Grind & Tamp Brew Steam Pour

Grind & Tamp Brew Steam Pour
Barista Technique:
• Steaming Milk is an art; it is not enough to just heat up

the milk.
• Keep all your frothing pitchers clean and cold in the
refrigerator.
• Start slow & Stretch the milk, oustanding foam is created
in the first 15 seconds.
Single & Double Espresso
Single & Double Espresso
Size Single Double
Ounces 1.5 ounces 2 ounces
Grind & Dose 7 grams of espresso into heated filter Dose 14 grams of espresoo into heated
Tamp holder & tamp @ 30 psi. filter holder & tamp 2 30 psi.
Brew Dispense espresso into a heated cup. Perfect Dispense espresso into a heated cup.
extraction is between 25-30 sec. Perfect extraction is between 30-35 sec.
Serve Garnish, smile & serve Garnish, smile & serve
Garnish Perfect espresso shot should be marked by a rich deep and dark chocolate brown crema.
Standards Espresso weight are plus or minus 1 gram
Temp. 180-200 deg F
Espresso Macchiato
Espresso Macchiato
Size Single Double
Tamp holder & tamo @ 30 psi. filter holder & tamp 2 30 psi.
Serve Top with a dollop of perfectly frothed Top with a dollop of perfectly frothed
milk milk
Garnish Perfect espresso shot should be marked by a rich deep and dark chocolate brown crema.
Temp. 120-140 deg F

Espresso Con Panna
Espresso Con Panna
Size Single Double
Tamp holder & tamo @ 30 psi. filter holder & tamp 2 30 psi.
Serve Top with dollop of whipped cream Top with dollop of whipped cream
Garnish Whipped cream should appear as an island placed over top the espresso
Temp. 120-140 deg F
Americano
Café Americano
Size Small Medium Large
Ounces 8oz 12oz 16oz
Grind & Dose 14 grams of espresso Dose 14 grams of espresso Dose 21 grams of espresso
Tamp into heated filter holder & into heated filter holder & into heated filter holder &
tamp @ 30 psi. tamp @ 30 psi. tamp @ 30 psi.
Brew Dispense double espresso Dispense double espresso Dispense triple espresso shot
shot directly into cup. shot directly into cup. directly into cup.
Add Add 5oz hot water from Add 9oz hot water from Add 14oz hot water from
dispenser and fill to 1 inch dispenser and fill to 1 dispenser and fill to 1
below rim of cup. inch below rim of cup. inch below rim of cup.
Garnish This beverage is very hot
Temp. 180-200 deg F

Cappuccino
Cappuccino
Grind & Dose 7 grams of espresso into Dose 14 grams of espresso Dose 21 grams of espresso
Tamp heated filter holder & tamp @ into heated filter holder & into heated filter holder &
30 psi. tamp @ 30 psi. tamp @ 30 psi.
Brew Dispense single espresso shot Dispense double espresso Dispense triple espresso shot
directly into cup. shot directly into cup. directly into cup.
Steam Steam 4oz fresh cold milk Steam 8oz fresh cold Steam 11oz fresh cold
to 140-150 deg. milk to 140-150 deg milk to 140-150 deg
Add Pour frothed milk (1/3) into Pour frothed milk (1/3) into Pour frothed milk (1/3) into
cup and top with 2/3 cup and top with 2/3 cup and top with 2/3
microfoam. microfoam. microfoam.
Garnish Chocolate powder on top.
Temp. 120-140 deg F
Café Latte
Café Latte
Add Fold steam milk (2/3) and Fold steam milk (2/3) and Fold steam milk (2/3) and
frothed milk (2/3) into cup. frothed milk (2/3) into cup. frothed milk (2/3) into cup.
Garnish Topped with a cap of little foam.
Temp. 120-140 deg F

Spanish Latte
Spanish Latte
Add 30ml Condensed Milk with 40ml Condensed Milk with 60ml Condensed Milk with
Steam milk (2/3) and frothed Steam milk (2/3) and Steam milk (2/3) and frothed
milk (2/3) into cup. frothed milk (2/3) into cup. milk (2/3) into cup.
Temp. 120 -140 deg F
Café Mocha
Café Mocha
Add 30 grams Chocolate powder” 60 grams Chocolate 90 grams Chocolate powder
with Steam milk (2/3) and powder with Steam milk with Steam milk (2/3) and
frothed milk (2/3) into cup. (2/3) and frothed milk (2/3) frothed milk (2/3) into cup.
into cup.
Garnish Topped with a cap of little foam and chocolate sauce.

Flat White
Flat White
Size Medium
Ounces 12oz
Grind & Dose 14 grams of espresso into heated filter holder & tamp @ 30 psi.
Tamp
Add Velvety and smooth milk. Velvety and smooth milk. Velvety and smooth milk.
Garnish Make a latte art pattern on the surface.
Hyles Tea
Hyles Tea
Size Medium
Ounces 12oz
BLACK TEA
BLACK TEA & LEMON
EARL GREY
MATCHA
GREEN TEA
GREEN TEA & LEMON
GREEN TEA & MINT

GREEN TEA & LEMON
Iced Espresso
Iced Espresso
Size Single Double
Ounces 12oz 16oz
Grind & Dose 14 grams of espresso into heated Dose 14 grams of espresso into heated filter
Tamp filter holder & tamp @ 30 psi. holder & tamp @ 30 psi.
Brew Dispense double shot directly into Dispense double espresso shot directly into
shaker. shaker.
Add Full cup of ice cube, 120 ml of espresso Full cup of ice, 180 ml of espresso shot and
shot and shaken shaken.
Temp. Cold
Iced Mocha
Iced White/Dark Mocha
Brew Dispense double espresso Dispense double espresso Dispense triple shot directly
shot directly into cup. shot directly into cup. into cup.
Add 60ml espresso shot, 40ml 80ml espresso shot, 60ml 120ml espresso shot ,80ml
Chocolate sauce and 200 ml Chocolate sauce and 250 Chocolate sauce and 300 ml
fresh cold milk. ml fresh cold milk. fresh cold milk.
Garnish Topped with a cap of little foam and chocolate sauce.
Temp. Cold
Iced Spanish Latte
Iced Spanish Latte
Brew Dispense espresso shot Dispense double espresso Dispense triple espresso shot
Add 60 ml espresso shot ,40 ml 120 ml espresso shot ,60 180 ml espresso shot ,80 ml
Condensed Milk and 200 ml ml Condensed Milk and Condensed Milk and 300 ml
fresh cold milk. 250 ml fresh cold milk. fresh cold milk.
Temp. Cold
Iced Latte
Iced Latte
Brew Dispense espresso shot Dispense double espresso Dispense triple espresso shot
Add Add 5 pcs ice cube, 60 ml Add 6 pcs ice cube, 120 ml Add 7 pcs ice cube, 180 ml
espresso shot and 200 ml espresso shot and 250 ml espresso shot and 300 ml
fresh cold milk. fresh cold milk. fresh cold milk.
Temp. Cold
Iced Cappuccino
Iced Cappuccino
Add Add 5 pcs ice cube, 60 ml Add 6 pcs ice cube, 120 ml Add 7pcs ice cube, 180 ml
espresso shot and 200 ml espresso shot and 250 ml espresso shot and 300 ml of
fresh milk. of fresh cold milk. fresh cold milk.
Garnish Top with microfoam and chocolate powder.
Temp. Cold
Iced Vanilla Cooler

Iced Vanilla Cooler
Add Add 5 pcs ice cube, 40 ml Add 6 pcs ice cube, 60 ml Add 7pcs ice cube, 80 ml
vanilla syrup, 60 ml espresso vanilla syrup, 120 ml vanilla syrup , 180 ml
shot and 200 ml of fresh milk. espresso shot and 250 ml espresso shot and 300 ml of
of fresh cold milk. fresh cold milk.
Temp. Cold
Classic Iced Tea
Classic Iced Tea
Brew Extract the Aristocratic Tea ( 1 Extract the Aristocratic Tea Extract the Aristocratic Tea (
tea bag ) in a 200 ml hot water ( 1 tea bag ) in a 300 ml hot 2 tea bags ) in a 400 ml hot
in a shaker water in a shaker water in a shaker
Add Pour the full cup of ice cube Pour the full cup of ice Pour the full cup of ice and
into a shaker and add 20 cube and add 25 grams add 40 grams sugar or 40 ml
grams sugar or 20 ml sugar sugar or 25 ml sugar syrup sugar syrup and shaken.
syrup and shaken. and shaken.
Temp. Cold
Iced Tea
Lemon/Peach/Berry Iced Tea
Brew Extract the Aristocratic Tea ( 1 Extract the Aristocratic Tea Extract the Aristocratic Tea (
tea bag ) in a 200 ml hot water ( 1 tea bag ) in a 300 ml hot 2 tea bags ) in a 400 ml hot
in a shaker water in a shaker water in a shaker
Add Pour the full cup of ice cube Pour the full cup of ice Pour the full cup of ice and
into a shaker and add 40 ml cube and add 60 ml add 80 ml flavoured syrup
flavoured syrup and shaken. flavoured syrup and and shaken.
shaken.
Temp. Cold
Organic Smoothies
Smoothies ( ORGANIC )
Size Medium
Ounces 12oz
Organic Apple Juice: 200ML
ACAI BERRy ( Acai, Blueberry, Mango and Banana )
MANGO MADNESS ( Mango, Pineapple, and Papaya Fruit )
CHERRY BLOSSOM ( Strawberry, Blueberry, Papaya and Cherry )
TROPICAL BREEZE ( Banana, Pineapple and Coconut )
BERRY BLITZ ( Raspberry, Blueberry and Banana )
MELON REFREHER ( Melon, Strawberry and Mango )
Berry Delight Smoothie

Berry Delight Smoothie
Size Medium
Ounces 16oz
Blend Pour 150 ml of fresh milk, 30 ml of each Strawberry, Raspberry, Blueberry Puree
Add Add 8 pcs ice cube and ½ of Fresh Banana into blender.
Strawberry Banana Smoothie

Strawberry Banana Smoothie
Size Medium
Ounces 16oz
Blend Pour 150 ml of fresh milk, 120 ml of Strawberry Puree
Mango Banana Smoothie
Mango Banana Smoothie
Size Medium
Ounces 16oz
Blend Pour 150 ml of fresh milk, 120 ml of Mango Puree
Sunrise Smoothie
Sunrise Smoothie
Size Medium
Ounces 16oz
Blend Pour 150 ml of fresh orange juice, 100 ml of Strawberry Puree
Add Add 8 pcs ice cube into blender.
Avocado Smoothie
Avocado/Chocolate Smoothie
Size Medium
Ounces 16oz
Plain Chocolate
Blend Pour 300 ml fresh milk into blender and Pour 300 ml fresh milk into blender and put half
put half avocado slice with 4 scoops of avocado slice with 4 scoops of vanilla pwder.
vanilla pwder.
Add Add 6-8 pcs of ice cube and blend until Add 6-8 pcs of ice cube and blend until smooth.
smooth.
DEPLOYMENT PLAN
POSITION 1 – CASHIER
• Greets customers
• Upsell/Suggest
• Ring up the product(s) provided by the customer to purchase.
• Tell the customers their total.
• Receive the customer’s payment.
• Thanks the customer.
POSITION 2 – BAR
• Accountable for ALL drinks production

• Should “ Call the line “ during off peak periods
• Provides clean & finished presentation of the drink
• Thanks customer and confirms the drink
POSITION 3 – FLOAT
• This role will be co-ordinating & managing the team

• Should always be the most senior person on duty
• Must remain behind the counter at peak and MUST own the first service interaction
• Allows both till & machine to remain “PLANTED”
• Should manage all deployment from float position
• Support the kitchen/bar area ensuring that food and drinks are made correctly and being used
effectively.
POSITION 4 – CAFÉ
• Stocks up condiments, front & behind counter

• Clean tables & maintains floor area clean
• ‘Tray up’ drinks-prepare cutleries for food and beverages being made
• Check back on customers
• Washes and replenishes cutlery etc.
• Thanks customers & say goodbye

Grind & Tamp Brew Steam Pour

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Grind & Tamp Brew Steam Pour

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Grind & Tamp Brew Steam Pour

• Steaming Milk is an art; it is not enough to just heat up

Serve Garnish, smile & serve Garnish, smile & serve

Standards Espresso weight are plus or minus 1 gram

Temp. 180-200 deg F

Standards Espresso weight are plus or minus 1 gram

Temp. 120-140 deg F

Standards Espresso weight are plus or minus 1 gram

Temp. 120-140 deg F

Standards Espresso weight are plus or minus 1 gram

Temp. 180-200 deg F

Standards Espresso weight are plus or minus 1 gram

Temp. 120-140 deg F

Standards Espresso weight are plus or minus 1 gram

Temp. 120-140 deg F

Temp. 120 -140 deg F

Standards Espresso weight are plus or minus 1 gram

Temp. 120 -140 deg F

Garnish Make a latte art pattern on the surface.

Standards Espresso weight are plus or minus 1 gram

Temp. 120 -140 deg F

BLACK TEA & LEMON

GREEN TEA & LEMON

GREEN TEA & MINT

Standards Espresso weight are plus or minus 1 gram

Standards Espresso weight are plus or minus 1 gram

Standards Espresso weight are plus or minus 1 gram

Iced Vanilla Cooler

MANGO MADNESS ( Mango, Pineapple, and Papaya Fruit )

CHERRY BLOSSOM ( Strawberry, Blueberry, Papaya and Cherry )

TROPICAL BREEZE ( Banana, Pineapple and Coconut )

BERRY BLITZ ( Raspberry, Blueberry and Banana )

MELON REFREHER ( Melon, Strawberry and Mango )

Berry Delight Smoothie

Strawberry Banana Smoothie

Blend Pour 150 ml of fresh milk, 120 ml of Strawberry Puree

Blend Pour 150 ml of fresh milk, 120 ml of Mango Puree

Blend Pour 150 ml of fresh orange juice, 100 ml of Strawberry Puree

Add Add 8 pcs ice cube into blender.

• Accountable for ALL drinks production

• This role will be co-ordinating & managing the team

• Stocks up condiments, front & behind counter

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