Coffee Brand Standards Manual
Creative Coffee Experiences
For more than 30 years, we’ve been captivated by coffee.
You can see this in our love for Great Coffee, our belief in the Best Barista Equipment and Professional Coffee Machines, and the Passionate Service we provide every day.
In 1985 we started off when Bernard Devenish began selling coffee in Bristol. It was then we learned the incredible importance of quality in coffee and in customer-service. These lessons helped us grow and develop every year since then and are just as important to us now as they have ever been.
We all know that coffee is made to be shared and everything we know and do, comes from sharing our passion and knowledge and from the hard- working farmers, baristas and business who have shared their knowledge and vision with us. This 30-year partnership with our customers, suppliers and industry experts means we can give you a breadth of knowledge, experience and enthusiasm which we proudly believe is unparalleled.
We Work with Special Coffee
It’s a product of extensive care and dedication, passed down through the generations. We honour that work by interfering as little as possible, roasting carefully to bring out all the flavours. In this way, each coffee can tell its own story – coloured by its own heritage.
Every coffee has an address, we’re just the people helping to tell its story.
From single estate bourbons to commercial blended coffee.
The Roasterythe heart of what we do.
Coffee is our passion. We will help you choose the best coffee for your demographic and price point, then craft it into a beverage that will satisfy the most discerning consumer.
We have access to many of the worlds best coffees, from single estate bourbons certified as speciality coffee to commercial blended coffees that pair perfectly with milk.
A taste of your Coffee Collection
About this coffee
Combining the Classical flavours of chocolate and nut, this Fairtradecoffee blend has notes of dark chocolate and almonds. Oro is predominantly used in the serviced barista outlets across the estate, in all espresso based coffees.
Roast Profile Dark Tasting Notes
Almonds / Dark Chocolate
Amico Oro
Roots Blossom
About this coffee
A delicious blend of milk chocolate and caramel notes derived from beans grownby certified small holder farmers in the Minas Gerais region of Brazil, and cool climates in Peru, resulting in a complex, yet smooth cup of coffee with little acidity.
This is used for all filter coffee drinks at the Houses of Parliament.
Roast Profile
Medium
Tasting Notes
Caramel/ Milk Chocolate
Drinks Brand Standards
Espresso
The creation of espresso is attributed to Italy in the late 19th century. Angelo Moriondo, an Italian inventor, patented the first espresso machine in 1884. However, it was Luigi Bezzera who improved upon the design in 1901, introducing a single-shot espresso brewing process that involved high-pressure steam to quickly extract coffee flavors. This innovation led to the birth of espresso as we know it today, characterized by its strong flavor, rich crema, and shorter brewing time.
This is a single shot espresso, usually served in an espresso cup that is narrower towards the bottom to allow the crema to float on top.
For the double Espresso, single shot is repeated into the same cup.
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Double Espresso
The creation of espresso is attributed to Italy in the late 19th century. Angelo Moriondo, an Italian inventor, patented the first espresso machine in 1884. However, it was Luigi Bezzera who improved upon the design in 1901, introducing a single-shot espresso brewing process that involved high-pressure steam to quickly extract coffee flavors. This innovation led to the birth of espresso as we know it today, characterized by its strong flavor, rich crema, and shorter brewing time.
This is a double shot espresso, usually served in an espresso cup that is narrower towards the bottom to allow the crema to float on top.
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Latte
The latte, also known as caffè latte, has its roots in Italy. It was created in the 20th century as a way to incorporate more milk into coffee. The term “latte” itself means milk in Italian. The modern latte, consisting of espresso and steamed milk, gained popularity in the United States in the 1980s and has since become abelovedcoffeebeverage worldwide.
This is a double shot espresso, with around 9oz of steamed milk, pouredinto the espresso base, with a latte art pattern created on the top.
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Flat White
The exact origin of the flat white is debated, but it is believed to have emerged in either Australia or New Zealand in the 1980s or earlier. It was created as a variation of a cappuccino or latte, with a smaller volume of steamed milk and a more velvety texture, resulting in a “flatter” appearance.
This is a double shot espresso, with around 6oz of steamed milk, pouredinto the espresso base, finished with a pattern.
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Cappuccino
Cappuccino originated in Italy, tracing its roots back to the early 20th century. It was created by combining equal parts espresso, steamed milk, and milk foam, resulting in a layered drink with a smooth and creamy texture. Its name is derived from the resemblance of its colour to the robes of Capuchin monks.
This is a double shot espresso, with around 9oz of steamed milk, poured into the espresso base, with steamed milk foam to finish on the top with a pattern.
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Macchiato
The macchiato originated in Italy as a way to “stain” or “mark” espresso with a small amount of milk. The addition of milk was meant to soften the strong flavor of espresso while preserving its intensity. Over time, variations like the latte macchiato emerged, featuring more milk and a layered presentation.
The macchiato is an espresso coffee drink, topped with a small amount of foamed or steamed milk to allow the taste of the espresso to still shine through
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Americano
The creation of the Americano can be traced back to World War II when American soldiers stationed in Italy found the local espresso too strong for their taste. To dilute the espresso, they started adding hot water, resulting in a milder and larger beverage known as the Americano.
This is a double shot espresso, with around 8 or 9oz of hot water added.(for a 12oz drink)
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Mocha
The mocha, also known as acaffe mocha, is believed to have originated in the 18th century in Yemen. It was created by combining coffee with chocolate, resulting in a flavorful and indulgent beverage. Over time, variations and adaptations of the mocha have emerged, but its core concept of blending coffee and chocolate remains.
Mix 1 scoop of chocolate powder with a splash of hot water to make apaste. Add the expresso to this paste, and top with steamed milk, just like how you would pour a latte.
Espresso Extraction Time: 23 seconds
(+/- 2 secs)
Approx Volume: 30ml
Hot Chocolate
Hot chocolate was created by the ancient Mayans and Aztecs, who made a bitter drink from roasted cacao beans. After the arrival of the Spanish, it was introduced to Europe, where it evolved into a sweet beverage with the addition of milk and sugar, becoming the hot chocolate we know today.
Mix 1 scoop of chocolate powder with a splash of hot water to make apaste, and top with steamed milk, just like how you would pour a latte.
(+/- 2 secs)
Approx Volume: 30ml
Filter Coffee
Filter coffee has a long history that dates back to the 19th century. The invention of the coffee filter in 1908 by Melitta Bentz revolutionized the brewing process. It involved pouring hot water over coffee grounds held in a paper or mesh filter, allowing the liquid to pass through while capturing the sediments and oils. This method produced a cleaner, smoother cup of coffee, giving birth to the popular and widely used filter coffee technique.
Filter coffee refers to the brewing method where hot water passes through a paper or mesh filter, separating the coffee grounds from the liquid. Because it produces a clean, flavorful cup, It allows the true character of the coffee beans to shine through, providing a satisfying and enjoyable experience.
(+/- 2 secs)
Approx Volume: 30ml
Barista Brand Standards Guide
Excellence in Coffee Preparation & Station Hygiene
Station Hygiene & Cleaning Protocols
Maintaining a clean and well-organized workstation is essential for delivering highquality coffee, ensuring food safety, and preserving equipment. These cleaning standards should be followed daily and throughout service.
Espresso Machine & Group Heads
▪ Machine panels must remain clean and free from coffee grinds.
▪ Group heads should be backflushed with cleaning powder daily and brushed to remove any build-up.
▪ Seals and showers must be visibly clean and brushed to prevent old grinds from affecting taste.
Group Handles & Baskets
▪ Filter baskets must be removed and cleaned but not soaked overnight to preserve integrity.
▪ Ensure no old grinds are left in the group handles or baskets, as this can affect extraction.
Steam Wand & Drip Tray
▪ Wands must be purged and wiped after each use – never left soaking.
▪ Drip trays should be emptied, cleaned, and kept free from buildup.
Grinder Hygiene
▪ Grinder hoppers should be regularly emptied and wiped, including the chute, to prevent oil buildup.
▪ No coffee oil residue should be visible on internal surfaces.
Other Key Cleaning Points
▪ Cup warmer should be clean, free from cloths, and cups placed upright.
▪ Knock drawers must be cleaned daily with the bar intact.
▪ Areas under the machine must be regularly cleaned.
▪ Tampers and mats should be clean and free of grinds.
▪ Use separate cloths for each area (group head, steam wand, drip tray).
Espresso Craft & Beverage Standards
Precision and consistency are key to great espresso. Each step must be deliberate and repeatable:
▪ Group Handle Storage: Leave handles in the group head when not in use to maintain heat. Avoid pre-dosing.
▪ Cleanliness: Ensure handles are dry and clean before dosing.
▪ Purge Routine: Always purge group heads between extractions.
▪ Coffee Distribution: Grounds should be evenly leveled in the basket for balanced extraction.
▪ Tamping: Tamper must be clean, held straight, and pressed evenly.
Milk Preparation Technique
Crafting perfect milk is crucial for both taste and texture in espresso-based drinks:
▪ Temperature Control: Ideal range is 65°C (acceptable range 55°C–70°C).
▪ Minimal Waste: Aim for less than 50ml of leftover milk per drink.
▪ Steam Wand Care: Purge before and after use and wipe clean immediately.
▪ Milk Jug Handling: Swirl and tap the jug to create consistent texture.
▪ Micro foam Finish: Milk should be glossy and smooth, ready for latte art.
Drink Menu Standards
Cappuccino:
▪ Foam Texture: Thick, velvety foam with no large bubbles.
▪ Weight Target: Approx. 200g, including espresso and milk.
▪ Foam Finish: Clean, all-white dome.
Latte:
▪ Foam Texture: Silky smooth micro foam.
▪ Weight Target: Approx. 240g.
▪ Latte Art: Focus on symmetry, contrast, harmony, and clear patterns.
Flat White:
▪ Same milk texture as a latte but served in a smaller cup.
▪ Weight Target: Approx. 180g.
▪ Latte Art: Should mirror latte in quality.
Americano:
▪ Hot water first, espresso poured on top to preserve crema and structure
INTRODUCING COLDBRU
Revolutionizing your cold coffee game with the Marco ColdBRU concentrate brewer delivering rich, ready-to-use cold brew concentrate in just 3 hours.
Key Benefits:
• Ultra-Fast Brew: Cold brew concentrate ready in 3 hours
• High Yield: Get 30% more coffee from the same grounds compared to the leading competitor
• Consistent Quality: Average 19% extraction and 4% TDS
• Eco-Friendly & Clean: Built-in metal filter = no paper waste
• Customizable: Input & save your own recipes
• High Volume: Brew up to 10 litres at once
INTRODUCING COLDBRU 3-BUTTON CONCENTRATE DISPENSER
Pair ColdBRU with POUR’D for a seamless cold beverage experience. POUR'D is the quickest, easiest, and most flexible dispense solution for cold brew and syrupbased drinks..
Key Benefits:
• 3 Programmable Sizes: Easily serve small, medium, or large drinks
• Hot or Cold-Water Integration: Add versatility to your menu
• Multi-Use Compatibility: Works with coffee concentrate and syrups
• Touchless Simplicity: Fast, clean dispensing at your fingertips
Cold Brew Made Easy
Fast, Consistent Brewing
Brew up to 4.1L of cold brew in just 2 hours using 3 x 227g bags of filter ground coffee. Adjust volume up to 10.5L via the intuitive digital menu.
• Recommended ratio: 6:1 (water:coffee)
• Custom batch sizes available, from 2.7L to 9.5L
• Ensure a level bed of coffee and gentle tamping for best results
Simple Dispensing
• orange Front Button: Dispenses 80ml of coffee concentrate perfect for iced lattes (just add ice + milk)
• blue Middle Button: Dispenses 160ml of ready-to-drink cold brew (just add ice)
Easy Cleaning & Storage
• Clean with 2L water + 1 tbsp espresso machine cleaner (e.g. Puly Caff)
• Cold brew stores up to 72+ hours in a fridge (airtight container)
Your Seasonal Drinks
Find the perfect drink for any season with our refreshing collection of drinks recipes inspired by in season flavours.Featuring springtime fruity refresjments and healthly, whipped-to-perfection smoothies. They will be sure to capture your customers attention and keep them coming back for more.
Iced Salted Caramel Latte Berry Beats Smoothie
Rhubarb Crumble Hot Chocolate
Watermelon and Strawberry Iced Tea
Red Velvet Hot Chocolate
Cinnamon Roll Latte Pink Lemonade
Your Equipment
You have Sanremo traditional machines in some outlets across the estate, we work closely with Sanremo as a global leading equipment supplier.
Meticulously assembled and hand finished, Sanremocommercial espresso machines are loved by roasters,baristas and coffee connoisseurs worldwide. From top of their class entry-level ranges to some of the mosthighly considered champion-grade machines in theworld, we really can provide an espresso machine tosuit every environment. Created to inspire, built to last.
Sanremo coffee machines provide easy control overyour espresso extraction. Get vital performance & speedto avoid long queues and unhappy customers. Mosttraditional espresso machines use up to 50% moreenergy than Sanremo Energy Efficient Machines(SEEM)
Traditional Espresso Machines
These machines are sighted at each outlet across the hop site, barista led offering serving speciality coffee to your customers.
F18 3 Group
Grinders
Zoe Tall 2 Group
Zoe Tall 3 Group
Bean to Cup : Schaerer Soul 10
The Schaerer Coffee Soul 10 with the 10’4″ display has a fresh stylecombined with a linear, functional design. It is a real workhorseand can be used either in a bustling self service model or behindthe bar.
In staff mode, the machine is a breeze to operate and ensuresthe highest level of process reliability as well as quick preparationof high-quality coffee specialities. For the user, the highlydetailed UI makes choosing and customising a drink fast and easy, reducing queues. These are situated around the estate where fast and self service is needed.
The highlydetailed UI makes choosing and customising a drink fast and easy, reducing queues.
Bean to Cup : Eversys Cameo
A game-changer in the world of coffee machines, the Cameo is a fully automatic barista coffee machine which takes coffee creation to the next level by crafting outstanding drinks that put barista quality to the test!
The mission with Eversys is to create ‘true espresso with a touch’. We do this through the optimisation of technology and blend itwith traditional barista customs. We believe that Espresso is thetrue essence of the bean, and our mission is to reveal it, drinkafter drink. Currently located in one of your outlets serving speciality coffee
fully automatic barista coffee machine which takes coffee creation to the next level
Filter Coffee
You have various filter coffee machines across the estate , all situated for their volume and functionality requirements.
Marco Maxi Brew
Bravilor B10
Qwik Brew Twin
Bunn ICBA
Marco Qwik Brew
Bravilor Pour Over
Coffee Farm : Brazil Santos
Brand Champion Program
A comprehensive manual of the whole concept , tailored to your operation, including; coffee overviews, drinks descriptions and standards, planograms, seasonal drinks overview, details of machinery across the estate, and the servicing process.
We are as passionate about consistency of offering and quality as we are about providing innovative coffee concepts and we will help you to grow a loyal customer base by helping you producethe best product, to the best standards, time after time.
Brand Manual
A comprehensive manual of the whole concept, tailored to your operation, Including; best practice guides, planograms, ordering and stocking protocol as well as all drinks recipes and ‘how too’ guides and cleaning regimens.
Brand Standards
The first job of our brand champion team is to work with you to produce your very own brand standard. This gets documented and forms a key part in the brand manual and becomes the back bone of the whole operation.
Brand Monitoring
Through monthly barista skill and cleanliness audits, the standard of the whole coffee shop will be monitored and assessed in-line with the documented brand standards and reported back to your senior management team.
Service
As a customer service lead company, we pride ourselves in our ability look after ourfleet of equipment with class leading capability. We provide a highly responsiveservice contract that utilises the below technology to log call outs quickly, efficientlyand accurately with our service team.
If there is a problem with this machine, scan the QR code or contact us at:
service@bridgecoffeeroasters.co.uk
Phone 0800 0928992
Every machine that is installed from now on will have a label applied to the machine, as per the below, with the serial number and account ID sections completed.
• To log a request for a field service engineer visit, the customer will just need to scan the QR code, complete the form and this will email the service@ inbox with the details.
• The Service Help Desk will then log the call on SAP, followed by an email to the customer, with the callout reference, followed by an engineer ETA.
