46

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
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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
 74

Figure 9
Front View
 75

Figure 10
Left Side View
76
 77

Figure 11
Right Side View
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Figure 12
Rear View
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Figure 13
Vicinity Map