Franchise Operations Manual Standardizer

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

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