Barista: A Guide to Espresso Coffee: A Guide to Expresso Coffee : 9781862505384

Barista: A Guide to Espresso Coffee: A Guide to Expresso Coffee

Adams, Jill
 
Edition
 
1
ISBN
 
9781862505384
ISBN 10
 
1862505381
Published
 
26/12/2005
Published by
 
Pearson Australia
Pages
 
102
Format
 
In stock
 
Title type
Book
$42.99
 
 
 
Description
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.

Table of contents
  1. Introduction to Coffee 
  2. A Brief History of Coffee Drinking 
  3. ABC of Espresso 
  4. The Grinder 
  5. Milk Texturing 
  6. Getting Started and Cleaning Up 
  7. Assessing Your Skills
Appendix 1: Barista Championship Scoresheet
Glossary
Further Resource List
Features & benefits
  • A comprehensive guide to the whole coffee making process provides students with a rich source of information relevant to industry and the role of the barista
  • Designed to engage students in the subject, improving the acquisition of the skills and knowledge
  • Highly illustrated with numerous photographs and drawings to provide visual links for students when not actually practicing skills
  • Provides students with a range of self assessment opportunities
Author biography
A qualified teacher, a graduate of the Cordon Bleu Ecole Cuisine in Paris, and formerly Victorian training manager with Lavazza, Jill Adams is currently Training and Development Manager of the Coffee Academy, a joint initiative of Douwe Egberts Australia and the William Angliss Institute of TAFE.
Target audience

This text supports the knowledge and skills components of the following competency standard:

  • THHBFB12B     Prepare and serve espresso coffee
  • SITHFAB012A      Prepare and serve espresso coffee
Educator downloads