Information
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Site conducted
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Add location
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Add location
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Store Name (Town and Name - i.e. Glasgow Union Street)
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Conducted on
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Area Manager
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Auditor
Coffee Audit - Overview
Coffee Process
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Barista(s)
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Is setup prepared after taking the order? Tray, saucers, teaspoons correct? and as per standard?
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Was button 3 used for flushing?
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Has the coffee been levelled properly?
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Was the coffee tamped properly? (once for espresso, twice for ristretto)
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Was the handle wiped before inserting into the group head?
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Was the steamer purged before steaming?
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Was a thermometer in use?
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Are the 4 steps of milk steaming being followed? (1. Position, 2. Inject air, 3. Vortex, 4. Tap & Swirl.)
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Was the steamer wiped and purged after steaming?
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Was the milk being steamed whilst coffee was extracting?
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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?
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Latte has 1-1.5cm foam? Is the foam silky and smooth? Made with CN standard latte art?
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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
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Cortado has 0.5cm of foam and has tulip design on top? Is the biscotti served? Is the temperature correct? 140 Degrees
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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?
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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?
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Latte
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Coffee Photos
Pressure Check
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Is the pump pressure between 8 - 10 Bar
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Is the steam pressure between 0.9 - 1.1 Bar
Summary Comments
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Additional comments (optional)