Module 6 of 9

Coffee, cream and blended service

Choose hot, cold and blended methods. Manage ingredient checks.

What you will be able to do

Choose hot, cold and blended methods.

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Manage ingredient checks.

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Match method to the drink

Espresso Martini uses a recorded espresso target rather than an assumed universal shot size. Piña Colada uses the specified coconut product and blending method.

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White Russian’s cream quantity is an explicit house choice. Compare cream of coconut, coconut cream and fresh dairy cream by the actual product label.

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Handle temperature and equipment

Irish Coffee needs a suitable heat-safe glass and the venue warming procedure. Dissolve sugar before the cream float.

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Keep fresh cream under venue cold-chain controls; coffee and coffee liqueur may contribute caffeine. Use approved equipment cleaning and allergen processes.

Alcohol is not a substitute for food-handling controls.

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Espresso Martini

Shaken coffee cocktail. Coffee-forward, bitter-sweet, dark brown with a tan foam cap.

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Recipe: 50 ml vodka · 30 ml Kahlúa coffee liqueur · 10 ml simple syrup, 1:1 by mass · 1 espresso, target 30 ml fresh strong espresso; record venue extraction

Measured starting liquids (before ice dilution, not ABV): vodka 41.6667%, Kahlúa coffee liqueur 25%, simple syrup, 1:1 by mass 8.33333%, fresh strong espresso; record venue extraction 25% of 120 ml.

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AI-generated illustration of a Espresso Martini. Follow the written recipe, not the picture.

Piña Colada

Blended tropical cocktail. Creamy coconut, pineapple and rum; thick, pale ivory texture.

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Recipe: 50 ml white rum · 30 ml coconut cream, sweetened cream of coconut chosen for this house version · 50 ml fresh pineapple juice · 120 g crushed ice, house blender starting load

Measured starting liquids (before ice dilution, not ABV): white rum 38.4615%, coconut cream, sweetened cream of coconut chosen for this house version 23.0769%, fresh pineapple juice 38.4615% of 130 ml.

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AI-generated illustration of a Piña Colada. Follow the written recipe, not the picture.

White Russian

Cream drink. Coffee, creamy texture and sweet spirit character.

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Recipe: 50 ml vodka · 20 ml coffee liqueur · 30 ml fresh dairy cream, chilled

Measured starting liquids (before ice dilution, not ABV): vodka 50%, coffee liqueur 20%, fresh dairy cream, chilled 30% of 100 ml.

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AI-generated illustration of a White Russian. Follow the written recipe, not the picture.

Irish Coffee

Hot coffee drink. Hot coffee, whiskey warmth, sweetness and a cool cream cap.

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Recipe: 50 ml Irish whiskey · 120 ml hot black coffee · 50 ml fresh dairy cream, chilled · 1 level teaspoon white sugar

Measured starting liquids (before ice dilution, not ABV): Irish whiskey 22.7273%, hot black coffee 54.5455%, fresh dairy cream, chilled 22.7273% of 220 ml.

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AI-generated illustration of a Irish Coffee. Follow the written recipe, not the picture.

Practise and check yourself

Exercise: Plan one hot, one shaken and one blended order; identify glass, ingredient and equipment checks for each.

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Does crème in a liqueur name establish that it contains dairy? No. Check the exact product and ingredients.

Why is Irish Coffee cream kept separate until the finish? The intended service has a cream cap; follow the handling and layering specification.

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Quick Shift Check

An Espresso Martini is inconsistent between shifts. Which record would most help?

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