☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Double espresso, rich chocolate, steamed milk — indulgent, balanced, never muddy.
Espresso
Double · 50 ml
Chocolate
20 ml / 15 g
Milk
200–220 ml steamed
Yield
300 ml total
Dairy temp
65–70°C
Alt milk temp
55–60°C
🔒 Certified barista only — espresso machine
Ingredients
Build
Chocolate sauce or powder (PURCHASED)20 ml / 15 g
Espresso, double shot50 ml
Milk, steamed200–220 ml
Method
- 1Add chocolate to the base of the cup.
- 2Extract double espresso over chocolate. Stir briskly — no unmixed chocolate allowed.
- 3Purge steam wand. Steam milk to 65–70°C with fine microfoam.
- 4Pour steamed milk over the base.
- 5Microfoam layer 10–15 mm. Chocolate drizzle on top optional.
Quality Check
- Chocolate fully dissolved — no gritty residue at base
- Balanced flavour — neither chocolate nor espresso dominant
- No separation layers visible from the side
- Temperature correct — not scalding
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 · Stirring spoon · Verify: chocolate product
Allergens & Dietary
DairyMay contain SoyMay contain Tree Nuts
Verify chocolate supplier allergen declaration.
Code
COF-005
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
—