Title Page
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Coffee Hero?
At the bar
As you order
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Select date
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Location
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Store Name - when location is not available
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Barista Name
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Barista Level
- Red Tshirt
- Barista Black Tshirt
- Shift leader
- ASM
- MIT/FM
- SM/HM
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Which drinks were ordered?
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Was Single Origin offered?
At the bar
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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 timer in use?
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Correct ROP? (20-22 sec for Espresso & stopped @ 15 sec for Ristretto)
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What was the ROP?
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Was the milk being steamed whilst coffee was extracting?
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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 poured correctly? (spout for latte, side for cappuccino)
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Clean as you go? Is the work area clean and tidy?
At the table
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Presentation up to standard (white disk, ring of crema)
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Are the foam levels correct? (Capp, 2 - 2,5 cm, Latte, 1 - 1,5 cm, FW, 0.5 - 1cm)
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Drink Temperature?
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Steps to work on
- 1- Position
- 2 - Inject air
- 3 - Vortex
- 4 - Tap &Swirl
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Photo/s
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Who did you give feedback to?
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What feedback did you give?
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Additional comments (optional)