BE READY

FOR RE-OPENING

Since the on-set of COVID-19 there is no doubt that many of our businesses have been affected, and as we now start to turn our minds to reopening our premises it is vital that you take the time to ensure you are turning all of your equipment on in a safe manner. 

 

Reopening will also present opportunities for businesses to re-establish sales, and you need to ensure that you have the right offering that works for both you and your consumers. 

As your coffee partner, we want to make sure we’re there to help you through these difficult times so if you have a question please get in touch with us, we’ll be more than happy to help.

POWERING UP YOUR EQUIPMENT

BEING WORKPLACE READY

COFFEE & BARISTA

POWERING UP YOUR EQUIPMENT

Before powering on the equipment on your premises you will need to be sure that you follow the manufacturer guidelines. 

The next few pages will give you the basic steps to follow but these may differ slightly depending on your machinery manufacturer. We recommend following the exact instructions from the manufacturer. 

WATER FILTERS

 

Before powering up or cleaning your coffee machine(s), it is imperative that you first flush your water filter.

  • After extended periods of no use, Brita recommends rinsing the filter cartridges with the amounts of water shown below. 

  • The filter should be flushed using the built in flush hose and flushing mechanism on the head of the filter. Once this is complete, the Brita professional water filter is ready to use again. 

Filters should be replaced no longer than 12 months after installation or by reaching capacity, whichever comes first. 

The below link will guide you through completing the process. 

 

https://youtu.be/w424BFCO7jY

 

FULLY AUTOMATIC COFFEE MACHINES 

Before cleaning your coffee machine(s) it is imperative that the filter flush is carried out first. Details of the SOP for flushing the filter can be found on a previous page.

WHAT YOU'LL NEED

STEP ONE.

RECONNECTING THE MACHINE. 

 

  • Turn the mains water supply to the machine back on and check for any signs of leaks. 

  • Flush the filter as per the accompanying Brita instructions. 

  • Turn the power back on to the machine. 

  • Allow the machine to fill and heat. 

STEP TWO.

MILK FRIDGE.  

 

  • Reconnect the mains power to the fridge. 

  • Empty milk container. 

  • Clean milk container and lid thoroughly. 

  • Clean inside of milk fridge. 

  • Clean door taking care to clean all ridges around seal. 

STEP THREE.

CLEANING CYCLE.  

 

  • Run 3 full cleaning cycles using 2 tablets and 100ml of milk solution in each cycle. 

  • This is essential to flush out the water contained within the boilers. 

  • Use the long handled angled brush to clean the group of all coffee grounds. 

  • Remove the outlet and use the ringed brush set to clean. 

  • The cleaning cycle for the syrup station must be done using 100ml milk solution. 

  • Once the cleaning cycle has been completed the machine can then be used. 

  • Please make a cappuccino and dispose of it to remove any cleaning materials left behind after the cleaning cycles. 

TRADITIONAL MACHINES

 

Before cleaning your coffee machine(s) it is imperative that the filter flush is carried out first. Details of the SOP for flushing the filter can be found on a previous page.

WHAT YOU'LL NEED

STEP ONE.

EMPTY BEAN HOPPER OF GRINDER. 

 

  • Lift hopper off and empty into a bin. 

  • Put hopper back in position. 

  • Run the grinder until all beans left in grinder have been ground out and discarded. 

  • Clean grinder with Grindz tablets. 

  • Refill the hopper with fresh beans. 

  • Grind the beans until there is no residue from the Grindz tablets in the ground coffee. 

STEP TWO.

FLUSH THE FILTER.  

 

  • Turn the mains water back on and check all fittings for signs of leaks. 

  • Please follow the accompanying Brita instructions on how to flush your filter. 

  • We recommend that you flush 20 litres through the filter before moving to step three. 

STEP THREE.

POWER UP THE MACHINE.  

 

  • Turn the power switch to 1 and allow the machine to fill. 

  • On machines with a 2 position on the switch turn the switch to 2. 

  • Allow the machines to heat completely. 

  • Using the hot water button run 10 litres of water off from the machine. (This will flush the stagnant water out of the steam boiler). 

  • Using the manual group head buttons run 5 litres of water through each of the group heads. (This will flush any stagnant water out of the coffee boiler). 

STEP FOUR.

CLEAN THE MACHINE.  

 

  • Run a full cleaning cycle on the machine. 

  • Using the blank portafilter and the cleaning powder and the brush, clean each group head thoroughly. 

  • Using the Rinza milk solution clean the steam wands by steaming a 100ml solution of Rinza mixed in 500ml of cold water. 

  • Using the milk steaming jug steam 3 jugs of cold fresh water per wand. 

  • Wipe the steam wands with the cloth. 

STEP FIVE.

STARTING TO USE THE MACHINE.  

 

  • Make a coffee from each group head and dispose of it. 

  • The machine is now ready for use.

BEING WORKPLACE READY

 

You should have a process in place for identifying and delivering the COVID-19 safety & training requirements for your premises. 

 

THIS SHOULD INCLUDE:

 

01. Identify the health and safety requirements for your premises. 

 

02. Ensure your staff receive appropriate training. 

 

03. Put in place the necessary signage to ensure that both your staff and your customers are aware of appropriate social         distancing measures. 

 

04. Document and retain the appropriate information as evidence of compliance to Government & HSE                  

      recommendations.

EMPLOYEE HYGIENE PRACTICES

 

Employee hygiene practices are important to prevent the spread of COVID-19. 

Employers should put up appropriate signage on their premises and generally communicate the HSE recommendations to prevent the spread of infection. 

The HSE have created posters which employers can use which are available at: 

https://www.hse.ie/eng/services/news/newsfeatures/covid19-updates/partner-resources/ 

BASIC HYGIENE TIPS.  

 

01. Encourage your employees to wash their hands properly and regularly. 

02. Employees should cover their mouth when coughing and sneezing. Cover your nose and mouth with disposable    

       tissues. If you don’t have a tissue, cough or sneeze into your arm or sleeve (not hand), put used tissues into a sealed

       bin and then wash your hands. 

 

03. Appropriate physical distancing measures should be put in place for your business. These should adhere to HSE

      advice. 

 

04. Cleaning of all work areas must be conducted at regular intervals using disinfectants to kill germs and stop the spread

      of disease and in a visible manner to instil staff and visitor confidence. 

 

05. Ensure you have adequate signage in place to communicate the restrictions with your customers. 

TOP BARISTA TIPS

 

Having not made espresso for a long period of time you should remind your baristas of some of the key skills to making the perfect coffee. 

  • Your machine will need to be deep cleaned before use. Ensure proper backflushing procedures are completed and sanitize all surfaces. 

  • Make sure your grinder is clean before you use it. Ensure hopper and grounds chamber is free of any coffee that is stale, discard. 

  • Give yourself time to heat and prime your espresso machine and dial in your espresso, don’t forget to taste! 

  • It will be more important than ever to follow very strict hygiene. Cloth segregation by colour will be super important. Choose a colour for each purpose, eg yellow for steam wand, blue for drip tray and green for counter. Do not mix these up. 

  • Change your cloths regularly. 

  • Do not touch your face with your hands when working behind the machine, and wash your hands regularly. 

  • Be sure to have your bar fully stocked and ready to go. 

  • Let customers manage their own lids. 

  • Do not accept re-useable cups at this time.

BEING MENU READY

 

When reopening you should consider what drinks menu is going to work best for you given the restrictions that may be in place. Our top tip for this is to keep it simple. 

Try and remove complex drinks that take time to make and replace them with quick to prepare beverages that are high margin to you. As we are entering into the summer period, we would recommend having a range of quick to serve cold drinks ready to offer to your customers. 

LEMONADE. 

 

Refreshing, thirst quenching and simple to make. Lemonade should be a feature on your menu. 

How to prepare: 

 

01. Add 200ml of Monin Cloudy

      Lemonade Concentrate to a 2.5l jug. 

 

02. Add 2 Litres of still water. 

 

03. Top up jug with ice & garnish (mint, fresh fruit

      pieces). 

 

To serve: 

 

01. Add 200ml of your lemonade mixture to a 16oz

      serving glass. 

 

02. Fill with ice to top up. 

 

03. Place lid on top & add a straw. 

 

04. Serve! 

TOP TIP.

 

To create a Lemonade menu simply add 100ml of your favourite Monin syrup to your lemonade mixture. We recommend trying Strawberry or Watermelon for an extra tasty treat! 

LEMON ICED TEA. 

 

Iced Tea is the perfect treat to satisfy the customers looking for a cooler alternative. 

How to prepare: 

 

01. Add 400ml of Monin Iced Tea Syrup to a 2.5l jug. 

 

02. Add 2 Litres of still water. 

 

03. Top up jug with ice & garnish (mint, fresh fruit

       pieces). 

 

To serve: 

 

01. Add 200ml of your iced tea mixture to a 16oz

      serving glass. 

 

02. Fill with ice to top up. 

 

03. Place lid on top & add a straw. 

 

04. Serve! 

TOP TIP.

 

Remember to always use fresh filtered still or sparkling water, the quality of the water will affect the taste of the drink.

CONTACT

Bewley’s Ireland

 

Bewley’s Head Office

 

Northern Cross
Malahide Road
D17 K526

 

Email: connect@bewleys.com
Phone: +353 1 816 0600

Bewley’s UK

 

8 Century Point
Cressex Business Park
Halifax Road
High Wycombe
HP12 3SL

 

Email: info@bewleys.co.uk
Tel: +44 1494 436 426

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