Bar Recipes

Question 1

double shot

Answer 1

espresso double shot (20g in 40g out — pulling 25-30seconds)
2 oz of espresso

Question 2

decaf double shot

Answer 2

22g decaf beans, ground fine

Question 3

cortado

Answer 3

double shot of espresso and 2 oz of steamed milk

Question 4

cappuccino

Answer 4

double shot of espresso and 4oz of foamy steamed milk

Question 5

americano

Answer 5

12oz - double shot of espresso and 10oz of hot water
16oz - double shot of espresso and 14oz of hot water
iced - double shot of espresso and 10oz of cold water, over ice

Question 6

latte

Answer 6

12oz - double shot of espresso and 8oz of milk
16oz - double shot of espresso and 12oz of milk
iced - double shot of espresso and 10oz of milk, over ice

Question 7

Syrups

Answer 7

syrups (vanilla, rosemary rose petal, cinnamon chamomile, salted caramel, Panela, maple syrup, dark chocolate)
12oz - 4 pumps
16oz - 5 pumps // 2oz
Iced - 4 pumps // 1.95oz

Question 8

Mocha

Answer 8

12oz - double shot of espresso, 1/2 scoop of cocoa powder, 4 pumps of chocolate syrup and 8 oz of steamed milk
16oz - double shot of espresso, 1 scoop of cocoa powder, 5 (2oz) pumps of chocolate syrup and 8oz of steamed milk
iced: double shot of espresso, 1/2 scoop of cocoa powder, 4 pumps of chocolate syrup (1.95 oz) and 10.2oz of milk over ice

Question 9

Dirty Horchata

Answer 9

16oz hot - 8oz horchata, 3 pumps (3/4 oz) vanilla syrup, 4oz of oat milk, morro seed cinnamon powder and double shot of espresso
iced - 10oz of horchata , 2 pumps (3/4 oz) vanilla, 2oz of milk, and double shot of espresso over ice

Question 10

Cafe Au Lait

Answer 10

12oz - 7oz (70%) drip coffee and 3oz (30%) of choice of steamed milk
16oz - 9oz (70%) drip coffee and 5in (30%) of choice of steamed milk

Question 11

drip coffee

Answer 11

12oz or 16oz

Question 12

Thai Iced Tea

Answer 12

Thai iced tea
Cup filled with ice, add 10oz Thai tea, 2oz of choice of milk

Question 13

Classic Chai

Answer 13

12oz - weigh 8g chai tea and pour 12oz of hot water (212 degrees) over
16oz - weigh 10g chai tea and pour 16oz of hot water (212 degrees) Chai over
iced - 10g chai tea and pour 10oz of hot water over. Steep 2 min 30seconds

Question 14

Chai Latte

Answer 14

Chai Latte
12oz - 7oz chai concentrate and 3oz of steamed milk (sweetened
16oz - 9oz of chai concentrate and 5oz of steamed milk
Iced - 8oz of chai concentrate and 4oz of milk, served over ice

Question 15

Matcha

Answer 15

3g of matcha powder and 3oz of hot water
Add 1oz of hot water to the powder and make a paste, and then add the rest of the water

12oz - 9oz of steamed milk and matcha
(Sweetened = 4 pumps of agave)

16oz - 11oz of steamed milk and matcha
(Sweetened = 5 pumps of agave)

Iced - 9oz milk and matcha served over iced
(Sweetened = 4 pumps of agave)

Question 16

Cacao Shell Infusion

Answer 16

Cacao shell infusion
12oz - 25g of tea and 14oz of boiling water (212 degrees)
16oz - 30g of tea and 18oz of boiling water
Iced - 25g of tea and 13oz of boiling water

Steep for 5min

Question 17

Hot Chocolate

Answer 17

12oz 1/2 scoop cocoa powder, 4 pumps chocolate syrup, and 10.2oz of steamed milk
16oz - 1 scoop of cocoa powder, 5 pumps chocolate syrup, and 14oz of milk

Question 18

Hibiscus Tea

Answer 18

12 oz - cup of ice, add tea
16oz - cup of ice, add tea

Question 19

Additional Brewed Teas

Answer 19

Decaf raspberry
apple cinnamon
Earl grey
English breakfast
Green chai

Question 20

Pour Over

Answer 20

pour over v60
16oz hot water
32g coffee beans
ground medium fine (9.5 on grinder)

How to pour:
* Set the Hario onto a cup, open the paper filter and place it inside the cone. Pour a small amount of hot water through the empty filter. This reduces paper taste and pre-heats the V60 and cup.
* Prepare ground coffee.
* Empty water from cup and place cup with cone onto scale. Add coffee grounds.
* Start your timer and pour a small amount of hot water (195°-205°F) to dampen the bed of grounds. Wait 30 seconds, allowing coffee to bloom.
* Continue pouring water in several short, circular pours, keeping the height of slurry consistent as it drains through. Try not to pour water directly onto the filter. Stop when you reach the total weight of water.

Grind: medium-fine Time: 2-2.5 minutes

Question 21

French Press

Answer 21

16oz hot water
32g coffee beans
ground coarse (13.5 on grinder)

How to brew French press
* Fill empty french press with hot water so that it pre-heats while you prepare ground coffee.
* Empty out the water and add appropriate amount of ground coffee.
* Pour a small amount of hot water (195°-205°F) into the french press to dampen the bed of grounds.
* Wait 30 seconds, allowing coffee to bloom. Keep covered with plunger lid during bloom to hold in heat.
* Continue pouring water over the grounds until the total weight of water is reached.
* Gently stir the slurry, then place filter and plunger onto the french press and push down just enough to saturate ground coffee, about half an inch below the surface.
* At 3:30, remove lid and give slurry 3 small stirs. Replace lid.
* At 5:00, push plunger down slowly, stopping and waiting if there is resistance. Now you’re ready to enjoy your coffee.

Grind: medium Time: 5 minutes