Jacobs Douwe Egberts Professional Espresso House Barista Station User manual

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Barista Station
Operator manual
Version 2.0 Espresso House October 2020

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Table of Contents
1. HACCP & Barista Station ..................................................................................................................................... 4
1.1 Safety............................................................................................................................................................ 4
1.2 Maintenance of equipment and registration of activities/tasks .................................................................. 4
1.3 Hygiene......................................................................................................................................................... 5
1.4 Handling and storage of ingredients ............................................................................................................ 5
1.4.1 Milk ....................................................................................................................................................... 5
1.4.2 Flavour syrup......................................................................................................................................... 5
1.4.3 Coffee beans ......................................................................................................................................... 6
1.5 Handling and storage of cleaning products.................................................................................................. 6
2. Parts description................................................................................................................................................. 7
2.1 Furniture overview ....................................................................................................................................... 7
2.2 Machine overview ........................................................................................................................................ 8
2.3 Menu of drinks ............................................................................................................................................. 8
2.4. Ingredients and condiment holder.............................................................................................................. 9
2.4.1 Milk ....................................................................................................................................................... 9
2.4.2. Coffee beans ........................................................................................................................................ 9
2.4.3 Flavour syrup......................................................................................................................................... 9
2.4.4. Condiment holder and ancillaries ...................................................................................................... 10
2.5 User interface introduction ........................................................................................................................ 11
2.5.1 Operator mode access and explanation ............................................................................................. 11
2.5.2 The quick info function ....................................................................................................................... 12
3. Cleaning and refilling ........................................................................................................................................ 13
3.1 General information................................................................................................................................... 13
3.2. Registration of cleaning and refilling tasks............................................................................................... 14
3.2.1 Manual registration on HACCP cards.................................................................................................. 14
3.2.2 Digital registration in the operator/chef menu .................................................................................. 14
3.3 Cleaning agents and materials ................................................................................................................... 15
3.4 Refilling procedure including rinsing.......................................................................................................... 16
3.4.1 Daily refilling procedure...................................................................................................................... 16
3.2.2 Refilling flavour syrups........................................................................................................................ 18
3.5 Daily cleaning procedure............................................................................................................................ 20
3.6 Weekly cleaning procedures ...................................................................................................................... 23
3.6.1 Hot water outlet pipe.......................................................................................................................... 23
3.6.2 Coffee bean hoppers........................................................................................................................... 24
3.6.3 Flavour Syrup module ......................................................................................................................... 25
3.7 Opening and closing checks ....................................................................................................................... 26

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3.7.1 Opening checks ................................................................................................................................... 26
3.7.2 Closing checks ..................................................................................................................................... 26

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1. HACCP & Barista Station
HACCP (Hazard analysis critical control points) is a control system to guarantee food safety. A good approach
and compliance with HACCP ensures a safe consumption for our consumers.
In practice, it is needed to ensure the Barista Station is fully complying with HACCP at every step of the way:
-Safety
-Maintenance of equipment and registration of activities/tasks
-Hygiene
-Handling and storage of the ingredients and cleaning agents
1.1 Safety
Operation, filling and cleaning of the dispenser must be restricted to authorized and trained persons. Take
care that new staff read the operator manual before they operate the dispenser and understand the safety
and hygiene protocol.
•Users:
oThis device can be used by competent children aged 8 years and above, and persons with
reduced physical, sensory or mental capabilities, or lack of experience and knowledge, if they
have been supervised or given instructions concerning the safe use of the device and under-
stand the resulting risks.
oChildren are not allowed to play with this device. Cleaning and user maintenance should not
be carried out by children.
•In operation:
oWarning: The products delivered by the dispenser are very hot! In order to prevent scalds,
keep your hands and other parts of the body away from the delivery area before pressing a
delivery button.
oWarning: Never touch the power supply or power supply plug when your hands or the
power cord or plug are wet. If the power cord of the dispenser is damaged, switch off the
dispenser and contact your system supplier for replacement.
oThere is a risk of trapping fingers when handling moving components.
oNever reach into the bean hopper with your hands or any utensil, or the opening of the
brewing unit when the coffee machine is switched on.
•Cleaning:
oAlways stay with the dispenser during the cleaning procedure as cleaning agents are being
used and very hot water flows out in the process.
oDo not use a water jet during cleaning.
oFor cleaning use the prescribed cleaning products only.
1.2 Maintenance of equipment and registration of activities/tasks
The Barista Pro machine itself is HACCP compliant. The parts that come into contact with drinks are rinsed with
very hot water as part of the cleaning program. Some specific parts are taken out of the machine and clean
separately.
•Machine always needs to be cleaned according to agreed cleaning schedule.
•Ensure machine is always clean inside and outside
•All cleaning and refilling activities must be logged in HACCP cards and digitally in the operator/chef
menu
•It is the responsibility of the operator to keep track and record the shelf-life of products.

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1.3 Hygiene
•Wash your hands with warm water and an antibacterial soap
•In the event of a contagious disease (cold, flu, covid-19), do not perform any work with food
1.4 Handling and storage of ingredients
1.4.1 Milk
Improper handling of milk will impair food safety and cause hygiene and health risks!
It is imperative to comply with the following points:
•Refilling:
oDo not ‘top up’ milk. If the milk container needs to be refilled: Dispose of the remainder of
the milk and refill with fresh milk.
oOnly use pasteurized, homogenized fresh full fat milk, as agreed.
oUse a minimum of one day before the expiry date.
oUse the oldest products first ("first-in-first-out" principle).
oClose the cooling unit immediately after filling.
•Handling:
oWear protective gloves when working with milk.
oUse milk directly from the original packaging.
oCheck the packaging for damage before opening.
•Cleaning:
oWhen cleaning the machine, any milk remaining in the milk container needs to be discarded
and the milk container needs to be fully cleaned with hot soapy water or in the dishwasher,
“new” fresh milk is refilled to create a clear brake in milk supply.
oNever refill old milk on new when cleaning is required!
•Storage:
oEnsure unopened milk is used as per use by date mentioned on the packaging or cannister.
oRefrigerate (max. 5°C).
oStore milk separately from cleaning products.
1.4.2 Flavour syrup
Improper handling of syrup or flavour additives can impair food safety!
It is imperative to comply with the following points:
•Refilling:
oNever top up syrup or flavour additives.
oUse before the expiry date.
oUse the oldest products first ("first-in-first-out" principle).
oSyrup bottles have an open shelf-life of max 6 weeks. Upon reaching one day before the
expiry date, the bottle must be disposed of and replaced. It is therefore important to write
down the date of opening on the bottle itself.
oReplace a bottle when over 75% of its volume has been consumed
•Handling:
oUse syrup and flavour additives directly from the original packaging / bottle.
oCheck the packaging / bottle for damage before opening.
•Storage:
oThe unopened shelf-life of Monin syrup bottle is 36 months and the expiry date is mentioned
on the bottle.
oStore the syrup in a dry, cool and dark place.

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oStore syrup separately from cleaning products.
1.4.3 Coffee beans
Improper handling of coffee beans will impair food safety and cause hygiene and health risks!
It is imperative to comply with the following points:
•Refilling:
oOnly use Espresso House coffee beans as agreed.
oUse before the expiry date.
oUse the oldest products first ("first-in-first-out" principle).
oCoffee beans have an open shelf-life of 48h after opening thus hopper must not be over
filled. Always check the cleaning & refilling schedule and/or digital operator menu: If the last
refill of beans was more than 48hours ago, discard the remaining beans, clean and refill the
hoppers.
•Handling:
oUse coffee beans directly from the original packaging.
oCheck the packaging for damage before opening.
•Storage:
oThe unopened shelf-life of Espresso House coffee beans is 12 months and the expiry date is
mentioned on the pack.
oStore the coffee beans in a dry, cool and dark place.
oStore coffee beans separately from cleaning products.
1.5 Handling and storage of cleaning products
WARNING - Risk of poisoning due to ingestion of cleaning products.
It is imperative to comply with the following points:
•Handling:
oDo not ingest cleaning products.
oNever mix cleaning products with other chemicals or acids.
oNever put cleaning products in the milk container.
oNever put cleaning products in the drinking water tank (internal / external).
oOnly use the cleaning products and descaling products for their intended purpose (see
labels).
oDo not eat or drink while using cleaning products.
oEnsure that the area is well-ventilated when using cleaning products.
oWear protective gloves when using cleaning products.
oWash your hands thoroughly immediately after using cleaning products.
•Storage:
oStore cleaning products out of the reach of children and unauthorized persons.
oProtect cleaning products from heat, light and moisture.
oStore cleaning products separately from acids.
oOnly store cleaning products in their original packaging.
oStore daily and weekly cleaning products separately.
oDo not store cleaning products together with foodstuffs, drinks or tobacco.
oObserve local regulations on the storage of chemicals (cleaning products).
•Disposal:
oIf cleaning products cannot be used, they must be disposed of along with their containers
according to the local and legal regulations.
•Emergency information:

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oCarefully read the information on the packaging before using cleaning products.
oThe safety data sheet from the supplier can be found on the JDE support website:
http://jacobsdouweegbertsprofessional.support/other/cleaning-materials
2. Parts description
2.1 Furniture overview
1
3
6
4
5
2
1. Condiment holder
2. Coffee machine
3. Cup dispenser (4)
4. Cabinet – Refrigerator with milk
container
5. Cabinet –Flavour syrup dispenser
and ground container bin
6. Cabinet – General storage

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2.2 Machine overview
1. Coffee bean hopper (3)
2. Manual coffee insert (behind middle
hopper)
3. Pressure gauge
4. Graphic user interface (Touch screen)
5. Hot water button
6. Hot water pipe (with sieve inside)
7. Cover Panel
8. Grounds tray
9. Drinks Outlet (moves automatically to the
correct cup position)
10. Cup grid and drip tray
2.3 Menu of drinks
The Barista Pro machine offers a selection of premium
coffee drinks as well as hot water as stated in the menu
card hereby*.
The milk-based coffee drinks are prepared with fresh
cow’s milk and there are as well options for our
consumers to opt for a flavored latte (4 flavors available:
Chocolate Cookie, Vanilla, Salted Caramel and Noisette
(Roasted Hazelnut)).
For most of the drinks, the consumer also has the
opportunity to add an extra shot or a flavor shot.
For tea, the machine will dispense hot water and the
consumer will be able to choose amongst 4 different teas
available in the cross-sell trays: Earnest earl (black tea),
cool miss green (green tea), mellow mr bloom (rooibos),
witty cherries (white tea).
All drinks (excluding flavored drinks) are dispensed
without added sugar. The consumer has the possibility to
add white or brown sugar, available as well in the cross-
sell trays.
The drinks delivered from this coffee machine may
contain traces of cow’s milk and nuts.
*latest menu cards available in local markets.
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3
6
5
10
9
4
7
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2.4. Ingredients and condiment holder
2.4.1 Milk
The only milk that can be used for the Barista Station is the milk agreed with Espresso House: Pasteurised, Full
fat milk (fresh milk), preferably from Arla.
2.4.2. Coffee beans
Only Espresso House coffee beans must be used for the Barista Station. Two coffee blends are available:
Signature Brew:
placed in center hopper
Signature Espresso:
placed in left and right hoppers
2.4.3 Flavour syrup
The flavour syrup dispenser holds 4 bottles of flavour syrup. The following syrups are available:
Chocolate Cookie
(700 ml)
Vanilla
(700 ml)
Salted Caramel
(700 ml)
Roasted Hazelnut
(700 ml)

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2.4.4. Condiment holder and ancillaries
The following ancillaries are available at the station:
oCups and lids of different sizes: 8oz (Medium) and 16oz (Large) (Espresso House branded)
oBrown and white sugar sticks (Espresso House branded)
oNapkins (Espresso House branded)
oStirrers
oSingle wrapped tea bags (4 variants: Earnest Earl, Cool miss green, Mellow mr bloom, witty
cherries).
Only the ancillaries agreed should be present and the condiment holder should always be refilled according to
the scheme here below:

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2.5 User interface introduction
2.5.1 Operator mode access and explanation
To open the operator menu:
Press the upper left corner of the display for at least 3 seconds (and enter the pin code) or insert the
chef card in the card slot.
NOTE: The machine can be set during installation to provide only Chef card access.
The operator menu is composed of 3 sections:
-Active errors / warnings: Appear here any alerts or warnings which require action from the operator
or technician.
-Hygiene:
o“Cleaning” for cleaning procedure of the milk and brewing systems.
o“Cleaning outside done” for registration of the cleaning of the outside of the machine.
o“Rinsing” for rinsing only.
o“Milk connector replaced” is not relevant for this concept.
-Operations:
o“Fillup…” when ingredients have been refilled.
o“Test drinks” for dispensing test drinks after cleaning of the machine has been done and milk
has been refilled.
o“Show out of order” in case the machine needs to be put out of order in case of technical
issues which require the intervention of a technician.
o“** Restart**” when the coffee machine needs to be restarted.
o“Replace flavor” when a flavor bottle needs to be replaced.
o“Empty flavor” when a flavor is temporarily unavailable.
o“Show quick info menu” to check the remaining amount of various ingredients
o“Standby” in case machines needs to be turned off temporarily

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2.5.2 The quick info function
Activate the quick info function for direct insight in ingredient volumes and telemetry.
Open the operator mode and press quick info
to directly view the actual amount of flavour
syrups and milk.
Close this function by pressing the yellow info
screen.
•S1 = Remaining volume of syrup bottle 1 in ml
•S2 = Remaining volume of syrup bottle 2 in ml
•S3 = Remaining volume of syrup bottle 3 in ml
•S4 = Remaining volume of syrup bottle 4 in ml
•Milk = Total remaining milk volume in ml
•Fridge = Fridge temperature. If the temperature of
the fridge is too high for too long, it will initiate an
alert or even put the machine out of order

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3. Cleaning and refilling
3.1 General information
•Refilling:
Refilling is depending on the actual consumption. For stations with high throughput, refilling might be
needed more than once a day. The machine is rinsed and critical hygiene points are cleaned during
refilling.
•Cleaning:
The machine (including milk system) as well as the exterior of the machine must be cleaned daily to
ensure best performance and product quality. Other parts of the Barista Station need to be cleaned
weekly.
In the table below all the cleaning and rinsing activities (manual or automatic) and their required
frequency detailed:
Daily
Weekly
During
operation
Before
switching
off
Automatic
Cleaning program (initiated by operator)
Automatic rinsing
Hot rinsing
Milk hose rinsing
Switch-off rinsing
Switch-on rinsing
Manual
Grounds/waste bin (in furniture)
Drip tray cleaning
Exterior cleaning
Fridge cleaning
Coffee beans hopper
Syrup dispenser
Hot water outlet pipe

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3.2. Registration of cleaning and refilling tasks
All operating tasks must be registered both manually on HACCP cards and digitally in the operator/chef menu
in the machine.
3.2.1 Manual registration on HACCP cards
At every visit, the operator needs to register manually the cleaning and refilling activities on the HACCP cards
which will be placed at the station in one of the cabinets. This is mandatory according to regulations on HACCP
and food hygiene.
The table below is an example of a HACCP registration card. The operator needs to write the week number,
the date of the day, the time and his/her name. Every cleaning or refilling activity completed during the visit
needs to be ticked.
3.2.2 Digital registration in the operator/chef menu
The hygiene menu in the operator mode facilitates registration of cleaning activities. When completed, the
date of the day will show under the button of the corresponding cleaning procedure on the screen.
This digital registration is HACCP compliant if all activities are logged and the name of the operator is also
registered in the overall administration.
Week Day Date Time Name
Full cleaning +
Empty & clean
milk container
Cleaning exterior
machine
Cleaning syrup
module
Cleaning bean
hoppers
Empty grounds
bin
Empty rubbish bin
Beans
Milk
Syrup
Ancillaries
Mon
Tues
Wed
Thu
Fri
Sat
Sun
Refilling
Cleaning

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3.3 Cleaning agents and materials
•Cleaning tablet for coffee brewing system - Suma Café Auto Tabs C1.7
(supplied by JDE):
oSuma Café AutoTabs is a concentrated detergent in tablet form.
oIt is used for daily powerful cleaning and flushing of the brewing
system of the Barista Pro machine. It helps to remove dirt, stains
and coffee deposits and prevents limescale deposits.
oThe product can be dosed safely and dissolves quickly.
oThe tablet needs to be inserted in the manual coffee insert on
top of the machine (see cleaning procedure)
•Cleaning tablet for milk system – Suma Café MilkClean Kit C3.7 (supplied
by JDE):
oThis kit contains 2 types of tablets (Warning: Never mix the 2
different types of tablets!):
Big pot: Alkaline cleaner tablet which helps to remove
milk fats and limestone. Use daily. Can also be used for
cleaning of the hot water outlet.
Small pot: Acidic cleaner tablet which helps to remove
milk particles. Use once a week instead of the alkaline
tablet.
The safety data sheets of the cleaning tablets can be found on the JDE support
website: http://jacobsdouweegbertsprofessional.support/other/cleaning-materials
•Cleaning agent for the inside of the fridge, machine exterior and counter
(not provided):
oUse a household cleaning product to remove milk deposits,
coffee splashes and bacteria and clean with a wet cloth.
oWhen cleaning machines parts, spray the product on the cloth
and not directly on the part, this will affect taste.
•Clean cloth (not provided):
•Cleaning container (provided with the machine)
•Cleaning brushes (provided with the machine):
oCleaning brush for external parts
oCleaning brush for brewer unit

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3.4 Refilling procedure including rinsing
Before starting
oMachines with high throughput will require a refilling more than once a day.
oThis procedure is to follow for those situations when only refilling is required (full cleaning already
done on the same day).
oEven when the machine only needs a refill, the exterior of the machine needs to be cleaned as well.
Required materials
oClean cloth / Cleaning agent for machine exterior
oCleaning brush (external parts)
3.4.1 Daily refilling procedure
Refill the coffee beans hoppers.
Refill the different types of cups
in the furniture.
Refill the cross selling products
and tidy up the trays if necessary.
Open the Operator menu.
Press quick info and check the
amount of milk inside the
container and syrup bottles
Replenish milk if necessary.
Check tray for condensed water
and empty if necessary.
Important Do not top up!
Remove the remaining milk and
clean the container.
Replenish flavour syrups if
necessary (see Syrup refilling
procedure). Replace a bottle
when over 75% of its volume has
been consumed or when a bottle
passed its expiry date.

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Open the Operator menu.
Press [Rinsing]
Rinsing of the system starts. Wait
until completed.
Caution: Hot water!
Open the operator menu, press
[Fill-up] to open the filling menu.
The following fields are shown:
•Coffee bean container 1, 2, 3
•Milk.
•Syrup: 1, 2, 3, 4.
Press the refilled ingredients and
press the [confirm] button.
Confirm (Yes/No) if the milk has
been replenished been replaced.
Enter the remaining milk volume
(Appears milk has been
replenished) and press continue
An adjustment dial is displayed.
Enter the actual volume, Press the
green V symbol (if not, the
entered value is lost). Press
continue.
The machine will automatically
start a milk rinsing procedure.
Wait until completed.
Caution: hot water!
Remove and clean the drip grid
and clean the drip tray.
Clean the machine exterior with a
clean cloth.
Test the operation of the
machine: dispense a cappuccino
(operator menu > test drinks)
Enter the operator menu and
confirm the exterior cleaning

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3.2.2 Refilling flavour syrups
Open the cabinet door to the
syrup drawer.
Slide the drawer with the bottles
out.
NOTE Do not top up syrup.
Open the “Operator menu” and
press ‘replace flavour’
Confirm the flavour syrup that is
being replaced.
Syrup inside the hose flows back
into the bottle.
Follow the instructions as
displayed and press confirm.
Remove the bottle and disconnect
the hose connection.
Clean the hose and connections
with lukewarm tap water.
Unscrew the bottle cap.
Write the date of opening on the
new bottle.
Place the hose onto the new
bottle.
NOTE Do not touch with your
hands, but use a napkin
Place the new bottle into the
drawer and reconnect the hose to
the dispenser.
Place the drawer back into the
cabinet, and close the furniture.
NOTE Ensure that the hoses are
not squeezed in any way.
Press ‘continue’ to start filling the hose.
Press ‘stop pumping’ if the hose is filled. (i.e. until drip appears in the
outlet)
Press ‘Finish’ to complete.
2
1

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To disable a syrup
When a syrup is temporarily not available, disable the syrup as follows.
To disable a flavour syrup:
Open the operator mode and press ‘empty syrup
bottle’
To reactivate a flavour syrup:
Press the ‘Fill-up’ button to confirm exchanging /
filling.

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3.5 Daily cleaning procedure
Before starting
oCleaning of the machine (including coffee and milk system) must be done daily. Always check the
cleaning and refilling schedule and/or the operator/chef menu to know if cleaning has already been
done or not.
oDuring cleaning waiting times, take the opportunity to proceed with cleaning of machine exterior and
refilling of ingredients and ancillaries.
Required materials
oCleaning container
oCleaning tablet (coffee brewing system cleaning)
oCleaning tablet (milk system cleaning)
oPaper towel / Clean cloth / Cleaning agent for machine exterior
oCleaning agent for milk container
oCleaning brush (external parts) / cleaning brush for brewer area cleaning
Note: Always use personal protecting equipment when handling cleaning agents according to the MSDS.
Full procedure in detail
Remove the black, flexible part
inserted in the outlet.
(pull downward)
Clean both sides with hot water
and a brush.
Tip You can also put the part in
the cleaning container during
cleaning.
Access the operator menu and
press cleaning
The display will show: “Remove
the grounds container”
Empty and clean the grounds
container. (Start within 5 sec.)
Remove the cover panel behind
the outlet (Push upwards).
Clean the brewing system with
the included brush.
Remove all coffee grounds from
the machine interior