TSV | Barista Shift

ATTENDANCE CHECK

Ensure you are clocked in for the day

• Clock-in on Ipad in Info-Tech that is provided inside cafe.

BAR SETUP | This is done after Cafe Setup is complete

• SUPPLIES | ~ Top up Bean Hopper from ~ All ingredient are top up and need for cafe to operate. ~ Milk & Oat Milk are sufficient ~Tea Leaves are top up

• ESPRESSO STATION | USE WET CLOTH AND CLEAN TABLE PORTION BELOW MACHINE Set up the following for the right cloth for the right use; ~ BLUE CLOTH | below frothing wand to clean the wand. ~ BLACK CLOTH | Set ontop of chiller to wipe the tabletop. ~ BROWN CLOTH | For the grind use. ~ YELLOW CLOTH | To be stationed at basin.

• UTENSIL GRAY MAT | Set the following into the rinser mug; ~ Matcha Powder Stirrer ~ Matcha Powdered Spoon ~ Whisk Stirrer x2 ~ Long Stirrer ~ Stainless Steel Tweezers ~ Chocolate Spoon

• JUG | ~ Fill jug with ice water. ~ Keep serving cup in drawer

• GRINDER STATION | Set up temping area ready to serve; ~ 1 wooden block, ~ 1 rubber matt, ~ 1 temper mat ~ 1 temper ~ 1 distributor

• APPS | ~ Check NETS terminal wifi connected ~ Check POS wifi connected

• Ingredient Top up | ~ top up creamer ~ top up all tea leaves ~

PART 1 | GRINDS CALIBRATION TEST | IMPORTANT! HANDLE WITH CARE

• WEIGH YOUR DIALING

• ~ 1st drip must be between 4 to 8 seconds

• ~ final drip when the coffee is filled up to 36g Yield for Espresso should be between 20sec to 30sec, 20g yield for Ristetto should be between 18sec to 24sec.

• ~ 3rd condition is that creama exist;

• ~ if 3 conditions are met, Note down the Timing, LET AM TASTE IT

• ~ else adjust and try again

Brazil | DOSE IN, YIELD OUT, FD, LD | TASTING NOTES BY AM

JAIRO | DOSE IN, YIELD OUT, FD, LD | TASTING NOTES BY AM

BRAZIL & JAIRO | TASTE APPROVAL | BY AM

PART 2 | TASTE | THE REAL TEST OF COFFEE

• Get ready a cup of soda water to accompany the espresso shot.

• Get ready a cup of Hotwater of 200ml

• AROMA NOTE | Fragrance is defined as the smell of the coffee when ground and dry, whereas Aroma is the smell of the coffee when wet.

• 1st Slurp within 30 sec of extraction

• | ACIDITY NOTE | Bright acidity is favourable, whereas sourness is not. The acidity should be in balance with the rest of the coffees properties, and add a desirable sweetness rather than be overpowering.

• Then Rinse your mouth with SODA WATER

• 2nd Slurp and swirl it around your mouth

• | BODY NOTE | The feeling of the liquid in the mouth, between the tongue and roof. Both high and low bodied coffees may received good scores here, as it also relates to the other elements of the cup.

• 3rd Slurp and swirl it around your mouth

• | FLAVOUR NOTE | The principal character of the coffee, coming after the fragrance and aroma and before the aftertaste.

• | AFTERTASTE | The length of positive flavour (both the taste and aroma) qualities coming from the back of the palate and remaining after the coffee is spit or swallowed.

| AROMA NOTE | Fragrance is defined as the smell of the coffee when ground and dry, whereas Aroma is the smell of the coffee when wet.

• Flowery & Fruity

• Nutty & Chocolate

• Cafamelly

• Carbony & Spicy

| FLAVOUR NOTE | The principal character of the coffee, coming after the fragrance and aroma and before the aftertaste.

• Sour

• Sweet

• Salty

• Bitter

| ACIDITY NOTE | Bright acidity is favourable, whereas sourness is not. The acidity should be in balance with the rest of the coffees properties, and add a desirable sweetness rather than be overpowering.

• Bright Acidity

• Mellow Chocolate

• Dull Milky

| BODY NOTE | The feeling of the liquid in the mouth, between the tongue and roof. Both high and low bodied coffees may received good scores here, as it also relates to the other elements of the cup.

• Watery | LIGHT BODY |

• Syrupy | MEDIUM BODY |

• Creamy | MEDIUM BODY |

• Buttery | FULL BODY |

| AFTERTASTE | The length of positive flavour (both the taste and aroma) qualities coming from the back of the palate and remaining after the coffee is spit or swallowed.

• Long and Good

• Average

• Short

| ETHIOPIAN TASTE APPROVAL | BY SENSORY MGR

| Total Number of Shots Used

Meter name

AM/Supervisor Sign Off

BAR CHILLER TEMPERATURE READING

Meter name

BASIN ASSIST

• Check if Floor Co-Ord is shifted, if so, skip assist. Get Floor Staff to sign

• Else assist to wash and clean up all at the cafe MAIN BASIN

• Return Cups to Bar side

SIGN-OFF BY KITCHEN SUPERVISOR,

READY-STOCK TOP UP

• CAN DRINKS | Restore 5 x soda water | Restore 5 x tonic water

• SAUCE SQUEEZE BOTTLE | Top Up Chocolate Syrup into Squeeze Bottle | Top Up Caramel Sauce into Squeezer Bottle | Ensure 1/2 filled

• DRY CONDIMENTS | Powder Tray | Powder Shaker x 3 | Ensure 1/2 filled

• FRESH FRUITS | Mint Leaves, | Limes Wedges (3 whole lime), | 1 x packet Strawberry, | 1 x can of Lychee, | 1 x Orange to container.

• TEA INFUSION TEA | Top Up Tea Leaves into the Glass Bottle till FULL TES SLEEVES | Visually see if the sleeve in bottle is enough. If not, get from Green Storage Box. TEA BOTTLE | Arrange the glass bottles sequentially from first to the last.

• (TESTING) | TAKE AWAY STATION | (TESTING) ~ top up 30 x 12oz cup ~ top up 30 x 8 oz cup ~ top up 30 x 4 oz cup ~ top up 30 x 16 oz plastic cup ~ top up Hot Black Lids ~ top up 8oz Black Lids ~ top up Plastic Lids ~ top up Plastic Dome Lids ~ top up straws ~ top up customers tissue

| STOCK | LOW STOCK LIST UPDATE

• WHATSAPP CORE GROUP THE INGREDIENTS NEEDED

FINAL SIGN-OFF | AM