The fun of owning a coffee shop is the wide array of specialty coffee drinks that you get to create. As you design your coffee shop menu, you will find that creating a variety of options for your customers will increase coffee drink sales and your overall volume will increase.
There are a few basics, summarized below. Have fun and get creative as well; creating a signature drink is something you can use to market your shop!
A (very) brief glossary of the basics:
An espresso diluted with hot water
Blended: Any coffee or espresso drink blended with ice (as opposed to served iced)
Café au Lait: Drip coffee combined with steamed milk
Caffè Latte: Espresso and steamed milk, topped with froth (ratio generally 1:3)
Cappuccino: Espresso and steamed milk, topped with froth (ratio generally 1:1)
Doppio: A double espresso (three to six ounces)
Espresso: Prepared by using pressure to force water through specially roasted, finely ground beans. Espresso is typically prepared in 1 ½ ounce shots. It is taken straight (typically served in a demitasse cup), and it serves as the base for many specialty coffee drinks
Iced: Any coffee or espresso drink served over ice (always put the ice in last)
Macchiato: Usually prepared as a serving of espresso marked with frothed milk
Mocha: Espresso, steamed milk, and chocolate, topped with whipped cream (ratio generally 1:3)
Redeye: Drip coffee with a shot of espresso
Turkish Coffee: A very distinctive method for preparing and serving coffee (it is served with the grounds)
Adding flavors to each specialty drink creates an almost endless selection for the menu, from Milky Way mochas (with caramel flavor) to cherry jubilee lattes (with cherry and vanilla flavors), and so on.
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