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.
6-8 ounces per servings
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.
3-5 ounces per servings
Hazelnut coffee: Bold and brash
with rich aroma and sharp, nutty flavor straight fromthe shell to your cup!
7-9 ounces per servings
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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