Cafés Richard - Coffee Quality Audit

• Site conducted

  Select

• Customer name/Location

• Conducted on

  Date

• Brand and Training Manager

• Auditor

Coffee Preparation and Station Managment

• Barista(s)

• Flashing

  Yes

  No

  N/A

• Has the coffee been levelled properly?

  Yes

  No

  N/A

• Was the coffee tamped properly?

  Yes

  No

  N/A

• Was the handle wiped before inserting into the group head?

  Yes

  No

  N/A

• Correct Extraction Time? (20-30 sec for Espresso, 15 sec for Ristretto)

  Yes

  No

  N/A

• Was the steamer purged before steaming?

  Yes

  No

  N/A

• Is it correct Temperature (60-70 C)?

  Yes

  No

  N/A

• Are the 4 steps of milk steaming being followed? (1. Position, 2. Inject air, 3. Vortex, 4. Tap & Swirl.)

  Yes

  No

  N/A

• Was the steamer wiped and purged after steaming?

  Yes

  No

  N/A

• Was the milk being steamed whilst coffee was extracting?

  Yes

  No

  N/A

• Was the milk poured correctly?

  Yes

  No

  N/A

• Presentation up to standard (traditional or latteart)?

  Yes

  No

  N/A

• Are the foam quality meet CDS criteria(silky smooth, shinny texture)?

  Yes

  No

  N/A

• Is the bar clean and free of coffee grounds at the end?

  Yes

  No

  N/A

• Coffee Photos

  Media

Service

• Is the coffee served properly(within 30sec after the preparation)?

  Yes

  No

  N/A

Machine and Grinder Evaluation

• Is the pump pressure at 9 Bar

  Yes

  No

  Not Checked

• Is the steam pressure between 1.2 - 1.5 Bar

  Yes

  No

  Not Checked

• Is the machine left clean at the end ?

  Yes

  No

  Not Checked

Summary Comments/Action to be taken

• Additional comments (optional)