Café Opening Standard Operating Procedure — Sample

1. Purpose

To ensure consistent espresso bar setup and quality standards every morning, reducing variability between shifts and enabling any trained barista to open independently.

2. Scope

3. Definitions

Portafilter

The handle-mounted filter basket that holds ground coffee during espresso extraction.

Backflush

A cleaning cycle run through the group head using a blind basket and cleaning tablet to remove coffee oils.

Line check

A pre-service review of equipment, supplies, and readiness to confirm the bar can serve customers.

Waste gate test

A brief shot pulled and discarded through each group head to verify water temperature and flow before service.

Calibration shot

An extraction pulled specifically to check dose, yield, and time against the current grind setting.

4. Roles and Responsibilities

5. Required Tools, Materials, and Systems

• Espresso machine (group heads, steam wands)
• Burr grinder with dose adjustment
• Filtered water supply; reservoir marked to fill line
• Approved cleaning chemicals (backflush tablets, surface cleaner)
• Calibration scale (0.1 g precision)
• Shot glasses (two minimum) for calibration pulls
• POS system login credentials — [CUSTOMER MUST COMPLETE]
• Daily Espresso Bar Log sheet (form [CUSTOMER MUST COMPLETE])

6. Prerequisites

• Barista has completed espresso bar training and been cleared for solo opening shifts.
• Barista holds current food-handler card — [CUSTOMER MUST REVIEW] (verify local requirement).
• Barista has a valid shift assignment for the current day.

7. Step-by-Step Procedure

1. Arrive at the start of your scheduled shift; collect daily log sheet.
2. Turn on the espresso machine. Allow a [CUSTOMER MUST REVIEW]-minute warm-up period (typical range: 20–30 min) before pulling any calibration shot.
3. Check the water reservoir; refill with filtered water if below the marked fill line.
4. Run a blank (waste gate) shot through each group head; discard. Repeat until water runs clear and at temperature.
5. Calibrate the grinder: weigh dose using calibration scale. Target dose: [CUSTOMER MUST COMPLETE] grams.
6. Pull two calibration shots. Check extraction time against target: [CUSTOMER MUST REVIEW] seconds. Taste both shots.
7. Record calibration result (dose, yield, time, grind adjustment if any) on daily log.
8. If calibration is outside acceptable range, adjust grinder and re-pull before proceeding. See §9 (Decision Points).
9. Stock portafilter handles on the espresso machine; inspect each for cracks or worn gaskets — remove and flag any damaged handles.
10. Fill bean hoppers with today's roast lot; note the lot number on the daily log.
11. Wipe steam wands with a damp cloth; run a steam-purge cycle on each wand.
12. Set up the milk station: clean pitchers, thermometers, bar towels, and drip tray.
13. Confirm POS terminal is powered on, logged in, and displaying the correct date and time.
14. Verify the display case is stocked and all items are labeled with correct names and pricing.
15. Complete the line check section of the daily log; sign and timestamp.
16. Notify the shift lead that the bar is ready for service; shift lead countersigns daily log.

8. Decision Points

9. Exceptions

10. Escalation

1. Machine fault or water line issue: notify Shift Lead immediately.
2. If Shift Lead is unavailable or cannot resolve: contact Store Manager.
3. If Store Manager cannot resolve: contact equipment vendor — [CUSTOMER MUST COMPLETE] (vendor name and contact number).
4. Do not open the espresso bar until the issue is resolved or an authorized exception is granted.

11. Quality Checks

• Calibration shot within target dose, yield, and extraction-time range.
• Steam wands clear; purge cycle completed on both.
• POS active, correct date/time, logged in.
• Daily log signed by barista and shift lead.
• Shift lead spot-checks the first three customer shots after opening.

12. Required Documentation

Daily Espresso Bar Log (form [CUSTOMER MUST COMPLETE]). Log must be completed, signed by barista and shift lead, and retained for [CUSTOMER MUST REVIEW] days.

13. Training Requirements

• New baristas must complete espresso bar training and be cleared by a shift lead before performing a solo opening.
• Annual refresher training required — [CUSTOMER MUST REVIEW] (confirm frequency).
• No specific external certification is required by this procedure. Regulatory or local requirements are the responsibility of the organization — [CUSTOMER MUST REVIEW].

14. Approval

15. Related Documents

• Daily Espresso Bar Log (form template) — [CUSTOMER MUST COMPLETE] (reference or location)
• Equipment Maintenance Log — [CUSTOMER MUST COMPLETE] (reference or location)
• Closing Procedures SOP — [CUSTOMER MUST COMPLETE] (reference or location)

16. Revision History