BARISTA SHIFT

ATTENDANCE CHECK

• Open Payboy and see if your clock in is registered

• if not, please let your AM know

CAFE SET UP | Ensure that CAFE is ready to receive customers

• LIGHTS | ~ Turn on all the lights in the cafe from the DB Box area. ~ Turn on the Heater, TV Switches & Amplifier. ~ Press the BlueTooth Button on Amplifier. (You will hear a loud ding-ding-ding) ~ Turn on the Cake Chiller for the customer to choose cakes in the morning.

• TV MENU | ~ Turn on the TVs and Load the menu. ~ Turn on the Kitchen KDS; go to music app, play "WORSHIP 1" or "CAFE 2".

• DINNING AREA | ~ Top up fresh water into all the brown bottles ~ 1 x wooden tray per table ~ 1 x brown bottle per table ~ 1 x cup, per seat

BAR CHILLER | TEMPERATURE READING

Meter name

BAR SETUP | This is done after Cafe Setup is complete

• SUPPLIES | ~ Top up Bean Hopper from Wooden Crate. ~ Cut 10 Paper Cup Trays ~ Visual check 5F, 10W & Milk are sufficient Update mgr is shortage observed

• ESPRESSO STATION | USE WET CLOTH AND CLEAN TABLE PORTION BELOW MACHINE Set up the following for the right cloth for the right use; ~ BLUE CLOTH | below frothing wand to clean the wand. ~ BLACK CLOTH | Set ontop of chiller to wipe the tabletop. ~ BROWN CLOTH | For the grind use. ~ YELLOW CLOTH | To be stationed at basin.

• UTENSIL JUG | Set the following into the rinser mug; ~ All THERMOMETERS, ~ ALL LONG SPOONS ~ MUDDLER

• JUG ONE | Replace DAILY ~ Fill plastic jug with water. ~ Add ONE spoon of bicarbonate of soda. ~ Put onto of espresso machine to keep warm.

• GRINDER STATION | Set up temping area ready to serve; ~ 1 wooden block, ~ 1 rubber matt, ~ 2 temper and ~ 2 distributor ~ 4 Grind Cups set into position ~ Powerup Grinders ~ Brown Cloths in position to be used as powder collector

• APPS | ~ Turn on all the delivery apps. ~ Turn on NETS terminal ~ Log on to POS

PART 1 | GRINDS CALIBRATION TEST | IMPORTANT! HANDLE WITH CARE

• WEIGH YOUR DIALING

• ~ 1st drip must be between 4 to 7 seconds

• ~ final drip when the coffee is filled up to 60ml should be between 20sec to 30sec

• ~ 3rd condition is that creama exist;

• ~ if 3 conditions are met, Note down the Timing, LET AM TASTE IT

• ~ else adjust and try again

SUPREMO HUILA | DOSE IN, YIELD OUT, FD, LD | TASTING NOTES BY AM

ARARA AZUL | DOSE IN, YIELD OUT, FD, LD | TASTING NOTES BY AM

COLOMBIA & BRAZIL | TASTE APPROVAL | BY AM

ETHIOPIAN RECIPE | DOSE IN, YIELD OUT, FD, LD |

PART 2 | TASTE | THE REAL TEST OF COFFEE

• Get ready a cup of soda water to accompany the espresso shot.

• Get ready a cup of Hotwater of 200ml

• AROMA NOTE | Fragrance is defined as the smell of the coffee when ground and dry, whereas Aroma is the smell of the coffee when wet.

• 1st Slurp within 30 sec of extraction

• | ACIDITY NOTE | Bright acidity is favourable, whereas sourness is not. The acidity should be in balance with the rest of the coffees properties, and add a desirable sweetness rather than be overpowering.

• Then Rinse your mouth with SODA WATER

• 2nd Slurp and swirl it around your mouth

• | BODY NOTE | The feeling of the liquid in the mouth, between the tongue and roof. Both high and low bodied coffees may received good scores here, as it also relates to the other elements of the cup.

• 3rd Slurp and swirl it around your mouth

• | FLAVOUR NOTE | The principal character of the coffee, coming after the fragrance and aroma and before the aftertaste.

• | AFTERTASTE | The length of positive flavour (both the taste and aroma) qualities coming from the back of the palate and remaining after the coffee is spit or swallowed.

| AROMA NOTE | Fragrance is defined as the smell of the coffee when ground and dry, whereas Aroma is the smell of the coffee when wet.

• Flowery & Fruity

• Nutty & Chocolate

• Cafamelly

• Carbony & Spicy

| FLAVOUR NOTE | The principal character of the coffee, coming after the fragrance and aroma and before the aftertaste.

• Sour

• Sweet

• Salty

• Bitter

| ACIDITY NOTE | Bright acidity is favourable, whereas sourness is not. The acidity should be in balance with the rest of the coffees properties, and add a desirable sweetness rather than be overpowering.

• Bright Acidity

• Mellow Chocolate

• Dull Milky

| BODY NOTE | The feeling of the liquid in the mouth, between the tongue and roof. Both high and low bodied coffees may received good scores here, as it also relates to the other elements of the cup.

• Watery | LIGHT BODY |

• Syrupy | MEDIUM BODY |

• Creamy | MEDIUM BODY |

• Buttery | FULL BODY |

| AFTERTASTE | The length of positive flavour (both the taste and aroma) qualities coming from the back of the palate and remaining after the coffee is spit or swallowed.

• Long and Good

• Average

• Short

| ETHIOPIAN TASTE APPROVAL | BY SENSORY MGR

| Total Number of Shots Used

Meter name

AM/Supervisor Sign Off

BAR CHILLER TEMPERATURE READING

Meter name

BASIN ASSIST

• Check if Floor Co-Ord is shifted, if so, skip assist. Get Floor Staff to sign

• Else assist to wash and clean up all at the cafe MAIN BASIN

• Return Cups to Bar side

SIGN-OFF BY KITCHEN SUPERVISOR,

READY-STOCK TOP UP

• CAN DRINKS | Restore 5 x soda water | Restore 5 x tonic water

• SAUCE SQUEEZE BOTTLE | Top Up Chocolate Syrup into Squeeze Bottle | Top Up Caramel Sauce into Squeezer Bottle | Ensure 1/2 filled

• DRY CONDIMENTS | Powder Tray | Powder Shaker x 3 | Ensure 1/2 filled

• FRESH FRUITS | Mint Leaves, | Limes Wedges (3 whole lime), | 1 x packet Strawberry, | 1 x can of Lychee, | 1 x Orange to container.

• TEA INFUSION TEA | Top Up Tea Leaves into the Glass Bottle till FULL TES SLEEVES | Visually see if the sleeve in bottle is enough. If not, get from Green Storage Box. TEA BOTTLE | Arrange the glass bottles sequentially from first to the last.

• (TESTING) | TAKE AWAY STATION | (TESTING) ~ top up 30 x 12oz cup ~ top up 30 x 8 oz cup ~ top up 30 x 4 oz cup ~ top up 30 x 16 oz plastic cup ~ top up Hot Black Lids ~ top up 8oz Black Lids ~ top up Plastic Lids ~ top up Plastic Dome Lids ~ top up straws ~ top up customers tissue

| STOCK | LOW STOCK LIST UPDATE

• WHATSAPP CORE GROUP THE INGREDIENTS NEEDED

| ROASTING | IF ROASTING IS NEEDED, DO THE FOLLOWING;

• Go to Work Order & Issue a new WORK ORDER

• Ensure the following is included; TASKLIST | ROASTING | ASSIGN TO | TEAM BARISTA | DUE DATE | TODAY | DUE TIME | NOW | REPEATABILITY | NONE | PRIORITY | MEDIUM | LOCATION | BARISTA | ASSET | DONGYI ROASTER | SUPPLIES | (BEANS TO USE) | QTY 1.8KG CLICK CREATE

• Store 2 batches into the Acrylic container

• Label with the Roasting Information

COFFEE BEANS

• Top up hopper with coffee bean from crate box.

• Observe crate box supply level and make decision to roast beans

• Issue a WORK-ORDER FOR ROASTING | This is necessary to track stock Each batch is 1.5kg

BAR | RESTORE & RESET

• Place all thermometers and utensils onto drying basket above basin.

• Restore all ceramic cups above espresso machine for drying.

• Restore all milk and perishables into the chiller.

• Restore all the clean dry glass onto shelves.

• Restore all the milk mugs into the chiller.

• Refill all takeaway cups and lids onto the shelve. Inform supervisor if insufficient

• Clear and clean the washing bays.

• Restore all grind cups to storage position

• All grinders power to be switched off

BAR | CLEANING AND WASHING

• WIPE CLEAN TABLE PORTION BELOW MACHINE

• REMOVE ALL DEBRIS AT BASIN

• Clean, vacuum and remove all excess grinds from the countertop, grinders and below the table.

• Tamping Rubber matt to be washed and left in the basin ledge

• All dry brown cloths to be dusted and stacked together

• Open & Scrub Portafilter and always leave one portafilter for continual use.

• Do Back-flush with water everyday.

• Clean the cup tray and wash it.

• Wash all cloths at espresso area and restore them above the cups on espresso machine to dry.

• Wash all cups, glasses, pitches and utensils.

• Empty the coffee powder bin, wash then top part of the bin.

• Sweep the floor around the bar area.

| FLOOR | CUPS & BOTTLES

• Remove all cups from Dining Table and have them washed.

• Remove all bottles from dinning table and pour away the remaining water.

• Remove all wooden trays and wipe them clean and dry.

• Restore all these cups and bottles to a plastic basket and leave them on the corner table as per the photo above.

• Use the Spray Detergent and a Orange Cloth, Clean all the dining tables.

| BAR CHILLER | MAINTENACE | Measure Temp & Remove internal ice/ water

Meter name

PHOTO RECORD | ESPRESSO STATION & GRINDER STATION TOGETHER

FINAL TASKLIST

• Consolidate all trash bags and dispose off all trash bags to the bin centre. (remember to bring Bin Pass)

• Plug in the following for it to be operational tomorrow morning; ~ NETS TERMINAL, ~ CAFE IPHONE, ~ FOODPANDA DEVICE

• Wash all remaining items at the DISH WASHER AREA

• Restore all Bar Cutleries to bar side ( Cups, spoons, plates, etc )

• FINAL Sweep of the Dining Area

ATTENDANCE CHECK

• Clockout and check your Payboy app if the clock out is registered.

• If not, update AM.

FINAL SIGN-OFF | AM