Five Things to Consider when Looking for the Best Mobile Bar for your Event

Got an event? Try getting a Mobile Bar to keep the guests entertained and make your event stand out. 

Here are the top five things to look in a Mobile Bar to ensure you have a smooth-flowing party or event.

1. Bar Set-up

The Bar will be the first thing guests will notice in the event. Is the bar set-up ordinary or have a little "extra" in the ordinary? Today most of the mobile bars are customized with lights, sound control, etc. Tidiness is also a factor in the set-up - glasses, cups, tissue, straw, trash. Presenting the drinks also boost the visual appearance, a beverage tower, unique pitcher and glasses are commonly used. If the bar set-up is awesome, chances are the guest will enjoy the event more likely.

2. Taste

Now that the bar is already set, lets's take a look at the drinks. Most guests will look for the familiar cocktails like margarita, whiskey sour, long island. Be sure the mobile bar catering your event have this and knows the classic drinks. There are also the adventurous ones that are looking for a new taste. Here the mobile bar can exhibit their original concoctions or craft cocktails, their signature drinks. Stocking up some beers and premium liquors will be an option too.

3. Price

Event organizers usually have a range of budget to work with. The affordability of the services for mobile bar depends on how many types of drinks to be served, number of hours bar will open, number of guests they can serve. A common package is 5 type of drinks for 4 hours serving 30 guests. Price quotation can be fixed, or it can be negotiable if there are more guests or more type of drinks. Professional entrepreneurs usually can adjust based on client needs to make sure that the money for the services are worth it.

4. Customer Service

This pertains to the professionalism of the mobile bar caterer with the client and with the guests. There should be a smooth flowing process before the event, during the event and even after the event. They must have the right attitude like easy to talk with, always smiling and can suggest or entertain people. 

5. Wow Factor

This will be the first impression and over-all experience when you hire a mobile bar for your event. It can be based on how you got your mobile bar caterer, positive feedback or testimonials, awards given to the mobile bar. As long as there is a quality product and quality service it will always be the wow factor of a mobile bar.

Be sure to consider these five things when looking for the best mobile bar for your event.

You are now ready to have your own mobile cocktail party at home, in the office or the nearest rooftop or pool. Be sure to try out some International standard cocktails, shooters, craft cocktails and mocktails.

A Mobile Bar with an excellent set-up. Unique tasting drink letting you have a flavor experience. Affordable prices for any event. Great customer service to enjoy with. and the wow-factor only you can define...

One of the Best Mobile Bar in the metro is Counter Culture Cafe or simply C3. C3 is awarded by Q Asia Magazine as Best Shooters Bar providing quality service and product quality. C3 is aso recognized as Most Outstanding Elite Beverage Bar Provider by the National Consumers' Choice Awards Council, Consumer Eye Marketing & Research, ShopBest Magazine and Philippine Events Specialist and Marketing Services Co. Ltd.

An Elite Beverage Bar, catering to the clients needs and wants. Counter Culture Cafe (C3) will cover from House Parties to Corporate Events and other different Celebrations. C3 provides innovative beverage concoctions infusing coffee, alcohol, fruit juice, jelly, wine, soda and tea.

We guarantee into bringing "A FLAVOR EXPERIENCE" to our patrons with our cocktails, shooters, mocktails and coffee concoctions together with fun and excitement.

C3 accepts bookings for weddings, birthdays, corporate events, special occasions and any other special events you might have in mind.

For inquiries and reservations please call 09334567125 and 09152904135. Email us at counterculturecafe.c3@gmail.com. Like and follow us on Facebook, and Instagram,@CounterCultureCafe

How to Make a Tequila Sunrise

Tequila Sunrise

The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine and served unmixed in a tall glass . The modern drink originates from California in the early 1970s, after an earlier one created in the 1930s in Arizona. The cocktail is named for its appearance when served, with gradations of color resembling a sunrise.

Ingredients:

1 1⁄2 oz. Tequila                             

   1⁄2 oz. Grenadine                           

             Orange Juice                     

Procedure:

Pour Grenadine into a tall glass first. 

Then add Tequila and fill  with ice and Orange Juice.

Garnish with an Orange Slice.

A Holiday Drink - Sangria

Want to learn a classic drink to make this holiday special?

Here is an easy recipe on How to Make a Sangria.

L-R Red Wine, Orange Juice, Lime Juice

Ingredients:
Ice
Red Wine
Orange Juice
Sugar

Optional:
Fruits - Apple, Orange, Lemon
Lime






Procedure:

Lemon Ice cubes

• Put ice in a glass.
• Pour 1 part of  Red Wine and 2 parts Orange Juice. (e.g. 15ml red wine: 30ml orange juice)
• Add a little sugar.
• Stir. Add fruits of your choice.

Enjoy your drink.

Sangria with Apples and Lemons

Coffee and Alcohol

Upcoming for 2015....

Since Counter Culture Cafe is an Elite Beverage Service Bar, we do make drinks link coffee concoctions, cocktails and mocktails.

Most of the previous blog entries are about coffee. We will be soon posting articles about alcohol, cocktails and other things as long as it is related to beverages. 

We will be an informative blog for all types of beverage enthusiasts - barista, bartender, mixologist 

September 29: International Coffee Day

Love Coffee? 

Celebrate Coffee!

Coffee in the morning; coffee and a catch up with old friends; going for coffee with your new hot date – we drink coffee morning, day and night with friends, business associates and lovers. You have only to walk down the nearest high street and note the number of coffee chains to realise the extent of our love affair with our favourite caffeinated beverage.

Whether you favour espresso, americanos, lattes or cappuccinos; iced, decaf, instant or filter – Coffee Day is the day to savour and appreciate your beverage, and maybe even pick one up for free at certain chains in the USA.

Coffee Day also marks the long history of the drink: the properties of coffee beans are thought to have first been discovered in Ethiopia. The beans are actually the pits found in the coffee berry or cherry. The story goes that a 9^th century goat herder noticed their stimulating effects on his goats and began experimenting.

Coffee drinking was originally popularised in the Arab world from around the 15^th century spreading across Asia then to Italy and across Europe and to the Americas – and finally to your coffee cup.

Today, coffee is one of the world’s biggest crops so buying ethically grown coffee is all the more important – be sure to be selective in buying your cup of coffee and supporting ethical trade.

So when you drink your cup of coffee today, inhale its aroma, taste its dark and full-bodied flavour, think about its story – but most of all enjoy.

from: http://www.daysoftheyear.com/days/coffee-day/

International Coffee Day (also known as Coffee Day or National Coffee Day) is an annual event observed on September 29 in a handful of countries[ for the celebration and enjoyment of the popular beverage coffee. This day is also used to promote fair trade coffee and to raise awareness for the plight of the coffee growers. On this day, many businesses around the world offer free or discounted cups of coffee. Some businesses share coupons and special deals with their loyal followers via social networking. Some greeting card companies sell National Coffee Day greeting cards, as well as free e-cards to help celebrate the occasion.

Setting up the Barista Station

Mise en Place for Coffee Service

• Turning on machines to achieve correct pressure
• Setting out cups, mugs, saucers, plates, jugs
• Ensuring supplies of milk varieties and sugars, including specialized sugars and substitutes
• Assembling flavorings and toppings
• Laying out flatware, serviettes, wipes, etc.

Cleaning Methods Appropriate for Machine Parts

• Cleaning the bean hopper using wet method and dry thoroughly before refilling
• Cleaning all remaining parts using dry cleaning method
• Backflushing group heaads according to industry method, using a blank filter and machine detergent
• Soaking steamer wands in hot water with steam venting to soften caked-on milk and wipe with damp cloth
• Washing drip trays
• Removing shower screens and diffusers. If appropriate, brush.
• Cleaning around the inside of the group head using an appropriate brush
• Cleaning group handle and filter basket, steam arm spout after removing using wet method

Maintenance Checks Regularly on the Machine

• Ensuring the doser arm delivers the correct dosage of coffee
• Stripping the grinder of all working parts, observing required safety procedures
• Checking grinder blades on a weekly basis to determine wear
• Checking steam pressure
• Replacing worn blades, filters and other parts as required

Taking Care of the Espresso Machine

Daily Maintenance Task of the Espresso Machine

• Checking water temperature
• Rinsing of the porta filter
• Cleaning of brew heads
• Back flushing

Monitoring  Procedures of the Espresso Machine

• Monitoring the water level
• Checking if water pump is functioning smoothly
• There should be occasional release of steam on top of the machine where the cups are located

C3: Counter Culture Cafe :"A Flavor Experience"

C3:Counter Culture Cafe

"A Flavor Experience" 

TRIVIA:
C3 is a feasibility study of students from UST-HRM Batch 2011

please like our page:

https://www.facebook.com/counterculturecafe

H2 Batch 2011
Clockwise from Top Left - Ra, Cid, Jeff, Lloyd, Bern,
Joy, Quenie, Malta and Jonalyn

CFAD partners
L-R: Kit, Cha, Nikka

2009-2010 Feasibility Studies

Description

An Elite Beverage Bar in the Making, catering to the clients needs and wants. Will cover from House Parties to Corporate Events and other different Celebrations. C3 provides innovative beverage concoctions infusing coffee, alcohol, fruit juice, jelly, wine, soda and tea.

We guarantee into bringing "A FLAVOR EXPERIENCE" to our patrons with our cocktails, shooters, mocktails and coffee concoctions together with fun and excitement.

Basic Coffee Concotions

Espresso

The literal meaning of the word "espresso" is "made on the spur of the moment". In Italy, it is chiefly used to describe coffee. It is the fresh extract of coffee. Espresso coffee should be served withing 20 seconds after it has poured.

Cappuccino

A standard Cappuccino is one part espresso with about three part of frothed milk. Cappuccino is more coffee and less milk using foam milk. The foam milk on top of the cappuccino acts as an insulator to help retain the heat of the liquid, allowing it to stay hotter longer.

Cafe Latte

Consistency is milkier than Cappuccino. One part espresso with at least five parts steamed milk and only a small amount of froth on top. Latte is less coffee and more milk and has latte art by the skills of the Barista.

Cafe Mocha

One part espresso with one part chocolate syrup and two to three parts of frothed milk. Optionally topped with whipped cream and chocolate drizzle.

Types of Espresso

Different Types of Espresso

• Ristretto Italian for "shortened". 

Espresso coffee drink extracted using less water, yielding a stronger taste. In some countries, referred to as a "short black".

• Lungo Italian for "long".

Espresso made by running about double the amount of water through the ground coffee. In some countries, referred as a "long black".

• Doppio Italian for "double".

Two measures of ground beans. In most English speaking countries, referred to as "double shot".

• Americano

Espresso coffee with additional hot water added to the extracted coffee.

• Corretto "corrected"

In which liquor, particularly "grappa" is added to the extracted espresso coffee.

Other Variations

• Espresso Con Panna

Espresso with a dollop of whipped cream

Con Panna means "with cream" in Italian

• Espresso Macchiato

Espresso with a dollop of milk foam. 

Macchiato means "marked" in Italian.

Espresso Extraction

Three things that affect extraction time

1. Dose - How much coffee you put in the portafilter
2. Tamp - How hard you pack the coffee in the portafilter
3. Grind - How fine or coarse the coffee is ground

Parts of Espresso

Espresso

The literal meaning of the word "Espresso" is "made on the spur of the moment". In Italy, it is chiefly used to describe coffee. When you ask for the "espresso" in a bar or restaurant, it always meant coffee. It is the fresh extract of coffee. Espresso should be served withing 20 seconds after it has poured.

Three Parts of an Espresso

1. Crema (Emulsion)- Produced when the oil gets emulsified by the pressure of the Espresso Machine.
2. Body (Suspension)- Particles and gas bubbles that are suspended in an espresso, helps inhibit the bitter flavor of the coffee.
3. Heart (Solution)- Water soluble elements.

Processing of Coffee

Dry Method

• The oldest, most natural and cheapest method.
• The fruits either dry on the tree or the tree is shaken or stripped.
• The ripe and unripe fruits are spread out, dried and shriveled under the sun.
• The beans are raked several times to make sure they dry evenly.
• The beans passes through a hulling machine to separate the skin from the beans.

Wet Method

• The beans are handpicked; fully ripened, quality beans.
• The beans are washed and water is gently sprayed over them to remove the pulp and any debris.
• Then they are dried in the sun and finally a hulling machine removes the protective silver skin that adheres to the beans surface.

History of Tea

Most of the greatest discoveries of the world happened unexpectedly, just like with the history of one of the world’s well loved beverage- TEA. 2737 BC, Sheng Nung, a Chinese Emperor, was boiling the water he was about to drink, when suddenly, a tea leaf fell into his water. The tea then was boiled together, when the Emperor, who happened to be a scientist too, noticed that the water became so tempting, exhilarating and refreshing. From that time on, he never drank a cup of water without boiling it with the tea leaf. And that accidental falling of a tea leaf gave way for the birth of traditional drinking of tea.

Camellia Sinensis

Tea is a beverage using dried leaves from a tree called Camellia Sinensis. People often thought that each type of tea came from different plants, but in reality, it all rooted to the plant of Camellia Sinensis.

Teas made from herbs, flowers or fruits are not actually teas. They do not contain Camellia Sinensis at all, and the caffeine content and the health benefits are not as same as with the real tea that came from the plant of Camellia Sinensis. These are called as “Tisanes”, often associated or called as tea simply because the method of steeping is also involved in its preparation.

Types of Tea

Generally, all kinds of tea originated from a single plant called Camellia Sinensis, these type of tea were differentiated after the processes it had undergone. The three basic types of tea are as follows:

Green Tea

It is steamed, rolled out on mats and heated

Oolong Tea

This type is the hybrid of green and black tea. To produce this type, leaves are wilted, withered, rolled out and semi-fermented.

Black Tea

 This type of tea has the highest caffeine content. Its leaves are fully fermented. Fermentation refers to the breaking down of chlorophyll which makes the leaves black (science calls this enzymatic oxidation).

Green Tea

Black Tea

Oolong Tea

Wine Storage

How Wines should be stored?

• In a horizontal position
• In a cool, still, dark and ventilated room
• Away from strong odors to ensure the wine does not become contaminated

Type of Wines

Wines - An alcoholic beverage that is produced from partial an/ or complete fermentation of the juice of fresh ripe grapes. Wine is usually fermented from grapes.

General Types of Wine

Table Wine

Appropriate with the main course. Includes still white, red, rose, blush or light white. They are called natural or still wines because they are produced out of natural fermentation.

Appetizer (Aromatized) Wine

Made at the same way as natural wines but during fermentation, aromatics are added. These types of wine have no production and no vintage. They are usually served as aperitif. Appetizer wine is usually served before meal to stimulate appetite.

Dessert or Fortified Wine

Appropriate after dinner or to complement a dessert. Includes sweet white table wines and fortified wines, examples are port wine and ice wine.

Sparkling Wine

Considered as "King of all Beverages". Its quality is perfected by a secondary fermentation in the bottle. It can be served any time. Example - Champagne.

History of Chocolate

History says that chocolate before started out as an alcoholic beverage, fit only for a king. The process used was same with the process of making wine. Anthropologists discovered a cacao residue on a pottery which appears that the sweet pulp of cacao fruit was fermented into an alcoholic beverage date back as far as 1400 AD. It was also believed that chocolates were served before as a spicy drink, flavored with chili powder. Ancient tribes in Central America serve this drink only to the most high rank officials and important visitors of their tribe.

The etymology of the term “chocolate” came from the Aztec word “xocoatl”, which refers to the frothy and bitter drink made from the cacao beans. The Latin name of the Cacao tree has a scientific name of Theobroma Cacao, which means "food for the Gods”.

Chocolate in the ancient period was also used as a monetary unit. 1000 AD, cocoa beans are used as a form of payment. Taxes are paid using these beans. Over the centuries, only the Kings and Queens can afford to drink this and the poor cannot. Cocoa beans are also used as a unit of calculation. Like for example, 100 cocoa beans can bought a slave, 10 cocoa beans can bought the services of a prostitute and four cocoa beans got you a rabbit for dinner. After 30 years, the price of rabbit was equal to 100 cocoa beans, and one single cocoa bean could buy a ripe avocado or tomato.

When chocolate reached Spain, it was first called “the bitter drink for the pigs”. Spaniards did not like it spicy, until the Spanish Princess Anna tried drinking it with sugar. Chocolate then became a famous drink to them, and again, only the elite and royalties could enjoy.