Prolog ; What is the Cafe BASE menu?
How to make the BASE menu?
Base Cafe Beverage Flavors' Backbone
Determine the texture of the liquid beverage
Point Beverage Flavor Cheat Key! Second Base
Elements that describe the Garnish menu
& Tools Core Essential Tools

Section 1〉〉 Fruit Base

Cherry Base

** Making the Cherry Base
Cherry Shake Cool
Amarena Cherryade Cool
Cherry Tea Hot
Cherry Financier Dessert

Lemon Base

**Making the Lemon Base
Shiso Lemonade Cool
Fennel Lemon Tea Hot
Lemon Coke Cool
Lemon Madeleine Dessert

Grapefruit Base

**Making the grapefruit base
Honey Dream Tea Hot
Jahubble Cool
Omongade Cool
Grapefruit Dressing Dessert

Strawberry Base

**Making the strawberry base
Strawberry Smoothie Cool
Strawberry Milk Cool
Strawberry Matcha Bubble Tea Cool
Strawberry Cream Cheese Dessert

Kiwi Base

**Making a Kiwi Base
Kiwi Vita Power Cool
Kiwi Black Tea Iced Tea Cool
Kiwi Arugula Juice Cool
Kiwi Roll Jelly Dessert

Green Grape Base

**Making the green grape base
Green Grape Cheese Foam Cool
Green Grape Kale Juice Cool
Basil Green Grape Ade Cool
Green Grape Konjac Jelly Dessert

Watermelon Base

**Making the watermelon base
Watermelon Lemon Cellar Cool
Watermelon Granata Cool
Cool
Watermelon hwachae Dessert

Apple Base

**Making the apple base
Rose Apple Iced Tea Cool
Apple Milkshake Cool
Apple Cinnamon Cool & Hot
Apple Butter Jam Dessert

Blueberry Base

**Making the Blueberry Base
Blueberry Cream Cheese Smoothie Cool
Blueberry Milk Tea Cool
Blueberry Energy Water Cool & Hot
Blueberry Cheese Bar Dessert

Section 2〉〉 Vegetable Base

Carrot Base

**Making the carrot base
Beta-carotene Cool
Carrot Vanilla Milk Cool
Carrot Apple Juice Cool
Green Tea Carrot Yanggaeng Dessert

Tomato Base

**Making the tomato base
Tomato Red Power Juice Cool
Tomato Greek Yogurt Cool
Tomato Basil Ade Cool
Sriracha Tomato Ketchup Dessert

Ginger Base

** Making the ginger base
Ginger Cream Milk Cool
Ginger Berry Cool
Ginger Honey Chamomile Cool
Ginger Caramel Dessert

Beet Base

** Creating a beat base
Beet Raspberry Ade Cool
ABC Juice Cool
Vitremonti Hot
Beet Cranberry Scone Dessert

Section 3〉〉 Coffee Base

Cold Brew Base

** Making a cold brew base
Dutch Cube Latte Cool
Dutch Cream Spener Cool
Dutch Clean Diet Water Cool
Cold Brew Tiramisu Dessert

Instant Coffee Base

**Making instant coffee base
Homage to 333 Cool & Hot
Dalgona Coffee Cool
Coffee Fizz Cool
Coffee Canelé Dessert

Cinnamon Espresso Base

**Making the Cinnamon Espresso Base
Cinnamon Orange Latte Cool
Cappuccino Frappuccino Cool
Cinnamon Mandarin Duck Milk Tea Cool & Hot
Cinnamon Bread Pudding Dessert

Vanilla Espresso Base

**Making a Vanilla Espresso Base
Real Vanilla Bean Latte Cool & Hot
Vanilla Bubble Tea Latte Cool
Vanilla Coffee Hunt Cool
Vanilla Latte Cupcake Dessert

Hazelnut Espresso Base

**Making the Hazelnut Espresso Base
Hazelnut Cream Coffee Cool & Hot
Hazelnut Latte Cool
Cool, a double-flavored summer coffee
Coffee Flavored Granola Dessert

Mocha Espresso Base

**Making a Mocha Espresso Base
Kahlua Milk Cool & Hot
Strawberry Mocha Latte Cool
Malt Shake Cool
Mocha Pound Cake Dessert

Section 4〉〉Herb & Tea Base

Hibiscus Base

**Making the Hibiscus Base
Hibseekers Ginger Tea Cool & Hot
Dragon and Hibiscus Ice Cool
Jeju Dam Hibiscus Cool
Hibiscus Pickle Dessert

Black Tea Base

**Making the black tea base
Earl Grey Frappé Cool
Ashatsu Cool
Milk Tea Cool & Hot
Earl Grey Pavé Chocolate Dessert

Masala-Tea Base

**Making the Masalathi Base
Masala Stout Cool
Masala Grape Juice Cool
Masala Chai Hot
Masala Bacon Onion Jam Dessert

Mint Base

**Making a mint base
Mint Americano Cool
Oatly Mint Choco Cool & Hot
Cucumber Mint Cool
Mint Lemon Mayo Dessert

Bonus
Base × Base

ⓐ Grapefruit base × Black tea base ⇒ Black tea grapefruit ade
ⓑ Mint base × black tea base ⇒ mint black tea latte
ⓒ Lemon Base × Cold Brew Base ⇒ Lemon Cold Brew
ⓓ Instant coffee base × apple base ⇒ Apple Macchiato
ⓔ Carrot base × Apple base ⇒ Vegetable milk floss
ⓕ Strawberry base × Beet base ⇒ Strawberry shake
G Blueberry Base × Ginger Base ⇒ Purple Smoothie
ⓗ Green Grape Base × Mint Base ⇒ Cool Jelly Green Grape

Close-up in the book

Q&A with the Author: What is a Concentrated Base?

Q How is it different from a concentrate base, syrup or syrup?

Typically, cheong is fruit slices or chunks pickled with sugar.
Syrup is made by preserving fruit using sugar and water, and then using only the liquid.
The concentrated base introduced in the book captures the essence of flavor through methods such as juicing, heating, and infusing.
It is thicker than fruit syrup and enhances the flavor and individuality of the menu.


Q What are the key points in creating a concentrated base?

Usually, fruits and vegetables are juiced or ground, and coffee, herbs, and teas are infused to create a base. In this process, attention is paid to the original taste, aroma, and color of the ingredients.
These three must be distinct so that when mixed with liquid to make a drink, the final result will retain its original character.
If I had to pick one out of the three, it would definitely be fragrance.
A good base is one where the flavor is masked by the sweetness but the aroma is still alive.


Q Are there any points to be careful about when using it?

If the base itself has high acidity, it is easy to separate when mixed with dairy products.
Also, since all concentrate bases have a sweetness, you should estimate the final sweetness level when making the menu in advance and mix it so that the sweetness is not emphasized.
The completed concentrate base must be refrigerated before use to maintain its original flavor.


Q What did you pay most attention to when creating the book?

I put a lot of effort into the vegetable base part.
Since there are not many menus using vegetables in domestic cafes, I wanted to create a more diverse menu.
And for those of you who run a cafe, we've invested time into creating a variety of bases based on espresso.


Q Who would you recommend this book to?

A cafe run by a single person has the advantage of extending the shelf life of ingredients, and a cafe with a large staff can produce consistent flavors no matter who makes the food.
At home, you can make your own drinks using the base and take them out in a tumbler.
You can make a lot of it and prepare it as a special gift.