Title Page

  • Coffee Hero?

At the bar

As you order

  • Select date

  • Location
  • Store Name - when location is not available

  • Barista Name

  • Barista Level

  • Which drinks were ordered?

  • Was Single Origin offered?

At the bar

  • 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 timer in use?

  • Correct ROP? (20-22 sec for Espresso & stopped @ 15 sec for Ristretto)

  • What was the ROP?

  • Was the milk being steamed whilst coffee was extracting?

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

  • Clean as you go? Is the work area clean and tidy?

At the table

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

  • Are the foam levels correct? (Capp, 2 - 2,5 cm, Latte, 1 - 1,5 cm, FW, 0.5 - 1cm)

  • Drink Temperature?

  • Steps to work on

  • Photo/s

  • Who did you give feedback to?

  • What feedback did you give?

  • Additional comments (optional)

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.