- Calibration of thermometers:
- Get a pitcher that includes a water and a scoop of ice. Put inside of it the normal thermometer and the digital thermometer =0 degree (To check if they are working correctly) This is the way to do calibration.
- Check if the scale is available, clean, intended.
- Freezer temperature:
- should be between-18 and -12 degrees
- Brewer water temperature:
- should be between 91-93 degrees, you should remove the spray head and then take the temperature.
- Pot freshness:
- only for 18-20 mins max
- Brewer water volume 60 oz (1,800ml)
- 54oz Coffee and 6oz will be evaporated
- Grind sample comparison:
- to compare the grind with it. Should be available with 1 year Expiry.
- Creamer pump 15 grams
- Ice plates are available and clean and should be replaced every 2 hours
- Hot chocolate:
- 55 grams for small (should be measured in shops that have the automated machine)
- Espresso grind weight:
- 8gr for single and 16 gr for double
- Espresso dripping time:
- Should be from 20-25 seconds
- Glass shot is available and clean
- Stainless and graduated pitcher are available and clean and in a well condition
- Fridge temperature:
- All fridges should be in a temperature 1°C to 5°C with all their items inside
- Cream: 1°C to 5°C
- All types of milk: 1°C to 5°C
- Coolatta concentrate open sauces: 1°C to 5°C
- Squeeze bottles should be available in the store (clean)
- Check appearance and texture of all available goods
- Taste coffee, milk, cream and other perishable items.
