The Douwe Egberts® C-60 Specialty Coffee Brewer

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The Douwe Egberts® C-60 Specialty Coffee Brewer is the perfect high-quality gourmet and specialty coffee solution for lower-volume locations.* Beverage variety Black and decaf coffee, latte, cappuccino, espresso, whipped coffee, coffee with milk, hot milk, hot water Product quality • Premium 100% Arabica coffee with real milk • Consistently delicious - brews at the touch of a button Equipment reliability and ease of use • The contemporary, soft lines are user friendly and inviting. • The brewer is fully HACCP, UL, and NSF compliant. • The advanced display reminds you when the machine needs to be reﬁ lled or cleaned. • Averages less than one service call per year. Equipment Specifications Height: 26.6” Width: 16.5” Depth: 15.7” DIMENSIONS Shipping dimensions: Height: 33.1” Width: 19.6” Depth: 19.6” Empty: 53.6 lbs Full: 59.0 lbs WEIGHT Ship weight: 62.4 lbs WATER CONNECTION 3/8” water line; 10-100 PSI ELECTRICAL 120V / 60Hz; 15A; max power consumption 1400W TANK CAPACITY 2.25 liters / 76.1 fl.oz. FLOW RATE 0.5 oz./second maximum CERTIFICATION / UL & NSF listed; HACCP APPROVAL C-60 BREWER NUMBER item #96667 100% Colombian coffee #3201 COMPATIBLE PRODUCTS 100% Colombian decaf coffee #3203 Product replacement is simple! (LOAD CAPACITY: ANY European Dark Roast coffee #3205 TWO 1.25L CARTONS Cafi-Lait Milk #39089 C-60 Beverage Selection Options** (depending on product setup) Decaf/Coffee Milk/Coffee Milk/Decaf Black Coffee Espresso Whipped Coffee Cappuccino Cafe Latte Coffee with Milk Decaf Black Coffee Decaf Espresso * The C-60 is the ideal solution in Decaf Whipped Coffee situations where between 35 and 70 cups of coffee are served per day. Decaf Cappuccino ** Four beverage selections (+ hot water) can be set up at one time Decaf Cafe Latte INSPIRING COFFEE Decaf Coffee with Milk To order the C-60 or to obtain additional information, please CULTURE SINCE 1753. Hot Milk contact your Sara Lee Foodservice Hot Water sales representative or call 1-800-373-6705. ©2006 Sara Lee Foodservice, Rolling Meadows, IL 60008. DOUWE EGBERTS® is a registered trademark of Sara Lee/DE N.V. VP20228 162750_SLCT C60Brochprr.indd 1 5/15/06 1:25:01 PM C-60 THE DOUWE EGBERTS® C-60 SPECIALTY COFFEE BREWER FRESH GOURMET COFFEE, CAPPUCCINO, LATTE, AND ESPRESSO AT THE TOUCH OF A BUTTON! INSPIRING COFFEE CULTURE SINCE 1753. 162750_SLCT C60Brochprr.indd 2 5/15/06 1:25:06 PM.

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Dissertation (1.448Mb)
Milk revolution and the homogeneous New Zealand coffee market Guo Jingsi 2020 Faculty of Culture and Society A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Hospitality Supervisor Dr. Lindsay Neill i Abstract It is unsurprising that, as an enjoyable and social beverage, coffee has generated a coffee culture in Aotearoa New Zealand. Part of coffee’s enjoyment and culture is the range of milk types available for milk-based coffees. That range has grown in recent years. A2 Milk is a recent addition to that offering. The A2 Milk Company has experienced exceptional growth. However, my own experience as a coffee consumer in Auckland, Aotearoa New Zealand, has revealed that A2 Milk is not a milk that is commonly offered in many of the city’s cafés. Consequently, my research explores that lack and barista perceptions of A2 Milk within my research at The Coffee Club in Auckland’s Onehunga. As a franchise outlet, The Coffee Club constitutes a representative sample of a wider cohort, the 60 Coffee Clubs spread throughout Aotearoa New Zealand. While my research reinforces much of the knowledge about coffee culture in Aotearoa New Zealand, my emphasis on the influence of A2 Milk within that culture has revealed some interesting new insights. As my five professional barista participants at the Coffee Club revealed, rather than taking a proactive approach to A2 Milk, they were ‘waiting’ for one of two occurrences before considering the offering of A2 Milk. Those considerations included a ‘push’ from the A2 Milk Company that promoted A2 Milk within coffee culture.
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Serving Temperatures of Best-Selling Coffees in Two Segments Of
foods Article Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are “Very Hot” Ian C. C. Nóbrega 1,* , Igor H. L. Costa 1 , Axel C. Macedo 1, Yuri M. Ishihara 1 and Dirk W. Lachenmeier 2,* 1 Department of Food Engineering, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraiba 58051-900, Brazil; [email protected] (I.H.L.C.); [email protected] (A.C.M.); [email protected] (Y.M.I.) 2 Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Str. 3, 76187 Karlsruhe, Germany * Correspondence: [email protected] (I.C.C.N.); [email protected] (D.W.L.) Received: 29 June 2020; Accepted: 31 July 2020; Published: 3 August 2020 Abstract: The International Agency for Research on Cancer has classified the consumption of “very hot” beverages (temperature >65 ◦C) as “probably carcinogenic to humans”, but there is no information regarding the serving temperature of Brazil’s most consumed hot beverage—coffee. The serving temperatures of best-selling coffee beverages in 50 low-cost food service establishments (LCFS) and 50 coffee shops (CS) were studied. The bestsellers in the LCFS were dominated by 50 mL shots of sweetened black coffee served in disposable polystyrene (PS) cups from thermos flasks. In the CS, 50 mL shots of freshly brewed espresso served in porcelain cups were the dominant beverage. The serving temperatures of all beverages were on average 90% and 68% above 65 ◦C in the LCFS and CS, respectively (P95 and median value of measurements: 77 and 70 ◦C, LCFS; 75 and 69 ◦C, CS).
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Ultimate Recipe Book
the ULTIMATE RECIPE BOOK 1 the ULTIMATE STARBUCKS COFFEE RECIPE BOOK Note: Starbucks Coffee is a registered trademark. Table of Contents Beverage Recipes ------------------------------------------------ p 3 Pastry and Coffee Desserts ------------------------------------ p 14 Sauces -------------------------------------------------------------- p 30 2 the ULTIMATE STARBUCKS COFFEE RECIPE BOOK Note: Starbucks Coffee is a registered trademark. Beverage Recipes STARBUCKS FRAPPUCCINO 1/2 cup fresh espresso 2 1/2 cups low fat milk (2 percent) 1/4 cup granulated sugar 1 tablespoon dry pectin Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces. To make the "Mocha" variety: Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining. To make espresso with a drip coffee maker and standard grind of coffee: Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe. STARBUCK'S CHAI TEA 3 cups water 3 cups milk (I use skim) 6-8 black or decaf black tea bags 1/2 cup honey 1 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground nutmeg 1/2 tsp ground cloves (I use less because I don't like too strong a clove taste) 1/2 tsp ground ginger (or a mashed small chunk of fresh) Bring water and milk to a boil. Add other ingredients, return to boil. Turn off heat and let steep for 3-5 minutes. Remove tea bags then filter through fine strainer.
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Roasted Hazelnut Caramel Coffee CAPPADOCIA
Boost your business with exclusive drinks inspired by 21 trendy cities in the world! Your consumers miss travelling – They are craving for an escape – You have the power to make them travel through unique beverage creations that will transport them through their look, taste & feel inspired by top F&B destinations in the world. Our talented Flavour Geniuses have modernized authentic flavours from some of the most iconic and trendy places in the world and have created the ‘’Passport Drinks‘’. Explore our extensive drink recipe collection: coffee, tea, frappes, mocktail drinks. Elevate your beverage menu with these 21 trendy drink recipes. Now, it’s time to Sip and Trip with our Passport Drinks! A RAALIALI AUAUSSTTR MELBOURNE Smoky Salted Caramel Melbourne Supreme Peter Nguyen INSPIRATION METHODS This modern dessert drink takes inspiration • Prepare smoked whipped cream by mixing from MasterChef Australia. Taste the lovely cream and 60ml of sugar syrup in a siphon. kick of the surprising smoky cream that pairs Before charging with N2O, inject smoke inside the perfectly with luscious salted caramel coffee. siphon using a smoking gun. Store in refrigerator. This is a unique culinary reinterpretation of a • Prepare the drink by adding all ingredients in a Classic Melbourne coffee frapp’! blender • Blend for 30 seconds • Garnish with smoked whipped cream, chocolate sauce and rice bubbles or desired decorations DAVINCI GOURMET INGREDIENTS OTHER INGREDIENTS Salted Caramel Sauce 30 ml Milk 150 ml Frappease Powder 30 g Espresso 1 shot Chocolate Sauce Drizzle Sugar Syrup 70 ml Coffee Beans 5 beans Cream 440 ml Smoking Gun (Applewood/Birch) YSIA MALA GEORGE TOWN Georgi Kopi Cheese Jeff Ho INSPIRATION METHODS George Town, UNESCO World Heritage historic • Add syrup, water and espresso in glass and city, manages to embrace modernity while stir to mix well retaining its cultural legacy.
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De Sserts Chocolate
5% RESTAURANT RECOVERY CHARGE As we continue to chart a course forward from the devastating pandemic impact on the restaurant industry, this charge supports increased supply chain costs, pandemic-related expenses, and helps the restaurant continue to be a viable business and employer as we strive for a “new normal.” D E S S E R T S HOUSE-CHURNED FARMERS DONUTS & COOKIES ICE CREAM & SUNDAES Glazed Donuts 1 Jefferson Filled Donuts 3 SCOOPS SUNDAES vanilla, chocolate, or choose: Flaky & tender croissant-donut, Single or Double 3.5 | 5.5 Classic Banana Split 9.5 maple filled with delicious goodness. served in a waffle cone or cup 9.5 choose: crème brûlée, bananas Death by Chocolate Warm Cookies 9 chocolate ice cream, foster, chocolate peanut toffee, 4 Cone Flight 10.5 Bake-at-home raw dough* to go or fudge brownies, chocolate baked for you now. or strawberries & cream Milkshakes 7.5 cake crumbs, hot fudge, whipped cream choose: chocolate chip, peanut ICE CREAM FLAVORS butter, snickerdoodle, or vanilla, chocolate, strawberry, Hot Fudge 9.5 shortbread or coffee vanilla ice cream, hot fudge, whipped cream CAKES & PIES AFFOGATO 9.5 7.5 Carrot Cake Cherry Pie choose: ice cream flavor cream cheese frosting, vanilla ice cream choose: XOXO Espresso or nitro cold brew Founding Spirits Arroyo’s “Never Bitter” Amaro shot +6 vanilla ice cream add: Virginia Peanut Butter or any donut +1 Chocolate Sinful Mousse Pie Devil’s Food whipped cream vanilla ice cream Butterscotch CHEESECAKE Apple Pie Bread Pudding vanilla ice cream vanilla sauce Vanilla Bean 7.5 Double Chocolate 9.5 Key Lime Pie add a topping: +2 whipped cream whipped cream choose: strawberries & cream, hot fudge, bananas foster, crème brûlée O C O L A C H T E Founding Farmers Chocolate Artisan, house-crafted chocolate made with the American chocolatier legend - Guittard™ - family-owned and operated with over 150 years of expertise and honorable sourcing.
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CONTENT BASED TEACHING + Conbat Coffee
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BRUNCH Unsweetened Iced Tea
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Coffee Culture
N A T I E R O N T A N I L Coffee Culture C O S E F I F T E E L I S P E C I A INDIVIDUAL COMBINATIONS SINGLE ITEMS SINGLE ITEMS 1611 16 Espresso sugar and creamer set sugar and creamer set lid ring S (fitting on glass S, cup S, handle M glass L printed 1 2x3 + 2x1 + 6 + 7 + 9 + 12 8 + 2x4 + 2x12 + 3 + 7 + 3x1 + 2x6 (for glass S, porcelain cup S, creamer) espresso double cup and creamer) (fitting on cup M) cap. 10,8 oz, height 4 ⁄2 in. cup 55 0031 6040 06 2502 6040 06 2504 6040 60 2505 9990 double 2 7 12 17 creamer w. lid creamer w/o lid espresso cup double handle S (fitting on glass S, cup S, demi-tasse spoon ring L 1 1 3 + 7 + 1 3 + 7 cap. 4,4 oz, height 3 ⁄4 in. espresso double cup and creamer) 4 ⁄4 in. (fitting on glass L) 60 2541 9990 06 2509 6040 54 9901 6040 06 2501 6040 There are so many possibilities when it comes to preparing coffee that it’s not sufficient just to 3 8 13 18 offer two or three products on the beverages menu. WMF Coffee Culture International allows you glass w. lid porcelain dish w. lid creamer stand low coffee spoon handle L 3 1 1 1 to expand your range very easily, with the addition of a number of selected coffee specialities. 4 + 1 + 6 + 12 5 + 6 + 1 + 12 cap.
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ESPRESSO DRINKS LATTE Ingredients: MILK, Brewed Espresso
Allergen Information: Allergy data detailed below has been taken from the supplier of the products. WE CANNOT GUARANTEE THAT ANY OF OUR PRODUCTS ARE FREE FROM ALLERGENS (INCLUDING MILK/DAIRY, EGGS, SOYA, NUTS, PEANUTS, GLUTEN AND OTHERS) AS WE USE SHARED EQUIPMENT TO STORE, PREPARE AND SERVE THEM! If you have a food allergy please talk to a barista about your order. ESPRESSO DRINKS LATTE Ingredients: MILK, brewed espresso. Caffè Latte For allergens, see ingredients highlighted in BOLD CAPITALS. Ingredients: MILK, ice [water], brewed espresso. Iced Caffè Latte For allergens, see ingredients highlighted in BOLD CAPITALS. Ingredients: MILK, brewed espresso. Flat White For allergens, see ingredients highlighted in BOLD CAPITALS. Ingredients: MILK, brewed espresso, toffee nut flavour syrup [water, sugar, flavourings, salt, natural flavouring, preservative: potassium sorbate, acidity regulators: citric acid, potassium citrates], whipped cream [cream (MILK), Toffee Nut Latte (with real sugar, propellants: nitrous oxide, nitrogen; emulsifier: E471, flavouring, Hazelnut topping) stabiliser: carrageenan], hazelnut crunch topping [sugar, HAZELNUTS, lactose (MILK), caramelised sugar, non hydrogenated palm fat, glucose syrup]. For allergens, see ingredients highlighted in BOLD CAPITALS. Ingredients: MILK, ice [water], brewed espresso, toffee nut flavour syrup [water, sugar, flavourings, salt, natural flavouring, preservative: potassium sorbate, acidity regulators: citric acid, potassium citrates], whipped cream Iced Toffee Nut Latte (with real [cream
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Sales in Relation to Costs of Serving: Iced Tea, Coffee, and Milk in Selected Nashville, Tennessee Restaurants
University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Bulletins AgResearch 1-1966 Sales in Relation to Costs of Serving: Iced Tea, Coffee, and Milk in Selected Nashville, Tennessee Restaurants Raymond Humberd Stanton P. Parry University of Tennessee Agricultural Experiment Station Follow this and additional works at: https://trace.tennessee.edu/utk_agbulletin Part of the Agriculture Commons Recommended Citation Humberd, Raymond; Parry, Stanton P.; and University of Tennessee Agricultural Experiment Station, "Sales in Relation to Costs of Serving: Iced Tea, Coffee, and Milk in Selected Nashville, Tennessee Restaurants" (1966). Bulletins. https://trace.tennessee.edu/utk_agbulletin/353 The publications in this collection represent the historical publishing record of the UT Agricultural Experiment Station and do not necessarily reflect current scientific knowledge or ecommendations.r Current information about UT Ag Research can be found at the UT Ag Research website. This Bulletin is brought to you for free and open access by the AgResearch at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Bulletins by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. j7 Sales in Relation • to Costs of Sa, • MAr 271966 OFFEE and MILK IN SELECTED NASHVILLE TEN N ESSEE REST AU RANTS I BY RAYMOND HUMBERD The University of Tennessee STANTON P. PARRY Agricultural Experiment Station JANUARY 1966 John A. Ewing, Director BULLETIN 397 Knoxville Summary A study of beverage consumption rates was conducted in the summer of 1964 in Nashville at selected restaurants. These con- sumption rates were related to various pricing plans in operation and to other influencing factors.
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Beverage Nutrition Template
Starbucks Beverage Nutritional Information *Nutritional information for beverages is calculated using Starbucks standard recipes. Values are calculated using Esha Genesis R&D software. Data is rounded to meet current U.S. FDA NLEA guidelines. Due to the hand- crafted nature of these products, nutrient values may vary from those published here. New product introduction, ingredient changes, or recipe changes during the life of this publication may cause this information to be incomplete. Serving sizes may vary from those used to calculate nutrition information. If you have additional questions, please contact a customer care representative at 1-80023LATTE (1-800-235-2883). **Cafeine information is approximate and is based on limited analytical data. These values reﬂect Starbucks standard brewing methods. Values can vary greatly depending on many factors including the variety of the cofee and the brewing equipment used. The handcrafted nature of our beverages may result in a variation from the reported values. ***Our products are stored and processed in environments where known allergens exist. Product Name INGREDIENT STATEMENT Size Milk Whip and Toppings Extras Serving Size (fl. oz.) Calories Calories from Fat Total Fat (g) Saturated Fat (g) Trans Fat (g) (mg) Cholesterol Sodium (mg) Total Carbohydrates (g) Dietary Fiber (g) Sugar (g) Protein (g) Caffeine (mg) ICE, LEMONADE [WATER, LEMON JUICE, SUGAR, LEMON OIL], CRÈME FRAPPUCCINO SYRUP [WATER, SUGAR, SALT, NATURAL AND ARTIFICIAL FLAVOR, XANTHAN GUM, POTASSIUM SORBATE, CITRIC ACID], STRAWBERRY BASE [RECONSTITUED STRAWBERRY PUREE, WHITE GRAPE JUICE Blended Strawberry Lemonade Tall N/A N/A N/A 12 160 0 0 0 0 0 120 40 0 39 0 0 CONCENTRATE, NATURAL FLAVOR, LYCOPENE COLOR].
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Adaptation Strategies of Italian Cafes in Copenhagen
ADAPTATION STRATEGIES OF ITALIAN CAFES IN COPENHAGEN Master Thesis Marta Mapelli MSocSc Organisational Entrepreneurship and Innovation 15 May 2017 Supervisor: Ida Lunde Jørgensen STU: 160.828 Copenhagen Business School ABSTRACT This thesis investigates the level of authenticity of the Danes expectations around Italian coffee. A second goal is the understanding the role of managers as the motor of organisational change, and the strategies used to adapt to the customer expectations. These strategies vary in different Italian cafés, and are described as isomorphic, decoupling or loose coupling choices. A third goal was to provide a categorization of the level of authenticity of four Italian cafés in Copenhagen, and Italy, following the real-fake matrix proposed by (Gilmore & Pine, 2007). The analysis has been pursued through field research, investigating small Italian cafés in Copenhagen. Two Italian café managers have been interviewed, as well as one Italian coffee supplier. Eight coffee consumers have provided the sample to analyze the type of expectations around Italian coffee. Observations have provided additional data that helped the author to categorize four Italian cafés and their level of real or fakeness. As result, this thesis has highlighted the presence of 3 groups of customers. The unrefined consumers base their expectations around black coffee. They show preference for coffee chains and cannot describe the sensory experience around the coffee consumption. They have low standards and cannot recognize the coffee quality. The second group of customers, who has experienced Italian coffee in Italy, present a more refined taste. They are able to describe the differences among coffee products, however they do not consume nor expect to find Italian coffee in Copenahgen.
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