Before you start

• •Espresso machine powered on at least 25 minutes before service — most commercial machines need 20–30 min to reach stable brew temperature
• •Fresh espresso beans in the grinder hopper (check freshness date — anything over 14 days off roast is a quality flag)
• •Milk restocked from the walk-in: full-fat, oat, almond minimums met for the day

The procedure

Step-by-step, in order. Each step has the action and the reason it matters.

1. 1

   Power on and flush the espresso machine

   Power on (should already be warming if opened on a timer). Run a blank shot — 25–30 seconds of hot water through each group head without a portafilter. Discard the water. This flushes residue from the overnight and confirms the machine is at brew temperature.

   Why: A machine not properly flushed delivers inconsistent extraction temperature on the first 3–5 shots of the day, producing bitter or sour espresso.

2. 2

   Calibrate the grinder with a test shot

   Grind a double shot dose (typically 18–20g) and pull a test shot. Time extraction: should be 25–30 seconds for a 36–40g yield. Taste it. Adjust grind finer if running fast (sour), coarser if running slow (bitter). Do not serve until the shot is dialed in.

   Why: Temperature and humidity change overnight. A grinder that was perfect at close will be off at open. Dial in before the first customer, not on their order.

3. 3

   Steam a test milk pour

   Steam a pitcher of milk to check: temperature (150–155°F standard), texture (microfoam with small tight bubbles, no large foam), and steam wand condition. If the wand sputters or spits water first, backflush the tip and retest.

   Why: A milk texturing failure on the first customer's latte sets the tone for the shift.

4. 4

   Set up espresso bar with mise en place

   Portafilters clean and dry in their group heads. Knock box empty. Tamper at station. Dosing cups if used. Distribution tool if used. Bar towels: 2 dry, 1 damp at station. Shot glass for calibration pulls near the scale.

   Why: A disorganized bar slows every order. Mise en place is the difference between a 45-second latte and a 2-minute one.

5. 5

   Brew first batch of drip coffee and hot tea

   Brew the first batch of house drip, check to confirm proper extraction (golden bloom, full saturation). Start hot water for tea. Note brew time — drip coffee is fresh for 30 minutes on a warmer. Log the batch time on the coffee station.

   Why: Stale drip coffee is the most complained-about item in cafe reviews. The log keeps it accountable.

6. 6

   Stock cold bar and grab-and-go items

   Ice in the ice bin to the fill line. Cold brew kegs at correct pressure. Milk and alternative milks labeled and dated. Grab-and-go case stocked from the pastry delivery or walk-in.

   Why: Ice is the most commonly forgotten opening item and the one that stops cold drink orders immediately.

7. 7

   Pastry display and POS

   Stage pastries with labels and prices. Power on the POS system and confirm the till is correct. Print a till count receipt and attach to the opening sheet.

   Why: A POS that hasn't processed a test transaction before the first customer will fail at the worst moment.

8. 8

   Walk the cafe as a customer

   Enter through the front door. Look at the display case, the order counter, the seating. Is it clean? Are the tables set? Do the labels on the pastry case have prices? Is the music on? Is the air on? Fix anything that would give you pause.

   Why: You are the only person who will see the cafe empty before opening. Use the view.

Verify when done

• ☐Espresso machine flushed and at brew temperature
• ☐Test shot pulled and dialed in before first customer
• ☐Milk texturing tested
• ☐Ice bin full
• ☐Drip coffee brewed and batch time logged
• ☐POS tested and till confirmed

Common mistakes

• ✕Opening the bar before the machine reaches stable temperature
• ✕Skipping the dial-in test shot
• ✕Running out of ice before lunch rush because the bin wasn't topped off
• ✕Pastry display open without prices

Trainer notes

New baristas consistently skip the dial-in step because they feel it wastes coffee. Emphasize: the first 3 shots on an undialed grinder are wasted on the customer anyway, just with a complaint attached.

Common questions