Recipe Procedures

ICED COLD BREW

This is freshly brewed coffee that’s not subjected to any heat to preserve the inherent flavor and aromas.

It’s made using Rockbern Mt Kenya medium roosted coffee that’s left to steep overnight using a Brewista Cold pro system.

1. Fill a glass with a ice cubes.
2. Fill the glass with Rockbern cold brew coffee concentrate halfway, add fresh clean water.
3. Add 15ml of Sweetbird vanilla syrup.
4. Indulge and enjoy your iced  vanilla coffee.

toasted Marshmallow hot choc

Ingredients;

Zuma hot chocolate sauce

Sweetbird Toastd marshmallow syrup

Steamed milk

Instructions;

1 Add 2 pumps of the Zuma hot chocolate sauce into a 350ml cup

2 Add 2 pumps of sweetbird Toasted marshmallow syrup

3 Top up with steamed milk

4 Top up with marshmallows for an extra WOW factor,

5 Enjoy heavenly hot chocolate

BANOFFEE PIE FRAPPE

Ingredients

• Sweetbird banana syrup – 3 pumps
• Zuma sticky toffee frappe powder – 1 scoop
• Milk- 120 ml
• Glass full of ice

 Method

1. Top up the full glass of ice with the milk and the syrup, pour into a blender, add the 1 scoop of zuma sticky toffee frappe powder
2. Blend until smooth
3. Serve on recommended glass.

Cinnamon Latte

Ingredients 

• Sweetbird Cinnamon syrup
• double espresso
• steamed milk

Instructions;

1 Extract your shot of espresso using Rockbern Espresso beans

2 Add 2 pumps of Sweetbird Cinnamon syrup

3 Top up with steamed milk

Can top up with Cinnamon powder for more WoW effect.

iced COFFEE

This is freshly brewed coffee that’s not subjected to any heat to preserve the inherent flavor and aromas.

It’s made using Rockbern Mt Kenya medium roasted coffee that’s left to steep overnight using a Brewista Cold pro system.

Ingredients;

• Rockbern Cold brew concentrate
• 170g Ice cubes
• Sweerbird vanilla syrup

Instructions

1 Fill a 350ml glass with a ice cubes.

2 Fill the glass with iced coffee concentrate halfway, add fresh clean water.

3 Can flavor with swettbird syrup of your choice eg vanilla

Toffee Latte

Ingredients

• Seeetbird English Toffee syrup
• Steamed Milk
• Double espresso

Instructions

1 Extract a shot of double espresso using the Rockbern Espresso beans into a cup

2 Add 2 pumps of sweetbird English toffee syrup

3 Top up with steamed milk

minty motcha

Ingredients;

• Sweetbird Mint syrup
• Sweetbird chocolate syrup
• Steamed milk
• Double espresso

Instructions;
1 Extract your double espresso using Rockbern espresso beans coffee

2 Add 1 pump Sweetbird Mint syrup into your espresso

3 Add 1 pump Sweetbird Chocolate syrup

4 Top up with steamed milk

Cappuccino

1 Identify Rockbern Espresso Beans Medium-Dark Roast
2 Calibrate the grinder correctly to achieve the correct fine grind,
3 Start the grinder button to grind the coffee to the dosing chamber
4 Dose the coffee to the porta filter while evenly distributing it
5 Settle the coffee ground to remove the air packets
6 Dose the coffee by leveling using the index finger using the clock analogy 6pm -12noon 3pm- 9pm and again 9pm -3pm
7 Align the porta filter horizontally on the workstation and tamp to ensure a stable tamping
8 Purge (flush) the group head to preheat it and also flash any remnants of previous grounds.
9 Insert the porta filter and place the shot glasses beneath it and commence the extraction process.
10 Purge the steam wand while facing down with a cloth wrapped around it to avoid accidental burns and also to avoid diluting the milk with condensed water
11 Pour in cold milk in the pitcher and steam the milk while the wand is on an incline of 45 degrees, making a hissing sound until a smooth froth is formed
12 The milk’s temperature ought to be 60 -70 degrees to avoid burning the milk and losing all the flavors in the milk.
13 Pour the the espresso base into a cappuccino cup and pour over the frothed milk into a cup.
Enjoy your cappuccino.