Orange Juice
Section: Fresh Juices
Serve volume: 250 ml
No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.
Operating procedure
Applies to: orange juice squeezed to order, strained to preference, served chilled with no added sugar or water.
Target: under 2 minutes from order to serve; consumed within about 15 minutes of squeezing.
- Choose heavy, firm oranges that feel dense for their size — these carry the most juice.
- Wash the oranges under running water and dry them before halving.
- Chill the serving glass and keep the fruit cold so the juice pours cold without dilution.
- Sanitize the press or citrus juicer and have a fine strainer within reach.
- Keep the recipe card at the station so the strain level and yield stay consistent.
- Halve the oranges across the segments and press each half fully.
- Roughly 3–4 medium oranges yield about 250 ml — check yield against the recipe card, not by eye.
- Strain the juice to the guest's preference — light for pulp-in, fine for pulp-free.
- Default to a light strain that removes seeds and membrane but keeps some pulp unless the guest asks otherwise.
- Serve chilled with no added sugar, water, or ice unless requested.
- Serve at roughly 4–6°C; the sweetness comes from ripe fruit alone, so no syrup is added.
- Wipe the press, discard spent halves, and reset the station for the next order.
- Juice is bright and freshly colored with no browning — browning signals it has been sitting too long.
- Strain level matches the guest's request and the recipe default.
- Taste is clean and naturally sweet-tart with no added sugar or water.
Citrus juice oxidizes and turns bitter within minutes — squeeze to order and never carry a pre-squeezed batch through a shift.