Title Page
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Auditor
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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
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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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Timer in use?
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Correct ROP? (20-22 sec for Espresso, 15 sec for Ristretto)
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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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Was the milk poured correctly? (spout for latte, side for cappuccino)
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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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Is the bar clean and free of coffee grounds?
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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
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Additional comments (optional)
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Photo/s
