Bittersweet Drink Bible

1. Bittersweet Drink Bible Milk Steaming Drink Recipes Tea Steeping Instructions 15 pages of the most exciting information you will ever read.

2. Some quick notes about milk steaming… Bittersweet Drink Prep Bible Steaming milk at Bittersweet is a slightly complex issue, in that two basic temperatures are required, one for coffee drinks and another for chocolate or chocolate/coffee drinks. The major reason for this is the necessity to blend either dry chocolate mixes or refrigorated syrups seamlessly with the milk. Heat loss inevitably occurs in the blending process, and since we want good temperature consistency across the board we have to begin with hotter milk for all chocolate drink preps.That said, milk texture and quality is always a major concern. The smaller, the bubble size, the greater the flavor delivered. We encourage latte art not simply because we want our customers to have a unique and wonderful experience, but because it shows that the barista has the proper milk texture and consistency.

3. The Bittersweet EuropeanIn-House Service Ingredients:1 flat medium scoop (.3 cup) Bittersweet drink mix5 ounces hot waterTo-Go Service Ingredients:1 heaping medium scoop (.3 cup) Bittersweet drink mix6 ounces hot water Bittersweet Drink Prep Bible Process: —Combine hot water and drink mix in blender cup—Spindle blender for 10 seconds or until mix and water are well emulsified—Serve in cappuccino cup (in-house service) or 8 oz. to-go cup with lid—Add whipped cream or marshmallow if requestedIced: —Prepare drink as if hot, then decant over ice in glass or 12 oz. to-go cup With Espresso: —Not officially sanctioned, but if requested, prepare the espresso and pour the Bittersweet over the shotKey Issues: —The flavor profile of this drink is dependent on precise measurement of water. Never guess!—Be sure not to leave the drink on the spindle blender for too long, or temperature loss will occur

4. The Classic AmericanIn-House Service Ingredients:1 large scoop (.5 cup) Classic drink mix7 ounces steamed milkSmall/Kid’s Size1 medium scoop (.3 cup) Classic drink mix4 ounces steamed milk Bittersweet Drink Prep Bible Process: —Steam milk extra hot, but without scalding—Combine steamed milk and drink mix in blender cup—Spindle blender for 10 seconds or until mix and water are well emulsified—Serve in latte cup (in-house service) or 12 oz. to-go cup with lid—Add whipped cream or marshmallow if requestedIced: —Prepare drink with latte-temperature milk, then decant over ice in 16 oz. to-go cup or latte mugWith Espresso: —Not officially sanctioned, but if requested, prepare the espresso and pour the Classic over the shotKey Issues: —This drink requires HOT milk and a quick trip on the spindle blender. Prevent heat loss at every step—Always serve the American to children less hot than for an adult unless otherwise directed

5. Spicy!Service Ingredients:3 oz. (one heaping red scoop) Spicy drink mix7 ounces steamed milk Bittersweet Drink Prep Bible Process: —Steam milk extra hot, but without scalding—Combine steamed milk and drink mix in blender cup—Spindle blender for 10 seconds or until mix and water are well emulsified—Serve in cappuccino cup (in-house service) or 8 oz. to-go cup with lid—Add whipped cream or marshmallow if requestedIced: —Prepare drink with latte-temperature milk, then decant over ice in glass or 12 oz. to-go cupWith Espresso: —If requested, prepare the espresso, then pour the spicy over the shotKey Issues: —This drink requires HOT milk and a quick trip on the spindle blender. Prevent heat loss at every step

6. White Chocolate DreamService Ingredients:3 oz. (one heaping red scoop) WCD drink mix7 ounces steamed milk Bittersweet Drink Prep Bible Process: —Prepare a water bath using two blender cups and preheat the WCD mix from the refrigerator using the top cup—Steam milk extra hot, but without scalding—Combine steamed milk and drink mix in blender cup—Spindle blender for 10 seconds or until mix and water are well emulsified—Serve in latte cup (in-house service) or 12 oz. to-go cup with lid—Add whipped cream or marshmallow if requestedIced: —Prepare drink with latte-temperature milk, then decant over ice in latte mug or 16 oz. to-go cupWith Espresso: —If requested, prepare the espresso, then pour the white chocolate dream over the shotKey Issues: —This drink requires HOT milk and a quick trip on the spindle blender. Prevent heat loss at every step

7. EspressoService Ingredients:1 dose ground espresso coffee Bittersweet Drink Prep Bible Process: —Grind espresso—Tamp using approx. 40 lbs. of pressure—Always backflush grouphead before placing portafilter—Dispense water through intended group head—Place portafilter and pull shot into espresso cup or 8 oz. to-go cup with lidKey Issues: —ALWAYS check the grind periodically during the day—We are looking for a shot time of just about 30 seconds—All Bittersweet shots are set to a double restretto volume (approx. 1.25 oz.)—If a double is requested, prepare more than one portafilter--never simply dispense more water through the shot

8. MacchiatoService Ingredients:1 dose ground espresso coffee2 spoonfulls milk foam Bittersweet Drink Prep Bible Process: —Prepare espresso shot, but do not pull—Steam milk, and let settle so that the foam has time to rise—Pull the shot—Using a spoon, add the foam in two large dollopsKey Issues: —Espresso crema should still be visible above the foam—Foam bubble size should be as small as possible for best flavor—Use caution not to overheat the milk

9. CappuccinoService Ingredients:1 shot espresso5 ounces steamed milk Bittersweet Drink Prep Bible Process: —Prepare espresso shot, but do not pull—Steam milk, and let settle so that the foam has time to rise—Pull the shot—Add the milk, pouring from the side of the pitcher so that the crema can rise to the top of the drinkKey Issues: —Espresso should be well integrated throughout the drink—Foam bubble size should be as small as possible for best flavor—Use caution not to overheat the milk

10. LatteService Ingredients:1 shot espresso12 ounces steamed milk Bittersweet Drink Prep Bible Process: —Prepare espresso shot and pull—Steam milk, making sure that a good whirlpool is formed in the pitcher—Pour the milk into the center of the shot, moving towards the side as the pour continuesIced: —Prepare ice and cold milk in 16 oz to-go cup or latte mug, then drop the shot into the milk and iceKey Issues: —Espresso should be well integrated throughout the drink—Foam bubble size should be as small as possible for best flavor—Use caution not to overheat the milk

11. MochaService Ingredients:1 shot espresso1 medium scoop (.3 cup) Mocha mix12 oz. steamed milk Bittersweet Drink Prep Bible Process: —Prepare espresso shot and place in portafilter but do not pull—Put chocolatte mix in a blender cup—Steam milk as hot as possible without scalding —Pull shot—Combine steamed milk with chocolatte mix and place on spindle blender—Pour milk/chocolatte mix onto the shot as you would a latteIced: —Prepare drink with latte-temperature milk, then decant over ice in latte mug or 16 oz. to-go cupKey Issues: —This drink requires HOT milk and a quick trip on the spindle blender. Prevent heat loss at every step

12. Bittersweet Drink Prep Bible BicerinService Ingredients:1 shot espresso1 small scoop (1/8 cup) Mocha mix1 small scoop (1/8 cup) Bittersweet mix4 oz. steamed milk1 scoop Whipped Cream Process: —Prepare espresso shot and place in portafilter but do not pull—Combine hot water and drink mix in blender cup—Spindle blender for 10 seconds or until mix and water are well emulsified—Pour in cappuccino cup (in-house service) or 8 oz. to-go cup—Pull the shot over the chocolate—Add whipped creamIced: —Prepare drink as if hot, then decant over ice in glass or 12 oz. to-go cup Key Issues: —The flavor profile of this drink is dependent on precise measurement of water. Never guess!—Be sure not to leave the drink on the spindle blender for too long, or temperature loss will occur.

13. Chocolate Thai Iced TeaService Ingredients:Ice10 oz. Iced Tea mix1 oz. Sweetened Condensed Milk Bittersweet Drink Prep Bible Process: —Decorate the inside of the either 12 oz. in-house glass or 12 oz. to-go cold cup with sweetened condensed milk—Fill with ice—Fill with Iced Tea mix to just below fullKey Issues: —Use good portion control with sweetened condensed milk to avoid an overly sweetened drink

14. Bittersweet Drink Prep Bible Chocolate MilkService Ingredients:1 white scoop Chocolate Milk mix10 oz. Milk Process: —Place scoop in metal blender cup with milk—Spindle blender for 10 seconds or until mix and water are well emulsified—Serve in 12 oz. in-house glass or 12 oz. to-go cold cup —Add whipped cream or marshmallow if requested Key Issues: —Use good portion control with milk to avoid lessening the chocolate flavor

15. Other drinks – a few things to remember. • Tea: Black teas, Chai teas and Herbal teas should ALWAYS be served and steeped in boiling water, directly from the BUNN water dispenser. Do not add ice or cold water to the steeping tea, because this will negatively affect the steeping of the teas. Green teas and white teas, however, should be steeped around 180*. To accomplish this, pour about ½” tap water into the bottom of your cup before adding the BUNN water. This will ensure the tea leaves are not damaged while steeping. • Soy Chai: We have chai mix prepared, but soy chai needs to be done on an individual basis. To accomplish this, steep ½ cup of Chai tea in boiling water for 3 minutes, steam soy milk on the steamer, and pour the soy milk into the chai tea after the three minute steeping time. Steeping chai directly in the soy milk is not a proper technique because chai tea needs boiling temperatures to properly steep.