Interactive Log

Barista Recipe Organizer

Quick Navigation:
DAY 7 & 8

Category 'A', 'B' & 'C' Beverages

Category A • Hot Alternatives May 20

Hot Beverage Alternatives

  • Black tea
  • Lemon tea
  • Milk tea
  • Hot lemon
Hot Lemon with Honey (7 oz)
• 15 - 20 ml Honey
• 10 ml Lemon juice
• 80% - 90% Hot water
Category A • Hot Alternatives

Flavour Steamer (7 oz)

Options: Hazelnut, Vanilla, Caramel, Chai

20%
80%
Flv
20% Milk Foam
80% Steam Milk
15 - 20 ml Flavour Syrup
Chai-Tea Flavour Spec

Dirty Chai Latte

"If chai syrup and espresso come together in latte then it is known as dirty chai latte."
Hot Chocolate Spec (12 oz) 12 x 30 = 360 ml

Hot Chocolate

Decorate with:Chocolate Sauce/Powder
Foam Layer:20% Milk Foam
Liquid Layer:Steam Milk (70% - 80%)
Base:30 - 40 gram Chocolate Powder
Note: If hot chocolate is made in a 7 oz cup, then it is called a Babycino.
Category B • Ice Alternatives

Ice Tea Methods

# ICE TEA

Steep 2 tea bags, strain it, and pour it into an Americano cup. Add ice.

# ICE LEMON TEA

Prepared using baseline ice tea extraction configured with lemon variants.

Category B • Cold Methods

Fruits Flavour Ice Tea

Flavours: Apple, Peach, Lemon, etc. (+ Grain / दाना)

  1. Add 30 - 40 gram Flavour powder/syrup.
  2. Pour 5 - 6 oz cold water.
  3. Mix it well.
  4. Fill glass full of Ice.
  5. Pour the mixture into the glass.
  6. Serve with straw.
Category B • Built Drinks

Ice Lemonade (Sugar + Lemon powder + water)

  1. 30 - 40 gram Lemonade powder.
  2. 5 - 6 oz cold water.
  3. Mix it well.
  4. Full glass of Ice.
  5. Pour the mixture into the glass.
  6. Serve with straw.
Category B • Speciality Specialty

Ice Matcha Japanese Drinks 'Latte'

Translation breakdown: Mat = Premium green | Cha = tea

Blender Method & Whip:
  • • 40 - 50 gram matcha powder
  • • 5 - 6 oz cold milk
  • • Mix it well
  • • Pour the mixture into the glass
  • • Serve with straw (Could top with whipped cream)
Category B • Iced Gourmet

Ice Chocolate

  1. 60 - 70 gram chocolate powder.
  2. 5 - 6 oz cold milk.
  3. Mix it well.
  4. Decorate the glass with chocolate sauce.
  5. Full glass of ice.
  6. Pour the mixture into the glass.
  7. Stop/Top with ice cream.
  8. Decorate with chocolate sauce.
  9. Serve with straw & spoon.
Category C • Blended Coffee Alternatives Tasting garnu parney

1# Blended Lemonade (Mint)

  • • 50 - 60 gram lemonade powder
  • • 200 gram of ice
  • • 5 - 6 oz cold water
  • • Blend it well
  • • Pour the mixture into the glass
  • • Serve with straw
Category C • Shakes

2# Blended Ice Cream Shake (Vanilla Milkshake)

  • • 150 - 180 gram of ice
  • • 2 scoops of ice cream (Customer choice of flavour)
  • • 5 - 6 oz cold milk
  • • Add 10 - 15 ml sugar syrup (Or Flavour syrup*)
  • • Blend it well
  • • Pour the mixture into the glass
  • • Top with same flavour scoop of ice cream
  • • Decorate as per the Flavour*
  • • Serve with straw & spoon
Category C • Shakes

3# Blended Oreo / Kit Kat Shake (Milkshake)

  • • 150 - 180 gram of ice
  • • 5 - 6 oz cold milk
  • • 3 - 4 pairs of oreo cookies
  • • 20 - 30 gram of chocolate powder *Variation in own hand
  • • Blend it well
  • • Decorate the glass with chocolate sauce
  • • Pour the mixture into the glass top
  • • Top with ice cream and oreo cookies
  • • Decorate with chocolate sauce
  • • Serve with straw & spoon
Category C • Blended Thick

4# Seasonal Smoothies

  • • 100 gram of ice
  • • 130 gram of curd
  • • 60 gram whip cream / ice cream *makes thicker
  • • 80 gram fruit crush (Mango, Banana, Apple, Blueberry, Strawberry)
  • *if real fruit - use sugar syrup (10 - 15 ml)
  • • Blend it well
  • • Pour the mixture into the glass
  • • Serve with straw
DAY 8 & 9

SCA Speciality Coffee Association Systems & Brewing

SCA Standings • Espresso Extraction *single portafilter not used

Modern Method of Making Espresso

Ratio 1:2
Coffee: 14g
Yield: 14 x 2 = 28 ml
Ratio 1:2.5
Coffee: 18g
Yield: 18 x 2.5 = 45 ml
Brewing Methods • Manual May 21

1# Aeropress

Standard / Inverted
• Grind: Medium Fine
• Amount of Coffee: 25 gram
• Ratio: 1:11
• Total amount of water: 275 ml
• Brewing time: 2 min
Steps:
  1. Pre-heat the Aeropress & wash the filter paper. (1=paper, 2=cloth, 3=metallic)
  2. Measure the coffee (25 gram).
  3. Pour 150ml of hot water, wet all the grounded coffee, start the timer and stir it up to 30 sec.
  4. After 30 sec, cover the Aeropress with filter lid & wait for 1:30 sec. (1 minute & 30 second)
  5. After 1:30 sec flip the Aeropress & slowly press it down for 30 second. Up to 2 minutes.
  6. Add 125ml of hot water into the aeropress coffee.
Brewing Methods • Pour Over

2# Chemex

• Grind: Fine
• Amount of coffee: 22.5 gram
• Ratio: 1:14
• Total amount of water: 315 ml
• Brewing time: 2:30 sec to 3:30 sec
Steps:
  1. Wash the filter paper & pre-heat the chemex.
  2. Measure the coffee (22.5 gram).
  3. Pour little amount of hot water, wet all the grounded coffee, start the timer & let it bloom for 30 seconds.
  4. After 30 seconds pour hot water in a circular way.
  5. Total brewing time (2 minute 30 seconds to 3 minute 30 seconds) = total amount of water (315 ml).
Brewing Methods • Immersion

3# French Press

• Grind: Course (Coarse)
• Amount of coffee: 10 gram for 6oz (C.F.P) / Recipe step notes 20gram
• Brewing time: 4 minutes
• Serving size: 12 ounce
Steps:
  1. Pre-heat the French press.
  2. Measure the coffee (20 gram).
  3. Pour little amount of hot water, wet all the grounded coffee, start the timer & stir it up to 1 minutes. (Due to grind size, stir it ramro)
  4. After one minutes add hot water, below the rim of French press. And wait for 3 minutes.
  5. After 3 minutes cover the French press & wait for 4 minutes.
  6. After 4 minutes slowly press it down.
Brewing Methods • Cone Drip

4# V-60 (Shape & Angle Pour Over)

• Grind: Fine
• Amount of coffee: 18 grams
• Ratio: 1:15 / 1:16
• Total Amount of water: 270 / 288 ml
• Brewing time: 2:30 minutes - 3 minutes
Steps: Same as Freshly brewed methods (Refer to standard pouring/wetting blooming sequences found in Chemex).
ARCHIVE

Original Handwritten Notes

Click any page thumbnail to open it in full screen and view the original notes context directly.