SOP 5.4: Flat White
Hot Drink Preparation
System: Coffee Preparation
1. Purpose
This SOP defines the standard procedure for preparing high-quality flat whites at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations.
2. Scope
Applies to all baristas and staff preparing flat whites 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
4. Espresso Preparation
4.1 Prepare double ristretto shot (30-35ml) following SOP 5.1 with shorter extraction time.
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 minimal air, 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 create velvety, glossy texture with minimal large bubbles.
5.8 Clean and purge steam wand immediately after use.
6. Drink Assembly
6.1 Pour velvety steamed milk into espresso with minimal foam separation.
6.2 Top with very thin layer of microfoam (approximately 3-5mm).
6.3 Finish with latte art if trained and capable.
6.4 Serve immediately at optimal temperature (65-70°C).
7. Quality Standards
7.1 Velvety microfoam should be smooth, creamy, and integrated with milk.
7.2 Minimal separation between milk and foam layers.
7.3 Espresso flavour should be prominent with balanced milk sweetness.
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 milk quantity and foam ratio 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