Coffee & Tea Audit V2 Copy

1. BENUGO barista uniform (correct uniform worn, clean & ironed)

2. Personal appearance (no jewellery, nail polish or accessories) H&H

3. English spoken at all times

4. Machine/Coffee area cleanliness appareance (CAYG)

5. Equipment ( dirty, damaged or missing parts)

6. Qualified barista at the machine all the time or during busy time

7. Appropriate levels at tills (one per till at busy times)

8. Barista in training (applies to all shops)

9. Full order taken from customer - repeat order for confirmation

10. Order verbally given to barista before taking the money

11. Drinks prepared in the correct order (F.I.F.O) Espresso

12. Prompt delivery to the customer - repeat drink to customer

13. Correct packaging sleeves/lids/trays/bags

14. Thank you delivered in a friendly way

15. Drinks delivered to customer within 1 minute of ordering

16. Good communication with customer (smile & eye contact)

17. Expresso, milk & tills team work / communication

18. Stock rotation (FIFO) Coffee, Milk, Syrups, Tea)

1. Opening procedure (first coffees)

2. Bean hopper fill level / 4 hour rule

3. One hour rule

4. What's the correct serving temperature for foamed and steamed milk.

5. Which are the 5 countries that our coffee comes from and what is each of the percentages?

6. What are the 4 ways we use to describe the BENUGO shot (how it should look like when brewing)

7. Hourly cleaning (group seals, handles, backflush, grinder, j-cloths, shot glasses, drip tray etc)

8. How many grams of coffee in a flat white shot

9. Can you name 2 of the 3 things that can cause an open bag of coffee to lose it's freshness

1. Back flush technique (H&S) no wiggle 10 - 15 seconds

2. Back flush before Espresso, Macchiato, De-Caf & Flat White

3. Dosing chamber kept half full / Ground coffee awareness

4. Dosing technique

5. Firm tamp (coffee will not fall from basket)

6. Dosing technique for flat white

7. Bless

8. Coffee wasted pulling shots?

9. Extraction time 23 secs (flow time taken on arrival)

10. Extraction time 23 secs Flat White

11. Steam arm purged before

12. Steam arm purged after / Left at biting point

13. Steam arm wiped every time (correct cloth used, red)

14. Steam arm wiped every time, soya (correct cloth used, green)

15. Correct texture and temperature of milk for drinks.

16. Milk wastage (no more than 4oz)

1. Espresso

2. Cappuccino

3. Latte

4. Flat white

5. Mocha

6. Hot Chocolate

7. Drinks weights

9. Americano made correctly (hot water first, shots added before milk)

10. Filter coffee time displayed when made / no longer than 2 hours

11. Loose leaf teas prepared and correct amount of tea pre bag.

1. Drink in coffee (served with a spoon & saucer) Take away coffee served with lid (sleeve Americano)

2. Drink in tea (served in a tea pot only no cup / spoon, saucer & cup) Take away tea lid and sleeve

4. Cup markings (neat, in correct place & red china marker used)