Information

  • Site conducted
  • Add location
  • Add location
  • Store Name (Town and Name - i.e. Glasgow Union Street)

  • Conducted on

  • Area Manager

  • Auditor

Coffee Audit - Overview

Coffee Process

  • Barista(s)

  • Is setup prepared after taking the order? Tray, saucers, teaspoons correct? and as per standard?

  • Was button 3 used for flushing?

  • Has the coffee been levelled properly?

  • Was the coffee tamped properly? (once for espresso, twice for ristretto)

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

  • Was the steamer purged before steaming?

  • Was a thermometer in use?

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

  • Was the steamer wiped and purged after steaming?

  • Was the milk being steamed whilst coffee was extracting?

  • Is the cappuccino made with the creamy foam and ring to the top of cup with the 2cm-2.5cm of foam? Did the barista asked for chocolate powder on top?

  • Latte has 1-1.5cm foam? Is the foam silky and smooth? Made with CN standard latte art?

  • Flatwhite 2 shots of ristreto 25 sec using timer? 0.5cm of foam with a heart design on top? is the temperature correct? 140 degrees

  • Cortado has 0.5cm of foam and has tulip design on top? Is the biscotti served? Is the temperature correct? 140 Degrees

  • Is the americano made as per standard? 1.5inch space for small and regular and 1inch for grande? (without milk) Did the barista offered milk on the side?

  • Correct ROP? (20-22 sec for Espresso, 15 sec for Ristretto) Timer was used?

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  • Ordered Seasonal drink made as per standard? (recipe and presentation checked)

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  • Is the bar clean and free of coffee grounds?

  • Latte

  • Coffee Photos

Pressure Check

  • Is the pump pressure between 8 - 10 Bar

  • Is the steam pressure between 0.9 - 1.1 Bar

Summary Comments

  • Additional comments (optional)

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