Audit
Is the team member prepared?
Coffee beans in hopper?
Milk in fridge?
Clean cups, tea spoons and saucers available?
Thermometer / clean milk cloth?
Has the team member created a perfectly served hot beverage?
Back flushing group heads before and after?
Did they purge the steam wand before and after?
How many days should the beans stay in the hopper for?
(1)
Can the team member describe:
The grouphead?
Pressure gauge?
Hopper?
Tamp?
Steam wand?
Portafilter?
Blank filter?
Single basket?
Double basket?
Once the coffee is in the grind chamber how many hours can we use it for?
What temperature should you heat the milk to?
(120')
What is the difference between a latte, a cappuccino and a flat white?
What is the ideal coffee extraction time?
(22-28secs)
