Coffee Call to Action

Coffee/cream/sugar machine calibration logs are completed and corrective action taken as needed?

Coffee is brewing at 59oz. (Bottom of brown neck) and at 185F/85C?

All coffee/espresso/cream/sugar machine cleaned as per schedule (shift, daily, weekly)?

Coffee packages NOT pre-opened and FIFO being used in FOH and BOH?

Coffee grinds are discarded immediately after the brew cycle has completed?

All pots are marked fresh according to applicable standards (including iced coffee) and thrown at end of shelf life?

All thermal carafes (Dark Roast/Decaf) and glass pots (Original Blend) are cleaned every shift and are in good repair? Carafes/pots/filter baskets are rinsed after each use, with no residual water left after rinsing (pay special attention to water in thermal carafes).

All lids are marked for accuracy and orders are repeated back to the guest upon presentation to ensure accuracy?

Can team members describe all blends of coffee correctly? (Including espresso)

Espresso beans marked for freshness in the hopper?

Espresso steam wand cleaned and purged after each use?

Grinder chute free from coffee build up?