The Cornish Bakery Coffee Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Speed of service correct for the time of day

  Yes

  No

  N/A

• Barista interacting positively with customers during their wait

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is there a Head Barista signed off in the bakery

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Espresso

• Bags of beans rotated & order levels correct

  Yes

  No

  N/A

• Group head flushed

  Yes

  No

  N/A

• Group basket dried

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Coffee leveled correctly

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Espresso brewed immediately

  Yes

  No

  N/A

• Extraction time between 22-26 seconds

  Yes

  No

  N/A

• Yield 33-36g

  Yes

  No

  N/A

• Crema creamy & an even caramel colour

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Barista Knowledge

• Barista can demonstrate how to check and adjust dose

  Yes

  No

  N/A

• Barista can demonstrate how to check & adjust extraction time

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Why do we only serve our coffee in one size

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Yes

  No

  N/A

Milk Based Drinks

• Fresh milk being used

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Milk thermometers being used

  Yes

  No

  N/A

• Milk correct temp - 150F/65 degrees C

  Yes

  No

  N/A

• Steam wand purged before & after steaming

  Yes

  No

  N/A

• Steam wand cleaned with yellow cloth

  Yes

  No

  N/A

• Milk textured correctly (in whirlpool direction)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Equipment

• Coffee Area clean

  Yes

  No

  N/A

• Grinder clean & in good working order

  Yes

  No

  N/A

• Cup warmer functional & clean

  Yes

  No

  N/A

• Steam pressure between 1-1.5 when steaming

  Yes

  No

  N/A

• Water pressure 9 bar when brewing

  Yes

  No

  N/A

• All control buttons clean & working

  Yes

  No

  N/A

• Steam wand knobs easy to turn & clean

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• Shower screens clean & not damaged

  Yes

  No

  N/A

• Group seals in good repair & portafilters not leaking

  Yes

  No

  N/A

• Portafilter springs holding the baskets & handles in good repair

  Yes

  No

  N/A

• Drip Tray de-stained

  Yes

  No

  N/A

• Steam arm & nozzle clean & not leaking

  Yes

  No

  N/A

• Wastage box free of coffee build up

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Water filter not in need of changing

  Yes

  No

  N/A

Barista Tools

• Wet & dry scales available

  Yes

  No

  N/A

• Hand tamp available & in good repair

  Yes

  No

  N/A

• Tamp mat available & in good repair

  Yes

  No

  N/A

• Timer available & working

  Yes

  No

  N/A

• Portafilter towel available & clean

  Yes

  No

  N/A

• Red drip tray cloth in use

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Group head brush

  Yes

  No

  N/A

• Group head cleaning powder available & correct amount being used

  Yes

  No

  N/A

• Burrs brush

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Flat head screwdriver

  Yes

  No

  N/A

• Steam frother fluid available & used correctly

  Yes

  No

  N/A

Paperwork

• Barista log book complete & actions noted

  Yes

  No

  N/A

• Monthly coffee audit complete

  Yes

  No

  N/A

• previous audit actions complete

  Yes

  No

  N/A

• Barista

  Sign

• Bakery Manager

  Sign

• Area Manager

  Sign