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  • 4) SOP of Lousiana

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    Đắc Huy
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    The document outlines the 6-stage process for making a medium coffee-mocha drink, beginning with adding 15 grams of cocoa-chocolate to a cup and ending with using steamed milk to draw the coffee and serve to the customer. Key steps include adding 20 grams of coffee powder and tamping it before extracting espresso over two cups, pouring the espresso into the cup with cocoa-chocolate and stirring, adding steamed milk, and drawing the final drink to serve.

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    The document outlines the 6-stage process for making a medium coffee-mocha drink, beginning with adding 15 grams of cocoa-chocolate to a cup and ending with using steamed milk to draw the coffee and serve to the customer. Key steps include adding 20 grams of coffee powder and tamping it before extracting espresso over two cups, pouring the espresso into the cup with cocoa-chocolate and stirring, adding steamed milk, and drawing the final drink to serve.

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    © All Rights Reserved
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    7 views1 page

    4) SOP of Lousiana

    Uploaded by

    Đắc Huy
    The document outlines the 6-stage process for making a medium coffee-mocha drink, beginning with adding 15 grams of cocoa-chocolate to a cup and ending with using steamed milk to draw the coffee and serve to the customer. Key steps include adding 20 grams of coffee powder and tamping it before extracting espresso over two cups, pouring the espresso into the cup with cocoa-chocolate and stirring, adding steamed milk, and drawing the final drink to serve.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    4) A PROCESS OF MAKING MEDIUM COFFEE-MOCHA BY S.O.

    P
    The given process illustrates how to create a medium coffee-mocha.
    Overall, there are 6 stages involved in the provided illustration, beginning with put
    15 grams of cocoa-chocolate into a cup ending with using the milk to draw the
    coffee and serve to the customer.
    In the first stage, the cocoa-chocolate is put into the cup about 15 grams. Secondly,
    After the coffee powder is taken from the coffee blend machines at 20 grams, it is
    tamped. It is only after this stage that the coffee powder is brought into the
    espresso machine in order to pour the black coffee over two ideal extraction cups.
    Subsequently, two ideal extraction cups are infused into the cup with cocoa-
    chocolate inside. Concurrently, it is stirred. After that, the steam milk is added. At
    the same time, the seller draws it. Finally, it is brought so as to serve the customer.

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