SOP 5.3: Cappuccino
Hot Drink Preparation
System: Coffee Preparation
1. Purpose
This SOP defines the standard procedure for preparing high-quality cappuccinos at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations.
2. Scope
Applies to all baristas and staff preparing cappuccinos at mobile Tuk Tuk units and fixed shop locations.
3. Equipment Required
- Frachino espresso machine
- Coffee grinder
- Tamper
- Milk steaming pitcher
- Thermometer
- Scales
- Cups and takeaway containers
- Cocoa powder (optional)
4. Espresso Preparation
4.1 Prepare double shot espresso (40-50ml) following SOP 5.1.
4.2 Pour espresso into 8oz cup immediately after extraction.
5. Milk Steaming & Texturing
5.1 Use fresh, cold milk from refrigerator (below 5°C).
5.2 Fill pitcher to appropriate level (no more than halfway for proper expansion).
5.3 Purge steam wand before use.
5.4 Position steam wand just below milk surface at an angle.
5.5 Create microfoam by introducing air in first few seconds, then submerge wand to heat and texture.
5.6 Heat milk to 60-65°C (use thermometer or touch test).
5.7 Tap pitcher on counter and swirl to remove large bubbles and create glossy texture.
5.8 Clean and purge steam wand immediately after use.
6. Drink Assembly
6.1 Pour steamed milk into espresso, holding back thick microfoam with spoon.
6.2 Top with thick layer of microfoam (approximately 15-20mm).
6.3 Dust with cocoa powder if requested.
6.4 Serve immediately at optimal temperature (65-70°C).
7. Quality Standards
7.1 Equal parts espresso, steamed milk, and thick microfoam (1:1:1 ratio).
7.2 Milk should be smooth and creamy with no large bubbles.
7.3 Thick foam layer should be velvety and persistent.
7.4 Presentation should be clean and professional.
8. Customization
8.1 Accommodate requests for extra shots or alternative milks.
8.2 Offer oat, almond, soy, or coconut milk for dietary requirements.
8.3 Adjust foam thickness to customer preference.
8.4 Confirm allergen requirements and cross-contamination concerns.
9. Health & Safety
9.1 Handle hot equipment and liquids with care.
9.2 Maintain clean work area to prevent slips and spills.
9.3 Follow machine manufacturer safety guidelines.
10. References
- UK Food Standards Agency: Food Hygiene Guidelines
- Health and Safety Executive: Workplace Safety
- Specialty Coffee Association: Brewing Standards
Version: V2
Effective Date: October 2025
Review Date: April 2026
Approved by: Dan, Director