☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Double espresso with a generous pour of steamed milk and a light 10 mm microfoam layer.
Espresso
Double · 50 ml
Milk
220–240 ml microfoam
Yield
300 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 microfoam220–240 ml
Method
- 1Purge steam wand.
- 2Extract double espresso (50 ml) into cup.
- 3Steam milk to 65–70°C — fine microfoam, silkier than a cappuccino.
- 4Pour in a steady stream from low height. Target 10 mm microfoam layer.
- 5Latte art (tulip or rosette) for dine-in. Takeaway: close lid.
Quality Check
- Smooth glossy microfoam — 10 mm layer, no large bubbles
- Full integration — no separate espresso layer visible
- Total yield 300 ml — do not overfill
- Latte art visible on 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 available on request.
Code
COF-004
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
—