Hazards/ Risks
Slips, trips, electrocution, hot water and steam burns
Coffee Station Setup
Make sure the anti-fatigue/anti-slip safety mats are on the floor before using the equipment.
Check that there are no water leaks from the machine, hoses, or cupboards containing power points.
Before first using the steam wand, purge any built-up water into the drip tray while ensuring steam and water cannot contact anyone.
Tamp the coffee firmly without twisting, ensuring the coffee bed is level and free of holes or bumps, and clean excess grounds from the group handle.
Brew using the 2-cup button. The espresso should extract with a smooth "whale's tail" flow for 25–27 seconds, producing 46 g of coffee.
Heating Milk
Fill the milk jug to just below the spout line.
Position the steam wand tip just below the milk's surface and steam while maintaining a smooth swirling motion without bubbles. Lower the jug gradually as the milk expands, heating it to 60–65°C.
Turn off the steam before removing the jug, wipe the steam wand clean, then tap and swirl the milk until it is silky and glossy.
Pour the milk into the centre of a tilted cup, gradually levelling the cup as it fills to create a smooth pattern with an even coffee ring around the edge and milk in the centre.
After making coffee, empty the used coffee grounds into the waste bucket, wipe the group handle clean, rinse the group head, and return the group handle to the machine.
For tea, add the correct amount of tea to the teapot strainer, fill the pot with hot water to the top of the strainer, then close the lid.
Serve tea with a clean cup and saucer, teaspoon, sugar, and milk on a tray, and deliver it to the table.
Clean the milk jug, wipe down benches and the grinder area, and leave the workstation clean and tidy for the next user
Cleaning of coffee machine & grinder
Cleaning happens on a Wednesday and Sunday
Fill sink up with warm water & soap (found under the sink in the restaurant)
Place all the trays & jug from the coffee machine into the sink to soak
Empty the portafilter and soak it in hot water with espresso machine cleaner.
Empty remaining coffee grounds from the grinder, brush out the grinder, and soak removable grinder parts.
Clean the group heads with the small brush.
Backflush both group heads using the blind portafilter and cleaning chemical until the water runs clear, then complete a final rinse cycle.
Clean the steam wands.
Wash, dry, and store all equipment.
Wipe down the coffee machine.
Empty and rinse the cleaning bucket, then empty the coffee waste bin and rinse the lid.