P 7.05 – Recap and Glossary

Please sign up for the course before starting the lesson.


  • Coffee equipment should be soaked in a dedicated coffee cleaning soap at least once per day.
  • Cleaning chemicals need to be dosed in accordance with the manufacturer’s recommendations.
  • For preheating and ensuring clean-tasting batches, filter baskets/funnels and vacuum flasks need to be rinsed with a reduced-size brew cycle between each batch — approx 25% of your usual batch size.
  • Efficiency and quality standards can be tested using a baseline scoresheet. A fresh batch brew can be readied in 2 minutes.
  • We recommend you use the grinding and portioning time to rinse the brewer and flask.
  • Hand brews are more labour intensive and require around 2 minutes per brew up until the end of the dilution phase.
  • Costing needs to reflect the staff cost per portion and ingredient cost.
  • Make use of your brew-price calculator to manage sale prices effectively.



Coffee-cleaning soap  A non-toxic, alkaline cleaning powder used in the backflushing of espresso machine group heads

Ingredient cost  The price of the raw materials used in preparing a food or drink

Liquid-retained ratio (LRR)  A ratio expressing how much brew liquid remains inside the grinds or held as interstitial liquid; the ratio is usually expressed as millilitres of brew liquid per gram of coffee

Overlapping  Where a mechanised or automatic process allows a barista to perform two functions simultaneously; e.g., immediately after the drawdown phase is initiated, a barista can begin to prepare a new brew

pH-raising agent  A substance that has the potential to raise the pH of a solution

Staff cost  The labour costs in performing a service

Surfactant  A ‘surface active agent’ that lowers the surface tension between substances; surfactants are integral to the performance of detergents,

Back to: Percolation > Management

You have Successfully Subscribed!