Espresso Based Menu

AMERICANO
Hot
• 30ml espresso
• 140ml Hot water
Cold
• 30ml espresso
• 120ml water
• 3 Ice cube

CAPUCCINO
Hot
• 60ml Doppio espresso
• 150ml milk frother (foam)
Cold
• 60ml Doppio espresso
• 120ml milk frother (foam)
• 3 ice cube

LATTE
Hot
• 30ml Single espresso
• 170ml milk frother(silk)
Cold
• 30ml Single espresso
• 150ml milk frother(silk)
• 3 Ice cube

(Additional syrup 2 pump(Hot) / 1 pump flavoured syrup 15ml simple syrup (Ice)
Hazelnut/Caramel/Vanilla)

MILKY CON HIELLO

CHARCOAL
Hot
• 30 ml Mixed powder ( 10g Toffin powder & 5g SCM)
• 170ml Fresh milk
Cold
• 30 ml Mixed powder ( 15g Toffin powder & 10g SCM )
• 150ml Fresh milk
• 3 ice cube

RED VELVET
Hot
• 30 ml Mixed powder ( 5g Masterista powder powder & 5g SCM )
• 170ml Fresh milk
Cold
• 30 ml Mixed powder ( 10g Masterista powder & 10g SCM )
• 150ml Fresh milk
• 3 ice cube

TARO
Hot
• 30 ml Mixed powder ( 5g Masterista powder powder & 5g SCM )
• 170ml Fresh milk
Cold
• 30 ml Mixed powder ( 10g Masterista powder & 10g SCM )
• 150ml Fresh milk
• 3 ice cube

CHOCOLATE
Hot
• 30 ml Mixed powder ( 5g Masterista powder & 5g SCM )
• 170ml Fresh milk
Cold
• 30 mlMixed powder ( 10g Masterista powder & 10g SCM )
• 150ml Fresh milk
• 3 ice cube

MATCHA
Hot
• 30 ml Mixed powder ( 5g Masterista powder & 5g SCM )
 • 170ml Fresh milk
Cold
• 30 ml Mixed powder ( 10g Masterista powder & 10g SCM )
• 150ml Fresh milk
• 3 ice cube

SIGNATURE COFFEE
LIMONCELLO
Cold
• 25ml espresso
• 120ml air
• 25ml lemon syrup
• 3 buah jeruk nipis peras
• garnish irisan lemon import 1 slice
• Ice 3 cube

LOPIKA
Cold
• 25ml Espresso
• 120ml Coconut Delight
• 20g SCM
• 25ml Evaporation
• Ice 3 cube

BROWN SEEKER
Cold
• 25ml Espresso
• 120ml Full cream
• 20ml Aren syrup
• 25ml Evaporation
• ice 3 cube

BANIRA (VANILLA)
Cold
  25ml Espresso
 100ml Full cream
 25ml Banana sauce
 1 pump (5ml) Vanilla syrup
 15ml Symple syrup
 25ml Evaporation
 Ice 3 cube

MACADEMIA (HAZELNUT)
Cold
 25ml Espresso
 120ml Full cream
 1 pump (5ml) Hazelnut syrup
 20ml Symple syrup
 10gr Kacang
 25ml Evaporation
 Ice 3 cube

KARAMELO (CARAMEL)
Cold
 15gr Caramel Sauce
• 25ml Espresso
• 120ml Full cream
• 15ml Simple syrup
• 1 pump (5ml) Caramel Syrup
• 25ml Evaporation
• Ice 3 cube

BUTTER DUTCH
Cold
 25ml Espresso
 100ml Full Cream
 25ml Butterscotch sauce
 15ml Symple syrup
 25ml Evaporation
 Ice 3 cube

NAUGHTY PANDAN
Cold
 25ml Espresso
 120ml Full cream
 15ml Pandan syrup
 25ml Evaporation
  Ice 3 cube

CHOCO FUDGY
 25ml Espresso
 120ml Full cream
 30gr Selai Choco
 15ml Symple Syrup
 25ml Evaporation
 Ice 3 cube

SIGNATURE NON-COFFEE
SEASALT CARAMEL
Cold
• 15g Caramel sauce on cup (garnish)
• 35ml Mixed Salted caramel ( 10ml Caramel syrup & 3 pinch salt & 25ml evaporation)
• 120ml Full cream
• 3 ice cube

SAINT BERRY
Cold
• 30g Home made Strawberry jam on cup
• 120ml Fullcream
• 5ml Cotton candy syrup
• 10ml Simple syrup
• 3 Ice cube
• 5g Sauce Strawberry (garnish)

CARAMEL MACHIATTO
Hot
• 30ml Espresso
• 10ml Vanilla syrup
• 150ml Milk frother (High foam)
• 15gr Caramel Sauce
Cold
• 30ml Espresso
• 10ml Vanilla syrup
• 120ml Milk frother (High foam)
• 15gr Caramel Sauce
• 3 Ice cube

GALAXY
Cold
• 30ml Mixed Galaxy (5gr red velvet powder & 10gr charcoal powder & 10g SCM)
• 25ml evaporation
• 120ml full cream
• 3 ice cube

VANILLA BISCOFF
Cold
• 120ml Full cream
• 10ml Vanilla Syrup
• 15ml simple syrup
• Regal Crunch 15gr
• Lotus Biscoff 1 keping
• 25ml Evaporation
• 3 ice cube

CARAMEL LEGAL
Cold
• 120ml Fullcream
• 10ml Caramel syrup
• 15gr Caramel sauce (garnish)
• Regal Crunch 15gr
• 25ml evaporation
• 3 Ice cube

PINKY SOIL
Cold
• 120ml Fullcream
• Mixed Powder ( Red velvet powder 10 gr & 30ml air panas & 10gr SCM )
• Oreo Crunch 15 gr
• 3 ice cube

KUKKI
Cold
• 150ml Fullcream
• 10ml Vanilla syrup
• 15ml Simple syrup
• 15gr Oreo Crunch
• 25ml evaporarion
• 3 ice cube

BUTTER BLONDIES
Cold
 25ml Butterscotch sauce
  15gr Caramel sauce
 150ml Full cream
 25ml Evaporation
 Ice 3 cube

CANDY DELIGHT
Cold
 30gr Chocolate sauce
 150ml Coconut Delight
 1 pump (5ml) Cotton candy syrup
 25ml Evaporation
 Ice 3 cube

TEA

PEACH TEA
Cold
• 150ml Tea
• 5ml Peach Syrup
• 15ml Simple syrup
• 3 ice cube

MARKISA TEA
Cold
• 150ml Tea
• 5ml Markisa Syrup
• 15ml Simple syrup
• 3 ice cube

LEMON TEA
Cold
• 150ml Tea
• 5ml Lemon Syrup
• 15ml Simple syrup
• 3 ice cube
• 1 slice lemon ( Garnish )

LYCHEE TEA
Cold
• 150ml Tea
• 5ml Lychee Syrup
 • 15ml Simple syrup
• 3 ice cube
• Buah Lychee

MOCKTAIL

FIZZY PEACH
Cold
• 120 ml sprite
• 5ml Peach Syrup
• 5 ml Blue Curacao Syrup ( finishing )
• 3 ice cube

WINTER FOREST
Cold
 100ml Mango juice
 15ml Pandan syrup
 Ice 3 cube (shake)
 Sprite sampai penuh (50ml)

KIWI BOMB
Cold
 100ml Apple juice
 15ml Kiwi syrup
 Ice 3 cube (shake)
 Sprite sampai penuh (50ml)

APPLE TREE
Cold
 100ml Apple juice
 15ml Cinnamon syrup
 Ice 3 cube (shake)
 15ml Evaporasi (shake dengan foam)

NAKED BERRY
Cold
• 120 Strawberry juice
• 2 pump (10ml) Peach syrup
• Sprite sampai penuh (50ml)
 SNAKCS

CHICKEN POP
• 100 ons daging ayam fillet yang sudah dipotong dadu
• 50g tepung
• telur 1 butir ( lumurin untuk tepung )
• masako 2 pinch ( dishake setelah digoreng )
• saus sambal dan tomat sachet

KENTANG GORENG
• 100 ons kentang
• masako 2 pinch ( dishake setelah digoreng )
• saus sambal dan tomat sachet

BAKSO AYAM
• 100 ons bakso
• saus sambal dan tomat sachet

SINGKONG GORENG
• 125 ons singkong goreng yang telah dipotong kecil
• masako 2 pinch ( dishake setelah digoreng )
• saus sambal dan tomat sachet

SOSIS GORENG
• 2 setengah batang sosis ( per batang sosis dipotong menjadi 4 )
• saus sambal dan tomat sachet

Note : minyak goreng pakai 300 ml, dan dipakai untuk mengoreng semua varian snacks
sampai sekiranya sudah tidak layak dipakai lagi,