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Coffee Shop Opening & Closing Checklist

The document outlines an opening and closing shift checklist for a coffee shop. It includes steps for turning on equipment, calibrating espresso, setting up the workstation, preparing ingredients, cleaning, restocking, and deep cleaning surfaces. The checklist ensures efficient operation and cleanliness for both opening and closing shifts.

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Волкова Елизавета
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56 views1 page

Coffee Shop Opening & Closing Checklist

The document outlines an opening and closing shift checklist for a coffee shop. It includes steps for turning on equipment, calibrating espresso, setting up the workstation, preparing ingredients, cleaning, restocking, and deep cleaning surfaces. The checklist ensures efficient operation and cleanliness for both opening and closing shifts.

Uploaded by

Волкова Елизавета
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Opening Shift Checklist

TURN ON EQUIPMENT (IF NEEDED)


1. Turn on co ee machine, ice machine, and blender.
2. Allow the co ee machine to fully warm up and reach operating temperature.

ESPRESSO CALIBRATION
1. Dose Co ee: Place 18 grams of co ee in the porta lter.
Extraction Timing: Pull a test shot, aiming for an extraction time of 27-30 seconds. Adjust the
grind size if extraction falls outside this range:
If too fast (<27 seconds): Make the grind ner.
If too slow (>30 seconds): Make the grind coarser.
2. Con rm Taste and Consistency: Taste the espresso to ensure it meets quality standards.
Repeat calibration if needed until you achieve consistent results.

SET UP WORKSTATION
• Arrange porta lters, tamper, milk pitchers, scales, and cleaning cloths at the bar.
• Ensure cups, lids, napkins, and straws are within easy reach.

PREPARE INGREDIENTS
• Co ee: Con rm that the grinder is lled with co ee beans, now calibrated for the day.
• Teas and Syrups: Organize syrups (raspberry, mango, etc.) and place them in visible, labeled
spots.
• Fruits and Herbs: Wash and slice fruits (lime, strawberries etc) and set fresh mint and edible
owers aside.
• Whipped Cream and Toppings: Prepare whipped cream and place toppings (sprinkles,
crumbs) nearby.

QUICK CLEAN AND SANITIZE


• Wipe down all counters and surfaces with sanitizer.
• Make sure cleaning supplies (soap, cloths,paper towels) are ready and easily accessible.

Closing Shift Checklist


RESTOCK FOR NEXT DAY
• Top up milk, syrups, whipped cream, and other ingredients as needed.
• Restock cups, lids, napkins, and straws.

EQUIPMENT CLEANING
Co ee Machine:
1. Run a cleaning cycle on the machine.
2. Clean porta lters, group heads, and steam wand.
3. Empty and clean the drip tray.
Other Equipment:
• Wash blender pitchers, sanitize the ice scoop, and wipe down the ice machine exterior.

DISPOSE OF LEFTOVERS AND CLEAN TOOLS


• Discard any leftover fruits and herbs.
• Put all teas, juices, milk and fruits in fridge.
• Sanitize cutting boards, knives, and any other tools used.

DEEP CLEAN SURFACES


• Wipe down all countertops, sinks, and bar areas with sanitizer.
• Sweep and mop the oor to leave the area clean.
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