Download to read offline
![62
Note:
1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests
2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation
ES6XX PSI | Pressure Check
Protocol
Materials:
1. Modified Portafilter (Use a Breville portafilter)
• *Diagram Pictured Below
• QTY 2
• Fully closed portafilter
• Calibrated portafilter for 9 bars
2. ES600 EB1 Unit
3. Pressure Gauge
4. Timer/Stopwatch
5. Water DO NOT USE COFFEE
Protocol:
1. Visually inspect group head seal to ensure it is properly installed
2. Turn on unit and let it pre-heat. Run water through group head to ensure it is
properly heated and primed. Ensure no leaking during pre-heat.
3. Use a calibrated pressure gauge to confirm the accuracy of the pressure reading
from the “modified portafilter”
4. Install “modified portafilter” into the group head
5. Block off the needle valve.
6. Run serial during the water quad shot brew and place into linked folder
above.
7. Insert the thermocouple into the group head and allow it to stabilize. Measure
the pressure and temperature simultaneously.
8. Start a timer when you see water coming out.
9. Make sure we are between 9-11 bars for duration of water brew.
10. Note any sudden drop or fluctuations that might indicate a problem with the
solenoid valve or group head seal.
11. Measure amount of water delivered. And record the temperature and any
pressure fluctuations.
12. Inspect group head seal for any signs of damage or blowout
Goals:
• Verify that overpressure valve opens up in the right range (9-11 bars). Make sure
unit can hit 9 bar.
• Verify no leaking from group head at maximum pressure (11 bars)
[5% / day]](https://image.slidesharecdn.com/operatortrainingtl7-250517080741-e42ece63/85/Operator-Training-for-Manufacturing-top-linkg-19-320.jpg)
![63
Note:
1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests
2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation
ES6XX PSI |Grinder Wheel Check
Protocol:
1. Turn on unit and select double shot.
2. Insert portafilter under grinder and move grind wheel to Grind Size 1.
3. Go through Sizes 1-25 and check that screen updates every click.
4. Move detent slightly left and slightly right the maximum amount you can without hearing a click. Ensure
display stays unchanged.
5. Repeat going from 25-1 checking the Grind UI for the same things.
6. Count total # of clicks between end stops in the fine to coarse direction, ensuring the total # is 24.
Requirements:
1. Wheel should have 25 positions and 24 clicks between end stops when going from Fine to Coarse
2. Grind IQ Screen on the UI must update every time an audible click is heard
3. Grind IQ Screen must remain stable/unchanged when wiggling the detent as far left or as far right as
allowable WITHOUT an audible click. MUST BE DONE IN BOTH DIRECTIONS.
[also 100% check on the line]
Goals:
• Ensure grind sizes match 1 to 1 with 25 clicks between end stops.
• Ensure that when there isn’t a click that the UI displaying grind size
doesn’t change](https://image.slidesharecdn.com/operatortrainingtl7-250517080741-e42ece63/85/Operator-Training-for-Manufacturing-top-linkg-20-320.jpg)
![64
Note:
1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests
2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation
ES6XX PSI |Steam Wand Home
Position Verification
Protocol: [ 5% per day]
1. Ensure steam wand is in home position and has been aligned with the jig.
2. Run water purge and visually if the stream goes into hole in jug platform.
Goals:
• Understand if there is variability in the mechanism that the steam wand
operates on
• Exploratory = not pass/fail](https://image.slidesharecdn.com/operatortrainingtl7-250517080741-e42ece63/85/Operator-Training-for-Manufacturing-top-linkg-21-320.jpg)
![65
Note:
1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests
2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation
ES6XX PSI | Load Cell Dosing
Check
Protocol:
1. Calibrate load cell – please drop video of calibration in Linked Folder
2. Tare/zero the scale with empty portafilter and double basket.
3. Purge the grinder for 5 seconds at GS 12 (or manually grind into portafilter and dispose of the coffee)
4. Tare/zero the scale with empty portafilter and double basket
5. Press double and grind beans into a portafilter using GS 12
6. Weigh the full portafilter with the grounds output
7. Record weight and repeat 5 runs at Grind size 12
8. Do again at Location #2 repeating Steps 1-7
9. Do again at Location #3 repeating Steps 1-7
Please record actual data values and drop in folder with unit labeled: Folder for PSI Video/Image Documentation
Spec: +/- 11%
Passing Criteria: All 15 dosing runs must be withing the +/-11.11% (+/-2g) for a unit to PASS.
If a run doesn’t pass, quarantine the unit, and the global team to review the value.
[30 units per day]
Goals:
• Understand load cell coffee dosing accuracy and get a
dataset large enough to account for run to run variation
as well as unit to unit variation.](https://image.slidesharecdn.com/operatortrainingtl7-250517080741-e42ece63/85/Operator-Training-for-Manufacturing-top-linkg-22-320.jpg)
![66
Note:
1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests
2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation
ES6XX PSI | Steam Wand
Cleaning
Protocol:
1. Remove the steam wand tip
2. Place the frothing jug on the platform and confirm proper alignment
3. Run a steam cycle with WANT TIP OFF
4. Blow air pointing the air direction into the outlet narrow hole in the steam wand tip
5. Reassemble ensuring that the steam wand tip is torqued back on properly
[100% check until DR is closed for capping]
Goals:
• Keep steam wands clean before shipping MP by running a purge
through the body with tip off and blowing air through the tip](https://image.slidesharecdn.com/operatortrainingtl7-250517080741-e42ece63/85/Operator-Training-for-Manufacturing-top-linkg-23-320.jpg)
![67
Note:
1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests
2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation
ES6XX PSI | Particle Size Analysis
Protocol:
1. Fully clean out grinder
2. Grind at GS 12
3. Measure out 18g of Starbucks Breakfast Blend beans into hopper
4. Grind a double shot and throw away the grounds
5. Measure out 18g beans in hopper and grind double shot
6. Mix sample well
7. Place 2g of grounds in particle analyzer
8. Record Dx 50 value before next run, use manual grinding mode to run grinder until empty and grounds stop falling out
9. Repeat for a total of 3 runs
10. Save data and report out dx50 and add to linked folder above:
• Folder for PSI Video/Image Documentation
[10 units / day ]
Goals:
• Make sure GS12 is at 175um +/- 75um](https://image.slidesharecdn.com/operatortrainingtl7-250517080741-e42ece63/85/Operator-Training-for-Manufacturing-top-linkg-24-320.jpg)
Operator Training for Manufacturing top linkg
- 1.
- 2.
- 3. ES6XX Concept Overview 4 EU UK Requirement Item •Ability to brew from a single shot of espresso up to an 18oz drip coffee brew • Additional functionality to brew cold brew and coldpresso Brewing Functionality Be operable underneath a 16” standard cabinet Unit Height Steam Froth IQ combining steam delivery and whisking to froth for different types of drinks using dairy or non-dairy milks Steam Froth 3 3 Single portafilter compatible with 3 basket inserts (single, double, XL) Portafilter / Basket Inserts Spring loaded tamper with dosing funnel to provide consistency and ease of use External Tamper Burr grinder integrated on the unit with bean hopper. Cog style adjuster to select from 16 Espresso settings and 1 Sprover setting. Integrated Grinder with Bean Hopper Continue to develop: Integrated tamper with lever to tamp to a specific consistency every time Integrated Tamper
- 4.
- 5.
- 6. ES6XX Power Requirements 7 Voltage USsku: 120V, 60Hz INTL sku: 230V, 50Hz Power US sku: 1800W INTL sku: 1800W
- 7.
- 8. Espresso ES701 ($699/$549) ES651 ($549) ES655CO ($469/$369) ES601 ($499/$399) ES501 ($449/349) Single, Double, Luxe Single,Double, Luxe Double, Luxe Double, Luxe Baskets Included 13: Espresso Pro, Single, Double, Quad across Ristretto, Espresso, Lungo, Americano, Coldpresso 4: Double, Quad, Americano, Cold- pressed 4: Espresso (with single or double basket), Quad, Americano, Cold- pressed 3: Espresso, Quad, Cold-pressed 2: Double, Quad Espresso Styles 5: Classic, Rich, Over Ice, Cold Brew, Gourmet 4: Classic, Rich, Over Ice, Cold Brew 4: Classic, Rich, Over Ice, Cold Brew 4: Classic, Rich, Over Ice, Cold Brew 3: Classic, Rich, Over Ice Coffee Styles 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz Coffee Sizes 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth, Cold Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth, Cold Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 2: Thin Froth, Thick Froth Froth Styles 5: Macchiato, Flat White, Cappuccino, Latte, Cold Foam 3: Cappuccino, Latte, Cold Foam 5: Macchiato, Flat White, Cappuccino, Latte, Cold Foam 2: Cappuccino & Latte 2: Cappuccino & Latte Froth Recipes (on Jug) 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy Milk Types Integrated External External External External Tamper Froth IQ XL Pro OneCup Hot Water Smart Integrated Tamper $50 value (over 601) - OneCup Hot Water with 3 water temperature $35 - Americano Brew $15 $100 in Price Adv. +$80 value – - Single Shot Basket $15 - Single Shot Brew $15 - Froth IQ Pro $50 External Palm Tamper & Funnel External Palm Tamper & Funnel Added value & accessories 4/10 MP July July July June TBD Launch Base SKU in 700 family To sit next to 600 series everywhere AMZ exclusive Added value for Club Base SKU in 600 family Launch everywhere Base SKU in 500 family Strategic play Reason To Be On hold
- 9. Espresso ES701EU ($699) ES701UK ($699) ES601EU ($549) ES601UK ($549) ES501UK ($399) ES501EU ($399) Single, Double, Luxe Single,Double, Luxe Double, Luxe Double, Luxe Double, Luxe Double, Luxe Baskets Included 13: Espresso Pro, Single, Double, Quad across Ristretto, Espresso, Lungo, Americano, Coldpresso 13: Espresso Pro, Single, Double, Quad across Ristretto, Espresso, Lungo, Americano, Coldpresso 5: Single, Double, Quad, Americano, Coldpressed 5: Single, Double, Quad, Americano, Coldpressed 2: Double, Quad 2: Double, Quad Espresso Styles 5: Classic, Rich, Over Ice, Cold Brew, Gourmet 5: Classic, Rich, Over Ice, Cold Brew, Gourmet 4: Classic, Rich, Over Ice, Cold Brew 4: Classic, Rich, Over Ice, Cold Brew 3: Classic, Rich, Over Ice 3: Classic, Rich, Over Ice Coffee Styles 7: S, ½, M, ½, L, ½, XL 7: S, ½, M, ½, L, ½, XL 7: S, ½, M, ½, L, ½, XL 7: S, ½, M, ½, L, ½, XL 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz Coffee Sizes 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth, Cold Froth 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth, Cold Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 2: Thin Froth, Thick Froth 2: Thin Froth, Thick Froth Froth Styles 5: Macchiato, Flat White, Cappuccino, Latte, Cold Foam 5: Macchiato, Flat White, Cappuccino, Latte, Cold Foam 2: Cappuccino & Latte 2: Cappuccino & Latte 2: Cappuccino & Latte 2: Cappuccino & Latte Froth Recipes 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy Milk Types Integrated Integrated External External External External Tamper Froth IQ XL Pro OneCup Hot Water Smart Integrated Tamper Froth IQ XL Pro OneCup Hot Water Smart Integrated Tamper OneCup Hot water External Palm Tamper & Funnel OneCup Hot water External Palm Tamper & Funnel External Palm Tamper & Funnel External Palm Tamper & Funnel Added value & accessories MP Launch Base SKU in 700 family To sit next to 600 series everywhere Base SKU in 700 family To sit next to 600 series everywhere Base SKU in 600 family Launch everywhere Base SKU in 600 family Launch everywhere Base SKU in 500 family Strategic play Base SKU in 500 family Strategic play Reason To Be
- 10.
- 11. 34 Espresso Configurations General Justification EU (DE) UK Requirement Component BREWINGREQUIREMENTS Versatility Espresso or Pour Over (Sprover) Brew Types Common for household espresso machines, more drinks unique to Ninja No Quad Single Shot, Double Shot, Quad Shot Espresso Sizes Unique to Ninja Traditional, Cold-pressed Espresso Styles Unique to Ninja <14oz <12oz 6oz, 8oz, 10oz, 12oz, 14oz, 16oz, 18oz Drip Sizes Unique to Ninja Classic, Rich, Over Ice, Cold Brew Drip Styles Common for household espresso machines Yes, on demand Hot Water
- 12. 44 Drippage Spec (SproverCoffee, Espresso Coffee): • 1-10s: 10 drops • 11-30s: 10 drops • 31-60s: 10 drops Drippage Spec (Steam Wand Post-Froth Cycle) Route the excess water into drip tray 1-10s: 3 drops Drippage KPIs
- 13. 45 Splatter Spec withPortafilter: • ≤10 total spots when brewed into test cup from highest position of cup tray • ≤2 large spots (any spot over 10mm) when brewed into test cup at highest position of cup tray • Count all visible dots no matter the size of it as 1 spot. Splatter Spec when Portafilter is removed: • ≤10 total residual spots outside of drip tray • Count all visible dots no matter the size of it as 1 spot. ES6XX Splatter • Position the 11x17” sheet of paper underneath the unit such that 6” overhangs the front of the unit and 5.25” overhands the side. Use KPI Cappucino Cup. • Test at highest position of cup tray. • Count splatter drops on paper. Splatter KPIs
- 14. 46 Stream Spec: ± 5°X and Y direction ES6XX Stream • Once stream begins, wait 10 seconds and photograph stream using a positioned camera straight on facing the front of the unit. • Once stream begins, wait 10 seconds and photograph stream using a positioned camera perpendicular to the side of the unit. • At 10 seconds flow rate of stream should be a stable, continuous flow, indicating full extraction • Viscosity of stream: Syrupy consistency • Once brew is done stream may taper off and lighten slightly in the last 5 seconds of extraction Stream KPIs
- 15. 47 5/8/2025 Diagram ofKPIs CREMA Crema: Espresso 1:10 ≤ X ≤1:4 DRIPPAGE Varies SPLATTER ≤10 total spots when brewed into test cup from 90mm cup tray height ≤2 large spots (any spot over 10mm) when brewed into test cup from 90mm cup tray height. SOUND Under benchmark in CN (≤55dBa ref) SUBJECT TO CHANGE AFTER MAX LACOME DOES KPIS STREAM ± 5° X and Y direction
- 16. 48 5/8/2025 Espresso CremaKPIs Materials • 1x 50ml Graduated Cylinder, Borosilicate 3.3 Glass, Single Metric Scale, Karter Scientific • 1x Bag of Peets Espresso Forte Blend Whole Beans (2 months or less past roast date) • 1x Timer • 1x Breville Barista Express Impress Espresso Machine Setup • All materials at room temperature (20-25°C) at beginning of test Crema : Espresso Ratio 1: 𝐸𝑠𝑝𝑟𝑒𝑠𝑠𝑜 𝐿𝑖𝑞𝑢𝑖𝑑 𝑉𝑜𝑙𝑢𝑚𝑒 (𝑚𝐿) 𝐶𝑟𝑒𝑚𝑎 𝑉𝑜𝑙𝑢𝑚𝑒 (𝑚𝐿) Process 1) Position Graduated Cylinder directly underneath and within 1” of spout. The stream should not touch the sides of the cylinder. 2) Turn on machine, select grind size 16, pull double shot, and start timer. 3) After three minutes, record the espresso liquid volume and the crema volume. 4) After ten minutes, record the espresso liquid volume and the crema volume. 5) Rinse graduated cylinder with tap water, dry, and allow to reach room temperature. 6) With the machine warmed up, repeat steps 1-4.
- 17. 49 5/8/2025 Espresso CremaSugar-Test Materials • 1x Teaspoon • 1x Bag of Granulated Sugar • 1x Timer • 1x Breville Barista Express Impress Espresso Machine • 1 x KPI Mug • 1x Bag of Peets Espresso Forte Blend Whole Beans (2 months or less past roast date) Setup • All materials at room temperature (20-25°C) at beginning of test Process 1) Position KPI Mug on cup platform of machine. 2) Turn on machine, select grind size 16, pull double shot. Wait for crema to form (not immediate). 3) Sprinkle 4 grams of granulated sugar over the top of the crema very gently (use sieve if needed) and start timer. 4) If it stays on the surface for 10 seconds or more (Breville Impress Benchmark) it passes. 5) Take photo of crema Factors 1) Color should be uniform • Very dark color indicates over-extraction, grounds too fine • Light beige color indicates under-extraction, grounds too coarse • Dark dots or stripes indicate the temperature is too high, over-extraction 2) Bean Freshness NOTE DOWN ROAST DATE • Stale beans produce less crema, ensure less than 2 weeks-2 months have passed since roasting date 3) Water Pressure • Ensure water pressure doesn’t surpass 9-11 bars
- 18. 61 Functional Tests Sample Size Requirement/Protocol Check 5% Seeslide Pressure Check Protocol 100% - first 10,000 See slide Grinder Wheel Check 100% See slide Load Cell Dosing Check 100% See slide GS1 Burr Height 100% See Slide Steam Wand Cleaning 100% Record water temperature Input Voltage at 107V, 60HZ & 128V, 60HZ Water Brew: Classic 18oz 5 Volume delivered, Cup Temp, Brew Time, Reservoir Change Water Brew: Single, Double, Quad, Classic 16oz 5 Volume delivered (nothing should be delivered), Brew Time, Reservoir Change, Drip Tray Volume, Water Flow Path Water Brew: Double w/ Stopper Cleaning Disc 5 Time To Grind, Check Motor Doesn’t Stall Grinding 18g of beans: 1) Classic Sprover GS25 ; 2) ES GS1 ; 3) ES GS8 ; 4) ES GS19 5 Free Load RPM (comparing UI to tachometer) for 1 minute Frothing Empty: Free Load 5 Purge steam wand before recording the following: Whisk RPM (comparing UI to tachometer), Time to get water temp 65°C. Final temp check. Record serial streaming. Frothing Water: 2oz, 5oz, 8oz water with steam wand in place 5 Full reservoir with mating base for 1 hour. Full reservoir at plane test for 1 hour. Reservoir Test: Water Leakage Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Functional Check
- 19. 62 Note: 1. Provide imagesof test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Pressure Check Protocol Materials: 1. Modified Portafilter (Use a Breville portafilter) • *Diagram Pictured Below • QTY 2 • Fully closed portafilter • Calibrated portafilter for 9 bars 2. ES600 EB1 Unit 3. Pressure Gauge 4. Timer/Stopwatch 5. Water DO NOT USE COFFEE Protocol: 1. Visually inspect group head seal to ensure it is properly installed 2. Turn on unit and let it pre-heat. Run water through group head to ensure it is properly heated and primed. Ensure no leaking during pre-heat. 3. Use a calibrated pressure gauge to confirm the accuracy of the pressure reading from the “modified portafilter” 4. Install “modified portafilter” into the group head 5. Block off the needle valve. 6. Run serial during the water quad shot brew and place into linked folder above. 7. Insert the thermocouple into the group head and allow it to stabilize. Measure the pressure and temperature simultaneously. 8. Start a timer when you see water coming out. 9. Make sure we are between 9-11 bars for duration of water brew. 10. Note any sudden drop or fluctuations that might indicate a problem with the solenoid valve or group head seal. 11. Measure amount of water delivered. And record the temperature and any pressure fluctuations. 12. Inspect group head seal for any signs of damage or blowout Goals: • Verify that overpressure valve opens up in the right range (9-11 bars). Make sure unit can hit 9 bar. • Verify no leaking from group head at maximum pressure (11 bars) [5% / day]
- 20. 63 Note: 1. Provide imagesof test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI |Grinder Wheel Check Protocol: 1. Turn on unit and select double shot. 2. Insert portafilter under grinder and move grind wheel to Grind Size 1. 3. Go through Sizes 1-25 and check that screen updates every click. 4. Move detent slightly left and slightly right the maximum amount you can without hearing a click. Ensure display stays unchanged. 5. Repeat going from 25-1 checking the Grind UI for the same things. 6. Count total # of clicks between end stops in the fine to coarse direction, ensuring the total # is 24. Requirements: 1. Wheel should have 25 positions and 24 clicks between end stops when going from Fine to Coarse 2. Grind IQ Screen on the UI must update every time an audible click is heard 3. Grind IQ Screen must remain stable/unchanged when wiggling the detent as far left or as far right as allowable WITHOUT an audible click. MUST BE DONE IN BOTH DIRECTIONS. [also 100% check on the line] Goals: • Ensure grind sizes match 1 to 1 with 25 clicks between end stops. • Ensure that when there isn’t a click that the UI displaying grind size doesn’t change
- 21. 64 Note: 1. Provide imagesof test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI |Steam Wand Home Position Verification Protocol: [ 5% per day] 1. Ensure steam wand is in home position and has been aligned with the jig. 2. Run water purge and visually if the stream goes into hole in jug platform. Goals: • Understand if there is variability in the mechanism that the steam wand operates on • Exploratory = not pass/fail
- 22. 65 Note: 1. Provide imagesof test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Load Cell Dosing Check Protocol: 1. Calibrate load cell – please drop video of calibration in Linked Folder 2. Tare/zero the scale with empty portafilter and double basket. 3. Purge the grinder for 5 seconds at GS 12 (or manually grind into portafilter and dispose of the coffee) 4. Tare/zero the scale with empty portafilter and double basket 5. Press double and grind beans into a portafilter using GS 12 6. Weigh the full portafilter with the grounds output 7. Record weight and repeat 5 runs at Grind size 12 8. Do again at Location #2 repeating Steps 1-7 9. Do again at Location #3 repeating Steps 1-7 Please record actual data values and drop in folder with unit labeled: Folder for PSI Video/Image Documentation Spec: +/- 11% Passing Criteria: All 15 dosing runs must be withing the +/-11.11% (+/-2g) for a unit to PASS. If a run doesn’t pass, quarantine the unit, and the global team to review the value. [30 units per day] Goals: • Understand load cell coffee dosing accuracy and get a dataset large enough to account for run to run variation as well as unit to unit variation.
- 23. 66 Note: 1. Provide imagesof test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Steam Wand Cleaning Protocol: 1. Remove the steam wand tip 2. Place the frothing jug on the platform and confirm proper alignment 3. Run a steam cycle with WANT TIP OFF 4. Blow air pointing the air direction into the outlet narrow hole in the steam wand tip 5. Reassemble ensuring that the steam wand tip is torqued back on properly [100% check until DR is closed for capping] Goals: • Keep steam wands clean before shipping MP by running a purge through the body with tip off and blowing air through the tip
- 24. 67 Note: 1. Provide imagesof test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Particle Size Analysis Protocol: 1. Fully clean out grinder 2. Grind at GS 12 3. Measure out 18g of Starbucks Breakfast Blend beans into hopper 4. Grind a double shot and throw away the grounds 5. Measure out 18g beans in hopper and grind double shot 6. Mix sample well 7. Place 2g of grounds in particle analyzer 8. Record Dx 50 value before next run, use manual grinding mode to run grinder until empty and grounds stop falling out 9. Repeat for a total of 3 runs 10. Save data and report out dx50 and add to linked folder above: • Folder for PSI Video/Image Documentation [10 units / day ] Goals: • Make sure GS12 is at 175um +/- 75um
- 25. 72 Unit Stability 1) Placeunit on surface plate and position weight behind unit to prevent unit from sliding. 2) Apply 1.2kgf to center of all the buttons. 3) Measure gap between Foot A and B with feeler gauge between front foot and surface plate. 4) Next apply push force to Grind, Brew, and Froth buttons and measure foot gap 5) Do the final check by applying force to the top two corners of UI and see if unit has any wobble ES600 PSI Requirements ES6xx Surface Plate Weight ES6xx Surface Plate Weight A h A 1.2kgf Frothing Dial Start Brew Dial Start Grind Button Foot B Foot A Foot B Foot A Foot B Foot A Unit 1 Unit x Unit Flatness Test Measure gap with feeler gauge between each foot and surface plate. Reservoir Empty. No milk jug. Requirement Metric 0.0 – 0.3 mm foot gap Unit Flatness
- 26.
- 27. 87 • 2022 DriveResearch • Cups of coffee per day • 49% of people drink 3 to 5 cups of coffee a day • 40% of consumers drink 2 cups of coffee a day • 9% of consumers drink 6 to 8 cups of coffee a day • Preferred Roast • 49% of Americans prefer medium roast coffee • 28% of Americans prefer dark roast coffee • 12% of Americans prefer light roast coffee • 68% of Americans don’t drink decaf • 38% of Americans prefer their coffee unsweetened, while 49% use sugar • Milk in Coffee • 41% of people enjoy or prefer black coffee2% milk (18%) • Light cream (16%) • Almond milk (14%) • Milk/creamer (11%) • Oat milk (10%) • Coconut milk (9%) • Skim milk (9%) • 1% milk (7%) • Soy milk (5%) • 68% of Americans make coffee at home every day https://www.driveresearch.com/market-research-company-blog/coffee-survey/
- 28. 88 • https://sca.coffee/sca-news/discussing-key-findings-2022-national-coffee-data- trends-report • 2021NCDT Report • https://europro365- my.sharepoint.com/:b:/g/personal/aloukianova_sharkninja_com/Edxc77WdF8REt Xmyqii3pLkBlsp15-jKH4s2s7XtmHdbyQ?e=0vuuS3 • 2023 Demographic Coffee Trends • https://europro365- my.sharepoint.com/:b:/g/personal/aloukianova_sharkninja_com/EbrgYj1R_IJNlH 7YLm3Py9UB_syGV6vKWOpvBsFfmFa_Hg?e=DmE8e6
- 29. 89 • Spring 2023National Coffee Data Trends • The average American coffee drinker drinks just over 3 cups per day. • Lattes, espressos, and cappuccinos are in a three-way tie for America’s most popular specialty coffee beverage (each enjoyed by 16% of past-day coffee drinkers). • About one-third (32%) of past-week coffee drinkers had flavored coffee. Vanilla is the most popular flavor, followed by mocha, hazelnut, and caramel. • The most popular serving size is 12-16 ounces (52% of past-day coffee drinkers), followed by 5-8 ounces (44%), and 20+ ounces (12%). • Drip coffee makers are the most popular preparation method (41% of past-day coffee drinkers), followed by single- cup brewers (28%), cold brewing (11%), and espresso machines (9%). • Nearly 60% of coffee served in the United States is ‘gourmet’ (brewed from premium beans). Americans are choosing premium beans and espresso-based beverages over traditional coffee • Coffee drinkers are flocking to espresso-based beverages, with consumption of cappuccinos, lattes, and flat whites up by a staggering 50% in the same time period, driven in part by strong popularity with 25-39 year olds. • Cold brew and nitro coffees were virtually unknown in 2015, but now one in five Americans under age 40 consumes at least one every single week.
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- 31. 97 Accessories – inbox Portafilter Typically stored on the brew head or placed on the drip tray or on top of the unit Baskets Single, Double, XL Steam Frothing Jug Stored on its base Removable Frothing Whisk Stored in the jug Steam Frothing Lid - TBD Potential – prevent splashing/consumer perception Cleaning Disc For backflushing . Separate from descaling Cleaning Brush For cleaning the grinder and brew head
- 32. 98 Accessories – UpSell Knock Box Dispose used puck Alt Portafilters Customization Portafilter Screen Prevents/reduces channeling
- 33. KPI Cup forES6XX • Sweese 3.5oz Espresso Cup: Buy Here on Amazon OneDrive Links: - Espresso Drinkware / Reusable Drinkware Study - Drip Tray Study - Thermal Drinkware Survey - Espresso Unit Characterization.pptx
- 34. 100 Benchmark Metric Ingredients Recipe KPIKP IKPI Breville Oracle Touch Bubblesize (mm): 0.01-0.025 mm Viscosity (cP): 19-29 cP 8 oz of whole milk (latte fill line) Whole Milk Dairy Latte 8 oz of skim (latte fill line) Skim Milk Breville Oracle Touch Bubble size (mm): 0.01-0.03 mm Viscosity (cP): 8-18 cP 8 oz of oat milk (latte fill line) Oat Milk Plant Based Latte 8 oz of almond milk (latte fill line) Almond Milk Breville Oracle Touch Bubble size (mm): 0.02-0.025 Viscosity (cP): 130-150 cP 5 oz of whole milk (Cappuccino fill line) Whole Milk Dairy Cappuccino 5 oz of skim milk (Cappuccino fill line) Skim Milk Breville Oracle Touch Bubble size (mm): 0.02- 0.03 mm Viscosity (cP): 90-105 cP 5 oz of oat milk (Cappuccino fill line) Oat Milk Plant-based Cappuccino 5 oz of almond milk (Cappuccino fill line) Almond Milk Breville Oracle Touch Bubble size (mm): 0.01- 0.025 mm Viscosity (cP): 22-27 cP 5 oz of whole milk (Café au lait fill line) Whole Milk Dairy Café Au Lait 5 oz of skim milk (Café au lait fill line) Skim Milk Breville Oracle Touch Bubble size (mm): 0.01-0.03 mm Viscosity (cP): 8- 18 cP 5 oz of oat milk (Café au lait fill line) Oat Milk Plant-based Café Au Lait 5 oz of almond milk (Café au lait fill line) Almond Milk Breville Oracle Touch Bubble size (mm): 0.02-0.025 mm Viscosity (cP): 140-150 cP 2 oz of whole milk (macchiato fill line) Whole Milk Dairy Macchiato 2 oz of skim milk (macchiato fill line) Skim Milk Breville Oracle Touch Bubble size (mm): 0.02-0.03 mm Viscosity (cP): 130-140 cP 2 oz of oat milk (macchiato fill line) Oat Milk Plant-based Macchiato 2 oz of almond milk (macchiato fill line) Almond Milk Steam Froth KPIs