Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Coffee Audit

  • Speed of service correct for the time of day

  • Barista interacting positively with customers during their wait

  • Is the barista working on the machine signed of to at least level 1

  • Is there a Head Barista signed off in the bakery

  • Is there a sufficient amount of baristas at level 1 in the bakery

Espresso

  • Bags of beans rotated & order levels correct

  • Group head flushed

  • Group basket dried

  • Dose pulled 3 times, weighed between 18.5 & 19.2g with minimal spillage

  • Coffee leveled correctly

  • Tamping correct (straight wrist, using tamp mat & edge of the group handle & tamper twisted 90 degrees

  • Espresso brewed immediately

  • Extraction time between 22-26 seconds

  • Yield 33-36g

  • Crema creamy & an even caramel colour

  • Taste (balanced between acidity & bitterness espresso tastes clean, not ashy or dirty)

Barista Knowledge

  • Barista can demonstrate how to check and adjust dose

  • Barista can demonstrate how to check & adjust extraction time

  • Barista answers 3 of the following correctly. <br>What affects extraction time <br>What is the difference between arabica & robusta beans What is the name of our espresso blend <br>What is the recipe spec <br>What is the name of our coffee roaster & why are they top quality How often should the recipe be checked What factors effect the extraction time of the espresso - name 3

  • How would you describe a Cappuccino, latte. flat white, piccolo & espresso - Auditor to choose 1 to ask

  • Why do we only serve our coffee in one size

  • What should be done with excess coffee grind at the end of the night

Milk Based Drinks

  • Fresh milk being used

  • Clean jug is being used & all 3 sizes of latte jug & 2 belly jugs available

  • Milk thermometers being used

  • Milk correct temp - 150F/65 degrees C

  • Steam wand purged before & after steaming

  • Steam wand cleaned with yellow cloth

  • Milk textured correctly (in whirlpool direction)

  • Milk finished correctly (tapped & swirled so the milk has no large air bubbles & is shiny)

  • Drink visually correct (depth of foam & or latte art & served according to spec

  • Consistency & persistence of foam - smooth & silky with no large air bubbles, foam does not collapse & come back when pushed away with a spoon

  • Flavour - the temperature & balance of espresso & milk is correct

Equipment

  • Coffee Area clean

  • Grinder clean & in good working order

  • Cup warmer functional & clean

  • Steam pressure between 1-1.5 when steaming

  • Water pressure 9 bar when brewing

  • All control buttons clean & working

  • Steam wand knobs easy to turn & clean

  • Water temperature on machines with a digital display approx 94 degrees. The brewing temperature of water hitting the coffee inside the grouphead should be 91-92 degrees

  • Shower screens clean & not damaged

  • Group seals in good repair & portafilters not leaking

  • Portafilter springs holding the baskets & handles in good repair

  • Drip Tray de-stained

  • Steam arm & nozzle clean & not leaking

  • Wastage box free of coffee build up

  • External of the coffee machine (including customer side, legs & underneath)

  • Water filter not in need of changing

Barista Tools

  • Wet & dry scales available

  • Hand tamp available & in good repair

  • Tamp mat available & in good repair

  • Timer available & working

  • Portafilter towel available & clean

  • Red drip tray cloth in use

  • Decaf tub clean, one pack of decaf in tub at one time & correct measuring spoon available

  • Group head brush

  • Group head cleaning powder available & correct amount being used

  • Burrs brush

  • Spare group seals, shower screens, portafilter springs, burrs all available

  • Flat head screwdriver

  • Steam frother fluid available & used correctly

Paperwork

  • Barista log book complete & actions noted

  • Monthly coffee audit complete

  • previous audit actions complete

  • Barista

  • Bakery Manager

  • Area Manager

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