Project - Your manager is putting together a bar operations manual. You have been asked to write the section on coffee to be included in this manual.

Your information needs to include:

-list of coffees you serve, a description of each and how they are to be presented (looks, cup, accompaniments etc)

-a mise en place list for a staff member setting up the coffee area

-where staff are to store the coffee-opened bags and unopened

-information on adjusting the coffee grind

-step-by-step guide on how to make a coffee-grind, dosage, extraction, how to texturise milk

-types of extraction problems-how to monitor, analyse and adjust

-coffee machine daily and weekly cleaning schedule

-close down checklist for coffee machine, grinder, products and equipment

-how to identify problems with grinding and espresso equipment and then how they can be solved and a contact list for specialised personnel that might be required

-how to comply with health and safety and hygiene requirements

-how staff can reduce their negative environmental impact whilst working behind the bar and making coffees

 Question-

1. What are the main parts that make up a grinder and the parts that make up a coffee machine?

2. How many full clicks of a single group handle and how many full clicks of a double group handle are generally used to dose coffee into a port a filter?

3. How and when do you need to vary the grind-for example, what environmental conditions and what types/ styles of coffee affect the grind?