Coffee & Brand Standards Manual
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Introduction About Bridge Coffee Roasters Our Roastery Your Coffee Your Coffee Serve Granulated Milk Types of Coffee Brand Standards Birchal Tea Seasonal Drinks Machine Overview Cleaning Procedures Looking after Coffee Service & Maintenance Summary
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Introduction Welcome to the Brand Manual of Coffee&. This publication is designed to be a useful tool for all Parkwood staff in understanding the parameters and quality levels at which your coffee should be served on a daily basis. Being one of the most experienced providers of Leisure Management in the UK, it is important that coffees are served consistently and to the same high standard across all sites.
About Bridge Coffee Roasters We are excited to be partnering with Parkwood in supporting you with serving coffee and the highest standard for your customer base. For more than 30 years, we’ve been captivated by coffee. In 1985 when our Founder began selling coffee in Bristol, It was then we learned the incredible importance of quality in coffee and in customer-service. These lessons helped us grow and develop every year since then and are just as important to us now as they have ever been. We all know that coffee is made to be shared and everything we know and do, comes from sharing our passion and knowledge and from the hard-working farmers, baristas and business who have shared their knowledge and vision with us. This 30-year partnership with our customers, suppliers and industry experts means we can give you a breadth of knowledge, experience and enthusiasm which we proudly believe is unparalleled.
Our commitment is to bring you the ultimate coffee experience, one that is responsibly produced, from seed to cup. This is not merely ideology. This is everyday practice.
Every coffee has: Specific Social Impact in each region. Sustainable environmental practices in place. Traceability directly to specific farms or community of farms (co-operative).
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It’s a product of extensive care and dedication, passed down through the generations. We honour that work by interfering as little as possible, roasting carefully to bring out all the flavours. In this way, each coffee can tell its own story – coloured by its own heritage
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Our Roastery – the heartbeat of what we do. Coffee is our passion. We are dedicated to roasting only the highest quality coffees so that all our customers can enjoy the finest flavours – every cup is a truly memorable experience. Our state-of-the-art roastery incorporates the very latest automation, guaranteeing consistency in every batch and providing peace of mind to our growing client base. Our mantra is SOURCE | ROAST | BREW | REPEAT. Our coffee beans come from farmers who use ecologically and socially sustainable practices, helping to support a healthy ecosystem and to provide a fair living for their workers. These are the only farms that can produce the high quality coffee we use. The care that goes into growing, shipping and finally roasting these coffees is reflected in the flavor of the finished product, which is why we are so precious about every stage of the coffee bean journey. To make sure that every coffee is exactly as our customers expect, we ‘cup’ every coffee we roast, the day after its roasted and every single coffee is traceable back to to the farm. Brand Standards Manual | 06
SOURCE ROAST BREW REPEAT.
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MEET YOUR COFFEE FARMER JOSE
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Your Coffee We roast a special Coffee for Parkwood. Through an extensive and particular tasting process we decided on fantastic blend of Brazilian, Honduran and Vietnamese beans. This is a bespoke blend for Parkwood in order to help set you apart and deliver a quality in cup experience for all your customers.
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Origin
Honduras
Process
Washed
Harvest
October - January
Availability
January - December
Flavour
Cocoa, Nutty, Sweet
SCA score
82
Varietal
Catual, Caturra, Pacas
Origin
Brazil
Process
Pulped Natural
Harvest
May - August
Flavour
Creamy, Nutty
SCA score
83
Varietal
Bourbon, Catuai
Certification
Rainforest Alliance
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Your Coffee Serve Coffee is made and served by Parkwood sites using the Alto range of Bean to Cup Machines and the Bunn Filter Coffee Machine. There are 2 machine types, the Alto400 using Granulated Milk and the Alto500 using Fresh Milk.
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Alto400
Alto500
Bunn Filter Machine
Medium size bean to cup coffee and hot beverage machine, offering a wide variety of choices, all at the push of a button. The Alto400 is the machine designed with flexibility in mind and ideal for applications where quality and flexibility is key.
A coffee machine ideal to deliver top quality coffee drinks to satisfy high demand through high performances. It can be setup for such fine gourmet choices as espresso, coffee, cappuccino, and hot chocolate
The New Standard in Batch Brewing. Precise portion grinding consistently delivers quality ground coffee for the perfect brewed cup. By adding filter coffee to your menu, the enable your to offer a great drink as the consumer moves away from the traditional Americano.
Granulated Milk Our Mook Granulated milk is a perfect choice for high speed drink serve whilst retaining great quality and almost indistinguishable from fresh milk.
It has many benefits:
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• Virtually fat free • Free of hydrogenated vegetable oils • 100% natural Milk ingredient • Dissolves evenly and effectively • Flows smoothly • Whips like fresh milk • Perfect for cappuccinos and lattes
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Types of Coffee There are many different types of coffees you can make and how you make them is crucial to the taste of the coffee. It’s important to know the difference between each coffee
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Espresso
Americano
Latte
An espresso is typically a single shot of coffee, usually served in an espresso cup that is narrow towards the bottom to allow the crema to float on top. Another version of the espresso is the double espresso, which is a double shot of coffee, which is of course far stronger.
The americano is simply made by adding hot water to a shot of espresso. The strength of the americano is determined by the number of espresso shots that are added. The amount of water you add to your americano depends on how strong you want it to be, but typically if you add a single shot you add the same amount of water.
Latte is one of the more common drinks served in cafes. A latte is prepared using one shot of espresso and then steamed milk is dispensed into the espresso.
Cappuccino
Flat White
Mocha
Another very popular coffee choice in the UK is the cappuccino. This popular drink is made up of a shot of espresso and hot milk, topped with steamed milk foam to finish. The foam on the top of the cappuccino helps retain heat.
The flat white is created by pouring creamy steamed milk over a shot of espresso, creating a far lighter foam on the top of the drink. Typically deamed as a stronger coffee as served as an 8oz Drink.
A mocha is prepared the same way as a latte; however, the only difference is that chocolate syrup is added to the cup prior to making the drink. The mocha can contain either dark or milk chocolate.
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Filter Coffee
Monkeyliscous is served in a 8oz cup, the machine dispenses 5oz of hot chocolate and then needs to be topped up with 3oz of cold milk to be suitable for children.
A well balanced and rounded coffee, created using a drip brew method to extract all the flavours from the coffee.
Babychino is served in a 8oz cup, the machine dispenses 5oz of hot milk and then needs to be topped up with 3oz of cold milk to be suitable for children.
Every coffee has its own unique character
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Monkeyliscous Hot Chocolate Babychino
Brand Standards
Espresso Single
Espresso Start Up
Espresso Double
Espresso Start Up
Pre-Infusion
10ml
Pre-Infusion
10ml
Pre- Infusion Pause
5 seconds
Pre- Infusion Pause
5 seconds
Water Volume
60ml
Water Volume
60ml
Extra Water Volume Coffee Cake Decomp
Extra Water Volume 15
Repititions
Coffee Cake Decomp
15
Repititions
2
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Americano 12oz
Espresso Start Up
Latte 12oz
Espresso Start Up
Pre-Infusion
10ml
Pre-Infusion
10ml
Pre- Infusion Pause
5 seconds
Pre- Infusion Pause
5 seconds
Water Volume
280ml
Water Volume
60ml
Extra Water Volume
320ml
Extra Water Volume
Coffee Cake Decomp
15
Coffee Cake Decomp
Repititions
Repititions
15
Cappuccino 12oz
Espresso Start Up
Flat White 8oz
Pre-Infusion
10ml
Pre-Infusion
10ml
Pre- Infusion Pause
5 seconds
Pre- Infusion Pause
5 seconds
Water Volume
60ml
Water Volume
60ml
Extra Water Volume Coffee Cake Decomp
Extra Water Volume 15
Coffee Cake Decomp
Repititions
15
Repititions Brand Standards Manual | 15
White Coffee 12oz
Espresso Start Up
Mocha 12oz Latte 120z
Pre-Infusion
10ml
Pre-Infusion
10ml
Pre- Infusion Pause
5 seconds
Pre- Infusion Pause
5 seconds
Water Volume
280ml
Water Volume
60ml
Extra Water Volume
290ml
Extra Water Volume
Coffee Cake Decomp
15
Coffee Cake Decomp
Repititions
Repititions
15
Monkeyliscious 8oz
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Espresso Start Up
Babychino 8oz
Espresso Start Up
Sequence
Enable
Sequence
Pre
Water Volume
80ml
Water Volume
90ml
Mixer Speed
50%
Mixer Speed
100%
Post Water Volume
20ml
Post Water Volume
20ml
Density Grams
30
Density Grams
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Monkeyliscous is served in a 8oz cup, the machine dispenses 5oz of hot chocolate and then needs to be topped up with 3oz of cold milk to be suitable for children.
Babychino is served in a 8oz cup, the machine dispenses 5oz of hot milk and then needs to be topped up with 3oz of cold milk to be suitable for children.
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Estate Grown Teas from East Africa About Birchall Birchall is a family-owned British tea company based in London with roots in the trade dating back over 140 years to Darjeeling, when Captain Birchall Graham first planted tea. Today, their teas are served daily on every major UK high street and they are now one of the world’s largest exporters of East African teas, shipping approximately 40 million kilos of black tea worldwide per annum from their buying offices in London and Mombasa.
Birchall believe that every cup of tea should be bright, delicious and bursting with full flavour. That’s why they source their blended and single origin black teas exclusively from the finest tea estates across East Africa, from Rwanda through to the Great Rift Valley in Kenya, where the very best teas are to be found.
Birchall’s dedication to quality ensures that all of their tea leaves are hand-plucked.”
Tea in a Socially Responsible Way
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Although Birchall is dedicated to creating fine tasting tea, they also work hard to ensure that all their teas are sustainably sourced in a manner which respects both the environment and their tea producers. Birchall is a long-standing member of the Ethical Tea Partnership, which they work with collaboratively to raise ethical standards of industry-wide practices. They are also proud to hold full certification from NGOs the Fairtrade Foundation and the Rainforest Alliance.
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Award-Winning Black Teas Birchall specialise in single origin and blended black teas, the summation of knowledge passed down through five generations. They source their signature Great Rift and Virunga black teas from estates across East Africa, from Rwanda through to the Great Rift Valley in Kenya, where the very best teas are grown
Unrivalled Quality and Expertise Today, Birchall is one of the world’s largest exporters of black tea from East Africa but whilst their rich heritage, expertise and passion for creating perfect blends is reflected in their award-winning black teas, it’s also reflected in their growing range of green teas and speciality Infusions.
Expertly Sourced Green Teas Birchall’s speciality Green Teas are rich in anti-oxidants and light on caffeine. Like their signature black teas, each whole leaf green tea delivers a superior level of taste and fragrance that captures the unique essence of the regions in Asia where they are cultivated.
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Fruit & Herbal Infusions Birchall’s carefully curated selection of caffeine free infusions includes a tisane to suit every serving occasion and taste. From herbal classics, like Camomile and Peppermint, to such contemporary favourites as Lemongrass & Ginger and Redbush, each of their infusions is vibrant and rich in flavour, and every one has won a Great Taste Award.
Standard Syrups
Decaf Coffee
Caramel, Vanilla, Hazelnut - one pump per drink. Tea boxes on tea stand
Place one scoop inot the decaf chute on top of the machine as shown below.
Seasonal Drinks A range of Seasonal Drinks will be offer throughout the year. These will be communicated from Head Office.
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Machine Overview
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Alto 400
Alto 500
Eversys
Bunn
Bunn
Bean to Cup Granulated/Fresh Milk
Bean to Cup Fresh Milk
Bean to Cup E4 Super Automatic
Bulk Brew Filter
Filter Ground
Cleaning and Maintaining your Bean to Cup Machine
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2.
3.
Steam wand use and cleaning (where fitted) STEAM WAND NOT AVAILABLE FOR MACHINE Before using the steam wand press the steam button to purge the nozzle.
4.
Use the steam wand to foam or heat any liquid into the jug by handling the rubber protection.
5.
Press the steam button to stop the delivery before removing the jug.
6.
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IN SELF CONFIGURATION
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After using the steam wand press the steam button to purge the nozzle
Clean the steam wand by means of a cloth
DO NOT leave the steam wand into any liquid at any time
WE STRONGLY RECOMMEND TO USE AND CLEAN THE STEAM WAND AS ABOVE SHOWN
Automatic cleaning of coffee group - mixer and milk frother
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2.
3.
Please note; Milker Cleaning only required for equipment with fresh milk system
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AT THE END OF EACH WORKING DAY , AND/OR IN CASE THE MACHINE WILL NOT BE USED SOME TIME, WE STRONGLY RECOMMEND TO CARRY OUT AUTOMATIC CLEANING OF THE COFFEE GROUP ,THE MIXER AND THE MILK FROTHER.
4.
Keep Shift key pressed for five seconds. (for SELF configuration insert the waiter password 61111).
5.
Keep Shift key pressed for five seconds. (for SELF configuration insert the waiter password 61111).
6.
Keep Shift key pressed for five seconds. (for SELF configuration insert the waiter password 61111).
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Press Start key to confirm.
Wait the end of the Power Cleaner. Afterwards the machine exits the cleaning menu and it will be ready to dispense drinks.
Keep Shift key pressed for five seconds. ( for SELF configuration insert the waiter password 61111).
Press Start key to confirm the group cleaning cycle
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12.
Clean the group from any coffee residues. Then clean the group filters by means of a cloth
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10.
Close the machine door
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11.
Open the front door and insert the detergent tablet into the brewing chamber. Close the machine door.
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Open the machine door
9.
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Wait the end of the group cleaning cycle.
Press Start key to confirm the mixer cleaning cycle (only for machine with choco unit)
Wait the end of the mixer cleaning cycle.
Open the front door and insert the detergent tablet into the brewing chamber. Close the machine door.
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Press Start key to confirm. Prepare a solution of water and detergent (q.ty 200ml for standard version, 500ml if milk pump present) by following the instructions indicated in the product label. Take the milk feeding tube out of the milk box. Insert the milk feeding tube into a container with detergent.
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Wait the end of the milker cleaning cycle.
15.
18.
At the end of the milker cleaning cycle the display will show.
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17.
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IN CASE THE COFFEE MACHINE IS EQUIPPED WITH STEAM BOILER BUT WITHOUT MILK FROTHER IS NECESSARY TO PERFORM THE STEAM BOILER CLEANING. Please note : the boiler cleaning is displayed only if the “Steam boiler cleaning frequency” parameter has been programmed.
Press Start key to confirm the milker cleaning cycle
Wait the end of the steam boiler partial draining (BOILER CLEANING). Hot water will be drained into the drip tray.
At the end of the steam boiler cleaning cycle , press Start key to confirm the display cleaning
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19.
20.
11. AT THE END OF THE CLEANING CYCLES PROCEDURES THE DISPLAY WILL SHOW
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At the end of the Display cleaning the display shows.
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At this stage you can use the display to see how to manually clean the coffee dispenser, the milk frother, the mixer, the hopper, the grounds bin and the drip tray.
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24. WAIT AT LEAST 10 SECONDS , THE DISPLAY WILL SHOW
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Lift the coffee outlets completely.
Remove and empty the grounds bin.
Remove and empty also the drip tray. ( only for machines without direct water discharge )
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During this time out you can clean the touch screen using a soft cloth and water.
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25.
26.
27.
PLEASE NOTE: a) Do not interrupt the cleaning cycle. If the cleaning cycle is interrupted by any type of operation unrelated to the procedure, when the machine functioning is set back again, the cleaning cycle will automatically be activated. b) Only in case that after the automatic cleaning process of the coffee outlet or the milk frother are not properly dispensing, carry out a manual cleaning; see the following steps.
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Clean the grounds bin compartment.
FOR CLEANING OPERATIONS WE STRONGLY RECOMMEND TO USE THE FOLLOWING DETERGENT PRODUCTS
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Cleaning Tablets
Reinsert the drip tray.
Manual Cleaning: Milk frother, coffee outlet
Reinsert the grounds bin
1.
2.
Milk Frother Cleaner Open the machine remove the coffee outlet from its holder
Remove the milk frother from the coffee outlet and disconnect Silicone tubes No. -3- and -4.
3.
4.
Manual Cleaning of Mixer
1..
WE STRONGLY RECOMMEND CLEANING THE MIXERS ONCE A DAY
Disassemble the coffee outlet (1) and wash it by hand or in a dishwasher. Make sure that all the holes are free from any coffee residues , and also to use provided tools to clean the holes.
Open the machine door
2.
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Disassemble the milk frother in all its parts (first by turning and then by pulling as shown in the picture) and wash it either by hand or in a dishwasher. Make sure that all the holes are free from milk residues and also to use provided tools to clean the holes. Check also that the O-rings are in good condition
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Remove the pipe from the mixer
3.
Remove the product outlet elbow 1, then turn the flange 2 anticlockwise, then remove the mixer 3
7.
4.
Remove the Decanter
8.
030
Insert the mixer 1 then turn the flange clockwise 2 , then reinsert the product outlet elbow 3.
Reinsert the pipe from the mixer
5.
Rinse the Mixer and the Decanter in a sink
6.
Reinsert the Decanter
Further Cleaning
GROUNDS BIN CLEANING
Once a day rinse the drip tray in a sink.
Once a day rinse the drip tray in a sink.
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DRIP TRAY CLEANING
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HOPPER CLEANING
DISPENSER CLEANING
a) Once a week clean the hopper by means of a cloth and approved food detergent. b) Turn the screw on the top of the machine anticlockwise and then remove the hopper.
a) Once a week clean the dispenser by means of a cloth and approved food detergent b) Open the front door and remove the product outlet .
c) Remove the canister
Decaf chute Cleaning
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a) Open the decaffeinated door and remove the chute.
b) Once a week clean the decaffeinated chute by means of a brush and approved food detergent
c) Once a week clean the coffee chute by means of a brush and approved food detergent
Looking after Coffee We are proud of every coffee we produce and of every bean which leaves our state of the art roastery. To produce the very best speciality coffee, we work with carefully chosen farmers who grow the beans sustainably and provide a fair living for their workers. The beans are then carefully shipped to us and we expertly roast them to bring out every subtle flavour and aroma. Then we carefully package them and send on to you, but the moment they leave us they become subject to four environmental factors which can easily diminish their brilliance.
If you are storing in a container it should then be kept in a dark place which retains a steady cool temperature: this does not include a fridge as the temperature is not low enough to preserve the beans to any greater extent than a naturally cool area and it will encourage moisture to gather on the coffee. All of the advice so far has related to roasted beans: for ground coffee the danger of degradation from the environment is even more urgent as the surface area of the coffee is multiplied by an astronomical factor by being ground. Ground coffee essentially starts going off immediately, this is why it is inadvisable to pre-grind your coffee in a commercial speciality setting but instead to grind on demand and use the grounds immediately.
Gradually, air, moisture, heat and light rob the beans of their freshness. As beans go stale the evidence becomes apparent quickly. The taste and aroma of the brewed coffee suffers first, all the things which makes your customer’s coffee so special just fade away, the beans become dull and dry and they no longer have that beautiful scent every time you open up the pack.
If the beans are exposed to moisture, this can lead to fermentation. The moisture encourages the growth of bacteria, yeast and other microorganisms which gradually break down the beans. Light and heat act similarly on the beans: both cause the beans to heat up. Heat increases the speed of any chemical process which means that the oxidisation with whatever little air may be with the beans is accelerated, as is fermentation caused by unavoidable natural ambient moisture. On top of this, the natural oils which are still in the beans, and which make our freshly roasted beans look so beautiful when you open your latest delivery from us, evaporate much more quickly than they would otherwise. With this in mind, there are four key things which you need to do to keep your beans as fresh as possible for as long as possible: keep them sealed away from air movement, keep them in a dry place, maintain a relatively constant cool temperature and keep them away from the light. For these reasons the most common storing suggestion for roast coffee beans is in air-tight containers. However, beans shouldn’t be placed into a container like this until at least three days have passed after they have been roasted. For this period the beans undergo degassing: they continue the process of releasing (predominantly) carbon-dioxide which started in the oven. This is why fresh, speciality coffee beans are often supplied in bags with small plastic pressure-release valves which allow the degassing to continue unhindered. Once this period has passed though, storing in their bag for a short period is more than acceptable and for a longer period an opaque airtight container is appropriate. It is worth bearing in mind, though, that although the beans will store in a reasonable state this way for a longer period it is advisable to use freshly roasted, speciality coffee beans like ours within approximately three weeks of their roasting date.
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The chief issue for the beans is the oxidation which occurs when they are in contact with the air, the physical composition of the chemicals in the beans is changed by contact with oxygen and the flavours and aromatics are physically transformed and deteriorate.
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Service and Maintenance Water Filters Water Filter changes will be instructed from our service desk, a Purchase Order will be required in order to process this. It is fundamental that this is actioned as requested to keep the machines running at optimum levels.
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The main regulations covering pressure equipment and pressure systems are the Pressure Equipment Regulations 1999 and the Pressure Systems Safety Regulations 2000. This is an annual test, inspection and certification require for all machines that have a steam boiler (Fresh Milk Coffee Machines) The PVI will be instructed from our service desk, a Purchase Order will be required in order to process this. It is fundamental that this is actioned as requested to keep the machines running at optimum levels.
Contact Details Machine Breakdown/Call outs service@bridgevalleybeverages.co.uk 0800 092 8992 - 7 Day Cover Order Queries orders@bridgecoffeeroasters.co.uk 0800 092 8992 Head Office coffee@bridgecoffeeroasters.co.uk 0800 092 8992 Product List Please email orders@bridgecoffeeroasters.co.uk for your latest product pricelist.
We trust this guide will be a useful and helpful tool in assisting with your coffee serve. Should you need any extra support, do not hesitate to ask. This manual is available to refer back to and periodically there will be top up and refresher training.
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Summary
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www.parkwoodleisure.co.uk
