Lakota Coffee
Drink Recipes

Our drinks are made with only the finest ingredients and require different handling than you may be used to. Drink recipes are always proprietary and are not to be shared outside of Lakota circles.

There are two points worth mentioning here about drink service:

#1. When you place a drink on the table or bar for a customer, carry the drink with the cup handle. Health code says, your fingers shouldn't be anywhere near the rim of the cup. This goes for glasses and bottles too. Just keep hands and fingers on the base of the bottle or glass. Yes, we've had complaints about this.

#2. Meals really should be taken on breaks only, but if you're snacking on something... please, please don't go to the register to greet customers or take their order to their table with chewed cookie or banana falling out of your mouth. Yes, we've seen this happen. Just keep a watch for customers coming in when you're getting ready to take that next nibble.

~ Pours like thick, rich maple syrup...

~The thickness of a cooked spaghetti noodle while pouring...

~Takes 18-24 seconds to pour from start to finish... (For a double shot of espresso)

~Demitasse cup & spoon ~ Discard excess espresso.

Just below is a quick review of what it takes to keep our espresso grinders up to standards. More information on this topic has already been covered in the Espresso section of "Front to Back Training" (3) - here:

Espresso Section: Some Terminology and Instruction

~Changing the grind: The espresso may need adjustments up to 3 or 4 times a day...

~Turn the knob right in order to have a “Finer Grind”. This creates a longer pouring shot of espresso.

~Turn the knob left in order to have a “Coarser Grind”. This will create a shorter pouring shot of espresso.

~Fill the Espresso portafilter to the top with espresso.

~Level off excess grounds.

~Tamp down the espresso with a good firm press. (Do not put body weight into the press, as this will indicate the grind is too coarse and it should be made finer)

~Wipe excess grounds from the top of the portafilter with your hand. (makes a clean seal)

~Espresso will only stay good for a few minutes once the shot is poured. Please do not use espresso that has been sitting around for 5 minutes.

~Pour desired amount of espresso into cup.

~Pour steamed creamy milk. (160 degrees)

~Thick creamy milk consistency (Do not strangle the milk), let the creamy milk flow into the center of the cup.

~Uniform white dot in the center of the cup.

~Crema should be at a pinkies fingernail depth.

~Latte should have a dark rich caramel color.

Cappuccino:

~Pour desired amount of espresso into cup.

~Steam the milk to 160 degrees.

~Spoon 3 to 4 large spoonfuls of thick foam into the center of the cup.

~Pour steamed milk into the center of the foam.

~This will create a crema ring around the cup.

~Foam should rise 1/2” above the rim of the cup.

Mocha:

~Pour desired amount of espresso into cup.

~I tablespoon of Ghirardelli powdered chocolate. (medium heaping)

~Dissolve the chocolate completely by stirring thoroughly into the hot espresso.

~Pour steamed creamy milk tempt to 160 degrees.

~Thick creamy milk consistency (Do not strangle the milk), let the creamy milk flow into the center of the cup.

~Uniform white dot in the center of the cup.

~Crema should be at a pinkies fingernail depth. Americano:

~Standard is 2 shots of espresso.

~Tilt glass as if you were pouring a beer and pour water into the glass/cup.

~This will preserve the crema.

~Leave 1/4” space in the cup for customers to add cream.

Macchiato:

~Pour espresso into cup.

~Steam milk to 160 degrees.

~Do not add milk, 1 spoonful of thick creamy foam in the center.

Double short Latte:

~2 shots of espresso...

~Same as a regular latte...

~Pour steamed creamy milk. (160 degrees)

~Thick creamy milk consistency (Do not strangle the milk), let the creamy milk flow into the center of the cup.

~Uniform white dot in the center of the cup...

~ Crema should be at a pinkies fingernail depth.

Shot in the Dark:

~2 shots of espresso...

~Topped off with brewed house coffee (Also known as a Red Eye)

Café Au Lait:

~Brewed coffee, approximately 1/2 cup...

~Pour steamed creamy milk. (160 degrees)

~Thick creamy milk consistency (Do not strangle the milk), let the creamy milk flow into the center of the cup.

~“Crema” should be at a pinkies fingernail depth.

Hot Chocolate:

~2 rounded tablespoons of Ghirardelli powdered chocolate...

~Pour steamed creamy milk (160 degrees), fill cup 1/2 full.

~Thick creamy milk consistency (Do not strangle the milk), let the creamy milk flow into the center of the cup.

~Stir until the chocolate is completely dissolved.

Hot Chai:

~1/2 chai, 1/2 milk...

~Pour steamed creamy milk (160 degrees), fill cup 1/2 way to the top.

~Thick creamy milk consistency (Do not strangle the milk), let the creamy milk flow into the center of the cup.

Dirty Chai:

~Same as above, but add a double shot of espresso prior to pouring in the milk/chai mixture.

Chai Shake:

~Vanilla ice cream, 1/2 cup chai, 1/3 cup milk ...

~Blend to a thick milk-shake consistency.

Coffee Shake:

~Coffee ice cream, 2 shots of espresso (See above), 1/3 cup milk...

~Blend to a thick milk-shake consistency.

Chocolate Milk Shake:

~Vanilla ice cream, 1/3 cup milk and 3 big scoops of Chocolate Powder

~Blend to a thick milk-shake consistency.

Frappe:

~1 packet of Big Train Frappe mix

~5 oz milk

~12 oz of ice (by volume…not weight)

~2 pumps of sauce (Chocolate or Caramel OR one of each for a Turtle Frappe)

~Blend to a thick milk-shake consistency.

~Always top with whip cream. This is the only drink that is always served with whipped cream.

Whipped topping on all other drinks - by customer request only.

French Press:

~2 oz of coffee, blended on a French-press setting...

~Place grounds in the bottom of the French-press.

~Fill the French Press with 190 degree water. (Stir the grounds into the water with a wooden or plastic spoon)

~Let the French Press set for 3 minutes and then push the grounds to the bottom.

Hot Cider:

~Steam apple cider (160 degrees) ~ Add 1 Cinnamon Stick.

Hot Tea:

~1 tea bag or 1 tablespoon of loose leaf tea into a filter...

~Put in desired teapot and steep for 3 minutes.

Flavor Shots:

~3 pumps of the desired flavor for the following drink: Espresso, Latte, Cappuccino, Mocha, Chai, Americano, Macchiato, Shot in the Dark, Café Au Lait, Hot Chocolate, Hot Cider...

~6 pumps of the desired flavor for Italian Sodas...

Italian Soda:

~6 pumps of desired flavoring...

~8 ounces of club soda...

~Fill with ice.

~2 tablespoons of cream if desired by the customer...

All “To-Go” drinks are served in a 12 oz cup.

“Grande” refers to 16 ounce drink.

“Breve” refers to drinks made with cream instead of with 2% or skim milk.

Iced Latte:

~Pour desired amount of espresso into cup (See above)

~Pour cold milk into glass, try and preserve crema (Very rare to be able to preserve the crema however) filling 2/3 from the top, filling the remaining 1/3 with ice.

Iced Cappuccino:

~Pour desired amount of espresso into cup. (See above)

~Pour cold milk into glass, try and preserve crema (Difficult to preserve the crema however) filling 1/2 from the top, filling the remaining 1/2 cup with ice and 2 large full scoops of thick fluffy foam on top of the ice.

Iced Mocha:

~Pour desired amount of espresso into cup. (See above)

~I tablespoon of Ghirardelli powdered chocolate.

~Dissolve the chocolate completely by stirring thoroughly into the hot espresso. Once cold milk is added you will not be able to dissolve the chocolate.

~Pour cold milk into glass. Try and preserve crema (Difficult to preserve the crema however) filling 2/3 from the top, fill the remaining 1/3 with ice.

Iced Coffee:

~4 oz of iced coffee concentrate...

~8 oz cold milk...

~4 oz ice...

(Can be made with water upon request)

Preparing Iced Coffee:

~Toddy cold brew coffee container, Plug, Filter...

~Grind 1 LB of desired coffee on percolator grind setting (Ethiopian or Colombian makes the best Regular Iced Coffee, Decaf Ethiopian or Decaf Colombian makes the best Decaf Iced Coffee, Hazelnut, Southern Pecan, or Cinnamon Hazelnut makes the Best Flavor Iced Coffee.

~Fill Toddy 3/4 of the way with water and coffee while stirring constantly. Stir 30 seconds and fill Toddy with more cold water leaving 1/2” from the top of the brim for the coffee to expand.

~The coffee must sit (brew) for 8 Hours.

~Label as Following:

~Example... (Ethiopian) Drain in 8 Hours on August 2nd at 8:00 PM.

~Pull the plug with a glass container underneath.

~Usually takes another 8 hours to drain completely...

~Refrigerate after draining completely.

Next we will be getting into Lakota's Daily Checklist System and other methods that will make the store run smoother (and happier) for everyone...

Back to Table of Contents...

On to Lakota's Daily Checklist System