SITHFAB025 — Prepare and serve espresso coffee

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What an assessment for SITHFAB025 must cover

57 assessable components: 7 elements (30 performance criteria), 4 performance evidence and 16 knowledge evidence requirements, plus 7 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Organise coffee workstation.

1.1Complete mise en place for coffee service to enable efficient workflow and easy access to ingredients, equipment and service-ware.
1.2Place ingredients in correct containers and conditions to maintain freshness.
1.3Prepare espresso machine and grinder for service according to manufacturer instructions.

2 Select and grind coffee beans.

2.1Select coffee beans and grind to appropriate particle size according to relevant factors.
2.2Complete test extractions before service to ensure correct particle size of grind and assess and adjust according to relevant factors.
2.3Adjust grind regularly throughout the service period according to relevant factors.
2.4Monitor efficiency of grinder for correct dose and grind during use and resolve or report issues.
2.5Clean grinder as required during or after the service period.

3 Advise customers and take espresso coffee orders.

3.1Provide information and recommendations about types of coffee beverages and accompaniments.
3.2Identify customer preferences and take orders.

4 Extract and monitor quality of espresso.

4.1Select and prepare appropriate service-ware.
4.2Select correct filter basket and clean, dry and dose it with required amount of ground coffee.
4.3Tamp ground coffee to make even and level cake.
4.4Flush group head before attaching group handle to extract espresso.
4.5Monitor quality of extraction during service period and make adjustments.
4.6Monitor efficiency of espresso machine during service, and resolve or report issues.

5 Undertake milk texturing process.

5.1Select cold milk and appropriate milk foaming jug to fulfil customer orders.
5.2Purge the steam wand prior to texturing.
5.3Texture milk according to type of milk and coffee beverage.
5.4Visually and aurally monitor and adjust the texture and temperature.
5.5Clean the steam wand on the outside and purge after texturing.
5.6Combine foam and milk through swirling, ensuring even consistency.
5.7Pour milk immediately after swirling according to the coffee beverage.

6 Serve espresso coffee beverages.

6.1Present coffee beverages attractively and without drips and spills.
6.2Serve coffee beverages promptly at the required temperature and with appropriate accompaniments.
6.3Minimise waste to maximise profitability of beverages produced.

7 Clean espresso equipment.

7.1Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions.
7.2Maintain water filtration system according to organisational procedures.
7.3Refer faults and maintenance issues requiring technical specialists to supervisor.
7.4Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.

Performance evidence

prepare and present each of the following espresso-based coffee beverages on three different occasions within commercial timeframes: caffe latte, cappuccino, espresso (short black), flat white, long black, piccolo latte, mocha, ristretto, short and long macchiato
monitor quality indicators for extraction as listed in the knowledge evidence during preparation of the above espresso coffee beverages and make adjustments to restore extraction to required standard
present the above espresso coffee beverages and accompaniments with consistency and quality of: appearance, aroma, body, crema on top of the espresso, flavour, taste, strength, volume
use the correct equipment, ingredients and measures to prepare the above espresso coffee beverages

Knowledge evidence

types and characteristics of espresso coffee beverages specified in the performance evidence
different types of milk, their characteristics and uses for different types of coffee beverages
characteristics of different types of beans, blends and roasts
mise en place requirements for preparing coffee beverages
methods and techniques for preparing and serving espresso coffee beverages: grinding coffee beans, measuring dose by sight, electronically, manually and mechanically, tamping, extracting espresso, texturing milk, sequencing orders for the preparation of coffee beverages
quality indicators for espresso coffee extraction: changes in colour of crema, changes in flow texture, cake of used ground coffee, water pressure during extraction
options to meet specific customer preferences relating to: accompaniments, blends, service-ware, strength, sweeteners, type of: beans, milk
factors relevant to quality of espresso coffee: ambient humidity, consistency of used coffee grounds, crema on top of the espresso, quality and rate of espresso flow, steam pressure during foaming and steaming of milk, taste
extraction rates for the different espresso coffee beverages specified in the performance evidence
how and when adjustments are required to the following to ensure quality of espresso coffee: dose, grind, tamping technique, water flow, water pressure
organisational procedures and industry standards for: service-ware used for espresso coffee beverage presentation, accompaniments used to enhance beverages, presentation of beverages
appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to: ensure food safety, optimise shelf life
essential features and functions of different espresso machines and grinders used to prepare espresso coffee beverages: sizes and types of filter baskets and tampers, purging the steam wand, flushing the group head, cleaning and maintenance methods and procedures, symptoms of faults in espresso machines and grinders
safe operational practices and dangers of working with steam
basic maintenance and cleaning methods for espresso grinders, machines and equipment: back flushing the machine, brushing out doser chamber, pouring hot water to clean drainage pipes, using correct and environmentally sound disposal methods for coffee making waste, washing drip trays, washing and drying: bean hopper, group handle and filter basket, wiping down entire machine, wiping outside of steam wand and nozzle and purging inside with steam
content of safety data sheets (SDS) for cleaning agents and chemicals, or workplace documents or diagrams that interpret the content of SDS

Foundation skills

Reading skills: interpret organisational documents or diagrams that relate to: safety data sheets (SDS) and product instructions for cleaning chemicals; organisational procedures for operating, cleaning and maintaining equipment; read beverage menus and standard recipes for espresso coffee beverages.
Writing skills: use legible handwriting and accurate spelling to write orders and basic notes on customer preferences.
Oral communication skills: use active listening and open and closed probe questioning to determine customer preferences and offer suitable products.
Numeracy skills: visually estimate amounts of milk and make adjustments to doses of ground coffee.
Problem-solving skills: identify deficiencies in espresso extraction and make adjustments to ensure a quality product; monitor operational efficiency of espresso machine and adjust use during coffee beverage preparation.
Planning and organising skills: sequence the preparation of beverages and their components to efficiently serve customers.
Technology skills: use coffee grinders and espresso machines, and identify faults and maintenance issues as they arise.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHFAB025

What does an assessment tool for SITHFAB025 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHFAB025 needs to address all 57 unit components: 7 elements with 30 performance criteria, 4 performance evidence requirements, 16 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHFAB025?

Auditori pulls the current release of SITHFAB025 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHFAB025 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHFAB025 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHFAB025, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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