Feasibility Studies

Technical Study Coffee Shop Equipment at an Economic Price The Café World offers a complete range of refrigerated coffee shop counters in various sizes from 1 meter to 1.2 meter, 1.5 meter and 2 meter. Larger sizes can be ordered. Our contemporary coffee shop counters have an excellent quality feel, with 3cm thick granite worktops and preparation surfaces. If you are planning to open a new coffee shop or refurbish your existing coffee shop, we have all the equipment you need under one roof and showroom visits are welcome. Our coffee shop units come in modular form so a Patisserie cabinet, 90˚ Corner unit, Delicatessen unit and Counter can be arranged to suit your premises either in L-Shape or a Straight run. These robust units are manufactured with stainless steel and are finished in wood. Counter tops, serving shelf and plinth are finished off with hard wearing and easy to clean granite surfaces. The units are manufactured to a depth of 820mm thus giving maximum space in your coffee shop for tables and chairs. Our coffee shop units are also suitable for delicatessens, juice bars, sandwich bars, salad bars, Patisserie shops etc. Serving Area Comprising Patisserie display, Deli display and serving counter. The units are sold separately so a basic classic L-Shaped design coffee shop would have a 1 meter Patisserie, a 90º Corner and anything ranging from 1.2 meter to 2 meter Deli counter with a 670mm wide till counter to finish it off. The units can just as easily be arranged in a straight line. Back Bar Comprising worktop, sink, coffee machine area with coffee knock out and understorage. Some customers have requested all in one stainless steel units and we have been able to supply 3 & 4 meter units comprising any combination of sink, dish washer space, coffee knock out drawer, ambient or chilled storage, bottle cooler or open access shelves. Back Wall Comprising 1 meter wide x 1.38 meter high units with the backs finished in wood or glass and glass shelves. Lights are incorporated into the canopy to produce a bright illuminated effect on the back wall of the coffee shop.

No 1 1.5 meter Patisserie with chilled understorage W1500 x D820 x H1150mm No 2 90˚ Corner. Ambient W880 x H890 No 3 2meter Deli counter with cold understorage W2000 x D820 x H1150 No 4 Till End / Counter, ambient with shelf for storage W670 x D700 x H890mm 90˚ Granite Top Corner Counter, 887 W x 887 D x 890 H mm End / Till Granite Top Counter, 670 W x 700 D x 890 H mm Back Wall Unit, 2 glass shelves with lights, 1000 W x 1380 H mm Coffee Knock Out Drawer, 1000 W x 550 D x 900 H mm Stainless Steel Single Sink, 1000 W x 600 D x 900 H mm

Fiamma Coffee Machine

Technical Details Power Supply (V/Hz): 230 - 50 Hz Groups: 2 Boiler Capacity (l): 11 Power (W): 3 800 Water Tap: 1 Steam Tap: 2 Dimensions (L x P x H mm): 710 x 660 x 565 Net Weight (Kg): 62,0 Gross Weight (Kg): 72,0 Package Dimensions (L x P x H mm): 835 x 690 x 570

Fiamma Grinder

Technical Details Power Supply (V/Hz): 230 - 50 Hz 110 / 60 Power (W): 184 Rotations Per Minute (r.p.m.): 1 380 Hopper Capacity (Kg): 1,200 Blade Diameter (mm): 63,5 Dosage Control (gr): 5 - 9 Stroke Counter: Incluído Productivity (kg/h): 9,000 Dimensions (L x P x H mm): 210 x 370 x 620 Net Weight (Kg): 12,00 Gross Weight (Kg): 13,50 Package Dimensions (L x P x H mm): 260 x 460 x 610

Panini

*Hot Coffee – Alcoholic* 1. Almond Coffee Cream A bit of almond liqueur (like Amaretto) goes well with the hot cream and coffee. The perfect winter cocktail for those who like rich and creamy drinks. Ingredients: • • •

3/4 cup hot coffee 1/4 cup heavy cream, scalded 1 shot of almond liqueur

Preparation: Just combine the ingredients and serve. You can use almond extract instead of liqueur for a non-alcoholic version. Serves 1 2. Black Gold

Now this is quite a coffee cocktail. You'll need a stocked bar to make Black Gold. Five different spirits make for a powerful drink. It's a bit sweet with a nutty taste, thanks to the Amaretto and hazelnut liqueur.

Ingredients: • • • • • •

4 oz coffee, hot 1/4 oz Triple Sec 1/4 oz Amaretto 1/4 oz Irish Cream 1/4 oz hazelnut liqueur Dash of cinnamon Schapps

Preparation: Stir all ingredients to combine and serve in a mug with whipped cream. 3. Chocolate Hazelnut Coffee Recipe An elegant coffee and chocolate cocktail, served in a warm wine glass. Share this with a partner for a relaxing drink by the fireplace.

Ingredients: • • •

10 oz brewed coffee, hot 1 oz chocolate liqueur 1 oz hazelnut liqueur

Preparation: In a warm 12-oz wine glass, mix coffee and liqueurs. Top with a sprinkling of cocoa powder. Serves 1 4. Orange Coffee Cocktail

Add a little citrus zest to your cup, with some orange vodka. You might be surprised at how well orange blends with coffee. It's both tangy and mellow. Ingredients: • • •

1 cup of coffee 1 1/2 shots of Kahlua 1 shot of orange vodka (such as Absolut's mandarin)

Preparation: Stir coffee, Kahlua and vodka together in a mug or glass. Top with whipped cream, if desired. 5. Spanish Coffee

Tia Maria, rum and coffee. Nice and easy. The Tia Maria gives this cocktail some added coffee flavour. You can use light or dark rum, depending on your taste. Ingredients: • • •

1/2 oz Tia Maria 1/2 oz rum 1 cup hot coffee

Preparation: Mix and serve with whipped cream. Serves 1 *Hot Coffee* 1. Arabian Coffee

A lightly spiced coffee made traditionally, without any filtering. It takes a bit of practice to serve unfiltered coffee while keeping the grounds in the pot. Ingredients: • • • • • •

1 pint water 3 tbs ground coffee 3 tbs sugar 1/4 tsp cinnamon 1/4 tsp cardamom 1 tsp vanilla

Preparation: Heat all ingredients in a saucepan until foam starts to form on top. Serve immediately. To keep it traditional, don't pour coffee through a filter. 2. Black Forest Coffee With cherries, chocolate and whipped cream, it's almost like drinking a cup of liquid black forest cake. You should try this if you have a real sweet tooth. Ingredients: • • • • • •

6 oz hot coffee 2 tbs chocolate syrup 1 tbs maraschino cherry juice Whipped cream Chocolate shavings Maraschino cherries

Preparation: In a mug, mix coffee, syrup and cherry juice. Stir well then top with whipped cream, chocolate shavings and cherries. Serves 1 3. Coconut Milk Coffee

A thick and tropical coffee recipe, using an entire coconut (both the milk and the tasty meat). This exotic coffee drink deserves a little paper umbrella. Ingredients: • • • •

1 whole coconut 2 cups milk 4 cups strong coffee 1 tbs sugar

Preparation: Punch 2 holes in the coconut and drain the liquid into a small saucepan. Bake the coconut in the oven (300F) for about half an hour. Use a hammer to break open the coconut, and scrape out the white coconut meat. Mince finely. Add the meat and milk to the liquid in your saucepan. Heat over low until thickened and creamy. Strain out the coconut pieces. Add hot coconut milk to coffee and sugar. Serve. Serves 8

4. Pumpkin Pie Latte Recipe

The perfect coffee recipe for the Halloween or Thanksgiving season. Not just flavoured with cinnamon and allspice, this latte actually contains pureed pumpkin. It's spicy and thick. Ingredients: • • • • •

1 tbs canned pumpkin 2 tbs vanilla extract 1/4 tsp cinnamon, ground 1 cup milk 1/2 cup strong coffee, or 1/4 cup espresso

Preparation: In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg. Serves 1

5. White Chocolate Coffee

You don't always have to use dark chocolate when making cocoa. Hot chocolate made with white chocolate is particularly relaxing and smooth. This is a very creamy recipe. Ingredients: • • • •

3 oz white chocolate, chopped 2 cups half n half 2 cups hot coffee Whipped cream

Preparation: Heat the milk and chocolate together in a saucepan until melted and smooth. Stir in coffee and serve with whipped cream on top. Serves 6

*Ice Coffee* 1. Cinnamon Caramel Coffee

Add the cinnamon before brewing to give this recipe spicy touch. You'll need to stir well to blend in the caramel syrup. Ingredients: • • •

6 tbs ground coffee 1/2 tsp cinnamon 1/2 cup caramel dessert syrup

Preparation: Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is. 2. Coffee Coke Float

Double the caffeine! A Coke float with coffee ice cream is the perfect summer treat for us coffee-lovers. The extra cream smooths out the bite of the cola. Ingredients: • • • •

2/3 cup light cream 2 1/2 cups strong coffee 4 scoops coffee ice cream 1 bottle of Coke

Preparation: Mix the cream and coffee, pour into 4 glasses (half full). Add a scoop of ice cream to each, and then top off with coke. Serves 4 3. Coffee Latte Shake

This coffee shake is a thick and chilly delight, flavoured with coffee and chocolate. The trick to making it thick, is the instant chocolate pudding mix. Ingredients: • • • • • • •

1 cup coffee, strong and cold 1 cup cold milk 10 ice cubes 1/3 pkg of instant pudding mix (chocolate) 2 tbs cocoa powder Hazelnut creamer, to taste Sugar, to taste

Preparation: Combine everything in a blender, and blend until ice is crushed and shake is thick. 4. Coffee Soda

An interesting mix of rich creaminess and bubbly fizz. Kind of like a typical ice cream float, but with a few added touches of coffee and cream. Ingredients: • • • • • •

3 cups strong coffee, chilled 1 cup half & half 4 scoops coffee ice cream 3/4 cup club soda 1 tbs sugar Whipped cream

Preparation: Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream. Serves 4 5. Iced Almond Coffee

This iced coffee recipe is heavy on the milk, and the subtle flavors of the vanilla and almond aren't overpowering. Ingredients: • • • • •

2 cups coffee 2 cups milk 1 tsp vanilla extract 1/2 tsp almond extract 3 tsp sugar

Preparation: Combine all ingredients, and serve over ice into 4 tall glasses. *Coffee Desserts* Cappuccino Muffins Recipe

Taste-testers have deemed this the best muffin ever! They are moist and delicious with a touch of spice from the cinnamon and nutmeg with the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks, and they also freeze well. Prep Time: :15 Cook Time: :15 Ingredients: • • • • • • • • • • • •

2 cups all-purpose flour 1/2 cup sugar 2-1/2 teaspoons baking powder 2 teaspoons instant espresso coffee powder (or instant coffee) 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup whole milk 1/2 cup butter, melted and cooled 1 egg, slightly beaten 1 teaspoon vanilla extract 3/4 cup semi-sweet chocolate mini-chips

Preparation: Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well. Yield: 12 muffins or about 48 mini-muffins

Chocolate Coffee Clusters

Sweet coffee, candy and nut clusters, covered in chocolate. Not a recipe for the novice candy maker. You won't regret the effort, though. These crunchy nutty treats are better than cookies. Ingredients: • • • • • • •

4 egg whites 2 1/2 cups brown sugar 1 cup chopped nuts 1/4 cup corn syrup 1/2 cup strong coffee 4 lbs chocolate, chopped 1/4 tsp salt

Preparation: Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring. Remove from heat. In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then cover and put in the freezer. In a double boiler, melt the chocolate. Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator.

3. Coffee Angel Ring This sweet dessert is actually low in fat. Ingredients: • • • • • • • • • • • • •

Cake 1 cup cake flour 1 1/4 cup confectioner's sugar 12 egg whites 3 tbs coffee crystals 1 1/2 tsp cream of tartar 1/2 tsp salt 1 tsp vanilla extract 1 1/4 cups sugar Icing 1 tbs coffee crystals 2 tbs hot water 1 1/2 cups confectioner's sugar

Preparation: Preheat oven to 375F. Sift together flour and confectioner's sugar. In another large bowl, beat egg whites, coffee crystals, cream of tartar and salt until soft peaks form. Beat in vanilla. Continue beating at high speed and slowly add sugar (2 tbs at a time). Beat until sugar is dissolved and you have stiff peaks. Fold in flour mixture until just blended. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, then let cool. For the icing, dissolve coffee crystals in hot water, then stir into confectioner's sugar until smooth. Spread on cooled cake, and serve. Frozen Coffee Parfait

Easy to make, and tastes like a frozen coffee cloud. With all that heavy cream, this is an indulgence for those not worried about their waistlines. Ingredients: • • • •

1 cup heavy cream 14 oz sweetened condensed milk 1/3 cup strong coffee, hot 4 tbs sugar

Preparation: Dissolve sugar in hot coffee, then let cool. Whip cream until soft peaks form. In another bowl, blend condensed milk and coffee together. Whip for 3 minutes, then fold in the whipped cream. Spoon mixture into serving dishes, then freeze until firm (around 3 hours). Serves 6

5. Coffee Frosting

A chocolate and coffee frosting, that can be used on cakes, cookies or anything else needing a coffee touch. This frosting has a nicely smooth texture and should spread easily. Ingredients: • •

1 tsp coffee crystals 1/4 cup milk or cream

• • • •

1/4 cup cocoa powder 5 cups confectioners sugar 6 tbs butter 1 1/2 tsp vanilla

Preparation: Blend everything together until smooth and spreadable. Makes enough for a 13x9 cake. *Basic Espresso Recipes* There are a variety of different ways to serve up an espresso. Cappuccino

1/3 espresso (1 shot), 1/3 steamed milk, and 1/3 foamed milk. The steamed milk mixes with the espresso and the foamed milk rests on top.

Latte

1/3 espresso (1 shot), 2/3 steamed milk.

Macchiato

1 shot espresso with a dollop of foamed milk on top.

Americano

1 shot espresso in a cup of hot water

Breve

1 shot espresso with warm light cream

Con Panna

1 shot espresso with a dollop of whipped cream on top

Mochaccino Cappuccino with chocolate syrup to taste Romano

1 shot espresso with a twist of lemon peel

*Hot Espresso* 1. Cappuccino Royale

A strong cocktail with rum and brandy, and lots of espresso. You'll be the hit of your next party if you serve Cappuccino Royales for everyone. Ingredients: • • • • • •

1/2 cup half n half 1/2 cup espresso 2 tbs brandy 2 tbs white rum 2 tbs creme de cacao Sugar

Preparation: Whisk cream until frothy. Split espresso between 2 mugs. Add 1 tbs of each liqueur into each mug. Top with whipped cream, and add sugar to taste. Serves 2 2. White Christmas A mild espresso and milk drink, but with the added flavours of white chocolate and hazelnut. A fine choice for Christmas holidays, or any other time of the year when you want some warm cheer. Ingredients: • • •

2 oz espresso 1 tbs white cocoa powder 1/2 oz hazelnut syrup

•

12 oz warm milk

Preparation: In a mug, mix espresso, cocoa powder and hazelnut syrup. Fill up the mug with heated milk. Top with whipped cream, if desired. Milky Way Cappuccino

If you like the chocolate bar, you'll love this espresso drink. You really can't go wrong with anything that has both chocolate and caramel, especially if its a cappuccino. Ingredients: • • •

2 shots espresso 1 shot chocolate syrup 1 shot caramel syrup

Preparation: Mix together in a mug, and fill with steamed milk. Add a bit of foamed milk on top. Serves 1 4. Spiced Latte

A latte recipe for people who don't want to overpower the taste of your espresso with too many additions. Just a hint of honey, cinnamon and nutmeg. You can used warmed cream instead of the steamed milk for a thicker latte. Ingredients: • • • • • •

1 shot espresso Milk, steamed Honey Vanilla extract Cinnamon Nutmeg

Preparation: All the ingredients are proportioned to your own tastes. Line the bottom of your mug with honey, then add vanilla, cinnamon and nutmeg. Add espresso, then fill mug with steamed milk. White Chocolate Cappuccino

Perfect for those cold winter nights. An espresso and white chocolate mixture with a bit of brandy. Made with real melted chocolate, too. Ingredients: • • • • • • •

4 oz light cream 4 oz espresso 1 oz white chocolate, chopped 1 tsp brandy 1 tsp creme de cacao 1/8 tsp vanilla Whipped cream

Preparation: Heat cream until almost boiling. Remove from heat and add chocolate. Whisk until melted and smooth. Stir in liqueurs and vanilla. Return to low heat and whisk until foamy. Pour espresso into a large mug, then spoon chocolate mixture over the espresso. Top with whipped cream. Serves 1 *Iced Espresso Recipes* Espresso Sorbet

This light and frosty dessert is the perfect ending to a summer meal. It will take a few hours, so plan to make this espresso sorbet ahead of time so you can enjoy it later. Ingredients: • • • • •

6 tbs espresso ground coffee 4 tbs brown sugar 1 quart boiling water 1 cup whipped cream Cocoa powder

Preparation: In a bowl, combine the ground coffee and brown sugar. Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze through. When the sorbet is nearly frozen (still scoopable), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa. 2. Espresso Martini

A classy cocktail, made with espresso, vodka and Kahlua. Replace the olives with coffee beans, and you have an espresso martini. Served shaken, not stirred. Ingredients: • • • •

7 oz vodka (Stoli coffee-flavoured vodka is a good choice) 1/2 oz Kahlua 1/2 oz espresso 4 coffee beans, for garnish

Preparation: In a cocktail shaker, shake vodka with crushed ice for about 30 seconds. Add Kahlua and espresso and give another couple of shakes to combine. Let stand for a minute, to fully chill through. Strain into 2 chilled martini glasses, and add 2 coffee beans to each glass. Serves 2 Iced Mochaccino

Just like an iced cappuccino, but with a bit of chocolate added. You can prepare this recipe without the ice, if you prefer a hot espresso. Ingredients: • • • •

2 oz espresso 1 oz chocolate syrup 5 oz steamed milk Ice

Preparation: Fill a glass with ice, then add the steamed milk. Mix the espresso with syrup then pour slowly down the side of the glass. Serves 1 4. Orange Truffle Mocha A chilled espresso and milk drink, with the tart touch of orange juice. Cocoa and caramel add some sweetness too. You could use chocolate syrup instead of the cocoa powder, if you prefer. Ingredients: • • • • •

1 shot espresso 1 tbs cocoa powder 1 oz caramel syrup 1 oz orange juice Milk

Preparation: Fill a tall glass halfway with ice. Whisk together the ingredients (not the milk) and pour over the ice. Fill the glass the rest of the way with cold milk. Stir lightly and serve. Serves 1

5. Yogurtccino A chilly smoothie, for the health-conscious espresso-lover. If you're not concerned about the fat content, you can always use regular ice cream for this drink. Ingredients: • • • •

3 oz espresso, chilled 3/4 cup non-fat frozen yogurt 1/2 cup ice cubes 1 1/2 tbs sugar

Preparation: Blend all ingredients in a blender until smooth. Serve in a tall glass.