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Chapter 3
TECHNICAL STUDY
The La Espresso Yourself Café will offer a total of six kinds of coffee for the
customers.
3.1 Product Specification
Coffee is a drink made from the roasted and ground beanlike seeds of a tropical
shrub, served hot or iced. Coffee is extremely good for every human being. It is known
to be very healthy because of the nutrients that can improve one’s health. Coffee drinkers
have less risk of heart diseases. This is because it is loaded with nutrients and
antioxidants. It is containing several vitamins and minerals. Coffee can help an individual
to reduce and burn fat because caffeine raises the metabolic rate and from the fat tissues,
it will help to mobilize fatty acids. It can also enhance physical well-being.
La Espresso Yourself Café provides customers with six different kinds of coffee
beverages to choose from in two classifications – either hot or cold. The business will
offer sixth (6) kinds of coffee. Cappuccino, Espresso, Mocha Latte, Cold Brew Coffee,
Iced Caramel Macchiato and Java Chip Frappuccino. The six kinds of coffee beverages
are characterized below:
Cappuccino
An espresso layered with steamed whole milk and thick rich foam to offer a
luxurious velvety texture and complex aroma.
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Espresso
A coffee made by expressing or forcing a small amount of nearly boiling
water under pressure through finely ground coffee beans.
Cold Brew Coffee
A coffee made by brewing coffee double strength and pouring it over ice.
Iced Caramel Macchiato
A multi-layered Macchiato to bring out the natural sweetness. It begins by
steaming the milk until it’s stretched and smooth; usually foamed
Java Chip Frappuccino
A Frappuccino chips with coffee, milk and ice are blended with mocha
sauce, then topped with whipped cream and mocha drizzle to bring one endless
java joy.
Mocha Latte
An espresso drink consists of espresso, steamed milk, foam and chocolate
syrup.
The production officer, as well as the manager and finance officer, will
undergo trainings and seminars to assure the good quality of the products and to
become more customer-oriented.
3.2 Production Process
There are several procedures to come up with a quality and tasty finished
product. Preparation of raw materials and other needed things in the production
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process where sought along the good taste to come up with the best quality and
unique taste of coffee that will satisfy customer demands.
Cappuccino
Ingredients
1/4 Cup Chocolate Liqueur
2 tablespoon maple syrup
2 cups hot brewed espresso
1 ½ scalded whole milk
1/4 teaspoon ground cinnamon.
Chocolate shavings (optional)
Procedure
Step 1: Shake the milk to foam it up. Another way to froth up the milk is to use a
shaker.
Step 2: Put instant coffee and sugar into a cup. Measure 1 teaspoon each of instant
coffee and powdered sugar and put them into your coffee cup.
Step 3: Add the hot water.
Step 4: Pour in the milk and foam.
Step 5: Top it with a sprinkle of cinnamon powder.
Espresso
Ingredients
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1/3-part espresso
1/3-part steamed milk
1/3-part foam in a small cappuccino cup which are typically 4-6 oz. in capacity.
Procedure
Step 1: Always grind fresh whole beans right before brewing [this goes for
any and every brew method].
Step 2: The dose refers to the amount of coffee you will need to fill the
portafilter to make your espresso shot
Step 3: Tamping ensures uniformity of extraction by leveling and packing the
grounds to ensure equal and consistent water contact is forced through the coffee.
Step 4: Place the portafilter into your machine’s brew head and place your
preheated cup beneath it.
Mocha Latte
Ingredients
1 shot hot espresso or strong coffee
3 Tbsp chocolate syrup (or more), use a good quality for best taste, such as
Hershey's
1 cup steamed milk, check link above for how to make steamed/frothy milk
in microwave
¼ tsp vanilla extract, optional
Aerosol whipped cream
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Sprinkle of cinnamon, optional
Procedure
Step 1: In a large coffee mug, pour in 2 tablespoons of chocolate syrup.
Step 2: Add coffee or espresso with vanilla extract and stir together.
Step 3: Then, add steamed milk.
Step 4: You can stir gently or leave layered.
Step 5: Top off with whipped cream and 1 tablespoon of syrup. Add cinnamon if
available.
Cold Brew Coffee
Ingredients
8 ounces whole coffee beans
8 cups (2 quarts) water, preferably filtered
Procedure
Step 1: Grind the coffee beans into a coarse grind. Grind the coffee beans in
a coffee grinder until they are coarsely ground.
Step 2: Combine the ground coffee and water in the jar. Pour the ground
coffee in to a 3-quart jar or pitcher. Add the water.
Step 3: Stir to incorporate. Gently stir the coffee with the water until well-
blended.
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Step 4: Steep the coffee overnight in the fridge. Cover and refrigerate the
cold brew for at least 18 hours or up to 24 hours.
Step 5: Transfer the cold brew to a clean jar for longer-term storage. Once
strained, transfer the coffee to a clean, airtight jar for long-term storage.
Cover and refrigerate for up to 2 weeks.
Step 6: Make your iced coffee. To serve, fill a glass with 1 cup ice cubes.
Pour 1/2 cold brew over the ice, add 1/2 cup cold water, and stir to
combine. Add sweet cream or half-and-half if desired and enjoy.
Iced Caramel Macchiato
Ingredients
1 tablespoon and 1 teaspoon vanilla syrup (20ml)
1 cup ice cubes, large.
1 cup milk, cold (240ml)
2 shots espresso (or 80ml strongly brewed coffee)
1 tablespoon and 1 teaspoon caramel sauce (20ml)
Procedure
Step 1: Add vanilla syrup into your cup or glass.
Step 2: On top of the syrup, pour in the milk of your choice.
Step 3: Add ice.
Step 4: Drizzle with one teaspoon of caramel sauce
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Java Chip Frappuccino
Ingredients
350 grams chocolate chips
4cups double-strength freshly brewed dark roast coffee
ice crushed
250 grams whipped cream
chocolate syrup (for drizzle) (optional)
25 grams Essenso
Procedure
Step 1: Fill blender half full of chopped or crushed ice.
Step 2: Add all ingredients (except whipped cream) and blend until thick and still icy.
Step 3: Pour into 4 tall glasses, top with whipped cream and drizzle chocolate over the
whipped cream.
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3.3 Production Flow Chart
Step 1. Step 2. Step 3.
Shake the milk to Put instant Add the hot
Coffee and water.
foam it up.
Sugar into
Step Step
6. 5. Step 4.
ServeTop it with a Pour in the milk
sprinkle of and foam.
Cinnamon powder.
Figure 1
Procedures in Making a
Cappuccino
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Step 1 Step 3
Step 2
Step 6 Step 5 Step 4
Step 7 Step 8 Step 9
Figure 2
Procedure in Making an Espresso
Step 1 Step 2 Step 3
Figure 3
Procedure in Making a Mocha Latte
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Step 1 Step 2 Step 3
Grind the Combine the Stir to
coffee beans ground coffee incorporate.
into a coarse and water in
grind. the jar.
Step 5 Step 4
Step 6
Strain the coffee Steep the coffee
Transfer to the cold
concentrate. overnight in the
brew to a clean jar for
fridge.
longer-term storage.
Step 7
Serve
Figure 4
Procedures in Making a Cold Brew Coffee
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Step 1 Step 2 Step 3
Get your blender Pour the chocolate Turn on the
or kitchen chips, chocolate blender at a
machine and fill it syrup, and cooled- medium to high
about halfway off coffee speed
with ice
Step 5 Step 4
Spray whipped Get four glasses
cream on top of and pour the
each Figure
one 5 mixture in them.
Figure 5
Procedure in Making a Java Chips
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Step 1 Step 2 Step 3
Add vanilla syrup On top of the Pour two shots
into your cup or over the icy
glass
syrup, pour in vanilla milk
the milk of mixture
your choice
Step 5 Step 4
The finish Drizzle with one
product. Serve and teaspoon of
enjoy. caramel sauce.
Figure 6
Procedure in Making a Ice Macchiato
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3.4 Production Schedule
Table 13
Activities Day Time Assigned Person
1. Cleaning of the M-S 8:00 am – 8:30 am Service Crew
Coffee Shop
2. Preparation of all M-S 8:30 am – 9:00 am Production Officer
needed tools and
ingredients in making
the products to be
sold.
3. Opening of the M-S 9:00 am Manager
Coffee Shop
4. Operation of the M-S 9:00 am – 12:00 am All
business
5. Cleaning of the M-S 11:00 pm – 12:00 am Service Crew
Coffee shop
12:00am
6. Closing of the Coffee M-S Manager
shop.
Production Table
The production officer is the one in charge of the preparation and processing of
the products to be offered to the customers. The products will be prepared upon the order
of the customer.
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3.5 Sources of Raw Materials
The sources of raw materials will be gathered through searching some
information coming from different markets and store. The purpose of this is for the
proponents to know the availability of the materials which will be needed in the proposed
business. To sustain the availability of the raw materials, the proponents will ensure that
all the materials needed to run the business is available within Daet, Camarines Norte and
would be easily purchased. The primary source will be the Houseware Plaza and SM
Hypermarket located at Daet, Camarines Norte. For rare ingredients, supplies will be
outsourced.
3.6 Technical Specification of the Business
Upon entering the La Espresso Yourself Café, the customers will proceed to the
counter where the service crew will ask for the customer’s order. The customer will
choose among the menu listed and give the corresponding payment. While the crew is
preparing the customer’s order the customer can enjoy comfortably the place by taking
photos, playing board games, listening to music provided by the cafe until the coffee that
the customer ordered arrive. In addition, the customer can also enjoy an unlimited
internet connection and the fully air-conditioned atmosphere while staying at the café
drinking a cup of coffee.
If the order is for take-out, the customer will proceed to the counter and choose
among the menu. Upon payment the crew will prepare the order in 3 to 5 minutes
providing a presentable packaging together with the receipt.
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3.7 Technical Specification of the Business Chart
Dine In Take Out
Customer
Counter Counter
Preparation of Order Preparation of Order
Table Serving Finish
Finish
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3.8 TOOLS AND EQUIPMENTS
Table 14
Quantit Materials Unit Cost Total Cost Usefu Depreciation
y l Life
1 Coffee Machine (with 148,000.00 148,000.00 5 29,600
Grinder and Milk
Frother)
2 Blender 3,760.00 7,520.00 5 1,504
1 Refrigerator 19,999.00 19,999.00 5 4,000
1 Water dispenser 3,998.00 3,998.00 5 800
1 Ice Shaver 1,295.00 1,295.00
1 Speaker 1,999.00 1,999.00
Total 182,811.00 35,903.40
Tools and Equipment
X
Table 15
Furniture and Fixtures
Unit
Quantity Materials Total Cost Useful Life Depreciation
Cost
3 Bar Stool 1308.00 3,924.00 5 784.80
10 Bean bags 1999.00 19,990.00 5 3,998.00
Table and
4 4199.75 16,799.00 5 3,359.80
Chairs
3 Table 390.00 1,170.00
Total 41,883.00 8,142.60
X
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Table 16
Quantity Materials Unit Unit Total Annual Cost
Cost Cost
5 Glass Espresso Cups Pc. 129.0 645.00 645.00
0
2 Frappe Glass Set 755.0 1510.00 1,510.00
0
2 Cappuccino Glass Set 409.0 818.00 818.00
0
1 Steaming Pitcher Pc. 340.0 340.00 340.00
0
2 Glass Water Pitcher Pc. 132.0 264.00 264.00
0
1 Spoon Set 99.00 99.00 99.00
1 Measuring Spoon Pc. 100.0 100.00 100.00
0
1 Measuring Cup Pc. 100.0 100.00 100.00
0
2 Tray Pc. 177.0 354.00 354.00
0
1 Cups Organizer Pc. 288.0 288.00 288.00
0
TOTAL 4,518.00 4,518.00
Kitchen Wares
Table 17
Office Supplies Asset
Quantit Materials Unit Total Useful Depreciation
y Cost Cost Life
1 Air Conditioning 23,999.0 23,999.0 5 4,799.80
Unit 0 0
Total 23,999.0 23,999.0 5 4,799.80
63
0 0
Table 18
Office Supplies
Quantity Materials Unit Quantity Total Cost
1 Ballpen Set 99 99.00
1 Calculator Pc. 155 155.00
1 Record Book Pc. 182 182.00
5 Receipt Pcs. 35 175.00
TOTAL 611.00
Table 19
Sanitation Supplies
Quality Materials Unit Unit Total Annual
Cost Cost Cost
1 Soft Broom Pc. 75.00 75.00 75.00
1 Hard Broom Pc. 130.00 130.00 130.00
1 Trash Can Pc. 120.00 120.00 120.00
1 Garbage Bag Set 98.00 98.00 1,176.00
3 Hairnet Pc. 30.00 90.00 450.00
3 Apron Pc. 90.00 270.00 270.00
3 Sponge Pc. 15.00 45.00 540.00
1 Dishwashing Liquid Pc. 150.00 150.00 1,800.00
2 Hand Gloves Pc. 50.00 100.00 500.00
Total 1,078.00 5,061.00
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Table 20
Overhead Cost
Item Total Cost Annual Cost
Indirect Materials 9,155.00 107,460.00
Power Consumption:
Coffee Machine 1,095.44 13,145.38
Refrigerator 864.35 10,372.25
Wi-Fi 990.4 11,884.87
Ceiling Fan 1,575.64 18,907.74
Fluorescent Lamp 9,363.83 112,366.05
Blender 450.18 5402.21
Air Conditioning 2,295.94 27,551.29
Water Dispenser 960.39 11,524.72
Ice Shaver 600.24 7,202.95
Speaker 150.06 1,800.73
Total 18,346.47 220,158.19
Table 21
Indirect Materials
Quantity Materials Unit Monthly Annual Cost
Cost Cost
1 Tissue 30 30.00 360.00
750 Coffee Stirrers 2.5 1,875.00 22,500.00
30 Straws 6 180.00 2,160.00
Total 2,085.00 25,020.00
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Table 22
Packaging Expense
Quantity Materials Unit Monthly 2019
Cost Cost
750 Paper Cup and Lids 4 3,000.00 36,000.00
750 Plastic Cup Lid 5 3,750.00 45,000.00
Total 6,750.00 81,000.00
Table 23.1
Ingredients for Cappuccino
Quantity Unit Ingredients Unit Daily Monthly Annual
Cost Cost Cost Cost
367 Grams Chocolate liqueur 0.54 198.18 5,945.40 71,344.80
365 Grams Maple syrup 0.38 138.70 4,161.00 49,932.00
350 Grams Brewed espresso 0.53 185.50 5,565.00 66,780.00
343 Ml Whole milk 0.07 24.01 720.30 8,643.60
1 kg. Ground cinnamon 0.80 0.80 24.00 288.00
Total 547.19 16,415.7 196,988.40
0
Table 23.2
Ingredients for Espresso
Quantity Unit Ingredients Unit Daily Monthly Annual
Cost Cost Cost Cost
1000 g. coffee beans 0.39 390.00 11,700.00 140,400.00
Total 390.00 11,700.00 140,400.00
Table 23.3
Ingredients for Mocha Latte
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Quantity Unit Ingredients Unit Daily Monthly Annual
Cost Cost Cost Cost
340 Ml Hot Espresso or 0.81 275.40 8,262.00 99,144.00
Strong Coffee
353 Grams Chocolate Syrup 0.55 194.15 5,824.50 69,894.00
350 Ml Steamed Milk 0.01 3.50 105.00 1,260.00
355 Ml Vanilla 0.25 88.75 2,662.50 31,950.00
Total 561.80 16,854.00 202,248.00
Table 23.4
Ingredients for Cold Brew Coffee
Quantity Unit Ingredients Unit Daily Monthly Annual
Cost Cost Cost Cost
1325 Gram coffee beans 0.39 516.75 15,502.50 186,030.00
s
Total 516.75 15,502.50 186,030.00
Table 23.5
Ingredients for Iced Caramel Macchiato
Quantity Unit Ingredients Unit Daily Monthly Annual
Cost Cost Cost Cost
240 Ml vanilla syrup 1.80 432.00 12,960.00 155,520.00
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505 Ml Milk 0.10 47.98 1,439.25 17,271.00
420 Ml Espresso 0.20 84.00 2,520.00 30,240.00
230 Ml Caramel Sauce 0.03 5.75 172.50 2,070.00
Total 569.73 17,091.75 205,101.00
Table 23.6
Ingredients for Java Chip Frappuccino
Quantity Unit Ingredients Unit Daily Monthly Annual
Cost Cost Cost Cost
1775 Gram Chocolate Chips 0.03 44.38 1,331.25 15,975.00
s
1375 Gram Whipped Cream 0.05 71.50 2,145.00 25,740.00
s
600 Gram Essenso 0.68 408.00 12,240.00 146,880.00
s
Total 523.88 15,716.25 188,595.00
Table 24
Power Consumption
Quantit Equipment Watt Hour Monthly Annual Cost
y Cost
1 Coffee Machine 730 5 1,095.44 13,145.28
1 Refrigerator 120 24 864.35 10,372.20
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1 Wi-Fi 220 15 990.40 11,884.80
5 Ceiling Fan 70 15 1,575.64 18,907.68
26 Fluorescent 80 15 9,363.83 112,365.96
Lamp
1 Blender 300 5 450.18 5,402.16
1 Air Conditioning 510 15 2,295.94 27,551.28
1 Water Dispenser 640 5 960.39 11,524.68
1 Ice Shaver 400 5 600.24 7,202.88
1 Speaker 100 5 150.06 1,800.72
Total 18,346.47 220,157.64
Table 25
Water Consumption
Utilities Consumption per Monthly 2019
Month
10 Cubic Meter 404 4,848.00
Table 26
Promotional Expense
Quantit Unit
Description Total Cost Annual Cost
y Cost
100 Pins & Keychains 30.00 3,000.00 36,000.00
320.0
2 Tarpaulin 640.00 640.00
0
Total 3,640.00 36,640.00
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Table 27
Internet Expense
Quantity Description Unit Cost Total Cost Amount Cost
1 WiFi Fee 1,500.00 1,500.00 18,000.00
Total 1,500.00 18,000.00
Table 28
Internet Installation
Quantity Description Unit Cost Total Cost Annual Cost
1 Wi-Fi 2,000.00 2,000.00 2,000.00
Installation
Total 2,000.00 2,000.00
Table 29
Freight-In
Monthly Annual
Freight-In 500 6,000.00
Total 500 6,000.00
Table 30
Rent Expense
Monthly Annually
Rent 5,000.00 60,000.00
Total 5,000.00 60,000.00
Table 31
Licenses and Permits
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Description Cost
Mayor’s Permit P 1,000.00
Treasurer 500.00
Sanitary/Medical 100.00
Business Clearance 100.00
Barangay Clearance 50.00
BIR 500.00
CTC 500.00
DTI 300.00
Fire Inspection Permit 100.00
SEC 2,500.00
Total 4,650.00
Table 32
Leasehold Improvements
X Materials Quantity Unit Unit Cost Total Cost
Tile works Cement 5 bags 250 1,250.00
(50kg.bag)
Granite tile 50 pcs. 180 9,000.00
60x60
Unglazed tile 50 pcs. 60 3,000.00
20x20
Sand 3 cubic 450 1,350.00
meter
Acoustic ceiling 50 pcs. 160 8,000.00
tile
Gravel 2 cubic 600 1,200.00
71
meter
Painting Primer 5 pcs. 540 2,700.00
Tinting Colors 3 pcs. 100 300.00
Pemacoat 5 pcs. 520 2,600.00
Putty 3 pcs. 350 1,050.00
Floor and wall 10 pcs. 266 2,660.00
tile sticker
Plywood 15 pcs. 360 5,400.00
Other materials Kitchen Sink 1 pc. 350 350.00
and fixtures
Lavatory 1 pc. 800 800.00
Sliding Window 1 set 850 850.00
Toilet Bowl 2 pcs. 3,900.00 7,800.00
Labor 2 persons 10,500.00 21,000.00
Total 69,310.00
3.13 Business Location and Floor Plan
The proposed business named La Espresso Yourself Café is located at Zabala St.,
Daet, Camarines Norte in front of Centro Department Store. Each proponent has her own
task in the operation of the business. Each of them has a designated area to properly
accommodate customers and serve them with an excellent service giving comfort,
entertainment and no delay.
The business will be composed of areas such as:
1. Cashier/order Desk- serves as a counter in the coffee shop where the customer
can pay and take their order at the same time. The Finance Officer will be the
one who will be in-charge of this area to monitor and manage the cash.
2. Product Counter – A counter where the ordered products are being rendered to
the production officer to be made and to serve to the customers.
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3. Serving table and Private area - a place where customers can stay, relax and
chill by just enjoying their coffee
4. Comfort Room – For personal necessities of the customers and employees.
5. Stock room – Storage of supplies and equipment and located near the office.
6. Fire Exit – An emergency exit in case of any form of emergency where
personnel and customers can use for safe passage.
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Figure 7
Floor Plan
Figure 8
Perspective View
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Figure 9
Front View
75
Figure 10
Left Side View
76
77
Figure 11
Right Side View
78
Figure 12
Rear View
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Figure 13
Vicinity Map
