THE MOST POPULAR WAYS OF DRINKING COFFEE

VIENNA COFFEE

A Cup of Coffee topped with whipped cream.


ICE COFFEE
Strong, black, cold coffee poured over Vanila ice cream and topped with whipped cream.Ice coffee is served in a tall glass.

ESPRESSO
Is a coffee Italian origin and is produced by an " Espresso Mahine "
( " Espresso " is an Italian word meaning "quick,fast" ).steam pressure forces hot water through the coffee grains.The coffee beans for espresso machines are ground more finely than for filter coffee,are of different roast and cannot be used in brewing machine.Espresso can be served as "short black" ( in a demitasse sized espresso cup )or as " long black " ( double the amount of coffee,served in a double espresso cup-the size of a tea cup ).An espresso machine produces also hot water for tea and hot steam for the heating and frothing of milk.


CAPPUCCINO
A very popular variation of espresso.A short black is mixed with an equal amount of hot milk, topped with milk froth and cocoa powder and served in a double espresso cup or tea cup.


TURKISH COFFEE
Is prepared in a small copper pot called Ibrik.pulverised coffee coffee is mixed with sugar and cold water and heated till the froth which develops during the heating rises to the top.the pot is then removed from the flame and the froth is allowed to settle.

this is repeated twice so that the froth rises and settles three times in total.

After the third time, the pot is left standing for 15-20 seconds to allow the coffee grains to settle to the bottom and the coffee is then slowly and carefully,poured into demitasse cup and served without spoon.


INSTANT COFFEE
Normally,of lower quality than coffee made beans.


LIQUOR COFFEE

Liquor coffees are very poular and most restaurants,Lounge,and Bar have one or more onthe menu.Irish Coffee is the most common.

NO BEVERAGE ON EARTH IS CONSUMED IN SUCH QUANTITIES AS TEA

No Beverage on earth is consumed in such quantities as tea. It's made from tea leaves of the tea tree which grows in damp tropical or subtropical regions and woul reach a height of 10m if it were not pruned to bush size.



Tea growing is said to have originated in pre historic China,where farmers used to perfume he water, which had to be boiled before drinking with the dried leaves of the tea tree.


Depending on the treatment of the leaves,tea belongs to one of three groups:
1. Green Tea
2. Black Tea
3. Oolong Tea


GREEN TEA
After plucking, the leaves are fired in chambers. This means that they are dried by passing hot air oven them for certain period time.


BLACK TEA
After plucked, the leaves are spread on racks where they dry, losing 50% of their moisture content.

The leaves are then rolled by machine to break up the cellular structure,which allows the subsequent fermentation to take place at an increased speed. The fermentation, which takes place at around 27 degree celcius,is stopped by firing when the leaves have assumed the desired qualities.

In sifting machines, the leaves are sorted into the two main grades " Leaf Teas " and " Broken Teas ". Leaf teas are said to be more delicate, where as broken teas are stronger and darker in colour. Fannings and dust are used for teabags.
in general,Teabags produce tea of lesser quality,but for obvious reasons,are very popular.


OOLONG TEA
Oolng tea is semi-fermented and combines the green Tea's delicacy with the Black Tea's strengt.

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WINE SERVICE PROCEDURE

WINE SERVICE PROCEDURE IN RESTAURANT & FIVE STAR HOTELS

* After you have taken the order, place the cooler on the right hand side of the host.
Place a doiley plate on the table and the red wine glasses if red wine is ordered.


* Take a folded waiter cloth, which is on the cooler with you to the dispense bar.


* Use the cloth under the bottle when you carry them to the table.


* Pressent the labels of the wine to the host.


* On His/Her approval, place the wine on the doiley plate.


* Open the wine first.


* Cut hard againts the rim / ridge below the lip of the bottle to neatly trim the capsule. remove
the upper part of the capsule.


* Wipe away any accumulated mould, using an inner fold of the service cloth.


* Insert the point of the corkscrew into the ceter of the cork, twisting in a clockwise direction,
guiding the corkscrew to ensure it is drivrn straigh into the center of the cork. the corksrew
must not penetrate through the cork, but should be fully inserted to ensure a firm grip on the
whole of the cork.


* Fit the lever into the lip of the neck of the bottle.


* Using a lever action gently removed the cork. the cork must be controlled, so that it comes
out straight and when almost removed, tilted over slightly to prevet it from " popping" out.


* Remove the cork from the corkscrew, check it for missing pieces ( they would be in bottle )
" nose " it and put it the cooler ( for white wine ) or on the doiley plate/in the basket ( for red
wines ). do not serve the wine when the cork has a pronouncedly unpleasant smell.


* Removed the cork from the corkscrew and put it in the cooler ( for white wine ) or on the
underliner ( for red wine ).


* Clean the neck of the bottle, using an inner fold of the service cloth. look into the neck of the
bottle and remove any crumbs of the cork with the spiral of the waiter's friend.


* Pour enough for a taste into the host glass ( about 30ml ) and pressent the labels a second time, so that He/She can compare the sensation in His/Her mouth with the information
on the label.


* On approval, pour for the guests, Ladies first and in an anti-clockwise direction.


* Fill the Host Glass.


* Place the white wine in the cooler with the neck pointing towards the host.


* Put the waiter's cloth over the cooler.


IF MORE BOTTLES OF WINE ARE SERVED, THEN THE FOLLOWING RULES APPLY

# Same Brand of wine - Provide the host with a new glass for tasting
# Different wine - New glasses for all customers.
# As new wine is served, ensure that the used glasses are removed as soon as they are emptied.

DEBU

APATIS

( by Martha )

Sungguh ku tak peduli
Apa kata mereka

Aku tahu
Mereka jijik akan adaku
Tapi maaf
Aku sama sekali tak peduli

Tuduhan apalagi
Yang ingin mereka hinakan untukku?

Anjing-kah?
Iblis-kah?
Virus-kah?
Orang Edan?
Sakit?
Ha ha , terserah

Persetan!!??!!

Satu ahl yang aku tahu
AKU BAGIAN DARI MEREKA
Dan setahuku
Aku bukan sampah atau bakteri

Aku hanya ingin
Berpijak di atas jalan
Yang telah ku buat dan ku pilih sendiri
Kemudian ku ikuti arahhnya
Tanpa merugukan yang lain

Karena aku,
ADALAH AKU

DEBU

Dan aku hanyalah debu

Kotor,

Najis,

Nista



Yang kemudian lesat

Menembus batas ketiadaan

Hingga tak perlu lagi

Risaukan

Akanku

ABOUT WINE

WHAT IS WINE ?

Wine is an alcoholic beverage produced primarily from the natural fermented juice of fresh GRAPES. in most cases, wine sold in bars and restaurants is that made from grapes, although some wines are also produced from fruits and berries. because grapes contain yearst ( on the skin ) and sugar ( in the juice ), both necessary for the process of fermentation, grapes begin this process when crushed. the resulting liquid solution is called wine.

HOW IS IT MADE ?

# Grapes are picked when ripe, crushed, the stems removed.

# In making white wine the skins and seed are removed.

# Yeast is then added to the remaining mixture. this causes the mixture to ferment,

which converts the sugar in the grape juice to alcohol.

# All grape juice is white but contact with the red skin during fermentation produces the colour
of red wine.

# the skin and seeds are pressed to remove the remaining liquid.

# All the liquid is combined and allowed to ferment untill all the sugar is converted to alcohol.

The liquid is now wine.

# Then put into oak casks for a period. ( the oak in the casks gives flavour to the wine, the

longer the wine is in the casks, the more oak flavour it will have ).

# then the wine is bottled and allowed to mature-sometimes only months, sometimes year.

generally red wine takes longer to mature than white

HISTORY

The history of wine dates to ancient and possibly even prehistoric.The wall paintings and writing of Babylonia, Egypt, Greeca and the Roman Empire all portray wine making and its consumption in particular the Romans were influential in the expansion of wine production throughout their Empire, where climate and soil were suitable for cultivation. During the middle Ages, Europe became the wine growing center in the world, were wine is considered the most widely accepted meal-time beverage.many country experimented with the bottling, labeling, and corking of wine in 20th century. it was not until the begining of this century that wine became associated with fine food and made its entrance into the civilized world, as we drink it today.

The popularity of wine today's alcoholic beverage industry is growing by leaps and bounds, and consequently no bar or restaurant can afford to overlook this demand.

ALCOHOL FACTS

Alcohol is a depressant drug that affects most areas of the brain !!!!

HOW DOES ALCOHOL AFFECT YOUR DRIVING?

You don't have to be drunk to be affected by alcohol.

no one drives as well as usual after drinking alcohol, even though some people may look and actr as though they are unaffected. You can't compensate for the effect of alcohol on your brain.

ALCOHOL :

1. Reduce you ability to judge how fast you are moving or your

distance from the cars, people, or objects.

2. Gives you false confidence. you may take greater risks because you

think your driving is better than it really is.

3. Makes it harder to do more than one thing at time. while you

concentrate on steering, you could miss seeing a red light, cars

entering from side streets or pedestrians.

4. Makes you feel sleepy or fatigued.

SAFETY TIPS :

1. Share a taxi with friends

2. Catch public transport

3. Ride with a driver who hasn't been drinking or taking drugs

4. Arrange for a friend or relative to give you a lift

LEBUR
( By Martha )

Sampai kini
Hati ini masih tak mampu pahami
Mengapa ku mencintaimu


Maka....
Leburlah bersamaku
Dalam pengembaraan terasingku
Agar terciptalah sebuah maha karya


Sebuah orkestra maha agung
Yang simponinya merdu mendayu
Penuhi setiap inci atmosfir dalam duniaku....

WAKTU

( by Martha )

Apabila mungkin

Inginku menghentikan jarum

Yang setiap detiknya terus berputar

Atau memutar mundur

Untuk waktu yang terlah terlewati

Aku tak meminta lebih

Aku hanya ingin

Terus bersamamu

Lebih lama lagi

Dalam waktu yang sangat lama

Selamanya....

Aku hanya tak ingin kehilanganmu

ILUSI

( By Martha )

Kau tak terlihat

Tapi dapat ku rasakan

Hadirmu

Sejuk...

Menampar jiwaku yang kerontang

Seperti bintang,

Jauh...

Tak tersentuh

Tapi ku menikmati keberadaanmu

Ku bertahan dengan rasa ini

Ku menangis mengeja namamu

Aku tersesat dalam belenggu ini

Menggilai dan merindukan

Ada mu yang tak lagi terlihat

Dan tersentuh olehku

Hingga ku hanya bisa mengecup bayangmu

Dan pikiranku tak bisa berhenti

Bermasturbasi dengan sosokmu

Yang tak lagi ada

Aku merindukanmu

TARIAN EROTIS

KAU ( ********* ) KU

( By Martha )


Wahai makhluk indahku
Alunanmu melebihi indahnya Tchaikovsky
Menghidupkan jiwa kosong
Pada mata sunyiku yang telah lama mati


Melodimu lebur..


Menjelma kata agung bernama kasih
Dalam senandung hidupku,
Langit hatiku


Dan ketika kita telah bersatu
Terciptalah tarian erotis
Yang menggetarkan jiwaku


Oh,,,, aku hanyut


Oleh tinggi rendah iramamu
Begitu indahnya musik yang tercipta
Oleh mu, oleh ku....

.......Hingga.....

Denting-denting Mozart pun
Tak lagi terdengar olehku

MUSAFIR DAN KOTA SUNYI

( By Martha )

Dan bukan salah siapapun

Hingga semua harus berakhir demikian

Aku kota sunyi Yang merindukan warna

Yang telah sekian lama teralpa

Sedangkan kau?

Seorang musafir!

Terengah lelah akan pengembaraanmu

Yang Hanya NOL belaka

Hampa, sia-sia

Terimakasih untuk memilihku

Sebagai persinggahanmu

Yang entah mengapa paling kau percayai

Bahwa aku kan menjanjikanmu sesuatu

Namun entahlah

Apakah ini sebuah kesalahan ataupun dosa

Hanya karna aku kota sunyi yang merindukan segalanya

Dan kau musafir yang kehilangan arah

Dan membutuhkan tempat untuk berlabuh

Alamlah yang telah mempersatukan kita

Dalam kasih yang damai

Tanpa syarat

''

JERITAN OROK YANG TERBUANG

( By Martha )

Hai Adik kecil.... ((

Apa yang kau lakukan?

Mengapa kau menangis?

Kau sendirian? dimana orangtua mu?

Mengapa mereka meninggalkanmu?

Cup cup Adik kecil sayang,

Berhentilah menangis

Mari, berikan tanganmu padaku

Lalu, mari ikut bersamaku

Aku tak akan membiarkanmu kedinginan sendirian

Ah Adik kecil yang malang...

Rupanya kita senasib

Sudahlah,

Hentikan tangismu, saudaraku !

Menangis tak akan mengubah semua

Yng telah terjadi

Jangan takut Adik kecil, ada aku

kita akan menyusuri jalan ini bersama

Meski dengan tamparan angin malam yang menggigit

Maukah kau Adik mungil?

Tapi....

Hey, hey, hey.....mengapa?

Mengapa banyak Adik kecil dan mungil bermunculan?

Apakah mereka juga korban

Karya seni gelap orangtua kami?

SAJAK YANG MENANGIS

SEKARAT

( By Martha )

Ribuan kata sesal tak henti - hentinya

Berhambur......

Membentuk ion tak kasat mata

Dari mulut busuk ini

Membaur......

Dalam udara

Yang tak lagi tecium segarnya

Hanya balada syahdu

Pilu mendayu

Penuhi Atmosfir yang tak lagi damai

Aku tekurung dalam kesesakanku

Aku tercekik !!!!!

Sekarat dalam Delusif panjangku

Ketika ku dapati

Auramu tak lagi berwarna

Dan perawan sucimu tak lagi hijau

Sel otakku terus bereaksi

Menjadikan letupan - letupan panas

Dalam tabung reaksi yang berisi cairan emosi

Ketika sang waktu MEMASUNGKU

Saat menyaksikan....

Tangan - tangan SETAN MERAMPAS INDAHMU

Maafkan aku

Tak bisa menjadi pahlawanmu

DI UJUNG PEDANG

( by Martha )

Hijau adalah khayalanku

Biru adalah mimpiku

Merah adalah airmata kemarahanku

Kelabu adalah hari-hariku di negeri panas ini

Dan...

Hitan adalah mimpi burukku yang tak ingin nu lihat

Pecutan cambuk

Sumpah serapah

Pukulan-pukulan maut

Di siksa

Di aniaya

Di beri makanan sisa

Hijau adalah khayalanku

Biru adalah mimpiku Merah adalah airmata kemarahanku

Kelabu adalah hari-hariku di negeri panas ini

dan...

Hitam adalah mimpi burukku yang tak ingin ku lihat

Pecutan cambuk

Sumpah serapah,

Bahkan....

Kehormatanku di renggutnya pula

Semua itu

adalah satu warna

Dalam hidupku

Hitam, kelam

Bedebah tentang semua itu

Yang ku ingin hanyalah

Keluar dari neraka terkutuk ini

Aku sudah terlalu muak dengan tuan ku

Yang telah membinatangkan manusia sepertiku

Yang hanya seorang kacung udik

Yang ku ingin hanyalah

Bernafas sebebas-bebasnya

Dan....

Aku hanya ingin kembali

Pada pelukan ibu pertiwi

Tanah kelahiranku

Aku ingin kembali ke negeriku

Dimana aku bisa berkumpul

Dengan anak-anak dan suamiku,

Ayah-Ibu ku,

Juga sawah-ladangku

Akankah mimpi terindah ini...

Akan menjadi nyata

Bila setelah terbenamnya matahari

Nyawaku berada di ujung pedang berkilat itu?

COCKTAILS

LONG ISLAND

- Vodka 0,5 oz
- Bacardi 0,5 oz
- Dry Gin 0,5 oz
- Tequila 0,5 oz
- Triple Sec 0,5 oz
- Whiskey 0,5 oz
- Lime Juice 1 oz
- Top with Coke 1 bottle

Method : Shaking
Glass : Collins
Garnish : Slice Lime n Red Cherry



TEQUILA SUNRISE

- Tequila 1,5 oz
- Grenadine 0,5 oz
- Orange Juice 4 oz
- Ice cubes

Method : Pouring
Glass : Collins
Garnish : Slice Orange


BLUE LAGOON

- Vodka 1,5 oz
- Blue Curacao 0,5 oz
- Lime Juice 1 oz
- Ice cubes
- Top with Sprite 1 Bottle

Method : Pouring
Glass : Collins
Garnish : Slice Lime inside on the glass


MARGARITA

- Tequila 1,5 oz
- Triple Sec 0,5 oz
- Lime Juice 1 0z
- Ice Cubes

Method : Shaking
Glass : Cocktail Glass
Garnish : Salt rimmed of the glass
n Lemon slice on lip glass

ABOUT WHISKEY

]

WHISKEY

A fermented mash of grain is distelled and aged in wooden kegs to make whiskey. its a " spirit ".

Whiskey can be made from various grains and is frequently identified by the grain such as corn whiskey and others.American Whiskey includes straight whiskey, blended whiskey, bottle-in-bond and Tennesse whiskey.Straight whiskey and those bottled-in-bond are mostly Bourbon ( made primarily from corn ) or rye.

In order to quality for the name, according to federal law, a rye whiskey must be destilled from a mash containing at least 51% rye grain. Corn whiskey must have at least 51% corn in the mash. as an example, if the mash used were 51% corn and only 49% rye the result would be corn whiskey. The precentages, established by law, are minimums.Higer percentages of the require grain may be used and often are used in the mash with the result that you have a variety of ryes and corn whiskeys.the variety is even greater when other grains are used ( such as wheat ) and various distillations are blended.

WHERE IT'S MADE


While whiskey can be produced anywhere, there are four major areas of the world where most of its produced. each area is distinctive for its production. The United Stated product several kinds of whiskeys from the light whiskeys to those which are blended to the kentucky and Tennesse specialities. Canada is known for its light whiskeys which are highly prized by many. Irish and Scotch whiskeys are peculiar in taste and can't be Labelled as such unless they are destilled in Ireland or Scotland.

ABOUT TEQUILA

TEQUILA

Tequila is whiskey of mescal plant. The fermented juice of the mescal plant is known as " Pulque " and was enjoy by the Azted Indians. Tequila goes a step further and destilled. White tequila does not have to be aged. Gold tequila is aged at least four years. The name " Anejo " is given to tequila which has been aged one year and " Muy Anejo " when its aged two four years. while aging does change the taste tequila, its virtually free of congeners when its destilled, so aging is not important.

The mescal plant is the only source for making tequila. the plant resembles a cactus and is known in america as the century plant or the American aloe. Native to the desert areas of Mexico and Southwestern United Stated, it has grown wild for thousands years. the area where it grows best is in the country of Jailsco in Mexico around the city of tequila from where comes its name.

There is a Tequila known as Mescal Tequila, its easy to identify by the fact that a worn is placed in each bottle.the quicker the worm dies, the better the Tequila. Traditionally, the worm is drunk with tequila.

ABOUT BEER

BEER

Beer and wines are FERMENTED beverages. All alcoholic beverages begin with liquid food product containing SUGAR. Fermentation is the process wherby the sugar in a liquid food product is broken down into two subtances :
1. Carbon Dioxide
2. Alcohol
When this process takes place, alcohol remain behind in liquid form and the cabon dioxide, which is a gas, is release into the air. the remaining alcohol is called a FERMENTED beverage.

YEAST is the catalyst that begins to transform a liquid food product into a fermented beverage. any liquid containing sugar can be fermented, if yeast is available to begin the process. historians tell us that ancient man may have made grain into beer long before he learned to bake grain into bread. For century both beer and bread were staples in the diet of the common man.

Beer is made from fermented grains while wines are made of fermented grapes n other fruits. Depending upon the sugar content in the base grain or fruit, this sugar is converted into alcohol content ranging from 4 to 14%. as a general rule of thumb, beers and ales contain 2 1/2 to 8% alcohol by weight, table wines contain 7 to 14% and aperitif and dessert wines contain 14 to 24%.

Water is the most important ingredients affecting the specific flavor and taste of individual beers. comprising 9/10 of the beverage.Other than water, there are four additional ingredients that greatly affect the finished product. These are malt, hops, Yeast and adjuncts.

MALT
Is " sprouted grain " Barley malt, which has been dried or roasted, provides the sugar necessary for the process of fermentation.

HOPS
Hops are the " Blossoms of the female hop vine ".hops provide the bitter flavor unique to all beers.

YEAST
Yeast is the catalyst or agent that begins the process fermentation by breaking down the sugar in the malt into alcohol.

ADJUNCTS
Adjuncts are primarily added only in the United States to give beer lighter color and a milder flavor. Corn, rice, soybeans, and potato starch are some of the adjuncts used in American Breweries. in general, the less adjuncts added, the more flavor and body a beer has.

SHARED ABOUT COFFEE

WHAT IS COFFEE ?


A Coffee " Bean " is the sheed ( biji ) or pit ( buah ) of the coffee cherry, which grows on an evergreen tree or shurb. each cherry normally countains two beans,which face each other. after processing and roasting, the sheed will become the " coffee " we are all familiar with. coffee was first discovered under the Ethiopian rain forest. Canopy, high on the montainside. the evergreen leaves like the seeds are laced with caffeine.

WHAT ARE SPECIES ARE THERE ?

There are several species of coffee plants, but the two most common ones are Robusta and Arabica.

Arabica Coffee :

* Superior in Flavor quality to robusta

* Lower Caffeine content

* 65% - 85% of the world's coffee is Arabica Coffee

Robuta trees produce beans, which are small, high in caffeine and often taste bitter.

WHERE IS COFFEE GROWN ?

Coffee grows in the tropical belt arround the world, roughly between the tropics of 26 north and south of the equator ( garis katulistiwa ), thriving in more than 80 Countrie around the world.

WHY ?

Coffee trees prefer rich soil ( usually volcanic and mountainous ), need a good amount of rainfall and warm temperatures. coffee growing areas seldom dip below 70 degree Fahreinheit or to 80 degree F

TALK ABOUT COFFEE

DECAFEINATION

Decaf Coffee / Decafeinated coffee

Decafeinated Coffee or " Decaf " is coffee that has most of the caffeine remove.
by weight, the amount of caffeine ound naturally in coffee is only 1% for the Arabica and 2% for Robusta beans.

When tou read " 97% Caffeine free ", 97% of that 1% or 2% has been removed.


In the case of coffee, various methods can be used.
the process is usually performed on unroasted ( green ) beans and start with Steaming of the beans.

There are currently two methods used commercially that removed caffeine from coffee:

EUROPEAN PROCESS / DIRECT CONTACT

* Use Methylene Chloride and water.
This method is 100% safe and is the best decaffeination mehods that will retain much of the flavor of coffee.

SWISS WATER PROCESS

This process uses no chemicals, but rather hot water and steam to removed caffeine from the coffee. The disadvantage is that the water processing removes more than just ceffeine. some of the oils from coffee bean are removed as well, making it less flvorfull.

FRESHNESS AND STORAGE:
To ensure rich, fresh tasting coffee, buy whole beans frequently. Air light, heat and moiture are coffee's adversaries. store coffee in an airtight container in a cool, dry place to protect and aroma.

TRY MY DELICIOUZ RECIPE...........

Dear coffee lovers.......

I've worked at lounges and bars in hotels, so i just want to shared some recipe from my self b'coz i really loved to mixing drink........sometimes it will be good when i do this experiment at home or in a friends homes and we enjoying any kind of drink I've made.

there are some recipe i made n don't be surprissed if you find the same taste and name of drink because I was makes some recipe for lounges in my small lovely city ha.... ha

Don't be hesitant to try this recipe ;-)

MARMELETTO

- Espresso
- Fresh Milk 120 ml
- Vanila Ice Cream 2 Scoope
- Caramel Syrup 1,5 oz
- Roasted nut 1 diner spoon
- Ice Cubes
- Chocolate cream 30 ml

Method : Blended
Garnished : Whipped Cream, Caramel syrup on top and dash with crushed roasted nut


VIENESSE BLACKPEPPER

- Espresso
- Whiped Cream
- Vanila Syrup 30 ml
- Black pepper powder
- Brown sugar

Method : 1 single shoot espresso added vanila syrup and black pepper,and wisk.then full fill a cup with whipped cream
Glass : Cappuccino Cup
Garnish : Black pepper on top of whipped cream and cinamon stick as a stirer

PARADISO COFFEE

- Espresso
- Fresh Milk 120 ml
- Vanila syrup 30 ml
- Kahlua 1 0z
- Vodka 0,5 0z
- Chocolate cream 30 ml

Glass : Hi ball glass
Garnish : Red Chery n Brown sugar on lip glass

ALMOND CHOCO FREEZE

- Espresso
- Fresh Milk
- Almond syrup 30 ml
- Chocolate cream 30 ml
- Ice cubes

Method : Blend
glass : Pilsener
Garnish : Whiped cream n almond crumb


BLACK MAGIC COFFEE

- Espresso
- Mocha syrup 40 ml
- Ice Cubes
- coca-cola
- Nata de coco
- Vanila Ice Cream 1 scoope

Glass : Pilsener glass
Garnish : Brown sugar on lip glass


HOT ALMONCHINO

- Espresso
- Steam Milk
- Almond Syrup 30 ml

Glass : Cappuccino Cup
Garnish : Whiped Cream n Almond crumb
-

RECIPE FOR COFFEE LOVER

IRISH COFFEE

- Espresso
- Irish Whiskey 1 oz
- Brown sugar
- Hot water

Garnished with brown sugar on lip glass n added whipped cream on top
Method : Pouring
Glass : Irish Coffee glass


JAMAICAN COFFEE

- Espresso
- Myres Rum 1 oz
- Brown sugar


Garnished with Red Cerry and whipped Cream
Glass : Irish Coffee glass
Method : Pouring


ROYAL VIENESSE

- Double shoot espresso
- Fresh Milk 120 ml
- Kahlua 1 oz
- Baileys Irish Cream 1 oz
- Chocolate cream 1 oz
- Ice Cubes

Method : Shaking
Glass : Poco Grande
Garnish : Red Cherry n Whipped Cream



ICE CAPPUCCINO

- Espresso
- Fresh Milk
- Simple Syrup
- Ice Cubes

Method : Pouring
Glass : Poco Grande
Garnish : Foam ( steam milk ) and cinamon powder on top


ICE MOCHA

- Espresso 30 ml
- Fresh Milk 120 ml
- Chocolate Ice Cream 2 Scoop
- Simple Syrup 30 ml
- Ice Cubes

Method : Blended
Glass : Pilsener glass
Garnish : Whiped Cream and chocolate cream on top added with chocolate stick


ICE FRAPPUCCINO

- Espresso
- Fresh milk 120 ml
- Vanila Ice Cream 2 Scoope
- simple syrup
- Ice Cubes

Method : Blended
Glass : Irish coffee glass
Garnish : Whipped Cream n chocolate stick