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Assessment

Guest Experience

Engages guest upon entering the café

Takes order while answering any and all questions

Works to serve and retain guest

Smiles and is friendly in demeanor

Brewed Coffee

Can explain the basics of brewing coffee (extraction, grind setting, coffee to water ratio, turbulence, freshness)

Understands and demonstrates Coffee Freshness Standards

Explains all doses: coffee and water; Half and full brew

Demonstrates abilities in discussing differences in coffee to customers

Keeps the area clean and organized at all times

Hand Brew Bar

Can set pars for brew bar

Can make grind adjustments based on results

Brew properly extracted coffee

Explains all doses: coffee and water; Chemex & Bee House

Demonstrates abilities in discussing differences in coffee to customers

Keeps the area clean and organized at all times

Whole Bean

Demonstrates abilities in discussing differences in coffee to customers

Knows proper procedure for bagging whole bean coffee

Helping guests decide what coffee is best for them

Encourages guests to use whole bean coffee

Can grind coffee according to what method is used

Describes proper and improper ways to store/brew coffee

Espresso Bar
Espresso

Can make grind adjustments

Explains over extraction & under extraction

How to make adjustments based on evaluation

Can make all drinks to Cafe standard

Explains flavor differences in each drink

Espresso, macchiato, sidecar, cappuccino

Tasting and explaining espresso

Single origin and Espresso 700

Properly plates all drinks to Cafe standard

Milk Steaming

Properly steams milk to standard temps for all sizes (135-140 for traditional, 150-160 for all other drinks)

Proper texture for all drinks (Macchiato, cappuccino, latte)

Other

Keeps the bar clean, organized, and stocked at all times

Communicates on bar well and serves drinks in proper time (4 minutes)

Takes ownership of experience from behind the bar

Is efficient and effective on bar even in a rush

Coffee Knowledge

Keeps track of information regarding single origins

Can explain farm information: altitude, varietal, region, processing, farm facts

Can taste and describe coffee tasting notes

Completion

Additional Comments

Barista (Full Name and Signature)
Supervisor (Full Name and Signature)

Barista Training Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 2

A barista training checklist is used by training supervisors to assess the quality of work, job knowledge, and professional behavior of baristas. It helps to assess baristas if they are following the standard procedures set by the organization.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Assessment

Guest Experience

Engages guest upon entering the café

Takes order while answering any and all questions

Works to serve and retain guest

Smiles and is friendly in demeanor

Brewed Coffee

Can explain the basics of brewing coffee (extraction, grind setting, coffee to water ratio, turbulence, freshness)

Understands and demonstrates Coffee Freshness Standards

Explains all doses: coffee and water; Half and full brew

Demonstrates abilities in discussing differences in coffee to customers

Keeps the area clean and organized at all times

Hand Brew Bar

Can set pars for brew bar

Can make grind adjustments based on results

Brew properly extracted coffee

Explains all doses: coffee and water; Chemex & Bee House

Demonstrates abilities in discussing differences in coffee to customers

Keeps the area clean and organized at all times

Whole Bean

Demonstrates abilities in discussing differences in coffee to customers

Knows proper procedure for bagging whole bean coffee

Helping guests decide what coffee is best for them

Encourages guests to use whole bean coffee

Can grind coffee according to what method is used

Describes proper and improper ways to store/brew coffee

Espresso Bar
Espresso

Can make grind adjustments

Explains over extraction & under extraction

How to make adjustments based on evaluation

Can make all drinks to Cafe standard

Explains flavor differences in each drink

Espresso, macchiato, sidecar, cappuccino

Tasting and explaining espresso

Single origin and Espresso 700

Properly plates all drinks to Cafe standard

Milk Steaming

Properly steams milk to standard temps for all sizes (135-140 for traditional, 150-160 for all other drinks)

Proper texture for all drinks (Macchiato, cappuccino, latte)

Other

Keeps the bar clean, organized, and stocked at all times

Communicates on bar well and serves drinks in proper time (4 minutes)

Takes ownership of experience from behind the bar

Is efficient and effective on bar even in a rush

Coffee Knowledge

Keeps track of information regarding single origins

Can explain farm information: altitude, varietal, region, processing, farm facts

Can taste and describe coffee tasting notes

Completion

Additional Comments

Barista (Full Name and Signature)
Supervisor (Full Name and Signature)