Follow our simple steps to maintain consistency in your coffee preparation during busy periods of service and ensure efficient workflow practices in your cafe.
- Know your recipe
Ensure that you maintain it closely, especially during peak periods: weigh your dose, check the yield is correctly programmed on the machine daily and adjust your grinder to keep shot times between 27-33 seconds.
- Follow ‘The Process’
This will ensure that consistency is maintained not only by you, but all staff preparing coffee. (For a refresher on ‘The Process’ be sure to refer to your copy of the Karvan Coffee barista training manual)
- Regularly backflush your machine with water during service
Do this at least once every hour and don’t forget to clean your handles! If you are busy with orders, ask another staff member to black flush for you. Remember that a dirty machine = bad tasting coffee.
- Ask for help!
If at any stage you are struggling to maintain the quality of the coffee and keep up with the orders, then it is time to get a second person to help out on the machine.
Use one person to prepare the espresso shots and the other to steam and pour milk. Continue with this setup until the orders are cleared and one person can confidently manage on the machine by themselves.
Barista Training classes are available through the year, if you feel that you or any of your staff need a refresher, click here to book a session