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Standard Operational Procedure /
Created by: Sally Dempsey
Approved by: Issue Date: Revision Date:
Department Restaurant Area Bar
1.1 Pour Coffee beans
into grinder
1.2 Pull back the
black cover to allow the coffee go into the 1.1 grinder
1.3 Turn the grinder
ON by turning the 1. Setting up Coffee station in the morning
switch
1.4 Run double shots
through the machine to get the grind right
1.5 Adjust the grind
using lever (for more detail on how to ad- just the grind see cof- 1.2 fee training manual) 1.5 1.6 Once the coffee 1.4 grind is right and the shot have been ran through the coffee machine, the coffee station is ready for 1.3 the day, the final step is to turn on the lights 2.1 Remove all the metal trays (apart from the base one) and put them through the glass washer 2.1
2.2 Each unit need to be
2.2 scrubbed and left to soak for 15/20 minutes in the espresso chemical 2. Closing the Coffee Machine
2.3 This same chemical is
used to clean the coffee 2.3 heads. A small amount is spooned onto the cleaning unit. Once attached press the stop prog. button, this will go blue and eventually start to flash. When it is flashing press again, repeat until water runs clear.
2.4 Wipe all the coffee ma-
chine down with orange spray and cloth then put it all together again, turning the lights OFF at the end
2.4 Lights switches
3.1 Close the black paddle on the bean holder. This stops further beans entering the grinder. Run the grinder through to ensure there is no coffee left in overnight 3.1