Coffee Bar Pre-Service Audit

Pre-service inspection for coffee bar readiness, including grinder calibration, milk steamer performance, espresso shot timing, and station cleanliness and setup.

Grinder Calibration

• Grinder burrs are clean and free of coffee buildup
• Dose weight is within target range
  Record the measured dose weight for the standard espresso recipe.
• Grind setting produces an even, consistent puck
  Assess grind consistency based on the current calibration pull.
• Grinder hopper contains the correct bean and is properly seated
• Calibration adjustment recorded if changed
  Document any grinder change made during pre-service setup, including the reason for adjustment.

Espresso Shot Timing

• Espresso shot time is within target range
  Measure the extraction time from pump start to shot completion.
• Shot volume matches the standard recipe
  Record the output volume for the test shot.
• Crema is even, stable, and within quality expectations
• Portafilter and group head are clean before test shot
• Shot tasting notes recorded if required by SOP
  Optional sensory notes for quality control and recipe tuning.

Milk Steamer Performance

• Steam wand purges properly and is free of blockage
• Steam pressure is adequate for normal beverage production
• Milk texture is smooth, glossy, and free of large bubbles
• Steam wand tip and exterior are clean and sanitized
• Milk fridge temperature is within safe holding range

Station Cleanliness and Setup

• Work surfaces are clean, dry, and free of debris
• All required tools and supplies are in place
  Select all items that are present and ready for service.
• Trash, grounds, and waste containers are emptied or managed
• POS, menu board, and order supplies are ready
• Station setup notes
  Record any setup issues, missing supplies, or follow-up actions needed before service.

Service Readiness

• Equipment is powered on and ready for service
• No unresolved critical deficiencies remain
• Inspector notes
  Summarize any non-conformances, corrective actions, or handoff items for the next shift.