Hospitality - Cafe Skills
Prepare and Serve Espresso Coffee
Mis En Place
Mis En Place is French for 'everything in it's place'. So before the service period begins it is important to be well organised and have everything in it's place, so you can make and serve coffee quickly for customers.
Before you start making coffee you should check:
-
 the serviceware – cups, glasses, saucers and spoons
-
 the supplies – coffee, milk, sugar, chocolate dusting powder, syrups, accompaniments, serviettes, takeaway cups and stirrers.
Serviceware
In the school cafe most of the drinks you will be serving will be in takeaway serviceware. These will need to be stored correctly and kept in a cupboard, hygienic and clean. Stock needs to be monitored to ensure supplies never run out.
Cups and glasses
However, in the 'outside world' coffee is served in different types of cups and glasses. Some styles of coffee have a particular type of glass or cup associated with them.
Cups and glasses are sometimes kept upside down on top of the espresso machine. This keeps them warm and makes sure nothing can fall into them.
Check for chips in cups, glasses or saucers regularly. Any damaged serviceware needs to be thrown out as germs can grow in the cracks.
Pre-Service Check
Before service, check the following points;
-
Make sure milk has been kept in the fridge at 0-4*C
-
Only pour in enough milk for the coffees you are making. Keep the rest in the fridge.
-
Check the steam wand is working and that there are no blockages.
-
POsition the nozzle over the drip tray and gently turn on the steamer tap. Be very careful not to burn yourself. Some of the water will be released before the steam appears. This is condensed steam, and if you don't get it out now it could end up in your milk jug, thus diluting the milk and this could affect the froth.
-
Bring you steam wand back out and turn on the steam tap as far as it can go. Check the steam has an even pressure pattern. Then turn off the tap.
 |
|---|
 |
 |
 |
 |
 |