MASTER RECIPE

No Recipe Quantity Uom

1. Espresso

Single shot espresso 20 gr

2. Hot Americano
Double shot epresso 40 gr
Hot water 140 ml

3. Ice Americano
Double shot espresso 40 gr
Water 140 ml
Ice cube 120 gr

4. Hot Latte
Single shot espresso 20 gr
Fresh milk 120 ml

5. Ice Latte
Double shot espresso 40 gr
Fresh milk 140 ml
Ice cube 120 gr

6. Hot cappucinno
Single shot espresso 20 gr
Fresh milk 120 ml

7. Ice Cappucinno
Double shot espresso 40 gr
Fresh milk 140 ml
Ice cube 120 gr

8. Hot Hazelnut Latte

Syrup Hazelnut 15 ml
Single shot espresso 20 gr
fresh milk 150 ml

9. Ice Hazelnut latte

Double shot espresso 40 gr
Fresh milk 120 ml
Syrup Hazelnut 25 ml
Ice cube 120 gr

10. Hot Caramel Latte

Syrup Caramel 15 ml
Single shot espresso 20 gr
 fresh milk 150 ml

11. Ice Caramel Latte

Double shot espresso 40 gr
Fresh milk 120 ml
Syrup Caramel 25 ml
Ice cube 120 gr

12. Hot Vanilla Latte

Syrup Vanilla 15 ml
Single shot espresso 20 gr
fresh milk 150 ml

13. Ice Vanilla latte

Double shot espresso 40 gr
Fresh milk 120 ml
Syrup Vanilla 25 ml
Ice cube 120 gr

14. Hot Chocolate

Coklat powder 20 gr
fresh milk 180 ml

15. Ice Chocolate

Coklat powder 30 gr
Fresh milk 120 ml
Simple syrup 20 gr
Ice cube 140 gr

16. Hot Matcha

Matcha powder 3 gr
Hot water 200 ml

17. Ice Matcha

Matcha powder 4 gr
Water 180 ml
Ice cube 120 gr

18. Hot Matcha Latte

Matcha powder 5 gr
hot water 30 gr
Simple syrup 10 gr
Fresh milk 160 gr

19. Ice Matcha Latte

Matcha powder 7 gr
Hot water 20 gr
Simple syrup 25 gr
Fresh milk 120 gr
Ice cube 140 gr
20. Toasted Hazelnut Frappe
Double shot espresso 40 gr
Simple syrup 15 gr
Syrup hazelnut 35 gr
Frappe powder 25 gr
Fresh milk 30 gr
Ice cube 180 gr

21. Caramel Frappe

Double shot espresso 40 gr
Simple syrup 15 gr
Syrup caramel 35 gr
Frappe powder 25 gr
Fresh milk 30 gr
Ice cube 180 gr

22. Vanilla Frappe

Double shot espresso 40 gr
Simple syrup 15 gr
Syrup vanilla 35 gr
Frappe powder 25 gr
Fresh milk 30 gr
Ice cube 180 gr

23. Matcha Latte Frappe

fremix sauce matche 60 gr

frappe powder 30 gr
fresh milk 60 gr
Ice cube 180 gr

24. Chocolate Frappe

fremix sauce chocolate 70 gr
Simple syrup 20 gr
Frappe powder 30 gr
Fresh milk 30 gr
Ice cube 190 gr

25. Pourover Coffee

Coffee beans 15 gr
Hot water 230 ml

26. Hot Houjchica

Houjchica tea bag 1 pcs
Hot water 250 ml

27. Ice Houjchica

Houjchica tea bag 1 pcs
Hot water 150 ml
 Ice cube 140 gr

28. Hot Genmaicha

Genmaicha tea bag 1 pcs
Hot water 230 ml

29. Ice Genmaicha

Genmaicha tea bag 1 pcs
Hot water 150 ml
Ice cube 140

30 HotMoccacinno
single shot esprreso 20 gr
coklat powder 10 gr
simple syrup 10 gr
milk 160 ml
31 Ice Moccacinno
double shot espresso 40 gr
coklat powder 15 gr
simple syrup 15 gr
milk 120 ml
ice cube 140 gr

Note :
CALIBRATION
( Espresso Ajustment & Cupping )

-Dose in Use 22gr, to Double Porta filter.

- Adjust or setting Grinder at the point 8.5 -8.7 to Determine to the right espresso.
- Espresso extraction yield 40gr (Double porta filter ) with split shot to the serve.
- Coffee machine temperature 92ºc - 93ºc .

1. Dose Beans 15 gr
2. Adjust/Set Grind size at the point 15 until 20 in Hario Grinder, to the serve
3. Preparing a paper filter and Place it on V60 Drip
4. Pour Hot Water to Rinse a paper filter and Remove the Water
5. Put the Coffee Powder into V60 Coffee Drip
6. Pour Hot Water for brew coffee until 35gr , and stop for the blooming .
7. Wait until a water Down, and start pour water 80gr, stop for brewing, pour again a water a

1. Chocalate Powder 120 gr

2. Fresh milk 160 gr

Method :
Scale Chocalate Powder in Milk Jug / Bowl , steam Milk until ( 90 - 95 degrees )
Pour Hot Milk in chocolate Powder ( slowly ) , Steer together .

Total yield 280 gr

Serve 70/Cup

1. Matcha Powder 51 gr
2. Hot Water 120 gr
3. Simple syrup 150 gr

Method :
Scale Matcha Powder in Milk jug , Pour Hot water and simple syrup
and steer togheter .

Total yield 321 gr

Serve 5/Cup
 metod Glass

shot of espresso , straight .

espresso glass 2oz

double shot espresso added to a cup

hot cup glass 7oz
of hot water

brewed coffee served over

ice with water thumbler glass 10oz

a shot of espresso in steamed milk

hot cup 5oz
lightly topped with foam

brewed coffee served over

ice with milk thumbler glass 10oz

a shot of espresso tooped with

hot cup 5oz
a deep layer of foamed milk

brewed coffee served over

ice with milk thumbler glass 10oz

a shot of espresso tooped with

hot cup glass 7oz
a deep layer of foamed milk
and add flouvoring syrup

brewed coffee served over

ice with milk and add flouvoring syrup
thumbler glass 10oz

a shot of espresso tooped with

a deep layer of foamed milk hot cup glass 7oz
 hot cup glass 7oz
and add flouvoring syrup

brewed coffee served over

ice with milk and add flouvoring syrup
thumbler glass 10oz

a shot of espresso tooped with

a deep layer of foamed milk hot cup glass 7oz
and add flouvoring syrup

brewed coffee served over

ice with milk and add flouvoring syrup
thumbler glass 10oz

brewed powder coklat in steamed

milk lightly tooped with foam
hot cup glass 7oz

brewed powder coklat served over

ice with milk
thumbler glass 10oz

brewed powder matcha added to a cup

hot cup glass 7oz
of hot water

brewed powder matcha served over thumbler glass 10oz

ice with water

brewed powder matcha in steamed

milk lightly tooped with foam
hot cup glass 7oz

brewed powder matcha served over

ice ,sugar and milk
thumbler glass 10oz
 thumbler glass 10oz

double shot espresso blended

with sugar , ice , milk , powder frappe
, flavoring syrup into thick drink and all item blended
thumbler glass 10oz

double shot espresso blended

with sugar , ice , milk , powder frappe
, flavoring syrup into thick drink and all item blended
thumbler glass 10oz

double shot espresso blended

with sugar , ice , milk , powder frappe
, flavoring syrup into thick drink and all item blended
thumbler glass 10oz

brewed powder matcha blended

with sugar , ice , milk , powder frappe
into tick drink and all item blended
thumbler glass 10oz

brewed powder coklat with milk blended

with sugar , ice , powder frappe
thumbler glass 10oz
into tick drink and all item blended

v60
hot cup glass 7oz

brewed houjchica tea bag added to a cup

cup tea bowl
of hot water

brewed houjchica tea bag served over

ice with water thumbler glass 10oz
 thumbler glass 10oz

brewed genmaicha tea bag added to a cup

cup tea bowl
of hot water

brewed genmaicha tea bag served over

ice with water thumbler glass 10oz

a shot of espresso tooped with

a deep layer of foamed milk , sugar hot cup glass 7oz
and add chocolate

brewed coffee served over

ice with milk , sugar and add chocolate thumbler glass 10oz

30

8.7 to Determine to the right espresso.

ta filter ) with split shot to the serve.

METHOD COOKING V60 FILTER COFFEE

20 in Hario Grinder, to the serve

0 Drip
d Remove the Water

, and stop for the blooming .

ater 80gr, stop for brewing, pour again a water at 130, 180gr , finish to 225 gr.

HOMEMADE CHOCOLATE SAUCE (Premix) serve for Frappe Chocolate

eam Milk until ( 90 - 95 degrees )

, Steer together .

Homammade Matcha Sauce ( premix ) serve for Frappe Matcha

ater and simple syrup

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