Peet's Explorer • Leader’s Guide - LP 13 ver 1.0 Your location may feature a different selection of fresh roasted coffees each day. All drip coffee is brewed fresh every 60 minutes or less and according to Peet’s standard. Resources and supplies needed: ◉ Bar coffee ◉ Filters 1. Drain out any expired coffee remaining and rinse the shuttle with hot water. Make sure all the water drains out. 2. Place a paper filter in the basket and measure out the correct amount of ground coffee into the filter using the table below. Lightly shake the basket to level out the grounds. Batch Size Amount of Coffee Medium 2 cups Large Entire 12oz bag 3. Slide the basket all the way in on its tracks. Put the shuttle in place underneath the basket. 4. Locate the proper setting (medium or large) and push the Brew button. Immediately, start a timer for 60 minutes. 5. Once the brewing cycle is complete, the coffee is ready to serve. As soon as the fresh batch is finished brewing, discard used coffee grounds. • Do not serve coffee that is older than 60 minutes, as the coffee will taste burnt and flat from the continuous heat inside the brewer. • Before the timer runs out (or when your coffee reserve is running low), start brewing a fresh batch in a clean coffee shuttle to ensure new coffee will be ready when the 60 minutes is up. • Only set up a new batch of grounds when you are ready to brew; leaving fresh grounds in the hot, moist basket will degrade the coffee’s flavor before it is brewed. • Don’t serve coffee until the brewing cycle is complete. Serving coffee before the cycle is complete compromises the flavor of every cup of coffee from that batch. Things to remember To Brew Coffee: Brewing Coffee - Shuttle 10 MIN C o a c h i n g S he e t T e l l , S h o w , C o a c h Brewing Coffee & Tea Coaching Sheets
Transcript
Peet's Explorer • Leader’s Guide - LP 13ver 1.0
Your location may feature a different selection of fresh roasted coffees each day. All drip coffee is brewed fresh every 60 minutes or less and according to Peet’s standard.
Resources and supplies needed: ◉ Bar coffee ◉ Filters
1. Drain out any expired coffee remaining and rinse the shuttle with hot water. Make sure all the water drains out.
2. Place a paper filter in the basket and measure out the correct amount of ground coffee into the filter using the table below. Lightly shake the basket to level out the grounds.
Batch Size Amount of CoffeeMedium 2 cups
Large Entire 12oz bag
3. Slide the basket all the way in on its tracks. Put the shuttle in place underneath the basket.
4. Locate the proper setting (medium or large) and push the Brew button. Immediately, start a timer for 60 minutes.
5. Once the brewing cycle is complete, the coffee is ready to serve. As soon as the fresh batch is finished brewing, discard used coffee grounds.
• Do not serve coffee that is older than 60 minutes, as the coffee will taste burnt and flat from the continuous heat inside the brewer.
• Before the timer runs out (or when your coffee reserve is running low), start brewing a fresh batch in a clean coffee shuttle to ensure new coffee will be ready when the 60 minutes is up.
• Only set up a new batch of grounds when you are ready to brew; leaving fresh grounds in the hot, moist basket will degrade the coffee’s flavor before it is brewed.
• Don’t serve coffee until the brewing cycle is complete. Serving coffee before the cycle is complete compromises the flavor of every cup of coffee from that batch.
Things to remember
To Brew Coffee:
Brewing Coffee - Shuttle
10 MIN
Coac h ing Sh eet
Tel l , Sh o w , Co a c h
Brewing Coffee & Tea Coaching Sheets
14 Peet's Explorer • Leader’s Guide - LP ver 1.0
With your peer coach, answer the following questions:
1. Why is it important to brew fresh coffee every 60 minutes?
2. How would you describe how to brew a batch of coffee?
Check Your Knowledge
Peet's Explorer • Leader’s Guide - LP 15ver 1.0
Your location may feature a different selection of fresh roasted coffee each day to allow customers to try different varieties. All drip coffee is brewed fresh every 30 minutes or less to ensure optimal flavor.
Resources and supplies needed: ◉ Bar coffee ◉ Filters ◉ Stainless steel perforated spoon◉ Clean and empty airpot (if needed)
1. Drain any expired coffee remaining in the urn tank.
2. Carefully lift the metal filter basket by the handles. Discard used grounds and filter into the compost bin. Return empty filter basket to the urn.
3. Rinse the urn tank by positioning the showerhead over the center of the tank with the spigot open. Press the “start” button to rinse. Press the “stop” button to stop the water.
4. Place a new paper filter into the basket and rinse using the showerhead to help prevent any papery flavors in the resulting brewed coffee.
5. Close the spigot. Measure out the appropriate amount of coffee (see table below) and pour into the filter. Lightly shake or rotate the basket to level out the grounds.
Batch Size Amount of CoffeeHalf (decaf side) 2 cupsFull (decaf side) 1 full 12oz bag
Half 1 full 12oz bagFull 7.5 cups
6. Position the showerhead over the center of the grounds.
7. Make sure the batch size switch is in the proper position (full or half) and push the “start” button. At the same time, set a timer for 30 minutes.
8. Gently stir the grounds during the brew cycle with a large spoon to ensure full saturation of the grounds and proper extraction of flavor. When stirring, be careful not to tear the bottom of the filter.
9. As soon as the brewing cycle is complete, place a lid on the basket to retain the heat. Coffee is ready to be served or poured into an airpot when the brewing and aeration are completely finished. Serving coffee before the cycle is complete compromises the flavor of every cup of coffee from that batch.
To Brew Coffee:
10 MIN
Coac h ing Sh eet
Tel l , Sh o w , Co a c h
Brewing Coffee - Urn
Brewing Coffee & Tea Coaching Sheets
16 Peet's Explorer • Leader’s Guide - LP ver 1.0
• Exercise caution when working around brewing equipment; it is hot!
• Before removing the filter basket, “test” lift the basket to make sure the water has dripped through before removing it.
• For Medium Roast and decaf coffee, some locations may alternate where they brew or brew “on demand” during peak and non-peak hours. Work with your peers to determine how your location operates.
• Only set up a new batch of grounds when you are ready to brew. Leaving fresh grounds over the urn will degrade the coffee’s flavor before it is brewed.
• Always drain and rinse the coffee tanks between batches to avoid adding an overcooked bitterness to the coffee.
• The sight glasses show the level of brewed coffee in the tanks. Sometimes the color of the liquid in the sight glass may appear very light or even clear. This is because of residual rinse water in the pipe but it will not have a negative effect on the strength or quality of the coffee being served. Inform a supervisor if the sight glasses are not working properly.
• Be careful not to hit the spray nozzle at the end of the showerhead on the basket lid or other parts of the urn. If dented, the spray pattern from the nozzle can change and affect how the coffee grounds are saturated.
• Label which coffees are being served and update any signage as the coffee changes throughout the day so customers know what they are drinking.
• Aerate brewed coffee occasionally to ensure flavor quality and consistency. Use the “stir coffee” button on a regular urn to agitate the coffee.
• Use airpots to transfer freshly brewed coffee and to allow you to brew multiple batches. Remember to transfer timers with the airpot to maintain 30 minute freshness standards.
• When using airpots, pre-warm before brewing, and rinse with hot water between each batch.
With your peer coach, answer the following questions:
1. Why do we only serve coffee that is brewed every 30 minutes or less?
2. What happens if coffee is served before the brew cycle and aeration is complete?
3. How would you describe how to brew a decaf batch?
Things to remember
Check Your Knowledge
Peet's Explorer • Leader’s Guide - LP 17ver 1.0
To ensure your customers experience the full flavor of Peet’s teas, it’s important to use and recommend the correct measurements, water temperature and steep time.
Resources and supplies needed: ◉ Loose leaf tea ◉ Tea sacs ◉ Medium to-go cups and lids◉ Tea bags ◉ Tongs ◉ Black measuring scoop
Tea Bag or Tea Sac Instructions
1. Using tongs, place two tea bags in a medium doubled cup with tags on the outside of cup.
If your location also offers loose leaf tea in a tea sac, simply measure one scoop of tea into a tea sac, using the black seven gram measuring scoop pictured below. Place filled tea sac into a medium doubled cup with the excess material on the outside.
2. Pour in 12oz. of hot water, approximately 1” from the top rim of the paper cup. Use boiling water from the hot water tower for black, herbal and pu-erh teas. Use cooler water from the coffee brewer for green, oolong and white teas.
3. Securely put a lid on the cup before handing to a customer. Provide customer the recommended steep time and remind the customer that the cup is hot.
• Exercise caution when working around hot water.
• If using a ceramic mug, preheat for at least 30 seconds. A cold mug will cool the water and under-extract the tea.
• Always use a lid to ensure proper extraction of flavor from the tea and to protect customers from the very hot water.
• For efficiency and safety reasons, do not tuck the tea bag strings or tea sacs between the double cups.
• Peet’s tea bag boxes and tins include more information on proper brewing and storage instruction.
Things to remember
To Brew Tea:
10 MIN
Coac h ing Sh eet
Tel l , Sh o w , Co a c h
Brewing Tea
Brewing Coffee & Tea Coaching Sheets
18 Peet's Explorer • Leader’s Guide - LP ver 1.0
With your peer coach, answer the following questions:
1. Where can you find the proper measurement and water temperature to use for each tea?
2. Why is it important to leave room and use a medium doubled cup for tea sacs and tea bags?
3. How would you describe how to prepare a cup of green tea and a cup of black tea?
Check Your Knowledge
Peet's Explorer • Leader’s Guide - LP 19ver 1.0
Peet’s Simply Oatmeal is a blend of all natural ingredients, including quality steel cut oats and flax seeds for added texture and nutritional balance. Preparing Simply Oatmeal for customers requires only a few steps and is always made fresh for each customer.
Resources and supplies needed: ◉ Pastry bags ◉ Wooden stir sticks ◉ Plastic spoons◉ Simply Oatmeal packet, container and toppings
1. When a customer places an order, ask what toppings they would like. Up to three toppings are included in the base price and additional toppings can be purchased.
2. Place requested toppings and one spoon in a small pastry bag.
3. Remove the lid from a pre-prepped container of Simply Oatmeal. If none are available, open a Simply Oatmeal packet and pour into container.
4. Dispense water from the hot water tower into container to the outside fill line.
5. Stir with stir stick to thoroughly mix, about six rotations.
6. Place lid on container.
7. Hand customer the cup of Simply Oatmeal and bag with toppings and spoon. Inform the customer that the oatmeal will be ready to eat in four minutes.
With your peer coach, answer the following questions:
1. If a customer wants an additional bag of toppings for Simply Oatmeal, what would you say?
2. How many stirs does it take to thoroughly mix Oatmeal before serving to a customer?
Check Your Knowledge
To Prepare Oatmeal:
10 MIN
Coac h ing Sh eet
Tel l , Sh o w , Co a c h
Preparing Oatmeal
Brewing Coffee & Tea Coaching Sheets
20 Peet's Explorer • Leader’s Guide - LP ver 1.0
Peet's Explorer • Leader’s Guide - LP 21ver 1.0
Brewed coffee is a staple at Peet’s. You sell it, sample it out and use it in most customer service situations. The coffee shuttle is a vital piece of equipment at your location. Keeping it clean will help ensure great tasting coffee.
1. Drain brewed coffee from the shuttle; always tip forward to remove all remaining coffee.
2. Rinse the inside of the shuttle with warm water. Do not use any detergent.
3. Fill each shuttle with a medium batch of hot water for overnight storage.
4. Wipe down the area above the brew basket to remove coffee oils and grounds.
5. Wipe down entire brewer and shuttles with a damp towel. Use mild detergent for stubborn spots. Avoid contact with switches.
To Clean a Shuttle Brewer:
Weekly Cleaning:
1. Perform the daily cleaning procedure.
2. Add urn cleaner to inside of shuttle and fill shuttle with water. Soak for at least two hours. Rinse thoroughly before brewing coffee.
3. Mix urn cleaner and water in a bucket. Place filter basket in solution and soak for at least two hours. Rinse basket before brewing coffee.
4. Clean the sight glass with the sight glass brush carefully and gently scrub with warm water.
5. Remove the sprayhead. Thoroughly clean sprayhead and surrounding area using a damp towel. Dry the area before re-attaching the sprayhead.
6. Remove the spouts on the brewer and rinse using mild detergent and water. Re-assemble once cleaned.
Coac h ing Sh eet
Tel l , Sh o w , Co a c h
Cleaning a Shuttle Brewer
Brewing Coffee & Tea Coaching Sheets
22 Peet's Explorer • Leader’s Guide - LP ver 1.0
• Keep the brewer wiped down and looking clean throughout the day.
• Avoid running out of coffee before your location closes for the night.
With your peer coach, answer the following questions:
1. Where can you find the supplies for cleaning a shuttle brewer?
2. When is the best time to clean a brewer?
3. What are the steps for properly cleaning a shuttle brewer?
Things to remember
Check Your Knowledge
Peet's Explorer • Leader’s Guide - LP 23ver 1.0
Brewed coffee is a staple at Peet’s. You sell it, sample it out and use it in most customer service situations. The coffee shuttle is a vital piece of equipment at your location. Keeping it clean will help the urn to function reliably and to make great tasting coffee.
1. Remove and wash the baskets by running them through the dish machine or using the three-compartment sink.
2. Drain, then rinse the tank using the spray arm.
3. Close the spigot. Pour one scoop of Urnex into empty tank and fill with two full batches of water.
4. Using the large urn brush, thoroughly scrub the showerhead, bottom and sides of tank. Ensure there is no coffee residue left.
5. Drain and rinse the tank thoroughly.
6. Fill tank with water and replace basket and lid. Leave overnight.
7. Repeat steps to clean remaining tanks.
8. Scrub the grill over the drip tray using a wire brush and all-purpose cleaner. Use glass cleaner to make it shine.
9. Clean out drip tray with all-purpose cleaner and a towel. Flush with hot water. Wipe down the top and sides of the urn, countertop, underneath and around urn with glass cleaner.
To Clean the Urn:
Weekly:
1. Complete nightly cleaning steps #1-5.
2. Remove spigots, unscrew tops, and remove rubber seat cups.
3. Soak seat cups and spouts (without handles) in hot water and Urnex overnight.
4. Clean sight glasses with sight glass brush and all-purpose cleaner. Rinse clean and replace. Do not over-tighten the cap.
10 MIN
Coac h ing Sh eet
Tel l , Sh o w , Co a c h
Cleaning the Urn
Brewing Coffee & Tea Coaching Sheets
24 Peet's Explorer • Leader’s Guide - LP ver 1.0
• Keep the brewer wiped down and looking clean throughout the day.
• Avoid closing an urn tank too early in the day as it can impact the availability of coffee and cause you to run out before closing.
With your peer coach, answer the following questions:
1. Where can you find the supplies for cleaning the urn?
2. When is the best time to clean the urn?
3. What are the steps for properly cleaning and closing an urn tank?
