☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Spiced chai and steamed milk — warming, aromatic. Follow Raffe Hotels house standard for blend.
Espresso
None
Chai
Per house standard
Milk
240 ml steamed
Yield
300 ml total
Dairy temp
65–70°C
Alt milk temp
55–60°C
☕ Steam wand — follow milk texturing standard
Ingredients
Build (per house standard)
Chai concentrate or powder (per house standard)Per house spec
Milk, steamed with light microfoam240 ml
Method
- 1Refer to Raffe Hotels house standard for chai blend type and ratio.
- 2Add chai to cup per house spec.
- 3Purge steam wand. Steam milk to 65–70°C (dairy) or 55–60°C (alt).
- 4Pour steamed milk over chai. Stir if powder — fully dissolve.
- 5Dust with cinnamon on top if requested.
Quality Check
- Chai fully dissolved — no powder residue on surface
- Even spice flavour — not too strong, not too weak
- Follow house spec exactly — do not freelance the ratio
- Alt milk at correct temperature — do not scorch
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
Steam wand · Milk jug · Thermometer · 12 oz cup · Stirring spoon · Cinnamon shaker · Verify: chai product
Allergens & Dietary
DairyMay contain Tree Nuts — verify supplier
Vegan optionGF — verify chai product
Always check chai supplier allergen declaration.
Code
COF-007
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
Not required
Replaces
—