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Although the can has been closed with the black lid and the white rubber seal, the coffee will now have been in contact with oxygen. This causes the gradual oxidation of the oils over time.

Given that we are sill uncertain about the date when businesses will be able to reopen, and this could still be some time off, we recommended that you do not use that coffee to serve customers when your business reopens. If you have a small domestic coffee grinder, you could grind any left-over coffee and use it for Moka or Filter Coffee.

Your equipment is fundamental for your daily work, and it is important to keep it well maintained, even during a prolonged period of inactivity, such as during the emergency we are experiencing. Below you will find all the things you need to do, step by step:

Start with the espresso machine: if you have not already done so, before switching it off, you need to clean the filters and the filter holders with detergent and then thoroughly clean all the group heads using a blind filter and detergent (this is not possible on lever machines). Then:

a) if you decide to set the espresso machine in standby mode (reduces consumption by about 80%), leave the filter holder attached loosely.
b) if you completely turn off the espresso machine, you need to turn off the mains water supply at the tap and leave the filter holder unattached.
 
The next step is maintenance of the grinder. Before turning it off you must:
c) shut the "gate" on the adapter and grind any remaining coffee.
d) empty and clean the dispenser using a dry ,food-grade, bristle brush.
e) remove the adapter from the can and close it with a black cap and white rubber seal.
f) turn off the grinder-doser.

The last thing to deal with is the water softener. Before turning it off you must:
g) Empty the salt tank and carefully clean the inside using hot water and a clean sponge.
h) Turn off the softener by unplugging the transformer from the mains.
 
For espresso machines that are switched off completely, you need to switch off the water supply at the tap.

NB: If the equipment is used occasionally for any reason while the business is closed, we recommend normal daily cleaning and maintenance.

Cleaning the equipment is essential. It is also important to correctly undertake all the necessary tasks before opening.

Please refer to your machine operating manual for reactivating after a period of inactivity.

It is good practice to use only professional detergents (powder or tablets) to clean your espresso machine and grinder-doser. The same applies to the illy Cold Brew dispenser (the detergent is supplied).

We therefore advise you to check that you have the professional detergents you will need, and if necessary order more as soon as possible, thus avoiding the use of lemon, vinegar, baking soda or other products.

There are many activities you can do to make the most of the time we have available at the moment. Above all, focus on renewing your offer and improving your knowledge of specific topics. Here are some ideas:

a) develop a new menu: with the time available, it may be helpful to review your offer and delight your customers with new products once the emergency is over.

b) spend some time on your social networks: it is very important to keep your customer community engaged, something which social networks are ideal for. Keep them active!

c) study and experiment with new cooking methods, new recipes and new preparations: spending time experimenting and studying will help you impress your customers as soon as the emergency is over.

d) work together with your staff to improve their knowledge of the products you offer: employees who have a good understanding of the products you offer will be able to sell them better, be more persuasive and be better at "cross selling", which is the ability to sell additional products.

e) Work on new business opportunities: this is the ideal time to renew your offer, also in terms of service. Think about new opportunities, such as take-away services, catering services, developing your offer for lunch or Sunday brunch. These can be a key factor to help your business stand out when you reopen.

 
This situation is a unique opportunity to take advantage of the time available to tackle all the things we never find time for in our hectic lives. There are lots of things we can do which will be very useful, here are some ideas:

a) Make a schedule for your staff rota: for the reopening, start with more structured and wide-ranging shifts, which will make it easier to organise the whole team. Try to implement a two-week rota from the start, this will help employees to organize their private lives better and make them more enthusiastic in the workplace.

b) Make a list for cleaning: after a long period of inactivity, even if maintenance and cleaning of the premises and equipment has already been carried out, it will be necessary to do so again before reopening. It is important to immediately make a list of the maintenance and cleaning procedures for the counter, the refrigerators, the store room, preparation areas and equipment, as well as paying particular attention to checking inventories and expiration dates.

c) Your counter is also very important: making sure the space and your equipment is well organised is essential for an efficient and functional workspace. This is the perfect time to take a critical look and make any changes.

d) Involve your staff: in this difficulty period, employees are also having a difficult time. Motivate them by involving them where possible in the team to evaluate possible initiatives for recovery, or organize online meetings. This will help them develop a stronger sense of belonging and will make them feel useful.

e) The counter displays are always very important in communicating your offer, and they will be just as important for your reopening. Make the most of this time to prepare your price tags and redesign your displays, which can give you a significant advantage over your competition.

f) It’s a great time to improve the communication of your business’ image. For example by improving or modifying your logo, uniforms, packaging, business cards or any other materials that communicate with your customers (in marketing jargon these are called "touch points": the points of contact with the public). This will help to bring new life to your business, and show your customers a fresh new look.

g) making a checklist of the main activities you need to carry out is an excellent idea, to help you start on the right foot, and avoid the risk of forgetting something important. Here are some ideas:

     i. Make a list of all the cleaning tasks: after a long period of inactivity, even if the premises and equipment were maintained and cleaned before closing, it will be necessary to do so again prior to reopening.

     ii. It is important to immediately make a list of maintenance and cleaning operations for: the counter, espresso machine, grinder-doser, refrigerators, store room, preparation areas and all equipment, including those for ancillary preparations, such as the illycrema machine, or the hot chocolate maker. Each piece of equipment will require specific attention.

     iii. Check that you have a supply of professional detergents, if you have run short of anything, you will need to be prepared to order or obtain them in order to perform sanitation and maintenance tasks correctly.
     iv.Prepare to make an inventory of your products, check stock levels, check the expiry dates and organize your store room.

     v. If you find equipment or products in an unsuitable condition, you will need to dispose of them or, if appropriate, repair them.

Taking advantage of the time available to improve your training is always a good tactic.

It is an excellent idea to improve your skills with a deeper understanding of the raw material, taking a look at the life cycle of coffee, its history and evolution around the world, the transformation techniques and its sensorial characteristics.

This extra knowledge will enable you to fully recognise the factors that determine and guide growth and improvement.
There are numerous books to help you, including “Aroma of the World”, an entertaining but educational read, where the author Elisabetta Illy takes us on a journey of discovery based on our cup of coffee. The book is published by Hoepli, with the contribution of Andrea Illy and in collaboration with the Università del Caffè.

Finally, there is the illy YouTube channel, in the Coffee Expertise playlist where can watch four different videos made by the illycaffè Università del Caffè which give an introduction to the principal areas around the culture of quality coffee and illy coffee.

Knowing how to communicate your products to your customer is a fundamental factor in achieving high standards of quality in service. Being prepared is essential to make sure you can do it better.

In order to guide your customers in the tasting experience of espresso, you firstly need to understand the sensorial characteristics we want to pay attention to.

You also need to remember that all the senses are involved in the experience: our sense of taste evaluates the three elements of bitterness, acidity and sweetness; our sense of smell recognizes aromas, such as chocolate, caramel, floral or fruity; and our sense of touch recognizes the “body” - the density and viscosity of the coffee.

Sight evaluates the crema on the espresso, whose hazelnut colour is an indicator of correct preparation, and finally hearing acts in a less evident but equally important way, as all the sounds that surround us when we taste our coffee influence our final perception.

Take a look at the videos by the Università del Caffè on the illy YouTube channel. This engaging and educational video will let you explore the subject of tasting in more depth, and the first section includes the definition of espresso and its preparation.

The next step in this process is to thoroughly understand the specific characteristics of the illy blend and the different Taste Intensities of Classico, Intenso and Forte.

The illy Classico blend has a balanced taste that tends more towards acidity than bitterness, with a distinct sweetness that is particularly noticeable in the aftertaste. The most distinctive aromatic notes are of caramel and orange blossom (citrus), with a slight hint of jasmine.

The illy Intenso blend has a balanced taste that tends more to bitterness than acidity and a full-bodied aftertaste. Cocoa and dried fruit are the aromatic notes that stand out most.

To accompany your customers in the espresso tasting experience, try the following approach:

a) Invite them to sip a glass of water before tasting as it helps to "prepare" the palate.

b) Suggest they try not adding any sugar, if they habitually use it, in order to get the palate accustomed to perceiving the quality and characteristics of "unadulterated" coffee.

c) Accompany the tasting by describing the characteristics that can be found in the illy blend according to the knowledge and awareness you have developed.

The methods for preparing coffee have evolved and transformed  considerably throughout history. Nowadays, there are new possibilities and approaches being introduced to the market that can give you the opportunity to expand your coffee offer. In this context, Chemex and French Press are well worth investigating.

Chemex is a genuine design object, invented in 1941 by the German-born American scientist Peter J. Schlumbohm. The glass vessel has an hourglass shape with an unmistakable wooden collar, tied with a leather strap, to make it easy to grip. It is used with specific and characteristic conical filters into which the ground coffee is placed. Chemex coffee requires a manual preparation technique, which involves pouring hot water slowly over the coffee with circular movements to facilitate percolation, then waiting for the necessary amount of time until the filtration is complete.

Also known as Melior, cafetière à piston or plunger coffee, this preparation method is known around the world as “French Press”, named after the country where it was invented in 1857. It uses the infusion technique but, unlike oriental or Turkish coffee, the coffee is filtered before being served. The unmistakable coffee maker consists a cylindrical jug and a lid with a plunger, which is used to separate the drink from the coffee powder.

Both preparations are considered “Slow Preparations”, a category of preparations that require more time than the canonical 30 seconds for espresso. These methods offer very scenographic coffee rituals. They can be prepared right before the eyes of your customers, inviting them to discover an alternative experience to that of espresso.

The Università del Caffè was founded in 1999, based on the wealth of knowledge built up over the almost 90 years of illycaffè history, and from our desire to share this knowledge with the aim of promoting and spreading the culture of quality coffee. The training and education activities of the Università del Caffè are designed to contribute to continuous growth and improvement throughout the supply chain.

Visit the website www.unicaffe.com  where you can explore the range of training opportunities dedicated to professionals in the coffee-shop, restaurant and hospitality sectors.

Here is a selection of links where you can find information and resources designed for professionals:

• Università del Caffè
  
• illy YouTube channel
  
• illy value report
  
• illy Facebook
  
• Università del Caffè Facebook
  
• illy instagram
  
• illy Shop