Ensure a nice-looking Counter Product Display
Coffee Station
1/
10
How to Train
Coffee Station
The Coffee Station is where we produce all our tasty coffee products, both hot and iced. Follow the steps below when carrying out a Coffee Station training:
Step 1: Attensi Certification
Play through the following Attensi modules until certified (4 stars):
- Juicer Hygiene
- Bar Hygiene
- Allergens & HACCP
- Coffee Hygiene
- Coffee Recipes
*Franchise Markets: Trainee to study e-Campus module
Step 2: Practical Training
Teach the practical procedures on shift by covering all areas of this training module using the training tag: Coffee Station on WP2
Step 3: End of Training
Carry out a module validation at the end of the training shift to measure performance
Step 4: Practice Shifts
The following days, the Trainee practices all training goals until they are ready for the validation
Step 5: Coffee Station Validation
Carry out a module validation to measure performance. Use the validation tag: Coffee Station Validation. If the Trainee passes, register the validation as passed in WP2 move on to the next module
Overview of the Coffee Station
The full overview of tools and equipment needed to work on the Coffee Station.
Coffee Station Walkthrough
Espresso Machine
The espresso machine controls the water used to make the extraction. The volume, temperature, and pressure can all be adjusted to increase or decrease the espresso extraction.
Grinder
The grinder increases the surface area of the coffee bean by cutting it into many small pieces so the water can easily extract all of the flavour from the coffee bean.
Puq Press
The Puq Press helps in this process by automating the tamping procedure and creates overall quality and consistency of espresso shots.
Overview of the Coffee Station
Scale
Tamper
Tamper Mat
Portafilter
Espresso Cup
Showerscreen
Filter Basket
Knockout Box
Cleaning Brush
Milk Pitcher
35ml
Milk Pitcher
60ml
Milk Pitcher
95ml
Basics of the Coffee Station
Introduction
Our Coffee Philosophy
We use coffee as a tool to interact with the guests and each other. It’s almost just another excuse to be together. The goal is to create a community that stretches on both sides of the counter.
Our Coffee
Our coffee tastes amazing - but that’s not all. The exciting part is our coffee is sourced seasonally through sustainable relationships with farmers. Joe’s coffee is 100% Arabica and fully traceable where we build partnerships with local coffee roasters to ensure the freshest possible product
Our coffee is roasted towards the darker side of the spectrum – yielding a complex flavour profile with notes of dark chocolate and cherry, balanced with acidity and sweetness.
Espresso
Espresso is a process of brewing coffee and is made by forcing pressured hot water through very finely ground coffee beans.
The List Overview
The following overview is all icons and symbols shown on the List. An understanding of these is necessary in order to work on the Coffee Station.
Espresso Procedure
1. Preparation: Take out the portafilter and flush the group. Wipe the basket clean with a dry cloth or paper towel.
2. Grind: Insert the portafilter into the grinder and grind a dose of coffee
3. Tamp: Level the coffee by tapping the basket area of the portafilter with your palm and tamp the coffee.
4. Extraction: Insert the portafilter in the group and press the double shot button.
5. Finish the Coffee: When the espresso is done pouring, finish the coffee and tap it out on The List.
6. Clean on the Go: After the Coffee has been tapped out, perform Clean on the Go by taking out the portafilter and knocking out extracted coffee, clean the portafilter and purge the group head before inserting the portafilter back into the group. Finally brush away excess coffee and wipe the countertop clean with a paper towel.
Steam the Milk
The Stretch
To make Latte, Flat White, Cappuccino, Macchiato we stretch the milk to add texture and volume.
Tip: You can practice "The Stretch" procedure with water before trying with milk to get more comfortable using the steam wand.
The Procedure
1. Choose Pitcher: Choose the pitcher corresponding to the cup size & fill the pitcher just under the beginning of the spout with the guest's choice of milk
2. Place the Steam Wand: Place the steam wand just under the milk surface in the pitcher “In the middle and a bit to the left”
3. Give the Milk Air: Slowly open the steam pressure until the milk spins in a controlled circular direction
Keep the tip just below the surface to control the aeration and volume.
If your steam wand is in the right position you should hear a gentle ‘schsch’ hissing sound.
Give the milk a total of “3 seconds of air” - Air = gentle ‘schsch’ hissing sound
4.Whirlpool: Submerge the steam wand deeper into the milk to create a whirlpool and keep the jug in the same position to maintain the whirlpool
5. Temperature: When your fingers can no longer hold on to the base of the jug, let go and turn the steam valve off.
Keep the steam wand submerged until it’s completely off.
6. Clean on the Go: Purge the Steam Wand and wipe it clean with the designated cloth. Flush away excess milk from the pitcher in the can flusher.
The Pour
Pouring latte art is complex and it will take a lot of practice before you can make the designs consistently good - no worries, you got time.
Latte art is divided in 3 different stages, the base, the design, and the slice.
How it looks in practice:
If you want to learn more about Latte Art visit the Latte Art section of the Coffee Universe here:
https://e-campus.joejuice.com/coffee-modules/latte-art
How to serve coffee
Dail In
If the run-time of the coffee is not between 25-30 seconds, we perform what is called a Dial In.
SHORT RUN-TIME: Less intense and sour
LONG RUN-TIME: Very intense and bitter
IDEAL RUN-TIME (25-30 SECONDS): Balanced flavour between sourness and bitterness
How to perform a dial in:
Find Dial in for Major Mazzer & Mythos 1 here:
XonCoffee
The following systems are a guide in how multiple Juicers can cover specific roles on the same work-station to work efficiently.
2onCoffee
3onCoffee
How to videos
The Look
The Look is the fundamental guidelines in how to maintain a tidy work-station. The following actions should be carried during the shift in order to keep the work-station lean and clean.
Coffee Station Overview
1. Always keep the coffee station tabletop clean and lean
2. Only use 2 rows of pink, yellow and purple cups and 1 row of grey cups divided into 4 towers
3. Always keep the milk pitchers clean and only operate with three milk pitchers at the time
4. The tamper should always be placed near by the Espresso Machine
5. Make sure there is no ground coffee leftover on the coffee grinder
6. Always place a cloth for the milk steamer on the espresso machine
7. Make sure to place hand towels on the coffee station for cleaning the portafilters
Station Shift Change
Refresh Coffee Station
- Refill coffee beans
- Refill coffee cups
- Arrange Porcelain & to-go cups
- Remove all coffee ground from surfaces, espresso machine drip tray and grinder
- Disassemble and clean portafilters and baskets then complete backflush on each group to remove coffee build up
- Ensure steam wand is clean and free of excess milk build up
- All steam wand cleaning cloths to be rinsed with clean water and refreshed
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitiser
- Pour 16 ounce of boiling water through the can flusher drain and wipe clean
- Lower Puq press foot and brush away excess coffee
Customer Area
All Juicers are accountable for maintaining nice and clean guest areas. Therefore, we should teach new juicers from day 1.
The guest areas are: Indoor, Outdoor & Toilets
While training 1st Module (either Coffee, Food, Juice) and after all products are made and sent out;
1st time
Instruct Trainee to clean station then grab spray & cloth
Walk through Customer Area with Trainee, showing how to maintain & tidy guest areas .. outdoor, toilets, trash cans, tables, floor
2nd time
Advise Trainee of last order on the list and ask what next steps are - Clean station / Check CA
When the last order has been made, clean your station and then clean the CA.
3rd time
Wait to see if Trainee follows correct procedure after completing last order on The List. After Training is complete assign CA responsibility to Trainee for all remaining shifts during week
*Incase store is busy carry out this procedure every 30 mins
When training 2nd & 3rd Module, sequence will be;
Finish List on training Module (station)
Support Product making on previous week’s module
Then CA procedures
Training Goals
The following are the goals for working on the Coffee Station. The goals function as the guide in what the Juicer should be trained in and practice towards their validation.
*If mistakes occur, recognise it, and do it over*
Follow station hygiene procedures:
- Wash hands & wear gloves
Correct Waiting Time
- Passes product making exam within CWT
- Work efficiently by Moving with a Purpose
- Work fast, but don't stress to avoid making mistakes. Slow is smooth and smooth is fast
Product Quality:
- Follow IMS at all times
- Follows correct Espresso Procedure
- Places steam wand In the Middle and a Bit to the Left
- Steams with 3 Seconds of Air
- Makes a Whirlpool when steaming milk
- Perform Dial In when runtime is NOT in between 25-30 seconds
- Makes Latte Art in all milk based coffees
Perform Clean on the Go after every Coffee:
- Wipes the steam wand clean
- Flush pitcher clean
- Brush away excess coffee
- Wipe countertop clean with a hand towel
- Purge group head and wipe filter basket
Waste:
- Register all discarded items on the Waste feature
Send Out:
- Taps out all Coffees made on the List and calls out finished orders
- Pack to-go orders in Cupholders
- Serves all coffees correct: Porcelain & Paper Cups
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Ice Machine
Clean Menu
Clean Sandwich Grills
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Fruit Baskets
Clean Dishwasher
Clean Sinks
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
Validation
The following assessment is used when validating a Juicer on the Coffee Station. The validation area are identical with the Training Goals.
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Ice Machine
Clean Menu
Clean Sandwich Grills
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Fruit Baskets
Clean Dishwasher
Clean Sinks
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
Prev
13/
10
