CN Coffee Audit

• Store Name (Town and Name - i.e. Glasgow Union Street)

• Conducted on

  Date

• Area Manager

• Auditor

Coffee Process

• Barista(s)

• Was button 3 used for flushing?

  Yes

  No

• Has the coffee been levelled properly?

  Yes

  No

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

  Yes

  No

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

  Yes

  No

• Was the timer in use?

  Yes

  No

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

  Yes

  No

• Was the steamer purged before steaming?

  Yes

  No

• Was a thermometer in use?

  Yes

  No

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

  Yes

  No

• Was the steamer wiped and purged after steaming?

  Yes

  No

• Was the milk being steamed whilst coffee was extracting?

  Yes

  No

• Was the milk poured correctly? (spout for latte, side for cappuccino)

  Yes

  No

• Presentation up to standard (white disk, ring of crema)

  Yes

  No

• Are the foam levels correct? (Capp, 2 - 2.5 cm, Latte, 1 - 1.5 cm, Flat White, 0.5 - 1cm)

  Yes

  No

• Is the bar clean and free of coffee grounds?

  Yes

  No

• Coffee Photos

  Media

Pressure Check

• Is the pump pressure between 8 - 10 Bar

  Yes

  No

  Not Checked

• Is the steam pressure between 0.9 - 1.1 Bar

  Yes

  No

  Not Checked

Summary Comments

• Additional comments (optional)