Tasei coffee shop

Blends of coffee brought to you by the Tasei coffee shop 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.

Cafe' iLLungo

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

Macchiato

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

Mocha

Iced coffee: A regular coffee served with ice, and sometimes milk and sugar. 7-9 ounce per servings

Iced coffee

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

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

Flavored coffee

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.

Hammerhead

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

Frappe

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

Oliang/ Oleng

Hazelnut coffee: Bold and brash with rich aroma and sharp, nutty flavor straight from the shell to your cup!
7-9 ounces per servings

Hazelnut coffee

Food Corner and Deserts

Classic egg salad with dill, mustard, celery and lettuce on wholewheat bread.
Calories 460 Total Fat 27g Saturated Fat 5g Trans Fat 0g Cholesterol 380mg Sodium 780mg Total Carbohydrate 37g Dietary Fiber 5g Sugars 8g Protein 22g Vitamin A 30% Vitamin C 6% Calcium 8% Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Calories from Fat 240

% Daily Value*

42% 25% 127% 34% 13% 20%

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.

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 2 tablespoons lemon 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.

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 teaspoon baking powder 2 generous pinches cinnamon 3 cups flour, 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 floured surface until 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).

Chocolate Layer Cake

Ingredients
1+ cup (340 g) butter, softened 1+2/3 cup (365 g) sugar 6 eggs 2+2/3 cup (300 g) all-purpose flour About 3/4 cup (120 g) finely ground almonds 6 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 2 teaspoon vanilla extract cup boiling water

Ingredients for frosting

6 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)

VII Appendices
Tasei Coffee Shop Supplies
Take Out Supplies

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

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

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

5" red coffee stirrer Hot Cup Lid (8oz, 12 oz, 16 oz, and 24 oz)

Coffee Jacket/ Coffee Clutch

Take Out Container (96oz and 160oz, 1 3 gallons)

Paper Coffee Bag

4 cup pulp fiber carrier w/tray

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

 Coffee ,Coffee Flavoring Syrups and Pastries Ingredients

Coffee

White Hot Chocolate Powder

Hot Chocolate Powder

Hazelnut Cappuccino Espresso Powder

Dark (Hot) Chocolate - Nestle'

Sugar

Mocha Powder