EVIDENCE PLAN

Competency BARISTA NCII

standard:
Unit of competency: PREPARE ESPRESSO
Ways in which evidence will be collected:

Performance test

Oral questioning

Written Exam
The evidence must show that the trainee…
LO1. Prepare Espresso
 Checking the cleanliness and readiness of the ✔ ✔ ✔
espresso machine in accordance with industry
standards.*

 * Selecting and measuring coffee beans according to ✔ ✔ ✔

the required grind size for espresso.*

 * Operating the espresso machine to extract the ✔ ✔ ✔

espresso shot according to the standard procedure.*

 * Monitoring the extraction time and ensuring the ✔ ✔ ✔

espresso shot meets the quality standards.*

 * Serving the espresso according to customer ✔ ✔ ✔

preferences and enterprise standards.*

 * Cleaning and maintaining the espresso machine ✔ ✔ ✔

post-operation according to manufacturer's
guidelines.*

 * Identifying and troubleshooting common issues with ✔ ✔ ✔

the espresso machine.*

 * Applying hygiene and safety procedures during the ✔ ✔ ✔

entire espresso preparation process.*

*NOTE: CRITICAL ASPECTS OF COMPETENCY

 Written Test

Name: _____________________________________

Multiple Choice: encircle the correct answer

1. What is the ideal extraction time for a standard espresso shot?

a. 10-15 seconds
b. 20-30 seconds
c. 35-40 seconds
d. 45-50 seconds

2. Which of the following grind sizes is appropriate for preparing espresso?

a. Coarse
b. Medium
c. Fine
d. Extra coarse

3. What is the standard temperature range for water used in espresso extraction?
a. 85-90°C
b. 90-95°C
c. 100-105°C
d. 75-80°C

4. How many grams of coffee are typically used for a single shot of espresso?
a. 5-7 grams
b. 8-10 grams
c. 15-20 grams
d. 12-14 grams

5. What is the purpose of tamping the coffee grounds before brewing espresso?
a. To ensure even water distribution
b. To reduce bitterness
c. To increase the amount of crema
d. To cool down the coffee grounds

6. Which of the following indicates that an espresso shot is over-extracted?

a. Sour taste
b. Bitter taste
c. Sweet taste
d. Weak flavor

7. What is the role of the crema in an espresso shot?

a. Adds bitterness to the espresso
b. Enhances the aroma and flavor
c. Reduces the temperature
d. Dilutes the espresso

8. When should the espresso machine be cleaned to ensure optimal performance?

a. After every use
b. Once a day
c. Once a week
d. Once a month

9. What is the recommended pressure for extracting espresso?

a. 5-6 bars
b. 7-8 bars
c. 9-10 bars
d. 11-12 bars

10 What is the main characteristic of under-extracted espresso?

a. Bitter taste
b. Sour taste
c. Balanced flavor
d. Sweet taste

Identification: Identify what is being asked.

__________________1. The thick, golden-brown layer of foam that forms on top of a properly
extracted espresso shot.
_________________2. The process of compressing ground coffee evenly into the portafilter
before brewing.
________________ 3. The component of the espresso machine that controls the
temperature and pressure of the water used in extraction.
________________ 4. The process of running hot water through the coffee grounds to
produce espresso.
________________ 5. A brewing defect caused by too short an extraction time, resulting in
a weak and sour-tasting espresso.
Enumeration: give what is being asked

1. Enumerate 5 essential tools or material needed for preparing espresso.

2. List 5 parts of the espresso machine.

Alternate response test. Write TRUE if the statement is correct and FALSE if the
statement says otherwise.

1. The porta filter should always be hot before brewing espresso.

2. Grinding coffee beans too finely can result in over-extraction.
3. The steam wand is used to measure the temperature of the water.
4. Freshly ground coffee should be tamped evenly before brewing.
5. Regular cleaning of the group head is not necessary.
 Answer Keys

Multiple Choice:

1. B
2. C
3. B
4. D
5. A
6. B
7. B
8. A
9. C
10. B

Identification:

1. Crema
2. Tamping
3. Boiler
4. Extraction
5. Under-extraction

Enumeration:
1.
a) Espresso Machine
b) Grinder
c) Porta filter
d) Tamper
e) Fresh coffee beans
2.
a) group head
b) porta filter
c) steam wand
d) drip tray
e) pressure gauge

Alternate Response Test:

1. True
2. True
3. False
4. True
5. False
 TABLE OF SPECIFICATION

TEST ITEM DISTRIBUTION TOTAL

OBJECTIVES/ NUMBER PERCEN
FACTUAL TAGE
CONTENT COMPREHEN OF
KNOWLED APPLICATION (%)
AREA/TOPICS SION ITEMS
GE
• Multiple choice 10 10 30%

• identification
5 5 25%

• enumeration 5 5 25%
• alternate 5 5 20%
response
TOTAL 25 25 100%
 QUESTIONING TOOL

Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
The trainee should answer the following questions: Yes No
1. What is the ideal water temperature for brewing espresso?  
2. Why is it important to tamp the coffee grounds evenly in the porta
filter?  
3. What should you check before starting the espresso machine?
4. What are the signs of over-extracted espresso?  
5. How do you clean the group head after brewing an espresso shot?  

The candidate’s underpinning  Satisfactory  Not

knowledge was: Satisfactory

Feedback to trainee:

The Trainee’s overall performance was:

 Satisfactory  Not Satisfactory

TRAINEE: _________________________________________
Date: __________________

TRAINER: _________________________________________
Date: __________________
 QUESTIONING TOOLS ANSWER KEY

1. What is the ideal water temperature for brewing espresso?

- The ideal water temperature is between 90-96°C (195-205°F).

2. Why is it important to tamp the coffee grounds evenly in the portafilter?

- To ensure even extraction of the espresso shot.

3. What should you check before starting the espresso machine?

- Check if the machine is clean, properly heated, and filled with water.
4. What are the signs of over-extracted espresso?

- A bitter taste, dark color, and a dry or gritty mouthfeel.

5. How do you clean the group head after brewing an espresso shot?

- Flush with hot water and wipe the group head with a clean cloth.
 PERFORMANCE TEST
Specific Instruction for the Candidate
Qualification Barista NC II
Unit of Competency Prepare Espresso
Performance Objective: Given the materials, tools, and equipment, you should be able to prepare
espresso effectively, ensuring that the coffee is brewed to the correct standards of taste,
temperature, and presentation, while adhering to safety and hygiene protocols.
Supplies/ Tools and Materials: Coffee beans, detergent, descaler, milk, sugar and sweeteners,
cups and saucers, stirring spoons, disposable gloves, waste bins
Equipment: Espresso machine, coffee grinder, tamper, milk frother, thermometer, scales, jug for
milk frothing
Safety Precautions:
 Wear personal protective equipment.
 Inspect tools and equipment.
 Select suitable plate according to enterprise standards.
 Use appropriate measures to avoid burns from the espresso machine.
 Follow hygiene standards in cleaning and maintaining the espresso machine and
workstation.
 Handle electrical equipment with care and ensure proper storage after use.
 Adhere to waste disposal protocols.
Time Allotment: 1 Hour
Assessment method:

Demonstration with performance criteria checklist.

 Performance Criteria checklist
CRITERIA Yes No
Did you……?
Preparation:

 Coffee beans are fresh and correctly measured.

 Espresso machine and grinder are properly set up and

calibrated.

 Cleaning agents are available and used as required.

Brewing:

 Coffee grounds are correctly tamped and dosed.

 Espresso is extracted at the correct temperature and

pressure.

 Espresso shot is of the right volume and crema quality.

Presentation:

 Espresso is served in appropriate cups and saucers.

 Cup is clean and free from spills.

This performance test is designed to evaluate your ability to operate a bar area in a safe,
hygienic, and efficient manner, adhering to industry standards and enterprise protocols.