Recipes and Techniques
Open the lid and pour beans
Set dial on Drip
Pull cup up and place inside ground spout
Push button down to run and make sure all the beans are ground
•XTS Coffee brewer
Put Coffee filter into bin, pour Coffee grinds into filter. (120g for large, 75g for small)
Press size on screen and hold until Coffee begins to percolate.
Take portafilter, place under the silver spout of Grinder and press and hold until the grinder stops.
For 1 shot, press button “1”. For a double shot, press button “2”.
Press grounds down with leveler.
Place the shot holder in the espresso machine and pull tightly to the right.
Make the espresso shot only after milk is ready.
Calibration: If water passes too quickly, adjust so grounds are finer. If the shot pulls too slow, adjust so the grounds are coarser. Can also increase the amount of grounds if the espresso machine is not compressing.
Latte - for 12 oz use 8 oz of milk
1.Place tip of wand below surface
2. Aeration - when you hear the paper tearing sound
3. Continue steaming until milk begins to swirl. Sound will die down and turn dial off.
Temp: 165 degrees F
Milk amount for:
Latte: big pitcher - just above the bottom line (8oz)
Capp: small pitcher - 2nd line from the bottom (6oz)
Cortado: small pitcher - 1st line from the bottom (4oz)
Macchiato: small pitcher - halfway to first line from bottom
Tea Latte Recipes
Chai Latte: 2 Chai tea bags 6 oz hot water for 3 minutes 3 pumps of vanilla syrup (or small glass) 4 oz milk Cinnamon on top London Fog Latte: 2 Earl Grey tea bags 3 pumps of vanilla syrup (or small glass) 6 oz hot water for 3 minutes 4 oz steamed milk *same steps for all other tea lattes *adjust sugar-level based on customer request Matcha Latte: Mix 2 teaspoons of matcha powder and 2 teaspoons of raw sugar with 50 mL of hot water Steam 7-8 oz milk (same amount of milk as normal latte) Iced Matcha Latte: Mix 2 teaspoons of matcha powder and 2 teaspoons of raw sugar with 100 mL hot water Add ice cubes in cup with 250 mL of milk
Drip Coffee - 12 oz in mug or to-go cup Cafe au Lait/Misto - 12 oz: steam 4 oz milk; pour on top of 6 oz drip coffee Decaf - If a customer requests decaf coffee or decaf espresso drink: take 18g of decaf beans and pass them through the grinder on the Espresso dial. Decaf coffee: use the Americano recipe Decaf latte or other drink: pull espresso shot as specified in the recipe
Allongé - 2 oz espresso Shot of espresso with a bit of hot water (1:1) Served in cappuccino glass (¾ full) ½ hot water and ½ espresso To Go: 8 oz cup Americano - 12 oz: pull 2 oz espresso; pour on top of 8-9 oz hot water Shot of espresso with hot water (1:2) Pour water in glass before shot Served in cappuccino glass ⅓ espresso and ⅔ hot water To Go: 12 oz cup Cappuccino - 12 oz: steam 6 oz milk; pour on top of 2 oz espresso Shot of espresso with slightly foamy milk Served in medium glass To Go: 8 oz cup Cortado - 4 oz: steam 4 oz milk; pour on top of 2 oz espresso Shot of espresso with micro-foamed milk Served in a medium small glass To Go: 8 oz cup Espresso - 12 oz: pull 2 oz espresso; pour on top of 8-9 oz Straight shot of espresso In smallest glass Serve on small plate with a spoon To Go: Small espresso cup Flat White - 12 oz: steam 5 oz milk, 2 shots espresso Cappuccino with no foam (latte in a cappuccino glass To Go: 8 oz cup Macchiato - 2 oz steamed milk; pour on top of 2 oz espresso Shot of espresso with a bit of foam Served in espresso glass Served with plate and spoon To Go: 8 oz cup Mocha - 12 oz: steam 6 oz milk; pour on top of 2 oz espresso 1 shot glass chocolate syrup Shot of espresso, 2 oz of chocolate chips, and micro-foamed milk Pour chocolate in latte glass, pour shot over chocolate to melt. Mix and add milk To Go: 12 oz cup Latte - 12 oz: steam 8 oz milk; pour on top of 2 oz espresso Shot of espresso with micro-foamed milk Served in big glass To Go: 12 oz cup Red Eye - 12 oz: pull 2 oz espresso; pour on top of 8-9 oz drip coffee 16 oz: pull 2 oz espresso; pour on top of 12-13 oz drip coffee Shot of espresso in filter coffee Served in latte glass ⅔ filter coffee and ⅓ espresso To Go: 12 oz cup NOTES: All our shots are double shots Always ask what they expect if you are unsure of the drink request
Flavoured Latte - 12 oz: steam 7-8 oz milk; pour on top of 2 oz espresso and 2 pumps of rose syrup. Garnish if requested Peppermint Mocha - 12 oz: steam 7-8 oz milk; pour on top 2 oz espresso 1 shot glass mocha, 3.5 pumps peppermint syrup Pumpkin Spice Latte - 12 oz: steam 7-8 oz milk; pour on top 2 oz espresso 1 shot glass pumpkin spice Pumpkin Spice Recipe Boil 2 cup water dissolve 1 cup white sugar. Add to pot. Add to pot on low heat: -½ can (400ml) Pumpkin puree -1 can (250ml) Sweetened condensed milk Add slowly to Pot 1 Tbsp Pumpkin Spice Mix. Mix: -1 tbsp cinnamon -1 tsp nutmeg -1 teaspoon ginger -½ tsp cloves Heat 10 more minutes on low heat
Iced Latte - 12 oz: 2 oz espresso over ice and milk To Go: plastic cup Fill with ice Fill with milk Shot at the end *ANY latte can be made as a cold drink. Follow the recipe as usual, just use cold milk instead of steamed milk. Iced Americano - 12 oz: 2 oz espresso over ice and cold water Iced Coffee - 12 oz: Coffee in the fridge with ice; ask if they want cream or sugar! Smoothie: 1/2 frozen banana 1/3 plastic cup berries Fill to top with milk of choic
CROISSANT & CHOCOLATINE Set on tray (6 on each) for 30-35 min Pre-heat to 350°C using Convect settings. Place in oven for 18 min. Check if cooked (golden brown and lifted), place on parchment in Cafe. Place croissants in container in fridge at end of the day to be used as sandwiches, or for TooGoodToGo.
BURRITO: At closing, take burritos out of the freezer into the fridge to thaw for next day. Best before 3 days (Burritos thaws in the evening of the 1st will have a best before date of the 4th) In the morning put the burritos in the mini-fridge upstairs. TO SERVE: Heat THAWED burrito in the microwave for 1 min on parchment paper. (If burrito is FROZEN, heat for 1:30min) Heat in oven until tortilla is crisp (about 4-5min) Wrap in wax paper and serve to customer with napkin
FOOD RECIPES Blueberry Muffin (Sharon’s Recipe) 126g of cold butter 220g of sugar 2 eggs ½ cup of milk 400g of flour ½ teaspoon of salt 2 teaspoons of baking powder 2 cup of blueberries (frozen, washed and drained) Preheat 380*F - 30-35 minutes Mix cold butter and sugar (until “sand” consistency) Add eggs and milk then mix together Mix dry ingredients and combine Throw in washed and dried blueberries if frozen Then, add crumble before baking Bake for 30-35min at 380*F → 355*F Crumble: Ingredients 1 sugar - 1 butter - 1 flour Carrot Cake 8oz cream cheese 1/4 cup of soft butter (not melted!) 2 cup of sifted powdered sugar 1 and 1/2 tsp of vanilla extract Cream the cream cheese and butter till smooth add vanilla. Add sifted Icing sugar one cup at a time 1 Cup granulated sugar (250ml) 1 Cup cooking oil (250ml) 3 eggs ½ tsp Vanilla (2ml) 1 ⅓ Cup All-purpose Flour (325ml) 1 ½ tsp Baking Powder (8ml) 1 ½ tsp Baking Soda (8ml) ½ tsp Salt (2ml) 1 ½ tsp Cinnamon (7ml) 2 cups Grated Carrots (500ml) Beat Sugar and cooking oil in mixing bowl. Beat in Eggs, 1 at a time. Add Vanilla Measure in next 5 ingredients. Stir to mix. Stir in grated carrots. Turn into greased 9*13 - inch 522*33° pan Bake in 350°F (180°C) oven for 35-45 mins until an inserted toothpick comes out clean. Cool and Frost. Scones (Sharon’s Recipe) 2 cup of cake flour ½ teaspoon of salt 2 teaspoons of baking powder 6 teaspoons of sugar 5 tablespoons of cold butter 1 egg ½ cup of cream Take dry ingredients and butter and mix with paddle until sandy consistency. Then, throw in eggs and cream and mix until you have a dough that sticks together (mix on HIGH). Separate into clumps of 120g and flatten dough. Take one layer of flattened dough and layer fruit/white chocolate or lime curd or blueberries. Then add another layer. Repeat 3 times. 4 layers of dough and 3 layers of filling Split into 4 Bake 20 minutes at 380 → 355*F Quiche: Pie Crust 190g Flour 160g Starch 110g Butter 5g Salt 2 eggs 1 tsp white vinegar Flour starch butter salt mix together until sandy Add two eggs and white vinegar in the mix , mix until it becomes sticky and until you get a dough Take mold, aluminum foil put pie crust, poke pie crust, throw a handful of mozzarella 370*F → convection bake Put broccoli, salmon then filling and then more mozzarella and then bake 1 hour 10 mins Filling 4 eggs 450g cream Pinch of salt Pinch of pepper Pinch of nutmeg 1 tsp of white vinegar Mix 1 head of Broccoli cut and blanch in boiling water 200 g salmon cut and rub 1 ½ tsp of salt Throw them in the crust and then