The Story of Frothy Monkey

Frothy Monkey has called Nashville home since 2004. After opening a few cafes around town, the natural next step was obvious: roast our own coffee. In 2015, we got our hands on a 1950s Probat roaster, and Frothy Monkey Coffee Roasters was born.

We focus on fair pricing, sustainable farming, and responsible sourcing. We pay above fair trade minimums for our green coffee and use organic practices wherever we can. Working directly with coffee-growing families means we stay close to the real challenges they face, and we reinvest in the continual improvement of their harvest year after year. We're committed to the communities we serve, the farmers we buy from, and our Frothy team. Every step from farm to roast to brew is done with one goal: serve you the best coffee experience we can.

Today we offer an amazing selection of coffees from around the world, cold brew kegs and cans, cafe supplies, smallwares, equipment, tech service, and in-depth barista training. We're stoked you chose Frothy Monkey Coffee Roasters as your coffee provider, and we look forward to taking you as far down the coffee rabbit hole as you want to go.

– The Frothy Monkey Coffee Roasters Team

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What Is Coffee?

Coffee is a fruit! The coffee tree grows all around the world in tropical climates within roughly 2000 miles of the equator, known as the coffee belt. Coffee “beans” are actually the seeds inside the cherries grown on these tropical plants. The seeds must be removed from the cherry, thoroughly washed and dried before shipping. This process is called “processing”.

There are several different processing methods used around the world. Some coffee farmers choose to leave all of the fruit (the “natural process”) or some of the fruit (the “honey process”) on the seed for an extended fermentation period before washing and drying. This develops more sugars and fruity flavors in the coffee seed. Others remove all of the fruit (the “washed process") right away for a very clean profile. Ultimately all of the fruit is washed off of the seeds, the seeds are dried, and then shipped across the world as “green coffee” to be roasted and enjoyed.

Roughly 30% of coffee is water soluble. If we dissolve (extract) every bit of that 30% the result is a very bitter and unpleasant beverage, this is called OVER EXTRACTED. If we extract too little the result is a very sour and unpleasant beverage, this is called UNDER EXTRACTED. We want to extract 18-22% of the water soluble bits. That’s where you’ll find coffee that tastes balanced with a touch of sweetness — not too sour, not too bitter, and not too watery.

Whether we’re making a big pot of drip coffee, a pourover, or an espresso we do this by controlling the amount of dry coffee grounds used (the “dose”), the size of those coffee grounds, the amount of water used, the temperature of the water, and how long the dry coffee and water are in contact with each other. Brewing great coffee is all about ratios! To find this balanced sweet spot there are some basic coffee to water ratios that are helpful to know.

Espresso- the classic espresso ratio is 1:2. For instance, if you use 20 grams of ground coffee, you’ll want to produce 40 grams of liquid coffee!

Drip Coffee & Pourovers: 1:15- 1:18 are typical ratios for these brewing methods. For instance, if I wanted to brew 1 liter (1000ml) of drip coffee using a 1:18 ratio I’d use 55 grams of ground coffee. 1000 divided by 18. Simple as that!

The Frothy Monkey Coffee Roasters Tech Team helps keep your equipment calibrated, so you generally don’t have to worry about how much water is being used in the brew process.

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Roasting

Our roasting process begins with selecting high-quality specialty grade green coffee from the world's best farms and co-ops. Each coffee is roasted to accentuate its natural taste characteristics, whether single-origin or blended. Roasters monitor bean temperature, exhaust temperature, and gas pressure using Cropster roasting software to ensure consistency and make adjustments for optimal flavor. Each batch is cupped and assessed for quality.

Single Origin Coffees

Coming from unique farms, mills, or co-ops, these seasonal coffees are roasted lighter to preserve inherent flavors of varietal and terroir.

Signature Blends

Designed for specific taste profiles, these curated blends appeal to a variety of palettes. Examples include Howler, 12South, and Brunch, with components adjusted seasonally to fit the set flavor profile.

Quality Control

We have procedures in place to ensure that all roast batches are to specification, but even still, we meticulously cup, brew, and taste our coffees every day to ensure that we're always sending out the best possible roasted coffee.

Our attention to these details with each coffee we produce is what makes Frothy Monkey Coffee Roasters coffees unique and delicious. We know you'll taste it in the cup!

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Our Coffees

Signature Blends

• 12South (Medium): Plush body, low acidity, and sweetness with notes of chocolate, hazelnuts, and red apples.
• Howler Espresso: Balanced and complementary to steamed milk, with almond butter, dark chocolate, and fruity notes.
• Brunch (Light): Vibrant and juicy with citrus acidity and tea notes.
• Brute (Dark): Full-bodied and robust with minimal acidity, featuring cocoa nibs, burnt sugar, and macadamia nut notes.
• Eventide Decaf: Decaffeinated using a chemical-free ethyl acetate (EA) process, with notes of chocolate, molasses, marshmallow, cherry, and baking spice.
• Midshift Half Caff: A blend of decaf and bright Ethiopian coffee, with tangerine, marshmallow, and cocoa powder notes.
• Cold Brew Blend: Refreshing and bright, with Bartlett pear, milk chocolate, and hazelnut notes.

Seasonal Coffees

• Sprang! (Spring): Bright, fruity, and balanced.
• Slip & Slide (Summer): Juicy and refreshing.
• Dia de los Muertos (Fall): Medium bodied and sweet.
• Festivus / Sweater Weather (Winter): Deep, robust, and warming.

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Drip Coffee & Cold Brew

Drip Coffee

Drip coffee is the staple of all coffee shops. Although this is a fairly straightforward process, there are some things you can do to ensure the coffee tastes as delicious as possible.

Standards

• Coffee should be held for no longer than 2 hours after it is brewed
• Grind coffee right before brewing. DO NOT pre-grind. (Pre-dose prep is okay.)
• Pre-wet the filter to eliminate any papery taste
• Brew half batches when the cafe isn't busy!

Brewing Ratios

Coffee	Ratio
12South	54g/L
Brunch	55g/L
Brute	52g/L
Eventide	57g/L
Single Origin	53g/L

Brewing Procedure – Step-by-step

1. Make sure you are starting with a clean, empty basket and an empty dispenser.
2. Place a new coffee filter in the basket and pre-wet.
3. If using a precision grinder, place the basket with the filter underneath. Select the correct hopper and amount on the grinder and press start.
4. If using a bulk grinder, place the weighed out coffee into the hopper. Select the correct grind setting for Drip Coffee, then grind into your filter or designated container.
5. Slide the basket with ground coffee into the brewer and make sure the container is centered under the basket.
6. Select & hold down the appropriate brewing program button for the left or right side i.e. Full Batch, Half Batch.
7. Wait until the drip cycle has finished before grabbing the dispenser. Flip the gray brew cap over on the dispenser to keep the coffee hot. Now, you're ready to serve.
8. Empty basket to prevent dripping onto your counter.

Cold Brew

Cold brew has been a popular way to serve coffee for over a decade. Frothy Monkey offers cold brew concentrate and cans to make for an easy implementation into your program. If you prefer to make your own cold brew in house, we recommend using the Toddy method below.

All items can be purchased through Frothy Monkey Coffee Roasters Toddy Cold Brew Step-by-step

1. Place the plastic lift in the bottom of the 5 gallon Toddy container.
2. Wrap the nylon filter around the edges of the container.
3. Open up and place the paper filter inside the nylon filter.
4. Grind 5 lb of Frothy Cold Brew Blend on the coarsest grind setting of your bulk grinder, and pour the coarsely ground coffee inside the paper filter.
5. Measure out 14qts of cold, filtered water in a Cambro container or pitcher.
6. Pour just enough of the cold, filtered water over the coffee grounds in order to get all the grounds wet. Do not stir the grounds.
7. Loosely tie a string around the bunched up top of the paper filter.
8. Pour the remaining cold, filtered water (14 qt. total) until the water level reaches around the bottom of the Toddy logo.
9. Place the lid on top and label with the date and time. Let the coffee sit for 24 hours at room temperature.
10. Once the coffee has extracted for 24 hours, pull out the nylon bag and let it drain into the container. Keep the nylon filter! Clean it with warm/hot water and let air dry.
11. Yield should be around 2.5 gal. (8L). Use equal parts cold brew concentrate and cold, filtered water when filling up the keg or container, e.g. for a 5 gal. container you’ll use 2.5 gal. concentrate and 2.5 gal. cold, filtered water. Date the container with the date it was made.
12. Serve over ice.

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Espresso

Espresso is just another way to brew coffee! You can brew any coffee you like through your espresso machine. There is no such thing as "espresso specific coffee”, but there are coffees, like Howler, our blend curated and roasted with espresso brewing in mind. It is roasted to produce a specific flavor profile year round even though its components will change throughout the year due to coffee's seasonality.

What Specifically Is Espresso?

Espresso is an approximately 2oz highly concentrated coffee that is brewed by forcing highly pressurized hot water through a “puck” of finely ground coffee. Without the pressure the water would not be able to make it through the fine bed of coffee. This is why you need an espresso machine to make proper espresso!

The Importance of Quality Espresso

Since espresso is the foundation of so many of the drinks being made in a cafe, it's crucial that it remains consistent in both flavor and texture from day to day. A bad shot of espresso can make or break someone's coffee experience, whether they are new to the coffee drinking world or a long-standing veteran with thousands of coffee drinking experiences under their belt.

The difference between coffee types for espresso

Espresso Blend

Typically a combination of beans from different origins offering a balanced chocolatey flavor profile. It's designed for pulling consistent shots on an espresso machine, and pairs well with milk.

Our Howler Espresso Blend is designed to be medium-heavy bodied with notes of chocolate, nuts, and fruits. It is meticulously crafted to perform beautifully in milk-based drinks while standing confidently on its own!

Single Origin

Coffee beans from a specific farm, co-op, producer, or region, highlighting unique flavor characteristics.

Decaffeinated

A coffee with all of the same roast characteristics of a well crafted espresso blend or single origin, but without the caffeine. There are many serious health conditions and personal reasons a guest may be avoiding caffeine. Always take decaf orders seriously!

Our Eventide Decaf proves that decaffeination doesn’t mean compromise. Decaffeinated using a chemical-free ethyl acetate (EA) process, this is a darker roast with notes of chocolate, molasses, marshmallow, cherry, and baking spice.

Don’t want to brew full pots of decaf drip coffee? Decaf Americanos are a great alternative, and can help minimize waste.

Standards for Espresso

• Use coffee 4-14 days off the roast date
• Balance acidity, sweetness, and bitterness.
• Serve espresso immediately!

Storage

It is incredibly important to store coffee appropriately in order to maintain its flavor and quality. Coffee has 3 main enemies! Light, moisture, and air. It should be stored in an airtight container, out of direct sunlight, and away from potential water sources.

We recommend keeping your coffee in our 5lb bags, with all of the air pressed out, and sealing securely with sturdy tape or a chip clip. Your beans will lose their character when exposed to air.

There is no need to empty your espresso hopper daily. This is an airtight container.

Extraction

Roughly 30% of coffee is water soluble. If we dissolve (extract) every bit of that 30% the result is a very bitter and unpleasant espresso, this is called OVER EXTRACTED. If we extract too little the result is a very sour and unpleasant espresso, this is called UNDER EXTRACTED. We want to extract 18-22% of the water soluble parts. That’s where you’ll find espresso that tastes balanced with a touch of sweetness — not too sour, not too bitter, and not too watery. The technique of finding this sweet spot is referred to as “dialing in”.

Key Variables

Dose/Input

• The “dose” is the amount of ground coffee
• The dose for a double shot of espresso is typically 18-20 grams of ground coffee. Your machine is programmed to use a specific amount of ground coffee!

Yield/Output

• The amount or weight of extracted coffee.
• 27-45 grams or 1.5-3 ounces of liquid espresso is typical. Depending on the coffee's roast level and desired texture.
• For Howler, the output weight almost never exceeds 45 g. Your single and double espresso buttons are programmed to output a specific volume of liquid.

Grind Size

• How coarse or fine your coffee particles are.
• The grind size affects the extraction rate. Finer coffee creates a larger surface area which extracts more from the coffee, and coarser coffee will extract less from the coffee. Imagine water moving through sand versus gravel!

Time

• The ideal espresso extraction time will likely be between 20-30 seconds.
• Because other variables create subtle changes in the coffee extraction, your espresso shots may vary in a 2-3 second range.

"Dialing In"

To “dial in” using a traditional manual espresso machine requires the barista to manually adjust the grind size, track the brew time, and weigh the dose and output to ensure a 1:2 brew ratio is completed in a specific time range. Not so with your Franke! Get ready for a simpler process.

Your Franke machine pulls balanced well extracted shots of espresso by sticking to a technician programmed brew ratio, and intuitively changing variables day-to-day to ensure this 18-22% extraction. Following cleaning instructions to a T helps ensure that your machine continues pulling well extracted shots.

Some Franke espresso machines use a technology called iQFlow™ (Intelligent Coffee Extraction). Rather than the coffee particle size being adjusted to change how quickly or slowly water flows through the ground coffee, this technology monitors the water flow rate during the brewing process and uses a dynamic valve system to adjust the water flow in real-time. This ensures that you’re pulling well extracted shots of espresso, and that all shots hit your target shot time of 17 seconds.

This technology is amazing, and incredibly reliant on consistent daily cleaning of your machine. Following cleaning instructions to a T ensures that all of the sensors that make pulling well extracted espresso possible stay in working condition. Missing even one day of cleaning can cause issues.

Franke models without iQflow may require seasonal manual grind size adjustments. Unlike standard manual espresso setups where you weigh shots on a scale, fully automatic Franke machines without iQFlow measure extraction based purely on shot time and visual quality. The machine handles the internal dose weight automatically! Seasonal manual grind adjustments help to sync the water flow with the grind size, keeping shot times accurate.

1. Models Where iQFlow is ALWAYS Standard

• Franke Mytico Line (Mytico Due, Mytico Vario), Franke S700, Franke A600 or Franke A800 manufactured from late 2025/2026 onward.

2. Models Where iQFlow is an OPTIONAL Upgrade (The "Classic" Fleet)

(built roughly between 2015 and mid-2025)

• Franke A600 (Classic), Franke A800 (Classic), Franke A1000

Check the digital menu for flavor profiling settings (Eco, Balanced, Intense). If those settings aren't there, it's a standard machine that needs physical wrench calibrations.

🚫 Models that NEVER have it

• Franke A300 and A400, Any "Fresh Brew" models (Filter coffee variants), Legacy lines (A200, Evolution, Pura)

Dialing In Franke Machines (iQFlow models)

THIS IS A MANAGER or COFFEE TECH ONLY TASK

Shot Time	Visual Flow & Behavior	Status	Cause / Action Required
Exactly 17 sec	Steady, even pour; beautiful crema.	🟢 Perfect Range	None. iQFlow is compensating perfectly for environmental shifts. Leave it alone.
Exactly 17 sec	Chugging, dripping, or spraying violently. Crema looks dark, thin, or patchy.	🟡 Caution Zone	Grind is too far out of bounds. The hydraulic valve is working too hard to force the 17-second time. Have a manager perform a one-notch physical adjustment to assist the system / contact tech support.
Vastly Drifts (e.g., 8 sec or 30+ sec)	Flow is barely dripping, may trigger “flow meter error” or have very inconsistent flow	🔴 System Error	The system has maxed out or clogged. iQFlow can no longer physically compensate. Run a deep cleaning cycle immediately. If it still fails, contact tech support.

Dialing In Franke Machines (Non-iQFlow models)

THIS IS A MANAGER or COFFEE TECH ONLY TASK

You will need the Franke Grinder Adjustment Wrench (a small plastic or metal tool included with the machine) to adjust the burrs.

Shot Time	Status	Action Required
Under 12 sec	🔴 Too Fast (Sour/Watery)	Run clean cycle. If unresolved, call manager to adjust grinder counterclockwise (finer) / contact our tech team
14 – 20 sec	🟢 Perfect Range	None. This is the normal operating window.
Over 22 sec	🔴 Too Slow (Bitter/Burnt)	Run a cleaning cycle. If unresolved, call manager to adjust grinder clockwise (coarser). If still unresolved, run a second cleaning cycle with two tablets. If still unresolved, contact our tech team

1. Establish Your Baseline

Select a double espresso on the touch screen. Use a stopwatch or look closely at the on-screen timer to measure the exact extraction time from the moment the pump engages until the flow stops.

• Frothy Monkey Coffee Roasters Target: 17 seconds.

2. Remove the Hopper: Unlock and lift.

Locate the locking slide at the base of the bean hopper (usually a plastic pin or tab near the front-bottom of the hopper). Pull the slide completely forward to block the beans and unlock the mechanism, then lift the hopper off the machine.

3. Adjust the Burrs:Use the Franke wrench.

Insert the grinder adjustment wrench into the exposed adjustment notch where the hopper sat. Make small adjustments (move only 1 or 2 notches at a time):

• To slow a fast shot (Make Finer): Turn the wrench Counterclockwise.
• To speed up a slow shot (Make Coarser): Turn the wrench Clockwise.

4. Lock and Purge:Clear the old grind.

Reseat the bean hopper, push the locking slide all the way back in to release the beans, and pull 2 separate espresso shots.

• Crucial Step: The first two shots contain the old grind size left in the grinder chute. Toss it out. The third shot reflects your new adjustment!

5.Verify and Repeat: Final time check.

Time the third shot. If it hits your target window (e.g., 23 seconds) and tastes balanced, the machine is dialed in. If it is still too fast or too slow, repeat steps 2 through 4.

Tips

• A single notch adjustment on a Franke grinder shifts shot times by roughly 2 to 3 seconds. Never to crank the tool multiple rotations at once! This will jam the brewing unit.
• ALWAYS PURGE! Skipping Step 4 is the number one mistake baristas make. They make an adjustment, immediately pull a shot, see no change in time, adjust it again, and end up jamming the machine.

Visual Characteristics

• A shot will start off slower and speed up at the end when there are less soluble particles to pull from. You should expect liquid to start dripping before 10 seconds have passed.
• Espresso should have a consistency similar to warm honey with a thick, golden-brown crema on top.

Taste & Mouthfeel

• A properly extracted shot will have a great balance of flavor and a smooth and viscous texture.
• We are looking for a balance of sweetness, acidity, and bitterness in the espresso. All of those flavors should be well represented without one dominating the others.

Bar Flow

Before we can start pulling shots of espresso we need to make sure we’re set up for bar flow success! “Mise en place” is a term often used in the fine dining world. It simply means “everything in its place”. In order to efficiently prepare beverages we need to make sure that all of our tools and equipment have a “home.” Syrups are always in the same place, your whisks/spoons are always in the same place, etc.

It is essential that all baristas on your team embrace the same “home” for items on the bar. This helps create muscle memory, fluidity, efficiency, and ensures lower stress levels when working together.

Bar Setup

• Grab 3 towels: 1 for cleaning the steam wand, and 1 or 2 sanitizer rags for general cleaning around the bar. Don't utilize the towels for anything other than the designated purpose.
• Fill the espresso grinder hoppers.
• Ensure all items are restocked and easily accessible: cups, lids, syrups, milks, etc.
• Place whisks/spoons in a container with a small amount of sanitizer water

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Tasting Espresso

As you practice dialing in, your palate will naturally become more discerning. Below are some helpful things to focus on as you taste espresso and become more comfortable with its nuances!

6 Aspects of Taste

1. Fragrance & Aroma

This is the scent of the dry and wet coffee respectively. The aroma of a finished espresso should be pleasant with no evidence of overpowering bitterness or acidity.

1. Body & Mouthfeel

Body is the feel of the coffee on your tongue or the viscosity of the coffee as it relates to mouthfeel. Heavy bodied coffee feels more viscous whereas a lighter bodied coffee feels less viscous.

1. Acidity

Acidity creates a physical reaction often detected by sensations on the sides of the tongue. The cheeks pucker and mouth waters in response to acidity. It can be an impression described as bright or sparkly. Some of the types of acidity include citric (lemons, limes, grapefruit), malic (rhubarb, apples, pears), tartaric (grapes, cranberries, white wine), and phosphoric acid (sparkling sensation like soda, black currant).

1. Sweetness

Like acidity, sweetness can be described as an impression or a flavor (brown sugar, plum, vanilla).

1. Bitterness

Caffeine is inherently bitter, so there’s no way around bitterness in coffee. Types of desirable bitterness can include dark chocolate, baker's chocolate, and fruit skin/rind.

1. Finish

The lasting impression of the coffee, often called the aftertaste. A good finish should result in a pleasant lingering of complex flavors and leaves the drinker wanting more!

Notable Mention: Astringency

Astringency is the pulling of moisture from the tongue and is a result of too many coffee solids in a brewed espresso. It creates an unpleasant feeling that accentuates a negative finish and should be avoided.

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Milk Steaming

Milk is made up of sugars, proteins, and fats. As milk heats, its proteins form tiny bubbles and its fats create a creamy texture that keeps the bubbles uniform. Milk's sugars are sensitive to temperature and create negative flavors when heated above 160°F.

Most espresso machines have one or two steam arms, or steam wands, connected to a valve that uses the steam boiler's pressure to introduce heat and air into cold milk. To prepare espresso and milk drinks you'll steam milk to create micro-foam: creamy steamed milk with tiny, well-integrated bubbles. It has the consistency of wet paint or marshmallow fluff and is a delightful complement to espresso.

The milk steaming process has two stages. First is aeration, when you actively make bubbles and swirl them into the milk, increasing volume by 20 to 50% before the milk reaches 100°F (body temperature). Second is when you stop adding bubbles and simply mix in what you've made while heating to the desired temperature, integrating everything into that marshmallow fluff texture. There should always be tiny, well-integrated bubbles, never large bubbles or distinct layers of foam and milk. We can create milk textures ranging from creamy latte micro-foam to foamier cappuccino micro-foam depending on the amount of aeration time.

Your machine has been programmed to automatically create perfectly temped microfoam at the push of a button, but it's nice to understand the HOW.

Many Franke machines have autosteam wands, allowing baristas to simply fill their pitcher to the appropriate level, insert the wand into the milk, and press start!

How it works

• The Dual-Core Probe: The wand has a physical temperature sensor (NTC probe) running down the inside of the metal arm right to the tip.
• The Air Injection Valve: When a barista presses "Start" on the touch screen, the machine opens a steam valve. Simultaneously, an internal electronic air-injecting valve forces tiny pulses of air directly into the steam line.
• The Physics: The air injection handles the stretching (stage 1), while the steam velocity handles the integrating (stage 2).
• The Cut-off: The moment the NTC temperature probe detects that the milk has reached its exact target temperature, the computer snaps the steam valve shut instantly to prevent burning.
• Autosteam Pro Upgrade: On "Pro" variants, the barista can adjust the thickness of the foam digitally on the screen. The machine handles this by altering the amount of air pumped into the steam line during the first half of the cycle.

Other Franke models do not have steam wands at all, and instead utilize a technology called The FoamMaster™ System. Milk foam is created completely inside the machine, and dispensed directly out of the spout along with espresso.

Surprisingly, this system creates foam without using steam during the frothing process.

How it works

• Mechanical Emulsification: A high-performance pump draws cold milk out of the side fridge and forces it through an internal texturing block.
• Air Valve Micro-Dosing: An electronic air valve micro-doses exact amounts of compressed air into the cold milk stream.
• The Spin: The milk and air blend inside a tiny, high-speed internal mixing chamber. This physically whips the cold milk into a hyper-dense, stable micro-foam.
• On-Demand Heating: Once the cold foam is perfectly created, it passes through an on-demand heat exchanger that flash-heats it to the exact serving temperature right before it drops into the cup.

FoamMaster technology is why these Franke machines can make cold milk foam just as easily as hot milk foam. Because the foam is created mechanically before any heat is applied, turning off the heat exchanger allows the machine to pour cold, velvety micro-foam for iced lattes!

Following steam wand cleaning instructions to a T helps ensure that your machine continues steaming milk to the correct temperature and texture.

Tips While Steaming Milk

• Always start with cold milk. It allows more time for texturing before it gets to the final temp.
• Start with the steam wand tip below the surface for better control.
• Turn the steam wand off before removing your pitcher.
• Lightly tap the pitcher on your countertop to eliminate any large bubbles, and then swirl the pitcher to recombine the micro-foam with the milk. This is called “grooming”.
• Pour immediately after steaming to prevent the milk and foam from separating.

Standards for Steaming / Stretching Milk

• Keep a dedicated damp towel for wiping the steam wand only. This will help to avoid cross-contamination.
• Standard hot drink (lattes & cappuccinos) temperature should be between 150-155°F. Science shows us that milk is sweetest around this temperature range, and will begin to spoil above 160°F.
• Extra Hot Drinks should be steamed to no more than 160°F.
• Kid drink temperature should be between 125-130°F.
• Traditional drink temperature should be between 140-145°F (i.e. macchiato, cortado, flat white).
• Clean and purge the steam wand after every use.
• Never re-steam milk. This is a sanitary concern. If someone complains that a drink is not hot enough for their liking, you may advise that they may prefer extra hot drink temperatures and re-make their beverage.
• Rinse pitcher in between each use and do not pour milk in the espresso machine drain tray.
• Reduce milk waste by only using the amount you need per drink. Do not steam for more than one espresso based drink at a time. Pour about 20% less milk than the drink calls for and then steam. Adding the air will increase the volume of the milk.

Step-by-Step Milk Steaming

1. Prepare the pitcher. Use the measurements on the inside to start with the correct amount of milk.
2. Purge the steam wand of any water or residue with a quick burst of steam.
3. Position the steam wand. You want all of the holes in the steam wand to be pointing down!
4. Immerse the steam wand tip right below the surface of the milk. The placement should be slightly off-center to promote a whirlpool or swirling motion
5. Press appropriate steam button
6. After the steam automatically shuts off, immediately clean the steam wand with the dedicated damp milk towel and clear any milk residue from the steam wand by purging with a quick burst of steam.
7. Swirl the textured milk right before pouring. This will ensure the micro-foam and steamed milk are properly combined.

Texturing Styles

There are two primary ways to texturize milk. The first kind is cappuccino style (sometimes referred to as "dry") and the second kind is latte style (sometimes referred to as "wet").

Cappuccino

This style of milk is more foamy than creamy, but it still consists of micro-foam. The top layer of foam on a finished cappuccino should have no less than 1 cm of foam.

Drinks with cappuccino style milk: cappuccinos, macchiatos, and any drinks specified as needing "dry" foam.

Latte

This style of milk is less foamy and more creamy. The top layer of foam on a latte should have between ½ to 1 cm of foam.

Drinks with latte style milk: lattes, flavored lattes, cortados, chai lattes, hot chocolate, steamers, and any drinks specified as needing "wet" foam.

Texturizing Different Milks

Most coffee shops use whole milk for their standard milk type. The fats in whole milk create a heavier body and a creamier mouthfeel in the resulting beverage. The less fat/body there is in the milk the less aeration needed to texture the milk properly i.e. skim milk needs less aeration than whole milk. The more fat there is the more aeration needed to texture the milk properly i.e. heavy whipping cream needs more aeration than whole milk. It is also very, very loud.

Alternative Milks

We recommend only using alternative milks that are created for baristas and are specially designed to be able to texture for milk based beverages. The makers of these alternative milks add fats (typically in the form of some seed oil) and sugars to help aid not only with the ability to create micro-foam, but also to prevent the milk from curdling due to the acidity in coffees. Some single origin espressos or latte syrups with an acidic component will react differently to plant milks depending on their acidity level. It will take practice and experience to know how to handle these milks with different coffees & syrups.

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Latte Art

A lot goes into our expectations of how something might taste. Latte art can create the difference between a good experience and a great experience for the customer. It's a skill that takes time and patience to learn, but we believe this should be a vital part of espresso beverage preparation. Great latte art is centered, symmetrical, and has good contrast between the milk and espresso. You'll need good crema on your espresso and properly textured milk in order to create latte art.

Variables in Latte Art

Distance

The distance at which you start the pour from the pitcher will determine whether your well textured milk sinks below the crema layer on the espresso or sits on top. The pitcher only needs to be 2 to 4 inches above the surface of the espresso to achieve this.

Pour in a circular motion to distribute your micro-foam throughout the mug. When the mug is over halfway full, place the tip of your pitcher right on top of the surface of your milk + espresso mixture, as if the pitcher is kissing the surface. The foam will push out along the surface instead of going under, and you’ll be able to draw a design!

Speed

It is important to pour quickly and consistently when filling up the mug as the milk will separate into distinct steamed milk and foam layers the longer that it sits. If you pour too quickly at the start, the crema layer will break apart, preventing good contrast.

When you are ready to pour your latte art design, tilt your mug and pitcher towards each other slightly to “kiss” the pitcher to the surface of your beverage. This increases the speed and allows the foam from your pitcher to come out smoothly.

Placement

Different designs will require different placements of the pitcher at the start of the drawing. Know which design you are creating before you pour so you have a plan for your movements. A quick pause right before you start the latte art can help you readjust for whichever design you decide to pour.

Basic Latte Art Designs

When pouring latte art, the handle of your mug should be facing your body; this way your art is right side up for the guest when you hand it off.

Heart

The heart should be mastered before attempting other designs. Pouring hearts will help you master fluidity and confidence in pouring. A heart also leaves guests delighted and impressed. It’s a win-win!

• Start the pour from a high enough point that the milk sinks below the crema.
• When you've filled ⅔ of the mug, tilt your mug and pitcher towards each other in order to place the tip of the pitcher in the center, kissing the surface.
• Your foam will naturally push out across the surface, creating a circle in the center.
• Tilt the mug away from your pitcher as you continue to pour in the center, leveling out the mug as it fills so you won’t spill!
• Pull the pitcher up a few inches while continuing to pour a steady stream of milk.
• Push your steady stream of milk to the opposite end, slicing your circle down the middle to finish.

Tulip

• Start the pour from a high enough point that the milk sinks below the crema.
• When you've filled ⅓ of the mug, tilt your mug and pitcher towards each other in order to place the tip of the pitcher just behind the center of the mug, kissing the surface.
• Push out a little bit of foam and stop your pour. This is your base layer.
• Start your pour again right in front of your last spot and push into that layer, creating concentric semi circles. Repeat this a few times.
• After your final layer, pull the pitcher up a few inches while continuing to pour a steady stream of milk.

•Push your steady stream of milk to the opposite end, slicing through the middle of your design to finish.

Rosetta

• Start the pour from a high enough point that the milk sinks below the crema.
• When you've filled the mug ½ way, tilt your mug and pitcher towards each other in order to place the tip of the pitcher near the bottom of the mug, kissing the surface.
• Start to gently move the pitcher left to right, moving the milk stream to the opposite side of the mug.
• At the end, pull the pitcher up a few inches while continuing to pour a steady stream of milk.

•Push your steady stream of milk to the opposite end, slicing through the middle of your design to finish.

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Drinks & Recipes

Quick Recipe Reference Guide

10 ml = 1 pump 20 ml= 2 pumps 30 ml= 3 pumps 5 ml = ½ pump 2.5 ml = ¼ pump

Drink	Size	Build
ESPRESSO	2oz	Serve in demitasse mug w/ small spoon (optional sparkling water)
MACCHIATO (traditional)	2oz	Serve in a demitasse mug w/ a small spoon; dbl shot w/ dollop of milk foam in center. Not the same as Starbuck’s “Caramel Macchiato” which is really a vanilla latte with lots of caramel drizzle!
CORTADO	4oz	Serve in 4oz glass; dbl espresso; 2 oz of latte foam
FLAT WHITE	5-6oz	Serve in 5 or 6oz mug; dbl shot espresso; 4-5oz latte foam

Drink	Size	Build
LATTE	8oz	Dbl espresso; 6oz steamed milk; (flavored +10ml syrup = 1 pump)
	12oz	Dbl espresso; 10oz steamed milk; (flavored +20ml syrup = 2 pumps)
	16oz	Dbl espresso; 14oz steamed milk; (flavored +30ml syrup = 3 pumps)
	ICED (16oz)	Dbl espresso; 10oz cold milk; 4oz ice (flavor +20ml syrup = 2 pumps)

Drink	Size	Build
CAPPUCCINO	8oz	Dbl espresso; 6oz steamed milk
	12oz	Dbl espresso; 10oz steamed milk

Drink	Size	Build
AMERICANO	8oz	Dbl espresso; 6oz 185 °F water (flavored +10ml syrup = 1 pump)
	12oz	Dbl espresso; 10oz 185 °F water (flavored +20ml syrup= 2 pumps)
	16oz	Dbl espresso; 14oz 185 °F water (flavored +30ml syrup = 3 pumps)
	ICED (16oz)	Dbl espresso; 10oz cold water; 4oz ice (flavor +20ml syrup = 2 pumps)

Drink	Size	Build
RED EYE	8oz	Dbl espresso; 6oz hot coffee; (flavored +10ml syrup = 1 pump)
	12oz	Dbl espresso; 10oz hot coffee; (flavored +20ml syrup = 2 pumps)
	16oz	Dbl espresso; 14oz hot coffee; (flavored +30ml syrup = 3 pumps)
	ICED (16oz)	Dbl espresso; 10oz cold brew; 4oz ice (flavor +20ml syrup = 2 pumps)

Drink	Size	Build
STEAMERS & HOT CHOCOLATE	8oz	10ml (1 pump) syrup; 6oz steamed milk
	12oz	20ml (2 pumps) syrup; 10oz steamed milk
	16oz	30ml (3 pumps) syrup; 14oz steamed milk

Drink	Size	Build
CHAI LATTE	8oz	3oz chai; 3oz milk; steam together & top w/ cinnamon powder
	12oz	5oz chai; 5oz milk; steam together & top w/ cinnamon powder
	16oz	7oz chai; 7oz milk; steam together & top w/ cinnamon powder
	ICED (16oz)	6oz chai; 6oz milk; mix & top 4oz ice

Dirty Chai = add shot dbl espresso and top with steamed chai/milk mixture

Drink	Size	Build
AMAI MATCHA LATTE (sweetened matcha powder)	8oz	1 tablespoon Matcha + 1oz hot H2O, whisk; 5oz steamed milk
	12oz	1.5 tablespoons Matcha + 1.5 oz hot H2O, whisk; 10oz steamed milk
	16oz	2 tablespoons Matcha + 2 oz hot H2O, whisk; 12oz steamed milk
	ICED (16oz)	1.5 tablespoons Matcha + 1.5 oz hot H2O, whisk; 10oz cold milk; 4oz ice

Drink	Size	Build
SEIWA MATCHA LATTE (unsweetened matcha powder)	8oz	1.5 teaspoons Matcha + 1.5oz hot H2O, whisk; 5oz steamed milk
	12oz	2 teaspoons Matcha + 2 oz hot H2O, whisk; 10oz steamed milk
	16oz	2.5 teaspoons Matcha + 2.5 oz hot H2O, whisk; 12oz steamed milk
	ICED (16oz)	2 teaspoons Matcha + 2 oz hot H2O, whisk; 10oz cold milk; 4oz ice

Frothy Monkey Specialty Drinks

Drink	Size	Build
MONKEY MOCHA	8oz	Dbl espresso; 5ml (1/2 pump) mocha; 5ml (1/2 pump) FM Banana; 4oz steamed milk
	12oz	Dbl espresso; 10ml (1 pump) mocha; 10ml (1 pump) FM Banana; 10oz steamed milk
	16oz	Dbl espresso; 15ml (1.5 pumps) mocha; 15ml (1.5 pumps) FM Banana; 12oz steamed milk
	ICED (16oz)	Dbl espresso; 10ml (1 pump) mocha; 10ml (1 pump) FM Banana; 10oz milk; 4oz ice

Drink	Size	Build
TURTLE LATTE	8oz	Dbl espresso; 5ml (½ pump) mocha; 5ml (½ pump) caramel; 2.5ml (¼ pump) FM Pecan; 4oz steamed milk
	12oz	Dbl espresso; 10ml (1 pump) mocha; 10ml (1 pump) caramel; 5ml (½ pump) FM Pecan; 10oz steamed milk
	16oz	Dbl espresso; 15ml (1.5 pumps) mocha; 15ml (1.5 pumps) caramel; 10ml (1 pump) FM Pecan; 12oz steamed milk
	ICED (16oz)	Dbl espresso; 10ml (1 pump) mocha; 10ml (1 pump) caramel; 5ml (½ pump) FM Pecan; 10oz milk; 4oz ice

Drink	Size	Build
HAZELNUT WHITE MOCHA	8oz	Dbl espresso; 5ml (½ pump) white mocha; 5ml (½ pump) FM Hazelnut; 4oz steamed milk
	12oz	Dbl espresso; 10ml (1 pump) white mocha; 10ml (1 pump) FM Hazelnut; 10oz steamed milk
	16oz	Dbl espresso; 15ml (1.5 pumps) white mocha; 15ml (1.5 pumps) FM Hazelnut; 12oz steamed milk
	ICED (16oz)	Dbl espresso; 10ml (1 pump) white mocha; 10ml (1 pump) FM Hazelnut; 10oz milk; 4oz ice

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Bar Workflow

It's very important to work efficiently behind the bar while maintaining quality. Whether there is a line out the door or only a few people in the store, it is important to work with speed while keeping your work area clean and organized. This is made possible by applying the concept of “mise en place.” Everything in its place!

You should strive to always keep your bar setup organized the same way, shift to shift, and to habitually maintain the same order of operations for beverage preparation and cleanup. This enables your spatial and muscle memory to kick in, and keeps your stress level lower. An organized bar makes for an organized brain!

Our bars are very visible to our guests, and a well kept bar will set an expectation for the quality of the beverages served. Resetting your bar is not something to be done only after a rush. It is an elemental part of your beverage preparation work flow. Typically it helps to have a bar set up in the order of Grinder → Syrups → Espresso Machine → Service for maximum efficiency.

Working Alone on Bar

Beverage Preparation Flow for One Drink

1. Grab your cup / mug
2. Prepare syrups/sauces in shot glass or cup
3. Prepare pitcher or iced cup with milk.
4. Pull espresso directly on top of syrup whether that is into the shot glass or directly into the cup.
5. While the espresso shot pulls, begin to steam milk at the same time.
6. Pour/finish drink and serve.
7. Clean and reset.

Make this your beverage prep mantra: cups, syrups, milks, shots!

Beverage Preparation Flow for Multiple Drinks on the Same Ticket There is a system for creating multiple drinks on the same ticket that allows for them all to come out in the closest timeframe, and with the best quality possible. That order is: ① Iced beverages → ② Largest hot drinks → ③ Smallest hot drinks. This means that to make all drinks, you should:

1. Set out all cups (including filling iced cups with ice) in the order printed on the ticket.
2. Prepare all pitchers / pour milk into iced cups
3. Prepare all syrups/sauces in shot glasses or cups
4. Pull Espressos
5. Finish any iced beverages.
6. Steam for hot beverages largest to smallest.
7. Serve.
8. Clean and reset

Tip: Go in order so that you don't get lost.

Beverage Preparation Flow for Multiple Drinks on Different Tickets

1. Set up cups, syrups/sauces, and milks for up to 5 drinks.
2. Dose/settle/tamp only as many shots as necessary to complete drinks. Do not pull shots early and let them sit waiting for a drink. Shots should always be pulled to order.
3. Work drink tickets in the order they were received.
4. Serve drinks in the order that they were ordered.
5. Clean and reset.

Working in Pairs on Bar or "Double Bar"

Working with a partner on a bar allows for faster service without sacrificing quality. It allows for each person to focus on a set of tasks, ensuring quality for each aspect of beverage preparation. The key to working a bar with two people is communication. Everything from shot setup and milk setup, to setups for traditional drinks, and adding ice to drinks must be communicated. There can never be over communication when working on bar, and there should rarely be silence between two baristas working on bar together.

Barista 1 (Cups, Syrups, Shots)

• Communicating drink needs i.e. size, syrups, and temperature
• Pulling espresso shots, syrups/sauces, cups
• Making sure espresso stays dialed in
• Grabbing necessary supplies for the bar i.e. refilling espresso hoppers, syrups/sauces, and cups
• Communicating which shots are for which drink to Barista 2
• Secondary milk steaming when Barista 2 hands off a milk to steam
• Cleanliness of the grinder area and drip tray

Barista 2 (Milk, Handoff)

• Setting up milks, primary milk steamer, and drink pourer
• Communicating shots necessary to Barista 1 if they were missed
• Communicating any drink issues from the customer to Barista 1
• Grabbing Milk & keeping the bar supply of milk stocked.
• Ice for drinks
• Cleanliness of hand off area and drip tray
• Friendly hand-off to the customer

Notes

• Timing your workflow with another Barista is important. As mentioned, there shouldn't be espresso shots sitting for a long time before the milk is poured and vice versa. Milk steaming shouldn't start until the espresso begins.
• Swap Barista positions during a rush if one of you feels stronger in the other position.
• Swap positions if one or both baristas are starting to feel the strain of that particular station.
• Remember that guest needs come first. If someone interrupts your bar flow to ask you a question, acknowledge them with kindness and help them before getting back to your bar duties.

How to Avoid Strains on the Bar

Working on a bar involves repeating the same motions hundreds of times a day, and sometimes thousands of times a week. It is very important to keep your body in mind when on the bar and to work towards avoiding strains. As a barista you should keep an eye on your movements at all times. There shouldn't be anything that you do behind the bar that causes you pain.

• Tamping with too much pressure is a common way that baristas cause strain on their body. Keep your arm at a 90° angle when tamping to avoid hurting your wrists on bar.
• When pulling shots be aware of how you are putting the portafilter into the groups as well as how you are removing it. Try to alternate arms so that one arm is not being overworked.
• When knocking out spent pucks be sure that you are not hitting the portafilter too hard on the knock box as this may lead to strains on the wrist and arm. It can also damage equipment!
• Wear comfortable shoes while working and stand on antifatigue mats when possible.
• Never lift anything more than you are capable of and don't be afraid to ask for help.
• Before shifts, stretch, for your body's sake!

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Pour Over

What is it?

Pour over is a way of brewing coffee that we can use to highlight a coffee that we find particularly special. It can also be used to brew a fresh cup of coffee that a cafe is not currently offering on drip. Brewing pour-over coffee is an art that takes attention to detail and patience on both the part of the brewer and the customer who ordered it. Materials required for a pour over are: A brewer (of choice), a grinder capable of filter grind size, a temperature stable gooseneck kettle, a scale to track volume, a serving vessel, a plan in the form of a recipe.

We recommend using the Kalita Wave as your pour-over brewer. Check out our brew guide!

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Tea

Our tea provider at Frothy Monkey Coffee Roasters is Firepot Teas.

Firepot's mission is to improve lives through sustainable business. They strive to incorporate social, environmental and financial sustainability in all that they do, exemplified by their partnership with One Percent for the Planet. They choose minimal and compostable packaging and focus on developing partnerships with other value driven members of the supply chain. Their teas are thoughtful and complex. We know you’ll love them!

Iced Tea

An iced tea is a refreshing alternative to customers. Firepot has a selection of 3 iced tea options: Classic Black, Hibiscus Ginger, and Passionfruit Lime.

Preparation

1. Place a filter into your tea brewer basket.
2. Open a single pack of Firepot Iced Tea and pour into the filter.
3. Insert into the top of the brewer and select the appropriate button to start the brew cycle.
4. For those using a coffee brewer or manually steeping, you will need to add 2 gallons (8 quarts) on top of the brewed tea before serving to guests.

Tea Sachets

House of Peace (caffeine free)

Chamomile Herbal Blend

Ingredients: Organic lemongrass, organic chamomile flowers, organic tulsi, organic ashwagandha root, organic rose petals. Steeping Directions: Steep 1 tea sachet in 8 ounces of almost boiling water for 5 minutes. Add milk and honey to taste.

Soul Revival

Turmeric Chai Blend

Ingredients: Fair trade and organic black tea from Assam, India, organic cinnamon, organic turmeric, organic cardamom, organic ginger, organic cloves. Steeping Directions: Steep 1 tea sachet in 8 ounces of boiling water for 5 minutes. Add milk and honey to taste.

Cult of Flowers (caffeine free)

Hibiscus Rose Blend

Ingredients: Organic hibiscus, organic cinnamon, organic rose petals, organic cherries, organic lavender petals, natural flavor. Steeping Directions: Steep 1 tea sachet in 8 ounces of almost boiling water for 5 minutes. Add sweetener as you like. Milk can curdle with hibiscus!

Path of Clarity

Jasmine Mint Green Tea

Ingredients: Organic jasmine tea, organic peppermint

Steeping Directions: Steep 1 tea sachet in 8 ounces of almost boiling water for 4 minutes. Serve hot or over ice.

Bird of Paradise

Bergamot Earl Grey Tea

Ingredients: Organic black tea, natural oil of bergamot

Steeping Directions: Steep 1 tea sachet in 8 ounces of almost boiling water for 2 minutes.

Temple of the Sun

Black Breakfast Tea

Ingredients: Fair trade and organic full-leaf black tea from Assam, India. Steeping Directions: Steep 1 tea sachet in 8 ounces of boiling water for 4 minutes

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Equipment Cleaning

It's imperative that staff and management are equipped with information on how to clean and maintain equipment. Consistency and quality of coffee being prepared hinges on well taken care of equipment. Cleaning issues can lead to degradation of equipment functionality and ultimately throw a wrench into the well oiled gears of a thriving cafe. Thankfully, there are plenty of great cleaning products to aid breaking down coffee and tea oils, milk proteins, and anything else the bar throws at you!

Coffee Brewer & Tea Brewer

Daily

1. Empty coffee urns of any coffee.
2. Place Urnex Tabz tablets into the brew basket and run a Full Batch brew cycle. Let the cleaner sit for a minimum of 20 minutes before emptying.
3. Use a non-abrasive rag or bottle brush to clean any residual oils from the inside of the dispenser and basket.
4. Rinse the brew basket thoroughly with water
5. Rinse the urn out thoroughly with water by placing it back under the brewer and running another Full Batch brew cycle.
6. EMPTY THE URN!

Weekly

1. Remove sprayhead from the brewer and clean. Wipe down the area around the spray head to remove any build-up.

Coffee Grinder

Weekly

1. Run ½ cap full of Urnex Grindz to clean out the burr chamber. This will remove the coffee oils and remaining particles from the grinder's burrs.
2. After grinding the tablets, run enough coffee through the grinder to remove leftover powder. Grind coffee until no more yellow is being dispensed from the grinder chute.

All ingredients are food safe.

Pitcher Rinser

Daily

1. Remove the top grate and wash in sink
2. Pour 2 liters of hot water into the rinser to clean the drain line.
3. Spray with a general purpose cleaner and wipe down.
4. Replace the top grate.

Weekly

1. Use Rinza with hot water to clean any milk build-up in the drain line.

Cleaning the Machine Surfaces

Daily

1. Use glass cleaner on stainless equipment to leave no water marks. Spray directly onto your rag and not the machine. A general purpose cleaner is fine to use on all other surfaces.

Clean steam wand and milk pitchers

1. Add Everclean milk cleaner to a pitcher with hot water.
2. Place under the steam wand and activate the steam wand briefly.
3. Leave the steam wand submerged in one of the pitchers for 20 minutes.
4. Pour the solution down your pitcher rinser drain, and rinse your pitcher well.
5. Purge the steam wand and wipe down.

Espresso Machine – Auto

Daily

Run cleaning program on the machine.

1. Go into the machine menu using the designated machine code.
2. Select Cleaning cycle. The machine will be unusable for 10 minutes once you start.
3. Follow the on screen instructions to clean all parts of the machine: empty waste bin, brush off brew unit, insert cleaning tablet, steam wand placed in cleaning liquid.
4. Failure to run a cleaning cycle and clean steam wands daily may cause internal issues with the machine and affect the taste of the coffee, texture of milk foam, and over quality.

Cold Brew Kegs

When you kick a keg it’s time to clean that keg! This could be daily, or a few times a week depending on volume.

Follow these steps every time a keg kicks to maintain flavor quality and hygiene.

Cleaning Your Keg

• Pull gas release valve on top of keg.

• Empty and rinse the keg.

• Fill keg with hot water and add 1 tbsp Cafiza™ OR fill keg with warm water and add 1 tbsp One-Pro™
• Soak for 30+ minutes to remove oils and stubborn residue.

• Scrub if necessary and rinse thoroughly three times.

Line Cleaning Options

Coffee oils accumulate quickly; cleaning lines every 14 days prevents unpleasant flavors, and potentially harmful bacteria growth!

A. Utilize A Head for Profits to clean lines every two weeks.

B. DIY line cleaning every two weeks.

Bi-Weekly DIY Tap Line Deep Clean Instructions

1. Prepare the Cleaning Keg

• Empty all coffee from your dedicated cleaning keg
• Mix: Dissolve 1.5 tbsp of One-Pro powder in warm water in your keg

2. Flush the Lines

• Connect the keg to your gas and line.
• Place a large bucket (or 8L Cambro) under the tap.
• Open the faucet and run the solution through until you see the cleaning agent (usually bubbles or slightly cloudy water) coming out of the tap.

3. Soak

• Close the faucet and let the solution sit in the lines for 15 to 30 minutes.
• Crucial: While the lines soak, remove the faucet nozzle. Scrub it with a small brush and cleaning solution to remove "gunk" that builds up right at the exit point.

4. Final Flush

• Empty the cleaning keg and fill it with fresh, cold water.
• Flush 1: Run at least 2 gallons of water through the tap into your bucket.
• Flush 2: Run another gallon through.
• Test: Taste a small sample of the water coming out of the tap. If it tastes like plain water (no chemical "slickness" or chalky taste), you are ready to reconnect your coffee!

General Equipment Information

Great coffee equipment is the backbone of a coffee shop operation. Creating a strict cleaning schedule will help reduce service costs over time and ensure the equipment is working properly.

Equipment Error Codes

• Depending on the equipment, the machine may give you a numbered error code or message if there is an issue. Please contact our service department to address the issue.
• Please attach photos of the issue to better help the technician diagnose the issue quickly.
• If the machine is ever leaking or having power issues, it's best to know where your water shut off and plug is located on your equipment.

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