For the Ice machine, look up "Ice Machine" in store resources, you should see a thing titled SCEMM that will run you through it, though it's kinda sparse


Make sure you have the ice machine off and empty, at my store we don't go through much ice so I'll turn it off the night before to get it low. You'll need a wire brush, a screwdriver, a clean cloth, and a dry cloth.


Depending on the machine taking it apart will vary. But when you are inside you want to use the wire brush to scrape off any red or yellow buildup, the red is less bad, the yellow is what you really wanna work out.


Use the dry cloth on the interior to wipe away the buildup you scrape off(it will likely get soaked, thats fine), use the clean cloth and some blue spray (not bleach) To clean off the parts that come off of the machine.


Once you've got most of it off, run the sani cycle with the appropriate chemical based on the ice machine, when working with the chemicals make sure to wear gloves, for my machine I have to dilute it.


Run the cycle, check for residue left behind, then turn it back on and dump the first few ice loads that drop.


Be sure to only use the chemicals the Scemm specifies when contacting pieces that directly touch water.


And that should be it! If it's been a while asses when you take it apart, if it's bad enough, it might be worth a Ticket to get it cleaned by a tech who can take it further apart. But that's your call.


Best of luck! Enjoy the Clean Play! (please only do this on clean play, there isn't time on a normal close unless you got good staffing)

Cold foams get 2 CBS pumps

There is water in the air

To make a pour over, wet a filter with hot water and place it on the thing above your cup then fill it with grounds. The number of scoops (that special metal one we use only for this purpose) you use marches the number of syrup pumps for that size, except for shorts which are also 3 for some reason, meaning 3, 3, 4, 5. Then fill your pitcher with water to the appropriate line. With that water, start with a quick pour right in the center, then start making circles going outward until you’ve agitated all of the grounds. If you have water left, wait a bit and come back for some more circles (repeating this step until you’re out of water). Then just wait until it’s mostly stopped dripping and you’re good

For grind settings 9, the coarsest, is what you use for cold brew and French presses. “Flat bottom” is the type of filter we use with our big metal brewers, so you’ll use the Metal Filter setting (which is 7). “Cone” is the type of filter we use for pour overs, so you’ll use the paper filter setting (I believe it is 5). Both of those settings are technically “drip,” but if that’s all I have to go on I will lean towards metal filter, because flat bottoms are more common, and even if you have a cone, it’s close enough to not affect the flavor as much while at the same time eliminating some of the risk of sediment filtering through. (That’s a good rule of thumb: the coarser the grind you’ll get less flavor but also probably less sediment in your cup). Our grinders do go finer, and sometimes people will ask for Espresso, which is 2 I believe, but they usually know what they’re talking about, and that setting is labeled sensibly on the machine itself. I know that’s not a comprehensive explanation but hopefully it’s more than you had to go on before

You are spot on with microfoam

Someone else gave a great ice machine cleaning explanation

And for that first one, unfortunately, you just have to practice ;)

Edited for correction on scoops!!

1. steam the milk like normal (aerate 2-3 seconds, make sure when you set it on the machine it’s making a whirlpool in the milk),groom it VERY WELL. if there’s any thick foam, use the bar spoons and scoop it out until it looks like wet paint, then when you pour, pour VERY slow and in the center. and i mean so VERY slow. the thinner the actual like pour is the better, when you get to the top pour heavy to get that foam to pour out and stop when you get the desired dot!
2. they get two CBS pumps since cold foam is a cold bar item.
3. inclusions get sticky bc of the moisture in the air, it’s dehydrated so it clings to any moisture at all that’s why over a few days it sm get sticky, think about how hot and humid it gets in the store.
4. on the side of your coffee urn machine it should tell you how many tbsp scoops to use for each size idk them off the top of my head, you then grind it, then use the cone filters and the pour over stand, then you get the amount of water from the pour over spout and pour just enough to cover all the grounds and let it blossom (hard to describe but you’ll know when it’s blossomed) then you’ll add the rest and let it do it’s thing!
5. it’s on the side of the machine (it should be, if not, check the store resources app)
6. they mean exactly that, flat bottom is metal filter, cone is paper filter. drip is just brew coffee so they should elaborate what machine they’re using so you can make a better choice!
7. you’re correct it’s the super nice smooth foam we aim for!
8. so it’s this super lengthy process that i only know how to do exactly once i’m there but depending on when your store closes and how busy you are, we tend to turn out ice machine off about 6 hours before we intend on cleaning, and when doing clean play you wanna start this FIRST it takes HOURS, you’ll wanna take the front off of the machine, then the inside white slides covering the ice part, we usually wipe ours down with 1. a wet cloth, then a bleach (restroom cleaner) cloth, then a dry cloth. then we pour the deep cleaning diluted chemical solution. it’s a small green bottle and on the bottle it tells you how to dilute it! then we hit the cleaning button and it’ll clean on its own. when it’s done we put the panels back up, and put the front back on then let it cycle, we usually let it drop 3 times to ensure none of the ice has the chemicals in it, throw all of that away, and then let it do what it does best! if you get confused you can check the big book for help and again store resources! also don’t feel afraid to ask for help from trainers or ssv, that’s what they’re there for!

hope this helps!

the dot requires good micro foam, and to achieve the good micro foam you need the milk to swirl when its auto steaming. once you get the steaming part down and get consistently good micro foam, then your flat whites will be great. just pour normally until you almost reach the top, then lower the pitcher to the surface almost touching the coffee but not entirely when pouring the last little bit and it will dot. but also no ones taking their lids off to look for a silly dot.

edit: I looked up several milk steaming videos on youtube to learn how to get better micro foam and to avoid large bubbles in my milk, idk if that would be helpful.

cold foams get 1 full pump OR two half pumps (CBS pumps)

inclusions: they get sticky from the moisture in the air. I have freeze dried fruit at my house for rabbit treats and they just get clumpy with air. its just something that is only preventable in a sealed container, so impossible at sbux unfortunately.

the scoops and steps should be listed on the side of your coffee brewer on how to do a pour over. I can’t tell you off the top of my head because I use that guide every time to tell me how many small scoops.

Microfoam is not just what's on top. The thicker foam is just foam. Microfoam is what you get when you steam the milk - air forced into the liquid to create a whole lot of teeny tiny bubbles that create the ideal texture for a latte. James Hoffman has a great video on milk steaming $1.