Coffee Audit (Caffe Nero)

Classico: Does the grind check achieve a level of 30ml(including crema) of espresso in 21 seconds(+/-1 sec) and does the dose check dispenses 14-15 grams of coffee.

Grind Check Knowledge: Can the team member on the machine confidently explain the practical visual grind checks and why they are completed? Do they have a good knowledge of extraction time?

Fresh milk: is fresh milk/dairy alternative always heated to the correct temperature and prepared in an appropriate sized color-coded jug without topping or reheating? Is dairy free milk is offered?

Fresh Coffee: Is the coffee immediaetly extracted after being locked in the group handle?

Steam Arms: Is the steam arm purged before and after use, wiped with a clean color-coded cloth and stored in a seperate stainless steel pot?

Tamping: Are all team members following the steps of level, tamp, wipe? Are all group handles clean(without coffee residue/ carbon build up?)

Milk Thermometers: Are all milk Thermometers in use calibrated correctly and have metal clips attached?

Coffee Machine and Equipment: Are coffee machines clean and working efficiently and are all buttons calibrated to dispense the volume of coffee? Are all coffee machines,grinders,group handles, and color-coded milk jugs kept clean at all times and used accordingly?

Espresso: Is the range prepared using the correct process and served to Caffe Nero Standard? <br>- Crema should be hazelnut in color, 0.5cm in volume, ROP 21 seconds (+/- 1 sec). - Serve in correct cup, saucer and teaspoon ( not chipped). - Timer is used during extraction. - Taste profile should be notes of toasted bread and intense dark chocolate flavour and slight sweetness of caramel.

Americano: Are Americano prepared using correct process and served to Caffe Nero Standard? - Hot water is placed first before espresso shots. - Visible amount of crema on top of the drink. - Is milk offered on the side (hot or cold).

Cappuccino: Is the milk/dairy alternative frothed correctly and the final prepared drinks served to Caffe Nero Standard? - Should have 2.5 - 3cm foam, bubble free, domed. - Chocolate powder is offered. - Milk management.

Latte: Is the milk/dairy alternative steamed correctly and the final prepared drink served to Caffe Nero Standard? - Should have 1-1.5cm foam, cream ring. - Any latte art is acceptable

Flat white: Is the milk/dairy alternative textured correctly and the final prepared drink served to Caffe Nero Standard? - Textured milk temperature should be 140f. - ROP should be 15 seconds, and double-tamped. - Should have 0.5cm foam and heart latte art.

Seasonal Range or Market specific or Campaign Drink: Is the drink prepared following the correct and served to Caffe Nero Standard?

Final drink presentation: Are all drinks served to Brand Standard? Are all takeaway drinks served with a securely placed lid?

Genuine greeting/ personalized

Asked for your order (repeat the order). Suggest specific items apart from your order, upsell bigger size.

Engagement( i.e. asked open-ended questions, share stories, etc)

Offered Loyalty Card and explain the mechanics (Amber card as well)

Condiments/sugar

Thank and asked for repeat business (i.e. see you later, comeback again, etc)

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