Author(s): Jill Adams
Five years ago positions for workers in cafés and other food and beverage outlets were advertised as 'coffee makers'. Over the past few years the word 'barista' has appeared, reflecting the importance of the area of coffee making in the food and beverage industry. Barista - A Guide to Espresso Coffee has been written to reflect the increased level of professionalism of this position, providing students with a solid grounding for the roles they may undertake.
This book covers the full range of underpinning knowledge for the competency THHBFB12B Prepare and serve espresso coffee and provides complete instruction in espresso making skills. It includes comprehensive information on the procedures for making espresso coffee, and information on how coffee is produced and the history of coffee in Australia.
As well as extensive coverage on the espresso menu, the steps in making espresso coffee, milk texturing, ascertaining the correct grind, setting up and cleaning and the relevance of these activities in the barista role, the text also provides detailed assessment activities for students to practice their skills and knowledge.