SOP 5.8: Tea Hot Drink Preparation System: Beverage Preparation 1. Purpose This SOP defines the standard procedure for preparing high-quality tea at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations. 2. Scope Applies to all baristas and staff preparing tea at mobile Tuk Tuk units and fixed shop locations. 3. Equipment Required Hot water dispenser or kettle Teapots (for loose leaf tea) Cups and takeaway containers Thermometer Timer Tea strainer (for loose leaf) Teaspoons and measuring spoons Selection of tea bags and loose leaf teas Milk jug Sugar, honey, and sweeteners 4. Water Temperature Guidelines 4.1 Black Tea: 95-100°C (boiling water) 4.2 Green Tea: 70-80°C (cooled slightly from boiling) 4.3 White Tea: 65-75°C (cooled significantly from boiling) 4.4 Herbal/Fruit Tea: 95-100°C (boiling water) 4.5 Oolong Tea: 85-95°C (slightly cooled from boiling) 5. Steeping Time Guidelines 5.1 Black Tea: 3-5 minutes 5.2 Green Tea: 2-3 minutes 5.3 White Tea: 4-6 minutes 5.4 Herbal/Fruit Tea: 5-7 minutes 5.5 Oolong Tea: 3-5 minutes 6. Tea Bag Preparation 6.1 Place tea bag in cup or teapot. 6.2 Heat water to appropriate temperature for tea type. 6.3 Pour hot water over tea bag, filling cup to appropriate level. 6.4 Set timer for recommended steeping time. 6.5 Remove tea bag after steeping time has elapsed. 6.6 Serve immediately with milk, sugar, honey, or lemon as requested. 7. Loose Leaf Tea Preparation 7.1 Measure 1 teaspoon (2-3g) loose leaf tea per cup into teapot. 7.2 Add one extra teaspoon “for the pot” if making multiple cups. 7.3 Heat water to appropriate temperature for tea type. 7.4 Pour hot water over tea leaves in teapot. 7.5 Set timer for recommended steeping time. 7.6 Strain tea into cup after steeping time has elapsed. 7.7 Serve immediately with accompaniments as requested. 8. Quality Standards 8.1 Water should be fresh and recently boiled (not reboiled). 8.2 Tea should be brewed to correct strength – not weak or over-steeped. 8.3 Temperature should be appropriate for tea type. 8.4 Presentation should be clean and professional. 8.5 Accompaniments (milk, sugar, lemon) should be offered or provided as requested. 9. Customization 9.1 Accommodate requests for stronger or weaker tea (adjust steeping time). 9.2 Offer dairy milk or alternative milks (oat, almond, soy). 9.3 Provide sugar, honey, sweeteners, or lemon as requested. 9.4 Offer iced tea option if available (brew double strength, pour over ice). 9.5 Confirm allergen requirements if using flavoured teas. 10. Health & Safety 10.1 Handle hot water and equipment with extreme care. 10.2 Warn customers that tea is very hot when serving. 10.3 Maintain clean work area to prevent slips and spills. 10.4 Store tea in cool, dry place away from strong odours. 10.5 Check tea expiry dates regularly and rotate stock. 10.6 Use separate utensils for different tea types to avoid flavour contamination. 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

SOP 5.7: Hot Chocolate Hot Drink Preparation System: Beverage Preparation 1. Purpose This SOP defines the standard procedure for preparing high-quality hot chocolate at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations. 2. Scope Applies to all baristas and staff preparing hot chocolate at mobile Tuk Tuk units and fixed shop locations. 3. Equipment Required Frachino espresso machine (steam wand) Milk steaming pitcher Thermometer Scales or measuring spoons Cups and takeaway containers Premium hot chocolate powder or sauce Whipped cream (optional) Marshmallows (optional) Chocolate shavings or cocoa powder (optional) 4. Hot Chocolate Base Preparation 4.1 Add 2-3 tablespoons (20-30g) premium hot chocolate powder to cup. 4.2 Alternatively, add 30-40ml premium chocolate sauce if using liquid base. 4.3 Add small amount of hot water (approximately 30ml) to create smooth paste. 4.4 Stir thoroughly until chocolate is fully dissolved with no lumps. 5. Milk Steaming & Preparation 5.1 Use fresh, cold milk from refrigerator (below 5°C). 5.2 Fill pitcher to appropriate level for cup size (8oz or 12oz). 5.3 Purge steam wand before use. 5.4 Position steam wand just below milk surface at an angle. 5.5 Create light microfoam by introducing minimal air, focusing on heating. 5.6 Heat milk to 65-70°C (slightly hotter than coffee drinks). 5.7 Tap pitcher on counter and swirl to create smooth texture. 5.8 Clean and purge steam wand immediately after use. 6. Drink Assembly 6.1 Pour steamed milk into chocolate paste while stirring to combine. 6.2 Fill cup to appropriate level, leaving room for toppings if requested. 6.3 Top with light layer of foam (approximately 5mm). 6.4 Add whipped cream if requested. 6.5 Add marshmallows if requested. 6.6 Dust with cocoa powder or add chocolate shavings for presentation. 6.7 Serve immediately at optimal temperature (65-75°C). 7. Quality Standards 7.1 Hot chocolate should be rich, smooth, and creamy with no lumps. 7.2 Chocolate flavour should be prominent and well-balanced. 7.3 Temperature should be hot but not scalding. 7.4 Presentation should be clean and appealing. 7.5 Toppings should be applied neatly if requested. 8. Customization 8.1 Accommodate requests for extra chocolate or lighter/stronger flavour. 8.2 Offer oat, almond, soy, or coconut milk for dietary requirements. 8.3 Offer dairy-free whipped cream alternative if available. 8.4 Adjust sweetness level to customer preference. 8.5 Confirm allergen requirements (chocolate may contain milk, soy, or nuts). 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 Check chocolate powder/sauce expiry dates and storage conditions. 9.5 Store chocolate products in cool, dry place away from direct sunlight. 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

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

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

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

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

SOP 5.2: Latte Hot Drink Preparation System: Coffee Preparation 1. Purpose This SOP defines the standard procedure for preparing high-quality lattes at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations. 2. Scope Applies to all baristas and staff preparing lattes 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 shot espresso (40-50ml) following SOP 5.1. 4.2 Pour espresso into 12oz 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 microfoam with spoon. 6.2 Top with thin layer of microfoam (approximately 5-10mm). 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 Milk should be smooth, creamy, and sweet with no large bubbles. 7.2 Espresso flavour should be balanced with milk sweetness. 7.3 Presentation should be clean and professional. 7.4 Ratio approximately 1 part espresso to 3-4 parts steamed milk. 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

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