Title Page
-
Document No.
-
Audit Title
-
Client / Site
-
Conducted on
-
Prepared by
-
Location
-
Personnel
-
Can the team member describe the difference between a latte, cappuccino, americano, flat white and a mocha?
-
Is the team member prepared?<br>Coffee beans in hopper?<br>Milk on shelf?<br>Clean cups, tea spoons and saucers available?<br>Thermometer/ clean green cloth?
-
Does the team member know how to make the perfect steamed latte/cappuccino milk?
-
Has the team member purged the steam wand and flushed the group heads, before AND after making the coffee?
-
Has the team member wiped the coffee area down, using a green cloth?
-
What is the difference between a latte, a cappuccino and a flat white?
-
Can the team member name and explain the functions of:<br>the grouphead, pressure gauge, hopper, tamp, steam wand and blank filter, single basket and double basket?<br>
-
Does the team member know what temperature the milk should be steamed to?<br>(120°c)<br><br>
