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PlusT3ch
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Print &
Digital Media |
| Espresso Drinks |
| Specialties |
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Cianfrani special - white chocolate & tiramisu Russian Java- vanilla, caramel & hazelnutCaramel Macchiato- vanilla & caramelSugar Daddy- caramel & hazelnutAlbino Turtle- caramel & hazelnut white mochaAlmond Joy- coconut & almond mochaSnickers- caramel & almond mochaMonkey Mocha- mocha with bananaPolar Bear- vanilla white mocha6th St Mocha- Irish cream mochaMilky Way- caramel & hazelnut mochaMint Mocha- mocha with peppermint |
16oz
$4.50
24oz
$5.00
| Frappe Freeze |
MOCHA
CARAMEL
GREEN TEA
WHITE MOCHA
VANILLA BEAN
COFFEE TOFFEE
COOKIES AND CREAM
16oz
$4.75
24oz
$5.75
| Smoothie |
STRAWBERRY BANANA
TROPICAL OASIS
ALL BERRY
16oz
$3.00
24oz
$3.50
| Italian Sodas |
BIRD OF PARADISE
PINEAPPLE, PASSIONFRUIT, ORANGE, LEMON, STRAWBERRY
WHITE SAND
PEACH, VANILLA, WHIPPED CREAM
RED & GREEN PARROT
ORANGE, LIME, STRAWBERRY
THE WAVE
WATERMELON, PASSIONFRUIT, ORANGE, LIME
| Amy's Ice Cream |
single
$3.75
double
$4.75
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ESPRESSO SHAKE
16oz $5.50MILK SHAKE
16oz $5.00Catering
Whether your next event is a corporate event, trade show, festival or party, we'll bring the coffee!
Our catering service includes a highly trained barista, a commercial espresso machine, cups, lids, sugars, creamers, syrups, 2%, skim and almond milk, plus alternative sugars. We use only the highest quality ingredients including locally roasted, fair trade organic coffee.A wide variety of Stash herbal teas are also included with our catering service as well as a smoothie bar upon request.
Our Breakfast options are:
$2.25 Breakfast Tacos Bacon/Egg, Sausage/Egg, Potato/Egg, Bean/Cheese (price per taco)
$4.00
Pastries and Coffee
per person
$1.50 Cost for Coffee per person
For larger groups we can deliver and pick up. We charge a $30.00 delivery fee.
Orders can be emailed to:
Debbie@kennyscateringco.com
or called in to 512-666-5403.
Please note that your order is not confirmed until you receive an email confirmation or phone call in return.
Serving Austin, Leander, Cedar Park, Round Rock, Georgetown, Bee Caves, Westlake and more.
Our Coffees
Cup Characteristics:floral, sweet, chocolate notes, winey, soft nutty notes, full body, crisp acidity, complex, hint of fruit in aftertasteGrowing Altitude:4000-5000ftHarvest Period:December-AprilMilling Process:Washed, Sun driedAroma:CleanBody:Round, FullAcidity:Sharp, Crisp, PleasantGuatemalaGuatemala SHB EP Laurel coffee is produced in the Santa Rosa and Huehuetenango regions of Guatemala. Both regions are known for producing exceptionally great coffee. Coffee grown in the Santa Rosa region boasts a balaced cup with chocolate and nutty notes. The Laurel beans are farmed at a minimum of 4000 feet above sea level. Because of the consistency of the SHB, the same high quality coffee can be expected year after year.
Cup Characteristics:Sweet, full body, light acidity, fruity aftertaste, clean, chocolate notes, balance.Growing Altitude:3000-4000ftHarvest Period:May-SeptemberMilling Process:NaturalAroma:UnknownBody:Full and soundAcidity:LightBrazilOberon Coffee could be described as the Queen of Brazilian coffees. Only the finest coffees from Brazil's Cerrado region find their way into Oberon. Coffee cherries are picked at the height of their maturation, which allows the bean to absorb as much sweetness as possible. The Oberon is a well balanced coffee that has a pleasant, citric acidity, a smooth and full body, nice sweetness, and a dark chocolate flavor.
Cup Characteristics:Pungent stone fruit notes, winey adicdity, juicy, dark chocolate and spice.Growing Altitude:5000-6000ftHarvest Period:October-DecemberMilling Process:Natural, Sun dried on African beds.Aroma:PungentFlavor:Sweet, Chocolate notes, Winey notes, nutty notesBody:FullAcidity:Sharp, Crisp, WineyEthiopiaMokambo is a blend of coffee from the Kambata region (known for the production of ginger) and a special preparation Sidamo beans, which have been patio dried from the ripe coffee cherry. The two green coffees are carefully balanced to create a harmonious, complex flavor.
Cup Characteristics:Savory, pleasont citrus notes, milk chocolate, tea leaves, balanced smooth soft body, delicate clean finish, smooth tea like, sweet floral, lemony, bright acidity.Growing Altitude:5000-6200ftHarvest Period:May-SeptemberMilling Process:Fully Washed
Aroma:Flowers, citrus, cocao, lightBody:Soft yet smooth bodyAcidity:Citrusy and BrightEthiopia SidamoGrown in the Sidamo region south of Addis Ababa, Ethiopia's capitol city. Sidamo is the southernmost and most productive province in the country. The region is well known for having the ideal climate for growing coffee; high altitudes between 5000-6200 feet, ample rainfall, optimal temperatures (64°F - 70°F) and rich soil.
Cup Characteristics:Strong ceder notes, consistent, balanced, sweet tobacco, winey, spicy, chocolate.Growing Altitude:2500-5000ftHarvest Period:June-DecemberMilling Process:Giling Basah (wet-hulled) sundried.Aroma:Slighty EarthyFlavor:Chocolate, Clean Earth, Wood Notes, Spicy.Body:MediumAcidity:L owSumatra MandhelingMany of the islands of Indonesia were formed by volcanoes making them mountainous with rich soil that is ideal for growing coffee. It is no wonder that some of the world's most famous coffees are grown on the islands of the Malay Archipelago. This Sumatran process, known as Giling Basah, delivers a low acidity coffee with a richness that lingers on the palate. The unique method results in a very full body and concetrated flavor, garnished with herbal nuances and a spicy finish.
Cup Characteristics:Rich acidity, meduim-bodied, citrusy notes, with a clean and sweet aftertaste.Growing Altitude:MixedHarvest Period:MixedMilling Process:WashedAroma:CleanFlavor:CitrusBody:RoundAcidity:Medium-highEspressoOur Espresso blend was painstakingly crafted after several months of trial and error. We sampled different blends of literally every origin in our offering until we landed on the perfect ratio of 3 unique origins in central and south america. Our espresso delivers a perfect shot of espresso full of flavor, crema, and exacting every time. Though this blend was originally designed for epresso machines it is equally amazing brewed in a traditional coffee maker. Over the years we have continued to toy with changing this recipe as different origins have become available, however, we have yet to find another that delivers the same level of perfection. |
Roasting
We use coffee from the top
2%
of the world's crop.A Little History
Coffee roasting began around the 15th century when small shallow pans were used to roast the beans over an open fire.
It wasn't until the early 1900s that large scale commercial roasting became more popular than roasting at home.
These days electric drum roasters are the most common for their outstanding consistency and quality.
The Process
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Contrary to popular belief caffeine is fairly stable during roasting. Differences in caffeine content depend much more on where and how the coffee was grown or which species it is. Robusta, Arabica's only cousin, has about double the caffeine but is the least favored because of its intesly bitter flavor.During the final stage of curing the coffee is fermented increasing the acidity to naturally offset the bitter caffeine. The roasting process then allows those acids to fully develop producing a smooth taste and even finish.
The worlds best coffees are always slow roasted in small batches to ensure superb taste every time. Enjoy!
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Ok this is where i make something impressive happen right now. what to do what to do. that is the question
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CLOSE
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small batch.
slow roasted.
everytime.
slow roasted.
everytime.
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