1. Coffee Preparation and Equipment Maintenance

• Fetco (Brewing)
  • Ensure the urns are clean, with no coffee stains or residue. Check that the spray head and surrounding area are free of buildup.
  • Set timers correctly for each batch (36 minutes: 6 for brewing, 30 for serving).
  • Use the correct labels for each blend (Greg’s House and Dark Enough) and rotate based on brewing.
  • Do not pre-grind coffee. Ensure the filter is properly placed and wet the bottom.
  • Regularly check the coffee taste and ensure no grounds are in the cup.
• Fetco Cleaning and Function
  • The water temperature should be between 190-195°F.
  • Clean the urns with Cafiza (1 teaspoon) and rinse twice. Scrub baskets thoroughly and check for leaks or cracks.
  • Measure the water output to ensure it matches the correct volume (1 gallon).
• Nitro Machine
  • Ensure spouts are clean, the concentrate is not expired, and all labels are correctly used.
  • Clean the surrounding area, including the drip tray, and verify the gas module is functioning.
  • Regularly clean the machine by flushing warm sanitizer water through the lines and do not immerse nozzles in hot water.
• Grinders (EK43, Mazzer, Mahlkonig)
  • Keep grinders set to the correct grind size (EK43: 9-9.5 for Fetco) and ensure the hopper and chute are clean.
  • Clean the grinders weekly and remove any coffee residue to prevent buildup.
  • Confirm beans in the hopper are within the 30-day expiration period from the roast date.
• Espresso Machines (La Marzocco, Slayer, Eversys, Thermoplan)
  • Pulling shots: Ensure the water weight for a shot is 64g and the extraction time is between 20-25 seconds.
  • Regularly clean steam wands with cold water and lemon and group heads twice daily.
  • Ensure portafilters and tamper are in good condition. Clean the milk rinser and surrounding area regularly.
  • Calibrate the machine daily, clean it after every use, and maintain proper hygiene in the bar area.
  • For espresso grinders, check that dosing, extraction time, and crema quality are consistent.
• Cold Brew
  • Ensure proper labeling of cold brew batches and clean the dispenser regularly, removing buildup from the sides and spout.
• Gold Cup Brewer
  • Set the EK43 to 7.5 for brewing Single Origin and Decaf coffee, and pre-wet filters before brewing.

2. Cleanliness and Storage

• General Cleaning
  • Keep all equipment, including the Fetco, espresso machines, grinders, and Nitro machine, clean and in good working order.
  • Regularly clean steam wands, drip trays, and grinders to prevent residue buildup.
  • Maintain a clean bar area, especially during busy periods, and keep equipment and tools organized.
• Coffee Storage
  • Weigh doses correctly (tolerance of 1g for Gold Cup doses and 3g for Fetco doses).
  • Ensure all containers are properly labeled and sealed. Discard expired retail bags and rotate stock using FIFO (first in, first out).
  • Ensure all bulk coffee is not expired (1 month from roast date, 2 days from opening).

3. Coffee Knowledge and Customer Service

• Coffee Knowledge
  • Team members should be able to explain the proper extraction times (20-25 seconds), dosing range (19.5-20.5 grams), and how to dial in espresso.
  • Be familiar with at least four coffee blends, their flavor profiles, and the origin of Greg’s House and Dark Enough blends.
• Customer Service
  • Demonstrate the six points of service during customer interactions: acknowledge/greet, engage, upsell, product knowledge, thank, and bid farewell.
  • Build rapport with regular customers, fostering a sense of community.