Tasei Coffee Shop

8/2/2019 Tasei Coffee Shop

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Taseicoffeeshop

Blends of coffee brought to you by the Taseicoffeeshop

Caf iLLungo:One for the aficionados, this is an extra long pull that allows somewhere around twice as much

water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms,

Its a 2-3 ounce shot.

Macchiato:blend of Arabica beans and milk that make it for more soothing and relaxing taste that you wont forget.

Its a 6-8 ounce shot

Cafe' iLLungo

Macchiato


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Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix.

Sweeter, not as intense in coffee flavor, and a good gateway coffee for those who dont usually do the

caffeine thing.

Its a 6-8 ounce shot

Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.

7-9 ounce per servings

Espresso de Filipino: Your basic standard espresso with a shot of whipped cream on top. Purely made

from coffee beans sundried with the scent of the nature. Mainly originated in the Philippines.

3-5 ounce per servings

Mocha

Iced coffee


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Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the

coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or

added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.

7-9 ounces per servings

Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup,

which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename

the drink further to suit their own needs.

5-6 ounces per servings.

Flavored coffee

Hammerhead


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Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months.

Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee

with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into

a big coffee milkshake.


Oliang/Oleng: A stronger version of Philippine coffee, Oliang is a blend of coffee and other ingredients

such as corn, soy beans, and sesame seeds. Traditionally brewed with a Metal basket, or a metal ring

with a handle and a muslin-like cloth bag attached.


Hazelnut coffee: Bold and brash

with rich aroma and sharp, nutty flavor straight fromthe shell to your cup!


Frappe

Oliang/ Oleng

Hazelnut coffee


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Food Corner and Deserts

Classic egg salad with dill, mustard, celery and lettuce on whole-

wheat bread.

Calories 460 Calories from Fat 240

% Daily Value*

Total Fat 27g 42%

Saturated Fat 5g 25%

Trans Fat 0g

Cholesterol 380mg 127%

Sodium 780mg 34%

Total Carbohydrate 37g 13%

Dietary Fiber 5g 20%

Sugars 8g

Protein 22g

Vitamin A30%

Vitamin C

6%Calcium

8%

Iron15%

*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts Per Serving (186 g)

Allergy Information

Contains: Egg, Soy, Wheat

Nutritional information is calculated based on our standardized recipes. Because our beverages are handcrafted and may be customized, exact

information may vary.


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Baklava: Chocolate Baklava

20 sheets phyllo dough, thawed

1-1/4 cups melted butter

1 pound finely chopped walnuts

1 package miniature chocolate chips (12-oz.)

3/4 cup sugar

1-1/2 teaspoons ground cinnamon

1 teaspoon grated lemon peel

Topping:

3/4 cup orange juice

1/2 cup sugar

1/2 cup water

1/2 cup honey

2tablespoonslemon juice

Butter a 15x10x1-inch baking pan. Layer 8 sheets of phyllo dough in pan, brushing each with melted butter.

In a bowl, combine walnuts, mini chocolate chips, sugar, ground cinnamon and lemon peel. Sprinkle 2 cups over phyllo dough in pan. Layer and

brush 4 more sheets of phyllo with melted butter. Top with 2 more cups of the nut mixture. Layer and brush 4 more sheets of phyllo dough

with butter; top with remaining nut mixture. Top with the remaining 4 sheets of phyllo, brushing each with butter. Drizzle any remaining butter

over top.

Using a sharp knife, cut baklava into 1-1/2-inch diamonds. Bake at 325 for 50-60 minutes or until golden brown.

Meanwhile, combine orange juice, sugar, water, honey and lemon juice in a saucepan; bring to a boil over medium heat, stirring occasionally.

Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.
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Cinnamon-Pumpkin Empanadas

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Breakfast Tex-Mex

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pumpkin Filling:

1 (15 oz.) can pumpkin

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon, optional

1/4 teaspoon ginger, optional

1/8 teaspoon cloves, optional

Empanada Dough:

1/3 cup water

1/4 cup sugar

1 teaspoon salt

2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)

1/8 teaspoonbaking powder

2 generous pinches cinnamon

3 cupsflour, divided in half

generous 3/4 cup vegetable shortening

For filling: Mix ingredients together and set aside.

Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half

of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, ten shape each into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until

somewhat flattened, then roll on a flouredsurfaceuntil circles approximately 4 inches in diameter and 1/8 inch thick.

Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.

Bake on greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly).
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Chocolate Layer Cake

Ingredients1+ cup (340 g) butter, softened1+2/3 cup (365 g) sugar6 eggs2+2/3 cup (300 g) all-purpose flourAbout 3/4 cup (120 g) finely ground almonds6 tablespoons unsweetened cocoa powder2 teaspoons baking powder2 teaspoon vanilla extract cup boiling water

Ingredients for frosting6 tablespoons (80 g) butter

7 oz (200 g) semisweet chocolate (40-60% cocoa)

2 eggs (salmonella-free)

7 oz (200 g) icing sugar (confectioner's sugar)


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VIIAppendices

Tasei Coffee Shop Supplies

Take Out Supplies

Hot Foam Cup (8oz, 12oz,

16oz and 24oz)Foam Cup Lid (8oz, 12 oz, 16

oz, and 24 oz)Drinking Foam Cup (8oz,

12 oz, 16 oz and 24 oz)

Hot Cup Lid (8oz, 12 oz, 16

oz, and 24 oz)

Coffee Jacket/ Coffee

Clutch5" red coffee stirrer

Take Out Container (96oz and

160oz, 1 3 gallons)4 cup pulp fiber carrier

w/trayPaper Coffee Bag

4 Row Lid Organizer (for Cups, Lids and stirrers)


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Coffee ,Coffee Flavoring Syrups and Pastries Ingredients

CoffeeWhite Hot Chocolate

Powder Hot Chocolate Powder

Cappuccino Espresso Powder

Hazelnut

Dark (Hot) Chocolate - Nestle' SugarMocha Powder


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Tasei Coffee Shop

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