B1 7.04 – Recap and Glossary

Recap and Glossary Recap The efficiency and quality standards used on-bar are key to the success of a cafe. The mise en place of your working environment helps you maintain…

B1 7.03 – Cleaning Down

Cleaning Down How to Maintain a Cleaning Regimen   The buildup of coffee oils and coffee grinds becomes noticeable in your espresso shots after approximately 1 hour. This means you…

B1 7.02 – Mise en Place

Mise en Place   The Organisation of Your Working Environment Mise en place, a French culinary term, translates as ‘putting in place’. It is widely used in commercial kitchens to…