Coffee is Core
Its All in the Blend
Prevalent Procedures
Our Lids Tell a Story
Maintenance Matters
100

Original Roast Shelf Life

What is 20 minutes

100

All Coffee Blends use 100% of this Bean 

What is Arabica

100

Lids should not be placed on this Part of the Cup

What is the Seam

100

Black

What is B

100

Sprayhead Areas must be free of this Buildup

What is Oil Buildup

200

Darkroast & Decaf Shelf Life

What is 60 minutes

200

This many pots cannot be used to brew Iced Coffee

What is 1

200

Correct Method for Placing Lids on Cups

What is the W

200

Double Double

What is DD

200

Fresh Brew Servers need Rinsed this Frequently

What is once/Shift

300

Iced Coffee Shelf Life

What is 24 Hours

300

This is the Method to Remove Caffeine from Decaf

What is the Swiss Water Process

300

Incorrect Method for Placing Lids on Cups

What is the Palm Method

300

Cream & Sugar

What is R

300

Fresh Brewers Require Cleaning this Frequently

What is Once/Day

400

# Minutes remaining when a Server turns Yellow

What is 7 Minutes

400

This much Caffeine is Removed from Decaf

What is 99.9%

400

Stirring Almond Milk Must Use this Utensil

What is a Stir Stick

400

Decaf with Milk

What is Dec M

400

This ensures our blends and ingredients are properly measured

What is Calibrations

500

2 Part steps to follow after Brewing

What is Dump Grinds & Rinse Filter Basket

500

Darkroast is Blended this way

What is Roasted Darker for a Rich Smooth Flavor

500

Reusable Cup Tool is used for these 2 Purposes

What is Travel Mugs and Alternative Milk Builds

500

Darkroast Milk and Sugar

What is DRRM

500

Calibrated Water Level needs to be this Many Ounces

What is 64 Ounces