On The Grind Coffee – Recipe Manual 2024-25 (Comprehensive Study Notes)

Employee & Training Expectations

Training Timeline
- Standard: $10$ -day period with baristas, managers & regional managers.
- Fail end-test ➜ extended to $13$ days; more days can be added at management discretion.
- Ongoing: random re-testing & retraining to uphold quality.
Free & Discounted Product Privileges
- $1$ personal drink/day (coffee or smoothie).
- No larges, no sharing, no extra ice cups.
- Bring a reusable water bottle for ice water (Stanley, Hydroflask, etc.).
- Staff pricing:
- Red Bull: $\$1.50 + \text{tax}$ /can.
- Cold Brew: $\$2.50 + \text{tax}$ /can.
- Muffin Tops = full price.
Stand Policy & Atmosphere
- Doors shut during service; windows/doors locked when closed.
- No non-working friends/family in stand.
- Music: upbeat, non-explicit, always audible ("bumpin’" during rush).
- Work area: clean, organized, FIFO stock.
- Always greet customers instantly; memorize names & drinks.
Meetings & Property Care
- All staff meetings = paid & mandatory unless excused.
- Handle equipment gently; report/avoid damage.
Scheduling Rules (Deputy)
- Published by Fridays $17{:}00$ (Mon–Sun week).
- All swaps require Manager approval.
- Time-off via paper forms before deadline – NEVER through app.
- Clock-in/out only within scheduled times (± $5$ -min grace). Missed punch? ➜ notify management immediately.
- "Riding the clock" (early/late punches without approval) = disciplinary.

Safety Essentials

Espresso Machine: water ≈ 200^{\circ}F; steam wand, group heads, hot-water valve all burn.
Bunn Hot Water: 185^{\circ}F output; tap is also hot.
General Hazards
- Never climb counters or use milk crates as ladders.
- Keep hands out of grinder hopper.
- Mop spills / ice quickly to avoid slips.
- Verify lids on finished drinks—prevents burns & damage.

Customer Service Philosophy

Mission: "Make people happy & serve a great cup of coffee."
Golden Practices
- Exceed expectations (speed + friendliness).
- Smile & say "THANK YOU"—can’t over-do either.
- Leave personal problems off-shift; stay upbeat.
- Don’t argue; own mistakes (“Let me remake that, on us.”).
- Guarantee every drink; refill or remake free if unsatisfied, bad, or birthday/coupon.
- Engage while crafting; learn regulars’ orders.
Four S’s of Every Drink
1. Shots of espresso
2. Proper syrup measure
3. Steamed milk
4. Served with a genuine Smile
Three Core Values: Speed • Quality • Customer Service ➜ strive to improve daily.

Barista Q-Checklist

Ask: Hot, Iced, or Blended?
Repeat entire order.
Americano: cream/sugar? cool down? (double-cup)
Italian Soda: cream? whip?
Cappuccino: Wet (½ foam) or Dry (all foam)? Sweetener?

Coffee Crafting Fundamentals

Espresso Shot Rules

Target pull: $22$ s (acceptable $15–26$ s).
Adjust tamp ➜ finer grind = slower.
Shot counts:
- S & M drinks = $2$ shots.
- L drink = $4$ shots.
- Stand-alone double shot = $\$1.50$ .

Steaming Rules

Milk portions = exactly what you need (especially alt-milks).
Tap pitcher to remove big bubbles; aim for fine, dense micro-foam $\approx\tfrac14$ -inch on mochas, breves, lattes.
Standard temp: 150–155^{\circ}F.
- Extra-Hot max: 170^{\circ}F (double-cup).
- Kids “not-so-hot”: 100–105^{\circ}F.
Milk slang: Breve = half-&-half, Mocha = chocolate milk, Latte = $2\%$ , “Skinny our way” = $\tfrac12$ non-fat + $\tfrac12$ chocolate milk.

Flavor Scoop Logic

Always flat-scoop; recipe scoops DON’T scale with size (except special iced/ blended cases noted).
Sugar-Free (SF):
- SF syrups: $1$ scoop.
- SF sauces: $2$ scoops.
- Combo = $1+1$ .
- SF mochas default to $2\%$ milk (breves stay H&H).
Keto: made $\tfrac12$ heavy whipping cream + $\tfrac12$ water; hot uses Bunn water; no blended keto.

Freeze & Tea Batch

One Freeze batch = $30$ double shots + two $12$ -oz scoops sugar + $2$ gal whole milk.
- No whole? ➜ \text{H&H 2 qt} +\text{H&H 2 qt}+ 1 gal non-fat.
Tea: 2 LG bags, fill hot water to pitcher line, steep $10$ min.

Order of Operations (All Drinks)

Pour SHOTS into cup.
Add syrup.
Add milk; stir thoroughly.
For iced, build in measuring cup for accuracy.

Signature Espresso Recipes (Hot/Iced/Blended*)

(Iced Grinders & Hawaiians get $2$ scoops; 6 Shooter & Mach-10 always $2$ scoops hot/iced)

Grinder: Irish Cream $1$ (iced $2$ ) + H&H ➜ breve.
Carmelo: Caramel sauce $1$ + chocolate milk ➜ mocha.
Hawaiian: Chocolate Mac Nut $1$ (iced $2$ ) + H&H.
Coconut Joy: Coconut $1$ + chocolate milk.
Cinnebomb: $\tfrac12$ Cinnamon + $\tfrac12$ White Choc + H&H; Works = honey drizzle + whip.
Ripper: $\tfrac12$ Salted Caramel + $\tfrac12$ White Choc + H&H.
Sandlot: Toasted Marshmallow $1$ + chocolate milk; Works = choc drizzle + whip.
Grasshopper: $\tfrac12$ Crème de Menthe + $\tfrac12$ White Choc + chocolate milk.
White Choc Mocha: White Choc $1$ + chocolate milk.
Mexican Mocha: Cinnamon $1$ + chocolate milk.
6 Shooter: $6$ shots + Salted Caramel $2$ + H&H.
Big Tex: add $+2$ shots to any size; $\tfrac12$ Hazelnut + $\tfrac12$ Caramel + chocolate milk.
Mach-10: Caramel $1$ + Vanilla $1$ + H&H.

Other Popular (off-menu): Snickers, Double Mocha, Shamrock, German Chocolate, Cinnamon Toast Crunch — follow provided scoop combos.

Chai & Chai Blends

Hot/Iced: equal Chai + $2\%$ milk.
Blended: ratio like smoothies (see smoothie formula) with ice-cream mix replacing milk.
- Small = $6$ oz Chai + $2$ oz Ice-Cream Mix; Med $9$ oz/ $3$ oz; Lg $12$ oz/ $4$ oz.

Iced Coffee Construction Lines

Small: espresso $2$ , milk to $8$ oz, 16-oz cup ice.
Medium: milk $12$ oz line.
Large: $4$ shots, milk $16$ oz line.

Americano, Cold Brew & Blended Basics

Iced Americano: espresso + water to line; flavor $1$ scoop if requested; always stir sugars.
Cold Brew: $1$ can in 24-oz cup (same for S/L), custom flavors via 1-scoop rule.
Standard blended (freeze-based): Cup-size freeze + $1$ scoop + $1$ oz milk; stir before & after top-off.
Blended 6 Shooter / Big Tex: $\tfrac14$ cup freeze + add shots + scoop + milk splash ➜ stir ➜ top-off freeze.
Alt-milk/decaf/SF blended ➜ made in blender, always $3$ scoops total; espresso cooled w/ $2–3$ ice cubes first.
- 16/24/32-oz milk lines at $6$ / $8$ / $10$ oz.

Alternative Milk & Sugar-Free Logic

Alt-Milk Mocha: split chocolate loss → $\tfrac12$ chocolate sauce + $\tfrac12$ recipe syrup.
Sugar-Free exceptions: SF Grasshopper & SF White Choc Mocha use only SF white chocolate (no dark choco mix).

Non-Coffee Menu Cheat Sheet

Smoothies (=½ cup ounce total)

Kids 8-oz: $3$ oz puree + $1$ oz ice-cream + ice.
Small 16-oz: $6$ oz + $2$ oz.
Medium 24-oz: $9$ oz + $3$ oz.
Large 32-oz: $12$ oz + $4$ oz.
- Add flavor? Replace $1$ oz puree w/ $1$ scoop syrup.

Tea (green or black) ➜ Scoops $=\text{size}-1$

Small: $1$ scoop, tea to $8$ oz.
Medium: $2$ scoops, tea $12$ oz.
Large: $3$ scoops, tea $16$ oz.

Italian Sodas (+"Works" = $1$ oz cream + whip)

Small: $2$ scoops + soda $8$ oz.
Medium: $3$ scoops + soda $12$ oz.
Large: $4$ scoops + soda $16$ oz.

Rizer Energy (Iced & Blended)

Iced S/M: $1$ scoop; L: $2$ scoops; fill to cup line (8/12/16 oz).
Blended: scoops $2/3/4$ ; Rizer ounces $6/8/12$ .

Lemonade (Iced & Frozen)

Frozen: Kids $3$ oz + 1 scoop; S $6$ oz + 2; M $9$ oz + 3; L $12$ oz + 4.
Iced batch = carton lemonade + water; Kids $7$ oz + 1; S $7$ oz + 1; M $10$ oz + 2; L $13$ oz + 3.

Shakes (Ice-Cream Mix Based)

Kids: $3$ oz + 1 scoop flavor.
S: $6$ oz + 2 scoops.
M: $9$ oz + 3.
L: $12$ oz + 4.

Money Handling & Tally Sheet Protocol

Complete tally each shift; critical fields: Date • Stand • Shift • Total.
Everyone counts cups; hot-swap POS.
Opening till: $\$300$ exactly → $\$50$ (1’s) + $\$150$ (5’s) + $\$80$ (10’s) + $\$20$ quarters.
Face all bills same direction; deposit bag in safe.
No payouts unless manager-authorized.

Ethical & Cultural Notes

Service is a mindset; continuous self-improvement expected (“Good ➜ Great”).
Defuse anger; don’t take abuse personally.
Constructive criticism welcomed; never claim “I don’t know” without seeking answer.
Objective: every customer leaves saying “I’ll be back.”