Page 44 - Cowch eBook - Staff Manual 2019

Coffee expectations

All staff of Cowch will understand the importance of coffee to the
business. They will ensure every coffee is served to the highest
possible standard.

People are fussy about good coffee. They will gladly walk an extra
block to get a good one. At Cowch we do everything we can to make

sure our guests keep coming back.
All coffee served at Cowch must be given high priority and made with
care.

There is never an excuse to serve poorly made coffee!

• Coffee must be delivered in a prompt and efficient manner.

• All staff will be knowledgeable regarding the brand of coffee that is
served and the different types of coffee a guest may request.

• The extraction of shots must be observed closely and the calibration
of the grind revised accordingly to ensure consistent taste and
texture.

• The Merlo extraction techniques must be adhered to at all times.
Ensure the extraction of every coffee produces the perfect espresso
with a rich crema as per Merlo coffee training. Under-extracted or
over-extracted shots should NEVER be served to a customer.

• A takeaway coffee must be made with the same care as a dine in
coffee.
• Ensure milk is heated to the optimal temperature (60-65 degrees)
unless requested otherwise by the guest.

• If a guest requests an extra hot or luke warm coffee, do it gladly. It’s
their coffee!

• Milk must be textured to a silky, smooth consistency without
bubbles.

• Grind beans to order, particularly during off peak times to ensure
maximum freshness and maximum flavour.

• Never let a coffee sit on the pass for longer than absolutely
necessary. If the integrity of the coffee has been compromised, it
must be remade.
• The coffee machine is always to be kept clean to ensure the best
possible product is presented to the guest every time.

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