Teh jahe madu
Hangat pedas
Madu setelah api mati.
Menu price · 250 ml · hot · Tea menu
Typical composition
Vessel: 250 ml
In-cup: 258 ml (100%)
Headspace: 0 ml
Dine-in: Cangkir keramik 240–350 ml (dine-in)
Takeaway: Cup takeaway 8–12 oz + tutup
| Ingredient | Dose | In the cup | % In-cup | Process |
|---|---|---|---|---|
| Air seduhan teh | 250 ml | 250 ml | 96.7% | 300 sec Infusi daun; bukan espresso. |
| Pemanis (gula/aren/madu/cokelat) | 12 g | 8.4 ml | 3.3% | 20 sec Masssa pemanis; volume kira-kira 0,7 ml/g setelah larut. |
Typical composition — ratios are not universal.
Caffeine: 0 mg / serving (0–5 mg · 0 mg/100 ml)
SVO Coffee and Tea recipe
Equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker
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First step: Ready the Apreciador AP 530DB (double heater, grinder, portafilter 58 mm). Brew boiler 92–94°C, steam ±1.0–1.3 bar. Flush group 2 s.
Madu setelah api mati.
Teh jahe madu dalam budaya minum daun.
Hangat pedas
Bar equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker.
Teh jahe madu dalam budaya minum daun.
Hangat pedas
Bar equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker.