☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Double espresso with velvety microfoam milk — silky, fully integrated, latte art finish.
Espresso
Double · 50 ml
Milk
180–190 ml microfoam
Yield
240 ml total
Cup
12 oz takeaway
Dairy temp
65–70°C
Alt milk temp
55–60°C
🔒 Certified barista only — espresso machine
Ingredients
Build
Espresso, double shot50 ml
Milk, steamed to microfoam180–190 ml
Method
- 1Purge steam wand.
- 2Extract double espresso (50 ml) into cup.
- 3Steam milk to 65–70°C — fine microfoam, silky, no large bubbles.
- 4Pour from low height — full integration of espresso and milk.
- 5Target 5 mm microfoam layer. Latte art for dine-in.
Quality Check
- No separation — espresso and milk fully integrated
- Microfoam uniform — no large air bubbles visible
- Temperature correct — guest can drink immediately
- Latte art visible on surface (dine-in service)
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 · Scales
Allergens & Dietary
Dairy
Alt milk (soy/almond/coconut) available on request.
Code
COF-002
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
—