Recipes

Almond Con Miel

- 6oz Cold Brew

- 20ml Honey + 20ml Hot Water mixed with whisk
- 40ml almond milk
- Mix in cocktail shaker with 4-6 ice cubes
- serve in 12oz glass
Segafredo

- 2 double shots of espresso

- 1.5 scoops ice
- 1.5 pumps vanilla syrup (or other syrup at customers request)
Matcha Latte (Hot)

- 8oz milk steamed to 140

pour into latte cup
- Wisk in 1Tbsp of matcha
Matcha Latte (Iced)

- 8oz milk
pour into 12oz glass
- Wisk in 1Tbsp of matcha
- add ice to fill cup

Mocha

- 2 pumps of Dark Chocolate sauce into 12oz mug

- brew espresso on top of sauce
- steam milk for a latte and pour
- add some cocoa powder on top (just a dusting)
Caramel Machiatto

- add milk to pitcher

- add 2 pumps of caramel sauce to milk and steam
- pull a shot of espresso into small measuring cup
- pour milk into latte cup
- pour espresso in middle of milk
Iced Chemex

- wet chemex filter in chemex

- remove filter and leave on seraphim drip tray
- weigh out 180g ice into empty chemex
- replace filter in chemex
- 72g coffee ground on setting 10 of ek43
- press iced chemex -large setting
- serve over ice
Espresso

- 19g from espresso grinder

- grind into dry portafilter
- use OCD then tamp

- were looking for an pre-infusion below 7g and above 15 seconds

should be close to 20 seconds if its above 25 seconds then grind coarser and repull shot

if it goes above 7g in 15 seconds grind finer and re-pull shot

Seraphim Small

- 20g coffee on grind setting 10

Seraphim Large

- 40g coffee on grind setting 10

Fetco Batch Brew - Full Airpot

- 180g at grind setting 10

Fetco Batch Brew - 1/2 Airpot

- 90g at grind setting 9.5

Earl Grey Iced Tea

- 250ml Iced Earl Grey Tea

prepped by adding 7tsp tea in 3cups hot water, steep 4 min and remove tea, add 5
cups room temperature water and place in fridge.

- 5ml lemon juice

- 15ml brown sugar syrup