Coffee, Espresso, and Drink Creation
Pulling shots and steaming milk perfectly are two of three parts that you need to know about working an espresso bar and making the highest quality drink possible. The third is how to assemble the drinks.
Production:
o Steam milk first
o Pull shots second
Assembly:
o Espresso goes into your cup first
o Steamed Milk
o Cap with foam/ whip
Coffee:
Weigh .47lbs for large airpot. Grind on C.O.D. setting into filter. Place grounds and filter into brew basket. Make sure switch is flipped to FULL. Press start. For smaller airpots, weight .32lbs and proceed as usual.
Espresso:
17-28 second brew time. Let sit for no longer than 20 seconds.
Solo: 1 shot of espresso served in a small cup
Doppio: 2 shots of espresso served in a small cup
Con Panna: espresso with whipped cream served in a small cup
Steamed Milk:
Steam milk to 160 degrees unless otherwise instructed by customer.
Americano:
12oz – 2 shots of espresso poured over hot water
16oz – 3 shots of espresso poured over hot water
20oz – 4 shots of espresso poured over hot water
Iced Americano:
12oz – 2 shots of espresso poured over cold water and ice
16oz – 3 shots of espresso poured over cold water and ice
20oz – 4 shots of espresso poured over cold water and ice
Café Au Lait:
Fill cup with ½ coffee of customer’s choice and ½ steamed milk of choice, cap of foam
Cappuccino:
12oz – 1 shot of espresso topped with 1/3 steamed milk and 1/3 heavy, fluffy foam
16oz – 2 shots of espresso topped with 1/3 steamed milk and 1/3 heavy, fluffy foam
20oz – 2 shots of espresso topped with 1/3 steamed milk and 1/3 heavy, fluffy foam
Latte:
12oz – 1 shot of espresso topped with steamed milk and ¼ inch of foam
16oz – 2 shots of espresso topped with steamed milk and ¼ inch of foam
20oz – 2 shots of espresso topped with steamed milk and ¼ inch of foam
Flavored Latte/Mocha:
12oz – 1 pump of sauce or 2 pumps of syrup in bottom of cup. 1 shot of espresso topped with steamed milk and ¼ inch of foam
16oz – 1.5 pumps of sauce or 4 pumps of syrup in bottom of cup. 2 shots of espresso topped with steamed milk and ¼ inch of foam
20oz – 2 pumps sauce or 5 pumps of syrup in bottom of cup. 2 shots of espresso topped with steamed milk and ¼ inch of foam
Breve:
12oz – 1 shot espresso topped with steamed half & half and ¼ inch of foam
16oz – 2 shots of espresso topped with steamed half & half and ¼ inch of foam
20oz – 2 shots of espresso topped with steamed half & half and ¼ inch of foam
Hot Chocolate:
12oz – 2 pumps chocolate
16oz – 3 pumps chocolate
20oz – 4 pumps chocolate
Steam milk to 160 degrees, pour, stir, and top with whipped cream
Steamer:
12oz – 2 pumps sauce or 2 pumps syrup
16oz – 3 pumps sauce or 4 pumps syrup
20oz – 4 pumps sauce or 5 pumps syrup
Steam milk to 160 degrees. If syrup is being used, add syrup directly to the milk and steam together to avoid curdling. Pour and top with whipped cream.
Third Shift (available only in 20oz):
1 pumps vanilla syrup
1 pump caramel sauce
1 pump chocolate sauce
3 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)
International Hot Chocolate (16oz):
1 pump chocolate sauce
1 pump Irish Cream syrup
1 pump cinnamon syrup
2 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)
Turtle Latte (16oz):
1 pump caramel sauce
1 pump chocolate sauce
2 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)
Mystic Mint (16oz):
2 pumps mint syrup
1 pump chocolate sauce
2 shots espresso added to flavors in cup – swirl to melt and mix flavors into espresso
Steamed milk (160 degrees)
Chai:
Measure in cup ½ chai tea concentrate and ½ milk
Steam to 160 degrees
Iced Chai:
Measure in cup ½ chai tea concentrate and ½ milk, leaving 1 inch of room at top of cold cup
Fill the rest of the cup with ice.
Iced Latte:
12oz – 1 shot of espresso poured into shaker and mixed with milk. Pour over cup ½ filled with ice and top off with milk.
16oz – 2 shots of espresso poured into shaker and mixed with milk. Pour over cup ½ filled with ice and top off with milk
20oz – 2 shots of espresso poured into shaker and mixed with milk. Pour over cup ½ filled with ice and top off with milk
Flavored Iced Latte/Iced Mocha:
12oz – 1 pump of sauce or 2 pumps of syrup in bottom of shaker. 1 shot of espresso poured into shaker to melt syrup, add cold milk, pour over ½ cup of ice, and filled with milk.
16oz – 1.5 pumps of sauce or 4 pumps of syrup in bottom of shaker. 2 shot of espresso poured into shaker to melt syrup, add cold milk, pour over ½ cup of ice, and filled with milk
20oz – 2 pumps sauce or 5 pumps of syrup in bottom of shaker. 2 shot of espresso poured into shaker to melt syrup, add cold milk, pour over ½ cup of ice, and filled with milk.
Italian Soda (16oz):
6 pumps syrup
San Pelligrino water
Fill with ice, pour back and forth into shaker.
Optional:
Splash of half & half or with whipped cream
Elvis Sighting
dark chocolate powder
2 shots peanut butter
1 shot banana
2 shots espresso
full cup of ice
blend to consistency
Cooler By The Lake
white chocolate powder
1 pump caramel sauce
2 shots espresso
full cup of ice
blend to consistency
White Chocolate Oreo
white Chocolate Powder
1 Scoop Oreo
2 shots espresso
full cup of ice
blend to consistency
Classic Frappe
full clear cup of ice
2 shots of espresso
1 scoop of dark or white choc powder
full cup of ice
blend to consistency
Baton Rouge Smoothie
3oz Raspberry
2oz Strawberry
2oz Lemonade
2oz Yogurt
Full cup of ice
Blend to consistency
Tango Mango
6oz Mango
3oz Yogurt
Full cup of ice
Blend to consistency
Strawberry Banana
4oz strawberry
4oz banana
1oz yogurt
full cup of ice
blend to consistency
Frozen Lemonade
7oz Lemonade
2oz Yogurt
full cup of ice
blend to consistency
