CN iBarista - UAE

• Yes

  No

  N/A

• Auditor

• Store Incharge

• Date & Time

  Date
• Location
  Address

• Store Name - when location is not available

• Barista

Coffee Quality

• Coffee scales working properly

• 14 - 15 grams dose of coffee per grinder (both grinders)

  Yes

  No

  N/A

• Rate of pour 20 - 21 seconds (use the timers) are timers in place

  Yes

  No

  N/A

• Coffee Checklist up to date

  Yes

  No

  N/A

• Milk Thermometers calibrated correctly within 2 degrees

  Yes

  No

  N/A

• Coffee beans being stored correctly (fridge in sealed container)

  Yes

  No

  N/A

• Weekly store Coffee Audits completed

  Yes

  No

  N/A

• Maestro Coffee File organized an up to date

  Yes

  No

  N/A

• Steam pressure correct (check display is between 0.9 & 1.1 bars) & Water pressure correct (8 & 10 bars)

  Yes

  No

  N/A

• Does the barista knows how to calibrate the coffee machine and grinder ( water volume + dose )

  Yes

  No

  N/A

Golden Rules

• FLUSH GROUP HEAD ( Button #3 )

  Yes

  No

  N/A

• LEVEL & WIPE HANDLE

  Yes

  No

  N/A

• PURGE & WIPE STEAM<br> WAND<br>• Before and after

  Yes

  No

  N/A

• EXTRACT & TIME<br>• ROP=21 Seconds<br>(+/-1 second) for<br>espresso<br>• 15 seconds for<br>Ristretto<br>

  Yes

  No

  N/A

• CLEAN AS YOU GO

  Yes

  No

  N/A

PARAMETERS FOR A PERFECT ESPRESSO EXTRACTION

• DOSE: The correct dose of coffee at Caffè Nero is between 14 and 15 grams. The classic<br>Italian amount for a dose is 14 grams. We dose at 15 grams to account for any loss of<br>coffee grounds during dispensing and / or levelling phase. This amount will ensure<br>consistency when brewing an espresso. A dose that is too high or too low will result in a<br>fluctuating rate of pour. Check the weight of your dose at least twice a day and adjust it<br>accordingly.<br>

  Yes

  No

  N/A

• GRIND: The particle size of ground coffee should not be too fine or too coarse. The<br>correct grind will result in a slow and steady flow of espresso into the cup. A fine grind<br>will cause a greater resistance to the flow of water through the coffee, resulting in the<br>coffee being over-extracted (longer extraction time), so adjust your grinder to a coarser<br>grind. Coarse grind will cause less resistance to the flow of water through the coffee,<br>resulting in the coffee being under-extracted (shorter extraction time), so adjust your<br>grinder to a finer grind. After adjusting the grind, dispense one shot of coffee and<br>dispose of the loose grounds and time your espresso from the second shot onwards.<br>

  Yes

  No

  N/A

• BOILER PRESSURE: During the extraction the water temperature must be between<br>88 - 93◦C to ensure the coffee brews correctly. As it is not easy to control the<br>temperature of the water, check the boiler pressure gauge. When the pressure is<br>between 0.9 to 1.3 bars the water should be at the correct temperature. If not, inform<br>your manager immediately.

  Yes

  No

  N/A

• PUMP PRESSURE:<br>The perfect espresso requires 9 bars of pressure. Check the water pressure gauge while<br>extracting the coffee. If it is not between 8 and 10 bars, inform your manager<br>immediately.

  Yes

  No

  N/A

• VOLUME: the correct volume for an espresso is 25ml + crema. To check the volume,<br>you can weigh the espresso on a scale. The correct weight is around 30 grams.

  Yes

  No

  N/A

Coffee Machine & Equipment

• Coffee machine clean

  Yes

  No

  N/A

• Grinders - clean, tampers secure & lids present

  Yes

  No

  N/A

• Steam wands clean - no burnt milk build up

  Yes

  No

  N/A

• Check handles & baskets are clean & not damaged

  Yes

  No

  N/A

• Grinders being cleaned in the correct way (check for Barista understanding)

  Yes

  No

  N/A

• Check group heads are clean & not damaged

  Yes

  No

  N/A

• Check coffee drawers & knockout bars are in good condition

  Yes

  No

  N/A

• Group head back flush after each time handle is removed

  Yes

  No

  N/A

• Drip tray is cleaned after several coffee making

  Yes

  No

  N/A

Coffee Set Up & Milk Management

• Shot glasses in use clean & undamaged

  Yes

  No

  N/A

• Spoon & whisk container - water changed regularly

  Yes

  No

  N/A

• Milk jug clips in use

  Yes

  No

  N/A

• Are correct milk jugs used accordingly

  Yes

  No

  N/A

• Milk jugs clean & no milk jugs sat with old milk

  Yes

  No

  N/A

• Milk steamed correctly for smooth and silky foam

  Yes

  No

  N/A

• Milk jugs washed in dishwasher at least every hour or every after rush

  Yes

  No

  N/A

Service Standards

• All drinks served with correct spoon (teaspoon or long spoon)

  Yes

  No

  N/A

• Small milk jars used for Tea and Americano

  Yes

  No

  N/A

• All Barista to make a coffee before starting their shift (Espresso)

  Yes

  No

  N/A

• Button number 3 being used for Flushing

  Yes

  No

  N/A

• All drinks are served in clean non-chipped crockery

  Yes

  No

  N/A

• Takeaway coffee lids always secured properly

  Yes

  No

  N/A

• Takeaway coffee sleeves available and always given with Tea & Americano

  Yes

  No

  N/A

Drinks Test (Remember to check taste, milk quality, recipe standard & final presentation) NO POINTS ON COFFEE IF DOSE OR GRIND IS WRONG

• Single Espresso (NO points if dose or grind is wrong)

  Yes

  No

  N/A

• Regular Cappuccino (NO points if dose or grind is wrong)

  Yes

  No

  N/A

• Flat White

  Yes

  No

  N/A

• Cortado

  Yes

  No

  N/A

• Americano

  Yes

  No

  N/A

• Campaign iced drinks

  Yes

  No

  N/A

• Campaign hot drinks

  Yes

  No

  N/A

Additional Remarks

• Yes

  No

  N/A

• Photo/s

  Media