Standard Operating Procedure

Sequence of Job Steps

TASK/ OPERATION: ESPRESSO – HOW TO PREPARE AND SERVE
REFERENCE CODE: SOP010001 DATE: 01.01.2011 REVIEW DATE: 01.03.2011

JOB STEP/ ACTION WHY, HOW, WHAT…… REASON/ EXPLANATION REMARKS

1) Ensure the machine switched on and ready  Why has the machine to be warmed-up? See that machine has the right pressure 8-
10 bars and enough hot water, ~93°C
2) Select the right coffee  How will customer check they are getting See that espresso coffee used, is visible to
the brand they requested? ARABICA BEANS guest, if possible
3) Grind the coffee  Why do you grind the coffee? See the coffee is grinded, very fine, nearly
20% of grinds should be extracted during
brewing

4) Coffee container handling  How do you use the container? By holding the handle of the container with
your left hand, with the opening up.
5) Put the espresso in container  How do you add the coffee to the 7-9g. (50 beans grinded), by pulling the
container? knob of the grinder once, with your right
hand.
6) Proper tamping of coffee  Why do you tamper the coffee in the To ensure grinds are even and leveled out,
container? make sure your elbow is at 90 degrees
pressure 20-25kg

7) Put the container into the machine  What happen when the container is not By holding the handle towards the machine
fixed/ secured properly? and pushing it to the right.
Ensure that the container fits precisely
8) Select the right cup  What happens when you use the wrong To avoid coffee from running over the
cup? edge
9) Ensure right temperature of cup  What happens if the cup is not warm? See that espresso is served hot, and can
develop the crema.

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 JOB STEP/ ACTION WHY, HOW, WHAT…… REASON/ EXPLANATION REMARKS
10) Position the cup under the nozzle of the  What could happen if not positioned See that espresso runs directly into the cup
container correctly?
11) Switch on the water  Where is the switch? See that the water has the right
temperature, 91-93°C
12) Press the button  Why do you press the button? See that espresso is flowing out of the
nozzle
13) Espresso preparation  How long do you press? Until the cup is filled to the appropriate
level, ~28-30 sec., (~25-30ml).
Keep in mind the espresso must come out
like warm honey
14) Inspect (check) Espresso  What do we look for in the Espresso? See that crema has developed. (Crema is
the perfect sign of a PROPER espresso.
Crema attaches to the taste buds, which
provides a long after taste.)

15) Inspect final product  What do we look for in the final product? See no content has spilled
See that cup is clean
16) Put the cup on saucer  Why do we serve on a saucer? Service standard, easier to carry
See that saucer is clean
17) Add small teaspoon onto saucer  Why is it important to use the right spoon? See right spoon is used otherwise sugar
can’t be distributed properly
18) Position the spoon correctly  Why is it important? See that spoon handle and cup handle are
pointing to the right
19) Empty the container  Why must we dispose the used espresso? See that machine is ready to use after
every order for the next order
20) Put cup on a tray  Why do you use a tray? See that you do not spill any espresso on
the saucer. Ensure right/secure service
21) Add sugar bowl onto the tray  Why add sugar/ sweetener? See that all accompaniments are served
with espresso
22) Place cup in front of the guest  Where do you put the cup? See that it is placed in front of the guest
23) Position the cup correctly  How to put cup in front of guest? See that cup handle points to the right
hand side of guest

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 JOB STEP/ ACTION WHY, HOW, WHAT…… REASON/ EXPLANATION REMARKS
24) Place sugar bowl on table  Why is the position important? See that sugar bowl is placed close to the
cup, towards the centre of the table
25) Check the table  Why do you check the table? Ensure that the table is clean and free of
debris
See that everything is properly arranged

APPROVAL
This SOP must be approved by the Department Head and the Personnel Manager, (and if necessary by the Financial Controller)!

Author Date Department Head Date Personnel Manager Date

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