SOP 5.1: Espresso
Hot Drink Preparation
System: Coffee Preparation
1. Purpose
This SOP defines the standard procedure for preparing high-quality espresso at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations.
2. Scope
Applies to all baristas and staff preparing espresso at mobile Tuk Tuk units and fixed shop locations.
3. Equipment Required
- Frachino espresso machine
- Coffee grinder
- Tamper
- Scales
- Cups and takeaway containers
4. Espresso Extraction
4.1 Ensure espresso machine is at operating temperature (90-96°C).
4.2 Grind fresh coffee beans immediately before extraction to medium-fine consistency.
4.3 Dose 18-20g of ground coffee for a double shot into portafilter.
4.4 Distribute grounds evenly and tamp with consistent pressure (approximately 15kg).
4.5 Lock portafilter into group head and start extraction immediately.
4.6 Extract for 25-30 seconds to yield 40-50ml of espresso.
4.7 Espresso should have a golden-brown crema layer on top (approximately 3-4mm).
5. Quality Standards
5.1 Espresso should be rich, balanced, and aromatic with no burnt or sour notes.
5.2 Crema should be thick, golden-brown, and persistent.
5.3 Serve immediately after extraction in pre-warmed cup (65-70°C).
5.4 Presentation should be clean and professional.
6. Customization
6.1 Accommodate requests for single or triple shots.
6.2 Offer decaffeinated espresso if available.
6.3 Confirm allergen requirements if applicable.
7. Health & Safety
7.1 Handle hot equipment and liquids with care.
7.2 Maintain clean work area to prevent slips and spills.
7.3 Follow machine manufacturer safety guidelines.
8. References
- UK Food Standards Agency: Food Hygiene Guidelines
- Health and Safety Executive: Workplace Safety
- Specialty Coffee Association: Espresso Standards
Version: V2
Effective Date: October 2025
Review Date: April 2026
Approved by: Dan, Director