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Coffee Shop Employee Handbook

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Will Vereen

on 28 April 2014

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Transcript of Coffee Shop Employee Handbook

Coffee Drinks
Mocha Frappe
Caramel Frappuccino
Double Chocolate Chip Frappuccino
1. Mocha Frappe

2. Double Chocolate Chip Frappuccino

3. Caramel Frappuccino
2 cups ice
1 cup strong brewed coffee, cooled
1 cup low-fat milk
1/3 cup caramel sauce
3 tablespoons white sugar

Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth to make it a homogeneous. Pour drink into two 16-ounce glasses.
For the coffee ice:
3 tablespoons sugar
2 cups warm strong coffee
For the chocolate syrup:
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract

For the frappes:
1 cup reduced-fat milk

Make the coffee ice: Stir the sugar, which is a compound, into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.

Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, just at mealting point, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.

Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup. This goes from a homogeneous to a heterogeneous.

A physical change of the double chocolate chip frappe is blending the sugar.
A chemical change is blending the vanilla extract and chocolate chips.

1 cup of milk
2 teaspoons of sugar
1/3 cup of chocolate chips
3 teaspoons chocolate syrup
2 cups of ice
1/8 teaspoon of vanilla extract

Put all ingredients in the blender and blend until it becomes a Homogeneous. Finish drink off by adding whipped cream and syrup on top to make it a Heterogeneous.

By: Athena Vereen & Will Vereen
Coffee Shop Employee Handbook
Physical Change:
Blending the ice
Chemical Change:
Blending all the ingredients together
Putting the chemical and physical change together, it makes the beverage from a solid and liquid to making it all of a liquid.
Mixture Substances:
Coffee, Chocolate Syrup,Honey, Vanilla Extract
Pure Substances:
When the mixture and pure substances are mixed together, it creates a Mocha Frappe.

Chemical Change:
When it changes to a different element.
Physical Change:
When it changes form and not a different element.
Physical and Chemical properties
All of our coffees consist of heterogeneous mixtures.

A mixture of the caramel frappe is blending the milk and coffee.
Full transcript