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Feasibility Studies
Feasibility Studies
The Café World offers a complete range of refrigerated coffee shop counters in
various sizes from 1 meter to 1.2 meter, 1.5 meter and 2 meter. Larger sizes can
be ordered. Our contemporary coffee shop counters have an excellent quality
feel, with 3cm thick granite worktops and preparation surfaces.
If you are planning to open a new coffee shop or refurbish your existing coffee
shop, we have all the equipment you need under one roof and showroom visits
are welcome.
Our coffee shop units come in modular form so a Patisserie cabinet, 90˚ Corner
unit, Delicatessen unit and Counter can be arranged to suit your premises either
in L-Shape or a Straight run.
These robust units are manufactured with stainless steel and are finished in
wood. Counter tops, serving shelf and plinth are finished off with hard wearing
and easy to clean granite surfaces. The units are manufactured to a depth of
820mm thus giving maximum space in your coffee shop for tables and chairs.
Our coffee shop units are also suitable for delicatessens, juice bars, sandwich
bars, salad bars, Patisserie shops etc.
Serving Area
Comprising Patisserie display, Deli display and serving counter. The units are
sold separately so a basic classic L-Shaped design coffee shop would have a 1
meter Patisserie, a 90º Corner and anything ranging from 1.2 meter to 2 meter
Deli counter with a 670mm wide till counter to finish it off. The units can just as
easily be arranged in a straight line.
Back Bar
Comprising worktop, sink, coffee machine area with coffee knock out and
understorage. Some customers have requested all in one stainless steel units
and we have been able to supply 3 & 4 meter units comprising any combination
of sink, dish washer space, coffee knock out drawer, ambient or chilled storage,
bottle cooler or open access shelves.
Back Wall
Comprising 1 meter wide x 1.38 meter high units with the backs finished in wood
or glass and glass shelves. Lights are incorporated into the canopy to produce a
bright illuminated effect on the back wall of the coffee shop.
No 1 1.5 meter Patisserie with chilled understorage W1500 x D820 x H1150mm
No 2 90˚ Corner. Ambient W880 x H890
No 3 2meter Deli counter with cold understorage W2000 x D820 x H1150
No 4 Till End / Counter, ambient with shelf for storage W670 x D700 x H890mm
Technical Details
Technical Details
A bit of almond liqueur (like Amaretto) goes well with the hot cream and coffee.
The perfect winter cocktail for those who like rich and creamy drinks.
Ingredients:
Preparation:
Just combine the ingredients and serve. You can use almond extract instead of
liqueur for a non-alcoholic version.
Serves 1
2. Black Gold
Now this is quite a coffee cocktail. You'll need a stocked bar to make Black Gold.
Five different spirits make for a powerful drink. It's a bit sweet with a nutty taste,
thanks to the Amaretto and hazelnut liqueur.
Ingredients:
• 4 oz coffee, hot
• 1/4 oz Triple Sec
• 1/4 oz Amaretto
• 1/4 oz Irish Cream
• 1/4 oz hazelnut liqueur
• Dash of cinnamon Schapps
Preparation:
Stir all ingredients to combine and serve in a mug with whipped cream.
An elegant coffee and chocolate cocktail, served in a warm wine glass. Share
this with a partner for a relaxing drink by the fireplace.
Ingredients:
Preparation:
In a warm 12-oz wine glass, mix coffee and liqueurs. Top with a sprinkling of
cocoa powder.
Serves 1
Ingredients:
• 1 cup of coffee
• 1 1/2 shots of Kahlua
• 1 shot of orange vodka (such as Absolut's mandarin)
Preparation:
Stir coffee, Kahlua and vodka together in a mug or glass. Top with whipped
cream, if desired.
5. Spanish Coffee
Tia Maria, rum and coffee. Nice and easy. The Tia Maria gives this cocktail some
added coffee flavour. You can use light or dark rum, depending on your taste.
Ingredients:
Preparation:
Mix and serve with whipped cream.
Serves 1
*Hot Coffee*
1. Arabian Coffee
A lightly spiced coffee made traditionally, without any filtering. It takes a bit of
practice to serve unfiltered coffee while keeping the grounds in the pot.
Ingredients:
• 1 pint water
• 3 tbs ground coffee
• 3 tbs sugar
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1 tsp vanilla
Preparation:
Heat all ingredients in a saucepan until foam starts to form on top. Serve
immediately. To keep it traditional, don't pour coffee through a filter.
With cherries, chocolate and whipped cream, it's almost like drinking a cup of
liquid black forest cake. You should try this if you have a real sweet tooth.
Ingredients:
• 6 oz hot coffee
• 2 tbs chocolate syrup
• 1 tbs maraschino cherry juice
• Whipped cream
• Chocolate shavings
• Maraschino cherries
Preparation:
In a mug, mix coffee, syrup and cherry juice. Stir well then top with whipped
cream, chocolate shavings and cherries.
Serves 1
A thick and tropical coffee recipe, using an entire coconut (both the milk and the
tasty meat). This exotic coffee drink deserves a little paper umbrella.
Ingredients:
• 1 whole coconut
• 2 cups milk
• 4 cups strong coffee
• 1 tbs sugar
Preparation:
Punch 2 holes in the coconut and drain the liquid into a small saucepan. Bake
the coconut in the oven (300F) for about half an hour. Use a hammer to break
open the coconut, and scrape out the white coconut meat. Mince finely. Add the
meat and milk to the liquid in your saucepan. Heat over low until thickened and
creamy. Strain out the coconut pieces. Add hot coconut milk to coffee and sugar.
Serve.
Serves 8
4. Pumpkin Pie Latte Recipe
The perfect coffee recipe for the Halloween or Thanksgiving season. Not just
flavoured with cinnamon and allspice, this latte actually contains pureed
pumpkin. It's spicy and thick.
Ingredients:
Preparation:
In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and
cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and
foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of
pumpkin pie spice or ground nutmeg.
Serves 1
5. White Chocolate Coffee
You don't always have to use dark chocolate when making cocoa. Hot chocolate
made with white chocolate is particularly relaxing and smooth. This is a very
creamy recipe.
Ingredients:
Preparation:
Heat the milk and chocolate together in a saucepan until melted and smooth. Stir
in coffee and serve with whipped cream on top.
Serves 6
*Ice Coffee*
Add the cinnamon before brewing to give this recipe spicy touch. You'll need to
stir well to blend in the caramel syrup.
Ingredients:
Preparation:
Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by
whatever method you prefer. Add the caramel syrup to the cinnamon-spiced
coffee, and stir well until completely dissolved. Chill through in the fridge, and
serve over ice cubes, with added milk or sugar to taste. The syrup makes this
iced coffee pretty sweet as it is.
Ingredients:
Preparation:
Mix the cream and coffee, pour into 4 glasses (half full). Add a scoop of ice
cream to each, and then top off with coke.
Serves 4
Ingredients:
Preparation:
Combine everything in a blender, and blend until ice is crushed and shake is
thick.
4. Coffee Soda
An interesting mix of rich creaminess and bubbly fizz. Kind of like a typical ice
cream float, but with a few added touches of coffee and cream.
Ingredients:
Preparation:
Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of
ice cream to each, then fill up with soda. Top with whipped cream.
Serves 4
Ingredients:
• 2 cups coffee
• 2 cups milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 3 tsp sugar
Preparation:
Combine all ingredients, and serve over ice into 4 tall glasses.
*Coffee Desserts*
Ingredients:
Preparation:
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant
coffee, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk
mixture into flour mixture only until combined. Do not overmix. Fold in chocolate
chips.
Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12
minutes for mini-muffins.
Sweet coffee, candy and nut clusters, covered in chocolate. Not a recipe for the
novice candy maker. You won't regret the effort, though. These crunchy nutty
treats are better than cookies.
Ingredients:
• 4 egg whites
• 2 1/2 cups brown sugar
• 1 cup chopped nuts
• 1/4 cup corn syrup
• 1/2 cup strong coffee
• 4 lbs chocolate, chopped
• 1/4 tsp salt
Preparation:
Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on
high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook
to hard ball stage without stirring. Remove from heat. In a large chilled bowl, beat
egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!)
while beating at high speed. Once the syrup is added, continue beating until you
get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then
cover and put in the freezer. In a double boiler, melt the chocolate. Line several
cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon
out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out
and place on the waxed paper. Repeat. When the mixture is used up, you can
store the remaining chocolate for another use. Let the candies cool and harden,
then store in the refrigerator.
3. Coffee Angel Ring
Ingredients:
• Cake
• 1 cup cake flour
• 1 1/4 cup confectioner's sugar
• 12 egg whites
• 3 tbs coffee crystals
• 1 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 1/4 cups sugar
• Icing
• 1 tbs coffee crystals
• 2 tbs hot water
• 1 1/2 cups confectioner's sugar
Preparation:
Preheat oven to 375F. Sift together flour and confectioner's sugar. In another
large bowl, beat egg whites, coffee crystals, cream of tartar and salt until soft
peaks form. Beat in vanilla. Continue beating at high speed and slowly add sugar
(2 tbs at a time). Beat until sugar is dissolved and you have stiff peaks. Fold in
flour mixture until just blended. Pour batter into an ungreased 10-inch tube pan.
Bake for 35-40 minutes, then let cool.
For the icing, dissolve coffee crystals in hot water, then stir into confectioner's
sugar until smooth. Spread on cooled cake, and serve.
Ingredients:
Preparation:
Dissolve sugar in hot coffee, then let cool. Whip cream until soft peaks form. In
another bowl, blend condensed milk and coffee together. Whip for 3 minutes,
then fold in the whipped cream. Spoon mixture into serving dishes, then freeze
until firm (around 3 hours).
Serves 6
5. Coffee Frosting
A chocolate and coffee frosting, that can be used on cakes, cookies or anything
else needing a coffee touch. This frosting has a nicely smooth texture and should
spread easily.
Ingredients:
Preparation:
Blend everything together until smooth and spreadable. Makes enough for a
13x9 cake.
*Hot Espresso*
1. Cappuccino Royale
A strong cocktail with rum and brandy, and lots of espresso. You'll be the hit of
your next party if you serve Cappuccino Royales for everyone.
Ingredients:
Preparation:
Whisk cream until frothy. Split espresso between 2 mugs. Add 1 tbs of each
liqueur into each mug. Top with whipped cream, and add sugar to taste.
Serves 2
2. White Christmas
A mild espresso and milk drink, but with the added flavours of white chocolate
and hazelnut. A fine choice for Christmas holidays, or any other time of the year
when you want some warm cheer.
Ingredients:
• 2 oz espresso
• 1 tbs white cocoa powder
• 1/2 oz hazelnut syrup
• 12 oz warm milk
Preparation:
In a mug, mix espresso, cocoa powder and hazelnut syrup. Fill up the mug with
heated milk. Top with whipped cream, if desired.
If you like the chocolate bar, you'll love this espresso drink. You really can't go
wrong with anything that has both chocolate and caramel, especially if its a
cappuccino.
Ingredients:
• 2 shots espresso
• 1 shot chocolate syrup
• 1 shot caramel syrup
Preparation:
Mix together in a mug, and fill with steamed milk. Add a bit of foamed milk on top.
Serves 1
4. Spiced Latte
A latte recipe for people who don't want to overpower the taste of your espresso
with too many additions. Just a hint of honey, cinnamon and nutmeg. You can
used warmed cream instead of the steamed milk for a thicker latte.
Ingredients:
• 1 shot espresso
• Milk, steamed
• Honey
• Vanilla extract
• Cinnamon
• Nutmeg
Preparation:
All the ingredients are proportioned to your own tastes. Line the bottom of your
mug with honey, then add vanilla, cinnamon and nutmeg. Add espresso, then fill
mug with steamed milk.
Ingredients:
• 4 oz light cream
• 4 oz espresso
• 1 oz white chocolate, chopped
• 1 tsp brandy
• 1 tsp creme de cacao
• 1/8 tsp vanilla
• Whipped cream
Preparation:
Heat cream until almost boiling. Remove from heat and add chocolate. Whisk
until melted and smooth. Stir in liqueurs and vanilla. Return to low heat and whisk
until foamy. Pour espresso into a large mug, then spoon chocolate mixture over
the espresso. Top with whipped cream.
Serves 1
Espresso Sorbet
This light and frosty dessert is the perfect ending to a summer meal. It will take a
few hours, so plan to make this espresso sorbet ahead of time so you can enjoy
it later.
Ingredients:
Preparation:
In a bowl, combine the ground coffee and brown sugar. Add boiling water and
mix. Let steep until water has cooled, then strain out coffee grounds. Pour the
mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper
container will take longer to freeze through. When the sorbet is nearly frozen (still
scoopable), serve into tall chilled glasses and top with whipped cream and a
sprinkle of cocoa.
2. Espresso Martini
A classy cocktail, made with espresso, vodka and Kahlua. Replace the olives
with coffee beans, and you have an espresso martini. Served shaken, not stirred.
Ingredients:
Preparation:
In a cocktail shaker, shake vodka with crushed ice for about 30 seconds. Add
Kahlua and espresso and give another couple of shakes to combine. Let stand
for a minute, to fully chill through. Strain into 2 chilled martini glasses, and add 2
coffee beans to each glass.
Serves 2
Iced Mochaccino
Just like an iced cappuccino, but with a bit of chocolate added. You can prepare
this recipe without the ice, if you prefer a hot espresso.
Ingredients:
• 2 oz espresso
• 1 oz chocolate syrup
• 5 oz steamed milk
• Ice
Preparation:
Fill a glass with ice, then add the steamed milk. Mix the espresso with syrup then
pour slowly down the side of the glass.
Serves 1
A chilled espresso and milk drink, with the tart touch of orange juice. Cocoa and
caramel add some sweetness too. You could use chocolate syrup instead of the
cocoa powder, if you prefer.
Ingredients:
• 1 shot espresso
• 1 tbs cocoa powder
• 1 oz caramel syrup
• 1 oz orange juice
• Milk
Preparation:
Fill a tall glass halfway with ice. Whisk together the ingredients (not the milk) and
pour over the ice. Fill the glass the rest of the way with cold milk. Stir lightly and
serve.
Serves 1
5. Yogurtccino
Ingredients:
• 3 oz espresso, chilled
• 3/4 cup non-fat frozen yogurt
• 1/2 cup ice cubes
• 1 1/2 tbs sugar
Preparation:
Blend all ingredients in a blender until smooth. Serve in a tall glass.