Traditional Espresso + Milk Filter Coffee Add

Total Page：16

File Type：pdf, Size：1020Kb

Traditional Espresso + Milk Filter Coffee Add

TRADITIONAL FILTER COFFEE ESPRESSO 3.25 DAILY DRIP 3.25 / 4.75 Traditional double shot Filter drip brewed coffee MACCHIATO 4.25 FEATURED DRIP 4.50 / 6 Espresso + steamed milk; 3oz Single-origin filter drip ONE & ONE 4.25 CHEMEX POUR OVER 4.75 / 6.25 Espresso with and without milk Choose your desired coffee, 8 or 16oz CORTADO 4.25 BLACK MARKET COLD BREW 3.50 / 5 Espresso + steamed milk; 4oz Low temp brewed coffee CAPPUCCINO 4.50 FEATURED COLD BREW 4.50 / 6 Espresso + steamed milk; 6oz Single-origin low temp brewed coffee CANNED COLD BREW 3.75 / 14 ESPRESSO + MILK Single and four packs available LATTE 4.75 / 6.50 Espresso + milk, 8 or 16oz ADD ONS MOCHA 5.75 / 7.25 Chocolate + espresso + milk, 8 or 16oz ALMOND MILK 1 CHAI LATTE 4.50 / 6.25 OAT MILK 1 Maya spiced chai + milk, 8 or 16oz EXTRA SHOT 1.75 DIRTY CHAI LATTE 5.75 / 7.25 Maya spiced chai + espresso + milk, 8 or 16oz SWEETENER 0.75 AMERICANO 4 / 5 Espresso + filtered water, 8 or 16oz HOT TEA FOOD LAPSANG SOUCHONG 5.25 SANDWICH Ambar Foods, 8.75 正山小種, zheng shan xiao zhong, featured black tea Turkey, Italian Sub, Chicken Salad, Pesto Wrap Crisp sweetness, rich pine wood fire aroma GOLDEN PEACOCK 5.25 SALAD Ambar Foods, 8.75 金孔雀, jin kong que, black tea Chicken Caesar, Chinese Chicken, Apple Pecan Roasted yam, cacao, and malt YELLOW MOUNTAIN 5.25 CUPS & BOXES Ambar Foods, 5.25 黄山毛峰, huang shan mao feng, organic green tea Granola & Yogurt, Fruit Cup, Bistro Box, Hummus & Fresh grain, saffron, magnolia aromas, light body Veggie Box EIGHT TREASURES 5.25 OATMEAL Mylk Labs , 4.75 八宝茶, ba bao cha, herbal tea Cultivated Blueberry & Vermont Maple, Granny Smith Date, longan, goji, hawthorn, licorice, ginseng, Apple & Sunflower Cinnamon, Roasted Hazelnut & tangerine, chrysanthemum, young bamboo leaves Dominican Cacao COLD BREWED TEA WHOLE BEAN BLEND FORTY-EIGHT Mexico + Brazil, 16 BUDDHA’S EYEBROW 3.50 / 5 Milk chocolate and berries; velvety 佛眉, fo mei, organic green tea Toasted rice, wakame, and fuyu persimmon DESERT CITY DARK El Salvador + Colombia, 16 DIAN HONG GONG FU 3.50 / 5 Chocolate and macadamia nut; bold 滇红工夫, dian hong gong fu, organic black tea DOUBLE STAR DECAF Washed, El Salvador, 16 Malt, dried cherry, and mild cedar Honey, almond, and cocoa MAYA PRICKLY PEAR 3.50 / 5 featured herbal tea ROTATING COFFEES varies, 16 - 24 Prickly pear, hibiscus, chamomile, and rose hips Whole bean coffees from all over the world .

Copy Link

Recommended publications

How to Enjoy Your Sunlit French Coffee Press No Cost Inner Circle Club ! Become a Sunlit Inner Circle Insider to Get Special Opportunities Not Available Elsewhere
How to Enjoy Your Sunlit French Coffee Press No Cost Inner Circle Club ! Become a Sunlit Inner Circle Insider to get special opportunities not available elsewhere. You’ll Receive Our Latest Offers, Exclusive Discounts, Product Samples, Advance New Product Information & More! Click Here: http://sunlitgoods.com/innercircle/ Why not give it a try? It won’t cost you anything and you can unsubscribe at any time. © Copyright 998 East. All Rights Reserved. This is my first French Press coffee maker, and so far I'm absolutely loving it! I don't know why I didn't try try one of these before! – Julie A Letter From the Founder Thank You! Thank you so much for purchasing Sunlit’s French Press Coffee Maker and for supporting small businesses. I truly appreciate your support! If we can be of any assistance or if you have questions, please email me! I see all emails and I’ll make sure we take good care of you. Your feedback is highly valued here at Sunlit. In fact, I just like hearing from people! I always welcome • ideas for products you’d like to see from us, • ideas for making existing products better, • what you like and how you use your Sunlit products. I even enjoy it when you drop a line to just say ‘Hi’! Sincerely, Timothy Hoffman One happy customer here. Founder, Sunlit Goods & 998 East – B. © Copyright 998 East. All Rights Reserved. By far the best company I have ever dealt with online. Press works flawlessly, completely as advertised. – Anthony Connect With Us If you need to contact us for a customer service issue, rest assured that we’re ready to help you out.
[Show full text]
Print KEU5547 B3000 30X18
KeurigMakesOffice BrewingDeliciously Simple® Keurig’s Most Advanced Brewing System For Large Offices ADDITIONAL BREWER FEATURES Packed with features needed in larger offices when “Coffee Break Time” demands fresh brewed coffee NOW! EXCITING BREWER FEATURES FOR LARGE OFFICES • DIGITAL USER INTERFACE/EASY TO READ LCD SCREEN • Users can self select 3 language options • 4 different “brew” sizes USER SELECTS 3 LANGUAGE OPTIONS Just walk right up • Step-by-step brewing instructions and self select the language (English, French, or Spanish) for your • Direct Water Line plumbed own brew instructions. After each brew the LCD menu will convert for unlimited back-to-back back to the default language initially programmed. brewing every 60 seconds • No need to remove K-Cup®— Automatic K-Cup Ejection and storage • Removable Drip Tray for easy cleaning • Mug and K-Cup Sensors prevent accidental brews • Hot Water at the press of a button Easy to Empty K-Cup Bin The K-Cup is automatically ejected after each brew and drops DIRECT HOT WATER ONLY FEATURE Get instant access into a convenient K-Cup storage bin for later disposal. And if to hot water at the press of a button so you can make your more storage space is needed, a larger platform can be added favorite cup of soup, oatmeal, or hot cocoa. (see additional accessories). Mug and K-Cup Sensors PREVENT ACCIDENTAL BREWS. This brewer will alert you if CHOOSE YOUR ACCESSORIES there is no mug or K-Cup present — helping to prevent ask your authorized distributor for details accidental brews and brewing without a K-Cup.
[Show full text]
Dessert Menu
DESSERT AFTER DINNER LIBATIONS Summer Berry Buckle! | blackberries, blueberries, White Russian Crème Brûlée | caramel vodka, Kah- raspberries and strawberries, macerated berries, freshly lua, vanilla simple syrup, half and half, whipped cream, whipped cream 10 Luxardo cherry 14 Espresso Martini | double espresso vodka, vanilla Tiramisu | marsala crème, Kahlua-soaked vodka, Kahlua, fresh espresso, coffee beans, lemon ladyfingers, cocoa 8 twist 13 Chocolate Truffle “Ring Ding” | chocolate cream Tiramisu Martini | vanilla vodka, Kahlua, Tia Maria, filling, chocolate ganache, freshly whipped espresso, half and half 13 cream 8 Flourless Chocolate Cake | ganache, vanilla gelato, CORDIALS freshly whipped cream 8 GF Amaretto di Saronno 9 Baileys Irish cream 8.5 Peanut Butter Explosion | chocolate sponge, peanut Chambord 8.5 butter mousse 8 Frangelico 8.5 Cannoli | chocolate-dipped shell 8 Kahlua 8.5 Sambuca Romana 8.5 Vanilla Bean Crème Brûlée | seasonal berries 8 Sambuca Molinari 9 Gelato | vanilla, chocolate, strawberry, Sambuca Romana black 8.5 salted caramel 7 Grand Marnier 14 Sorbet | wild berry 7 GRAPPA & DIGESTIF Grappa, Nonino lo Chardonnay 12 Averna 8.5 COFFEE & ESPRESSO Aperol 10 Brewed Coffee 3.5 Amaro Nonino 13 Lavazza Cappuccino 4.5 Lavazza Caffé Latté 4.5 PORT, SHERRY & COGNAC Lavazza Espresso 3.5 doppio 5.5 Sandeman, 10 year tawny port 12 | all available decaffeinated | Cockburn, 20 year tawny port 15 Hennessy, V.S. 14 Remy Martin, v.s.o.p. 14 HERBAL & GOURMET TEA Chamomile Decaf 3.5 WHISKEY English Breakfast 3.5 Basil Hayden’s,
[Show full text]
Coffee Economic Fact Sheet# 2 July 1989
Coffee Economic Fact Sheet# 2 July 1989 Department of Agricultural and Resource Economics College of Tropical Agriculture and Human Resources University of Hawaii By ·Kevin M. Yokoyama, Stuart T. Nakamoto, and Kulavit Wanitprapha CROP PROFILE ac, respectively. Hawaii's was substantially SPECIES higher at 1166 lb/ac. Exceptional yields of 2682 lb/ac or more have been obtained in Hawaii, • Over 70% of the world coffee supply is arabica from advanced plantations in Brazil, and in the coffee (Coffea arabica), slightly more than 20% People's Democratic Republic of Yemen. is robusta coffee (C. canephora), and the rest is from C. liberica and C. excelsa and other species. • For every 100 lb of clean, dried, unroasted coffee beans, 500 to 600 lb of coffee berries are needed. • All high-quality (specialty) coffees come from C. Unroasted coffee beans can be stored up to three arabica, but quality is affected by the processing years without a noticeable loss in quality. method. Examples are Jamaican Blue Moun tain coffee and Kon a coffee, both of which are se USES AND PRODUCTS lectively picked when ripe, then processed by the wet method. Brazilian coffee also comes • Coffee beans can be roasted, ground, and brewed. from C. arabica. This coffee is mass-harvested In the Middle East, roasted coffee is ground into by strip-picking the coffee berries at various a powder, boiled several times, and sweetened stages of development and is processed by the with sugar to produce a small cup heavy with dry method, resulting in a lower quality coffee. sediment. In southern Europe and Latin Amer ica, coffee is dark-roasted, nearly burned, and • Robusta coffee does not possess the aroma or bitter.
[Show full text]
Research Report and List of Primary Oral History Sources Can Be Found at the Project Website
The Globalisation of ‘Italian’ Coffee. A Commodity Biography Jonathan Morris The global boom in ‘out of home’ coffee consumption since the mid-1990s has generated renewed interest in the world of coffee among both the academic and general publics. The politics of coffee production and market governance have been investigated from a wide variety of stances, notably by advocates of fair trade for whom coffee forms a potent symbol of the perils of globalisation given the collapse in prices following the liberalisation of the world coffee market1. Historians have been inspired to investigate the social and cultural history of the coffee house2. In Britain, the rise of cappuccino culture has stimulated several publicly funded research projects. Geographers used video footage to compare the ways consumers use contemporary coffee houses with those that Habermas ascribed to their 18th Century forebears; while experts in the visual arts and design have begun an investigation into the interiors of fin- de-siècle coffee houses in Vienna with the intention of comparing these to their early 21st century equivalents3. What these studies have tended to neglect, however, by concentrating upon the settings in which coffee is served, is that this boom has been driven by a profound shift in consumer preferences from traditional ‘national’ coffee beverage styles to those based upon the use of espresso. Espresso is the product of a preparation process which evolved in Italy over the first half of the 20th century, and by now has become almost an icon of the country itself. Italian coffee has thus followed the trajectory of other ‘typical’ foodstuffs, such as pasta and pizza, in projecting Italian cuisine, lifestyle and culture abroad.
[Show full text]
Coffee in China: Market Trend and Consumer Demand
University of Kentucky UKnowledge Theses and Dissertations--Agricultural Economics Agricultural Economics 2016 COFFEE IN CHINA: MARKET TREND AND CONSUMER DEMAND Jesse W. Mattingly University of Kentucky, [email protected] Digital Object Identifier: http://dx.doi.org/10.13023/ETD.2016.083 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation Mattingly, Jesse W., "COFFEE IN CHINA: MARKET TREND AND CONSUMER DEMAND" (2016). Theses and Dissertations--Agricultural Economics. 37. https://uknowledge.uky.edu/agecon_etds/37 This Master's Thesis is brought to you for free and open access by the Agricultural Economics at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Agricultural Economics by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. I agree that the document mentioned above may be made available immediately for worldwide access unless an embargo applies.
[Show full text]
Dessert Coffee & Espresso Herbal & Gourmet Tea Cordials Coffee Cocktails Blissful Concoctions Grappa & Digestif Port
DESSERT BLISSFUL CONCOCTIONS tiramisu, marsala crème, kahlua-soaked white russian creme brulee | caramel vodka, kahlua, ladyfingers 8 vanilla simple syrup, half and half, whipped cream, luxardo cherry 14 bombolini mini italian donuts, made to order for espresso martini | double espresso vodka, vanilla sharing. cinnamon, dark chocolate ‘dunking’ sauce, vodka, kahlua, fresh espresso, coffee beans, lemon freshly whipped cream 12 twist 13 chocolate truffle “ring ding”, chocolate cream tiramisu martini | vanilla vodka, kahlua, tia maria, filling, chocolate ganache, freshly whipped espresso, half and half 13 cream 8 flourless chocolate cake, ganache, vanilla gelato, GRAPPA & DIGESTIF freshly whipped cream 8 GF grappa, nonino lo chardonnay 12 peanut butter explosion, chocolate cake, peanut averna 8.5 butter mousse 8 aperol 10 amaro nonino 13 cannoli, chocolate-dipped shell 8 PORT & SHERRY vanilla bean crème brûlée, seasonal berries 8 graham’s, six grapes 10 gelato, vanilla, chocolate, strawberry, cockburn, 20 year tawny 12 salted caramel 7 dows, 20 year tawny 12 sorbet, wild berry 7 WHISKEY basil hayden’s, 8 year 15 blanton’s, single barrel 15 COFFEE & ESPRESSO bulleit, rye or bourbon 11 dark roasted or decaffeinated crown royal 12 brewed coffee 3.5 jameson 11 , single barrel 12 lavazza cappuccino or caffé latté 4.5 knob creek laphoraig, 10 year 12 3.5 lavazza espresso maker’s mark 10 lavazza doppio espresso 5.5 woodford reserve 12 HERBAL & GOURMET TEA SINGLE MALT & BLENDS chamomile decaf 3.5 chivas regal, 12 year 12 english breakfast 3.5 glenmorangie, 10 year 12 earl gray decaf 3.5 highland park, 12 year 12 green ginger 3.5 johnny walker, black label 13 green, lemongrass & spearmint 3.5 oban, 14 Year 15 the balvenie doublewood, 12 year 14 CORDIALS the macallan, 12 year 15 the glenlivet, 12 year 14 amaretto di saronno 9 the macallan, 18 year 26.5 baileys Irish cream 8.5 chambord 8.5 COGNAC frangelico 8.5 v.s.
[Show full text]
Coffee Flavor and Flavor Attributes That Drive Consumer Liking for These Novel Products
beverages Review Coffee Flavor: A Review Denis Richard Seninde and Edgar Chambers IV * Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; [email protected] * Correspondence: [email protected] Received: 1 June 2020; Accepted: 3 July 2020; Published: 8 July 2020 Abstract: Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor. Keywords: coffee flavor; processing; preparation; emotion; environment; consumer acceptance 1. Introduction The coffee market is currently worth USD 15.1 billion and growing. This market is mainly comprised of roasted, instant, and ready-to-drink (RTD) coffee [1]. The flavor of a roasted coffee brew is influenced by factors such as the geographical location of origin, variety, climatic factors, processing methods, roasting process, and preparation methods [2–10]. The differences in sensory properties can, in turn, affect consumers’ preferences for and emotions or attitudes toward coffee drinking [11]. 1.1. Motivations for Drinking Coffee As indicated by Phan [12], the motivations for drinking coffee can be grouped under 17 constructs: liking, habits, need and hunger, health, convenience, pleasure, traditional eating, natural concerns, sociability, price, visual appeal, weight control, affect regulation, social norms, social image [13], choice and variety seeking [12,14,15].
[Show full text]
Carbon Footprint of Different Coffee Brewing Methods Matteo Cibelli, Alessio Cimini, Mauro Moresi*
A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 76, 2020 The Italian Association of Chemical Engineering Online at www.aidic.it/cet Guest Editors: Laura Piazza, Mauro Moresi, Francesco Donsì Copyright © 2021, AIDIC Servizi S.r.l. ISBN 978-88-95608-85-3; ISSN 2283-9216 Carbon Footprint of Different Coffee Brewing Methods Matteo Cibelli, Alessio Cimini, Mauro Moresi* Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy [email protected] The aim of this work was to assess which coffee brewing method was the most environmentally friendly one among a 3-cup induction Moka pot, and two single-serving coffee machines. To this end, a streamlined Life Cycle Assessment including the use of the above coffee machines, production, transportation, and disposal of all packaging materials used, and disposal of spent coffee grounds was carried out in compliance with the Publicly Available Specification (PAS) 2050 standard method. The production of one 40-mL coffee cup with the induction Moka pot gave rise to as low as 8 g CO2e, these emissions being about 18% or 56% lower than those resulting from the use of a coffee capsule (10 g CO2e) or pod (18.5 g CO2e) coffee machine. These estimates might help the eco-conscious consumer to assess the environmental impact of his/her consumption habits. 1. Introduction About 500 billion cups of coffee are consumed worldwide every year (Much Needed, 2020). Thus, coffee is one of the most popular beverages in the world. In 2019 the Italian consumption of roasted and ground coffee amounted to around 304,000 metric tons (Iascone, 2020).
[Show full text]
Instruction Booklet
INSTRUCTION BOOKLET Brew CentralTM Coffeemaker DCC-1200C Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 15. The glass carafe is designed for use IMPORTANT with these appliances only. It must never SAFEGUARDS be used on the range top. 16. Do not set a hot carafe on a wet or cold When using an electrical appliance, basic surface. safety precautions should always be 17. Do not use a cracked carafe or a carafe followed to reduce the risk of fire, electric having a loose or weakened handle. shock, and/or injury, including the following: 18. Do not clean carafe or warming plate 1. READ ALL INSTRUCTIONS with cleansers, steel wool pads, or other BEFORE USING. abrasive materials. 2. Always unplug from outlet when not in 19. WARNING: TO REDUCE THE RISK OF use and before cleaning. Allow to cool FIRE OR ELECTRIC SHOCK, DO NOT before putting on or taking off parts REMOVE THE BASE PANEL. NO and before cleaning the appliance. USER SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE 3. Do not touch hot surfaces. Use handles ONLY BY AUTHORIZED PERSONNEL. and knobs. 20. Avoid contact with moving parts. 4. To protect against electric shock, do not place cord, plug, or base unit in 21. CAUTION: Do not operate your water or other liquids. appliance in an appliance garage or under a wall cabinet. When storing any 5. Close supervision is necessary when appliance in an appliance garage always any appliance is used by or near unplug the unit from the electrical outlet.
[Show full text]
Cold Brew System
COLD BREW SYSTEM Brewing Guide ©2020 Toddy, LLC. All rights reserved. COLD BREW SYSTEM PARTS LIST WASH BEFORE USE Rinse the felt filter in Container Lid running water and Silicone wash all other reusable parts in warm soapy water before use. Paper Filter Bag METHOD 1 Option BPA FREE Brewing Container HDPE Brewing Handle Reusable Felt Filter HDPE Polyester Stopper Silicone Decanter Glass Decanter Lid Extra Felt Filter LDPE Polyester The Toddy® Cold Brew System is proudly made in Loveland, Colorado, USA. For questions or to reorder parts, call (888) 863-3974 (in the USA) or +1 (970) 493-0788 (international) or visit ToddyCafe.com. 2 BREWING METHODS Paper Filter Bag + Reusable Felt Filter METHOD 1: Dual Filtration • Recommended for easy cleanup • Most cold brew per batch • Works with more coffee grind sizes and smaller tea leaves 12 oz (340 g) coarse-ground coffee Coffee Measurements + 7 cups (56 fl. oz./1.65 L) water 8 oz (230 g) tea leaves Tea Measurements + 9 cups (72 fl. oz./2.13 L) water METHOD 2: Classic Reusable Felt Filter • Our original tried-and-true method developed in 1964 • Polished cold-brew concentrate with virtually no sediment • Requires only reusable felt filters 12 oz (340 g) coarse-ground coffee Coffee Measurements + 7 cups (56 fl. oz./1.65 L) water 8 oz (230 g) of tea leaves Tea Measurements + 9 cups (72 fl. oz./2.13 L) water Metric equivalents are rounded for convenience. METHOD 1: COFFEE CONCENTRATE For the best flavor, start with 12 ounces (340 g) of coarsely ground coffee and 7 cups (56 fl.
[Show full text]
Download the Manual As A
PROFESSIONAL TECHNIQUES IN COFFEE & TEA THE METROPOLIS METHOD PROFESSIONAL TECHNIQUES IN COFFEE & TEA - THE METROPOLIS METHOD, METROPOLIS COFFEE COMPANY, 2014, ALL RIGHTS RESERVED TRAINING MANUAL INTRODUCTION & TABLE OF CONTENTS Introduction Barista This Manual Barista is a very powerful position in the This Manual is divided into sections, and coffee chain. Barista is the spokesperson for is intended to be read in order. You must the hundreds or thousands of people who first master the standards before you can were involved with each coffee, prior to its proficiently build drinks. This document is arrival in the café or restaurant. Barista the beginning of a journey into coffee, tea speaks for the farmers, the processors, the and coffee and tea preparation.If you study roasters, the business owners, and indeed this manual and practice the techniques, over for coffee itself. Barista is a technician, yes, time you can become quite proficient in drink but more importantly, Barista has expertise making; however, there is no substitute for in understanding all areas of coffee – from curiosity. Remain open to the idea that coffee cultivation to roasting to preparation to preparation is a craft, and like all crafts, you describing flavor. can only get better and better over time. Barista brings the best attributes of coffee For a deeper understanding of extraction forward with careful technique, and discusses and of advanced techniques, we recommend coffee in a way that is understandable and a series of books by Scott Rao, in particular inspiring to the customer. Barista aligns ‘The Professional Barista Handbook’. His the right coffee with the human in front of books can be found at www.scottrao.com.
[Show full text]