SOP 5.5: Mocha
Hot Drink Preparation
System: Coffee Preparation
1. Purpose
This SOP defines the standard procedure for preparing high-quality mochas at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations.
2. Scope
Applies to all baristas and staff preparing mochas 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
- Chocolate sauce or powder
- Whipped cream (optional)
4. Espresso Preparation
4.1 Prepare double shot espresso (40-50ml) following SOP 5.1.
4.2 Pour espresso into 12oz cup immediately after extraction.
5. Chocolate Addition
5.1 Add 20-30ml premium chocolate sauce or 2 tablespoons chocolate powder to cup.
5.2 Stir chocolate and espresso together until fully combined and smooth.
5.3 Ensure no chocolate sediment remains at bottom of cup.
6. Milk Steaming & Texturing
6.1 Use fresh, cold milk from refrigerator (below 5°C).
6.2 Fill pitcher to appropriate level (no more than halfway for proper expansion).
6.3 Purge steam wand before use.
6.4 Position steam wand just below milk surface at an angle.
6.5 Create microfoam by introducing air in first few seconds, then submerge wand to heat and texture.
6.6 Heat milk to 60-65°C (use thermometer or touch test).
6.7 Tap pitcher on counter and swirl to remove large bubbles and create glossy texture.
6.8 Clean and purge steam wand immediately after use.
7. Drink Assembly
7.1 Pour steamed milk into chocolate-espresso mixture, holding back microfoam with spoon.
7.2 Top with thin layer of microfoam (approximately 5-10mm).
7.3 Add whipped cream if requested.
7.4 Drizzle chocolate sauce on top for presentation if desired.
7.5 Serve immediately at optimal temperature (65-70°C).
8. Quality Standards
8.1 Chocolate should be fully dissolved with no sediment.
8.2 Balanced flavour of espresso, chocolate, and milk sweetness.
8.3 Milk should be smooth and creamy with no large bubbles.
8.4 Presentation should be clean and professional.
9. Customization
9.1 Accommodate requests for extra shots, extra chocolate, or alternative milks.
9.2 Offer oat, almond, soy, or coconut milk for dietary requirements.
9.3 Adjust chocolate intensity to customer preference.
9.4 Confirm allergen requirements (chocolate may contain milk, soy, or nuts).
10. Health & Safety
10.1 Handle hot equipment and liquids with care.
10.2 Maintain clean work area to prevent slips and spills.
10.3 Follow machine manufacturer safety guidelines.
10.4 Check chocolate sauce expiry dates and storage temperatures.
11. 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