Coffee shop
Coffee Shop Menu Recipes
26 standard bar recipes with consistent grams, millilitres, temperatures and cup sizes. Plus a coffee guide, Indonesian coffee origins, a brew calculator and a cost-per-cup calculator.
Espresso Bar
Core espresso-based drinks, hot and iced.Espresso (Double Shot)
The base of every coffee shop milk drink. Standard double shot: 18 g of coffee yields 36 g of espresso in 25–30 seconds.
240 ml (8 oz) cupAmericano
Espresso lengthened with hot water. A must-have for customers who like black coffee without sugar.
180 ml (6 oz) cupCappuccino
Espresso with steamed milk and a thick layer of foam, about 1.5 cm. Strong coffee flavour with a silky texture.
240 ml (8 oz) hot, 360 ml (12 oz) icedCaffè Latte (Hot & Iced)
A best seller in most coffee shops. More milk and a thinner foam than a cappuccino, smooth and mellow.
160 ml (5–6 oz) cupFlat White
A double ristretto with a very thin microfoam. The coffee comes through more than in a latte.
90–100 ml glassPiccolo Latte
A mini latte in a small glass, for customers who want strong coffee with just a little milk.
90 ml demitasse cupEspresso Macchiato
Espresso 'marked' (macchiato) with a spoonful of milk foam. Strong, slightly softer than straight espresso.
240 ml hot, 360 ml icedCaffè Mocha
Espresso, chocolate sauce and milk. A favourite for customers who are not used to bitter coffee.
150 ml glass or small bowlAffogato
Vanilla ice cream drowned in hot espresso. An easy, profitable dessert item.
Iced Coffee Milk
The best sellers of Indonesian coffee shops, including a bottled version.Iced Palm Sugar Coffee (Es Kopi Susu Gula Aren)
The signature drink of Indonesian coffee shops. Standard 360 ml cup: double espresso, palm sugar syrup, fresh milk and ice.
360 ml (12 oz) plastic cupClassic Iced Coffee with Condensed Milk
The classic version with sweetened condensed milk for a richer, creamier taste at a lower ingredient cost.
360 ml (12 oz) plastic cupIced Pandan Coffee
An iced coffee variation with fragrant, pale green pandan syrup. A great signature menu item.
360 ml (12 oz) plastic cupIced Oat Milk Palm Sugar Coffee
A dairy-free version for vegan or lactose-intolerant customers. Use barista-style oat milk.
1 litre bottleBottled Coffee Milk (1 Litre)
Palm sugar coffee milk in a 1 litre bottle for takeaway or online orders. About 4 servings.
Signature & Refreshers
Drinks that set your shop apart: espresso tonic, orange coffee and spiced coffee.Espresso Tonic
Espresso over cold tonic water and ice. Refreshing, slightly bitter and bubbly. Best with a fruity single-origin espresso.
360 ml (12 oz) cupIced Orange Coffee
Espresso with fresh orange juice and a little syrup. A refreshing drink for hot afternoons.
240 ml cupIndonesian Spiced Coffee (Kopi Rempah)
Black coffee brewed with ginger, cinnamon, clove and cardamom, sweetened with palm sugar. A signature drink showcasing Indonesian spices.
Manual Brew
Manual brewing for single origins: V60, Japanese iced, AeroPress and cold brew.V60 Pour Over (Hot)
The most popular manual brew in coffee shops. A clean, clear cup that highlights single-origin character.
300 ml glass with iceJapanese Iced Coffee (Iced V60)
V60 brewed directly onto ice. Keeps the aroma while tasting fresh and fruity. The best-selling manual brew on hot days.
240 ml cupAeroPress
A quick brew using hand pressure. Clean with medium body, and easy to keep consistent across baristas.
1.5 litre container, served in a 300 ml glassCold Brew (Coffee Shop Batch)
Coffee steeped in cold water for 14–18 hours. Smooth, sweet and low in acidity. Made as a concentrate for bar stock.
Indonesian Classics
Traditional coffees commonly sold in Indonesian shops: tubruk and sanger.Kopi Tubruk (Indonesian Unfiltered Coffee)
Indonesia's original brewing method: coffee grounds brewed straight in the glass without filtering. An affordable must-have on any kedai menu.
200 ml glassSanger (Aceh-Style Coffee Milk)
Aceh's coffee-house coffee milk: Robusta strained through a cloth, a little condensed milk, then pulled until frothy.
Syrups & Bar Prep
Batch syrup recipes for weekly bar stock.Palm Sugar Syrup for Coffee Shops
Thick palm sugar syrup, the key to iced palm sugar coffee. A batch recipe for 1–2 weeks of bar stock.
Makes about 450 ml (±18 drinks)Pandan Syrup
Natural pale-green pandan syrup for iced pandan coffee and pandan lattes.
Makes about 750 mlSimple Syrup
Basic 1:1 sugar syrup for sweetening iced americano, orange coffee and other drinks.
Coffee brew calculator
Choose a method and enter the number of cups and the size of each. Coffee and water are calculated instantly.
- Coffee
- 18 g
- Water
- 36 g
- Water temp
- 92–94°C
- Grind
- -
- Time
- -
Cost per cup calculator
The starting example is a 360 ml iced palm sugar coffee with typical Indonesian market prices. Replace every figure with your own purchase prices.
- Cost per cup
- -
- Suggested price
- -
- Gross profit per cup
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The price is rounded up to the nearest IDR 1,000. Cost excludes rent, wages, electricity and equipment depreciation.