Kitchen & Operations Handbook

Here you find working procedures, how to open and close Analog, use the machines etc

Tips and suggestions for organizing your shift

It is up to you
All of this is up to you and your shift-mates. We hope you will talk with each other about how you can make your shift as nice as possible. Everything of the below is dependent on you and your shift-mates agreeing on how to go about it, and always communicate with each-other if you're not taking your shift. 

With the new shift schedule, all shifts now have 4 people on shift. Some view it as a big pro, and others dislike it. The hope and intent of having 4 people on every shift is that we can make more relaxing, less stressful, more fun and more flexible shifts. 

Here, we have collected a few tips and tricks on how we think you can make the most of the new shift schedule. It's by no means mandatory to do it like this, but we highly encourage you to try it out and see if it gives any value to you. 

Improving flexibility

By design, 4 people is a bit too much in the kitchen. If you think you can do with 3 baristas (less is not recommended):

Being 4 on shift 

Experience suggests that you can make it a really pleasant experience being 4 on shift in such a small kitchen. This can be done by having roles between the 4 of you. Such a role system could be: 

Formalities when you can't take your shift:

Communicate

Finally, it is important to communicate with your shiftmates and the people you are exchanging shifts with.

Food Safety and Administration

The rules Analog has to adhere to continue operating

Food Safety and Administration

General Hygiene

Keeping Analog looking nice and clean makes it a better place to work. Here are a few tips on how to work tidy on your shifts. Though it should not be the main motivation, once in a while Analog gets a visit from the Danish Food Administration, and these are exactly the things they look out for. If they arrive to a messy café, we will get marks for that. 

Here are the best ways of keeping the kitchen nice and tidy

Food Safety and Administration

Receiving Goods

Whenever we receive foodstuffs, we have to document it in our 'egenkontrol'. This is done through the Received Goods formula on the iPad. As a Barista, you will mostly be concerned with logging receiving milk. It is the Storage Manager's responsibility to log coffee, cups, and other received goods.

For a complete list of suppliers, see the Storage Manager's Handbook.

Receiving milk

Milk is delivered to us by AB Catering. We order milk on the basis of when we need it, so deliveries can occur Monday through Friday. The driver is scheduled to be in Analog between 10-12, but in practice this is most often at 9. 

There are four steps to receiving milk:

  1. Bring the milk crates
    Bring the empty milk crates from last delivery and place them by the entrance to Analog. The delivery driver will take them with him. They should be under the table by the self-service station, or outside the door to storage.
  2. Receive the milk
    The new milk will be dropped off by the door. We have to transport it to the storage and fill the fridge. Before stocking the fridge, bring as much "old" milk as possible to the kitchen. That way we avoid mixing the dates, and use the “first in, first out” principle. We are developing some signage that can tell from which shelf to grab milk from first.
  3. Measure the temperature
    With the probe thermometer, measure the temperature of a random carton of milk. The temperature should be between 1-5 °C
  4. Fill out a "Received Goods" reportFind a link to the form on the iPad. Below is a guide on how to fill out the form. For this, you need to save the delivery note given to you by the delivery driver.

Filling out the form

This is the most important step. It is a requirement from the authorities that we have to log whenever we receive foodstuffs. Therefore we have to fill out this form. If the packaging, expiry date, and milk temperature is okay, the "Error Handling" section will disappear. If not, you should take appropriate action. 

More often than not, you will select "Goods evaluated and used immediately". What this means is that if it is 32 °C outside, and the milk temperature is just above 5 °C, then you have identified the reason why the temperature reading is off. Quickly put the milk in the fridge, and all is well.

Finally, upload a picture of the delivery note. On the iPad, you can choose to take a picture by clicking the "upload" button. When you have successfully sent the form, the delivery note can be thrown out.

Below is a picture of the form:

received_goods.png

 

Food Safety and Administration

Shift reports

Shift tasks

Instructions for all shifts; opening, middle and closing shifts.

Shift tasks

Common for all shifts

The three laws of shift karma
- Empty the trash bins both in the kitchen and the cafe and take out cardboard
- Keep a clean kitchen and café
- Buy milk, so there is plenty for the next shift

Please show up to your shift at least 10 minutes before it starts, so the previous shift can leave in time for their lectures etc.

Take care of the cafe and kitchen!

When you are on shift, you have the responsibility for the cafe area and the kitchen are taken care of and always stays operational and clean!

This includes but is not limited to:

Shift tasks

Opening Analog

Some of our machines can take a while before they are ready to make coffee, so start right away by turning on the machines.

Analog opens at 7:45 AM and it takes a little while to make everything ready, so be there at least 25 minutes before (aka. 7:20 AM).

Often, customers will be waiting to get their coffee before lecture. Make sure you let people know that you just need a few minutes to get everything ready, so you can do it without any pressure. Don’t open before you’re ready. :)

Opening procedure

  1. Wash your hands - keep a good hygiene
  2. Check-in on the iPad and put on your favorite morning tune on the speakers
  3. Turn on espresso- and filter machines
  4. Fill the hot tea water dispenser with water, put it on the counter and turn it on
  5. Start brewing filter coffee, as soon as possible
  6. Rinse porta filters with water
  7. Empty dishwasher
  8. Place cups, thermos, lids, tea, sugar, milk and syrup on the counter
Shift tasks

Middle shift

Each middle-shift has a specific cleaning task they have to do, depending on the day and whether the week is even or uneven. The task can be checked on the list by the white sink, or in the Shift Report app on the iPad.

Once the task is completed, fill in the Shift Report and you’re good to go!

  1. Wash your hands - keep a good hygiene
  2. Check-in on the iPad
  3. Serve coffee!
  4. Complete the middle shift cleaning task
  5. Fill out a Shift Report on the iPad

 

Shift tasks

Closing Analog

  1. Wash your hands - keep a good hygiene
  2. Check-in on the iPad
  3. Serve coffee for the crowd!
  4. Make a “last call” announcement 5 minutes before closing
  5. Clean espresso and coffee machines - read more on how to clean the machines in the machines chapter
  6. Rinse the thermos with cold water
  7. Fill the dishwasher - Remember the ice shovel and the bucket for the shovel!
  8. Clean the counter and all kitchen surfaces
  9. Sweep the floor
  10. Print the transactions report from the terminal
  11. Fill out a Shift Report on the iPad

Machines

How to make coffee. Operation and usage for all the machines in the kitchen

Machines

Espresso Machine

Starting the machine

espressobuttons.png

  1. Turn on the espresso machine by flipping on the lowest two switches on the front of the machine (right side).
  2. The boiler will start heating up the machine. The display shows about 120*C when the espresso machine is ready.
  3. Clean the porta filters and filter baskets with water and assemble the portafilters.
  4. Place the porta filters in the group heads and let warm water run through them in 1 minute, to heat up the porta filters.
  5. Open the steamers and let them steam for some seconds.

Voila. You’re now ready to serve delicious espresso.

 

 

Common problems and troubleshooting

Runtime

Display Error

Cleaning and shutting down the espresso machine

See Cleaning and shutting down instructions under Cleaning Guidelines.

Machines

Filter Coffee Machine

Startup

  1. Turn on machine by flip the switch on the back of the machine’s left side.
  2. Push both Enable Brew On/Off buttons on the panel.

Wait ~16 mins for the machine to heat up its water tank. Display shows Ready to brew when it has reached its temperature.

filter-onoff.pngfilter-brewonoff.png

 

 

Making a brew

  1. Insert funnel with freshly grinded coffee and place a thermo. Make sure it is properly placed and the small top lid is open.
  2. Choose brew batch size:
    Full is for the large thermo - 5,7l
    Half is for the small thermo - 3,8l

  3. Press Brew A button to start brew.
  4. Filter coffee machine will show now brewing and now dripping in the display. Brew is done after the now dripping timer has finished.

filter-fullhalf.pngfilter-brewa.png

 

 

 

Shutting down the machine

  1. Rinse funnels with water and a wet cloth.
  2. Rinse thermos by making an empty brew (no coffee or filter in funnel) and empty the thermo. Alternatively rinse with tap water.
  3. Clean the machine with a wet cloth.
  4. Switch off the machine by flipping the switch.
Machines

Filter Coffee Grinder

Grinding

  1. Place a funnel with a coffee filter into the grinder.
  2. Choose batch size on the size indicator:
    Top is for the large thermo - 5,7l
    Middle is for the small thermo - 3,8l
  3. Press green Grind button to start grinding.

grindsizes.pnggrindbutton.png

Machines

Dish washer

Hvilke vaskeprogrammer skal man bruge

Symboler ved manger på afspænding eller salt

Machines

PUQpress

Machines

Pitcher Rinser

Cleaning Guidelines

Guides for how to perform the various cleaning tasks

Cleaning Guidelines

How to clean the ice machine

Cleaning Guidelines

How to clean the filter coffee machine

Cleaning Guidelines

How to clean the filter and espresso grinder

Cleaning Guidelines

How to clean the espresso machine

Cleaning and shutting down the espresso machine

espresso-redhandle.pngClean the group head

  1. Use the red group head cleaning tool to get rid of coffee grinds
  2. Insert it like a porta filter, and push the start button (*)
  3. Twist the handle until the running water is no longer dirty

    Repeat steps 1 → 2 on the second group head

 

 

 

 

espresso-rinse.pngClean porta filters

  1. Use Liquid Quartz and blind filters to backflush the group heads
  2. Remove the regular filter baskets in the porta filters and replace with the blind filters (the ones without holes
  3. Pour in a bit of Liquid Quartz in each blind filter and insert them into the machin
  4. Start the cleaning process (by pushing the left top and bottom button on the machine at the same time
  5. Remove and rinse the blind filters with regular water

    Repeat steps 2 → 4, this time without Liquid Quartz

  6. Remove the portafilters and flush the groups once using the single-shot button
  7. Scrub the portafilters without filter baskets, with a sponge and some Liquid Quartz. Do the same with the filter baskets
  8. Fill a grey bucket with a bit of Liquid Quartz and warm water
  9. Insert filter baskets and portafilters into the bucket and let it soak overnight