1.

Hacienda La Esmeralda
(Panama) $350.25/lb.

Top 10 grossers of the world

latest

2. Luwak Coffee (Indonesia)

$160/lb.

3. St. Helena Coffee (St.

Helena) $79/lb.

4. Molokai Coffee (Hawaii)

$51/lb.

5. Fazenda Santa Ines

(Brazil) $50/lb.

What is coffee?
6. Blue Mountain (Jamaica)

a drink made from the roasted and ground beanlike

tropical shrub, served hot or iced.

seeds of a

History
The history of coffee goes at least as far back as the
10th
century, with a number of reports and legends
surrounding its first use. The native (undomesticated) origin of coffee is thought to have
been Ethiopia. The earliest substantiated evidence of either coffee drinking or knowledge of
the coffee tree is from the 15th century, in the Sufi monasteries of Yemen. By the 16th
century, it had reached the rest of the Middle East, Persia, Turkey, Horn of Africa, and
northern Africa. Coffee then spread to the Balkans, Italy and to the rest of Europe, to
Indonesia and then to America.

Origin
The coffee plant, which was discovered in Ethiopia in the 11th Century, has a white blossom
that smells like jasmine and a red, cherry-like fruit. Back then, the leaves of the so-called
"magical fruit" were boiled in water and the resulting concoction was thought to have
medicinal properties.

Strawberry juice

Simple syrup

MIXERS:
*Blender

Pineapple
juice

*2 shaker
*mixing glass

Lemon juice

*baller

Liquor
*strainer

Ice scoop

*muddler
*can opener
*jigger

ICE

*2 graduated
shot glass

Liquor

Orange juice

NAME

Washing
area
Washing
area
1.GSM
BLUE(Gin)

COUNTRY ALCOHOL
RAW
OF
PERCENT MATERIAL
ORIGIN
Liqueur area
Philippines

32.5%

London,
England

37.5%

65% sugar
cane juniper
berried and
other
botanicals

COLOR

NOSE

TASTE

Garnishing area
Clear

Lemon/
citrus

Tangy/
sour

Variety of
botanicals

Clear

Lemon/
citrus

Sweet/
tangy

Potato
cereal grains
sugar beet
molasses

Clear
Lemon/
citrus

Lemon

2.GLBEYS
1857(Gin)

3.TANQUERAY(Gin)
London

47.3%

4.THE BAR(Gin)
Lemon and
lime

Clear

Orange
peel

Sweet/
lemon

Philippines

50.6%

United
kingdom

37.5%

Potato and
grains

Clear

Pepper

Mint

Sweden

40%

Potato and
grains

Clear

Pepper

Bitter

Philippines

48%

Coconut
tuba

Clear

Vinegar

sour

5.SMIRNOFF(Vodka)

6.ABSOLUT
VODKA(Vodka)

7.MARC
JILL(Lambanog)

8.MARC JILL(Bubble
Gum)
Philippines

40%

Coconut,
tuba

Blue

Bubble gum

Bubble
gum

Clear

Mint

Strong
bitter

Gold

Vanilla

Caramel

Gold

vanilla

caramel

9.BACARDI
Germany

40%

Fresh cane
juice,
molasses,
cane syrup

SUPERIOR(Rum)
10.BACARDI
Germany

40%

Fresh cane
juice,
molasses,
cane syrup

GOLD(Rum)
11.BACARDI151(Rum)
Germany

75.5%

Fresh cane
juice,
molasses,
cane syrup

12.CAPTAINS
MORGAN
(Rum)

Puerto rico

35%

Grains,
coconut

Yellow
orange

vanilla

caramel

13.EL
Philippines

40%

Sugar cane
and corn
syrup

Yellow

Vanilla

Sour

HOMBRE(Te
quila)
14.EL
Philippines

40%

Sugar cane
and corn
syrup

Mexico

38%

Blue agave

Yellow

Light gold

Vanilla

Bitter

Menthol

Sweet

HOMBRE(Tequila)

15.JOSE
CUERRO(Tequila)

16.WHITE
CASTLE(Whisky)
Philippines

34.5%

Coconut,
Cassava,
buri

Orange

Wood

bitter

17RED
LABEL
Scotland

40%

Italian pig
fresh ham

Light gold

Grapes

Grain

Gold

Honey

Bitter corn

(Whisky

18.JIM
BEAM
Whisky

USA

40%

Hot smored
fresh
salmon

Scotland

40%

Malt, grains

Yellow

Green tea

Sweet corn

Spain

36%

Grapes

Brown

Grapes

Mint

19.CUTTY

SPARKWhisky
20.FUNDADOR
SOLERA(Brand
y

21.CARLOS I
(Brandy
Spain

NAME

38%

Grapes

Brown

Chocolate

honey

COLOR

SMELL

TASTE

Yellowish

Mint

Mint

Dark yellowish

Light leaf

Natural

brown

Light leaf

Organic taste

Light brown

Light leaf

natural

1.MOROCAN
MINT

2.OOLONG
TEA

3.ORGANIC
WHITE TEA

4.NATURES
PRIDE

5.PREMIUM
BLACK
Black

Strong leaf

Strong

Dark brown

Usual leaf

Light lemon

Reddish

Lemon

Lemon taste

Reddish

Light leaf

Soya taste/ bitter

6.ENGLISH
BREAKFAST

7.EARLY GREY

8.RED LABEL
TEA

9.BLACK TEA
Light yellow

natural
Odorless

NAME

TYPE
OF
SPIRIT

1.MARTINI
(Extra
dry)

2.MARTINI
(Rosso)

3.CAMPARI

COUNTRY ALCOHO
RAW
COLOR SMELL
OF
L
MATERIAL
ORIGIN PERCENT

TASTE

Vermouth

Torino Italy

18%

Vermouth

Turino Italy

15%

Vermouth

Italy

Silver

Almond

Grapes

Brown

Wood

Cola

Red
orange

Dried
fruit

Bitter
fruit

Dark
brown

Citric

Bitter
coke

25%

4.JAGERMEIFTE
R
Liqueur

German

35%

5.CREME DE
CASIS

Liqueur

Philippines

26.5%

Dark
brown

Jelly ace

Grapes

6.CREME DE
CACAO
WHITE

7.CREME DE
MENTHE
WHITE

8.CREME DE
CACAO

26.5%
Liqueur

Philippines

Liqueur

Philippines

Liqueur

Philippines

Clear

Chocolate
mint

Chocolate
mint

26.5%

Clear

Chocolate

Sweet
peanut

26.5%

Dark
brown

Vanilla

Spicy mint

BROWN

9.CREME
DE
Liqueur

MENTHE
GREEN

Philippines

26.5%

Green

Menthol

Caramel

10.AMARETTO
Liqueur

Philippines

26.5%

Dark gold

Bubble
gum

Bubble
gum

Liqueur

Philippines

56%

Light gold

Apricot

Citrus

Liqueur

USA

35%

gold

Vanilla

peach

Peach

Peach

11.APRICOT

BRANDY
12.SOUTHER
N COMFORT

13.ARCHERS
SCHNAPPS
Liqueur

United
kingdom

18%

Clear

14.CURACA
O TRIPLE
SEC

Liqueur

Curacao

78%

Clear

Lemon

Lemon

15.KAHLUA
Coffee
Liqueur

Mexico

20%

Black

Coffee

15%

Brown/
pink

Strawberry

strawberry

Chocolate
vanilla

Chocolate
mint

peanut

Peanut

16.TEQUILA
ROSE
Liqueur

17.BAILEYS

Light
brown
Liqueur

Ireland

17%

Liqueur

Italy

20%

18.FRANGELIC
O
Light
yellow

19.MALIBO
Liqueur

Jamaica

21%

Clear

Coconut

Coconut

Liqueur

Italy

42.30%

Yellow

Citrus

Menthol
herbs

Light gold

Herbs

Sweet
menthol

20.GALLIANO

21.DRAMB
U
I
E

Liqueur

Scotland

40%

22.GRAND
MARNIER
Liqueur

Paris
France

40%

Gold

Orange

Orange

Liqueur

France

40%

Clear

Orange

Orange

23.CONTREAU

24.BLUE
CURACAO
Liqueur

NAME

Philippines

39%

Blue

Dalandan

Bubble
gum

ORIGIN

ALCOHOL
PERCENT

TYPE OF
PREMIUM

CLARITY

COLOR

TYPE OF
SMELL

INTENSITY
BODY

AFTER
TASTE
TEXTURE

TYPE OF
TASTE
OVERALL
QUIALITY

Belgium

5.0%

Lager
beer

Clear

Pale
yellow

Vegtable

Light

Short

Refrshing

Amsterdm
Holland

5%

Pale
lager
beer

Malty

Light

Shirt

Clear

Pale
yellow

Sweet
sour

Hazy

Brown

Woody

Medium

1.STELLA

ARTONIS
2.HEINEKN

3.CHIMAY
Belgium

7%

Trappist
beer

Medium

roasted

4.CERVEZA
NEGRA

5.HOEGAARDE
N

Philippine
s

5%

Hazy

Copper

Malty

High

Fruity
Belgium

4.9%

Wheat
beer

Cloudy

Pale
yellow

Long

Roasted

T
Light

hin

Rich

High

Medium

Bitter

Low

Short

Refreshing

Barnyard

6.GUINNES

7.CORONA
EXTRA

Black
beer/
dark
lager

Ireland

4.1%

Mexico

4.5%

Porter,
single
stout/
double
or extra

Pale
lager

Cloudy

Black

Clear

Pale
yellow

Fruity

NAME

PROCEDURE
1.Fill your espresso machine's reservoir or hook it
up to your water line
2. Turn on your machine and give it plenty of time to
heat up.
3. Lock an empty portafilter in the grouphead and
run the machine for a few seconds.
4.Grind a few beans to check for appropriate
fineness and purge your grinder of stale grounds
5. Tamp with your wrist, arm, and elbow positioned
directly over the center of the portafilter basket.
6.Return the portafilter
to the grouphead and begin brewing.
7.Begin infusion and end brew at predetermined
yield:

ESPRESSO
strong black coffee made by
forcing steam through ground
coffee beans.

LATTE
A latte is a coffee drink that is normally
made with espresso, steamed milk,
and milk foam. A cappuccino is very
similar, but it has a greater percentage
of foamed milk to steamed milk. A
macchiato has no steamed milk added
to the espresso, but a little cap of milk
foam

CAPUCCINO

1.

Coffee made with milk that has

been frothed up with pressurized2.
steam

Pour warm milk into the espresso: Pour

the espresso or coffee into a wide, shallow
coffee cup. Use a large spoon to hold back
the milk foam, and pour as much warm
milk as you would like into the espresso.
Add foam: Spoon as much milk foam as
you would like onto your latte (or perhaps
it's a cappuccino at this point!).

First, steam the milk. Heat 1 cup of milk in

a 2-quart saucepan over medium heat. ...
Next, whip the milk with an electric mixer,
increasing the speed as the milk begins to thicken.
Continue mixing until you get the desired volume of
froth.Now, make the coffee. ...Now, make the
cappuccino!

NAME
MARTINI GLASS

COFFEE MUG

Cordial USES
Glass, also Pony
Glass 3/4 - 1 1/2 oz.
2 1/2 - 4 1/2 oz.
Cocktails served
straight up

9 1/2 - 10 oz. Service of

hot drinks.

COFFEE GLASS

10 - 14 oz. Tall mixed

drinks and Collins.

COLLINS

10 - 14 oz. Tall mixed

drinks and Collins

CORDIAL GLASS
HIGH BALL
GLASS

7 - 10 1/2 oz.
Similar to bucket, used
for many mixed drinks.

HURRICANE GLASS

12 - 22 oz.
Fruit filled and blended
drinks.

10 - 22 oz.
Blended Margarita
drinks.

MIXING GLASS
MARGARITA
GLASS

BEER
MUG

16 oz.
Used to shake mix and
drain cocktails.2The
oz.
mixing
glass
is
used
Liquor, layered &inneat drink
combination with
the
service.
mixing tin.
10 - 16 1/2 oz.
Beer Service

PILSNER

7 - 10 oz.
Beer Service.

HOUR GLASS

9 - 15 oz.
Beer Service.

NAME
POUSSE CAF
GLASS

ROCK GLASS

BAR FLOOR MAT

5 1/2 - 12 oz.
All drinks on the rocks.
BAR CADDIES

SHERRY GLASS

STEIN

2 - 4 3/4 oz.
Aperitifs, layered & neat drink
service.

10 - 33.8 oz.
BAR
BeerCONDIMENTS
Service.
CADDIES

BOTTLE OPENERE
WINE OPENER

NAME

JIGGER
A bottle
opener
USES.
are used to
remove
the metal
Floor mats
are put
caps
from
bottles
on the
bar
floor .for
hygienic reason
and also to
STRAINER
reducing breakage
from accidental
droping of
glasswares
Used for Holding
JUICE
Cocktail Napkin,
CONTAINER
Straws, Stirrer and
Coasters.

For keeping all cut

fruits and garnish
which are used for
ICE
making cocktails
SCOOP
and mocktails. .
MUDDLER
BAR SPOON

Used for Opening

Red and White
wine

A muddler
a
Used tois Measure
bartender's tool used
spirits / liqueur or
for muddling fruits,
other
mixer.
herbs
or spices
inorder
to get the juice or
crumb and also to
release their flavour.

Use as a pair with

cocktail shaker, to
strain ice, foam or
other substance
from the drinks
Keep fruit juice
sorted by different
color, easy for
storage, clarify
different juice by
bottle color and
convenience while
preparing drinks at
BAR.
Use in Ice Bin or Ice
machine.

Used for Mixing

cocktail or mixer

INGREDIEN
T

CHOPPING BOARD

Used for cutting fruits

SPECIAL
ORANGEPINEAPPLE

2 cups of orange
juice
2 cups of pineapple
juice
1 scoop Ice

Procedure:
You just add all ingredients blender and process until smooth

What is wine?
Wine is an alcoholic drink made from fermented grape juice.
Wine process.

Harvesting
Harvesting is the first step in the wine making process and an important part of ensuring delicious wine. Grapes are the only fruit that have the necessary acids, esters,
and tannins to consistently make natural and stable wine. Tannins are textural elements that make the wine dry and add bitterness and astringency to the wine.
The moment the grapes are picked determines the acidity, sweetness, and flavor of the wine. Determining when to harvest requires a touch of science along with old
fashioned tasting. The acidity and sweetness of the grapes should be in perfect balance, but harvesting also heavily depends on the weather.
Harvesting can be done by hand or mechanically. Many wine makers prefer to harvest by hand because mechanical harvesting can be tough on the grapes and the
vineyard. Once the grapes are taken to the winery, they are sorted into bunches, and rotten or under ripe grapes are removed.
Crushing and Pressing
After the grapes are sorted, they are ready to be de-stemmed and crushed. For many years, men and women did this manually by stomping the grapes with their feet.
Nowadays, most wine makers perform this mechanically. Mechanical presses stomp or trod the grapes into what is called must. Must is simply freshly pressed grape
juice that contains the skins, seeds, and solids. Mechanical pressing has brought tremendous sanitary gain as well as increased the longevity and quality of the wine.
For white wine, the wine maker will quickly crush and press the grapes in order to separate the juice from the skins, seeds, and solids. This is to prevent unwanted color
and tannins from leaching into the wine. Red wine, on the other hand, is left in contact with the skins to acquire flavor, color, and additional tannins.
Fermentation
After crushing and pressing, fermentation comes into play. Must (or juice) can begin fermenting naturally within 6-12 hours when aided with wild yeasts in the air.
However, many wine makers intervene and add a commercial cultured yeast to ensure consistency and predict the end result.
Fermentation continues until all of the sugar is converted into alcohol and dry wine is produced. To create a sweet wine, wine makers will sometimes stop the process
before all of the sugar is converted. Fermentation can take anywhere from 10 days to one month or more.
Clarification
Once fermentation is complete, clarification begins. Clarification is the process in which solids such as dead yeast cells, tannins, and proteins are removed. Wine is
transferred or racked into a different vessel such as an oak barrel or a stainless steel tank. Wine can then be clarified through fining or filtration.

Fining occurs when substances are added to the wine to clarify it. For example, a wine maker might add a substance such as clay that the unwanted particles will
adhere to. This will force them to the bottom of the tank. Filtration occurs by using a filter to capture the larger particles in the wine. The clarified wine is then racked into
another vessel and prepared for bottling or future aging.
Aging and Bottling
Aging and bottling is the final stage of the wine making process. A wine maker has two options: bottle the wine right away or give the wine additional aging. Further
aging can be done in the bottles, stainless steel tanks, or oak barrels. Aging the wine in oak barrels will produce a smoother, rounder, and more vanilla flavored wine. It
also increases wines exposure to oxygen while it ages, which decreases tannin and helps the wine reach its optimal fruitiness. Steel tanks are commonly used for zesty
white wines.
After aging, wines are bottled with either a cork or a screw cap, depending on the wine makers preference.