans).
• Roasted: Tobacco, Pipe Smoke, or Burnt Sugar. This is more common in dark roasts.
3. The "Negative" Attributes (Green/Vegetative, Sour/Fermented)
If you find flavors here, it often indicates a fault in the bean or the brew.
• Sour/Astringent: Tastes like vinegar or raw rubber (often under-extracted).
• Green/Vegetative: Tastes like grass or raw peas (usually means the coffee was under-roasted).
• Papery: Tastes like cardboard (usually means the coffee is old or stale).
The "Sensation" Wheel (The Finish)
While the flavor wheel covers taste, the Mouthfeel Wheel (often a separate tool) describes the physical
feeling:
Term Physical Sensation
Astringent A drying sensation on the tongue (like dry wine).
Silky A smooth, effortless glide over the palate.
Rough A gritty or sandy feeling (often from too many "fines" in the grind).
Lingering The flavor stays on the tongue for 30+ seconds after swallowing.
Practical Exercise: Build a "Flavor Sentence"
Next time you taste a coffee, try to build a sentence using the wheel:
"This coffee has a Heavy Body, a Citrus Acidity reminiscent of Orange, and a Chocolatey finish."
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Practical Session: Preparation of Espresso-Based Beverages
1. Trainer Demonstration Phase
A. Preparation Before Demonstration
The trainer should first:
• Ensure espresso machine is clean and preheated
• Check grinder setting (fine grind for espresso)
• Warm cups using cup warmer or hot water
• Prepare fresh milk (cold, full cream preferred for frothing)
• Explain safety and hygiene procedures
2. Beverage Preparation Procedures
☕ 1. Espresso
Standard Recipe
• 18–20g finely ground coffee
• 25–30 seconds extraction
• 30ml yield
Demonstration Steps
1. Grind fresh coffee beans.
2. Dose 18–20g into portafilter.
3. Distribute evenly and tamp firmly (apply even pressure).
4. Lock portafilter into group head.
5. Start extraction immediately.
6. Stop at 25–30 seconds (30ml).
7. Serve immediately.
Key Teaching Points
• Crema should be golden-brown and thick.
• Extraction too fast = under-extracted (sour).
• Extraction too slow = over-extracted (bitter).
☕ 2. Americano
Standard Recipe
• 1 shot espresso (30ml)
• 90–120ml hot water
Demonstration Steps
1. Prepare espresso shot.
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2. Add hot water into cup first.
3. Pour espresso over hot water.
4. Serve immediately.
Key Teaching Points
• Adding espresso after water preserves crema.
• Taste should be smooth, less intense than espresso.
☕ 3. Cappuccino
Standard Recipe
• 1 shot espresso
• 120ml steamed milk
• 1–2cm milk foam
Demonstration Steps
1. Prepare espresso in a cappuccino cup.
2. Steam milk to 60–65°C.
3. Create thick, creamy microfoam.
4. Pour milk into espresso.
5. Finish with foam on top (equal thirds: espresso, milk, foam).
Key Teaching Points
• Foam should be velvety, not large bubbles.
• Temperature above 70°C burns milk and destroys sweetness.
☕ 4. Café Latte
Standard Recipe
• 1 shot espresso
• 180–240ml steamed milk
• Thin layer of foam
Demonstration Steps
1. Prepare espresso in latte glass.
2. Steam milk (smooth microfoam).
3. Pour milk steadily, allowing foam to blend.
4. Finish with thin foam layer (about 1cm).
Key Teaching Points
• Latte has more milk than cappuccino.
• Suitable for basic latte art practice.
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☕ 5. Café Mocha
Standard Recipe
• 1 shot espresso
• 1 tablespoon chocolate syrup/powder
• 180ml steamed milk
• Whipped cream (optional garnish)
Demonstration Steps
1. Add chocolate syrup into cup.
2. Prepare espresso and mix with chocolate.
3. Add steamed milk.
4. Top with whipped cream (optional).
5. Garnish with cocoa powder or chocolate shavings.
Key Teaching Points
• Balance between chocolate and coffee is important.
• Should taste sweet but still have coffee character.
👨🏫 Learner Practice Session
After demonstration:
1. Divide learners into small groups.
2. Assign each learner one beverage at a time.
3. Trainer supervises and corrects:
o Grinding consistency
o Tamping technique
o Milk texturing
o Presentation
📝 Assessment Criteria
Skill Area What to Observe
Hygiene Clean workstation, handwashing
Extraction Correct timing & crema quality
Milk Texturing Smooth microfoam, correct temperature
Presentation Clean cup, correct proportions
Taste Balanced flavor, correct strength
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PRACTICAL ASSESSMENT CHECKLIST
Course: Barista Skills / Beverage Preparation
Trainer: __________________________
Learner Name: ______________________
Date: __________________________
Beverage Prepared: ☐ Espresso ☐ Americano ☐ Cappuccino ☐ Latte ☐ Mocha
1. Personal Hygiene & Workstation (10 Marks)
Criteria Competent (2) Fair Not Competent (0) Score
(1)
Clean uniform & personal hygiene ☐ ☐ ☐ ___
Hand washing observed ☐ ☐ ☐ ___
Clean workstation setup ☐ ☐ ☐ ___
Proper handling of equipment ☐ ☐ ☐ ___
Safety awareness ☐ ☐ ☐ ___
Subtotal: ____ /10
2. Espresso Preparation Skills (20 Marks)
Criteria Excellent (4) Good (3) Fair (2) Poor (1) Score
Correct grind size ☐ ☐ ☐ ☐ ___
Accurate dosing ☐ ☐ ☐ ☐ ___
Proper tamping technique ☐ ☐ ☐ ☐ ___
Extraction time (25–30 sec) ☐ ☐ ☐ ☐ ___
Crema quality ☐ ☐ ☐ ☐ ___
Subtotal: ____ /20
3. Milk Texturing (If Applicable) (20 Marks)
Criteria Excellent (4) Good (3) Fair (2) Poor (1) Score
Correct milk quantity ☐ ☐ ☐ ☐ ___
Proper steaming technique ☐ ☐ ☐ ☐ ___
Temperature control (60–65°C) ☐ ☐ ☐ ☐ ___
Microfoam texture ☐ ☐ ☐ ☐ ___
Milk-to-coffee ratio accuracy ☐ ☐ ☐ ☐ ___
Subtotal: ____ /20
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4. Beverage Presentation (15 Marks)
Criteria Excellent (3) Good (2) Fair (1) Score
Correct cup selection ☐ ☐ ☐ ___
Clean cup & saucer ☐ ☐ ☐ ___
Proper filling level ☐ ☐ ☐ ___
Foam finish / layering ☐ ☐ ☐ ___
Garnish (if required) ☐ ☐ ☐ ___
Subtotal: ____ /15
5. Taste & Balance (25 Marks)
Criteria Excellent (5) Good (4) Fair (3) Poor (2) Very Poor (1) Score
Aroma ☐ ☐ ☐ ☐ ☐ ___
Flavor balance ☐ ☐ ☐ ☐ ☐ ___
Acidity balance ☐ ☐ ☐ ☐ ☐ ___
Body & mouthfeel ☐ ☐ ☐ ☐ ☐ ___
Overall impression ☐ ☐ ☐ ☐ ☐ ___
Subtotal: ____ /25
✅ FINAL SCORE
Section Marks
Hygiene & Workstation ___ /10
Espresso Skills ___ /20
Milk Texturing ___ /20
Presentation ___ /15
Taste & Balance ___ /25
TOTAL ___ /90
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Practical Preparation of Cold Coffee Beverages
1. Trainer Demonstration Phase
Preparation Before Starting
Ensure:
• Espresso machine is preheated
• Ice cubes are clean and fresh
• Milk is well chilled (4°C or below)
• Blender is clean and dry (for frappe)
• Glassware is chilled where possible
• Hygiene and safety procedures are followed
Mocha Frappe
Standard Recipe (1 serving)
• 1 shot espresso (30ml)
• 1 tablespoon chocolate syrup
• 200ml cold milk
• 1–1½ cups ice cubes
• Whipped cream (optional garnish)
Demonstration Steps
1. Prepare fresh espresso shot.
2. Add espresso, chocolate syrup, milk, and ice into blender.
3. Blend until smooth and thick (20–30 seconds).
4. Pour into tall chilled glass.
5. Top with whipped cream and drizzle chocolate syrup (optional).
6. Serve with straw and long spoon.
Quality Indicators
✔ Smooth, thick consistency
✔ Well blended (no large ice chunks)
✔ Balanced sweetness
✔ Attractive presentation
Iced Café Latte
Standard Recipe (1 serving)
• 1 shot espresso (30ml)
• 200–250ml cold milk
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• Ice cubes
Demonstration Steps
1. Fill tall glass with ice (¾ full).
2. Pour cold milk over ice.
3. Prepare espresso shot.
4. Slowly pour espresso over milk for layered effect.
5. Serve with straw.
Quality Indicators
✔ Clear layering (optional but desirable)
✔ Smooth taste
✔ Not overly diluted
✔ Well chilled
Iced Café Mocha
Standard Recipe (1 serving)
• 1 shot espresso (30ml)
• 1 tablespoon chocolate syrup
• 200ml cold milk
• Ice cubes
• Whipped cream (optional)
Demonstration Steps
1. Add chocolate syrup to glass.
2. Fill glass with ice.
3. Pour cold milk over ice.
4. Add freshly prepared espresso.
5. Stir gently to mix chocolate.
6. Top with whipped cream and chocolate drizzle (optional).
Quality Indicators
✔ Balanced coffee-chocolate flavor
✔ Attractive layers or even mix
✔ Proper sweetness
✔ Served cold
Learner Practice
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After demonstration:
• Divide learners into small groups.
• Each learner prepares all three beverages.
• Trainer observes:
o Hygiene
o Correct measurements
o Blender handling (for frappe)
o Glassware selection
o Presentation and garnish
Practical Demonstration: Alternative Coffee Brewing Methods
Learning Objective
By the end of the session, learners should be able to:
• Identify different alternative brewing equipment
• Demonstrate correct brewing procedures
• Control brew variables (grind size, ratio, time, temperature)
• Evaluate flavor differences between methods
1. French Press (Plunger Method)
Equipment Required
• French press (plunger)
• Coarse ground coffee
• Kettle (92–96°C water)
• Timer
• Stirrer
• Scale (recommended)
Standard Recipe
• Coffee-to-water ratio: 1:15
• Example: 20g coffee : 300ml water
• Brew time: 4 minutes
Demonstration Steps
1. Preheat French press with hot water.
2. Discard water and add coarse ground coffee.
3. Add hot water (half first), stir gently.
4. Add remaining water.
5. Place lid on (do not plunge yet).
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6. Brew for 4 minutes.
7. Break crust and skim foam (optional).
8. Press plunger slowly and evenly.
9. Serve immediately.
Key Teaching Points
✔ Use coarse grind to prevent over-extraction
✔ Slow plunge to avoid agitation
✔ Full-bodied, heavy mouthfeel
2. Syphon (Vacuum Pot)
Equipment Required
• Syphon brewer
• Butane burner or heat source
• Medium grind coffee
• Filter
• Scale & timer
Standard Recipe
• Ratio: 1:15
• Example: 20g coffee : 300ml water
• Brew time: 1–2 minutes after rise
Demonstration Steps
1. Add water to bottom chamber.
2. Attach top chamber securely.
3. Apply heat until water rises to top chamber.
4. Add coffee grounds.
5. Stir gently.
6. Brew for 1–2 minutes.
7. Remove heat source.
8. Coffee will draw down to lower chamber.
9. Serve from bottom chamber.
Key Teaching Points
✔ Medium grind consistency
✔ Clean and bright flavor profile
✔ Visually attractive brewing process
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3. Pour-Over (e.g., V60)
Equipment Required
• Pour-over dripper
• Paper filter
• Medium-fine grind coffee
• Gooseneck kettle
• Scale & timer
• Server or cup
Standard Recipe
• Ratio: 1:15 to 1:17
• Example: 20g coffee : 320ml water
• Brew time: 2½–3½ minutes
Demonstration Steps
1. Insert filter and rinse with hot water.
2. Add ground coffee and level bed.
3. Start timer.
4. Bloom: Pour small amount (2x coffee weight) and wait 30 seconds.
5. Continue pouring in circular motion.
6. Maintain steady water flow.
7. Allow full drawdown.
8. Serve immediately.
Key Teaching Points
✔ Control pouring speed
✔ Even saturation
✔ Clean, bright acidity
✔ Balanced extraction
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Comparison Discussion (After Demonstration)
Method Grind Size Body Flavor Profile
French Press Coarse Heavy Rich, full-bodied
Syphon Medium Medium Clean, aromatic
Pour-over Medium-fine Light–Medium Bright, clean
Encourage learners to taste all three and describe differences using the flavor wheel.
COFFEE BREWING RATIO CALCULATION WORKSHEET
Course: Barista Skills
Student Name: __________________________
Date: __________________________
📘 Understanding Brewing Ratio
The brewing ratio is the relationship between:
Coffee (g) : Water (ml)
Example:
1:15 means 1 gram of coffee for every 15 ml of water
Formula:
• To calculate water:
Coffee × Ratio = Water
• To calculate coffee:
Water ÷ Ratio = Coffee
✏️ PART A: Calculate Water Required
1. If you use 18g of coffee with a 1:15 ratio:
Water = 18 × 15 = __________ ml
2. If you use 20g of coffee with a 1:16 ratio:
Water = 20 × 16 = __________ ml
3. If you use 25g of coffee with a 1:17 ratio:
Water = 25 × 17 = __________ ml
4. French Press uses 30g coffee at 1:15 ratio.
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Water required = __________ ml
5. Pour-over recipe: 22g coffee at 1:16 ratio.
Water required = __________ ml
✏️ PART B: Calculate Coffee Required
6. You need 300ml of brewed coffee at 1:15 ratio.
Coffee = 300 ÷ 15 = __________ g
7. You need 400ml water at 1:16 ratio.
Coffee = 400 ÷ 16 = __________ g
8. A Syphon requires 450ml water at 1:15 ratio.
Coffee = 450 ÷ 15 = __________ g
9. Café needs 600ml brew at 1:17 ratio.
Coffee required = __________ g
10. You have 500ml water and want 1:18 ratio.
Coffee required = __________ g
✏️ PART C: Practical Scenario Questions
11. A customer orders 2 cups (250ml each) of French Press at 1:15 ratio.
Total water needed = __________ ml
Coffee required = __________ g
12. You want a stronger brew. Which ratio would you use?
☐ 1:12
☐ 1:15
☐ 1:18
Explain why:
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13. If coffee tastes weak, you should:
☐ Increase coffee dose
☐ Increase water
☐ Grind coarser
✅ ANSWER KEY (For Trainer Use)
1. 270ml
2. 320ml
3. 425ml
4. 450ml
5. 352ml
6. 20g
7. 25g
8. 30g
9. 35.3g (≈35g)
10. 27.8g (≈28g)
11.
• Water = 500ml
• Coffee = 33.3g (≈33g)
12. 1:12 (stronger because less water per gram of coffee)
13. Increase coffee dose
Latte Cup
Parfait glass Irish glass Latte Mug
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PRACTICAL SESSION: SERVE BREWED COFFEE
Purpose
To develop competence in professional coffee service and proper clearing procedures in a food and
beverage setting.
3.1 Preparation of Service Tray
A. Trainer Demonstration
1️⃣ Equipment Required
• Service tray (round or rectangular)
• Tray cloth / tray mat (anti-slip)
• Brewed coffee (in pot or French press)
• Coffee cups and saucers
• Teaspoons
• Sugar bowl / sugar sachets
• Milk jug or cream portion
• Side plate (optional for biscuits)
• Service napkin
2️⃣ Correct Tray Setup (Standard Arrangement)
Step-by-Step Demonstration
1. Place tray cloth or mat on tray (prevents slipping).
2. Position coffee pot securely at the center (balanced weight).
3. Arrange cups and saucers neatly on one side.
4. Place teaspoons on saucers or aligned neatly.
5. Position milk jug and sugar bowl opposite the cups for balance.
6. Ensure nothing is placed too close to the edge.
7. Wipe tray edges clean before lifting.
3️⃣ Key Teaching Points
✔ Heavy items at the center
✔ Even weight distribution
✔ Clean and polished equipment
✔ Handles facing the same direction
✔ No overcrowding of tray
✔ Professional appearance
B. Carrying and Balancing the Tray
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Demonstration
1. Bend knees slightly before lifting.
2. Lift tray with both hands first.
3. Transfer tray to non-dominant hand at shoulder height.
4. Keep elbow slightly bent.
5. Maintain upright posture.
6. Walk steadily — no rushing.
Safety Emphasis
• Never overload the tray
• Avoid sudden movements
• Watch for obstacles
• Maintain proper balance
C. Serving Procedure
Demonstration of Professional Service
1. Greet guest politely.
2. Place tray on side stand (if available).
3. Serve ladies first (where applicable), then gentlemen.
4. Place cup and saucer from the right-hand side.
5. Offer sugar and milk.
6. Pour coffee (if table service).
7. Check guest satisfaction.
D. Clearing Procedure
Demonstration
1. Ask politely before clearing.
2. Clear from the right-hand side.
3. Stack cups carefully (do not overload).
4. Return tray to service area safely.
5. Wipe table if necessary.
👨🏫 Learner Practice Activities
Activity 1: Tray Setup Drill
• Learners set up tray within 5 minutes.
• Trainer checks arrangement and balance.
Activity 2: Balancing Exercise
• Learners practice walking with tray (empty first, then loaded).
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Activity 3: Mock Service
• Role-play between learner (server) and learner (guest).
• Focus on communication, posture, and professionalism.
📝 Suggested Assessment Criteria
Skill Area Observation Points
Tray Setup Balanced, neat, correct placement
Hygiene Clean tray, clean equipment
Carrying Technique Stable, confident, correct posture
Service Etiquette Polite greeting, proper placement
Clearing Procedure Safe, organized, professional
Practical Session: Presentation of Coffee Drinks
Purpose
To enable learners to serve coffee professionally, demonstrating proper etiquette, posture, and
communication skills while ensuring customer satisfaction.
1️⃣ Trainer Demonstration
Equipment Required
• Prepared coffee drinks (Espresso, Cappuccino, Latte, Mocha, etc.)
• Service tray (with tray cloth if used)
• Cups, saucers, teaspoons
• Milk, sugar, or condiments if needed
• Napkins
Step-by-Step Demonstration
A. Posture and Tray Handling
1. Stand upright, shoulders relaxed.
2. Hold tray with non-dominant hand at shoulder height.
3. Keep the tray level and close to the body.
4. Walk steadily, without sudden movements.
B. Service Etiquette
1. Greet the guest politely (smile, eye contact).
2. Address ladies first, then gentlemen (if cultural etiquette applies).
3. Place cup and saucer on the table from the right-hand side.
4. Offer sugar, milk, or condiments politely.
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5. Avoid leaning over guests excessively.
6. Announce the drink if multiple drinks are served:
o “Here is your Cappuccino, sir.”
C. Communication & Timing
• Speak clearly, courteously, and confidently.
• Serve drinks promptly after preparation (hot drinks served hot, cold drinks served cold).
• Check guest satisfaction discreetly:
o “May I get you anything else?”
2️⃣ Learner Practice Activities
Activity 1: Role Play
• Divide learners into pairs: one acts as server, the other as guest.
• Practice greeting, presenting, and serving the drink.
• Rotate roles so all learners practice both positions.
Activity 2: Tray Walking Drill
• Learners carry a fully loaded tray across the classroom or service area.
• Focus on maintaining balance, upright posture, and steady pace.
Activity 3: Full Service Simulation
• Prepare multiple coffee drinks.
• Learners serve to a small group of “guests” (classmates or trainer).
• Emphasis on timing, etiquette, and communication.
3️⃣ Key Teaching Points
Aspect Observation Focus
Posture Upright, relaxed, tray level
Tray Handling Balanced, stable, hands correctly positioned
Communication Polite, clear, confident, appropriate tone
Service Timing Prompt service, drinks served at correct temperature
Etiquette Serving from right side, addressing guests properly
Presentation Cups, saucers, and condiments arranged neatly
1️⃣ Posture & Tray Handling (20 Marks)
Criteria Excellent (4) Good (3) Fair (2) Poor (1) Score
Upright, relaxed posture ☐ ☐ ☐ ☐ ___
Tray held level and close to body ☐ ☐ ☐ ☐ ___
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Smooth, steady walking ☐ ☐ ☐ ☐ ___
Proper hand positioning ☐ ☐ ☐ ☐ ___
Safe handling of tray & items ☐ ☐ ☐ ☐ ___
Subtotal: ____ /20
2️⃣ Service Etiquette (20 Marks)
Criteria Excellent (4) Good (3) Fair (2) Poor (1) Score
Polite greeting & smile ☐ ☐ ☐ ☐ ___
Serving from the right side ☐ ☐ ☐ ☐ ___
Addressing guest appropriately ☐ ☐ ☐ ☐ ___
Offering sugar/milk/condiments ☐ ☐ ☐ ☐ ___
Avoids leaning over guest ☐ ☐ ☐ ☐ ___
Subtotal: ____ /20
3️⃣ Communication & Timing (15 Marks)
Criteria Excellent (3) Good (2) Fair (1) Score
Clear, confident speech ☐ ☐ ☐ ___
Prompt service ☐ ☐ ☐ ___
Checks guest satisfaction ☐ ☐ ☐ ___
Announces beverage correctly ☐ ☐ ☐ ___
Maintains professional demeanor ☐ ☐ ☐ ___
Subtotal: ____ /15
4️⃣ Presentation of Coffee (15 Marks)
Criteria Excellent (3) Good (2) Fair (1) Score
Cups & saucers clean and polished ☐ ☐ ☐ ___
Proper arrangement on tray ☐ ☐ ☐ ___
Condiments/milk/sugar neatly placed ☐ ☐ ☐ ___
Garnish or latte art (if applicable) ☐ ☐ ☐ ___
Overall visual appeal ☐ ☐ ☐ ___
Subtotal: ____ /15
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✅ TOTAL SCORE
Section Marks
Posture & Tray Handling ___ /20
Service Etiquette ___ /20
Communication & Timing ___ /15
Presentation of Coffee ___ /15
TOTAL ___ /70
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