Study And Review on Quality Control In

Barista
Presented To- Presented By-
• Sejal Agarwal
Prof. Vikram Sharma
• Saurav Singh
• Saurav Sashi
• Sarika Sharma
• Shaban Beg
• Shahjada Tanweer
• Saumya Pandey
• Saurabh Kumar Mishra
 BARISTA
• The chain was established in February 2000 by
the Barista Coffee Company Limited under the
name Barista.
• A 34.3% equity stake was sold to Tata Coffee in
2001.
• ABN AMRO and Barista Coffee Company had
jointly launched a credit card, "ABN AMRO
Barista Credit Card", by which customers can
avail discounts at its outlets.
• As of 2009, the chain had 200 stores in India,
with an estimated annual revenue of ₹200 crore.
 SERVICE SIZE
The service size of a product is a measure not only of quantity, but also of value for
money.

The average serving size for Barista main product categories is detailed in table given
ahead

PRODUCT SERVICE SIZE

Hot coffee 240ml/300ml
Cold coffee 340ml
Smoothies 300ml
Granitas 340ml
 Quality source
 Coffee Bean – Arabica coffee (1.2% to 1.8% caffeine, 60%
more lipids and almost twice amount of sugar ).
Coffee Bean freshness- Coffee reaches its peak flavor just
days after it has been roasted and should be consumed
within a month of its roast date.
Coffee roast- light roast, medium roast, medium dark roast,
dark roast.
 Coffee grinds freshness and size - coffee begins to lose its
flavor just 30 minutes after being ground.
Grind too fine and over-extract the coffee >>>>>bitter. 
Too coarse a grind >>>>>coffee will be weak.
Water quality – bottled water or filtered water.
Temperature - brew coffee at 195°F-205°F/
90.5°C-96°C.
Brewing equipment cleanliness- Make sure to
clean storage containers and grinders every week
to remove any oily buildup. For the coffee
machine run a solution of vinegar through it every
month to remove any limescale buildups and
rinse thoroughly before reuse.
Milk – fresh milk, Granular milk, Dairy milk, Non-
dairy milk.  55–65°C (139–149°F) all of the fats in
milk have melted into liquid form and will not
destroy the foam.
 Low space
Presentation not good

Choco chip was worst low lightning

 DATA ANLYSIS
Environment Hot, Dull
Menu Accurate, Nice Variety
Lightning Dull Lightning
Entertainment Nothing

Privacy Not Good for Private Meeting

EMPLOYEE BEHAVIOR
Behavior Good
order fast
Staff interaction Very low
Cost high
service time good
SERVICE QUALITY PROBLEMS OF BARISTA
• The delivery gap
• The service gap
• Interpretation gap
 MEASURES TO HAVE A GOOD QUALITY CONTROL

 Regular taste testing of the coffee drinks to ensure that they are meeting the
desired quality standards.

 Consistent measurement of ingredients, such as coffee grounds, milk, and

syrup, to ensure that each drink is made to the same recipe.

 Maintenance of the coffee-making equipment to make sure that it is in good

working order and that the coffee is being brewed at the correct temperature.

 Monitoring customer feedback to continuously improve the quality of the

drinks being served.
CONCLUSION