Descriptive Coffee Essay Example

  • Category: Life, Work,
  • Words: 914 Pages: 4
  • Published: 29 May 2021
  • Copied: 140

Aroma Joes is a friendly café native to New England. As a Barista who works at the establishment, I personally enjoy their coffee and other drinks. I’ve tried every form of coffee and tasted most of the flavor combinations. My favorite flavor of all time is the cookie dough ice coffee and it is simpler to make than you think. 

The materials you will need to recreate the ice coffee is an Aroma Joes 24 Oz ice plastic cup, a clean metal tumbler, an ice scooper, ice, a bottle of shortbread Torani, a bottle of something Torani, a bottle of something Torani, refined sugar and a sugar scoop (in a sugar bowl), dark roasted hot coffee, (the parts of the hot coffee brewer and the process), a tablespoon, a carton of half and half, iced dark roast hot coffee (and the tub and fridge), a plastic cover for a 24 Oz cup, a red plastic straw. 

How to make coffee

The very first step to making any joe is having the grounds. Grab a large coffee filter, big enough for a standard brewer, and place it flat on the table with the open circle facing upwards. A packet of dark roast grounds is ripped open and poured into the large coffee filter. The filter is then transferred into the urn brewer head by pinching the top sides of the filter to create a pyramid. The urn brewer head is pushed towards the back on the top of the urn, secured by two metal rods. A medium-sized green button is placed above the urn head, which reads, “Brew.” Press the brew button and wait. Each coffee takes over four minutes to fully brew. Once brewed, grab a dark roast iced labeled coffee jug and pour in the freshly brewed joe till the liquid line reaches the rim of the jug. Crew the jug cap on tightly and place the jug in the fridge, letting it cool overnight. 

The iced coffee has now been cooled down, which implies the drink is ready to be made. To begin, reach for a plastic 24 Oz Aroma Joe's cup above the counter and place on the table with the closed circle end facing down. Place the cup to the side. Retrieve an ice scooper from the back room. Return with the ice scoop gripped tightly in your right hand and place the sharp end of the scooper into the ice pile, while simultaneously making an upward scoop motion with your right arm. Grab the cup that was previously placed aside and fill the cup to the half-way mark with ice. Place the cup aside for the next step. 

During the next step, you will be using a metal tumbler. A metal tumbler is used to distribute certain drink flavors evenly and to cool down a heated drink. Grab a clean metal tumbler and bring it over to the counter of coffee Torani bottles. On the coffee counter, a sugar bowl filled with refined sugar and a sugar spoon should be in the top left corner of the table. Use the sugar spoon to put two full scoops of sugar in the metal tumbler. Then take the tumbler and place the circle with the open end up under the shortbread Torani bottle spout. Push the top handle of the bottle down till the shortbread Torani fully squirts out into the tumbler. Repeat this step one more time. Move the tumbler underneath the vanilla Torani bottle spout. Push the top handle of the bottle down till the vanilla Torani fully squirts out into the tumbler. Repeat this step one more time. Move the tumbler underneath the hazelnut Torani bottle spout. Push the top handle of the bottle down till the hazelnut Torani fully squirts out into the tumbler. Repeat this step one more time. 

Bring the tumbler over to the nozzle of the dark roast coffee urn. Pull down on the nozzle for about.5 seconds and let the tumbler catch the dark roast hot coffee. Hold the tumbler firmly and swirl the tumbler with your hand across from your body. Swirl until the flavor and sugar is completely melted. After the flavors and sugar are fully mixed, bring the tumbler back over to the coffee counter and put it down on the surface. Under the table, a fridge is plugged in and filled with creamer and different kinds of ice coffee. Grab the half and half out of the fridge and place it on the coffee counter. Before shutting the fridge, grab the dark roast iced coffee that's been cooling overnight and place it on the coffee work surface.

On the far side of the counter, a clean metal tablespoon is in a clean cup. The tablespoon is used to measure the amount of creamer is put into the coffee. Grab the clean tablespoon with your left hand and the jug of half and a half in your right hand. Hold the tablespoon over the center of the tumbler, close to the rim. Pour the half and a half into the tablespoon. Once the tablespoonful is full, dump the liquid into the tumbler. Repeat this step till there are five tablespoons of half and half in the tumbler. Pour the mixture in the tumbler into the ice cup that was previously set aside. The flavors and cream alone should not fill the cup to the top, if that occurs, you will need to remake the flavor mixture. To fill the ice cup to the rim, pour in the dark roast iced coffee to top the drink off. Grab the tumbler and pour the whole drink (including the ice) into the tumbler and back into the cup. Repeat this step one more time and try not to spill! Top of the drink with a plastic cover and a pink straw. You are now ready to enjoy a delight for your taste buds!

 

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