Suggestions
No matching terms.
What it is and what sets it apart: Not only end-of-shift cleaning—continuous hygiene under service, unlike a closing deep clean.
At the bar: After each milk: purge and wipe wand → clean cloth → clear waste → restore mise en place → backflush per café protocol.
Impact on the drink: Impact: cleaner flavours, less cross-contamination, less peak stress and better guest perception.
Technical notes: Assign cloth roles, backflush frequency and ownership of mess. SCA exams score hygiene.
Common mistakes: Milk crust on the wand. One cloth for everything. Dry pucks sitting for hours. Speed without reset.
How to use
Work from a logged recipe, scale and a clean station.
Steps
-
Prep equipment and confirm the target recipe.
-
Perform Clean play changing only one variable.
-
Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.