Training Flip Cards
Coffee Basic
Training Schedule
Take the Prospect through the Training Schedule of the Coffee Basic Module before beginning the training.
Step 1: Introduction
Give the Prospect Juicer an introduction to our coffee philosophy, beans and espresso before training coffee making procedures.
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.
Step 2: Coffee Machinery
Teach the prospect about the Coffee Machinery we use when making coffee.
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.
Step 3: Espresso Procedure
Teach the Prospect about the procedure we follow in order to deliver a great espresso every time.
Espresso Procedure
In order to achieve the best result, a fixed procedure must be followed every time you make espresso.
- Take out the portafilter by turning to the left
- Flush the group by pressing the double shot button
- Wipe the basket clean and dry with a cloth or paper towel- (this will vary in different markets)
- Insert the portafilter into the grinder and grind a dose of coffee into it
- Level the coffee by tapping the basket area of the portafilter with your palm
- Tamp the coffee using the Puq press- If you don’t have a Puq press tamp the coffee with one firm levelled tamp until there is resistance. Consistency and evenness are more important than force
- Return the portafilter to the group head by turning from left to right. It should only be inserted until it feels tight
- Press the double shot button straight away, then place the desired cup under the pourer spouts
- Once the espresso is finished pouring, take out the portafilter from the group and knock out the remaining coffee and clean the portafilter basket by wiping it clean with a cloth or paper towel- (this will vary in different markets)
- Insert the clean portafilter back into the group
- Repeat steps 1-11
Step 4: Steaming the Milk
The Stretch
Teach the prospect that when we are making a latte we stretch the milk to add texture and volume.
The Prospect should practice The Stretch procedure with water, this will make the Prospect confident using the steam wand and handling the pitcher before steaming milk.
Repeat The Stetch procedure 10 times with water before steaming milk.
Teach the prospect The Stretch by going through the following procedure:
- Choose the pitcher corresponding to the cup size
Small Pitcher = Purple 8oz
Medium Pitcher = Yellow 12oz
Large Pitcher = Pink 16oz
- Fill the pitcher just under the beginning of the spout with the chosen milk *
The milk should always be cold
- Place the steam wand just under the milk surface in the pitcher “In the middle and a bit to the left” **
- 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
- Submerge the steam wand deeper into the milk to create a whirlpool ***
- Keep the jug in the same position to maintain the whirlpool ***
- 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.
The Pour
Tell the Prospect that when pouring lattes we should always try to make latte art. 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.
The Base:
Tilt the cup before pouring. Pour high and slow to make a good base for the latte
The Design:
Pour low and fast to start your design, while levelling the cup as it fills up.
It takes time to find the right height and pouring speed to make the design, practice makes perfect!
The Slice:
Pour high and slow through the design you just made to finish off the latte art
Show the Prospect Juicer the video of how latte art looks in practice.
Assist the Prospect on how to carry out The Pour techniques by guiding the Prospect through how to pour and when to transition between the 3 stages of latte art.
Step 5: Finish the Coffee
Teach the prospect about the following procedures that should be carried out once the coffee has been made.
Hand out
The hand out is the culmination of everything you just did. Now is the time to present what you have created.
- Assemble the coffee where the guest can see it
- Make great latte art in every cup
- Tap out the coffee on the List when the coffee has been made
- Give the coffee directly to the guest and be sure to make eye contact
- If there is time, all to-stay coffees made in ACME porcelain cups should be delivered directly to the guests table
- This behaviour will show how much you care about the interaction and the product you have just created
Coffee Packaging
Take the Prospect Juicer through how to package coffees in a bag following the procedures and guidelines provided in the coffee section of the Lean Packaging Module.
Clean On the Go
The espresso machinery relies heavily on proper cleaning and maintenance to function. Oils, old coffee residue, limescale, etc., contaminate the coffee and will strongly affect all variables.
A filthy coffee station is not only bad practice it can have a negative impact on flavour quality and will eventually damage the machinery. Make sure to incorporate proper Clean On the Go in your espresso workflow from day 1 – bad habits die hard!
The following procedure must be followed at all times after the coffee has been handed out:
- Knock out extracted coffee from the portafilter after making the espresso shot
- Purge the group head by pressing the double shot button before placing back the portafilter
- Flush away excess milk from the pitcher in the can flusher, it should be completely clean and rinsed from milk
- Ensure the steam wand is wiped clean and free of any milk build up with the designated cloth
- Clean excess coffee from the grinder and work bench with a barista brush
- Ensure Coffee Station is visibly clean by wiping over the drip tray and surface of the countertop
Step 6: Dial In
Teach the prospect about the dial in procedure. This should be done every morning and checked throughout the day to ensure we follow Joe’s signature recipe. Dial-in is the work we put in to make sure our espresso is made according to JOE’s Signature Recipe. We use a Dose of 18 g to make 36 g of espresso with a Runtime (brewing time) of 25-30 seconds. If we don’t follow the recipe we might end up with a poor tasting espresso.
Choose your grinder
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- In the middle and a little bit to the left
- Sequence
- 3 seconds air
- Whirlpool
- Dial in
- Hand out
- Clean on the Go
- Waste on the List
Choose your bar type
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
The Dial In is made by the following procedure:
While carrying out the Dial-In, let the Prospect taste an espresso that has a short-run time, an espresso that has a long-run time and an espresso that has the ideal run time (if they are willing to). This is for the Prospect to understand how the running time affects the taste of the coffee.
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
Step 7: Waste on the List
Take the Prospect through the Coffee section in the Waste on the List feature. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button.
Step 8: Teach the Teacher
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher”. The Prospect Juicer needs to explain what each sentence or word means:
- Coffee Philosophy
- Coffee Machinery
- Espresso Sequence
- In the middle and a little bit to the left
- 3 seconds air
- Whirlpool
- Hand out
- Clean on the Go
- Dial in
- Waste on the List
Cleaning-on-the-Go is a workflow we use to ensure our product making stations are maintained well during a rush and throughout the entire day. Our bar is an open kitchen that the guests can see and we make all products on-demand, so we need to make sure that the work stations are always presented well by using Cleaning-on-the-Go. This procedure is performed after making every order and for example while waiting for the bread to be grilled or the juice to blend.
Sandwich
Juice
https://vimeo.com/647744810/0a6e992a29
A feature on The List to register everything we waste for whatever the reason might be. This is to make sure we account for everything in the bar and minimize the ‘Grey Area’ of unaccounted waste.