SOP 5.6: Cortado
Hot Drink Preparation
System: Coffee Preparation
1. Purpose
This SOP defines the standard procedure for preparing high-quality cortados at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations.
2. Scope
Applies to all baristas and staff preparing cortados at mobile Tuk Tuk units and fixed shop locations.
3. Equipment Required
- Frachino espresso machine
- Coffee grinder
- Tamper
- Milk steaming pitcher
- Thermometer
- Scales
- Small cups (4-5oz) and takeaway containers
4. Espresso Preparation
4.1 Prepare double shot espresso (40-50ml) following SOP 5.1.
4.2 Pour espresso into 4-5oz cup or glass immediately after extraction.
5. Milk Steaming & Texturing
5.1 Use fresh, cold milk from refrigerator (below 5°C).
5.2 Fill pitcher with small quantity of milk (approximately 40-50ml).
5.3 Purge steam wand before use.
5.4 Position steam wand just below milk surface at an angle.
5.5 Create minimal microfoam by introducing very little air, focusing on heating rather than texturing.
5.6 Heat milk to 60-65°C (use thermometer or touch test).
5.7 Tap pitcher on counter and swirl gently to integrate any foam.
5.8 Clean and purge steam wand immediately after use.
6. Drink Assembly
6.1 Pour equal amount of steamed milk to espresso (approximately 40-50ml milk to 40-50ml espresso).
6.2 Pour slowly to maintain 1:1 ratio of espresso to milk.
6.3 Minimal foam layer on top (approximately 2-3mm).
6.4 Serve immediately at optimal temperature (65-70°C).
7. Quality Standards
7.1 Equal parts espresso and steamed milk (1:1 ratio).
7.2 Strong espresso flavour balanced with milk sweetness.
7.3 Minimal foam layer – focus on liquid milk.
7.4 Small, concentrated drink served in appropriate small cup or glass.
7.5 Presentation should be clean and professional.
8. Customization
8.1 Accommodate requests for single or triple shots (adjust milk ratio accordingly).
8.2 Offer oat, almond, soy, or coconut milk for dietary requirements.
8.3 Maintain 1:1 ratio regardless of customization.
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.
9.4 Take extra care with small cups to prevent burns.
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