Barista Assessment

• Coffee Maker / Site / email

• Date

  Date

Perfect Espresso

• Cleaning the handle

• Dosing

• Tamping

• Rinsing the group

• Blessing

Altering the grind

• Making the shot fast

• Making the shot slow

• Making the shot at 23"

Perfect ristretto

• Dosing

• Tamping

• Blessing

• Back flushing

• Brewing

Milk

• Correct size of the jug

• Correct amount of milk / Wastage

• Correct use of the steam arm

FLAT WHITE

• Temperature

• 135F/145F (5) / <135F - >145F (3) / <125F - >155F (0)

• Steaming technique

• Texture

• Latte Art

CAPPUCCINO

• Temperature

• 150F - 155F (5) / <150F - >155F (3) / <140F - >160F (0)

• Frothing technique

• Texture

• Weight

• 230g - 250g (5) / <230g - >250g (3) / <220g - >260g (0)

LATTE

• Temperature

• 150F - 155F (5) / <150F - >155F (3) / <140F - >160F (0)

• Steaming technique

• Texture

• Weight

• 360g - 400g (5) / <360g - >400g (3) / <330g - >410g (0)

AMERICANO

• Perfect technique

• Health and safety

• CAYG

• Marking system

• Team Work

• Working within the 15' allowance

• Working with the 500g coffee beans allowance

• Written test