☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Double espresso over hot water — bold, clean, crema intact. No milk. No shortcuts.
Espresso
Double · 50 ml
Water
180 ml · 92–96°C
Yield
240 ml total
Cup
12 oz takeaway
Milk
None
Serve temp
~70°C
🔒 Certified barista only — espresso machine
Ingredients
Build
Filtered water (92–96°C)180 ml
Espresso, double shot50 ml
Method
- 1Purge steam wand. Pre-heat cup — fill with hot water, discard.
- 2Add 180 ml hot water (92–96°C) to cup.
- 3Extract double shot over the water — never the reverse.
- 4Do not stir. Crema must sit undisturbed on the surface.
- 5Serve immediately — pass within 60 seconds.
Quality Check
- Crema intact — dark amber, no white patches or stir marks
- Ratio correct — 180 ml water : 50 ml espresso
- Cup pre-heated — never serve in a cold cup
- Passed to guest within 60 seconds of extraction
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 · Group head · Portafilter · Tamper · Scales · Filtered water line · Pre-heated 12 oz cup
Allergens & Dietary
No allergens listed
VeganGF
Dairy on request — guest addition only.
Code
COF-001
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
—