Standard Operating Procedure Sequence of Job Steps TASK/ OPERATION: REFERENCE CODE:
ESPRESSO – HOW SOP010001
TO PREPARE AND SERVE
JOB STEP/ ACTION
DATE: 01.01.2011
1)
Ensure the machine switched on and ready
WHY, HOW, WHAT…… Why has the machine to be warmed-up?
2)
Select the right coffee
How will customer check they are getting
3)
Grind the coffee
the brand they requested? ARABICA BEANS Why do you grind the coffee?
4)
Coffee container handling
How do you use the container?
5)
Put the espresso in container
How do you add the coffee to the
6)
Proper tamping of coffee
Why do you tamper the coffee in the
7)
Put the container into the machine
What happen when the container is not
8)
Select the right cup
What happens when you use the wrong
9)
Ensure right temperature of cup
container?
container?
fixed/ secured properly?
cup? What happens if the cup is not warm?
SOP010001 – Espresso – How to prepare and serve – by Scorpio Hospitality Management
REVIEW DATE: 01.03.2011
REASON/ EXPLANATION
REMARKS
See that machine has the right pressure 810 bars and enough hot water, ~93°C See that espresso coffee used, is visible to guest, if possible See the coffee is grinded, very fine, nearly 20% of grinds should be extracted during brewing
By holding the handle of the container with your left hand, with the opening up. 7-9g. (50 beans grinded), by pulling the knob of the grinder once, with your right hand. To ensure grinds are even and leveled out, make sure your elbow is at 90 degrees pressure 20-25kg
By holding the handle towards the machine and pushing it to the right. Ensure that the container fits precisely To avoid coffee from running over the edge See that espresso is served hot, and can develop the crema.
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JOB STEP/ ACTION 10)
WHY, HOW, WHAT…… What could happen if not positioned
11)
Position the cup under the nozzle of the container Switch on the water
12)
Press the button
Why do you press the button?
13)
Espresso preparation
How long do you press?
14)
Inspect (check) Espresso
What do we look for in the Espresso?
15)
Inspect final product
What do we look for in the final product?
16)
Put the cup on saucer
Why do we serve on a saucer?
17)
Add small teaspoon onto saucer
Why is it important to use the right spoon?
18)
Position the spoon correctly
Why is it important?
19)
Empty the container
Why must we dispose the used espresso?
20)
Put cup on a tray
Why do you use a tray?
21)
Add sugar bowl onto the tray
Why add sugar/ sweetener?
22) 23)
Place cup in front of the guest Position the cup correctly
Where do you put the cup? How to put cup in front of guest?
correctly? Where is the switch?
SOP010001 - Espresso – How to prepare and serve – by Scorpio Hospitality Management
REASON/ EXPLANATION
REMARKS
See that espresso runs directly into the cup See that the water has the right temperature, 91-93°C See that espresso is flowing out of the nozzle Until the cup is filled to the appropriate level, ~28-30 sec., (~25-30ml). Keep in mind the espresso must come out like warm honey See that crema has developed. (Crema is the perfect sign of a PROPER espresso. Crema attaches to the taste buds, which provides a long after taste.) See no content has spilled See that cup is clean Service standard, easier to carry See that saucer is clean See right spoon is used otherwise sugar can’t be distributed properly See that spoon handle and cup handle are pointing to the right See that machine is ready to use after every order for the next order See that you do not spill any espresso on the saucer. Ensure right/secure service See that all accompaniments are served with espresso See that it is placed in front of the guest See that cup handle points to the right hand side of guest
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JOB STEP/ ACTION
WHY, HOW, WHAT……
24)
Place sugar bowl on table
Why is the position important?
25)
Check the table
Why do you check the table?
REASON/ EXPLANATION
REMARKS
See that sugar bowl is placed close to the cup, towards the centre of the table Ensure that the table is clean and free of debris See that everything is properly arranged
APPROVAL This SOP must be approved by the Department Head and the Personnel Manager, (and if necessary by the Financial Controller)!
Author
Date
Department Head
SOP010001 - Espresso – How to prepare and serve – by Scorpio Hospitality Management
