Part 3 - FS - Xyries CAFE

II.
Technology Feasibility
A. Product(s)
B.
Products Description Illustrations
Coffee:
It is a coffee brewed by forcing hot
water through finely ground darkly
Espresso roasted coffee beans.
It is a classic coffee that’s constructed

with the two pillar ingredients:
Latte espresso and steamed milk.
It is an espresso-based coffee drink

that originated in Italy, and is
Cappuccino traditionally prepared with steamed
milk foam.
Freshly steamed milk with vanilla-

flavored syrup marked with espresso
Caramel macchiato and topped with a caramel drizzle for
an oh-so-sweet finish.
It is a type of coffee drink prepared
by diluting an espresso with hot
Café Americano
water, giving it a similar strength to,
but different flavor from, traditionally
brewed coffee.
When espresso meets white chocolate

sauce and steamed milk, and then is
White chocolate mocha
finished off with sweetened whipped
cream to create this supreme white
chocolate delight.
It consists of coffee or crème base,

blended with ice and other various
ingredients like flavored syrups,
Frappuccino usually topped with whipped cream
and or spices
It's coffee from coffee beans that have
had at least 97% of their caffeine
Decaffeinated coffee
removed.
It is a chilled coffee, typically

sweetened or flavored and served
over ice.
Iced Coffee
It is a combines espresso, bittersweet

mocha sauce and steamed milk for a
sweetly satisfying coffee. Top it off
with whipped cream and chocolate
Café Mocha shavings
B. Manufacturing process
Early in the morning before the stores open all the raw materials needed will be prepared
and make sure that there are enough supplies for the day. The preparation of Espresso is a lot of
work. It will begin by dosing the ground coffee into a porta filter. Tap the porta filter handle
gently on the tamp mat to distribute the ground coffee evenly. Take the tamper and press it down
onto the ground coffee, making sure both tamp straight and use sufficient pressure. The pressure
is important as this will ensure the coffee is adequately compressed and that the puck will retain
its shape. Using the tamper, polish the surface of the ground coffee. Rinse the group head before
inserting the porta filter (brush the group head if it needs to). This will remove any old coffee
particles from the shower head. Insert the porta filter handle into the group head and start
brewing the espresso! Once the machine stops remove the cup from the machine tray and serve.
Latte
Cappuccino
Caramel Machiato
Café Americano
White Chocolate Mocha
Frappuccino
Decaffeinated Coffee
Iced Coffee
Café Mocha
C. Plant size and production schedule
The size of the workshop is below 500 square meter which can accommodate 10 to 15
customers per batch. It has sink counter, barista side and the cashier serving counter in line with
it is the shelf for the cupcakes and muffins. There will be 2 round tables with 3 chairs and a long
table facing outside with 5 chairs. The barista side is wide enough to prepare coffee and he will
be going back and forth. Because everything he needs is on that counter. There are hanging
shelves where the consumables for the takeout orders are there and all his other needs are in the
shelves under the barista counter. On the right side of the barista counter is the sink. It is wide
enough to wash all the dishes and other things to wash. There are also shelves for other supplies
like cleaning materials. Beside the sink is the staff room is where they can change and leave their
things. It will also serve as the utility room where the cleaning materials are kept. In front of the
sink and barista counter is the cashier and serving counter. It has shelf underneath to put the
tissues, paper bags, to go cup bag and other miscellaneous needed for takeout. The space in
between the sink and barista counter and cashier and serving counter is wide enough for 3
persons to move.
D. Machinery and equipment
Machines and equipment is one of the most important things to consider in opening a
café. It will make or break a day of successful opening. Below are the Machines and equipment
needed at Xyries Café.
Machines and
Drawing Use(s) Quantity
Equipment
Espresso machine used to steam and froth liquids 1 pc
(such as milk) for coffee drinks
such as cappuccino and caffe
latte
Coffee grinder The grinder is a tool of great 1 pc

importance in extracting the
aroma and taste from coffee
beans, allowing for the brewing
of delicious, high quality coffee
Industrial Blender Makes it possible to add a 1 pc

variety of drinks, smoothies and
iced coffee options to the menu.
Refrigerator For ice and things that needs to 1 pc
be refrigerated.
POS System It accept payments from 1 pc

customers and keep track of
sales.
E. Plant location

Xyries Café is located at 67 Flamengco st. Brgy Panghulo Obando Bulacan. There are
nearest establishment like the Tongol trading, Mc Iron works Shark Faucet and Lighting, Orocan
plastic store and other small establishments. There is also another subdivision nearby, the
Emerald Subdivision. Also, the location is one ride away to Puregold.
F. Plant layout
Xyries café has a basic layout that includes some general areas like sink, barista counter,
service counter, dining area, and entrance area. There is no comfort room inside since the
owner’s house is just nearby. The staff can go there and do their things. It can cut cost in the part
of the owner. But there is a staff room where they can change and leave their things. It will also
serve as the utility room where the cleaning materials are kept.
G. Building and facilities
Kitchen Sink – where all the dishes and
other things are washed. There are also
underneath shelves for other supplies like
cleaning materials.
The barista counter is where the barista

prepares coffee. Everything he needs is on
that counter. There are hanging shelves
where the consumables for the takeout
orders are there and all his other needs are
in the shelves under the barista counter.
The Staff room is where they can change

and leave their things. It will also serve as
the utility room where the cleaning
materials are kept.
The serving counter is where the transactions

takes place. It is where the payment is
accepted. It is also where the orders are
placed to be given to the customers. It has
shelf underneath to put the tissues, paper
bags, to go cup bag and other miscellaneous
needed for takeout.
The dine-in area is where the happy
moments takes place. It is where the
customers gather and enjoy their coffee.
H. Raw materials
List the raw materials that will be used in making your product.
Espresso Latte Cappuccino Caramel Machiato Café Americano White Chocolate Mocha
Frappuccino Decaffeinated Coffee Iced Coffee Café Mocha
Raw Materials Drawing Use(s) Quantity

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II.

It is a classic coffee that’s constructed

It is an espresso-based coffee drink

Freshly steamed milk with vanilla-

When espresso meets white chocolate

It consists of coffee or crème base,

It is a chilled coffee, typically

It is a combines espresso, bittersweet

White Chocolate Mocha

C. Plant size and production schedule

Coffee grinder The grinder is a tool of great 1 pc

Industrial Blender Makes it possible to add a 1 pc

POS System It accept payments from 1 pc

The barista counter is where the barista

The Staff room is where they can change

The serving counter is where the transactions

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