Mise en Place for Coffee Service
- Turning on machines to achieve correct pressure
- Setting out cups, mugs, saucers, plates, jugs
- Ensuring supplies of milk varieties and sugars, including specialized sugars and substitutes
- Assembling flavorings and toppings
- Laying out flatware, serviettes, wipes, etc.
Cleaning Methods Appropriate for Machine Parts
- Cleaning the bean hopper using wet method and dry thoroughly before refilling
- Cleaning all remaining parts using dry cleaning method
- Backflushing group heaads according to industry method, using a blank filter and machine detergent
- Soaking steamer wands in hot water with steam venting to soften caked-on milk and wipe with damp cloth
- Washing drip trays
- Removing shower screens and diffusers. If appropriate, brush.
- Cleaning around the inside of the group head using an appropriate brush
- Cleaning group handle and filter basket, steam arm spout after removing using wet method
Maintenance Checks Regularly on the Machine
- Ensuring the doser arm delivers the correct dosage of coffee
- Stripping the grinder of all working parts, observing required safety procedures
- Checking grinder blades on a weekly basis to determine wear
- Checking steam pressure
- Replacing worn blades, filters and other parts as required
