Hot Beverage Standards [FOH-BAR-02]
- Lauren Sturmey
- Nov 23, 2022
- 4 min read
SOP Number: F&B-BAR-02
Department: Bar
Date Issued: 22 November 2022
Hot Beverage Standards
All team members making hot drinks, must complete the online Coffee Standards training program.
Espresso
Dosage: Single Espresso
Cup: 9cl Cup
Handle: 1 Group
Pour: Single
Method
Prepare your Single Espresso as per core Espresso Standards.
Place your cup under 1 Group Handle
Spout (Single Espresso)
Check cup for spillages.
Serve immediately to preserve quality and temperature of coffee
Presentation
As per the image, the espresso cup is placed on a saucer, with the teaspoon under the cup handle. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Double Espresso
Dosage: Double Espresso
Cup: 25cl Cup
Handle: 2 Group
Pour: Double
Method
Prepare your Double Espresso as per core Espresso Standards.
Place your cup under 2 Group Handle
Spout (Double Espresso)
Check cup for spillages.
Serve immediately to preserve quality and temperature of coffee
Presentation
As per the image, the teacup is placed on a saucer, with the teaspoon under the cup handle. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Americano
Dosage: Americano
Cup: 25cl Cup
Handle: 2 Group
Pour: Double
Method
Fill your cup 3/4 with hot water.
Prepare your Double Espresso as per core Espresso Standards.
Place your cup under with hot water directly under both Group Handle Spouts and extract the coffee.
Check cup for spillages.
Serve immediately to preserve quality and temperature of coffee
Single Macchiato
Dosage: Single Espresso
Cup: 9cl Cup
Handle: 1 Group
Pour: Single
Method:
Prepare your Single Espresso as per core Espresso Standards.
Prepare cold milk in your Small Jug (1/2cm below the spout).
Stretch and heat your milk to Cappuccino Texture.
Milk foam spooned over the espresso, so as not to infiltrate the espresso.
There should be a ring of espresso around the foam
Presentation: As per the image, the teacup is placed on a saucer, with the teaspoon under the cup handle. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Double Macchiato
Dosage: Double Espresso
Cup: 25cl Cup
Handle: 2 Group
Pour: Double
Method:
Prepare your Double Espresso as per core Espresso Standards.
Prepare cold milk in your Small Jug (1/2cm below the spout).
Stretch and heat your milk to Cappuccino Texture.
Milk foam spooned over the espresso, so as not to infiltrate the espresso.
There should be a ring of espresso around the foam
Presentation: As per the image, the teacup is placed on a saucer, with the teaspoon under the cup handle. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Cappuccino
Dosage: Single Espresso
Cup: 25cl Cup
Handle: 1 Group
Pour: Single
Method:
Prepare your Single Espresso as per core Espresso Standards.
Place your cup under one or both of your Group Handle Spouts, and start extraction immediately.
Stretch and Heat your milk to Cappuccino Texture
Shake cocoa powder over the Single Espresso
Swirl your milk in the jug once heated and pour directly into your Single Espresso.
Serve immediately to preserve quality and temperature of coffee
Presentation
As per the image, the teacup is placed on a saucer, with the teaspoon under the cup handle. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Latte
Dosage: Double Espresso
Cup: 34cl Mug
Handle: 2 Group
Pour: Double
Method:
Prepare your Double Espresso as per core Espresso Standards.
Place your cup under both of your Group Handle Spouts, and start extraction immediately.
Stretch and Heat your milk to Latte Texture
Swirl your milk in the jug once heated and pour directly into your Double Espresso.
Serve immediately to preserve quality and temperature of coffee
Presentation
As per the image, the teacup is placed on a saucer, with the teaspoon under the cup handle. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Flat White
Dosage: Double Espresso
Cup: 25cl Cup
Handle: 2 Group
Pour: Double
Method:
Prepare your Double Espresso as per core Espresso Standards.
Place your cup under both of your Group Handle Spouts and start extraction immediately.
Stretch and heat your milk to Latte texture
Swirl your milk in the jug once heated and pour directly into your Double Espresso.
Serve immediately to preserve quality and temperature of coffee
Presentation: As per the image, the teacup is placed on a saucer, with the teaspoon under the cup handle. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Mocha
Dosage: Double Espresso
Cup: 34cl Mug
Handle: 2 Group
Pour: Double
Chocolate: Dark Chocolate Stick
Method:
Prepare your Double Espresso as per core Espresso Standards.
Place your cup under both of your Group Handle Spouts, and start extraction immediately.
Stretch and Heat your milk to Latte Texture
Swirl your milk in the jug once heated and pour directly into your Double Espresso.
Serve immediately on a board with a Dark Chocolate Stick and a teaspoon to preserve quality and temperature of coffee
Presentation
As per the image, the mug is placed on wooden board with a chocolate stirring stick and a teaspoon. Always served on a tray and presented to the customer with the handle and teaspoon to their right.
Cortado
Dosage: Double Espresso
Cup: Cortado Lowball Glass
Handle: 2 Group
Pour: Double
Method:
Prepare your Double Espresso as per core Espresso Standards.
Place your glass under both of your Group Handle Spouts, and start extraction immediately.
Stretch and Heat your milk to Latte Texture
Swirl your milk in the jug once heated and pour directly into your Double Espresso. There should be equal amounts of coffee to milk ratio.
Serve immediately with a teaspoon to preserve quality and temperature of coffee
Presentation
As per the image. Always served on a tray and presented to the customer with the teaspoon to their right.
Hot Chocolate
Dosage: Chocolate Stick
Cup: Mug
Notes: Steamed milk
Presentation: As per the image, the mug is placed on the wooden board with the chocolate stirring stick, pot of cream and pot of marshmallows with a teaspoon. The hot chocolate should be presented to the customer the same way as shown in the image (with the chocolate stick to their front right).
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