# 3.3 Food Allergy or Intolerance Sign **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.3 — ## Purpose To provide a standardised sign that informs customers how to access allergen information at Little Coffee Bean Co locations. — ## Sign Content The following sign should be displayed prominently at all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops): — ### **DO YOU HAVE A FOOD ALLERGY OR INTOLERANCE?** **Please inform a member of staff before ordering.** We take allergies seriously and want to help keep you safe. Our staff can provide detailed allergen information for all menu items. **Please ask about:** – Ingredients in any item – Potential cross-contamination risks – Allergen-free preparation options **The 14 Major Allergens We May Use:** Cereals (Gluten) • Crustaceans • Eggs • Fish • Peanuts • Tree Nuts • Milk • Molluscs • Mustard • Celery • Sesame • Sulphites • Lupin **If you experience an allergic reaction, please inform staff immediately.** — ## Display Requirements – **Location:** Prominently displayed at point of order (counter, till area, or menu board) – **Size:** A4 or larger for visibility – **Format:** Laminated or protected to withstand moisture and handling – **Frequency:** At least one sign per location; multiple signs recommended for busy areas – **Language:** English (Welsh version available if required) – **Updates:** Review and replace annually or when allergen information changes — ## Alternative Approaches If a physical sign is not suitable (e.g., very small mobile unit), staff must: – Verbally inform all customers about allergen procedures – Provide written allergen information upon request – Display allergen information on menus or information packs – Ensure at least one staff member is present to discuss allergies — ## Complementary Materials This sign should be supported by: – Detailed allergen information on menus – Staff training on allergen communication – Product specification sheets with allergen details – Clear procedures for allergen-free preparation — ## References – UK Food Standards Agency (FSA) Allergen Guidance – Natasha’s Law Compliance – Food Business Operator Best Practice
3.2 Be Allergy Aware & Save a Life Factsheet
# 3.2 Be Allergy Aware & Save a Life Factsheet **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.2 — ## Purpose To educate staff on the serious nature of food allergies and provide practical guidance on how to prevent allergic reactions in customers. — ## Why Allergen Management Matters Food allergies can cause severe, life-threatening reactions. Even small amounts of an allergen can trigger anaphylaxis in some individuals. Staff awareness and careful allergen management can save lives. — ## The 14 Major Allergens All Little Coffee Bean Co staff must be familiar with these allergens: **Cereals (Gluten)** | **Crustaceans** | **Eggs** | **Fish** **Peanuts** | **Tree Nuts** | **Milk** | **Molluscs** **Mustard** | **Celery** | **Sesame** | **Sulphites** **Lupin** | **Molluscs** — ## Best Practice for Allergen Safety ### Before Service – Check all ingredients for allergen declarations – Ensure allergen information is visible and accessible – Review menu items and their allergen content – Prepare allergen-free items separately ### During Service – **Always ask customers:** “Do you have any allergies or intolerances?” – Listen carefully to customer responses – Inform customers of potential cross-contamination risks – Prepare food with care, following segregation procedures – Never assume an allergen is not present ### After Service – Clean all surfaces, utensils, and equipment thoroughly – Dispose of allergen-containing waste safely – Update records if allergen-related issues occur — ## Recognising an Allergic Reaction **Mild symptoms:** – Itching or tingling in the mouth – Mild swelling of lips, mouth, or throat – Skin rash or hives **Severe symptoms (Anaphylaxis):** – Difficulty breathing or shortness of breath – Swelling of face, lips, or throat – Dizziness or confusion – Collapse or loss of consciousness — ## In Case of a Suspected Allergic Reaction 1. **Call 999 immediately** 2. If the customer has an EpiPen, help them use it if they request assistance 3. Keep the customer calm and lying down (unless vomiting) 4. Do not move the customer unnecessarily 5. Stay with the customer until emergency services arrive 6. Report the incident to management immediately 7. Complete an incident report form — ## Key Messages ✓ **Take all allergy concerns seriously** ✓ **Ask every customer about allergies** ✓ **Prevent cross-contamination** ✓ **Communicate clearly about allergen risks** ✓ **Know how to respond to emergencies** — ## References – UK Food Standards Agency (FSA) – Anaphylaxis Campaign – NHS Allergy Information
3.1 Allergen Checklist for Food Businesses
# 3.1 Allergen Checklist for Food Businesses **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.1 — ## Purpose To provide staff with a practical checklist for managing allergens effectively in food preparation and service, ensuring customer safety and compliance with UK Food Standards Agency (FSA) requirements. — ## Scope This checklist applies to all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops) and all staff involved in food preparation, service, and allergen communication. — ## Allergen Checklist ### Menu Planning & Ingredient Recording – [ ] All menu items have been reviewed for allergen content – [ ] Allergen information is recorded on product specification sheets – [ ] Ingredients are kept in original or clearly labelled containers – [ ] Recipes include allergen ingredient information – [ ] Allergen information is up to date and reviewed regularly – [ ] Staff are aware of recipe changes and updated allergen information ### Food Preparation & Cross-Contamination Prevention – [ ] Separate preparation areas are designated for allergen-free items where possible – [ ] Dedicated utensils, chopping boards, and equipment are used for allergen-free preparation – [ ] Cleaning procedures between allergen-containing and allergen-free items are followed – [ ] Staff wash hands thoroughly before handling allergen-free items – [ ] Allergen-containing ingredients are stored separately and clearly labelled – [ ] Time and space segregation is used to prevent cross-contamination ### Customer Communication – [ ] Allergen information is displayed on menus or information packs – [ ] Staff are trained to discuss allergens with customers – [ ] Customers are asked about allergies/intolerances before ordering – [ ] Written allergen information is available at point of sale – [ ] Staff understand free-from, gluten-free, and vegan claims and their limitations – [ ] Customers are informed of cross-contamination risks where applicable ### Staff Training & Competency – [ ] All staff have completed food allergen training – [ ] Staff understand the 14 major allergens – [ ] Staff know how to identify allergen-containing ingredients – [ ] Staff understand cross-contamination risks – [ ] Staff are trained on customer communication regarding allergies – [ ] Training is refreshed annually or when procedures change ### Documentation & Records – [ ] Allergen ingredient templates are completed for all menu items – [ ] Records are kept of staff allergen training – [ ] Incident reports are completed if allergen-related issues occur – [ ] Supplier information includes allergen declarations – [ ] Allergen information is reviewed and updated regularly — ## The 14 Major Allergens (UK Requirements) 1. Cereals containing gluten (wheat, barley, oats, rye) 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, pistachios, Brazil nuts, macadamia nuts) 7. Milk 8. Molluscs 9. Mustard 10. Celery 11. Sesame 12. Sulphites 13. Lupin 14. Molluscs — ## Key Responsibilities – **All Staff:** Follow allergen procedures, communicate with customers, maintain cleanliness – **Managers:** Ensure training is current, oversee allergen procedures, investigate incidents – **Directors:** Review allergen policies, ensure compliance, allocate resources — ## References – UK Food Standards Agency (FSA) Allergen Guidance – Natasha’s Law (Food Information Regulations 2014) – Food Business Operator Responsibilities
7.4 Pizza Preparation SOP
SOP Number: 7.4 Version: V2 Date: October 2025 Category: Food Preparation Overview Pizza dough is prepared fresh using traditional methods. This recipe makes 10 dough balls and can be doubled for larger batches. Dough balls can be refrigerated for up to 7 days. Equipment Required Large mixing bowl Lightly floured surface Cling film Plastic wrap Proving tubs (optional) Warm water Date labels Airtight containers or plastic wrap Ingredients (Makes 10 dough balls) 480g (17oz) warm water (40-50°C) 7g instant dried yeast 750g plain flour 1 tablespoon salt 1½ tablespoons olive oil 100g (3.5oz) semolina or rice flour for dusting Note: Double the mixture to double the amount of dough Pizza Dough Preparation Method Step 1: Activate Yeast Place 3 heaped tablespoons flour into a bowl Whisk into warm water Once whisked, add the yeast and whisk again Leave in a warm place for around 5 minutes until the mixture is frothy Step 2: Mix Dough In a large bowl, add half the flour plus the yeast mixture Mix well Add the salt and remaining flour to the mix Turn out onto a lightly floured surface Knead for 8-10 minutes Step 3: First Prove Drizzle the bottom of the bowl with olive oil Place the dough ball back in the bowl Drizzle oil on top Cover the bowl with cling film Leave in a warm place for 20-30 minutes, or until the dough has doubled in size (whichever comes first) Alternative Proving Method: Put warm water in an empty proving tub Put the dough in another proving tub Sit the dough proving tub over the proving tub filled with water Leave until dough doubles in size Step 4: Shape Dough Balls Divide the bulk-proofed dough into 10 x 125g balls Ball up the dough, ensuring the tops of the balls are smooth Brush with olive oil or warm water Cover with plastic wrap Leave somewhere warm for 15-20 minutes, or until doubled in size Storage Method: Cover dough balls with plastic wrap or cling film Apply date label Refrigerate for up to 7 days Remove from fridge 30 minutes before use to allow dough to come to room temperature Quality Control Check water temperature is 40-50°C (not too hot, which will kill yeast) Verify yeast mixture becomes frothy (indicates yeast is active) Ensure dough is smooth and well-kneaded Check dough has doubled in size during proving stages Verify dough balls are uniform in size Check date labels before use References UK Food Standards Agency Guidelines Traditional Pizza Dough Methods
7.3 Soup Preparation SOP
SOP Number: 7.3 Version: V2 Date: October 2025 Category: Food Preparation Overview Soup is prepared fresh each day using Bachelors soup mix powder. The preparation method ensures smooth, well-mixed soup ready for service. Equipment Required Large mixing bowl Microwave Whisk Buffalo soup kettle Metal soup containers Cling film Date labels Airtight containers Daily Soup Preparation Ingredients (per batch): 150 grams soup mix powder 1 liter (1000mls) hot water from boiler 1.2 liters (1200mls) cold tap water Method: Add 150 grams of soup mix powder to a large bowl Add 1 liter of hot water from the boiler Mix into a smooth paste Add 1.2 liters of cold tap water Mix thoroughly Place bowl in microwave for 5 minutes on full power Remove bowl and whisk thoroughly Place bowl in microwave for a further 5 minutes on full power Remove bowl and whisk thoroughly Add soup mixture to Buffalo soup kettle Turn Buffalo soup kettle on to number 5 Ready for service Leftover Storage Method: Remove soup from Buffalo kettle 1 hour prior to closing Allow to cool at ambient temperature (do not refrigerate hot soup) Once cooled, transfer to either: Metal soup container with cling film cover, or Clean airtight container Apply date label Store in fridge Use within 24 hours Reheating Stored Soup Method: Add soup mixture to Buffalo soup kettle Turn Buffalo soup kettle on to number 10 for 20 minutes Stir every 5 minutes After 20 minutes, turn Buffalo soup kettle on to number 5 Ready for service Soup Products Used Vegetable Soup – Bachelors Supplier: Booker Storage: Keep pack tightly sealed Store in cool, dry place Use within 2 months of opening Allergens: Contains: Cereals containing Gluten, Barley May contain: Celery, Egg, Milk Dietary Information: Suitable for Vegetarians NOT suitable for Vegans Ingredients: Modified Maize Starch, Palm Oil, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Glucose Syrup, Dried Vegetables (10%) (Peas, Carrot, Cauliflower, Leek), Salt, Onion Powder, Flavourings, Garlic Powder, Sugar, Yeast Extract Powder (contains Barley), Emulsifier (Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Stabiliser (Dipotassium Phosphate), Ground Turmeric, Spinach Powder, Vitamin A, Vitamin D Tomato Soup – Bachelors Supplier: Booker Storage: Keep pack tightly sealed Store in cool, dry place Use within 2 months of opening Allergens: Contains: Cereals containing Gluten, Barley May contain: Celery, Egg, Milk Dietary Information: Suitable for Vegetarians NOT suitable for Vegans Ingredients: Modified Maize Starch, Tomato Powder (27%), Sugar, Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Salt, Palm Oil, Dried Glucose Syrup, Flavourings (contain Barley), Onion Powder, Emulsifier (Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Stabiliser (Dipotassium Phosphate), Acid (Citric Acid), Vitamin A, Vitamin D Quality Control Check soup consistency before service Verify temperature is hot enough for service Ensure all lumps are dissolved Check date labels on stored soup Discard any soup older than 24 hours References Bachelors Soup Manufacturer Information UK Food Standards Agency Guidelines Booker Supplier Details
7.2 Sandwich Preparation SOP
SOP Number: 7.2 Version: V2 Date: October 2025 Category: Food Preparation Overview Panini sandwiches are prepared using pre-thawed bread rolls and freshly prepared fillings. All fillings are prepared in advance and stored in the fridge. Equipment Required Panini grill (set to 220°C) Large mixing bowls Airtight containers Freezer (for bread storage) Labels and marker Panini Bread Preparation Method: Remove rolls from freezer at 08:00 for the day ahead Thaw (defrost) all bread products for 1 hour 30 minutes Ready to serve Panini Sandwich Assembly Method: Apply spread to both sides of panini bun Add prepared filling Add fresh salad Cook for 3-4 minutes on panini grill at 220°C Serve immediately Filling Preparations Tuna Mayonnaise Ingredients: 2 x tins tuna 4 x tablespoons mayonnaise Method: Mix tuna and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Tuna Melt Ingredients: Tuna Mayonnaise mix Grated Cheese Method: Add tuna mix to panini Add grated cheese on top of mix Cook on panini grill Chicken Mayonnaise Ingredients: 1 x pack of cooked chicken 4 x tablespoons mayonnaise Method: Mix chicken and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Chicken & Bacon Mayonnaise Ingredients: 1 x pack of cooked chicken 6 x rashers of cooked bacon 4 x tablespoons mayonnaise Method: Mix chicken, bacon, and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Hunters Chicken Ingredients: 1 x pack of cooked chicken 6 x rashers of cooked bacon 4 x tablespoons mayonnaise Method: Mix chicken, bacon, and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Cheese Savory Ingredients: 2 x finely diced red onion 3 x peeled and grated carrots Grated cheese Mayonnaise Salad Cream Method: Mix red onion, carrots, grated cheese, mayonnaise, and salad cream in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Ham Salad Ingredients: 2 x slices of ham 1 x serving of salad Method: No prior preparation required Wrap in baking parchment and cook on panini grill Ham & Cheese Ingredients: 2 x slices of ham 2 x slices of cheese 1 x serving of salad Method: No prior preparation required Wrap in baking parchment and cook on panini grill Pepperoni & Cheese Ingredients: 4 x slices of pepperoni Grated Cheese Grated Mozzarella Pizza base sauce 1 x serving of salad Method: Spread pizza base sauce on one side of the bread Add pepperoni across length of bread Add a mix of cheeses across the bread Wrap in baking parchment and cook on panini grill Allergen Information ⚠️ Important: Sandwiches contain allergens. Refer to the Allergen Information page for full details. If you are in any doubt, do not serve! Quality Control Check all fillings are fresh before use Ensure correct cooking temperature on panini grill Verify sandwich is heated through before serving Present sandwiches neatly References Little Coffee Bean Co Allergen Information UK Food Standards Agency Guidelines
7.1 Breakfast Preparation SOP
SOP Number: 7.1 Version: V2 Date: October 2025 Category: Food Preparation Overview Breakfast sandwiches are prepared fresh to order and come in three variations: Sausage, Bacon, or Sausage and Bacon. Pre-cooked sausages are stored in the fridge and reheated as needed. Equipment Required Ninja oven (bake setting) Microwave White buns Sunflower spread White paper bags Napkins Sausage Cooking (Advance Preparation) Ingredients: 8 sausages Method: Cook 8 sausages in the Ninja oven for 15 minutes on bake setting Cool completely Split sausages down the middle Refrigerate in labeled airtight container Use within 3 days Bacon Sandwich Ingredients: 2 x bacon slices 1 x white bun Sunflower spread Sauce (optional) Method: Cook bacon in Ninja oven for 10 minutes on bake setting Butter the bun Apply sauce if required Add cooked bacon Serve in white paper bag with napkin Sausage Sandwich Ingredients: 2 x pre-cooked sausages 1 x white bun Sunflower spread Sauce (optional) Method: Reheat 2 x sausages in microwave for 1-2 minutes Butter the bun Apply sauce if required Add reheated sausages Serve in white paper bag with napkin Sausage & Bacon Sandwich Ingredients: 2 x sausages 2 x bacon slices 1 x white bun Sunflower spread Sauce (optional) Method: Reheat 2 x sausages in microwave for 1-2 minutes Cook 2 x bacon slices in Ninja oven for 10 minutes on bake setting Butter the bun Apply sauce if required Add sausages and bacon Serve in white paper bag with napkin Allergen Information ⚠️ Important: Breakfast sandwiches contain allergens. Refer to the Allergen Information page for full details. If you are in any doubt, do not serve! Quality Control Check all ingredients are fresh before use Ensure correct cooking times are followed Verify temperature of reheated items Present sandwiches neatly in paper bags References Little Coffee Bean Co Allergen Information UK Food Standards Agency Guidelines
5.8 Tea SOP
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
5.7 Hot Chocolate SOP
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
5.6 Cortado SOP
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