Iced Americano (13oz) – Standard Operating Procedure Company: Little Coffee Bean Co Document Type: Cold Drink Preparation SOP Version: 1.0 | September 2022 Overview The Iced Americano is a refreshing cold coffee drink made with espresso shots poured over ice and topped with cold water. This simple yet satisfying drink is perfect for customers looking for a bold, cold coffee experience. Preparation Instructions Step 1: Pull the Espresso Pull a full double shot of espresso Step 2: Prepare the Cup Fill a plastic cup to the top with ice Step 3: Add Syrup (Optional) If the customer has requested syrup, add two pumps of syrup now Step 4: Add Espresso Pour the espresso shots over the ice Step 5: Add Water Fill to the top with cold water Step 6: Serve Place lid on top Serve to customer Ingredients Full double shot of espresso Ice (fill cup to top) Cold water (fill to top) Optional: 2 pumps of flavored syrup (if requested) Equipment Required Espresso machine 13oz plastic cup Ice scoop Cup lid Syrup pump (if flavoring requested) Quality Standards Coffee Strength: Bold espresso flavor balanced with cold water Temperature: Served cold with ice throughout Presentation: Full cup with lid securely attached Consistency: Proper ratio of espresso to water for balanced taste Customization Options Add flavored syrups (vanilla, caramel, hazelnut, etc.) Extra shot of espresso for stronger flavor Less water for more concentrated taste Alternative milk options (though traditional Iced Americano uses water only) Tips for Success Ensure the cup is filled to the top with ice before adding espresso Pour espresso shots immediately after pulling for best flavor If adding syrup, add it before the espresso so it mixes better Use cold water to maintain the drink’s temperature Secure the lid properly to prevent spills This SOP is part of the Little Coffee Bean Co training and operations manual. For questions or clarifications, please contact your store manager or area manager.

Flat White (8oz) – Standard Operating Procedure Company: Little Coffee Bean Co Document Type: Drink Preparation SOP Version: 1.0 | September 2022 Overview Flat whites are a very important coffee for a cafe. Often when trying new coffee places, people will order a flat white as it shows how well the barista knows what they are doing. It demonstrates that the barista is aware of how to steam milk properly, has control of pattern design, and allows the taste of the coffee bean itself to come through with the stronger shots used. Preparation Instructions Step 1: Prepare the Milk Pour cold milk into the steaming jug Use just enough milk for the cup – overfilling will prevent you from being able to steam the milk properly Step 2: Steam the Milk Place the steam arm a centimetre from the side of the jug Hold the jug at an angle Turn the steam arm on – the milk should start to whirlpool The sound should be a spitting sound, which means you are putting air into the milk Hold it here until the desired temperature is met The milk should look like wet paint – this means the consistency is right Step 3: Pull the Espresso Pull a short double shot While doing this, keep the milk moving by lightly whirling the milk in the jug so it doesn’t separate Step 4: Pour and Create the Pattern When pouring the milk into the shots, aim for the centre of the cup at first and move the jug in a circle Pull the milk out of the coffee and place the jug close to the surface of the coffee Pour the milk slowly and use your wrist to create a small back and forth movement – this is what will create the pattern When reaching the top of the cup, push the stream of milk away from you to create a line down the centre of the pattern This will create what is called a floret pattern Step 5: Serve Serve with a smile Quality Standards Milk Texture: Should look like wet paint with microfoam consistency Coffee Strength: Short double shot for bold flavor Presentation: Floret pattern or similar latte art Temperature: Served hot, milk steamed to proper temperature Tips for Success Don’t overfill the steaming jug – use just enough milk for one cup Listen for the “spitting” sound when steaming – this indicates proper aeration Keep the steamed milk moving while pulling the espresso shot Practice the wrist movement for creating latte art patterns This SOP is part of the Little Coffee Bean Co training and operations manual. For questions or clarifications, please contact your store manager or area manager.

Mocha (8oz) – Preparation Method Standard Operating Procedure Category: Hot Drink Preparation Drink Type: Espresso-based specialty drink Serving Size: 8oz Version: 1.0 (September 2022) Overview Mochas are a great drink when it’s cold and you want a comforting beverage as well as a hit of caffeine. However, they can be difficult to get the right balance between the taste of our wonderful coffee and the chocolate that sets this drink apart. This SOP will guide you through creating the perfect mocha every time. Ingredients Espresso: Double shot (2 shots) Chocolate powder: ⅔ scoop Milk: Steamed (dairy or alternative as requested) Chocolate dusting: For finishing Equipment Required Espresso machine 8oz cup Milk steaming pitcher Chocolate powder scoop Spoon for mixing Chocolate dusting shaker Step-by-Step Preparation Step 1: Add Chocolate Powder Place ⅔ of a scoop of chocolate powder in the bottom of an 8oz cup Ensure the cup is clean and dry Step 2: Pull Espresso Shots Pull a double shot of espresso directly onto the chocolate powder Ensure proper extraction (19-22 seconds) The hot espresso will begin to melt the chocolate Step 3: Mix Thoroughly Mix the powder and espresso shots together until smooth This is crucial for getting a nice finish on your drink Ensure no lumps of chocolate powder remain The mixture should be glossy and well-combined Step 4: Set Aside While Preparing Milk Once mixed, set the cup aside This allows the chocolate and espresso to fully integrate Step 5: Steam the Milk The milk should be steamed like a flat white This makes the drink smooth and luxurious Aim for silky microfoam texture Heat to approximately 60-65°C Avoid large bubbles – keep it velvety Step 6: Pour the Milk Aim for the centre when pouring Pour like a flat white – smooth and steady Fill to approximately 1cm from the rim The chocolate-espresso mixture will blend beautifully with the milk Step 7: Finish with Chocolate Dusting Add a light dusting of chocolate powder on top This provides visual appeal and enhances the chocolate flavor Don’t overdo it – a light sprinkle is perfect Step 8: Serve Serve with a smile! Present the drink promptly while hot Ensure the cup exterior is clean Quality Standards ✓ Perfect Mocha Checklist Smooth, glossy chocolate-espresso base (no lumps) Silky microfoam milk (not bubbly) Balanced coffee and chocolate flavor Light chocolate dusting on top Served at optimal temperature (60-65°C) Clean cup exterior ✗ Common Mistakes to Avoid Not mixing properly: Lumps of chocolate powder will remain Over-frothing milk: Creates large bubbles instead of microfoam Too much chocolate: Overpowers the coffee flavor Too little chocolate: Just tastes like a latte Pouring milk too quickly: Disrupts the chocolate base Customization Options Milk Alternatives Oat milk: Creamy texture, works well with chocolate Almond milk: Lighter, nutty flavor Soya milk: Good for frothing, neutral taste Coconut milk: Adds tropical notes Size Variations 12oz: Add an extra ⅓ scoop of chocolate, triple shot optional 16oz: Double the chocolate, triple shot recommended Flavor Additions (Upon Request) Vanilla syrup (1-2 pumps) Caramel syrup (1-2 pumps) Hazelnut syrup (1-2 pumps) Peppermint syrup (1 pump – strong flavor) Allergen Information Contains: Milk (dairy) – unless alternative milk requested May contain traces of nuts (check chocolate powder ingredients) Suitable for: Vegetarians Vegans (with plant-based milk and vegan chocolate powder) ⚠️ Always check with customers about allergies before preparation. Troubleshooting Issue Cause Solution Lumpy chocolate at bottom Insufficient mixing Mix espresso and chocolate thoroughly before adding milk Weak coffee flavor Too much chocolate powder Reduce chocolate to ½ scoop and adjust to taste Bitter taste Over-extracted espresso Check grind size and extraction time (19-22 seconds) Milk too foamy Over-steaming Steam like a flat white – aim for microfoam, not foam Related SOPs Espresso Preparation Flat White Preparation Latte Preparation Milk Steaming Techniques Allergen Information & Management Questions? Contact your Store Manager or Barista Trainer for additional guidance. This SOP is part of Little Coffee Bean Co’s Standard Operating Manual and must be followed at all locations.

Personal Hygiene & Handwashing Standard Operating Procedure Category: Food Safety & Hygiene Applies to: All staff handling food and beverages Reference: UK Food Standards Agency Guidelines Overview Personal hygiene is critical to food safety at Little Coffee Bean Co. It is easy to spread bacteria to food without realising – these bacteria are invisible and could make customers seriously ill. This SOP outlines the mandatory personal hygiene standards all staff must follow when working with food and beverages. Before You Start Working with Food ✓ Always Wash Your Hands Wash hands thoroughly before starting work Use warm water and soap Wash for at least 20 seconds Dry with paper towels or hand dryer ✓ Wear Clean Clothes Start each shift in clean clothing Uniforms must be laundered regularly Remove outdoor clothing before starting work ✓ Wear an Apron Required when handling unwrapped food Must be clean and in good condition Change if soiled during shift ✓ Remove Watches and Jewellery Take off watches before food handling Remove rings (except plain wedding bands) No bracelets or bangles Small stud earrings only ✓ Tie Hair Back Long hair must be tied back securely Consider wearing a hat or hairnet Keep hair neat and tidy Facial hair should be well-groomed ⚠️ Report Illness Immediately You MUST tell your manager if you have: Vomiting Diarrhoea Stomach upset High temperature/fever DO NOT work with food if you have any of these symptoms. You must be symptom-free for 48 hours before returning to work. When You Are Working with Food ✗ No Smoking Smoking is prohibited in all food preparation and service areas Wash hands thoroughly after smoking breaks Change apron if you’ve been smoking ✗ No Eating or Drinking Do not eat or drink in food preparation areas Take breaks in designated staff areas only Wash hands before returning to work ✗ Avoid Touching Your Face Do not touch your face, nose, mouth, or hair Avoid coughing or sneezing over food If you must sneeze/cough, turn away and wash hands immediately ✓ Cover All Cuts and Wounds All cuts must be covered with a brightly coloured waterproof dressing Blue plasters are used so they’re easily visible if they fall off Report any lost plasters to your manager immediately Wear disposable gloves over plasters when handling food When to Wash Your Hands You MUST wash your hands: Before starting work After using the toilet After handling raw food After touching your face, nose, or hair After handling rubbish or cleaning After eating, drinking, or smoking After coughing or sneezing Between handling different food types After handling money Proper Handwashing Technique Wet hands with warm running water Apply soap and lather well Scrub all surfaces: Palms and backs of hands Between fingers Under nails Wrists Wash for at least 20 seconds Rinse thoroughly under running water Dry completely with paper towels or hand dryer Compliance & Consequences Personal hygiene standards are non-negotiable and are a legal requirement under UK food safety law. Failure to comply may result in: Verbal warning Written warning Removal from food handling duties Disciplinary action up to and including dismissal Related SOPs Safer Food Better Business Pack (SFBB) Hygiene Inspections / Inspection Checklist Food Allergen Training Staff Induction Questions? Contact your Store Manager or Area Manager for clarification on any aspect of this SOP. This SOP is based on UK Food Standards Agency guidelines and forms part of your employment contract with Little Coffee Bean Co.