COFFEE SERVICE

Use fresh coffee beans and grind them as you need them.

Before grinding, check that the BEAN HOPPER and DISPENSING CHAMBERS are both clean.

Only ¼ fill the bean hopper with fresh coffee beans. ADD THE BEANS AS YOU NEED THEM

Bean hopper should be cleaned with WARM WATER and DETERGENT at the end of each shift.

This is done to remove stale coffee bean oils that may coat the hopper walls and could spoil new beans when added.

The correct weight of coffee beans must be ground to the right degree of fineness and texture.

Espresso coffee should be finely ground to a feeling of SOFT POWDER with slight grittiness as you rub the grind between your thumb and forefinger.

The correct weight of a single dose of ground coffee is 10-12 grams.

One dose of coffee or a "SHORT BLACK" should have a volume of

30 mls.

It should take no longer than

25 seconds to pour one dose of coffee

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THIS IS A "GROUP HANDLE"

BURN HAZARDS

Be cautious when handling hot surfaces, such as the portafilter
and steam wand.

Use appropriate protective equipment, such as heat-resistant gloves.

FLAT WHITE

A SINGLE shot of espresso coffee and the remainder of cup is textured milk.

No milk foam. Smooth and velvety texture.
NO chocolate sprinkle on the froth either.

A single shot of espresso "stained or topped" with a small teaspoon  of milk foam on the top.

SHORT MACCHIATO

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