Coffee Specifications

Coffee Specifications

  1. Introduction

Coffee’s great significance has been made known by Finkleman [1982]. To ensure a coffee service of probably the highest standard, it’s essential to demonstrate proper care in buying, storing, serving and making coffee. The goal of these specifications is actually in order to enable and enhance such a service as well as to maintain the availability of sufficient amount of coffee at a high quality.

  1. Definitions

Interested parties: The group of individuals who have agreed in order to follow these specifications, to purchase the products necessary on common expense and to make coffee available to everyone.

Cup: Except for the object into which we pour the coffee for drinking, we shall term a cup a quantity of coffee equal to seventy five ml or perhaps a quantity of water equal to aproximatelly eighty ml.

While making coffee a part of the water is actually lost (part is actually evaporated and part is actually absorbed by the coffee), therefore aproximatelly eighty ml of water are actually required to make seventy five ml of coffee. Most coffee makers have a gauge which indicates the amount of cups of water in the water tank.

Some coffee makers have a two scaled gauge, for small cups and huge cups. If so, the eighty ml is the little cup. If the coffee maker has just one scale, then this’s surely the 80-ml-cup.

Most cups are much larger, 150 200 ml, and mugs even larger, and they mustn’t be confused with the definition of the 75-ml-cup, which happens to be a smaller amount than that that may be held by a cup. Consequently, one serving of coffee is generally a lot more than a single cup; the only reason the 75-ml-cup is actually used in these specifications would be to enable users to make use of the gauge.

Weekly consumption: The maximum quantity of coffee, paper filters, water, milk, or sugar which may be consumed in a week by the interested parties and the visitors of theirs.

  1. The products

The items needed for making and drinking coffee are actually coffee in the form of paper filters, sugar, milk, water, and granules .

The coffee has to be approved. A list of approved of brands of coffee is found at the end of these specifications. Some other brands might be tested as well as added to the list. Because of this, the interested parties can, of course, try brands which aren’t yet approved, but the coffee thus made shall be considered non compliant.

Tap water may be used if it’s drinkable; in other cases bottled water shall be used. It’s up to the interested parties to determine whether tap water is actually of quality that is adequate.

Evaporated milk or perhaps long term milk shall be used, unless it’s possible to ensure frequent source of fresh milk.

These specifications don’t make provision for such frequent source of products, therefore for fresh milk additional specifications must be written.

The sugar shall be white, either in grains or perhaps in cubes.

Almost any filter type can be used, but it’s advised it be of quality that is high.

  1. Storage and Purchase

A properly trained person, called the supplier, shall be designated as responsible for buying the products.

The supplier may be an interested party or perhaps may be commissioned to purchase by the interested parties. Any personel capable of correctly interpreting these specifications can be considered trained.

The first working day of each week, the supplier shall determine the amount of items which is actually available in unopened packets.

After determination, on either the same day or even the next working day, the supplier shall purchase a quantity of each product such that the quantity found in unopened packets and the quantity purchased exceeds the product’s weekly consumption by a minimum of fifty %.

The supplier must be conscious of the weekly consumption of every item, out of either training or perhaps experience. Additionally, the supplier has to keep an eye on what’s purchased each week, monitor consumption, and revise, whenever that’s necessary, what’s considered as weekly consumption.

If the institution or the company hosting the interested parties doesn’t provide a budget for that purpose, the supplier shall collect the needed amount of cash from the interested parties before purchase. Specifically, after determination of the products to purchase, the supplier, having approximate knowledge of prices, shall divide the estimated total amount by the amount of the interested parties, round it upwards, and shall go to them to be able to collect the cash.

Any excess money shall be saved by the supplier and used the next week.

If some interested party are actually absent or perhaps otherwise incapable of paying, the supplier shall collect money only from the others and shall take care to equalise the difference the next week.

The supplier shall keep track of the level of money paid by each interested party, and shall announce the balance as well as the receipts at the end of each month.

The supplier shall be in charge of storing the unopened packets.

After opening, the coffee shall be put into an airtight container and can be saved in the fridge.

It’s not the supplier who’s responsible for this, but the person who opens the packet to be able to make coffee (which packet has clearly been given by the supplier).

An individual shall be designated as deputy supplier for the cases of unavailability of the supplier.

If some interested party want other products besides the ones mentioned here (such as cream), brown sugar, or sacharine, then they shall either purchase them themselves or perhaps make a special agreement with the supplier, so that the supplier purchases them at the expense of the interested party.

  1. Making coffee

Only properly trained personel shall be permitted to make coffee.

interior design

Any personel capable of correctly interpreting these specifications can be considered trained.

The coffee need not be made by the same person each time. The coffeeman can be an interested party or perhaps he might make the coffee on behalf of the interested parties.

Right before making the coffee, the coffeeman must estimate the amount of coffee to make. If the coffeeman is fairly sure of the quantity of coffee he’s going to be consumed (out of experience), he shall make the amount of coffee. Or else, he shall estimate (essentially by asking) the amount of individuals who will drink coffee, and shall make a quantity of coffee in cups equal to 2 times the estimated number of individuals. Experience has proven that this’s an excellent rule.

The coffee maker has to be clean. Specifically, the coffee jug must be washed with water and not have some traces of coffee, whereas it should also be washed with detergent once each day (in case it’s used). The water tank mustn’t contain some solids. Lastly, the filter holder mustn’t have some coffee remains.

The volume of granules to be used, measured in heaped teaspoonfuls, shall equal 0.8 times the number of cups. For instance, for ten cups of coffee eight teaspoonfuls of coffee granules are actually needed. This quantity isn’t easy to determine; not all teaspoons are actually the same, neither is actually the term heaped teaspoonful clearly defined. Knowing just how much coffee to hold on the teaspoon is actually a matter of experience and training. Typically an average teaspoon must be well heaped, without the granules piling up vertically. A smaller teaspoon must be overloaded. Special measuring devices may be found on the market (usually they’re included with coffee makers), with which the amount of coffee may be measured accurately and easily. Nevertheless, it’s advised that they not be used, since their availability can’t be guaranteed. Occassionally any coffeeman shall have to make coffee without having one around; if used to the usual teaspoon, there’s never going to be any kind of problem, even if the teaspoon available differs somewhat, in size or perhaps shape, from the teaspoon to which the coffeeman is actually accustomed.

The coffeeman shall pour the required amount of water into the water tank, taking notice of the tank’s gauge.

The coffeeman shall place a new, dry filter in the filter holder.

The directions on the packet of some high quality filters, namely Meloise, instruct the user to slightly wet the filter. Nevertheless, it hasn’t been confirmed this has some effect to the quality of the resulting coffee.

The coffeeman shall put the required amount of coffee granules into the filter and shall turn the coffee maker on.

In coffee makers where the coffee is actually kept hot by a hot plate or perhaps some other source of heat, the coffee should be consumed within 2 hours of making, and better still within one hour. 2 hours after making the coffee maker shall be turned off and any remaining coffee shall be disposed of.

It’s not needed to measure time; also the most unexperienced coffee drinker shall understand quickly, from the smell, if the coffee went bad.

Some coffee makers keep the coffee hot not by providing heat but by using an insulated jug. In those the coffee doesn’t go bad, so it may be consumed even after 2 hours, of course, provided, it’s not too cold.

The coffeeman shall announce the availability of fresh coffee right after or perhaps a bit before the coffee is actually ready.

  1. Serving

The cup or perhaps mug shall be half filled, and optionally milk and sugar shall be added. If a large amount of milk is usually to be added, then less quantity of coffee shall be used, so that the total amount of liquid in the cup or perhaps mug half fills it.

Many interested parties shall have good understanding of these serving specifications, so that they may serve well the visitors of theirs or perhaps the other interested parties.

When serving coffee to another, knowing just the desired quantity of sugar and milk, one shall prepare the cup or perhaps mug and will serve it. Mugs shall be served with no other accessory. Cups shall be served on a saucer, with no other accessory.

When serving coffee to another, not knowing just the desired quantity of milk and sugar, or perhaps in doubt of correct interpretation of the directions of the served person, one shall pour coffee only into the mug or the cup. The cup (with its saucer) or perhaps the mug shall be served on a saucer, together with sugar, milk, teaspoon and a paper towel. The paper towel is actually necessary so that the served person may leave the humid teaspoon there after stirring. If we would like to show special attention to the served person, we need to serve with 2 teaspoons (one for the high sugar and one for stirring) along with a little chocolate.

When serving coffee to many, only coffee shall be poured into the cups and/or mugs, which will be served on a saucer with sugar, milk, teaspoon and paper towels. If all those don’t fit on the saucer, they shall be served in more than one rounds. If we would like to show special attention, rather than one teaspoon to be used by all served persons, we should serve one teaspoon per person (for stirring) plus one for the sugar, that’s, one more teaspoon than there are actually served persons. Additionally, one small chocolate per person shall be served.

When serving others, special attention shall be paid in order not to serve coffee which has gone bad. If the server doesn’t know when the coffee was made and can’t understand by the smell, he shall taste it. If in doubt, an experienced drinker shall be consulted.

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