Print

Daily Coffee machine and grinder set up

A lot of action happens at business throughout the day, but some steps you just cannot skip as your coffees will deteriorate over the days. People talking about barista training or saying “our staff don’t know how to make drinks properly”. Below is just a basic test for each coffee machine site. The score is out of a possible 23. If you cannot score your self high up, then why book the barista training on how to make the different drinks when you cannot look after your coffee machine and grinder correctly…

For all the science of coffee making and barista skills you only have to get these simple steps correct below and you will stand out way above the competition. Notice the difference


  The coffee machine says! Description Tick
1

Wake me up!

Clean me

Check my arms

Clear my water

Assemble group handles and meshes.

Back flush coffee machine cleaning powder.

Check all 4 holes are clear in end of both steam arms.

Run group head 5-6 times to bring fresh water in machine.

Run a jug of hot water out of water out let (this will bring fresh water into the main boiler)

1

1

1

1

1

2

Get my partner ready

Keep the smell

Test me

 

Time me

Adjust me

Pour 500g to1 kg of coffee beans in the top hopper of the coffee grinderto daily mark on hopper. (this will depend on how busy the site is)

Store the open bag of coffee beans in an air tight container.

Grind off fresh coffee into lower hopper (enough to make a few espresso coffees to test the grind)

Test by making an Espresso- time to dispense should be between 13 to 20seconds (depending on the coffee blend) coffee should be full of flavour with a thick layer of crema on top of the espresso.

Adjust the coffee grinder 1 to 2 notches either way (fine or course) depending on how you find the test espresso.

1

 

1

1

 

1

 

1

3

Check that Milk

 

Tools ready

 

I`m warming the cups

Check the milk for bubbles. (pour out cold fresh milk into a glass and look for bubbles)

Different sizes of milk jugs clean and ready for use – 0.6L for one cup. and 2× 1L jug for two cups.All jugs need temperature gauges clipped in.Spatula ready.

 

Clean damp J-cloth ready to wipe steam arm

Make sure all the cups are on top of the machine and ready for the days service. Cups should be warm from being on top of the machine (if not have you got too many cups on machine?)

 

1

 

1

 

 

1

1

 

4 Please do for me my friend!

Across the day…

Always use fresh milk for a Flat White

Always use fresh milk for a Cappuccino

Excess milk that has been heated up, poured in a separate jug to use for Latte and Hot Chocolate.

As the end of the day approaches, coffee grinding is kept low and beans are not re-stocked in hopper.

 

1

1

1

 

1

5

Getting Ready for bed

 

End of the day…

Back Flush the coffee machine with just fresh water and not powder.

Remove meshes and handles from coffee machine and place into a big jug or container. Put 4 scoops of cleaning powder in container and add in hot water. Leave this over night

Take drip tray out of machine and clean out the waste box. Do this with a damp cloth removing all used coffee, and then pour hot water down waste pipe to check if clean.

Every two days put 4 tea spoons of cleaning powder in waste box. Fill and flush with hot water to clean waste pipe.

 

1

 

1

 

1

 

1

6 Good night! see you in the morning Remove all ground coffee from lower hopper and put into an air tight container to maintain freshness. 1
7 What did you score? Name…………………Date…………………Site Name……………………… …./23

 

Print

Copyright Arden Coffee Sales Ltd 2015 All rights reserved. Web Design Chesterfield by CNS Media

» Switch to Desktop Site