opus coffee employee manual -...

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Opus Coffee Employee Manual

This handbook and its contents are the property of Opus Coffee and Larson Industries Incorporated The information contained within this handbook is to be used solely for the purpose of educating and guiding Opus Coffee employees No part of this handbook may be used to aide in the advancement of a competing business nor be shared with a third party with a stake in the coffee retail industry By accepting this handbook you areagreeing to these terms

Opus copy2011

Opuscoffeecom 1

ContentsIntroduction Training amp Disclaimer 3

Training Block I 4 Employee Handbook Policies 5General Procedures and Operations 7Customer Service 8End of Shift Duties 9Common Beverages to Know 11Brew Machines amp Dispensers 12Blended Drinks ndash Forays 12Fruit Smoothies 13Making Whipped Cream 13Cash Register System 14Taking Drink Orders 15Discount Policy 16Teas ndash Mighty Leaf 19Prepping Sandwiches at Springhill 20

Training Block II ndash Bar Training 21Coffee Beverages amp Alternatives 22Vocabulary for the Barista 23Espresso Grinders 24Espresso Machine Diagram 25Bar Tools 26Pulling Espresso Shots 29Steaming Milk 30Troubleshooting Espresso 31Espresso Machine Maintenance 32

Training Block III ndash Science of Espresso 34

Training Block IV ndash The Roaster 36Roaster Demonstration 36Opus Cupping Techniques 36Defining Characteristics 37Brewed Coffee Descriptions 38Shift Manager 39Measurements Chart 40

Opuscoffeecom 2

Introduction

Welcome to the Opus Cafe family As a member of the Opus team we hope that you will feelinspired to work ambitiously in making your coffee bar as successful as possible Opus Cafe is a coffeebar known for its fine coffee beverages and customer service Be a part of making Opus an excitingplace to be By maintaining a positive attitude being ambitious and acting with integrity you will findyour time at Opus enjoyable and profitable This manual will guide you in how you are able tocontribute to Opus Cafe All new employees are in a 90-day probationary phase and may beterminated at any time within the 90 days Termination within the probationary phase is mostcommonly a result of employee not working well as part of a team not making an effort to haveproduct knowledge not having good customer service skills not being punctual etc

Training Schedule

Before the first day of work employees will complete Training Block I with a manager After one weekof work progress will be assessed

Before Training Block II (bar training) employees must knowbull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Why and how to adjust espresso grindbull Steps for steaming milk with microfoambull The steps for assembling bar drinks

Before bar training each employee must watch the Espresso 101 and Advanced Barista Training DVDs Ask a manager for the DVDs

Employees must get clearance from a manager to do Training Block III (the science of espresso latteart) Training Block IV is a roasting demonstration that takes place at the roaster Employees willbecome familiar with the roasting process and will get to roast their own batch of coffee

Disclaimer

This is an employee manual not a contract expressed or implied guaranteeing employment forany duration Its sole purpose is to educate current employees about company policy practices and procedures This manual in no way guarantees employment

Opuscoffeecom 3

Quick TipWe sometimes

announce discounts on social media Stay

ahead by joining us on facebook and twitter

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Training Block II All new employees must complete the following

bull Job application completed and signedbull Withholdings Form W-4bull Sign Workerrsquos Comp Insurance Formbull Status of Citizenship Form I-9 (If applicable)bull Give all paperwork to Tim or place in Tims folder located at the atrium under the

bulletin boardbull Become a fan of Opus Coffee on Facebook andor Twitter to keep up with current

promotions

II Tour of Facilities

bull Location of inventory at locationbull Restroom facilitiesbull First Aid Kit locationbull Location of Employee Handbookbull Fire extinguisher and exit locationbull Demonstration of how to safely handle equipmentbull Location of water sourcebull Kitchen ice machine and dish washing locationbull Garbage dumpbull Opus Coffee Telephone 3522620348

Opuscoffeecom 4

Employee Handbook

I Probation PeriodNewly hired employees will be on probation for a 90 day period

II Pay PeriodsThe pay periods are from the 1st to the 15th and from the 16th to the last day of each month

Checks will be issued ~5 business days after the end of the pay period usually on the 5 th and 20th of each month

III ScheduleSchedule requests should be emailed to the scheduling manager (gainesvilleschedulesopus-

cafecom) In the event that an employee would like to change hisher schedule after it has been posted heshe must contact other employees to get the shifts covered It is the employees responsibility to get hisher shifts covered it is not the managers responsibility The weekly schedule will include announcements Employees are expected to thoroughly read the announcements

IV Evaluations amp RaisesEmployees are evaluated on the following criteria

Punctuality Completing tasks associated with each shift eg restocking everything going to receiving

getting ice Willingness and eagerness to work as part of a team Ability to correctly and efficiently make delicious beverages Menu and product knowledge

V TipsDaily tips are the responsibility of each employee Opus Coffee assumes no responsibility in

lost or stolen tips reporting tips or in dividing tips amongst employees Tips are to be counted and split among employees when necessary at the end of each shift Opus Cafe will record tip earnings of approximately $1 per hour when calculating withholdings for paychecks If different it is the responsibility of the employee to notify the general manager

VI Hair and Facial Piercing PolicyIn order to comply with the Shands Code of Conduct we must require that employees do not

wear facial piercings while at work Loud hair colors are also not permitted Employees may dye their hair natural colors

VI Dress CodeShirt Black collared shirt (polo or button-down)Pants KhakisShoes Solid color brown or black shoesAprons Provided Opus Apron (for baristas)Name tags Provided Opus name tag

Opuscoffeecom 5

VII Complaints amp Problems

MINOR COMPLAINTS Contact Shift Manager or ManagerExamples Employee dispute customer service problem

location cleanliness dress code problem etcMAJOR COMPLAINTS Contact Owners Tim or Bret LarsonExamples Employee Theft Manager Theft Sexual

Harassment Employee-Manager Dispute etcAnonymous SuggestionsComplaints

PhoneAddress

3522620348 Larson Industries IncorporatedPO Box 2733Gainesville FL 32602-2733

VIII Return Policy for Retail Items (mugs brewing equipment etc)

This return policy appears on the bottom of retail item receipts Please print out an itemized receipt for customers that purchase mugs brewing equipment or other merchandise

If the item has a manufacturer defect (lid does not close or seal properly for example) we would be happy to replace it within 30 days of purchase with a receipt After 30 days neither refunds nor exchanges can be made

Unfortunately we cannot replace items that have been dropped lost or used in ways other than intended or items that have been damaged due to user mishandling

IX First Paycheck$14 will be deducted from each new hires first paycheck to cover the cost of an apron and a

name tag

X ParkingParking is never guaranteed for employees Not even UF Health employees are guaranteed parking We therefore recommend riding a bike or taking the bus Buses do not run early enough for the morning shift In order to get a parking spot we recommend getting to 16th Ave around 530am After 530am parking spots are difficult to find

View parking map here httpemployeesopus-cafecomviewtopicphpt=583 (employeesopus-cafecom gt Manuals and Policies gt Opus Locations and Parking Map)

Opuscoffeecom 6

General Procedures and Operations

bull Opus has a phone number ndash 3522620348 if customers ask for Tim or Brets number use this number

bull Nutrition facts are online at opuscoffeecombull Never give out personal information of owners management and other baristas to customers or

other third parties The best practice is to obtain the information of the inquirer so that they can be contacted instead

bull Customer education of the product is very important Take the time to politely answer questions that customers may have Give explanation and recommendations of beverages

bull Cleanliness of the coffee bar is vital in maintaining the Opus Coffee image bull Practice FIFO First In First Out Use perishable products as they arrive do not use goods that are

dated later before goods that are dated soonerbull If someone demands cash or other goods of value hand item over and call security Do not refuse

and do not chase person Only notify securitybull Personal phone calls and text messaging permitted in emergency situations only bull Never give out any medical information or advice Do not recommend certain beverages for

certain ailments or conditionsbull Only punch one hole at a time on the lsquoBuy 10 Drinks Get One Freersquo Card Bottled drinks do not

qualify Exceptions are if it can ease a tense situation Customers may order any tall-sized beverage or grande (brewed or iced) coffee or tea with a fully punched out card

bull There should ALWAYS be someone at the registers in case a customer walks upbull Try to keep rags hidden from public by placing them under brew machine between blenders etcbull Press all of the oxygen out of any opened coffee bags and tape them shut Untaped bags will result

in stale coffeebull It is important to move the line along quickly Long lines encourage more walk always and fewer

customers Move the line along as quickly as possible while still being polite

Opuscoffeecom 7

Customer Service

Customer Service Philosophy

Make the customer happy Write down special orders for your customers and make beverages the way that they like them Smile Give the customer what they want Greet them Smile at them You need to think of your customers and serve them to the best of your abilities

I Customer Service Basicsbull Connect with the customer through eye-contact and a smilebull The first impression is important Smile and greet all your guestsbull Use the conditional tense of verbs Instead of asking ldquoWhat do you wantrdquo ask ldquoWhat would you

likerdquo Or instead of asking ldquois that allrdquo ask ldquoWould you like anything elserdquobull Learn the names of your customersbull Relate to every customer as an individualbull Recognize people walking up to the bar or coming into the store by making voice and eye contact

even when busybull Acknowledge the presence and patience of customers waiting in line by letting them know that

you will be with them shortlybull Maintain a pleasant and friendly attitudebull Thank them for coming in and invite them to come againbull Go that extra mile at every opportunity

II Dealing with difficult customersbull At some point you will greet a customer and they will respond rudely and curt You still have to be

nice to them They still have money in their pockets and they have friends that are not like them who may be potential customers Kill them with kindness I know that sounds amazingly cheesy but it works It is amazing how kindness moves and changes people

bull When things go wrong you may give customer an Opus Coffee Guest Card This action should takeplace when a customer complains about waiting too long for their beverage receives a bad tastingbeverage where they do not have the time to wait for another one or when he or she receives a minor burn from spilling coffee etc

bull When things go really wrong call the Manager This action should take place when a customer severely burns herself trips and falls etc

Opuscoffeecom 8

End of Shift Duties

MORNING SHIFTAtrium Wednesdays 1030am or later - go to receiving Restock behind bar

bull foray powdersbull fruit forays (1 backup each)bull Pepsi productsbull Monins bull caramelchoc sauces (1 full one each)bull whipped cream chargersbull teasbull iced tea boxes (1 each)bull cold cups amp lids (restock on counter and under cabinet 2 of each)bull 1 of each behind the bar house coffee decaf house espresso origin decaf espbull knives forks spoons (behind counter amp at condiment bar)

Restock at Registersbull money (buy 1s 5s and change from bank)bull cups sleeves lidsbull retail items (Clif Bars biscotti Fruition bars Altoids bananas)

Espresso Barbull cups sleeves lidsbull espresso beansbull empty rinse and refill bar spoons pitcherbull refill mochas (the bins under the cabinet and the jars)bull refill chais (the boxes under the cabinet and the bins)

Condiment Barbull refill sugar dispensers amp cinnamon cocoa nutmeg and vanilla dispensersbull restock Splendas SweetampLow Stevia Raw Equal and Dixie Crystalsbull refill milkcream dispensersbull wipe down condiment bar and all tablesbull restock spoons wood stirrers napkins and all straws

Refillbull caramel and chocolate saucesbull Atrium - ice chestbull parfaits fruit cups chips and dips Chobanis Naked Juices Cheer Wine and other refrigerated pastry

case itemsbull pastry case and remember to adjust the pastry signsbull the boxes of 12 16 20 oz hot cups if they are empty

AFTERNOON SHIFTbull complete all tasks above plusbull dump blue bin in trough where we do dishes Rinse with hot soapy waterbull dump the drip pan under the coffee dispensers

Opuscoffeecom 9

CLOSING SHIFTbull complete all tasks as outlined under ldquoMORNING SHIFTrdquo plusbull dump and clean the drip pan under the coffee dispensersbull empty unused iced teas and wash carafesbull wash dishes (dishwasher closes at 7pm)bull clean pastry case inside and outbull put all items around the registers underneath the cabinets and do not block the pastry case vent (NO

FOOD near the pastry case vent stuff will melt)bull lock up outside tables and chairs after 8pmbull take out trash from behind bar and underneath condiment bar Atrium - Place trash bags and all

boxes in front of the condiment bar Other locations ndash dispose of trash bags in dumpster or trash shoot

bull soak Monin lids in hot water and replace and wipe all Monins off so they are not stickybull spray and wipe down

- all counters cabinets (inside and out) and surfaces- inside and outside of all refrigerators- blenders- condiment bar- trash cans- coffee grinder espresso grinders coffee machine espresso machine

rarr dont forget to wipe down the top of the espresso machinebull backwash the espresso machine as outlined in the Employee Manual on page 26bull soak steam wands overnight in a 16oz hot cup with hot waterbull sweep and mop floors behind bar and around condiment bar areabull Vacuum carpetsbull replace blue bin underneath cabinet and insert hose into blue binbull cover registers blenders coffee dispenser holder and espresso grindersMoninsbull DO NOT cover the espresso machinebull leave espresso machine and brewed coffee machines ON overnightbull close out POS systembull fill coffee carafes half full of hot water and let soak overnight

FRIDAYS ndash complete all tasks under ldquoCLOSING SHIFTrdquo andbull soak coffee carafes with detergent overnight

SATURDAYS ndash cleaning daybull there will be detergent in the coffee carafes in the morning You must clean them out with the white

scrub brush to ensure complete detergent removalbull clean inside coffee dispenser standbull detail coffee dispensers and refrigeratorsbull FLUSH BLUE BIN HOSE as outlined on page 32 of the Employee Manualbull scrub sink milk pitchers and brewed coffee grinds holder (the thing you put the filter paper in to brew

regular coffee)bull using the black pipe-cleaner (located under sink hanging to the right on a nail) clean the cylinder of

the coffee carafes where the coffee pours in during the brewing process

Opuscoffeecom 10

Some Common Beverages

All employees are responsible for knowing what comprises each menu itemThe image below illustrates just a few common beverages

For the full list of Opus beverages please see page 22

Opuscoffeecom 11

Brew Machine and Dispensers

Follow the instructions of the location manager Brew machines and procedures vary between locations

Blended Drinks - Opus Frozen Foray

Description for Customer A smooth frozen blend of coffee and milk with whipped cream on top When preparing frozen drinks keep the Fruit and Frozen Coffee carafes separateDecaf and No Sugar Added options are available in forays made using vanilla and mocha foray powder

Flavors - Vanilla Latte Mocha Vanilla Mocha Caramel Cookies amp Cream Chocolate Peanut Butter Strawberries amp Cream Java Chip Snickers Mocha Banana Mocha

Sizes - Tall ndash 16 ozGrande ndash 24 oz

In blender carafe add

for a Tall - 16oz Tall + banana Grande ndash 24oz Grande + banana6 oz of 2 milk 4 oz of 2 milk 8 oz of 2 milk 6 oz of 2 milk2 scoops of mix 2 scoops of mix 3 scoops of mix 3 scoops of mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice

Drizzles Caramel on Top Caramel in cup Choc on Top Choc in cup

Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha

bull Place contents into pitcher in the order as listed above and run blender through cycle 6 Put whipped cream on top if customer desires

bull Always make sure blender motor has completely stopped before removing the blender carafefrom the blender Failure to do this results in stripping the blender gears

Note Very Important If customer would like an extra shot of espresso in the foray brew shot over ice and make sure it is cold before pouring it into pitcher Top off with milk to usual milk line Ifespresso shot is not cold before blending the drink will have the wrong consistency and will be too runny

Opuscoffeecom 12

Opus Fruit Smoothie

Description for Customer Crushed Fruit smoothie

Flavors - Strawberry Mango Peach Pear Apricotrarr Customers may add a banana to any foray or smoothie for $045

Sizes - Tall - 16 ozGrande - 24 oz

In blender carafe the recipes for the blended drinks are as follows

for a Tall ndash 16 oz Tall + banana Grande ndash 24 oz Grande + banana8 oz of fruit mix 6 oz of fruit mix 12 oz of fruit mix 10 oz of fruit mix16 oz cup of ice 16 oz cup of ice 24 oz cup of ice 24 oz cup of ice


bull To make the fruit smoothie mix pour the contents of a single carton into the fruit smoothie mix container Fill carton up half way with water shake and also pour that into smoothie mix container

bull Shake smoothie mix container before pouring into blenderbull Smoothie mix that has just been made and is not yet cold will be more watery In this case add

more ice than normal

Whipped Cream

To make whipped cream combine the following in a clean whipped cream dispenserrarr 4 shots of vanilla syruprarr 1 Quart of heavy whipping creamrarr 2 Chargers

bull To make whipped cream pour into the whip canister 4 shots of syrup and one quart of heavy whipping cream Screw top on container making sure that the white gasket is in place and screw in chargers Be sure that handle is all the way out Charge with two NO2 cartridges

bull Hold whipped cream canister vertical when applying whipped cream to a beverage Do not hold it sideways or it will let out excess NO2 gas

bull After whipped cream is ready do not continue to shake every time whipped cream is used This will only ruin the whipped creamrsquos consistency

bull Use only Vanilla Monin to make whipped cream

Opuscoffeecom 13

Cash Register System

Cash Register Operationrarr Beverages are entered by pressing the following 1 Size 2 Beverage 3 Flavorrarr Always charge for flavor additions unless beverage is a regular coffee iced coffee or a forayrarr Do not charge for Caramel or Chocolate Drizzlesrarr Do not charge for whipped creamrarr Do not charge for soy or lactose-free milkrarr Do not enter drink in register if customer has a full punch card or a free beverage cardrarr DO charge if beverage is to be made with half and half (breve lattes)

Counting Down the Register 1 After closing time tap the back button at the top right of the orders screen to get to the main

page2 Select Reports3 Select Daily Sales Recap4 Select Business Summary Recap5 Press Accept6 Press Display7 Uncheck everything except for Total Sales8 The output 40 col should then appear accept the recap on the 40 col9 The Business Summary Report should print

On the back of the printout write

Total Sales with tax- Credit card charges- Gift card chargesamount of cash to be put into the blue bag

10 Put the amount into the blue bag along with all redeemed couponsfree drink cards11 Fill out the form in the blue bag Count the remaining money in the registers and spare change

(in cabinet underneath the registers) 12 Leave the blue bag in the cabinet underneath the register Lock the cabinet before leaving

Opuscoffeecom 14

Taking Drink Orders

It is important to write drink orders correctly in this orderSize Decaf (if applicable) Iced (if applicable) Milk (if not 2)Flavor (if any)Qualifiers (if any)Drink typeWhipped cream (must be specified for Mochas White Mochas Toffeenut Lattes Snickers Mochas Hot cocoas ALL frozen drinks and seasonal drinks like Irish Maidens Nutty Irishmen and Ciders)

Customers names should follow the order on the next line circled It is important to write small yet legibly Orders are then either placed on the espresso machine or on the foray counter

SizesShort - S Tall - T Grande - G

Decaf or IcedDecaf ndash DecIced ndash IcedHalf caffeinated ndash frac12 caff

Milk OptionNonfat milk ndash NF Half and Half - BreveLactaid ndash Lact Soy ndash Soy (no abbreviation)

Flavor Addition there are lots of different flavors Here are a few acceptable abbreviationsVanilla - Van Rasperry - rasp Peppermint - pepHazelnut - Haz Toffeenut - Tnut but when in doubt write it out Caramel - Car Salted Caramel ndash salt carSugar Free ndash SFV SFHaz SFCar (vanilla hazelnut amp caramel are the only SF options)

QualifiersExtra espresso shot - x-shotExtra flavor - x-car x-mocha120ordm x-hot no foam x-foam

Type of DrinkLatte - LCappucino - CappMocha - MWhite Mocha - WMCaramel Macchiato - CMAmericano - AmerSnickers Mocha ndash SnixAmericano ndash Amer

Spiced Chai - Sp Chai Vanilla Chai - vchaiHot Cocoa - HCEclipse Mocha ndash EclRedeye Blackeye Cafe au Lait ndash au lait (specify house origin or decaf)Iced Coffee - IC

the only drink where ldquoicedrdquo is abbreviated

Whipped Cream With - W Without -WO Light ndash Wlite Extra ndash Wextra

Opuscoffeecom 15

Discount Policy

Employees Everything on Menu Board FREE

Bakery Items in Pastry Case FREE but we ask thatyou limit yourself to one pastry per day

Retail amp All Packaged Items (Bottled Drinks parfaits fruit cups spinach amp artichoke dips hummus amp pita chips etc) 50 OFF This is belowcost for us

EquipmentSkerton Coffee Grinder $3000 Clever Coffee Dripper $1250 Hario V60 Ceramic Dripper $1400 Hario Kettle Buono $3800 White Filter 2 $225 White Filter 4 $146

Family ParentsSiblings get 20 off everything except for the grinding and brewing equipment

TwitterFacebook Know if there is a TwitterFacebook Discount for the day They usually involve a phrase and are $1 off Yoursquoll usually be notified of a TwitterFacebook disount by a text the day before

Specific Dollar Discount

This for a discount of any amount If therersquos a lot of pastries left at the end of the day discount them Use at wisely at your discretion but not liberally

Opuscoffeecom 16

Skill Check - Opus Brewed Coffee

1 Steps Standards2 Insert paper filter into a clean brew basket place under drip coffee grinder and grind selected roast

Ensure the filter is securely placed against the walls of the brew basket

Ensure there are no grinds on the outside of the filter

3 Slide brew basket (with grinds) into drip coffee machine4 Place designated coffee carafe underneath brew basket

Ensure the coffee carafe is empty Ensure the brew basket is aligned with the coffee carafe

opening

5 On the drip coffee machine select the full pot setting to begin brewing

If only brewing a half pot of coffee select the half pot setting

Ensure the brewing coffee is aligned properly with the carafe to avoid spillage

6 Close top of carafe and empty the used grounds into the trash

Use caution the coffee grounds will be hot Rinse the brew basket if necessary

Opuscoffeecom 17

Skill Check ndash Frozen Forays

Steps Standards1 Obtain blender

pitcher and add flavor if applicable

For Snickers Mochas cover blender blade with caramel sauce and add hazelnut syrup

For Caramel Forays cover blender blade with caramel sauce

2 Add iced espresso shot(s) if desired

Espresso shots MUST be put over ice before they are put into the pitcher otherwise the consistency of the foray will be too runny

3 Add milk Use 2 unless otherwise specified If espresso shots are used less milk will be needed Tall (16 oz) gets milk up to the 6 oz mark on the pitcher Grande (24 oz) gets milk up to the 8 oz mark on the pitcher

4 Scoop in foray powder

Tall (16 oz) sizes get 2 scoops Grande (24 oz) sizes get 3 scoops

5 Add a full cup of ice to pitcher

Use 16 oz ice for Tall size Use 24 oz ice for Grande size

6 Blend Pour Whipped Cream if desired

Press ldquo6rdquo on blender Do not open blender cover until cycle is complete

7 To drizzle or not to drizzle

See page 6 for drizzle info

Skill Check ndash Fruit Forays

Steps Standards1 Fill pitcher with fruit puree mix

Tall size ndash 8 oz fruit mix Grande size ndash 12 oz fruit mix

2 Add full cup of ice to pitcher


3 Blend Pour Whipped cream if desired

Press ldquo6rdquo on blender Wait for blender cycle to stop Pour into cup add whipped cream if desired add lid sleeve and

call out

Opuscoffeecom 18

Skill Check ndash Teasrarr We serve Mighty Leaf Tea Why Because Mighty Leaf

Globally sources the finest ingredients available Offers whole-leaf tea pouches Is delicious

Hot Tea

Steps Standards1 Add tea bag(s)

to cup Short (12 oz) = 1 tea bag Tall (16 oz) = 1 tea bag Grande (20 oz) = 2 tea bags

2 Add sleeves Hot teas get double-cupped 3 Add hot water Fill with water from the brewed coffee machine 4 Add lid amp finish Ensure lid is on securely

Make sure customer knows hisher tea is extremely hot

Iced Tea

Steps Standards1 Steep tea bag Place 1 iced tea bag in an empty iced tea carafe

Fill half way with boiling water from the hot water spigot 2 Time it Brewing time varies among different teas

General brew time rules of thumbrarr Green teas ndash 3 minutesrarr Black teas ndash 4-5 minutes

Check tea package for exact times 3 Fill with ice After steeping is complete remove tea bag and discard

Fill carafe with ice until full4 Store Store new iced tea carafe in refrigerator behind the older carafe5 Make an Iced

Tea beverage Fill cup frac34 full of ice Fill cup with tea

6 Sweeten if desired

Tall size gets 2 pumps Monin Pure Cane Syrup Grande size gets 3 pumps Monin Pure Cane Syrup

Opuscoffeecom 19

Prepping Sandwiches - Springhill Location OnlySandwich Options

All served on fresh ciabatta bread Lettuce and tomato may be added to any sandwich at no additional charge Option D is vegetarian-friendlyAll convection oven steps are carried out at 572degF for one minute (use the timer)

A Turkey + Provolone + Avocado Spread + Lettuce + Tomato1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of turkey and one slice of provolone cheese

place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado Spread on the ldquonakedrdquo slice of bread7 Add 2 slices of tomato and some lettuce on top of the meat and cheese8 Close the sandwich and slice in half if desired Wrap it up and place in a bag

B Ham + Swiss + Pesto1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of ham and one slice of swiss cheese

place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Pesto on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag

C Chicken + Smoked Gouda + Avocado Spread 1 Preheat oven to 572degF (highest temperature setting)2 Slice ciabatta bread in half3 On one bread half add 3 slices of chicken and one slice of gouda cheese

place the cheese on top of the meat4 Place bread halves on oven sheet and bake for 1 minute or until cheese begins to melt5 Remove tray from oven place bread slices on cutting board6 Spread Avocado on the ldquonakedrdquo slice of bread7 Close the sandwich and slice in half if desired Wrap it up and place in a bag

D Hummus + Sprouts + Roasted Peppers + Cucumber Dill Spread 1 Turn on the toaster2 Slice ciabatta bread in half3 Run the bread halves through the toaster4 Spread Hummus on one side and Cucumber Dill spread on the other side 5 Add some roasted red peppers and sprouts6 Close the sandwich and slice in half if desired Wrap it up and place in a bag

Opuscoffeecom 20

Training Block II Bar TrainingBefore being bar trained by a manager employees must know

bull What goes in every drink (number of shots how much foam flavors etc)bull Steps for pulling the perfect shot (how long it should take what it should look like)bull Steps for steaming milk with microfoambull The steps for assembling bar drinksbull Why and how to adjust espresso grindbull Espresso machine anatomy


Coffee Options Caffeinated (default) or Decaffeinated coffeeespressoMilk Options 2 (default) Nonfat Lactose-Free Soy or Half and Half (Breve)

Number of Espresso Shots per Beverage (excluding Americanos)Hot Beverages Espresso shots Cold Beverages Espresso shotsShort 12 oz 1Tall 16 oz 2 Tall 16 oz 2Grande 20 oz 2 Grande 24 oz 3

Number of Espresso Shots for AmericanosHot Americanos Espresso shots Cold Americanos Espresso shotsShort 12 oz 2Tall 16 oz 3 Tall 16 oz 3Grande 20 oz 4 Grande 24 oz 4Note Grande Iced Americanos do not get an extra shot of espresso

Monin Flavor Measurements ndash Always use the jigger for Monin measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced

075 oz 15 oz 15 oz 15 oz 15 oz

Note the larger side of the jigger holds 15 oz For beverages with two flavors use half of of each flavor eg Tall Nutty Irishman gets 075 oz Irish Cream and 075 oz Haz

Mocha and White Mocha Measurements Short Hot Tall Hot Grande Hot Tall Iced Grande Iced

1 scoop 15 scoops 2 scoops 1 scoop 2 scoops

Note one scoop holds 2 tablespoons

Hot Cocoa MeasurementsShort Hot Tall Hot Grande Hot

15 scoop 2 scoops 25 scoops

Vanilla and Spiced Chai MeasurementsShort Hot Tall Hot Grande Hot Tall Iced Grande Iced



Opuscoffeecom 21

Coffee Beverages and What Comprises ThemThe Latte and its Variations The Cappuccino and its

variationsThe Mocha and its Variations Others

Latteespressosteamed milk1 cm foam

Cappuccino13 espresso13 steamed milk13 foam

MochaWhite Mochaespressosteamed milkmocha or white mocha1 cm foam or whipped cream if desired

Espresso Macchiatoespressomilk foam

Flavored LatteespressoMonin syrupsteamed milk 1 cm foam or whipped cream if desired

Flavored Cappucino13 espressoMonin syrup13 steamed milk13 foam

Eclipse Mochaespressosteamed milkmocha1 cm foam or whipped cream if desired

Americanoespressohot waterroom for cream if desired

Breve Latteespressosteamed half and half1 cm foam

Caramel Macchiatoa cappuccino plusvanilla Monincaramel sauce in cup and cross-hatched on top of foam

Flavored Mochaespressosteamed milkMonin Syrupmocha or white mocha1 cm foam or whipped cream if desired

Cafe au Laitfrac12 brewed coffeefrac12 steamed milk1 cm foam

Nutty Irishmanespressohalf Hazelnut Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired

Snix Mochaespressosteamed milkhalf Caramel Moninhalf Hazelnut Moninmocha1 cm foam or whipped cream if desiredCaramel and Chocolate drizzle on top

Redeyeone shot of espressobrewed coffee

customer adds

Irish Maidenespressohalf Vanilla Moninhalf Irish Cream Moninsteamed milk 1 cm foam or whipped cream if desired

Blackeyeone shot of espressobrewed coffee

customer adds

Coffee Alternatives and What Comprises ThemSpiced Chai ndash contains NF milk and caffeineSpiced Chai Mix steamed milk1 cm foam

Black and Darjeeling Teas Honey Cinnamon Clove Cardamon Anise Ginger Vanilla extract among other things

Steamer Monin syrupsteamed milk1 cm foam

Hot Cocoa Ground Cocoasteamed milk1 cm foam or whipped cream if desired

Vanilla Chai ndash contains NF milk and caffeineVanilla Chai Mix steamed milk1 cm foam

Black Tea Honey and Cinnamon among other things

Tea Steamer Tea bag(s)~1 inch hot watersteamed milk1 cm foam

Opuscoffeecom 22

Vocabulary For The Barista

Arabica - Regarded as the highest quality coffee species available Grown at higher altitudes of between 2000 and 6000 feet contains less caffeine is less acidic and is richer in flavor and aroma than robusta coffee

Bald - Refers to the preparation of a drink absent the foam from the milk on its surfaceBarista - Italian for bartenderBiscotti - A delicate semi-crunchy cookie commonly served with and dipped in coffee drinksCaffeine Content of Coffee ndash

bull Drip Coffee (12 oz) - 180 mgbull Caffeinated Tea - 70 mgbull Espresso (15 oz) - 90 mgbull Hot Cocoa (12 oz) - 30 mgbull Decaffeinated Coffee (12 0z) - 7 mg

Crema - A light cinnamon brown froth constituting the crowning layer of the brewed espresso The aroma of espresso is trapped in the crema and is often regarded as a measure of the skill of the brewer The crema should always be preserved on the surface of the beverage

Dry - A beverage especially a cappuccino that is steamed while breathing a high amount of air into the milk and then letting it sit to let it separate Scoop the foam out of the pitcher and onto the surface of the beverage A cappuccino with more foam than normal

Espresso - Regarded as the true essence of coffee A strong highly concentrated coffee brewed with 200 degree water at 9 bars of pressure yielding 1 to 1frac12 ounces of coffee

Grind - The coffee grind an essential part of the coffee brewing process The fineness of the grind directly influences the quality of the final product- the shot of espresso Different brewing methods require different degrees of fineness Generally the scale is 1 to 10 with a lower number indicating a finer grind If the espresso is gushing from the portafilter too quickly the grind should be adjusted finer If the espresso is seeping from the portafilter too slowlythe grind should be adjusted coarser

Latte - Italian for milk also a drink made with espresso and steamed milkOrganic - Refers to coffee that is grown chemical and pesticide free Certification available through the USDA or an

independent third party Many poorer countries who are unable to pay for chemicals and other artificial treatment processes are also unable to pay for organic certification Much of the coffee from central Africa is organic although not certified

Portafilter - Portable filter used in brewing espresso The piece of equipment espresso is tamped intoPull - A term applied to the dosage amount from the grinder into the portafilter from pulling the grinderrsquos lever One

pull does not necessarily contain the desired amount of grind to brew a shot of espressoRistretto - A shortened shot of espresso that ends before the acidic part of the shot can be brewed This is the richest shot

of espresso The first part of the shot is generally regarded as the richest and most flavorful As the shot continues the degree of acidity and bitterness increases A ristretto shot although less in volume generally ensures a richer and tastier shot of espresso

Roast- The coffee roast is another essential part of the coffee brewing process and directly influences the quality of the finalproduct Refers to the degree to which the coffee beans are roasted Coffee cherries or raw beans come in colorsranging from lime green to turquoise The beans are placed in a coffee roaster and roasted in a rotating drum for acertain amount of time changing in chemical composition and acidic content Espresso is most commonly brewed from darker roasts meaning that the coffee beans were roasted for a longer period of timeTypes of Roastsbull Cinnamon (Light New England)- Light brown no visible oil on surface of the beans Taste reminiscent of

toasted grainbull City (American Medium High)- Medium brown in color surface is free of oil Characteristics of coffee

flavor for Americans Snappy acidity taste with richer bodybull Full City - Darker brown in color slight sheen of oil on surface Slight bittersweet tang with a slight dark

roasted tone Less aciditybull Vienna (European Dark)- Slightly darker brown in color surface of bean is oily Rich bittersweet tang

virtually all traces of acidity are gonebull French - Almost all black in color surface of bean is very shiny and oily Sometimes a burnt or charcoal

taste no acidity

Opuscoffeecom 23

Robusta - One of the most widely used species of coffee and generally regarded as inferior to Arabica Robusta is a lowland plant that is less susceptible to disease less expensive and contains more caffeine than Arabica Robusta is less flavorful than arabica and is widely used in large commercial venues It is also used as a filler in many arabica coffees and sold in the retail market

Shot - A shot of espresso may be 1 to 1 frac12 ounces for a single shot to 2 to 3 ounces for a double shot A single shot is sometimes referred to as a solo shot and a double shot is sometimes referred to as a ldquodoppiordquo A ristretto shot is from 34 to 1 oz

Skinny - Refers to the fabrication of a drink using skim milk in place of milk with a higher fat contentSteaming - Also called frothing steaming is the warming of milk using the steam wand of the espresso machine The steam

wand should be placed on the surface of the milk pointed in a direction so that the milk steams in a circular direction until the milk reaches approximately 100 degrees and then submerged Leaving the steam wand at the surface of the milk during steaming past 100 degrees results in undesirable lsquosea bubblesrsquo When the desired temperature is reached (170 degrees) it can then be poured over the shot of espresso

Tamping - The process of compacting and packing the coffee grounds into the portafilter Thirty lbs of pressure should be used in tamping coffee It is generally advised that each barista maintain constant tamping pressure and change only the fineness and coarseness of the grind when variation is required Tamping creates better extraction of desired coffee oils and flavor and results in a better shot of espresso

Wet - A beverage especially a cappuccino that is steamed while breathing a medium amount of air into the milk and then letting it sit to let it separate Stir the foam back into the milk and pour onto the beverage The foam is supposed to be semi mixed into the milk

Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools

Steps for Making Bar Drinks

These steps must be followed in order while making bar drinks Notes For hot drinks pull shots directly into the cup

If there is a third or fourth shot for a hot beverage pull those into an extraction pitcher Always use the jigger for Monin measurements Always pull shots before adding flavorsmochas

Hot Lattes and Cappuccinos1 Pull shot(s) directly into the cup2 Steam milk3 Add flavor(s) to cup if applicable4 Pour milk into cup5 Add a lid and sleeve6 Call out beverage and customers name

Mochas White Mochas and Eclipse Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha andor white mocha to cup4 Mix very well5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name

Snickers Mochas1 Pull shot(s) directly into the cup2 Steam milk3 Add mocha to cup4 Add Hazelnut and Caramel Monin to cup5 Mix very well6 Pour milk into cup while continuing to stir7 If desired add whipped cream + caramel and chocolate drizzle8 Add a lid and sleeve9 Call out beverage and customers name

Opuscoffeecom 26

Caramel Macchiatos (vanilla cappuccinos with caramel sauce)1 Pull shot(s) directly into the cup2 Steam milk3 Add Vanilla Monin to cup4 Drizzle caramel sauce in cup mix5 Pour milk into cup 6 Cross-hatch caramel sauce on top of foam7 Add a lid and sleeve8 Call out beverage and customers name

Americanos1 Pull shots directly into the cup2 Pull additional shots (if necessary) into the smaller extraction pitcher3 Once all shots are in the cup add hot water from the coffee dispenser to the cup leaving room for cream if desired4 Add a lid and sleeve5 Call out beverage and customers name

Chais and Hot Cocoas 1 Add chai or cocoa to cup2 Steam milk3 Add some milk to the cup (about 13 full)4 Mix thoroughly until powder is nearly all dissolved5 Pour milk into cup while continuing to stir6 Add whipped cream if desired7 Add a lid and sleeve8 Call out beverage and customers name

Iced Lattes1 Pull shot(s) into an extraction pitcher2 Prepare cup (ice then milk up to arrow in Figure 1)3 Add flavor(s) to espresso in extraction pitcher4 Pour espresso + flavor(s) into cup5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name

Iced Coffees and Americanos 1 Pull shot into an extraction pitcher2 Prepare ice cup (ice up to arrow in Figure 2)3 Pour espresso shots over ice4 Rinse extraction pitcher with water from the water spout and pour the

water over the ice leaving room for cream if desired5 Mix quickly with a bar spoon6 Add a lid and sleeve7 Call out beverage and customers name

Iced Mochas White Mochas and Eclipse Mochas1 Pull 2 shots into the larger extraction pitcher2 Pull third shot (if necessary) into the smaller extraction pitcher3 Prepare cup (ice then milk up to arrow in Figure 1)4 Add mocha andor white mocha to espresso in extraction pitcher mix

very well5 Position the strainer over the ice cup6 Pour espresso + mocha through the strainer into the ice cup + milk7 Pour third espresso shot (if necessary) into cup 8 Mix quickly using a bar spoon9 Add whipped cream if desired10 Add a lid and sleeve11 Call out beverage and customers name

Opuscoffeecom 27

Iced Chais1 Add spiced or vanilla chai to the large extraction pitcher2 Add just enough hot water to the extraction pitcher to dissolve the chai powder3 Mix thoroughly until nearly all of the chai has dissolved4 Prepare cup (ice then milk up to arrow in Figure 1)5 Position the strainer over the ice cup6 Pour the dissolved chai through the strainer into the ice cup + milk7 Mix quickly using a bar spoon8 Add a lid and sleeve9 Call out beverage and customers name

Cafe au Laits1 Steam milk2 Fill the cup half way with brewed coffee of customers choice3 Fill the other half of the cup with steamed milk4 Add a lid and sleeve5 Call out beverage and customers name

Espresso Macchiatos1 Pull shot(s) directly into an 8 oz cup2 Steam milk in the larger extraction pitcher3 Add flavor(s) to cup + espresso if applicable4 Pour milk into cup5 Add a lid6 Call out beverage and customers name

Redeyes and Blackeyes1 Pull shot(s) directly into the cup2 Add a sleeve place a lid upside down on top of the drink3 Call out beverage and customers name

Opuscoffeecom 28

Pulling ShotsBaristas will not move on in bar training until heshe can consistently pull the perfect shot of espresso

Steps Standards1 Remove the portafilter

from the grouphead and empty the grinds into the knock box

Rinsing the portafilter is only necessary when a poor quality shot was just pulled (the portafilter will be soupy with grinds)

2 Dose the coffee using the dosergrinder

Use single portafilter for 1 shot Use double portafilter for 2 shots

3 Use the lid of the ground coffee chamber to remove excess coffee grinds beforetamping

For single shots use lid to scoop out grinds back into the doser shaft

For double shots use lid to evenly and horizontally scoop off the grinds back into the doser shaft

This technique is not required for the regular espresso grinder at the atrium simply select the single or double shot button and it doses out the correct amount of espresso

4 Place portafilter on rubber mat and tamp the coffee firmly and evenly

If pour is too fast tamp harder If the pour is still too fast after a few more shots adjust for a finer grind

If pour is too slow tamp more softly If the pour is still too slow after a few more shots adjust for a more coarse grind

5 Wipe away excess grinds with brush

Ensure rim of portafilter is free of grounds This ensures a seal will be created between the portafilter and the grouphead Failure to do this step will result in grinds in your shot

6 Position portafilter into grouphead

Make sure to tighten the portafilter into the group head as much as possible Failure to do this step will result in grinds in your shot

7 Place cup or extraction pitcher under portafilter

A (single or double) espresso shot should take 18-23 secondsto extract

8 Press appropriate button to pull shots

Single or double shot must correspond to portafilter configuration


Opuscoffeecom 29

Steaming MilkBaristas will not move on in bar training until heshe can consistently create velvety microfoam milk

Steps Standards1 Pour milk Pour milk according to beverage size

2 Aerate milk until milk is a little warmer than room temperature

Purge wand to remove residual water and milk Fully submerge steam wand in milk Turn knob counter-clockwise to begin steaming Create a whirlpool Lower pitcher until only the tip of the wand is submerged This should

create a paper-tearing sound called aeration or milk stretching which foams the milk

Aerate milk until it has reached just above room temperature

3 Continue steaming

Submerge wand while keeping whirlpool effect in pitcher Continue to steam until milk reaches 165deg F Use thermometer if needed Eventually you will be able to tell when the milk reaches the correct

temperature range by feeling the side of the pitcher for temperature and by listening to the sound the wand is making

4 Turn knob clockwise to turn off steamwand

Temperature continues to rise about 5 degrees after turning wand off Keep this in mind if using a thermometer

5 Wipe wand Remove wand from pitcher and immediately and thoroughly wipe off witha clean warm wet rag

Be sure to remove any residual milk on wand

6 Assess Steamed milk should always be smooth and silky with very microfoam on top Milk becomes flat when not enough air is aerated into it at the beginning of the steaming process Milk contains large bubbles when there is no whirlpool created by the steam wand

7 Purge wand Purge wand to remove residual water and milk

Opuscoffeecom 30

Troubleshooting Espresso

A) Symptom Espresso flows from portafilter too quickly Result Thin bitter tasting espresso

Causes Not enough pressure is used in tamp grind is too coarse diffuser is blocked water pressure may be set too high boiler pressure may be too low

Solutions Tamp grounds to 30 pounds per square inch increase the amount of grind in portafilter adjust coffee grinder finer backflush machine reduce pump pressure increase boiler pressure

B) Symptom Espresso extracts too slowly Result Burnt tasting espresso crema too thin

Causes Grounds may be tamped using too much pressure coffee grounds too fine too much coffee in portafilter screens or filter blocked

Solutions Reduce tamp pressure adjust grind coarser reduce the amount of coffee in portafilter clean screens and filter basket

C) Symptom Portafilter filled with water after extraction

Causes Grind may be too fine coffee grind may have been tamped using too much pressure

Solutions Adjust coffee grinder coarser Tamp coffee using less pressure increase volume of coffee in filter basket

D) Symptom Coffee grind in cup

Causes Portafilter not tightened in group head Too fine grind pump pressure set too high screens blocked with espresso worn grinder burrs diffuser soiled with coffee grind

Solutions Position portafilter into grouphead and tighten as much as possible Adjust coffee grinder coarser reduce pump pressure clean or replace screens replace burrs

E) Symptom Crema fails to maintain

Causes Prolonged extraction restricted water flow water temperature set too high

Solutions Clean or replace screens clean or replace filter reduce boiler temperature

Opuscoffeecom 31

Espresso Machine Maintenance

Daily (closing shift) bull Backflush all groupheads Run 10 second cycles until all coffee residue is gonebull Backflush all groupheads with one tiny scoop of espresso machine detergent repeat until all

detergent residue is gonebull Wipe down gaskets and screens under groupheadsbull Fill cup with hot water and soak steam wand overnightbull Remove and clean drip tray portafilters filter baskets and outside casingbull Clean under machine

Saturday bull Do everything listed above plusbull Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water

and 2 scoops of espresso machine detergent Scrub clean and replace bull Detail coffee dispensersbull Flush the hose that leads from the espresso machine to the blue bin

Detach the hose from the espresso machine and bring it to the janitors closet (bring the blue bin and a rag along with you)

There is a hose attached to a dispenser on the janitors closet wall with 4 different cleaning solutions rarr Turn the knob to select the bottom left cleaning solution

Connect the cleaning solution hose to the espresso machine hose and pull the lever to begin flushing the hose out Flush out all the espresso gook

Also remember to rinse and wipe down the blue bin

Put the blue bin back underneath the espresso machine attach the hose back to the espresso machine and aim the end of the hose into the blue bin

bull Clean under the espresso machine

Opuscoffeecom 32

Skill Check ndash Adjusting Espresso GrindProblem Fix1 Espresso shot pulls

too quickly Adjust for a finer grind or Tamp harder

2 Espresso shot pulls too slowly

Adjust for a coarser grind or Tamp more softly

Skill Check ndash Troubleshoot Pulling ShotsProblem Fix1 Portafilter filled with

water after extraction Adjust for a coarser grind or Tamp more softly

2 Coffee grind in cup Adjust for a coarser grind or Remove filter portion of portafilter and clean out

3 Crema fails to maintain Clean or replace screens or Clean or replace filter

Skill Check ndash Espresso Machine MaintenanceTime Frame Task1 Daily Backflush all groupheads - Run 10 second cycles until all coffee residue is

gone Wipe down gaskets and screens under groupheads Fill cup with hot water and soak steam wand overnight Remove and clean drip tray portafilters filter baskets and outside

casing Clean under machine

2 Fridays Backflush all groupheads - Run 10 second cycles until all coffee residue is gone

Backflush all groupheads with espresso one scoop of machine detergent repeat until all detergent residue is gone

Remove and clean drip tray portafilters filter baskets and outside casing Clean under machine

3 Saturday Unscrew groupheads and screens Soak groupheads and screens in pitcher filled with hot water and 2 scoops of espresso machine detergentKeep screws in machine overnight so they do not get lost

Opuscoffeecom 33

Training Block IIIThe Science of Espresso

You will demonstrate your espresso skills to the training manager The training manager will provide advanced technique tips and correct any bad habits that have developed

I Grinding Principles

Having a proper grind is essential in brewing perfect espresso Coffee should only be ground when needed and only enough for the shot to be brewed Do not preemptively grind espresso unless there are many drinks to be made immediately Minute adjustments to the grinder may be required throughout the course of the day depending on the humidity level Coffee grounds expand when the humidity level rises therefore the grind must be adjusted finer A symptom of the coffee grind being too coarse would be if the espresso shot flows out too quickly and did not last its full 18-22 seconds recommended brewing time On the contrary during times of low humidity the grind must be adjusted to be coarser If the coffee grind is too fine the espresso shot drip out very slowly brew for longer than the recommended cycle and taste bitter Use the doser to release the coffee into the portafilter Although not difficult it still takes practice to know exactly how much ground should be in the portafilter to brew the perfect shot The tamped grind should be even with the line inside the portafilter A recommended thirty pounds of pressure per square inch should be used to tamp the coffee grind into the portafilter Knock the portafilter on the side with the tamper to loosen the grind and tamp again until surface is flat and smooth Ripples on the surface of the tamped grind will result in an unequal espresso extraction

II Espresso Principles

Secure the portafilter in the grouphead Place the proper size cup underneath the portafilter and press the single or double shot button The cup should be aligned so that the espresso lands on the inside side wall of the cup and then flows to the bottom this helps to preserve the crema A shot of espresso should extract for 18 to 22 seconds Do not let espresso sit in cup for longer than thirty seconds before neutralizing it with either steamed milk Monin or cocoa Espresso left in cup for over thirty seconds will lose its crema and will be bitter ndash throw it away and pull another shot of espresso If only a single or double shot of espresso is ordered (without milk or Monin) call it out immediately once it finishes extracting to prevent it from turning bitter

Opuscoffeecom 34

III Steaming and Beverage Preparation Principles

Preparing each beverage properly is vital to customer satisfaction If a beverage has been poorly or carelessly prepared it needs to be thrown away and prepared over again Serving even one poorly prepared beverage may lose a customer which may equate to a substantial yearly volume The following tips will aid you in preparing perfect beverages every time

bull Brew espresso directly into cup do not brew into small pitchers and then transferred into cup Each time espresso changes containers it loses some of its properties and freshness

bull Steamed milk should never be flat Steamed milk should always be smooth and silky with very smooth foam on top Milk becomes flat when not enough air is breathed into it at the beginning of the steaming process and when there is no whirlpool created by the steam wand Milk should be steamed to 165 degrees

IV Presentation Principles

Beverage presentation holds an equal value to taste in customer satisfaction The surface of a shot of espresso should be light brown in color and last for several minutes The surface of a milk based espresso drink should show a deep contrast between white foam and brown crema Preserving the brown crema on the beverage surface is accomplished by slowly pouring the steamed milk on the side of the cup Make an effort to prepare every beverage as if itrsquos the best one that yoursquove ever made

Opuscoffeecom 35

Training Block IV The Roaster

Roaster Demonstration

Observe and learn more about coffee and more specifically about the coffee that you serve and how it is roasted Bret will choose dates of roasting demonstrations and the first five people to sign up will be able to attend and even help roast some coffee

Participate in Opus Cupping

Cupping coffee is the evaluation of the aroma and taste characteristics of coffee Cupping involves either several roast levels of the same coffee or a variety of several different coffees During the cupping process Bret will demonstrate the physical motions involved with profiling coffee such assniffing slurping and swallowing and why these are important in the cupping process

Fundamentals of Taste

Aroma - Refers to the odor of the prepared coffee beverage It may be lacking faint delicate moderate strong or fragrant and distinctive in character

Acidity - This should not be confused with sour bitter or pH level High-acid (or acidic) coffees have a sharp pleasing piquant quality highlights their flavor and gives them sharp liveliness in the cup

Body - The tactile impression of weight and texture in the mouth Coffees may be watery thin slight light medium full heavy thick or even in texture Body is easiest to detect in full strength coffees

Flavor - The total impression of aroma acidity and body The impression may be strong fine pleasant

or flavorful It is ranked on a scale from poor to fair good and fine-flavored Specific taste flavors may suggest spices chocolate nuts or something less complimentary

straw grass earth rubber etc

Opuscoffeecom 36

Defining Characteristics

Balance - This signifies that no one quality overwhelms the remaining qualities

Bitter -A harsh unpleasant taste detected on the back of the tongue usually found in over extracted brews as well as in over-roasted coffees and those with various taste defects

Buttery - Used to describe the buttery feel created in the mouth by the oils and fats transferred from the bean to the brew

Cinnamon - Underlying spicy accent sometimes detected in the aroma of fine coffee a flavorful nuance

Complexity - Used to describe flavor shifts and simultaneous multiple sensations

Light - Used to qualify aroma acidity or body a light coffee would be delicate in flavor

Mellow - Full well-balanced satisfying coffee implies low or medium acidity

Nutty - 1 Said of coffees that lack flavor also ldquopeanuttyrdquo2 A specific flavor nuance suggesting almonds

Rich - Indicates depth and complexity of flavor and full buttery body term is often overused

Spicy - Said of fine aroma or flavor suggestive of spices

Strong - 1) Technically refers to the degree of presence of various taste defects and virtues or the relative proportion of coffee soluble to water in a given brew2) Itrsquos often the assertive flavor of dark roasted beans3) Incorrectly associated with high caffeine content

Sweet - Said of smooth palatable coffee free from taints or harshness Also ldquosoftrdquo

Winy - A desirable flavor reminiscent of fine red wine Sometimes used to indicate thick body and mellow quality but also used to denote snappy vinous acidity Characteristics of certain fine coffees

Opuscoffeecom 37

Opus Brewed Coffee Descriptions

This section describes our coffees and their tastes in order to make you more knowledge about the product and so you can accurately describe the coffees to the customers

bull The origin coffees are generally lighter roasted coffees The House Blend is roasted to Full City level The Espresso Blend is a French (dark) Roast

bull Most coffees are blends of a variety of origin coffees (technically called varietals) Blends contain a majority percentage of a type origin bean thus classifying it as that type of blend ie the Opus House Blend is a Colombian Blend whereas our Espresso Blend is a Sumatra Blend

Opus House Blend - bull The signature blend of Opus Cafebull Smooth rich caramel texturebull Sweet floral aromabull Full City Roastbull Full-bodiedbull Won the 1996 Best of Seattle Award

House Blend Decaf - bull Balanced and satisfying with a subtle dark flavor

Opuscoffeecom 38

Quick TipYou did it Wersquore

proud of you

Shift Manager

This section describes the responsibilities and expectations of the Shift Manager

Shift Manager Responsibilities and Expectations

bull DELEGATE Delegating the responsibilities of the coffee bar to other employees is perhaps themost important role that as a shift manager you are assuming You are not responsible for all the work You are only responsible that all the work and tasks are completed You are expectedto equally distribute your work load amongst your staff through fair delegation

bull You are responsible and accountable for what takes place during your shift bull You need to make sure that your shift restocks all items and unpacks all boxes and stocks

inventorybull Maintain a professional level of service and integrity at Opus and among your staff bull Deliver great customer service at all timesbull Follow the guidelines and specifications of Opusbull Follow any advice or instructions as delegated by the Managerbull Maintain sales at a peak level You are expected and responsible for keeping sales at a high

levelbull Satisfy minor customer complaints and issues as company policy specifies This means issuing

an Opus Coffee Guest Card to any guest with a beverage issue extended wait time etc For anymajor complaints such as if a guest falls or burns himherself you must contact the Manager immediately and take notes on the incident that took place

bull Keep coffee bar AND condiment bar clean

Opuscoffeecom 39

Beverage Measurement Chart

Scoops must be even and level not heaping

Short Tall Grande

Mocha White Mocha 1 scoop 1 frac12 scoops 2 scoops

Van Spiced Chai 1 scoops 1 frac12 scoops 2 scoops

Hot Cocoa 1 frac12 scoops 2 scoops 2frac12 scoops

Iced MochaWhite Mocha 1 scoop 2 scoops

Iced VanSpiced Chai 1 scoop 2 scoops

Opus Coffee Bar amp Micro RoasterLarson Industries Incorporated

PO Box 2733Gainesville FL 32602-2733

opuscoffeecomt 3522620348

Opuscoffeecom 40

ContentsIntroduction Training amp Disclaimer 3

Training Block I 4 Employee Handbook Policies 5General Procedures and Operations 7Customer Service 8End of Shift Duties 9Common Beverages to Know 11Brew Machines amp Dispensers 12Blended Drinks ndash Forays 12Fruit Smoothies 13Making Whipped Cream 13Cash Register System 14Taking Drink Orders 15Discount Policy 16Teas ndash Mighty Leaf 19Prepping Sandwiches at Springhill 20

Training Block II ndash Bar Training 21Coffee Beverages amp Alternatives 22Vocabulary for the Barista 23Espresso Grinders 24Espresso Machine Diagram 25Bar Tools 26Pulling Espresso Shots 29Steaming Milk 30Troubleshooting Espresso 31Espresso Machine Maintenance 32

Training Block III ndash Science of Espresso 34

Training Block IV ndash The Roaster 36Roaster Demonstration 36Opus Cupping Techniques 36Defining Characteristics 37Brewed Coffee Descriptions 38Shift Manager 39Measurements Chart 40

Opuscoffeecom 2

Introduction


Training Schedule





Disclaimer


Opuscoffeecom 3








promotions



Opuscoffeecom 4

Employee Handbook














Opuscoffeecom 5





PhoneAddress







name tag



Opuscoffeecom 6














Opuscoffeecom 7

Customer Service











Opuscoffeecom 8

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















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Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Introduction


Training Schedule





Disclaimer


Opuscoffeecom 3








promotions



Opuscoffeecom 4

Employee Handbook














Opuscoffeecom 5





PhoneAddress







name tag



Opuscoffeecom 6














Opuscoffeecom 7

Customer Service











Opuscoffeecom 8

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









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Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40








promotions



Opuscoffeecom 4

Employee Handbook














Opuscoffeecom 5





PhoneAddress







name tag



Opuscoffeecom 6














Opuscoffeecom 7

Customer Service











Opuscoffeecom 8

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









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3 Continue steaming









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proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Employee Handbook














Opuscoffeecom 5





PhoneAddress







name tag



Opuscoffeecom 6














Opuscoffeecom 7

Customer Service











Opuscoffeecom 8

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40





PhoneAddress







name tag



Opuscoffeecom 6














Opuscoffeecom 7

Customer Service











Opuscoffeecom 8

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40














Opuscoffeecom 7

Customer Service











Opuscoffeecom 8

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Customer Service











Opuscoffeecom 8

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

End of Shift Duties









Opuscoffeecom 9












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40












Opuscoffeecom 10




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40




Opuscoffeecom 11










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40










Banana Mocha

Java Chip

Choc Peanut Butter

Cookies amp Cream

Caramel

Snickers Mocha

Vanilla or Mocha




Opuscoffeecom 12

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Opus Fruit Smoothie










Whipped Cream






Opuscoffeecom 13









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40









Opuscoffeecom 14

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Taking Drink Orders












Opuscoffeecom 15

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Discount Policy









Opuscoffeecom 16







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40







opening






Opuscoffeecom 17
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40
























call out

Opuscoffeecom 18



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40



Hot Tea





Iced Tea









Opuscoffeecom 19










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40










Opuscoffeecom 20








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40








075 oz 15 oz 15 oz 15 oz 15 oz










Opuscoffeecom 21


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40


















customer adds



customer adds








Opuscoffeecom 22



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40



















taste no acidity

Opuscoffeecom 23







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40







Espresso Grinders

Opuscoffeecom 24

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Opuscoffeecom 25

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

Bar Tools







Opuscoffeecom 26









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40









Opuscoffeecom 27





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40





Opuscoffeecom 28























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40























Opuscoffeecom 29







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40







3 Continue steaming









Opuscoffeecom 30

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40

















Opuscoffeecom 31












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40












Opuscoffeecom 32
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40
















Opuscoffeecom 33







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40







Opuscoffeecom 34







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40







Opuscoffeecom 35













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40













Opuscoffeecom 36















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40















Opuscoffeecom 37







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40







Opuscoffeecom 38


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40


proud of you

Shift Manager









Opuscoffeecom 39



Short Tall Grande









Opuscoffeecom 40



Short Tall Grande









Opuscoffeecom 40

opus coffee employee manual -...

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