Project - Your manager is putting together a bar operations manual. You have been asked to write the section on coffee to be included in this manual.
Your information needs to include:
-list of coffees you serve, a description of each and how they are to be presented (looks, cup, accompaniments etc)
-a mise en place list for a staff member setting up the coffee area
-where staff are to store the coffee-opened bags and unopened
-information on adjusting the coffee grind
-step-by-step guide on how to make a coffee-grind, dosage, extraction, how to texturise milk
-types of extraction problems-how to monitor, analyse and adjust
-coffee machine daily and weekly cleaning schedule
-close down checklist for coffee machine, grinder, products and equipment
-how to identify problems with grinding and espresso equipment and then how they can be solved and a contact list for specialised personnel that might be required
-how to comply with health and safety and hygiene requirements
-how staff can reduce their negative environmental impact whilst working behind the bar and making coffees
Question-
1. What are the main parts that make up a grinder and the parts that make up a coffee machine?
2. How many full clicks of a single group handle and how many full clicks of a double group handle are generally used to dose coffee into a port a filter?
3. How and when do you need to vary the grind-for example, what environmental conditions and what types/ styles of coffee affect the grind?