TH - Beverages Notes

1. Coffee:- Is a brewed drink prepared form roasted coffee beans, which are the seeds of berries
from the coffee plant.
2. Caffeine:- is a alkaloid compound which is found especially in tea and coffee plants and is a
stimulant of the central nervous system.
3. Peaberry:- The coffee cherry usually contains 2 seeds, but a small percentage of cherries
contain only 1 seeds, called Peaberry.

4. Types of Cups

Hot Cups Cold Cups

4 OZ 12 OZ 16 OZ 20 OZ 2 OZ 8 OZ 12 OZ 16 OZ 20 OZ
Espresso Small Medium Large Sampling Water Glass Small Medium Large
Cups Cups Cups Cups Cup Cups Cups Cups

No Lid Hot Lid (Brown Color) 2 OZ Lid No Lid Flat & Dome Lid

5. Brewing Coffee Equipment

BUNN Brewer
AXIOM CW AXIOM CW AXIOM CW
Series Series Series
Terracotta Sprinkler Brewing Water RFID:- Radio Frequency No
Tem:- 90°-95°C Identification
Sprayhead Deliming Serving Tem:- 85°C Light Indicators No
cleaning rod
tool
Brewer Basket Control Panel Green Fresh
Water Level:- 64 OZ Brewing Coffee Yellow 5 minutes left
Coffee Level:- 59 OZ time in Thermal Red Machine is ready
Calibration of AXIOM pot is 5 min, 1 hrs Blinking Expired
Shelf life Red
Take 10 Box Shelf life 2 hrs (SS Funnel)
Cleaning Procedure Red Cloth & Kay Quat II

6. Types of Coffee Beans:- There are 60 different varieties of Coffee Trees and produce many
types of beans, only 2 have any commercial value.

ARABICA ROBUSTA
1 Highest quality coffee beans Widely used in instant coffee
2 Grows best in high altitudes Survive in harsh temperature and condition
3 Arabica tree produces 1-2 lbs of green Robust tree produce 2-8 lbs of green coffee per year.
coffee per year.
4 Most flavorful & aromatic Less flavorful & aromatic
LBS is Pound 1 lbs = 0.45 Kg

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7. Coffee Beans
Euro Espresso
Origin Blend or Mix Blend
Type 100% Arabica
Method Coffee Crema

Roasting Medium Roast Medium towards dark roast

Grind Type Medium Grind Fine Grind

Dispense Method Use Gravity Use Pressure (8 to 10 Bar)
Storage 1 Big Air Tight Container (24 OZ) 5 days Big Air Tight Container (24 OZ):-
Open pkt with clip not allowed.
Storage 2 Small Air Tight 72 to 75 gms 24 hrs
Container (3 OZ)

8. Difference between Espresso & Brewed Coffee

Espresso Brewed Coffee
1
Made by forcing very hot water under high Made by pouring boiling/hot water over
pressure through finely ground coffee medium coarse grounds. This passes
through a filter and winds up in a Coffee
Pot
2
Higher concentration of caffeine, ounce for Lower concentration of caffeine than
ounce espresso, ounce by ounce, but you typically
wind up drinking more of it, hence your
buzz depends on your intake
3
Espresso = fine grind, high pressure, has a Brewed= coarse grind, no pressure, no
crema crema

9. The Roasting Process:- is what produces the flavor of coffee by causing the green coffee beans
to change in tasted. Roasting the beans brings out the aromatic oils inherent in the beans.
Though roasting reduces moisture by 15%, the bean will get larger in size. Caffeine on its own is
odorless and tasteless. The roasting process is what gives caffeine a bitter taste. During the
roasting process, the fats and carbohydrates of the bean are broken down. As a result, there is
no calories in coffee.

10. What is Chaff:- Chaff is a waste product during the roasting process. All Chaff is collected
and put into super sacks, Tim Hortons gives it to the farmers who uses it as organic fertilizer.

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Any ground coffee that is considered waste (lab samples, etc) is also put in the super sacks since
it can be used as organic fertilizer.

11. Equipment Coffee Grinder

Setting Malkhonig Ditting Specific Location

Brew Coffee 3.5 4 Tims Sharjah Airport

(Ditting Grinder=4 for
Cold Brew 5 5 cleaning)

Cleaning 4 Turkish Setting

Cleaning Procedure Red Cloth & Kay Quat II

Glass Pot Cleaning First Sugar then add ice cubes and wrist rotate No Machine Wash

Thermal Pot o Red Brush Every 4 hrs:- W/R/S/A

o Destainer (Never Machine Wash)

12. Sure Shot Sugar Dispenser

Sugar Machine
Quantity Volume
S 8.8 gm
M 11.6 gm
L 13.8 gm
Sticker:- One Black tape sticker for Tube change (30 days) not visible to guest.
Sevier:- Use strainer to sieve sugar before re-fill.
Calibration tool:- Sugar tube (25 ml Sugar Vail Sure Shot), Calibrate thrice a day AM Shift, Mid Shift & PM
Shift

Cleaning Procedure:- Red Cloth & Kay Quat II

13. Sure Shot Cream Dispenser

Cream Machine
Cream for Coffee Cream for Iced Capp
S 26 ml +/- 1 is acceptable 72 ml +/- 1 is acceptable
M 34 ml 94 ml
L 40 ml 115 ml
Sticker:- Blue sticker on the edge of the cambro for Cream & outside on the cream machine one black tape
sticker for changing of cream tube (not visible to guest).
Shelf life:- Cream – 3 days & Cream Tube – 3 days.
Calibration tool:- Cream tube (Measure Cream 50 ml), Calibrate thrice a day AM Shift, Mid Shift & PM Shift.

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Formation of Ice Crystal:- Daily cleaning and refilling will avoid to form ice crystal on the cream as well as inside
the cream machine.
Calibration Button:- Square button, Star Button & Hexagonal Button.

Control Panel:- to sanitize, long press red color Octagonal Button and red color cloth for sanitize.

Temperature Control:- Can regulate temperature with D1 & D2 option.

Reset Button:- Must reset every time when front panel door is open for cleaning or refilling, should match the
number with the volume of cream in the cambro container.
Front Panel:- Should unscrew and clean every fortnight.

Cleaning Procedure:- Red Cloth & Kay Quat II

14. Espresso
Shot Volume Acceptable Coffee Extra Brewing Characteristic of Great Espresso Shot
Beans cation Tem.
Gramage Time
1.5 OZ 45 ml +/- 3°C 10-11 gm 16-20 Sec 88°C 1 Crema Shelf life 30 Sec
2 OZ 60 ml 13-15 gm 20-25 Sec 2 Time
2.5OZ 75 ml 16-18 gm 25-30 Sec 3 Volume
Flat White 40 ml 21-23 gm 16-20 Sec 4 Taste
Add-on Extra Shot 1.5 OZ or 45 ml
Hooper Need to clean every night by dismantling.

 Crema:- Thick, Tan, Creamy & Caramels.

 Taste:- Bittersweet and Coco like finish.
 Other characteristic of Espresso or Coffee:-
- Aroma
- Acidity
- Body
- Flavor
- Finish
 Espresso Machine front dip tray need to be detailed clean at least once a week, the deposit of
milk in the corners and gaps may lead to maggots birth (WMF have cleaning checklist).

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15. I-Mix ( 3 or 5)
1 Serving Tem. 85°C

2 Button Function (I-Mix 3 has 2 buttons) Dispense/On

Program/OFF

Rinse/Night Mode

3 Parts Cambro (Min & Max) Mixing bowl

7 days Clean every nigh

16. Ice Machine

1 TDS Total Dissolvable Solid 50 to 100

2 24 hrs = Machine On
3 Chemical to clean Delimer
4 Sanitizer K5 Chlorine based
sanitizer
5 Ice Caddy:- Every night details cleaning and sanitize with Kay Quat II.

17. Beverage Pump:- Warm water (soapy water), ensure inside the pump it should properly
cleansing with water and dry before use.

18. Milk Management

a. Ensure milk should be always chilled before use.
b. Milk pitcher with marking (always keep inside the chiller, when not in use).
c. Always available:- Fresh Milk Full Fat & Skim Milk (do not write sticker).
d. UHT:- Ultra Heat Treatment (process to prolong the life).
e. We should have only UHT FF & SK milk.
f. Use of Black/White China Marker on UHT milk = write only expiry date and time (No
Permanent Marker).
g. The cut off temperature of Milk Frothing on Espresso Machine is 60°C.
h. The pressure required for frothing the milk is 1 to 1.5 Bar.
i. Frothing:- Adding air to the milk by using pressurized steam and forcefully adding air
into the milk.
j. Steaming:- Steaming milk is simply the process of heating milk. Unlike froth,
steamed milk maintains the same consistency as cold milk. Though an important
part of beverage preparation, steaming milk is not enough! Just steaming will

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produce weak, flat, hot milk. The milk must be frothed to achieve luscious, creamy
milk.
k. Do not re-steam milk.
l. Do not mix & match milk types.

19. Decaffeination Process

Two ways of Decaffeination
1 Water Process Swiss Water Process (TH 100% Chemical 99.9% Caffeine
uses) free free
2 CO2 Process Natural Process

20. Terminology

1 Wet Less froth

2 Dry More froth with little or no Milk.
3 Extra Shot An extra shot of espresso (1.5 OZ or 45 ml).
4 Skimmed Milk is made when all the milkfat is No Fat/Fat Free. Minimum 0.1 to
removed from whole milk 0.5% fat.
5 Full Fat Milk Whole milk or Vitamin D Fat content at No fat is removed
least 3.25% from the milk during
processing
6 Low Fat Milk Not recommended for TH Retains 2% of Fat.
7 Long Extra milk.
8 Doppio Double Espresso
9 Café Au Lait Similar to a Latte, but made with filter drip or French Press coffee instead of
espresso. To make a simple Cafe au Lait, mix equal portions of brewed coffee
and heated or steamed milk. The "French" style is to serve a Cafe au
Lait in a white porcelain cup or bowl. Café au Lait is French for “coffee with
milk”.
10 Café Noisette is espresso with a small amount of milk added. Cafe Noisetteis French for
"hazelnut coffee", a reference to the dark color of espresso.

11 Affogato An Italian dessert drowning in espresso. Affogatoscan be made by covering ice

cream with strong coffee. A typical Italian Affogatois a scoop of vanilla gelato
covered with a shot of espresso and served immediately. Affogatosshould not
have too much melted ice cream or gelato, and should be bitter-sweet with a
combination of textures. Popular Affogatosinclude Vanilla Affogato, Mocha
Affogato, and Peppermint Affogato

21. Sleeve Policy:- Hot Beverages should be served in one cup only with Black Americano, Black
Brewed Coffee & Specialty Tea without Milk & Cream receiving a sleeve, due to extreme hot
temperature of water.

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Please Note: In case any of the mentioned beverages have sugar/sweetener or flavour a sleeve
must still be added. However, once milk or cream has been added, sleeve is not required.
Including a Sleeve on other beverages should only be at the Guest’s request.
22. Java Mix

Manual Machine
20 OZ drinking cold water 192 OZ drinking tap water (64 x 3 = 192)
1 Pkt of java mix 1 Pkt of java mix
Store in Store & Pour Bottle QT Bucket with lid QT Bucket with lid
Tem. 2°C to 4°C (+/- 1°C) Cooling time:- 24 hrs
Shelf 7 days 7 days in side the reservoir. 2°C to 4°C (+/- 1°C)
Life

23. Iced Tea Preparation

Half Batch Full Batch

32 OZ Gradated Cylinder 64 OZ Gradated Cylinder
32 OZ hot water and cover with lid 59 OZ hot water and cover with lid
3 bags of Green Tea 5 bags of Green Tea
Sit for 10 min
Get a parfait spoon and place the tea bags gently against the parfait spoon to extract the remaining tea.
Cover the pot, and place aside for 2 hours to cool down.
Transfer in Red Glass pot or Narrow bin
Shelf life Red Glass Pot 8 hrs including 2 hrs cooling time
Narrow bin 12 hrs including 2 hrs cooling time Min Max
2 full 5 full
batch batch

24. Taylor/Spaceman Machine Cleaning

A. Reservoir tem. is 1°C to 4°C C. Mix for 15 seconds.

B Barrel Tem. is -2°C to -2.5°C D. Spindle E. Sanitizer Glass
for every 2
hours.
Wednesday Sunday
Cleaning in Place Deep Cleaning or Break Cycle
1 Put the machine on wash mode for approx. 30 min
2 Barrel tem. should be below 4°C
3 Empty the mix in 22 QT bucket
4 Drinking room tem. water to wash the reservoir and barrel
5 Remove all parts
6 W/R/S/A
7 Application of lube
8 Refill the same mix and continue Discard the old mix and make new batch and load in
with the same old sticker the reservoir (Break Cycle of Bacteria). New 7 days
sticker for Java Mix
9. Cleaning Sticker update No Cleaning Sticker update Yes

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25. Vita mix blender

Button Function
1 2 3 4 5 6
Blending 13 Sec 15 Sec 17 Sec 19 Sec 21 Sec 15 Sec
time
Size Small Medium Large 2 Small 2 Medium Cold Foam
Jar Description
1 Blender Jar Manual Wash W/R/S/A
2 Aerated Jar (Keep in Chilled tem.) Manual Wash W/R/S/A

26. Pre-Mix

Spanish Pre-Mix – 1 Batch Pistachio Pre-Mix – 1 Batch

1 44 OZ UHT FF milk (Chilled) 1 L Spanish Pre-Mix
2 1 condense milk 235 gm Pistachio Sauce
3 Mix well 45 gm Pistachio Powder
4 2 days Mix well
5 Blend 10 OZ quantity in button no # 1
6 2 days or same as Spanish Pre-Mix

27. Pistachio Sauce

1 Pistachio Cream 300 gm

2 Hot water 100 gm
3 Mix Rubber Spatula
4 Mix 2 Blender Jar Button No # 1
5 Shelf life Room tem Squeeze bottle 3 days

28. Types of sugar

S No Types of Sugar Lid Marking

1 White Sugar S
2 Brown Sugar BS
3 Sweet & Low S&W

29. Cold Brew

Half Batch Full Batch

1 567 gm of Euro Beans 1.134 kg of Euro Beans

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2 Grind in setting 5 Mahlkonig Ditter Bunn Grind in setting 5

3 Pour the grind in the Toddy Bucket with Filter paper
4 Add 2 L room tem. water (ensure all grinds are Add 4 L room tem. water (ensure all grinds are
wet). wet).
5 Add another 0.8 L room tem. water Add another 1.6 L room tem. water
6 Left 16 hrs for aging in room tem. Black Sticker for 5 days
including aging time
7 Post aging lift the filter paper for 5 sec dripping and discard
8 Remaining net content should be 1.6 L Remaining net content should be 3.2 L
9 Add 3 L of chilled water and mix well Add 6 L of chilled water and mix well
Nitro Brew
1 1 L of Cold Brew pour in Nitro Brew Cylinder 3. Shelf life 2 hrs
2 Add one charger and shake vigorously 4. One batch make 3 small serves

30. Juice & Fruit Chillers

S No Juice Name Shelf Life

1 Strawberry Juice P + 2 days
2 Pineapple Juice P + 6 days
3 Orange Juice P + 7 days
4 Lemonade Mint P + 6 days
5 Apple Juice 5 days
Fruit Chillers
1 Add apple juice until 3rd ridge 4. After blending transfer back to the same cup
2 5 pcs ice cube 5. Serve in the same cup.
3 Blend by pressing the number 1 button

31. Important Small ware & Equipment Names

Toddy Bucket
Container Ice Capp 22QT

Blue Color Scoop 70 CC

White Color Scoop 48 CC

White Color Scoop 30 CC

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