Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Is the team member prepared?<br>Coffee beans in hopper?<br>Milk in fridge?<br>Clean cups, tea spoons and saucers available?<br>Thermometer / clean milk cloth?
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Has the team member created a perfectly served hot beverage?
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Back flushing group heads before and after?<br>Did they purge the steam wand before and after?<br>
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How many days should the beans stay in the hopper for?<br>(1)
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Can the team member describe:<br>The grouphead?<br>Pressure gauge?<br>Hopper?<br>Tamp?<br>Steam wand?<br>Portafilter?<br>Blank filter?<br>Single basket?<br>Double basket?<br>
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Once the coffee is in the grind chamber how many hours can we use it for?
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What temperature should you heat the milk to?<br>(120')<br><br>
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What is the difference between a latte, a cappuccino and a flat white?
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What is the ideal coffee extraction time?<br>(22-28secs)
