Becoming a knowledgeable barista with a social conscience

Unit Standards 17285: Demonstrate knowledge of coffee origin and production – Level 3, 3 credits 17285: Demonstrate knowledge of espresso coffee equipment and recipes – Level 2, 4 credits 17286: Prepare and present pressed coffee for service – Level 2, 2 credits 17287: Prepare and present filtered coffee for service – Level 2, 2 credits 17288: Prepare and present espresso beverages for service – Level 3, 5 credits Total: Level 2 – 8 credits, Level 3 – 8 credits

Course Structure Introduction and history of coffee – including Fair Trade. Coffee production. Coffee equipment and coffee basics. Roasting coffee – field trip to Raetihi Volcano Coffee. Practical – coffee production  espresso, filtered and pressed.

Black Gold – Fair Trade Coffee

Discussion of “Black Gold” What is fair trade? What is its main purpose? Why are people interested in fair trade? Why do we need fair trade? How does fair trade work? What are the steps from coffee grower to coffee drinker? How can we help?

Watch DVD and take notes

Discussion of “Black Gold” What is fair trade? What is its main purpose? Why are people interested in fair trade? Why do we need fair trade? How does fair trade work? What are the steps from coffee grower to coffee drinker? How can we help?

DVD continued Let’s watch chapters 18 – 21 to finish off. Then we’ll discuss what we have seen.

End