Podcast
Questions and Answers
How many tea bags are used when preparing a medium iced tea?
How many tea bags are used when preparing a medium iced tea?
What is the required grind setting for preparing cold press?
What is the required grind setting for preparing cold press?
What is the shelf life of a cold press coffee?
What is the shelf life of a cold press coffee?
When preparing a cold espresso, which shot size should be used?
When preparing a cold espresso, which shot size should be used?
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How many espresso shots are used in a large iced mocha?
How many espresso shots are used in a large iced mocha?
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What is the temperature of scald milk?
What is the temperature of scald milk?
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What kind of beans are used for cold press coffee?
What kind of beans are used for cold press coffee?
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How many pumps of chocolate sauce are used for a medium NL mocha cooler?
How many pumps of chocolate sauce are used for a medium NL mocha cooler?
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What is the maximum temperature at which milk can be re-steamed?
What is the maximum temperature at which milk can be re-steamed?
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Which combination accurately describes the differences between cappuccino and latte?
Which combination accurately describes the differences between cappuccino and latte?
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How many tablespoons of coffee beans are needed for a French press preparation?
How many tablespoons of coffee beans are needed for a French press preparation?
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What percentage of caffeine is typically removed during the decaffeination process?
What percentage of caffeine is typically removed during the decaffeination process?
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What is the shelf life of dairy products outside the chiller?
What is the shelf life of dairy products outside the chiller?
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In terms of espresso quality, which is considered the most important?
In terms of espresso quality, which is considered the most important?
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When preparing hot tea, how many tea bags are to be used for a large size?
When preparing hot tea, how many tea bags are to be used for a large size?
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What is the shelf life of an espresso shot?
What is the shelf life of an espresso shot?
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What is the standard temperature range for hot water in the Fetco machine?
What is the standard temperature range for hot water in the Fetco machine?
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What color bou card is used for regular guests?
What color bou card is used for regular guests?
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How often should a steaming pitcher be sanitized?
How often should a steaming pitcher be sanitized?
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What is the primary purpose of cupping?
What is the primary purpose of cupping?
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What does roast degree indicate?
What does roast degree indicate?
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What is the standard PPM of the sanitation bucket?
What is the standard PPM of the sanitation bucket?
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What is de-pulping in coffee processing?
What is de-pulping in coffee processing?
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How long does the decaffeination process typically take?
How long does the decaffeination process typically take?
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What descriptor is associated with the Mocha Java coffee?
What descriptor is associated with the Mocha Java coffee?
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Which coffee is described as Creamy and Indulgent?
Which coffee is described as Creamy and Indulgent?
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What is the method for preparing a not so hot mocha?
What is the method for preparing a not so hot mocha?
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What flavors are associated with the French Roast coffee?
What flavors are associated with the French Roast coffee?
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What components are removed by rinsing the thermal server?
What components are removed by rinsing the thermal server?
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How many caffeto tablets are used for cleaning the drain tray?
How many caffeto tablets are used for cleaning the drain tray?
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What is the dilution ratio of D1 for cleaning?
What is the dilution ratio of D1 for cleaning?
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When is the espresso outlet scheduled for cleaning?
When is the espresso outlet scheduled for cleaning?
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What chemicals are commonly used for cleaning the Panini griller?
What chemicals are commonly used for cleaning the Panini griller?
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What should the griller's temperature be before cleaning?
What should the griller's temperature be before cleaning?
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What is the recommended dilution ratio for D2 in a mop bucket?
What is the recommended dilution ratio for D2 in a mop bucket?
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What is the policy for COD refill?
What is the policy for COD refill?
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What is the main goal of upselling?
What is the main goal of upselling?
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Study Notes
Re-steaming Milk
- Re-steaming milk involves adding cold milk equal to the amount of hot milk already in the pitcher.
- Swirl the milk to distribute the heat evenly.
- The temperature should be below 100 degrees Celsius.
- Re-steaming is possible above 130 degrees Celsius.
Coffee Drinks
- O Drinks: Americano, Espresso, Cappuccino, Macchiato
- Specialty Drinks: TM (trademark), CM (caramel macchiato), BWM (black and white mocha), ZbrM (zebra mocha), CHA (chocolate hazelnut), MintCon (mint condition), SCB (salted caramel brûlée)
- NL Drinks: Contain 40% less calories.
- Espresso: Four qualities include time, volume, crema, and taste.
- Espresso's Standard temperature is 175 to 180 degrees Celsius.
- Espresso shot's shelf life is 30 seconds.
- Iced Espresso: Does not require additional ice.
Coffee Brewing Methods
- French Press: 5 heaping tablespoons of beans are used. Grind setting is #9. Steeping time is 4 minutes, with a 5-minute shelf life.
- Pour Over: Ring it up on the POS as COD.
Coffee Beans
- Light Roast: Daybreak, Colombia, La-Minita
- Medium Roast: Caribou Blend, Sumatra, Mocha Java, Reindeer Blend, Espresso
- Dark Roast: Obsidian and French Roast
- Decaf: Contains 1 to 3% caffeine, with 97 to 99.9% removed during the decaffeination process.
- Roast Profile: Refers to the time and temperature applied to the beans during roasting.
- Roast Degree: Indicates the roasting of coffee from light to dark roast.
Other Drinks
- Hot Tea: Uses 1 tea bag for small sizes, 2 for medium and large.
- Iced Tea: Uses 1 tea bag for small, 2 for medium, 3 for large.
- Cold Press: Regular cold press, Decaf cold press.
- Cold Press Preparation: 0.26 lb of Caribou blend, grind setting #9, 2 quarts of cold filtered water, steep for 12-14 hours. Shelf life is 5 days.
- Half & Half: 8 ounces of heavy cream and 24 ounces of skim milk. Shelf life follows that of heavy cream, 3 days from the open date.
- Breve Hot Drinks: Use Half and Half.
- Cappuccino: 1/3 coffee, 1/3 milk, 1/3 foam.
- Latte: 1/3 coffee, ¾ milk.
Cleaning & Sanitation
-
Bar Cleaning:
- Daily: Soak the piston and O-ring in 3 Cafiza tablets.
- Weekly: Soak the piston, O-ring, steaming wand in 3 Cafiza tablets. Wash and rinse the bean hopper (no sanitizing).
- Shifly Cleaning: Not detailed.
- Dairy Base: 6 ounces of heavy whip and 24 ounces of regular milk. Half batch: 3 ounces of heavy whip and 12 ounces of regular milk. Dairy base used for crafted press coffee.
- Standard Temp of Hot Water in Fetco Machine: 198 to 203 degrees Celcius.
- Sanitation Bucket: PPM 200 to 400, dilution is 1 pump of D4 to 4 liters of water.
Other Information
- Standard Pressure of Steaming Gauge: 1.8 to 2.0 PPS.
- Standard Height of Whipped Cream: ½ inch to ¾ inch above the rim (cold) and ½ inch to ¾ inch below the rim (hot).
- Bulk Grinder Calibration: Monthly, using 1-2 tablespoons of Caribou blend.
- Extra Hot: 170 degrees Celsius.
- Kids' Hot Chocolate: 110 degrees Celsius.
- Scald Milk: 180 degrees Celsius.
- Not so Hot: 150 degrees Celsius.
- Adult Beverage Drink: 158 to 162 degrees Fahrenheit.
- Hot Drinks with Whipped Cream: 155 to 162 degrees Fahrenheit.
- NL Hot Drinks: No topping.
- Pour Over Preparation: L-Listen carefully, E-Empathize completely, A-Apologize sincerely, P-Provide solution immediately.
- Bou Card: White - regular guests, Blue - HO staff with discount.
- Towel Change: Every 2 hours and if necessary.
- Steaming Pitcher Sanitizing: Every 4 hours.
- Caribou Signature Coffee: Caribou Blend coffee.
- Caribou Bean Availability: Caribou blend available in decaf.
- Cold Press Coffee Bean: Caribou Blend.
- COD (Cup of Day) Standard Temperature: 185 degrees Celsius.
Chemical Dilution
- D1: 1 pump to 40 liters of water.
- D2: 1 pump to 750 ml of water.
- D2 in Mop Bucket: 2 pumps to 5 liters of water.
- R3: 2 pumps to 750 ml of water.
- D4: 1 pump to 4 liters of water (24-hour shelf life)
Other Information
- Decaffeination Process: 8 hours.
- Birthplace of Coffee: Ethiopia.
- Discovery of Coffee: Khaldi and the goat.
- First and Oldest Blend: Mocha Java.
- Decaffeination Locations: Vera Cruz, Mexico and Vancouver, Canada.
- De-pulping Processes: Wet and Dry.
- Coffee Growing Regions: Americas, Africa Arabia, Pacific Rim.
- Wet Process Coffee Descriptors: Bright, clean, crisp. Time: 36 to 48 hours.
- Dry Process Coffee Descriptors: Rugged, deep, sweet. Time: 4 to 6 weeks
- Types of Coffee Beans: Robusta (Canepora) and Arabica.
- Roasting Machine: Probat roasting machine.
- Roasting Batches: Large batch - 625 lb, Small batch - 225 lb.
- Greatest Enemy of Coffee: Oxygen.
- Caribou Blend Roasting Time: 12.48 minutes.
- Espresso Blend Roasting Time: 13 minutes.
Cleaning Procedures
- Craft Roasting: Not detailed.
- Drain Tray Cleaning: 2 Caffeto tablets.
- Thermal Carafe Cleaning: 1 Caffeto tablet.
- Espresso Outlet Cleaning: Daily.
- Blender Pitcher Chemical: D2 daily.
- Panini Griller Cleaning Chemicals: D2 and D96.
- Convection Oven Cleaning Chemicals: D2 and D96.
- Turkish Machine Chemical: D1.
- Griller Cleaning: Cool down for 15 minutes, temperature 60 to 80 degrees Celsius.
Guest Service
- COD Refill Policy: Only for guests staying in the store. No refill if the guest leaves, unless the guest requests it before leaving.
- Bou Card Reloading: 10 KD - 10.750 KD, 20 KD - 22 KD, 50 KD - 56.250 KD.
- Suggestive Selling: Informing the guest about the product.
- Upselling: Increasing the value of the product by offering alternative items.
Drinks & Recipes
- Articulate Strawberry Banana Cream Pop: Strawberry banana (6, 8, 10)
- Heavy Cream: 1 scoop for small, 2 scoops for medium, 3 scoops for large.
- Lattin Mix: 4 oz of heavy cream, 20 oz of milk, 7 oz of condensed milk, stir. Shelf life follows whipped cream.
- Whipped Cream: 3 pumps of vanilla, 16 oz of heavy cream. Cover and twist then shake. Shelf life follows the open date.
- Moose It: Add an extra shot of coffee.
Coffee Bean Descriptors & Origins
- Daybreak: Bright and Tangy, from Guatemala, Colombia, seasonally fresh Central America, and East African coffee.
- Colombia: Floral and Sweet, from Colombia.
- La Minita: Lush and Fruity, from Costa Rica.
- Caribou Blend: Smooth and Classic, from Guatemala, Costa Rica, Sumatra, Brazil, seasonally fresh from Central America coffee.
- Sumatra: Earthy and Warm, from Sumatra.
- Mocha Java: Spicy and Deep, from Natural process from Ethiopia or El Salvador, Costa Rica, Java, seasonally fresh from Central America.
- Reindeer Blend: Cherry and Decadent, from Indonesia, Papua New Guinea, Java, Sumatra, and Aged Sumatra.
- Cross Fox Espresso: Creamy and Indulgent, from Guatemala, Brazil, seasonally fresh from central America coffee.
- Obsidian: Velvety and Better Sweet, from Guatemala Natural process from Ethiopia or El Salvador, Kenya, Papua New Guinea.
- French Roast: Smoky and Sophisticated, from Guatemala, Costa Rica, Java Colombia, seasonally fresh from Central America.
Other Recipes & Procedures
- Cold Press Lemonade Extra Shot: Iced, add lemon until full line, add hot extra shot espresso then cold press.
- Cold Press Extra Shot: Cold press to the top, add hot extra shot espresso, then add ice.
- Thermal Server Rinsing: To remove flavor, oil, and grind.
- Not So Hot Mocha and Hot Chocolate: Reduce 2 oz of milk, steam till 160 degrees Celsius, pour into the cup, add 2 oz of cold milk. Use an 8 oz cup.
- Not So Hot Cappuccino/Latte: Add appropriate milk to the steaming pitcher, use manual steaming till 150 degrees Celsius.
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Description
This quiz covers essential techniques for re-steaming milk and various coffee drinks. Dive into details about brewing methods like French Press, espresso qualities, and specialty beverages. Test your knowledge on coffee preparation and temperature guidelines for the perfect brew.
