Philz

Question 1

Name the 4 main teas.

Answer 1

Green tea, black tea, yerba mante, and chaomile tea.

*all have a pinch of cardi, 2-3 mint leaves.

Question 2

name the HOT mixed teas

Answer 2

1. istanbul treat

2. herbal mint tea

Question 3

ISTANBUL TREAT

Answer 3

“Nice light, breakfast tea.”

Cardi, mint, 1/2 green, 1/2 black, 1 TSP annise. Steep TWICE.

Airate if no cream.

leave 1/4 room for sippin.

Question 4

HERBAL MINT TEA 🍼

Answer 4

in filter: cardi, sage, annise.

in paper cup: mint bed

STEEP INTO PAPER , 3 pours.

Question 5

4 Pillars

Answer 5

Service
Quality
Environment
Teamwork

Question 6

5 Core values

Answer 6

1. coustmer’s first
2. believe in being nice
3. be real
4. deliver on quality
5. make progress

Question 7

sweetness levels

Answer 7

1. light (plus)
2. medium (plus)
3. sweet (plus)

Question 8

TESORA

Answer 8

buttery, nutty, most popular medium.

Question 9

MEDIUM BLENDS (5)

Answer 9

Tesora, Philharmonic, Philtered soul, Silken splendor, Greater alarm.

Question 10

LIGHT (5)

Answer 10

Ambrosia, Canopy of heaven, Sooo Good, Dancing water, New manhatta.

Question 11

DARK (5)

Answer 11

Jacob’s wonderbar, Ether, Julie’s Ultimate, Aromatic Arabic, Tantalizing Turkish.

Question 12

Jacob’s Wonderbar

Answer 12

Dark chocolate NOTES, smokey, nutty.

Question 13

Ether

Answer 13

Toffee, cherry, cinnamon.

Question 14

Julie’s Ultimate

Answer 14

Toasty, berry, vanilla notes.

Question 15

Aromatic Arabic

Answer 15

Smokey, earthy, walnut notes.

Question 16

Tantalizing Turkish**

Answer 16

Cardamon, herbs, tobacco notes. *mint, cardi

Question 17

Philharmonic**

Answer 17

Cardamon, maple, earthy.

*mint, cardi

Question 18

Philtered Soul

Answer 18

Hazelnut notes, chocolate

Question 19

Silken Splendor

Answer 19

Dark coco, butterscotch, citrus.

Question 20

Greater Alarm

Answer 20

Cashew, Pineapple notes, cocoa.

Question 21

Ambrosia

Answer 21

Blackberry, grape, toast.

Question 22

Canopy of Heaven

Answer 22

Herbs, Strawberry

Question 23

Sooo Good*

Answer 23

Grapefruit, tobacco.

*Mint

Question 24

Dancing Water

Answer 24

Milk chocolate notes, Cashews.

Question 25

New Manhattan

Answer 25

Cherry, floral.

Question 26

DECAF BLENDS

Answer 26

Colombian (DARK roast), Sumatra (MEDIUM), Ethiopian (LIGHT)

Question 27

Colombian

Answer 27

smoke, maple.

Question 28

Sumatra

Answer 28

Earthy, cocoa.

Question 29

Ethiopian

Answer 29

Carmel, fruit.

Question 30

ICED

Answer 30

Ecstatic, Mint Mojito, Gengersnap, Mocha tesora.

Question 31

Estatic

Answer 31

Nuts, toffee, toasty.

Question 32

Mint Mojito* $1

Answer 32

Fresh mint, sweet, creamy.

Question 33

Gingersnap $1

Answer 33

Spices, sweet, creamy.

Question 34

Mocha Tessora $1

Answer 34

Dark chocolate, caramel, cocoa.

Question 35

HOT TEA basic info

Answer 35

Our HOT teas are hand poured, one cup at a time, comes with honey & cream.

Question 36

ICED TEA basic info

Answer 36

Our ICED teas are handcrafted, one cup at a time, comes with brown sugar (cream if they want).

Question 37

PHILZ 1st Timer Rundown

Answer 37

1. Hi, welcome to Philz. 2. We specialize in handcrafted, pour over coffee and we make each cup one at a time--making sure it's customized perfectly for you. 3. We are also a full service bar as well so i will add any cream or sugar for you. 4. specialty blends 5. our menu ranges from dark, med. to light roasts. * don't have to hit all 5

Question 38

CAMPFIRE (secret menu)

Answer 38

1/2 aromatic + 1/2 ether

Question 39

HALF CAFE

Answer 39

Half decaf, half regular

Question 40

Kids Hot Chocolate

Answer 40

NO questions. 1. small cup 2. 4 scoops of coco 3. straight up whole milk 4. cream on top (leave 3/4 room) 5. BOTTOM TO TOPS 6. LID.

Question 41

Coffee Cream Levels

Answer 41

Light 1/4 MED 2/4 Creamy 3/4

Question 42

NON-CREAM OPTIONS

Answer 42

almond, soy, vanilla soy, whole milk, non fat, low fat.

Question 43

NON-CREAM levels

Answer 43

1 inch.

Question 44

Golden rule

Answer 44

When something is in the paper cup (mint leaves, spices) reduce by a quarter.

Question 45

ICED + Bottom of cup

Answer 45

1 inch for ice + cream levels or non-cream levels ex. ICED MOCHA TESSORA House way 1 inch for ice + 3/4 room for cream = 1 in 3/4 vs. House way with MILK 1 In. for ice + 1 in. for milk = 2 inches.

Question 46

Sugar levels

Answer 46

Light 1/2 spoon MED 1 full spoon Sweet 2 full spoons

Question 47

Honey sweetness levels

Answer 47

Light: rim of spoon visible MED: full spoon, drips over Sweet: 2 full dripping spoons

Question 48

Philz way

Answer 48

Medium sweet, medium cream

Question 49

House way

Answer 49

Sweet & creamy. *recommended for: Ginger snap, mocha tessora, mint mojito.

Question 50

Mocha Tessora ICED

Answer 50

House way leave: 1 inch for ice, 3/4 for cream ``` NO basket. take philz cup and get coco scoops (3 for small, 4 for large) + Add sweetness level + Ecstatic = make mud. ``` ADD cream Then, add your ecstatic leaving room. TOPS to BOTTOMS Add a few cubes, stir so they touch the bottom. Rocky mountains. Wipe.

Question 51

HOT Mocha Tessora

Answer 51

``` Small bean scoop for LG/SM Small water (LARGE 2&1, SM 2) ``` “How sweet?” only question you ask. cream is the standard unless they ask (med). leave: 2/4th room for cream. BASKET: tessora grinds PAPER CUP: scoops of coco. Pour over water. Get sugar ready. Once brewed into cup, added sweetness. Tornado stir, add cream. TOPS to BOTTOMS *don't need to airate when adding cream. Top with mint, wipe, callout.

Question 52

When do you add cream? For both iced and hot.

Answer 52

ICED: add cream before topping with ice so the cream doesn't curdle. HOT: Add the cream last AFTER sweetness. Top with mint when needed.

Question 53

COCO levels

Answer 53

SMALL: 3 scoops LARGE: 4 scoops

Question 54

MOCHA sweetness levels

Answer 54

Light: NONE MED: Half Sweet: 1 & 1/2 Spoons. Because it's reduced by a quarter!

Question 55

ICED DOWN Drinks

Answer 55

STRAIGHT UP Step up: Tin for beans, switch cup under, paper cup in front. *Full bean scoop for both sizes. Dump beans into filer, high pour slow drip into switch _____________________________ (if you had sugar you'd add it now, philasecond of water) (if you had cream you'd add it now, mix until Carmel color) _____________________________ Go grab pitcher of ice + scoop for rocky mts. ice down 3 times (switch + pitcher) third pour goes into paper cup. Add a few cubes, stir to bottom. Rocky mts. wipe!

Question 56

Bean scoop sizes

Answer 56

Small: thumb in scoop Large: thumb out

Question 57

Ginger Snap (ICED)

Answer 57

HOUSE WAY NO basket. Paper cup: 1 nut meg, 1 clove, 1 Cinn puff + add ecstatic brew =make mud add the rest of your ecstatic, leaving room for 3/4 cream and 1 in. ice. Mix cream, bottom to tops. Rocky mts. Wipe!

Question 58

Mint Mojito (ICED)

Answer 58

HOUSE WAY You need: switch cup, paper cup. Make your bed of mint. add sweetness level, with a philasecond of water, muddle leaves. add ecstatic (leave room for ice 1 inch & 3/4 for cream) get your ice add cream rocky mts. WIPE! mint topper

Question 59

HOT Black, green, yerba, chamomile levels

Answer 59

Black: round scoop Green: rounded Yerba mante: leveled Chamomile: full scoop

Question 60

Iced tea levels

Answer 60

2 cups of water.

Question 61

How many times do you steep HOT tea?

Answer 61

twice.

Question 62

How many times do you steep ICED teas?

Answer 62

3 times. | *On third muddle leaves and sugar if needed.

Question 63

ICED Herbal Mint tea 🍼

Answer 63

All you have to ask is "how sweet?" IN FILTER: pinch of cardi, 1 tbs. annise, 1 tbs. sage. IN CUP: mint leaves, sweetness 2 cups hot water. Extract once, separate into 3 pours, brew into switch cup. after third pour add a splash to your PAPER cup to muddle the sweetness. (if you have cream add now and mix) ICE down the hot tea (3 back and fourths) add rocky mts. wipe!

Question 64

Oatmeal Cookie (Secret menu)

Answer 64

julie’s ultimate beans + hazelnut + cinnamon = add to filter (cinnamon on top) pour over water add sugar and cream bottoms to top. wipe!

Question 65

Questions for Hot Coffee?

Answer 65

Size, cream & sugar. REMEMBER you need to: 1. airate black coffee 2. the sugar should be a nice full belly.

Question 66

What would you recommend for a customer that wants a latte?

Answer 66

lmao u idiot we do pour over

Question 67

Hot Chocolate

Answer 67

"How sweet?" AT BOTTOM OF CUP 4 scoops SM 5 scoops LG standard cream.

Question 68

Kids Hot Chocolate Don’t know when to add the hot water ask**

Answer 68

No questions. 1. coco 4 scoops 2. 1/2 sugar 3. add hot water to make mud 4. cream (leave inch and a half for cream + whole malk) 5. whole malk

Question 69

Icing down blends

Answer 69

Always place switch cup! Small water, big beans ACROSS THE BOARD Water: 1 in and 1/2 Large scoop of beans "cream & sugar?" 1 inch for ice. wait for the entire brew before using a philasecond to mix your sugar and cream (if they want).

Question 70

Brewing ecstatic

Answer 70

2 LARGE scoops of tessora 4 cups of water gently pour, no high pour. airate twice before adding to tower.

Question 71

What two drinks come house way?

Answer 71

Gingersnap, Mint Mojito.

Question 72

Gingersnap Iced Coffee recipe?

Answer 72

3 spices in the cup (1. nutmeg, 1. cinn, 1. clove) add a philasecond of ecstatic stir then add cream before the rest of your ecstatic. bottoms to tops. rocky mts!

Question 73

HOT Gingersnap *~rARe pOkEmOn`~*

Answer 73

Small tessora scoop (for LG and small) grind beans reduce water by a quarter. Filter: spices (nutmeg, cinn, clove)

Question 74

HOT mint mojito *~RaRe PoKeMoN*~

Answer 74

Small scoop, small water (Reduce water by a quarter). Still keep bed of mint at the bottom of the cup. NO need to muddle.

Question 75

Water levels for HOT tea?

Answer 75

Small: 2 & 1 LRG: 2 & 2

Question 76

ICED TEAS

Answer 76

2 cups of water melt down sugar that last 3rd pour. mint at the bottom of switch cup so it can brew.

Question 77

Philz special way?

Answer 77

For teas only. MED cream, MED honey.

Question 78

non-cream for teas LEVELS

Answer 78

they're the same as cream levels: 1/4 light 2/4 med 3/4 sweet

Question 79

Philz iced tea ("mint to be")

Answer 79

FILTER: half black tea, 1 tbs cam, 1tbs yerba mante. brew 3 times into switch cup PAPER CUP: mint bed, muddle sugar (3rd pour drips). Ice down tea mix bottom to tops leave inch for ice. Top with mint.

Question 80

Philz Fresh Chai

Answer 80

FILTER: cardi, rounded black scoop, 1 puff cinn, 1 puff nut meg, 3 puff clove. Steeps twice into cup. Levels go back to coffee for cream. Sugar has CHAI BUMPS

Question 81

Philz Hot Chai is a rebel. What are the water levels?

Answer 81

2 & 1 for large 2 for small reduced by a quarter.

Question 82

ICED Chai

Answer 82

2 cups hot water FILTER: cardi, round black scoop Brew into switch cup PAPER CUP: 4 clove, 2 cinn, 2 nutmeg melt sugar and mix with spices mix cream at bottom of cup until brown sugar color. ADD mint on the third pour. Ice down brew rocky mts. MINT!

Question 83

Dirty Chai

Answer 83

Water sizes R E B E L LARGE: 2 & 1 SMALL: 2 TIN: 1/2 ether FILTER: Round black, 3 clove, 1 cinn, 1 nutmeg pour over into paper cup FILTER: NOW add ether grinds brew into paper cup add sugar & cream bottoms to tops!

Question 84

Cold Chocolate

Answer 84

4 coco scoops for SM 5 coco scoops LG same sugar levels as hot All you have to ask, "How sweet?" replacing hot water with non-fat milk bottoms to tops leave room for ice 1 in.

Question 85

all iced tea gets what?

Answer 85

MINT TOPPER boi.

Question 86

Does iced tea get cream?

Answer 86

No, just sugar unless they request it.

Question 87

Which drinks get a bed of mint?

Answer 87

Philz iced tea, herbal mint, mint mojito.

Question 88

For all iced teas, what do you add to the bottom of the switch cup and when?

Answer 88

mint on the 3rd pour.

Question 89

coffee grinder levels

Answer 89

Smaller 1 = more fine grind. 1 = turkish 3 = espresso, philz, home machines, stovetop 4 = aero press, keureg cups, vaccum 5 = cone filter 6 = autodrip 7 = Chemy 8 = perculator 9 = french press

Question 90

When people want to purchase our beans, what questions do we ask?

Answer 90

"What type of machine do you use to brew? Do you have a number for a specific machine?" *mention the freshness peak is best during the 1st week. and that we also have a little brew guide for our customers at the register.

Question 91

Low fat version

Answer 91

3/4 non-fat, 1/4 cream.

Question 92

Give a brief history of Philz?

Answer 92

philz was founded in SF in the mission district. Phil inherited a bodega from his parents and decided to transform it into a coffee shop. 25 years ago, 30 unique blends. We currently have 42 locations and plan on expanding in the orange county area. Tessora (meaning treasure) was his first blend it took 7 years to perfect.