Title Page
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Site conducted
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Evaluation conducted on (date)
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Evaluation conducted by
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Location
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Full name of Team member evaluated
Barista Evaluation
Prep
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Pre dose the milk pitcher
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Preheating Ceramic cups
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Wipes out porta filter basket with dry cloth
Dose
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Correct grams used (18g VST)
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Wastage of grinds
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Level grinds in basket
Tamp
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TAMP Levels porta filter parallel on tamp mat
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Level Tamp
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Applies tamp keeping 90 degree angle
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Applies 360 degree polish - No pressure
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Places tamper down on dry surface
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Purges group head just before insertion - 2 secs +
Extraction
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Inserts porta handle and brew immediately
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Pulls shots evenly into correct cup
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Scrutinises shot as it pours
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Correct time 22-28 seconds
Milk Preparation
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Purges the steam wand
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Textures milk as shot pulls
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Buries wand, creates vortex and aerates
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Keeps aeration tight with crisp sound
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Milk is 70-75 degrees
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Wipes excess milk off steam wand
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Purges steam wand
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Lets pitcher set and swirls before pour
Milk Pour
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Pours to correct volume- Dome over rim
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Demonstrates latte artistry
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Finishes beverage within seconds of shot end
Quality
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Espresso - Red- gold, mottled, no blonde (Visual)
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Espresso - Sweet, balanced, aftertaste (Taste)
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Flat White - Correct micro texture of milk
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Flat White- Correct Milk temperature
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Flat White- Correct quantity and depth of foam
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Flat White- Overall taste profile (Caramel /Milk Chocolate)
Clean
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Correctly knocks out puck and rinses porta filter
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Replaces clean porta filter in group head immediately
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Follows good hygiene standard
Observation
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Discards and re-prepares milk if poor
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Discards and re-prepares espresso if poor
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Espresso bean hopper at least half full and clean
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Works quickly serving promptly
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Routine cleaning - Brushes group heads
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Routine Cleaning - Wipes down dry and wet area
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Uses different clothes for correct application
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Time - 3 min to complete (-1 for every 30 seconds over)
Validation
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MOD full name
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Evaluation discussed with MOD
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Signature of MOD
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Signature of Support Office representative