The Cornish Bakery

• Conducted on

  Date

• Prepared by

• Location
  Address

Service

• 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

• Barista is signed off to at least Barista Level

  Yes

  No

  N/A

Espresso

• Bags of beans date rotated and 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 and 19.2g and had minimal spillage

  Yes

  No

  N/A

• Coffee leveled correctly

  Yes

  No

  N/A

• Tamping correct (straight wrist, using tamp mat and edge of the group handle and 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 and an even caramel colour

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Flavour - you can taste notes of dark chocolate , cinnamon and treacle

  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 and 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 and robusta beans <br>What is the name of our espresso blend <br>What is the recipe specification <br>What is the name of our coffee roaster and why are they top quality <br>How often should the recipe be checked <br>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 and espresso - Auditor Pick one 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

Milk Based Drinks - Capp, Latte or flat white

• Fresh milk being used

  Yes

  No

  N/A

• Clean jug being used and all 3 sizes of latte jug available and 2 of the belly jug

  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 and after steaming

  Yes

  No

  N/A

• Steam wand cleaned with a yellow cloth

  Yes

  No

  N/A

• Milk textured correctly (in a whirlpool direction)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Drink visually correct (depth of foam and/ or latte art and served according to spec)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Equipment

• Cup warmer functional and 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 and working

  Yes

  No

  N/A

• Steam wand knobs easy to turn and clean

  Yes

  No

  N/A

• Water temperature on machines with a digital display approx 94 degrees <br>Older machines (Linea Classic) the display is underneath the drip tray in the corner which gives boiler temo, new machine (GB5) it is on the front of the machine <br><br>The brewing temperature of water hitting the coffee inside the grouphead. For Revelation this should be 91-92 degrees.

  Yes

  No

  N/A

• Shower screens clean and not damaged

  Yes

  No

  N/A

• Group seals in good repair and portafilters not leaking

  Yes

  No

  N/A

• Portafilter springs holding the basket in place, baskets and handles in good repair

  Yes

  No

  N/A

• Steam arm and nozzle clean and not leaking

  Yes

  No

  N/A

• Drip tray de-stained

  Yes

  No

  N/A

• Wastage box free of coffee build up

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Water filter not in need of changing

  Yes

  No

  N/A

Barista Tools

• Wet and dry scales available and working

  Yes

  No

  N/A

• Hand Tamp available and in good repair

  Yes

  No

  N/A

• Tamp mat available in and in good repair

  Yes

  No

  N/A

• Timer available and working

  Yes

  No

  N/A

• Portafilter towel available and clean

  Yes

  No

  N/A

• Red drip tray cloth in use

  Yes

  No

  N/A

• Decaf tub clean, one pack of decaf in the tub at one time, correct decaf spoon being used

  Yes

  No

  N/A

• Group head brush

  Yes

  No

  N/A

• Group head cleaning powder available and correct amount being used (ask the team how much)

  Yes

  No

  N/A

• Grinder granules available and being used

  Yes

  No

  N/A

• Burrs brish

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Flat head screwdriver

  Yes

  No

  N/A

• Steam frother cleaning fluid available and used correctly

  Yes

  No

  N/A

Paperwork

• Barista log book completed and actions noted

  Yes

  No

  N/A

• Monthly coffee machine audit complete

  Yes

  No

  N/A

• Coffee matrix up to date and available on the wall

  Yes

  No

  N/A

• Signature Area Manager

  Sign

• Signature Barista

  Sign