Page 12 - Marchetti Cafe Manual eBook April 2018

C OFFEE EXPECT A TIONS ARE HIGH

All staff of Marchetti will understand the importance of coff ee to the business.
All staff will ensure every coff ee is consistently of the highest possible standard.

In Italy, coff ee is a cultural pillar, and the country is perhaps the beverage’s
spiritual home. Italy gave us the lingo (espresso, cappuccino, latte) and it’s coff ee
culture is fi lled with ritual. Just as it does in Italy, coff ee embodies the essence of
Marchetti and must be given high priority and made with care.

People are fussy about good coff ee and will walk an extra block to get a good
one. There is never an excuse for bad coff ee!

The following points must be observed when working with coff ee at Marchetti:
• Coff ee must be delivered in a prompt and effi cient way.

• All staff will know the brand of coff ee that is served and have a good

understanding of the diff erent types of coff ee that may be ordered.
• The calibration of the grinder and the machine must be observed constantly
to ensure a consistent taste and texture.

• Ensure the extraction of every coff ee produces the perfect espresso with
a rich, tiger crema as per Allpress coff ee training. Under-extracted or over-

extracted shots should NEVER be served to a customer. The Allpress
extraction techniques must be adhered to at all times.
• Ensure milk is heated to the optimal temperature (55-60 degrees) unless

requested otherwise by the guest.
• Milk must be textured in a consistent way, without bubbles as per the Allpress

coff ee training.
Grind beans to order, particularly during off peak times
• Grind beans to order, particularly during off peak times
to ensure maximum freshness and therefore maximum
to ensure maximum freshness and therefore maximum
fl avour.

• Never let a coff ee sit on the pass for longer than
Never let a coff ee sit on the pass for longer than
absolutely necessary. If the integrity of the coff ee has
absolutely necessary. If the integrity of the coff ee has
been compromised, it must be remade.
been compromised, it must be remade.
A takeaway coff ee must be made with the same
• A takeaway coff ee must be made with the same
care as a dine in coff ee.

The coff ee machine is to be kept clean at all
• The coff ee machine is to be kept clean at all
times to ensure the best possible product
times to ensure the best possible product
is presented to the guest every time. The
is presented to the guest every time. The
Coff ee Machine End of Day check list
is to be followed every day without
exception.

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