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Philz Flashcards

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Sight Words (Ages 4-6) flashcards UMT for Kids flashcards
1
Q

Name the 4 main teas.

A

Green tea, black tea, yerba mante, and chaomile tea.

*all have a pinch of cardi, 2-3 mint leaves.

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2
Q

name the HOT mixed teas

A
  1. istanbul treat

2. herbal mint tea

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3
Q

ISTANBUL TREAT

A

“Nice light, breakfast tea.”

Cardi, mint, 1/2 green, 1/2 black, 1 TSP annise. Steep TWICE.

Airate if no cream.

leave 1/4 room for sippin.

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4
Q

HERBAL MINT TEA 🍼

A

in filter: cardi, sage, annise.

in paper cup: mint bed

STEEP INTO PAPER , 3 pours.

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5
Q

4 Pillars

A

Service
Quality
Environment
Teamwork

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6
Q

5 Core values

A
  1. coustmer’s first
  2. believe in being nice
  3. be real
  4. deliver on quality
  5. make progress
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7
Q

sweetness levels

A
  1. light (plus)
  2. medium (plus)
  3. sweet (plus)
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8
Q

TESORA

A

buttery, nutty, most popular medium.

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9
Q

MEDIUM BLENDS (5)

A

Tesora, Philharmonic, Philtered soul, Silken splendor, Greater alarm.

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10
Q

LIGHT (5)

A

Ambrosia, Canopy of heaven, Sooo Good, Dancing water, New manhatta.

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11
Q

DARK (5)

A

Jacob’s wonderbar, Ether, Julie’s Ultimate, Aromatic Arabic, Tantalizing Turkish.

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12
Q

Jacob’s Wonderbar

A

Dark chocolate NOTES, smokey, nutty.

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13
Q

Ether

A

Toffee, cherry, cinnamon.

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14
Q

Julie’s Ultimate

A

Toasty, berry, vanilla notes.

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15
Q

Aromatic Arabic

A

Smokey, earthy, walnut notes.

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16
Q

Tantalizing Turkish**

A

Cardamon, herbs, tobacco notes. *mint, cardi

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17
Q

Philharmonic**

A

Cardamon, maple, earthy.

*mint, cardi

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18
Q

Philtered Soul

A

Hazelnut notes, chocolate

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19
Q

Silken Splendor

A

Dark coco, butterscotch, citrus.

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20
Q

Greater Alarm

A

Cashew, Pineapple notes, cocoa.

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21
Q

Ambrosia

A

Blackberry, grape, toast.

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22
Q

Canopy of Heaven

A

Herbs, Strawberry

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23
Q

Sooo Good*

A

Grapefruit, tobacco.

*Mint

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24
Q

Dancing Water

A

Milk chocolate notes, Cashews.

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25
Q

New Manhattan

A

Cherry, floral.

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26
Q

DECAF BLENDS

A

Colombian (DARK roast), Sumatra (MEDIUM), Ethiopian (LIGHT)

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27
Q

Colombian

A

smoke, maple.

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28
Q

Sumatra

A

Earthy, cocoa.

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29
Q

Ethiopian

A

Carmel, fruit.

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30
Q

ICED

A

Ecstatic, Mint Mojito, Gengersnap, Mocha tesora.

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31
Q

Estatic

A

Nuts, toffee, toasty.

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32
Q

Mint Mojito* $1

A

Fresh mint, sweet, creamy.

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33
Q

Gingersnap $1

A

Spices, sweet, creamy.

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34
Q

Mocha Tessora $1

A

Dark chocolate, caramel, cocoa.

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35
Q

HOT TEA basic info

A

Our HOT teas are hand poured, one cup at a time, comes with honey & cream.

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36
Q

ICED TEA basic info

A

Our ICED teas are handcrafted, one cup at a time, comes with brown sugar (cream if they want).

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37
Q

PHILZ 1st Timer Rundown

A
  1. Hi, welcome to Philz. 2. We specialize in handcrafted, pour over coffee and we make each cup one at a time–making sure it’s customized perfectly for you.
  2. We are also a full service bar as well so i will add any cream or sugar for you.
  3. specialty blends
  4. our menu ranges from dark, med. to light roasts.
    * don’t have to hit all 5
38
Q

CAMPFIRE (secret menu)

A

1/2 aromatic + 1/2 ether

39
Q

HALF CAFE

A

Half decaf, half regular

40
Q

Kids Hot Chocolate

A

NO questions.

  1. small cup
  2. 4 scoops of coco
  3. straight up whole milk
  4. cream on top (leave 3/4 room)
  5. BOTTOM TO TOPS
  6. LID.
41
Q

Coffee Cream Levels

A

Light 1/4

MED 2/4

Creamy 3/4

42
Q

NON-CREAM OPTIONS

A

almond, soy, vanilla soy, whole milk, non fat, low fat.

43
Q

NON-CREAM levels

A

1 inch.

44
Q

Golden rule

A

When something is in the paper cup (mint leaves, spices) reduce by a quarter.

45
Q

ICED + Bottom of cup

A

1 inch for ice + cream levels or non-cream levels

ex. ICED MOCHA TESSORA

House way
1 inch for ice + 3/4 room for cream = 1 in 3/4

vs.

House way with MILK

1 In. for ice + 1 in. for milk = 2 inches.

46
Q

Sugar levels

A

Light 1/2 spoon

MED 1 full spoon

Sweet 2 full spoons

47
Q

Honey sweetness levels

A

Light: rim of spoon visible

MED: full spoon, drips over

Sweet: 2 full dripping spoons

48
Q

Philz way

A

Medium sweet, medium cream

49
Q

House way

A

Sweet & creamy.

*recommended for: Ginger snap, mocha tessora, mint mojito.

50
Q

Mocha Tessora ICED

A

House way
leave:
1 inch for ice, 3/4 for cream

NO basket.
take philz cup and get coco scoops (3 for small, 4 for large)
        \+
Add sweetness level
        \+
Ecstatic 
= make mud.

ADD cream

Then, add your ecstatic leaving room.

TOPS to BOTTOMS

Add a few cubes, stir so they touch the bottom.

Rocky mountains.

Wipe.

51
Q

HOT Mocha Tessora

A 
Small bean scoop for LG/SM
Small water (LARGE 2&1, SM 2)

“How sweet?” only question you ask. cream is the standard unless they ask (med).

leave: 2/4th room for cream.

BASKET: tessora grinds

PAPER CUP: scoops of coco.

Pour over water.

Get sugar ready.

Once brewed into cup, added sweetness.

Tornado stir, add cream.

TOPS to BOTTOMS

*don’t need to airate when adding cream.

Top with mint, wipe, callout.

52
Q

When do you add cream? For both iced and hot.

A

ICED: add cream before topping with ice so the cream doesn’t curdle.

HOT: Add the cream last AFTER sweetness. Top with mint when needed.

53
Q

COCO levels

A

SMALL: 3 scoops

LARGE: 4 scoops

54
Q

MOCHA sweetness levels

A

Light: NONE
MED: Half
Sweet: 1 & 1/2 Spoons.

Because it’s reduced by a quarter!

55
Q

ICED DOWN Drinks

A

STRAIGHT UP

Step up: Tin for beans, switch cup under, paper cup in front.

*Full bean scoop for both sizes.

Dump beans into filer, high pour

slow drip into switch
_____________________________
(if you had sugar you’d add it now, philasecond of water)

(if you had cream you’d add it now, mix until Carmel color)
_____________________________

Go grab pitcher of ice + scoop for rocky mts.

ice down 3 times (switch + pitcher)
third pour goes into paper cup.

Add a few cubes, stir to bottom.

Rocky mts.

wipe!

56
Q

Bean scoop sizes

A

Small: thumb in scoop

Large: thumb out

57
Q

Ginger Snap (ICED)

A

HOUSE WAY

NO basket.

Paper cup: 1 nut meg, 1 clove, 1 Cinn puff
+
add ecstatic brew
=make mud

add the rest of your ecstatic, leaving room for 3/4 cream and 1 in. ice.

Mix cream, bottom to tops.

Rocky mts.

Wipe!

58
Q

Mint Mojito (ICED)

A

HOUSE WAY

You need: switch cup, paper cup.

Make your bed of mint.

add sweetness level, with a philasecond of water, muddle leaves.

add ecstatic (leave room for ice 1 inch & 3/4 for cream)

get your ice

add cream

rocky mts.

WIPE!

mint topper

59
Q

HOT Black, green, yerba, chamomile levels

A

Black: round scoop
Green: rounded
Yerba mante: leveled
Chamomile: full scoop

60
Q

Iced tea levels

A

2 cups of water.

61
Q

How many times do you steep HOT tea?

A

twice.

62
Q

How many times do you steep ICED teas?

A

3 times.

*On third muddle leaves and sugar if needed.

63
Q

ICED Herbal Mint tea 🍼

A

All you have to ask is “how sweet?”

IN FILTER: pinch of cardi, 1 tbs. annise, 1 tbs. sage.

IN CUP: mint leaves, sweetness

2 cups hot water.

Extract once, separate into 3 pours, brew into switch cup.

after third pour add a splash to your PAPER cup to muddle the sweetness.

(if you have cream add now and mix)

ICE down the hot tea (3 back and fourths)

add rocky mts.

wipe!

64
Q

Oatmeal Cookie (Secret menu)

A

julie’s ultimate beans + hazelnut + cinnamon = add to filter (cinnamon on top)

pour over water

add sugar and cream

bottoms to top.

wipe!

65
Q

Questions for Hot Coffee?

A

Size, cream & sugar.

REMEMBER you need to:

  1. airate black coffee
  2. the sugar should be a nice full belly.
66
Q

What would you recommend for a customer that wants a latte?

A

lmao u idiot we do pour over

67
Q

Hot Chocolate

A

“How sweet?”

AT BOTTOM OF CUP

4 scoops SM
5 scoops LG

standard cream.

68
Q

Kids Hot Chocolate

Don’t know when to add the hot water ask**

A

No questions.

  1. coco 4 scoops
  2. 1/2 sugar
  3. add hot water to make mud
  4. cream (leave inch and a half for cream + whole malk)
  5. whole malk
69
Q

Icing down blends

A

Always place switch cup!
Small water, big beans ACROSS THE BOARD

Water: 1 in and 1/2

Large scoop of beans

“cream & sugar?”

1 inch for ice.

wait for the entire brew before using a philasecond to mix your sugar and cream (if they want).

70
Q

Brewing ecstatic

A

2 LARGE scoops of tessora
4 cups of water

gently pour, no high pour.
airate twice before adding to tower.

71
Q

What two drinks come house way?

A

Gingersnap, Mint Mojito.

72
Q

Gingersnap Iced Coffee recipe?

A

3 spices in the cup (1. nutmeg, 1. cinn, 1. clove)

add a philasecond of ecstatic

stir then add cream before the rest of your ecstatic.

bottoms to tops.

rocky mts!

73
Q

HOT Gingersnap ~rARe pOkEmOn`~

A

Small tessora scoop (for LG and small)
grind beans

reduce water by a quarter.

Filter: spices (nutmeg, cinn, clove)

74
Q

HOT mint mojito ~RaRe PoKeMoN~

A

Small scoop, small water
(Reduce water by a quarter).

Still keep bed of mint at the bottom of the cup.

NO need to muddle.

75
Q

Water levels for HOT tea?

A

Small: 2 & 1
LRG: 2 & 2

76
Q

ICED TEAS

A

2 cups of water

melt down sugar that last 3rd pour.

mint at the bottom of switch cup so it can brew.

77
Q

Philz special way?

A

For teas only.

MED cream, MED honey.

78
Q

non-cream for teas LEVELS

A

they’re the same as cream levels:
1/4 light
2/4 med
3/4 sweet

79
Q

Philz iced tea (“mint to be”)

A

FILTER: half black tea, 1 tbs cam, 1tbs yerba mante.

brew 3 times into switch cup

PAPER CUP: mint bed, muddle sugar (3rd pour drips).

Ice down tea

mix bottom to tops

leave inch for ice.

Top with mint.

80
Q

Philz Fresh Chai

A

FILTER: cardi, rounded black scoop, 1 puff cinn, 1 puff nut meg, 3 puff clove.

Steeps twice into cup.

Levels go back to coffee for cream.
Sugar has CHAI BUMPS

81
Q

Philz Hot Chai is a rebel. What are the water levels?

A

2 & 1 for large
2 for small

reduced by a quarter.

82
Q

ICED Chai

A

2 cups hot water

FILTER: cardi, round black scoop

Brew into switch cup

PAPER CUP: 4 clove, 2 cinn, 2 nutmeg

melt sugar and mix with spices

mix cream at bottom of cup until brown sugar color.

ADD mint on the third pour.

Ice down brew

rocky mts.

MINT!

83
Q

Dirty Chai

A

Water sizes R E B E L
LARGE: 2 & 1
SMALL: 2

TIN: 1/2 ether

FILTER: Round black, 3 clove, 1 cinn, 1 nutmeg

pour over into paper cup

FILTER: NOW add ether grinds

brew into paper cup

add sugar & cream

bottoms to tops!

84
Q

Cold Chocolate

A

4 coco scoops for SM
5 coco scoops LG

same sugar levels as hot

All you have to ask, “How sweet?”

replacing hot water with non-fat milk

bottoms to tops

leave room for ice 1 in.

85
Q

all iced tea gets what?

A

MINT TOPPER boi.

86
Q

Does iced tea get cream?

A

No, just sugar unless they request it.

87
Q

Which drinks get a bed of mint?

A

Philz iced tea, herbal mint, mint mojito.

88
Q

For all iced teas, what do you add to the bottom of the switch cup and when?

A

mint on the 3rd pour.

89
Q

coffee grinder levels

A

Smaller 1 = more fine grind.

1 = turkish

3 = espresso, philz, home machines, stovetop

4 = aero press, keureg cups, vaccum

5 = cone filter

6 = autodrip

7 = Chemy

8 = perculator

9 = french press

90
Q

When people want to purchase our beans, what questions do we ask?

A

“What type of machine do you use to brew? Do you have a number for a specific machine?”

*mention the freshness peak is best during the 1st week.
and that we also have a little brew guide for our customers at the register.

91
Q

Low fat version

A

3/4 non-fat, 1/4 cream.

92
Q

Give a brief history of Philz?

A

philz was founded in SF in the mission district.
Phil inherited a bodega from his parents and decided to transform it into a coffee shop.
25 years ago, 30 unique blends.

We currently have 42 locations and plan on expanding in the orange county area.

Tessora (meaning treasure) was his first blend it took 7 years to perfect.

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