☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Short, concentrated ristretto topped with velvety microfoam — intense but perfectly balanced.
Espresso
Ristretto · 50 ml
Milk
40–50 ml microfoam
Yield
90–100 ml total
Cup
Small cup / demitasse
Dairy temp
65–70°C
Alt milk temp
55–60°C
🔒 Certified barista only — espresso machine
Ingredients
Build
Espresso, single ristretto50 ml
Milk, steamed to microfoam40–50 ml
Method
- 1Purge steam wand.
- 2Extract single ristretto (50 ml) into small cup.
- 3Steam a small quantity of milk to 65–70°C — fine microfoam, very silky.
- 4Pour gently over the shot. Do not stir.
- 5Total 90–100 ml. Serve in small cup only — never 12 oz.
Quality Check
- Intense espresso flavour — not diluted by excess milk
- Microfoam fine and glossy — 8–10 mm layer
- Served in correct small cup — NOT a 12 oz cup
- Clean pour — no spillage on cup rim
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 · Small milk jug · Steam wand · Thermometer · 90–100 ml cup
Allergens & Dietary
Dairy
Alt milk available on request.
Code
COF-006
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
—