Coffee

Making coffee is an important part of hospitality at TAC. It is a great way to help newcomers feel welcome and give people a hub to chat.

If you’re involved in making and serving coffee at church - thank you! On this page you’ll find some information to help you better understand some of our coffee equipment. Daniel Jau-Fuller also runs training periodically to up-skill our resident baristas!

Using the Grinder

  • Select dose ‘1’

  • Press in the empty basket to activate the grinder and leave it in place until it stops

  • Remove and lightly tamp

  • Press in the basket for a second time until it stops again (it is vital to include this second dose)

  • Remove and heavily tamp

  • Pour coffee

Set Up

  • Fill water tank

  • Turn on grinder and coffee machine

  • Put portafilter, tamper, tamping mat, milk jugs and wiping cloths in place

  • Ensure you have a good supply of cups/lids (approx 70 required)

  • Set up sugar, teaspoons, milk and rubbish bin

  • Ensure you have a good supply of coffee beans and hot chocolate powder

Hot Chocolate Preparation

  • Prepare 30-35 cups on table

  • Place one scoop of chocolate powder in each cup

  • Pour approx 30ml boiling water into each cup

  • Steam milk and pour into each hot chocolate

Coffee Shots

  • Insert portafilter (into group head closest to grinder)

  • Place 2 cups under each spout

  • Press the middle button of the 5 available (2 shot selection) 

Milk Steaming

  • Fill milk jug approx halfway (bottom of pouring spout to be specific)

  • Insert steam want so just the very bottom of steam tip is covered

  • Turn steam knob on to max steam

  • Steam milk to 65degrees (green on the temperature strip on milk jug)

Pack Up

  • Wash milk jugs 

  • Empty rubbish bags

  • Rinse portafilter and tamping mats 

  • Pack away everything in cart

  • Wipe down machine tray and grinder tray

  • Turn off machine and grinder