Standard Operating Procedure

Operation of the La Marzocco Espresso Machine

SOP ID: MFG-CAFE-001
Version: 1.0
Effective Date: 2025-06-12
Author: AI Generator
Approved By: B. Manager

Scope (S)

This Standard Operating Procedure (SOP) outlines the required steps for the safe and consistent operation of the La Marzocco espresso machine, including daily startup, coffee grinding, espresso shot preparation, milk steaming, and end-of-day cleaning procedures. This SOP applies to all trained baristas in the facility.

Hazards (H)

  • Thermal Hazard: Machine surfaces, steam wand, and hot water dispenser can cause severe burns. Use caution and appropriate handling techniques.
  • Pressure Hazard: Pressurized portafilters can release unexpectedly if not securely locked into the group head.
  • Electrical Hazard: Ensure hands are dry when operating the machine. Report any frayed cords or electrical issues immediately.
  • Chemical Hazard: Use only approved cleaning chemicals. Wear gloves and eye protection during cleaning cycles.

Equipment & Materials (E)

  • La Marzocco Espresso Machine
  • Mazzer Coffee Grinder
  • Digital Scale (0.1g accuracy)
  • Portafilters (single and double spout)
  • Tamp
  • Milk Pitchers (various sizes)
  • Knock Box
  • Cleaning Brushes, Blind Basket, and Detergent
  • Personal Protective Equipment (PPE): Gloves, Eye Protection (for cleaning)

Responsibilities (R)

  • Barista: Responsible for following this SOP for all machine operations and performing daily cleaning tasks.
  • Shift Supervisor: Responsible for ensuring baristas are trained on this SOP and that all supplies are stocked.
  • Maintenance Technician: Responsible for scheduled preventative maintenance and repairs.

Procedure (P)

  1. Daily Startup

    Turn on the main power switch. Allow the machine to heat up until the pressure gauge indicates 9 bars. Purge each group head for 5 seconds.

  2. Dialing In the Grinder

    Grind a small amount of fresh beans. Weigh 18g of ground coffee into a dry portafilter. Tamp evenly with firm pressure. The goal is a 25-30 second extraction for a 36g espresso yield.

  3. Pulling an Espresso Shot

    Lock the prepared portafilter into the group head. Place a cup on the scale beneath the spout and tare. Start the extraction. Stop the shot when the scale reads 36g. Observe the time.

  4. Steaming Milk

    Fill a milk pitcher to just below the spout. Purge the steam wand. Insert the wand tip just below the milk's surface and begin steaming. Lower the pitcher to aerate, then raise it to create a vortex until the desired temperature is reached. Clean and purge the wand immediately.

  5. End-of-Day Cleaning

    Backflush each group head with cleaning detergent according to manufacturer instructions. Clean the steam wands, drip tray, and portafilters. Wipe down all external surfaces.

Accountability (A)

This SOP will be reviewed annually. Any revisions must be documented in the revision history log (Doc #QA-012) and all relevant personnel must be retrained on the updated procedure. Training records must be maintained by the Shift Supervisor.