## Morning Espresso Machine Calibration SOP **Department/Role:** Opening Barista / Shift Lead **Frequency/Timing:** Daily, immediately upon store opening, prior to service ### 1. Objective To ensure the espresso machine and grinder are properly warmed up and calibrated each morning so that all espresso-based beverages meet the brand's flavor and quality standards from the first customer order. ### 2. Required Tools & Equipment - Espresso machine - Burr grinder - Calibrated gram scale - Timer (built-in machine timer or stopwatch) - Clean bar towel / steam wand cloth - House blend espresso beans - Tasting cup/shot glass ### 3. Step-by-Step Procedure 1. **Power On the Machine:** Upon entering the store, the Opening Barista must immediately switch on the espresso machine. 2. **Allow Warm-Up Period:** Let the machine sit powered on and undisturbed for a minimum of **15 minutes** before pulling any shots, to ensure the boiler and group head reach optimal operating temperature. 3. **Pull a Calibration Shot:** After warm-up, dose the house blend into the portafilter and pull a single test shot, timing the extraction from the moment the pump engages. 4. **Measure Extraction Time and Yield:** Confirm the shot extracts in approximately **28 seconds** and yields **36 grams** of espresso, weighed on the gram scale. 5. **Adjust Grind — Fast Extraction:** If the shot pulls in under 28 seconds (running fast), adjust the grinder to a **finer** setting and pull another test shot to re-check timing and yield. 6. **Adjust Grind — Slow Extraction:** If the shot takes longer than 28 seconds (running slow), adjust the grinder to a **coarser** setting and pull another test shot to re-check timing and yield. 7. **Taste Test:** Taste the calibrated shot directly to confirm flavor is balanced and **not excessively bitter**. If bitterness is present, treat this as an extraction fault and repeat grind adjustment (Step 6). 8. **Clean the Steam Wand:** Immediately after calibration, wipe down the steam wand with a clean, dedicated cloth to remove any residue and prevent milk buildup. ### 4. Quality & Safety Standards - **Critical Standard:** No espresso-based beverage may be sold to a customer until the calibration shot has met the **28-second / 36-gram** target and passed the taste test. Selling uncalibrated shots is a **direct violation** of brand quality standards. - **Exception Handling:** If, after **three consecutive grind adjustments**, the shot still fails to meet the timing, yield, or taste standard, the Opening Barista must **stop calibration attempts** and immediately notify the Shift Lead or Store Manager. Do not proceed to service until the issue is resolved (e.g., grinder malfunction, stale beans, or machine fault). ### 5. Audit Checklist Criteria - [ ] Espresso machine powered on immediately at store opening, with a minimum 15-minute warm-up completed before first shot - [ ] Calibration shot pulled and measured prior to any customer service - [ ] Extraction time falls within **28 seconds (± 2 seconds)** and yield within **36 grams (± 2 grams)** - [ ] Grinder adjustments made correctly in response to fast/slow extraction (finer for fast, coarser for slow) - [ ] Calibration shot tasted and confirmed non-bitter before service begins - [ ] Steam wand wiped down and free of residue immediately following calibration