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Opus Coffee Employee Manual
This handbook and its contents are the property of Opus Coffee and Larson Industries Incorporated The information contained within this handbook is to be used solely for the purpose of educating and guiding Opus Coffee employees No part of this handbook may be used to aide in the advancement of a competing business nor be shared with a third party with a stake in the coffee retail industry By accepting this handbook you areagreeing to these terms
Opus copy2011
Opuscoffeecom 1
ContentsIntroduction Training amp Disclaimer 3
Training Block I 4 Employee Handbook Policies 5General Procedures and Operations 7Customer Service 8End of Shift Duties 9Common Beverages to Know 11Brew Machines amp Dispensers 12Blended Drinks ndash Forays 12Fruit Smoothies 13Making Whipped Cream 13Cash Register System 14Taking Drink Orders 15Discount Policy 16Teas ndash Mighty Leaf 19Prepping Sandwiches at Springhill 20
Training Block II ndash Bar Training 21Coffee Beverages amp Alternatives 22Vocabulary for the Barista 23Espresso Grinders 24Espresso Machine Diagram 25Bar Tools 26Pulling Espresso Shots 29Steaming Milk 30Troubleshooting Espresso 31Espresso Machine Maintenance 32
Training Block III ndash Science of Espresso 34
Training Block IV ndash The Roaster 36Roaster Demonstration 36Opus Cupping Techniques 36Defining Characteristics 37Brewed Coffee Descriptions 38Shift Manager 39Measurements Chart 40
Opuscoffeecom 2
Introduction
Welcome to the Opus Cafe family As a member of the Opus team we hope that you will feelinspired to work ambitiously in making your coffee bar as successful as possible Opus Cafe is a coffeebar known for its fine coffee beverages and customer service Be a part of making Opus an excitingplace to be By maintaining a positive attitude being ambitious and acting with integrity you will findyour time at Opus enjoyable and profitable This manual will guide you in how you are able tocontribute to Opus Cafe All new employees are in a 90-day probationary phase and may beterminated at any time within the 90 days Termination within the probationary phase is mostcommonly a result of employee not working well as part of a team not making an effort to haveproduct knowledge not having good customer service skills not being punctual etc
Training Schedule
Before the first day of work employees will complete Training Block I with a manager After one weekof work progress will be assessed
Before Training Block II (bar training) employees must knowbull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Why and how to adjust espresso grindbull Steps for steaming milk with microfoambull The steps for assembling bar drinks
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Employees must get clearance from a manager to do Training Block III (the science of espresso latteart) Training Block IV is a roasting demonstration that takes place at the roaster Employees willbecome familiar with the roasting process and will get to roast their own batch of coffee
Disclaimer
This is an employee manual not a contract expressed or implied guaranteeing employment forany duration Its sole purpose is to educate current employees about company policy practices and procedures This manual in no way guarantees employment
Opuscoffeecom 3
Quick TipWe sometimes
announce discounts on social media Stay
ahead by joining us on facebook and twitter
fb Opus Coffeetwitter OpusCoffee
Training Block II All new employees must complete the following
bull Job application completed and signedbull Withholdings Form W-4bull Sign Workerrsquos Comp Insurance Formbull Status of Citizenship Form I-9 (If applicable)bull Give all paperwork to Tim or place in Tims folder located at the atrium under the
bulletin boardbull Become a fan of Opus Coffee on Facebook andor Twitter to keep up with current
promotions
II Tour of Facilities
bull Location of inventory at locationbull Restroom facilitiesbull First Aid Kit locationbull Location of Employee Handbookbull Fire extinguisher and exit locationbull Demonstration of how to safely handle equipmentbull Location of water sourcebull Kitchen ice machine and dish washing locationbull Garbage dumpbull Opus Coffee Telephone 3522620348
Opuscoffeecom 4
Employee Handbook
I Probation PeriodNewly hired employees will be on probation for a 90 day period
II Pay PeriodsThe pay periods are from the 1st to the 15th and from the 16th to the last day of each month
Checks will be issued ~5 business days after the end of the pay period usually on the 5 th and 20th of each month
III ScheduleSchedule requests should be emailed to the scheduling manager (gainesvilleschedulesopus-
cafecom) In the event that an employee would like to change hisher schedule after it has been posted heshe must contact other employees to get the shifts covered It is the employees responsibility to get hisher shifts covered it is not the managers responsibility The weekly schedule will include announcements Employees are expected to thoroughly read the announcements
IV Evaluations amp RaisesEmployees are evaluated on the following criteria
Punctuality Completing tasks associated with each shift eg restocking everything going to receiving
getting ice Willingness and eagerness to work as part of a team Ability to correctly and efficiently make delicious beverages Menu and product knowledge
V TipsDaily tips are the responsibility of each employee Opus Coffee assumes no responsibility in
lost or stolen tips reporting tips or in dividing tips amongst employees Tips are to be counted and split among employees when necessary at the end of each shift Opus Cafe will record tip earnings of approximately $1 per hour when calculating withholdings for paychecks If different it is the responsibility of the employee to notify the general manager
VI Hair and Facial Piercing PolicyIn order to comply with the Shands Code of Conduct we must require that employees do not
wear facial piercings while at work Loud hair colors are also not permitted Employees may dye their hair natural colors
VI Dress CodeShirt Black collared shirt (polo or button-down)Pants KhakisShoes Solid color brown or black shoesAprons Provided Opus Apron (for baristas)Name tags Provided Opus name tag
Opuscoffeecom 5
VII Complaints amp Problems
MINOR COMPLAINTS Contact Shift Manager or ManagerExamples Employee dispute customer service problem
location cleanliness dress code problem etcMAJOR COMPLAINTS Contact Owners Tim or Bret LarsonExamples Employee Theft Manager Theft Sexual
Harassment Employee-Manager Dispute etcAnonymous SuggestionsComplaints
PhoneAddress
3522620348 Larson Industries IncorporatedPO Box 2733Gainesville FL 32602-2733
VIII Return Policy for Retail Items (mugs brewing equipment etc)
This return policy appears on the bottom of retail item receipts Please print out an itemized receipt for customers that purchase mugs brewing equipment or other merchandise
If the item has a manufacturer defect (lid does not close or seal properly for example) we would be happy to replace it within 30 days of purchase with a receipt After 30 days neither refunds nor exchanges can be made
Unfortunately we cannot replace items that have been dropped lost or used in ways other than intended or items that have been damaged due to user mishandling
IX First Paycheck$14 will be deducted from each new hires first paycheck to cover the cost of an apron and a
name tag
X ParkingParking is never guaranteed for employees Not even UF Health employees are guaranteed parking We therefore recommend riding a bike or taking the bus Buses do not run early enough for the morning shift In order to get a parking spot we recommend getting to 16th Ave around 530am After 530am parking spots are difficult to find
View parking map here httpemployeesopus-cafecomviewtopicphpt=583 (employeesopus-cafecom gt Manuals and Policies gt Opus Locations and Parking Map)
Opuscoffeecom 6
General Procedures and Operations
bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number
bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or
other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead
bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages
bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are
dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse
and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for
certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not
qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card
bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result
in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer
customers Move the line along as quickly as possible while still being polite
Opuscoffeecom 7
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
ContentsIntroduction Training amp Disclaimer 3
Training Block I 4 Employee Handbook Policies 5General Procedures and Operations 7Customer Service 8End of Shift Duties 9Common Beverages to Know 11Brew Machines amp Dispensers 12Blended Drinks ndash Forays 12Fruit Smoothies 13Making Whipped Cream 13Cash Register System 14Taking Drink Orders 15Discount Policy 16Teas ndash Mighty Leaf 19Prepping Sandwiches at Springhill 20
Training Block II ndash Bar Training 21Coffee Beverages amp Alternatives 22Vocabulary for the Barista 23Espresso Grinders 24Espresso Machine Diagram 25Bar Tools 26Pulling Espresso Shots 29Steaming Milk 30Troubleshooting Espresso 31Espresso Machine Maintenance 32
Training Block III ndash Science of Espresso 34
Training Block IV ndash The Roaster 36Roaster Demonstration 36Opus Cupping Techniques 36Defining Characteristics 37Brewed Coffee Descriptions 38Shift Manager 39Measurements Chart 40
Opuscoffeecom 2
Introduction
Welcome to the Opus Cafe family As a member of the Opus team we hope that you will feelinspired to work ambitiously in making your coffee bar as successful as possible Opus Cafe is a coffeebar known for its fine coffee beverages and customer service Be a part of making Opus an excitingplace to be By maintaining a positive attitude being ambitious and acting with integrity you will findyour time at Opus enjoyable and profitable This manual will guide you in how you are able tocontribute to Opus Cafe All new employees are in a 90-day probationary phase and may beterminated at any time within the 90 days Termination within the probationary phase is mostcommonly a result of employee not working well as part of a team not making an effort to haveproduct knowledge not having good customer service skills not being punctual etc
Training Schedule
Before the first day of work employees will complete Training Block I with a manager After one weekof work progress will be assessed
Before Training Block II (bar training) employees must knowbull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Why and how to adjust espresso grindbull Steps for steaming milk with microfoambull The steps for assembling bar drinks
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Employees must get clearance from a manager to do Training Block III (the science of espresso latteart) Training Block IV is a roasting demonstration that takes place at the roaster Employees willbecome familiar with the roasting process and will get to roast their own batch of coffee
Disclaimer
This is an employee manual not a contract expressed or implied guaranteeing employment forany duration Its sole purpose is to educate current employees about company policy practices and procedures This manual in no way guarantees employment
Opuscoffeecom 3
Quick TipWe sometimes
announce discounts on social media Stay
ahead by joining us on facebook and twitter
fb Opus Coffeetwitter OpusCoffee
Training Block II All new employees must complete the following
bull Job application completed and signedbull Withholdings Form W-4bull Sign Workerrsquos Comp Insurance Formbull Status of Citizenship Form I-9 (If applicable)bull Give all paperwork to Tim or place in Tims folder located at the atrium under the
bulletin boardbull Become a fan of Opus Coffee on Facebook andor Twitter to keep up with current
promotions
II Tour of Facilities
bull Location of inventory at locationbull Restroom facilitiesbull First Aid Kit locationbull Location of Employee Handbookbull Fire extinguisher and exit locationbull Demonstration of how to safely handle equipmentbull Location of water sourcebull Kitchen ice machine and dish washing locationbull Garbage dumpbull Opus Coffee Telephone 3522620348
Opuscoffeecom 4
Employee Handbook
I Probation PeriodNewly hired employees will be on probation for a 90 day period
II Pay PeriodsThe pay periods are from the 1st to the 15th and from the 16th to the last day of each month
Checks will be issued ~5 business days after the end of the pay period usually on the 5 th and 20th of each month
III ScheduleSchedule requests should be emailed to the scheduling manager (gainesvilleschedulesopus-
cafecom) In the event that an employee would like to change hisher schedule after it has been posted heshe must contact other employees to get the shifts covered It is the employees responsibility to get hisher shifts covered it is not the managers responsibility The weekly schedule will include announcements Employees are expected to thoroughly read the announcements
IV Evaluations amp RaisesEmployees are evaluated on the following criteria
Punctuality Completing tasks associated with each shift eg restocking everything going to receiving
getting ice Willingness and eagerness to work as part of a team Ability to correctly and efficiently make delicious beverages Menu and product knowledge
V TipsDaily tips are the responsibility of each employee Opus Coffee assumes no responsibility in
lost or stolen tips reporting tips or in dividing tips amongst employees Tips are to be counted and split among employees when necessary at the end of each shift Opus Cafe will record tip earnings of approximately $1 per hour when calculating withholdings for paychecks If different it is the responsibility of the employee to notify the general manager
VI Hair and Facial Piercing PolicyIn order to comply with the Shands Code of Conduct we must require that employees do not
wear facial piercings while at work Loud hair colors are also not permitted Employees may dye their hair natural colors
VI Dress CodeShirt Black collared shirt (polo or button-down)Pants KhakisShoes Solid color brown or black shoesAprons Provided Opus Apron (for baristas)Name tags Provided Opus name tag
Opuscoffeecom 5
VII Complaints amp Problems
MINOR COMPLAINTS Contact Shift Manager or ManagerExamples Employee dispute customer service problem
location cleanliness dress code problem etcMAJOR COMPLAINTS Contact Owners Tim or Bret LarsonExamples Employee Theft Manager Theft Sexual
Harassment Employee-Manager Dispute etcAnonymous SuggestionsComplaints
PhoneAddress
3522620348 Larson Industries IncorporatedPO Box 2733Gainesville FL 32602-2733
VIII Return Policy for Retail Items (mugs brewing equipment etc)
This return policy appears on the bottom of retail item receipts Please print out an itemized receipt for customers that purchase mugs brewing equipment or other merchandise
If the item has a manufacturer defect (lid does not close or seal properly for example) we would be happy to replace it within 30 days of purchase with a receipt After 30 days neither refunds nor exchanges can be made
Unfortunately we cannot replace items that have been dropped lost or used in ways other than intended or items that have been damaged due to user mishandling
IX First Paycheck$14 will be deducted from each new hires first paycheck to cover the cost of an apron and a
name tag
X ParkingParking is never guaranteed for employees Not even UF Health employees are guaranteed parking We therefore recommend riding a bike or taking the bus Buses do not run early enough for the morning shift In order to get a parking spot we recommend getting to 16th Ave around 530am After 530am parking spots are difficult to find
View parking map here httpemployeesopus-cafecomviewtopicphpt=583 (employeesopus-cafecom gt Manuals and Policies gt Opus Locations and Parking Map)
Opuscoffeecom 6
General Procedures and Operations
bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number
bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or
other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead
bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages
bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are
dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse
and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for
certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not
qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card
bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result
in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer
customers Move the line along as quickly as possible while still being polite
Opuscoffeecom 7
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Introduction
Welcome to the Opus Cafe family As a member of the Opus team we hope that you will feelinspired to work ambitiously in making your coffee bar as successful as possible Opus Cafe is a coffeebar known for its fine coffee beverages and customer service Be a part of making Opus an excitingplace to be By maintaining a positive attitude being ambitious and acting with integrity you will findyour time at Opus enjoyable and profitable This manual will guide you in how you are able tocontribute to Opus Cafe All new employees are in a 90-day probationary phase and may beterminated at any time within the 90 days Termination within the probationary phase is mostcommonly a result of employee not working well as part of a team not making an effort to haveproduct knowledge not having good customer service skills not being punctual etc
Training Schedule
Before the first day of work employees will complete Training Block I with a manager After one weekof work progress will be assessed
Before Training Block II (bar training) employees must knowbull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Why and how to adjust espresso grindbull Steps for steaming milk with microfoambull The steps for assembling bar drinks
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Employees must get clearance from a manager to do Training Block III (the science of espresso latteart) Training Block IV is a roasting demonstration that takes place at the roaster Employees willbecome familiar with the roasting process and will get to roast their own batch of coffee
Disclaimer
This is an employee manual not a contract expressed or implied guaranteeing employment forany duration Its sole purpose is to educate current employees about company policy practices and procedures This manual in no way guarantees employment
Opuscoffeecom 3
Quick TipWe sometimes
announce discounts on social media Stay
ahead by joining us on facebook and twitter
fb Opus Coffeetwitter OpusCoffee
Training Block II All new employees must complete the following
bull Job application completed and signedbull Withholdings Form W-4bull Sign Workerrsquos Comp Insurance Formbull Status of Citizenship Form I-9 (If applicable)bull Give all paperwork to Tim or place in Tims folder located at the atrium under the
bulletin boardbull Become a fan of Opus Coffee on Facebook andor Twitter to keep up with current
promotions
II Tour of Facilities
bull Location of inventory at locationbull Restroom facilitiesbull First Aid Kit locationbull Location of Employee Handbookbull Fire extinguisher and exit locationbull Demonstration of how to safely handle equipmentbull Location of water sourcebull Kitchen ice machine and dish washing locationbull Garbage dumpbull Opus Coffee Telephone 3522620348
Opuscoffeecom 4
Employee Handbook
I Probation PeriodNewly hired employees will be on probation for a 90 day period
II Pay PeriodsThe pay periods are from the 1st to the 15th and from the 16th to the last day of each month
Checks will be issued ~5 business days after the end of the pay period usually on the 5 th and 20th of each month
III ScheduleSchedule requests should be emailed to the scheduling manager (gainesvilleschedulesopus-
cafecom) In the event that an employee would like to change hisher schedule after it has been posted heshe must contact other employees to get the shifts covered It is the employees responsibility to get hisher shifts covered it is not the managers responsibility The weekly schedule will include announcements Employees are expected to thoroughly read the announcements
IV Evaluations amp RaisesEmployees are evaluated on the following criteria
Punctuality Completing tasks associated with each shift eg restocking everything going to receiving
getting ice Willingness and eagerness to work as part of a team Ability to correctly and efficiently make delicious beverages Menu and product knowledge
V TipsDaily tips are the responsibility of each employee Opus Coffee assumes no responsibility in
lost or stolen tips reporting tips or in dividing tips amongst employees Tips are to be counted and split among employees when necessary at the end of each shift Opus Cafe will record tip earnings of approximately $1 per hour when calculating withholdings for paychecks If different it is the responsibility of the employee to notify the general manager
VI Hair and Facial Piercing PolicyIn order to comply with the Shands Code of Conduct we must require that employees do not
wear facial piercings while at work Loud hair colors are also not permitted Employees may dye their hair natural colors
VI Dress CodeShirt Black collared shirt (polo or button-down)Pants KhakisShoes Solid color brown or black shoesAprons Provided Opus Apron (for baristas)Name tags Provided Opus name tag
Opuscoffeecom 5
VII Complaints amp Problems
MINOR COMPLAINTS Contact Shift Manager or ManagerExamples Employee dispute customer service problem
location cleanliness dress code problem etcMAJOR COMPLAINTS Contact Owners Tim or Bret LarsonExamples Employee Theft Manager Theft Sexual
Harassment Employee-Manager Dispute etcAnonymous SuggestionsComplaints
PhoneAddress
3522620348 Larson Industries IncorporatedPO Box 2733Gainesville FL 32602-2733
VIII Return Policy for Retail Items (mugs brewing equipment etc)
This return policy appears on the bottom of retail item receipts Please print out an itemized receipt for customers that purchase mugs brewing equipment or other merchandise
If the item has a manufacturer defect (lid does not close or seal properly for example) we would be happy to replace it within 30 days of purchase with a receipt After 30 days neither refunds nor exchanges can be made
Unfortunately we cannot replace items that have been dropped lost or used in ways other than intended or items that have been damaged due to user mishandling
IX First Paycheck$14 will be deducted from each new hires first paycheck to cover the cost of an apron and a
name tag
X ParkingParking is never guaranteed for employees Not even UF Health employees are guaranteed parking We therefore recommend riding a bike or taking the bus Buses do not run early enough for the morning shift In order to get a parking spot we recommend getting to 16th Ave around 530am After 530am parking spots are difficult to find
View parking map here httpemployeesopus-cafecomviewtopicphpt=583 (employeesopus-cafecom gt Manuals and Policies gt Opus Locations and Parking Map)
Opuscoffeecom 6
General Procedures and Operations
bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number
bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or
other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead
bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages
bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are
dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse
and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for
certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not
qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card
bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result
in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer
customers Move the line along as quickly as possible while still being polite
Opuscoffeecom 7
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Quick TipWe sometimes
announce discounts on social media Stay
ahead by joining us on facebook and twitter
fb Opus Coffeetwitter OpusCoffee
Training Block II All new employees must complete the following
bull Job application completed and signedbull Withholdings Form W-4bull Sign Workerrsquos Comp Insurance Formbull Status of Citizenship Form I-9 (If applicable)bull Give all paperwork to Tim or place in Tims folder located at the atrium under the
bulletin boardbull Become a fan of Opus Coffee on Facebook andor Twitter to keep up with current
promotions
II Tour of Facilities
bull Location of inventory at locationbull Restroom facilitiesbull First Aid Kit locationbull Location of Employee Handbookbull Fire extinguisher and exit locationbull Demonstration of how to safely handle equipmentbull Location of water sourcebull Kitchen ice machine and dish washing locationbull Garbage dumpbull Opus Coffee Telephone 3522620348
Opuscoffeecom 4
Employee Handbook
I Probation PeriodNewly hired employees will be on probation for a 90 day period
II Pay PeriodsThe pay periods are from the 1st to the 15th and from the 16th to the last day of each month
Checks will be issued ~5 business days after the end of the pay period usually on the 5 th and 20th of each month
III ScheduleSchedule requests should be emailed to the scheduling manager (gainesvilleschedulesopus-
cafecom) In the event that an employee would like to change hisher schedule after it has been posted heshe must contact other employees to get the shifts covered It is the employees responsibility to get hisher shifts covered it is not the managers responsibility The weekly schedule will include announcements Employees are expected to thoroughly read the announcements
IV Evaluations amp RaisesEmployees are evaluated on the following criteria
Punctuality Completing tasks associated with each shift eg restocking everything going to receiving
getting ice Willingness and eagerness to work as part of a team Ability to correctly and efficiently make delicious beverages Menu and product knowledge
V TipsDaily tips are the responsibility of each employee Opus Coffee assumes no responsibility in
lost or stolen tips reporting tips or in dividing tips amongst employees Tips are to be counted and split among employees when necessary at the end of each shift Opus Cafe will record tip earnings of approximately $1 per hour when calculating withholdings for paychecks If different it is the responsibility of the employee to notify the general manager
VI Hair and Facial Piercing PolicyIn order to comply with the Shands Code of Conduct we must require that employees do not
wear facial piercings while at work Loud hair colors are also not permitted Employees may dye their hair natural colors
VI Dress CodeShirt Black collared shirt (polo or button-down)Pants KhakisShoes Solid color brown or black shoesAprons Provided Opus Apron (for baristas)Name tags Provided Opus name tag
Opuscoffeecom 5
VII Complaints amp Problems
MINOR COMPLAINTS Contact Shift Manager or ManagerExamples Employee dispute customer service problem
location cleanliness dress code problem etcMAJOR COMPLAINTS Contact Owners Tim or Bret LarsonExamples Employee Theft Manager Theft Sexual
Harassment Employee-Manager Dispute etcAnonymous SuggestionsComplaints
PhoneAddress
3522620348 Larson Industries IncorporatedPO Box 2733Gainesville FL 32602-2733
VIII Return Policy for Retail Items (mugs brewing equipment etc)
This return policy appears on the bottom of retail item receipts Please print out an itemized receipt for customers that purchase mugs brewing equipment or other merchandise
If the item has a manufacturer defect (lid does not close or seal properly for example) we would be happy to replace it within 30 days of purchase with a receipt After 30 days neither refunds nor exchanges can be made
Unfortunately we cannot replace items that have been dropped lost or used in ways other than intended or items that have been damaged due to user mishandling
IX First Paycheck$14 will be deducted from each new hires first paycheck to cover the cost of an apron and a
name tag
X ParkingParking is never guaranteed for employees Not even UF Health employees are guaranteed parking We therefore recommend riding a bike or taking the bus Buses do not run early enough for the morning shift In order to get a parking spot we recommend getting to 16th Ave around 530am After 530am parking spots are difficult to find
View parking map here httpemployeesopus-cafecomviewtopicphpt=583 (employeesopus-cafecom gt Manuals and Policies gt Opus Locations and Parking Map)
Opuscoffeecom 6
General Procedures and Operations
bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number
bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or
other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead
bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages
bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are
dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse
and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for
certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not
qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card
bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result
in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer
customers Move the line along as quickly as possible while still being polite
Opuscoffeecom 7
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Employee Handbook
I Probation PeriodNewly hired employees will be on probation for a 90 day period
II Pay PeriodsThe pay periods are from the 1st to the 15th and from the 16th to the last day of each month
Checks will be issued ~5 business days after the end of the pay period usually on the 5 th and 20th of each month
III ScheduleSchedule requests should be emailed to the scheduling manager (gainesvilleschedulesopus-
cafecom) In the event that an employee would like to change hisher schedule after it has been posted heshe must contact other employees to get the shifts covered It is the employees responsibility to get hisher shifts covered it is not the managers responsibility The weekly schedule will include announcements Employees are expected to thoroughly read the announcements
IV Evaluations amp RaisesEmployees are evaluated on the following criteria
Punctuality Completing tasks associated with each shift eg restocking everything going to receiving
getting ice Willingness and eagerness to work as part of a team Ability to correctly and efficiently make delicious beverages Menu and product knowledge
V TipsDaily tips are the responsibility of each employee Opus Coffee assumes no responsibility in
lost or stolen tips reporting tips or in dividing tips amongst employees Tips are to be counted and split among employees when necessary at the end of each shift Opus Cafe will record tip earnings of approximately $1 per hour when calculating withholdings for paychecks If different it is the responsibility of the employee to notify the general manager
VI Hair and Facial Piercing PolicyIn order to comply with the Shands Code of Conduct we must require that employees do not
wear facial piercings while at work Loud hair colors are also not permitted Employees may dye their hair natural colors
VI Dress CodeShirt Black collared shirt (polo or button-down)Pants KhakisShoes Solid color brown or black shoesAprons Provided Opus Apron (for baristas)Name tags Provided Opus name tag
Opuscoffeecom 5
VII Complaints amp Problems
MINOR COMPLAINTS Contact Shift Manager or ManagerExamples Employee dispute customer service problem
location cleanliness dress code problem etcMAJOR COMPLAINTS Contact Owners Tim or Bret LarsonExamples Employee Theft Manager Theft Sexual
Harassment Employee-Manager Dispute etcAnonymous SuggestionsComplaints
PhoneAddress
3522620348 Larson Industries IncorporatedPO Box 2733Gainesville FL 32602-2733
VIII Return Policy for Retail Items (mugs brewing equipment etc)
This return policy appears on the bottom of retail item receipts Please print out an itemized receipt for customers that purchase mugs brewing equipment or other merchandise
If the item has a manufacturer defect (lid does not close or seal properly for example) we would be happy to replace it within 30 days of purchase with a receipt After 30 days neither refunds nor exchanges can be made
Unfortunately we cannot replace items that have been dropped lost or used in ways other than intended or items that have been damaged due to user mishandling
IX First Paycheck$14 will be deducted from each new hires first paycheck to cover the cost of an apron and a
name tag
X ParkingParking is never guaranteed for employees Not even UF Health employees are guaranteed parking We therefore recommend riding a bike or taking the bus Buses do not run early enough for the morning shift In order to get a parking spot we recommend getting to 16th Ave around 530am After 530am parking spots are difficult to find
View parking map here httpemployeesopus-cafecomviewtopicphpt=583 (employeesopus-cafecom gt Manuals and Policies gt Opus Locations and Parking Map)
Opuscoffeecom 6
General Procedures and Operations
bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number
bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or
other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead
bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages
bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are
dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse
and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for
certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not
qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card
bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result
in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer
customers Move the line along as quickly as possible while still being polite
Opuscoffeecom 7
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
VII Complaints amp Problems
MINOR COMPLAINTS Contact Shift Manager or ManagerExamples Employee dispute customer service problem
location cleanliness dress code problem etcMAJOR COMPLAINTS Contact Owners Tim or Bret LarsonExamples Employee Theft Manager Theft Sexual
Harassment Employee-Manager Dispute etcAnonymous SuggestionsComplaints
PhoneAddress
3522620348 Larson Industries IncorporatedPO Box 2733Gainesville FL 32602-2733
VIII Return Policy for Retail Items (mugs brewing equipment etc)
This return policy appears on the bottom of retail item receipts Please print out an itemized receipt for customers that purchase mugs brewing equipment or other merchandise
If the item has a manufacturer defect (lid does not close or seal properly for example) we would be happy to replace it within 30 days of purchase with a receipt After 30 days neither refunds nor exchanges can be made
Unfortunately we cannot replace items that have been dropped lost or used in ways other than intended or items that have been damaged due to user mishandling
IX First Paycheck$14 will be deducted from each new hires first paycheck to cover the cost of an apron and a
name tag
X ParkingParking is never guaranteed for employees Not even UF Health employees are guaranteed parking We therefore recommend riding a bike or taking the bus Buses do not run early enough for the morning shift In order to get a parking spot we recommend getting to 16th Ave around 530am After 530am parking spots are difficult to find
View parking map here httpemployeesopus-cafecomviewtopicphpt=583 (employeesopus-cafecom gt Manuals and Policies gt Opus Locations and Parking Map)
Opuscoffeecom 6
General Procedures and Operations
bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number
bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or
other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead
bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages
bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are
dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse
and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for
certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not
qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card
bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result
in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer
customers Move the line along as quickly as possible while still being polite
Opuscoffeecom 7
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
General Procedures and Operations
bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number
bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or
other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead
bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages
bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are
dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse
and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for
certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not
qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card
bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result
in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer
customers Move the line along as quickly as possible while still being polite
Opuscoffeecom 7
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Customer Service
Customer Service Philosophy
Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities
I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you
likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact
even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that
you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity
II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be
nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people
bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc
bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc
Opuscoffeecom 8
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
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Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
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Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
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Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
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Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
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Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
End of Shift Duties
MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar
bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)
Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)
Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)
Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws
Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry
case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty
AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers
Opuscoffeecom 9
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO
FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all
boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot
bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down
- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine
rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight
FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight
SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white
scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew
regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of
the coffee carafes where the coffee pours in during the brewing process
Opuscoffeecom 10
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Some Common Beverages
All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages
For the full list of Opus beverages please see page 22
Opuscoffeecom 11
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Brew Machine and Dispensers
Follow the instructions of the location manager Brew machines and procedures vary between locations
Blended Drinks - Opus Frozen Foray
Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder
Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha
Sizes - Tall ndash 16 ozGrande ndash 24 oz
In blender carafe add
for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup
Banana Mocha
Java Chip
Choc Peanut Butter
Cookies amp Cream
Caramel
Snickers Mocha
Vanilla or Mocha
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears
Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny
Opuscoffeecom 12
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Opus Fruit Smoothie
Description for Customer Crushed Fruit smoothie
Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045
Sizes - Tall - 16 ozGrande - 24 oz
In blender carafe the recipes for the blended drinks are as follows
for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice
bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires
bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container
bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add
more ice than normal
Whipped Cream
To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers
bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges
bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas
bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency
bull Use only Vanilla Monin to make whipped cream
Opuscoffeecom 13
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Cash Register System
Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)
Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main
page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print
On the back of the printout write
Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag
10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change
(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving
Opuscoffeecom 14
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Taking Drink Orders
It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)
Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter
SizesShort - S Tall - T Grande - G
Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff
Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)
Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)
QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam
Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer
Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC
the only drink where ldquoicedrdquo is abbreviated
Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra
Opuscoffeecom 15
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Discount Policy
Employees Everything on Menu Board FREE
Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day
Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us
EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146
Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment
TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before
Specific Dollar Discount
This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally
Opuscoffeecom 16
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Skill Check - Opus Brewed Coffee
1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast
Ensure the filter is securely placed against the walls of the brew basket
Ensure there are no grinds on the outside of the filter
3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket
Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe
opening
5 On the drip coffee machine select the full pot setting to begin brewing
If only brewing a half pot of coffee select the half pot setting
Ensure the brewing coffee is aligned properly with the carafe to avoid spillage
6 Close top of carafe and empty the used grounds into the trash
Use caution the coffee grounds will be hot Rinse the brew basket if necessary
Opuscoffeecom 17
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Skill Check ndash Frozen Forays
Steps Standards1 Obtain blender
pitcher and add flavor if applicable
For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup
For Caramel Forays cover blender blade with caramel sauce
2 Add iced espresso shot(s) if desired
Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny
3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher
4 Scoop in foray powder
Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops
5 Add a full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
6 Blend Pour Whipped Cream if desired
Press ldquo6rdquo on blender Do not open blender cover until cycle is complete
7 To drizzle or not to drizzle
See page 6 for drizzle info
Skill Check ndash Fruit Forays
Steps Standards1 Fill pitcher with fruit puree mix
Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix
2 Add full cup of ice to pitcher
Use 16 oz ice for Tall size Use 24 oz ice for Grande size
3 Blend Pour Whipped cream if desired
Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and
call out
Opuscoffeecom 18
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf
Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious
Hot Tea
Steps Standards1 Add tea bag(s)
to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags
2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely
Make sure customer knows hisher tea is extremely hot
Iced Tea
Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe
Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas
General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes
Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard
Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced
Tea beverage Fill cup frac34 full of ice Fill cup with tea
6 Sweeten if desired
Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup
Opuscoffeecom 19
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Prepping Sandwiches - Springhill Location OnlySandwich Options
All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)
A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag
B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese
place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag
D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag
Opuscoffeecom 20
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Training Block II Bar TrainingBefore being bar trained by a manager employees must know
bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy
Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs
Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)
Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3
Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso
Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
075 oz 15 oz 15 oz 15 oz 15 oz
Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz
Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 2 tablespoons
Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot
15 scoop 2 scoops 25 scoops
Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced
1 scoop 15 scoops 2 scoops 1 scoop 2 scoops
Note one scoop holds 4 tablespoons
Opuscoffeecom 21
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its
variationsThe Mocha and its Variations Others
Latteespressosteamed milk1 cm foam
Cappuccino13 espresso13 steamed milk13 foam
MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired
Espresso Macchiatoespressomilk foam
Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired
Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam
Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired
Americanoespressohot waterroom for cream if desired
Breve Latteespressosteamed half and half1 cm foam
Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam
Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired
Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam
Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top
Redeyeone shot of espressobrewed coffee
customer adds
Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired
Blackeyeone shot of espressobrewed coffee
customer adds
Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam
Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things
Steamer Monin syrupsteamed milk1 cm foam
Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired
Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam
Black Tea Honey and Cinnamon among other things
Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam
Opuscoffeecom 22
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Vocabulary For The Barista
Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee
Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash
bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg
Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage
Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal
Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee
Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser
Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an
independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified
Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One
pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot
of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso
Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of
toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee
flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark
roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang
virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal
taste no acidity
Opuscoffeecom 23
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market
Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz
Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam
wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso
Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso
Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk
Espresso Grinders
Opuscoffeecom 24
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Opuscoffeecom 25
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Bar Tools
Steps for Making Bar Drinks
These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup
If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas
Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name
Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name
Opuscoffeecom 26
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name
Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name
Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name
Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the
water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name
Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix
very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name
Opuscoffeecom 27
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name
Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name
Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name
Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name
Opuscoffeecom 28
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso
Steps Standards1 Remove the portafilter
from the grouphead and empty the grinds into the knock box
Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)
2 Dose the coffee using the dosergrinder
Use single portafilter for 1 shot Use double portafilter for 2 shots
3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping
For single shots use lid to scoop out grinds back into the doser shaft
For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft
This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso
4 Place portafilter on rubber mat and tamp the coffee firmly and evenly
If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind
If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind
5 Wipe away excess grinds with brush
Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot
6 Position portafilter into grouphead
Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot
7 Place cup or extraction pitcher under portafilter
A (single or double) espresso shot should take 18-23 secondsto extract
8 Press appropriate button to pull shots
Single or double shot must correspond to portafilter configuration
A (single or double) espresso shot should take 18-23 secondsto extract
Opuscoffeecom 29
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk
Steps Standards1 Pour milk Pour milk according to beverage size
2 Aerate milk until milk is a little warmer than room temperature
Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should
create a paper-tearing sound called aeration or milk stretching which foams the milk
Aerate milk until it has reached just above room temperature
3 Continue steaming
Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct
temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making
4 Turn knob clockwise to turn off steamwand
Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer
5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag
Be sure to remove any residual milk on wand
6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand
7 Purge wand Purge wand to remove residual water and milk
Opuscoffeecom 30
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Troubleshooting Espresso
A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso
Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low
Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure
B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin
Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked
Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket
C) Symptom Portafilter filled with water after extraction
Causes Grind may be too fine coffee grind may have been tamped using too much pressure
Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket
D) Symptom Coffee grind in cup
Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind
Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs
E) Symptom Crema fails to maintain
Causes Prolonged extraction restricted water flow water temperature set too high
Solutions Clean or replace screens clean or replace filter reduce boiler temperature
Opuscoffeecom 31
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Espresso Machine Maintenance
Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all
detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine
Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water
and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin
Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)
There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution
Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook
Also remember to rinse and wipe down the blue bin
Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin
bull Clean under the espresso machine
Opuscoffeecom 32
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls
too quickly Adjust for a finer grind or Tamp harder
2 Espresso shot pulls too slowly
Adjust for a coarser grind or Tamp more softly
Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with
water after extraction Adjust for a coarser grind or Tamp more softly
2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out
3 Crema fails to maintain Clean or replace screens or Clean or replace filter
Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is
gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside
casing Clean under machine
2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone
Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone
Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine
3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost
Opuscoffeecom 33
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Training Block IIIThe Science of Espresso
You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed
I Grinding Principles
Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction
II Espresso Principles
Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter
Opuscoffeecom 34
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
III Steaming and Beverage Preparation Principles
Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time
bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness
bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees
IV Presentation Principles
Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made
Opuscoffeecom 35
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Training Block IV The Roaster
Roaster Demonstration
Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee
Participate in Opus Cupping
Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process
Fundamentals of Taste
Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character
Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup
Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees
Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant
or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary
straw grass earth rubber etc
Opuscoffeecom 36
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Defining Characteristics
Balance - This signifies that no one quality overwhelms the remaining qualities
Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects
Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew
Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance
Complexity - Used to describe flavor shifts and simultaneous multiple sensations
Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor
Mellow - Full well-balanced satisfying coffee implies low or medium acidity
Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds
Rich - Indicates depth and complexity of flavor and full buttery body term is often overused
Spicy - Said of fine aroma or flavor suggestive of spices
Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content
Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo
Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees
Opuscoffeecom 37
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Opus Brewed Coffee Descriptions
This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers
bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast
bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend
Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award
House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor
Opuscoffeecom 38
Quick TipYou did it Wersquore
proud of you
Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
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Shift Manager
This section describes the responsibilities and expectations of the Shift Manager
Shift Manager Responsibilities and Expectations
bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation
bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks
inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high
levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing
an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place
bull Keep coffee bar AND condiment bar clean
Opuscoffeecom 39
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40
Beverage Measurement Chart
Scoops must be even and level not heaping
Short Tall Grande
Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops
Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops
Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops
Iced MochaWhite Mocha 1 scoop 2 scoops
Iced VanSpiced Chai 1 scoop 2 scoops
Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated
PO Box 2733Gainesville FL 32602-2733
opuscoffeecomt 3522620348
Opuscoffeecom 40