Setting up the Barista Station

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