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espresso quality checklist

1. Equipment Inspection

Check the cleanliness of the espresso machine.

Ensure the grinder is clean and free of old coffee residues.

Verify that all machine parts are functioning properly (steam wand, portafilter, etc.).

Confirm the water temperature is set between 190°F and 205°F.

Certainly! Here are some additional steps that could be included in the "1. Equipment Inspection" section of the espresso quality checklist

Inspect water filtration system for functionality and cleanliness

Check for any leaks or signs of wear in the plumbing

Ensure the espresso machine is level and stable

Test the pressure gauge for accuracy

Verify that the drip tray is clean and functioning

Examine the steam wand for blockages and proper functionality

Ensure that the portafilters are in good condition and not cracked or damaged

Check the temperature and pressure of the steam produced by the machine

Confirm that the dosing and grind settings on the grinder are appropriate for the coffee being used

Inspect the group heads for cleanliness and proper sealing

Review the electrical connections for safety and proper functioning

Check the machine's overall appearance for any signs of neglect or damage

2. Coffee Bean Quality

Inspect the freshness of the coffee beans (ideally roasted within the last two weeks).

Ensure beans are stored in an airtight container, away from light and moisture.

Check that the coffee bean grind size is appropriate for espresso (fine grind).

3. Espresso Extraction

Measure the correct dose of coffee (typically 18-20 grams for a double shot).

Ensure the tamping pressure is consistent (about 30 pounds).

Monitor the extraction time (ideal range is 25-30 seconds).

Observe the espresso’s color and crema quality (should be rich and thick).

4. Taste Testing

Conduct blind taste tests to ensure consistency in flavor profile.

Check for balance in acidity, sweetness, and bitterness.

Note any off-flavors or defects (sourness, bitterness, etc.).

5. Customer Feedback

Collect feedback from customers regarding espresso quality.

Train staff to recognize and report any issues with espresso preparation.

Implement a system for addressing customer complaints and suggestions.

6. Staff Training

Ensure all baristas are trained on proper espresso preparation techniques.

Conduct regular workshops on espresso tasting and quality control.

Keep staff updated on any changes in procedures or equipment.

7. Regular Maintenance

Schedule routine cleaning of the espresso machine and grinder.

Calibrate equipment regularly to ensure consistent performance.

Replace worn parts as necessary to maintain quality standards.

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