☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Equal thirds — espresso, steamed milk, and thick foam dome. Classic, bold, distinct from a latte.
Espresso
Double · 50 ml
Steamed milk
~80 ml
Foam dome
80 ml / 30 mm
Yield
240 ml total
Dairy temp
65–70°C
Alt milk temp
55–60°C
🔒 Certified barista only — espresso machine
Ingredients
Build
Espresso, double shot50 ml
Milk, steamed80 ml
Milk foam, thick dome80 ml (30 mm dome)
Optional
Cocoa powder, dustedon request
Method
- 1Purge steam wand.
- 2Extract double espresso (50 ml) into cup.
- 3Steam milk to 65–70°C — build thick foam, not microfoam. Target 30 mm dome.
- 4Pour steamed milk (~80 ml) first, then spoon foam on top to dome above rim.
- 5Dust with cocoa only if guest requests.
Quality Check
- Classic 1/3 espresso · 1/3 milk · 1/3 foam ratio
- Foam dome firm — holds shape for 30+ seconds
- No espresso visible through foam — fully integrated below
- Distinct from a latte — thicker, drier texture on top
Global Standards
Steam wand: purge before and after every use
Dairy milk: 65–70°C
Alt milk (soy/almond/coconut): 55–60°C
Extraction target: 25–30 sec for a double shot
Equipment
Espresso machine · Portafilter · Milk jug · Steam wand · Thermometer · Cocoa shaker · Scales
Allergens & Dietary
Dairy
Alt milk available on request.
Code
COF-003
Version
1.0
Owner
Don Christie
Last updated
May 2026
Status
Approved
Training ref
Yee's Coffee
Next review
Nov 2026
Source
ExeChef Coffee Standards
Certified staff
Required
Replaces
—