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)

1. Pour SHOTS into cup.
2. Add syrup.
3. Add milk; stir thoroughly.
4. 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.”