 
| |
Espresso
Hot Espresso
|
| The classic espresso recipe: a single shot of espresso, approximately 7 grams. Best served in a pre-heated espresso cup. |
| |
Mocha
Hot Espresso
|
| A single espresso poured into a tall glass filled with steamed milk to which a spoonful of chocolate syrup is added. Top with a dollop of whipped cream if desired. Garnish with shaved chocolate or coffee beans. |
| |
Cafè Latte
Hot Espresso
|
| A favourite with most Singaporeans is Mocha with lots of milk and milk foam served in a tall glass with a long spoon. |
| |
Cappuccino
Hot Espresso
|
| “Cappuccino” was probably derived from the word “Kapuziner”. The cappuccino was created in 1850 in Milan, as Austrian officers ordered a “Kapuziner”. The steamed milk mixes with the espresso and the foamed milk rests on top. |
| |
Espresso Macchiato
Hot Espresso
|
| [mock-e-AH-toe] means literally "espresso stained/ marked with milk" and is made from a shot of espresso in a demitasse topped with 2 spoons of foamed milk. |
| |
Vietnamese Iced Coffee (Café Sua Da)
Iced Coffees
|
| Pour in a little boiling water to fill about 1/4 of the coffee filter. Wait for about 20 to 30 seconds. Undo the screw at least two turns. Refill with boiling water and replace the lid. The coffee is ready when it has stopped dripping. Remove the filter, stir the coffee to incorporate the milk. |
| |
Honey Affogato
Iced Coffees
|
| Affogato means drowned in Italian. In this case the honey gellato cream is drowned in espresso and rimmed with forrest honey. Ice cream (vanilla, coffee or chocolate) is dropped in some good hot espresso coffee, giving a creamy smooth texture for your pleasure. |
| |
Mochacino
Iced Coffees
|
| Iced cappuccino, strong espresso, blended to a thick and creamy smoothy, with a bit of chocolate added. |
| |
Coffee Spritzer
Iced Coffees
|
| A quick and refreshing espresso drink, made with strong double espresso, sparkling mineral water and ice. |
| |
Vietnamese Coffee
International Coffee
|
Vietnam has a great coffee heritage going back to French colonialization. Vietnamese coffee reflects French brewing sensibilities - in other words, the brewing process is part of the experience! Brew your own brew on your table to your liking as hot water is allowed to drip though a metal mesh into a cup with the resulting strong brew being poured over ice into a glass containing sweetened condensed milk. Due to the high volume of coffee grounds required to make strong coffee in this fashion the brewing process is quite slow.
Serving Equipment:
•Vietnamese filter
•Large cup
•Tray
•Water glass
•Sugar bowl
•Milk can |
| |
French Press Coffee
International Coffee
|
French presses create a smooth, pure coffee flavor using a simple but effective process. Because the coffee grounds are in direct contact with the brewing water, coffee brewed with the French press captures more of the coffee's flavour and essential oils than other methods. After the coffee has brewed for about 3-4 minutes press down the plunger. A fine mesh screen forces the grounds to the bottom and your coffee is ready to enjoy. Because the used grounds remain in the drink after brewing, French pressed coffee should be served immediately into a cup, so as to not become bitter from over-extraction.
Serving Equipment:
•Plunger
•Large cup
•Tray
•Water glass
•Sugar bowl
•Milk can |
| |
Turkish Coffee
International Coffee
|
Most people in the world have heard of Turkish coffee, but far fewer have ever tasted it. Turkish coffee is a very flavorful, and often strong, coffee. It is prepared in an ibrik, a small pot. The coffee is not filtered from the liquor and one is left with a pungent, thick, and muddy brew. In the western world this method is more of an occasional indulgence as opposed to an everyday brew. Turkish coffee is simple and romantic, the way it was first made as a coffee drink. Turkish coffee is not the kind of coffee you grab on the way to work... it's a coffee for quiet enjoying. Turkish coffee is especially good for those who love... life
Serving Equipment:
•Ibrik
•Small cup
•Tray
•Water glass
•Sugar bowl |
| |
Einspaenner (single horse carriage)
Viennese Coffee
|
| Black Viennese blend coffee topped with whipped cream. Served in a glass with large handle, since the horse handler needed one hand for the horse's bridle. |
| |
Maria Theresia
Viennese Coffee
|
| Single shot espresso with equal part orange liqueur and brandy disolved in caine sugar, topped with whipped cream. |
| |
Kleiner/ Grosser Brauner
Viennese Coffee
|
| Single or double shot of Viennese blend coffee in demitasse, with cream served separately. |
| |
Fiaker
Viennese Coffee
|
| Espresso coffee with rum, topped with whipped cream, as it was favoured by the Viennese horse cap drivers. |
|
- Currently Empty -
|
|
Coffee