Menu : Flat White

Method Description : Espresso 30 ml or standard dose of coffee into cup approximately

1/3 the cup. Top with flat milk to within 8-10 ml of the lip of the cup
Presentation : Ceramic Cup

Menu : Cappucino
Method Description : Run 1/3 of the cup of espresso coffee. Top with 1/3 hot milk and
1/3 froth, creating a slight dome from above the edge of the cup.
Presentation : Ceramic cup dust with chocolate powder

Menu : Latte Macchiato

Method Description : Meaning milk stained or spotted. Fill a latte glass with hot milk topping
off with 5-10 ml of hot dense froth express three teaspoons of coffee into small ceramic jug
then gently pour into the center of the froth, staining the milk.
Presentation : Latte glass, 1/2 folded napkin on side

Menu : Vienne Coffee

Method Description : Fill cup 2/3 with black espresso coffee, top with whipped cream to
height of edge of cup only
Presentation : Ceramic cup dust with chocolate powder

Menu : Mocha Coffee

Method Description : Place one teaspoon of chocolate powder into cup and run 30 ml of
coffee espresso pour on top mix to liquid paste and add hot milk and froth as in cappucino.
Presentation : Ceramic cup dust with chocolate powder

Menu : Hot Chocolate

Method Description : Place two teaspoons of chocolate powder in cup and mix 10 ml of hot
water to a smooth paste. Top with hot milk and froth as in cappucino
Presentation : Ceramic cup dust with chocolate powder

Menu : Iced Coffee

Method Description : Pre-prepare hot espresso into steel jug and cool for later use. Place
small amount of Ice blocks into base of glass (this may be optional). Two scoops of vanila ice
cream and pour 60 ml of cold espreso on top. Fill with cold milk till 20 ml from edge of glass.
Top with whipped cream to a peak and dust with chocolate powder
Presentation : Tall glass drinking straw long teaspoon

Menu : Iced Chocolate

Method Description : Pre-mix 50/50 chocolate powder and cold water in jug prior to making.
Drizzle 60ml of chocolate syrup around the inside of the glass before building in smillar
manner to iced coffee.
Presentation : Tall glass drinking straw long teaspoon

Menu : The Affogate

Method Description : Affogate meaning drowned. Place small round scoop of vanila ice
cream into glass and direct pour 30ml of espresso coffee over top. Serve immediately.
Presentation : Short black glass

Menu : Ristretio
Method Description : Restricted/retained or sphort espresso.this dense bodied short coffee is
aromatic and sweet. Espresso flow is cut short to approximately 10-15 ml
Presentation : Demitasse cup
Menu : Espresso Romanoa
Method Description : A 30 ml serv ing of espresso coffee with a twist of lemon peel or half
slice of lemon on the side
Presentation : Demitasse cup

Menu : Espresso
Method Description : A short black coffee, topped with natural crema, poured to a length of
30ml and not filling the cup
Presentation : Demitasse cup

Menu : Short Black

Method Description : An espresso, run longer until cup or glass is nearly full 40-45 ml
Presentation : 9 gr coffee into a half of cappucino cup

Menu : Strong Espresso

Method Description : A double dose of ground coffee (18 gr) in the double pour handle. Run
the standard length espresso pour 30 ml
Presentation : Espresso cup

Menu : Doppio
Method Description : A single dose of coffee run to double the length of an espresso being
approximately 60 ml
Presentation : Latte glass

Menu : Double Espresso

Method Description : A double dose of coffee from a double pour handle. Run double the
length of an espresso, being approximately 60 ml
Presentation : Demistasse Cup full (18gr coffee)

Menu : Long Black

Method Description : A longer expressed black coffee, run to aproximately ¾ cup full in the
cup of 80-90 ml of fluid
Presentation : Cappucino cup

Menu : Short Macchiato

Method Description : Machiato meaning atained or spotted. A serving of espresso stained
from being black but not a white/milky drink. May be served in three ways:
Freddo stained with a teaspoon of cold milk
Caldo Stained with a teaspoons of hot milk
Fotho Satined by a heaped teaspoon of hot dense creamy frouth served on top of the espresso
Pesentation : Short Black glass

Menu : Long Macchiato

Method Description : As per long black (80-90) with 3 teaspoons of either hot/cold/frothed
milk stain. Should not be a white/milky drink
Presentation : Latte glass ½ folded napkin on side
Menu : Caffe Latte
Method Description : A single dose of coffee 1/3 to ½ the glass, with hot flat milk added.
Topped with 5-10 ml of froth to finish
Presentation : Latte glass, ½ folded napkin on side
Menu : The Freddio
Method Description : Pre-prepare cocktails shaker with cold hard ice. Place one teaspoon of
sugar on ice. Machine pour 30ml of espresso into small jug then pour into ice. Immediately
shake vigorously and pour into glass with froth on top. Must be quickly executed
Presentation : Short Black Glass

Menu : The Frappe

Method Description : Place small scoop of cold hard ice into blender. Machine pour 30ml of
espresso into small jug, then pour into blender. Immediately blend until smooth but firm.
Pour into glass and serve quickly. Coffee appears milky. May be sweetened in blender stage
of assembly.
Presentation : Latte Glass