Raw materials

The ingredient database behind the bar — syrups, purées, sauces, bases and dairy, with Brix, shelf life and storage.

• Syrups Simple / gomme syrup — House-made 1:1: about 2–4 weeks refrigerated. A richer 2:1 keeps longer. · Refrigerated in a sanitized, dated, sealed bottle. · Sweetening iced drinks and lemonades, The base for house flavoured syrups and shrubs, Balancing acidity in alcohol-free drinks
• Syrups Vanilla syrup — Sealed: typically 18–24 months. Opened: use within a few weeks; refrigerate if the label says so. · Cool, dry, out of direct sun; refrigerate after opening per label. · Vanilla latte and flavoured milk drinks, A rounding note in caramel and nut drinks, Sweetening cold brew and iced coffees
• Syrups Caramel syrup — Sealed: about 18–24 months. Opened: a few weeks. · Cool and dry; keep the pump clean to avoid crystallization. · Caramel latte and macchiato, Frappés and milkshakes, Not the same as caramel sauce — syrup is thinner and pours
• Syrups Hazelnut syrup — Sealed: about 18–24 months. Opened: a few weeks. · Cool and dry, away from light. · Hazelnut latte, Pairs with mocha and caramel, Nut-allergen note: flavour syrups are usually nut-free but always check the label
• Syrups Saffron syrup — House-made: refrigerate and use within about 2–3 weeks. Commercial sealed: per label. · Refrigerated; saffron colour and aroma fade with light and heat. · Saffron latte — a Gulf café signature, A few threads go a long way; over-dosing turns it medicinal, Rose or cardamom pair well alongside it
• Syrups Pistachio syrup — Sealed: about 18 months. Opened: a few weeks; refrigerate per label. · Cool and dry; shake if it separates. · Pistachio latte, Pistachio milkshakes and frappés, Tree-nut allergen — flag it clearly on the menu
• Purées Passion fruit purée — Frozen: months. Thawed/opened: refrigerate and use within a few days. · Freeze for holding; refrigerate the in-use bottle, dated. · Passion fruit coolers and alcohol-free drinks, Fruit tea and lemonade add-in, Strain if very seedy for a clean pour
• Purées Strawberry purée — Frozen: months. Opened: refrigerate and use within a few days. · Freeze in portions; keep the working bottle cold and dated. · Strawberry milkshakes and frappés, Berry sparklers and refreshers, Fruit-forward iced teas
• Purées Mango purée — Frozen: months. Opened: refrigerate and use within a few days. · Freeze for holding; refrigerate the in-use bottle. · Mango smoothies and juices, Mango-based alcohol-free drinks, Blended with yogurt or milk
• Purées Pomegranate purée / syrup — Frozen (purée): months. Syrup sealed: per label. Opened: refrigerate. · Refrigerate the working bottle; dated and sealed. · Pomegranate refreshers, A tart, jewel-toned garnish note, Regional-flavour alcohol-free drinks
• Sauces & pastes White chocolate sauce — Sealed: about 12–18 months. Opened: a few weeks; refrigerate per label. · Cool and dry; sauces are stirred into hot shots, not free-poured to sweeten. · White mocha, Drizzle and topping, Stir into the hot espresso first so it dissolves
• Sauces & pastes Dark chocolate sauce — Sealed: about 12–18 months. Opened: a few weeks. · Cool and dry; keep the nozzle clean. · Café mocha and hot chocolate, Frappé flavour and drizzle, Dissolve into the hot shots before adding milk
• Sauces & pastes Pistachio sauce — Sealed: about 12–18 months. Opened: a few weeks; refrigerate per label. · Cool and dry; stir well before use. · Pistachio lattes and frappés, A thicker, richer alternative to pistachio syrup, Tree-nut allergen — flag clearly
• Frappé & blended bases Frappé base powder (neutral) — Sealed dry: often 12–24 months. Once opened, keep sealed and dry. · Dry store, sealed against humidity; clumping means moisture got in. · Gives frappés a smooth, stable, spoon-resistant body, Stops the blend from separating or turning watery, Follow the dosage on the pack per serving
• Dairy Fresh whole milk — Per date on pack; once opened, use within a few days kept at ≤ 4°C. · Cold chain ≤ 4°C; FIFO/FEFO; never leave at room temperature. · Steamed milk for espresso drinks, Whole milk foams and tastes sweetest, Steam fresh per drink — never re-steam
• Dairy Sweetened condensed milk — Sealed can: long. Opened: decant, refrigerate, use within a few days. · Refrigerate opened in a sealed, dated squeeze bottle. · The base of a condensed-milk (Spanish) latte, Dose by measure, not free-pour, for consistent sweetness, Stir into hot shots to dissolve fully
• Plant-based alternatives Oat milk (barista) — Sealed: long (ambient UHT). Opened: refrigerate, use within a few days. · Ambient sealed then refrigerate after opening; shake before use. · The most reliable plant milk for latte art (barista editions), Vegan-friendly milk swap, Steams well; can split with very acidic coffee
• Pantry & dry goods Cocoa / chocolate powder — Sealed dry: often 1–2 years. Keep dry once opened. · Dry store, sealed against moisture and odours. · Dusting cappuccinos, Hot chocolate (with real chocolate for depth), Frappé and milkshake flavour
• Pantry & dry goods Matcha powder — Sealed: months; fades fast once opened — use within a few weeks. · Sealed, cold, away from light and air — matcha oxidizes quickly. · Hot and iced matcha lattes, Sift before whisking to avoid clumps, Ceremonial grade for straight; culinary grade for milk drinks
• Pantry & dry goods Black tea (loose / bags) — Sealed: 1–2 years stored well. Loses aroma once opened. · Opaque, airtight, away from light, heat, moisture and strong odours. · Karak and spiced milk teas, Iced tea and fruit tea bases, Strong brew needed before milk and sugar go in
• Dairy Semi-skimmed milk (1.5–1.8%) — Per date on pack; once opened, use within a few days kept at ≤ 4°C. · Cold chain ≤ 4°C; FIFO/FEFO; back in the fridge between rounds — never parked on the bar. · A lighter latte or cappuccino when the guest asks for it, Foam is thinner and less stable than whole milk — pour right after steaming, Fine in iced lattes and karak, where foam is not the point
• Dairy Skim milk — Per date on pack; once opened, use within a few days kept at ≤ 4°C. · Cold chain ≤ 4°C; FIFO/FEFO; never leave it out at room temperature. · The lightest dairy option for calorie-conscious guests, Foams fast into a dry, stiff foam that collapses quickly — serve immediately, Better in blended and iced drinks than in latte art
• Dairy Lactose-free milk — Per date on pack (often ambient UHT sealed); opened: refrigerate and use within a few days. · Sealed per label; after opening, cold chain ≤ 4°C, dated, FIFO/FEFO. · Any milk drink for lactose-intolerant guests — latte, karak, hot chocolate, Steams and foams like regular milk of the same fat level, Expect a slightly sweeter cup — with no sugar added
• Dairy Whipping cream (30–36% fat) — Sealed: per date on pack. Opened: refrigerate and use within a few days. Whipped: same day, kept refrigerated. · Cold chain ≤ 4°C on the coldest shelf, not the fridge door; sealed and dated once opened. · Whipped topping for hot chocolate, frappés and milkshakes, A cream float on an iced Spanish latte, Enriching signature drinks and house sauces — always by measure
• Dairy Vanilla ice cream — Freezer: per label date. Once softened, never refreeze — texture and food safety both suffer. · Freezer ≤ −18°C with the lid closed; a dedicated clean scoop, rinsed between uses. · The base of milkshakes, Affogato under a hot double espresso, A scoop that enriches frappés and iced mochas
• Dairy Whole-milk yogurt — Per date on pack; once opened, refrigerate and use within a few days. · Cold chain ≤ 4°C; portion with a clean spoon and never return scooped yogurt to the tub. · The base of ayran — yogurt, cold water and salt to taste, Mango-yogurt smoothies and fruit blends, Adds body and a gentle tang to blended breakfast drinks
• Dairy Kefir — Per pack date; opened: refrigerate and use within a few days — it keeps fermenting slowly. · Cold chain ≤ 4°C, sealed; a little pressure build-up in the bottle is normal — open gently. · Kefir coolers with berry or mango purée, A tangier ayran-style drink over ice, Stir gently only — never steam or hard-whisk it; heat and shear kill the cultures
• Plant-based alternatives Soy milk (barista) — Sealed: long (ambient UHT). Opened: refrigerate and use within a few days. · Ambient while sealed, refrigerate after opening; shake before use. · Vegan lattes and cappuccinos — the highest-protein plant milk, steams to a stable foam, A solid base for iced matcha latte, Can split with very acidic coffee — warm gently and pour the coffee into the milk, not the reverse
• Plant-based alternatives Almond milk (barista) — Sealed: long (ambient UHT). Opened: refrigerate and use within a few days. · Ambient while sealed, refrigerate after opening; shake well — it settles fast. · Light iced lattes and frappés — the lowest-calorie milk swap, Almond iced coffee and pistachio-rose builds, Foams weakly even as a barista edition — do not promise latte art
• Plant-based alternatives Coconut milk beverage (barista) — Sealed: long (ambient UHT). Opened: refrigerate and use within a few days. · Ambient while sealed, refrigerate after opening; shake before use — the fat separates. · Coconut iced lattes and blended tropical drinks, Pairs with mango, pineapple and chocolate — the flavour leads, so use it where coconut is the point, Foam is moderate; the flavour can overpower a delicate coffee
• Plant-based alternatives Pistachio milk — Sealed: per label (often ambient UHT; some brands are chilled). Opened: refrigerate and use within a few days. · Per label while sealed; after opening, cold chain ≤ 4°C, dated; shake before use. · A signature pistachio latte with real nut character, Pairs with rose, saffron and white chocolate, Tree-nut allergen — keep its pitcher and steaming cycle separate
• Coffee & tea bases Espresso whole-bean blend — Sealed bag: months per the roast/expiry date. Flavour peaks about 1–4 weeks off roast; once opened, best within about 2 weeks. · Airtight, cool and dark — never the fridge; load the hopper for the shift only and grind fresh per shot. · The base of every espresso drink — latte, cappuccino, flat white, Spanish latte, Dial in with the grinder-calibration SOP after every new bag, A blend built for body and crema carries milk drinks best
• Coffee & tea bases Filter-roast coffee beans — Sealed: months per bag date. Best within weeks of the roast date; aroma fades steadily after opening. · Airtight, cool, dark, away from strong odours; grind just before brewing. · Batch brew and pour-over on the filter menu, Iced filter — a clean black iced cup without milk, Cupping and tasting exercises in the Academy track
• Coffee & tea bases Decaf espresso beans — Sealed: months per bag date. Decaf often fades a little faster than regular — buy smaller bags and rotate. · Airtight, cool, dark; keep it clearly separated from the caffeinated blend to avoid mix-ups. · Evening lattes and cappuccinos without the caffeine load, Decaf Spanish latte or mocha on request, The safe default for caffeine-sensitive guests
• Coffee & tea bases Arabic coffee, light roast — Whole beans keep months sealed; once ground, its aroma — and the cardamom's — fades within weeks. · Airtight, cool, dark; if pre-mixed with ground cardamom, buy small and rotate fast. · Traditional qahwa service in small cups, dates on the side, Cardamom is the classic pairing — brewed in, not sprinkled on, A few saffron threads for the premium serve
• Coffee & tea bases Turkish coffee, fine ground — Ground this fine, it stales fastest of all coffee formats — buy small and use within weeks of opening. · Airtight and opaque, cool and dry, away from strong odours — powder-fine grounds absorb everything around them. · Turkish coffee in the cezve — the powder-fine grind is the whole point, Sweetness ordered up front (plain / medium / sweet) and brewed in, Serve with water and something sweet; let the grounds settle first
• Coffee & tea bases Black tea CTC (karak base) — Sealed: 1–2 years stored well; keeps its punch longer than delicate leaf grades. · Opaque, airtight, dry, away from light and strong odours. · The karak base — CTC is built to survive boiling with milk, sugar and spices, Hotel-style strong milk tea, Bold iced-tea bases where brisk strength matters more than nuance
• Coffee & tea bases Loose-leaf black tea — Sealed: 1–2 years stored well. Aroma fades once opened — reseal tightly every time. · Opaque, airtight, away from light, heat, moisture and strong odours. · Turkish-style tea service — a strong concentrate held warm, diluted per glass, A clean straight cup of black tea, Aromatic iced and fruit teas where leaf character shows
• Coffee & tea bases Green tea, loose leaf — More delicate than black tea — best within about 6–12 months; fades faster once opened. · Airtight and opaque, cool, dry, away from light and odours. · Hot green tea service, Base for iced green tea and citrus-mint coolers, Pairs with fresh mint — pressed gently, never shredded
• Powders & mixes Matcha, ceremonial grade — Sealed: months. Opened: use within weeks — it oxidizes fast and the colour dulls first. · Airtight, cool, dark — light and air are its enemies; a small tin refilled often beats a big open bag. · Straight matcha whisked with water — where ceremonial earns its price, Premium matcha service on the tea menu, For milk drinks, switch to culinary grade — the correct pick, not a downgrade
• Powders & mixes Matcha, culinary grade — Sealed: months. Opened: weeks — it oxidizes fast; buy sizes you finish quickly. · Airtight, cool, dark, away from air and light. · Hot and iced matcha lattes, Matcha frappés and blended drinks, Its robust profile is designed to cut through milk and sugar
• Powders & mixes Flavoured green-tea powder — Sealed dry: often 12–18 months per label. Keep sealed and dry after opening. · Dry store, sealed against humidity; clumping means moisture got in. · Quick flavoured green-tea lattes and frappés, Shaken iced green-tea drinks, Not a substitute where a recipe specifies real matcha
• Powders & mixes Sahlab mix — Sealed dry: often 12–24 months per label. Keep sealed after opening; clumps mean moisture. · Dry store, airtight, away from humidity and strong odours. · The winter sahlab cup — cinnamon on top, nuts and coconut optional, Thickens hot milk to a custard-like body, A natural partner to the hot-chocolate station in the cold months
• Syrups Rich syrup (2:1) — Refrigerate in a sanitised, dated, sealed container. Follow the product label; for house-made items, set and validate your own hold time. · Refrigerated in a sanitized, sealed, dated bottle; an unlabelled bottle gets discarded on sight. Spoilage signs: cloudiness, yeasty smell, bubbles, mould. · Sweetening cold brew and iced americano — more sweetness per pump, less dilution, Mint-lime sparkler and lemonade bases that already carry plenty of liquid, Anywhere a 1:1 pump would water the drink down
• Syrups Spice-infused syrup (cardamom / cinnamon / saffron / mint) — House-made: 2–3 weeks refrigerated — strained completely; any solids left behind shorten it. · Refrigerated in a sanitized, sealed, dated bottle; no label = discard. Watch for cloudiness, yeasty smell, bubbles or mould. · Cardamom syrup for karak-style lattes and Arabic-coffee pairings, Cinnamon syrup for spiced lattes and hot chocolate, Saffron syrup for Spanish latte and Gulf-style signatures, Mint syrup for mint-lime sparkler and iced teas
• Syrups Citrus cordial — House-made: one week refrigerated — the fresh juice is the clock. Hard stop. · Refrigerated in a sanitized, sealed, dated bottle; no label = discard. Cloudiness beyond the natural juice haze, yeasty smell or bubbles = discard. · Lemonades and sparkling citrus refreshers, Mint-lime sparkler — cordial, gently pressed mint, soda on top, Brightening iced black tea and fruit teas
• Syrups Date syrup (dibs) — Commercial sealed: long, per label. Opened: sealed and refrigerated, months. House-made: treat like a house syrup — weeks, refrigerated and dated. · Cool and sealed; refrigerate after opening. It pours thick — a warm water bath loosens it. · A caramel-adjacent regional sweetener for lattes and karak, Date milkshakes and smoothies, Drizzle over whipped-cream toppings and dessert drinks
• Syrups Rose syrup — House-made: 2–3 weeks refrigerated. Commercial sealed: per label; opened, a few weeks. · House bottle refrigerated, sanitized and dated; keep away from light — the aroma fades. · Rose latte and Spanish-latte variations, Rose lemonade and sparkling refreshers, Pairs with saffron and cardamom in Gulf-style signatures
• Pantry & dry goods Honey — Effectively indefinite sealed and stored dry; crystallization is natural, not spoilage. · Ambient, sealed, dry. Re-liquefy crystallized honey in a warm water bath — high heat flattens the aroma. · Honey lattes and flat whites, Honey-lemon-ginger warm drinks, Sweetening herbal infusions — add once drinkable-warm, not boiling
• Pantry & dry goods Zero-calorie sweeteners (sucralose / stevia) — Long — years sealed and dry; per label. · Dry store, sealed against humidity — powders and tablets clump when damp. · Diet and low-calorie orders — iced americano, cold brew, karak on request, Zero-added-sugar alcohol-free builds, Never a 1:1 swap for sugar in recipes — the sweetness is concentrated
• Juices & fresh fruit Fresh orange juice — Squeezed to order — at its best within minutes. Vitamin C and aroma oxidize fast; never batch it hours ahead. · Whole oranges: cool, ventilated, out of direct sun. The juice belongs in the glass, not the fridge. · The fresh-juice menu, straight or over ice, Citrus body for mint-lime sparkler and sparkling refreshers — soda goes in last, one gentle lift, Orange–carrot and mixed fresh-juice blends
• Juices & fresh fruit Fresh lemon juice — Best fresh. Squeezed and strained, it holds one working day refrigerated in a sanitized, dated bottle — discard at close. · Whole lemons: cool and dry. The day's juice: refrigerated, sealed, dated. · Lemonade and lemon-mint, The sour half of mint-lime sparkler and house citrus cordials, Balancing fruit coolers that lean too sweet, A squeeze keeps house purées from browning
• Juices & fresh fruit Fresh watermelon juice — Same day only — it separates and turns quickly. Cut melon: wrapped and refrigerated, 1–2 days. · Whole melon: a cool room. Once cut: wrapped, refrigerated, on a clean tray. The juice: cold, stirred before every pour. · Watermelon cooler over ice, Watermelon-mint refresher — press the mint gently, never shred it, Frozen watermelon cubes replace ice in blended drinks — body without dilution
• Juices & fresh fruit Mango pulp — Sealed tin or aseptic pack: per label. Opened: transfer out of the tin, refrigerate, use within a few days. Frozen pulp: months. · Never hold it in the opened tin — decant into a sanitized, dated, sealed container in the fridge. · Mango smoothies and juices, Mango frappés and milkshakes, Yogurt–mango blends, lassi-style, The base for house mango purée
• Juices & fresh fruit Fresh pomegranate juice — Best straight off the press. Holds the working day refrigerated in a sanitized, dated bottle. Loose seeds: covered and refrigerated, 1–2 days. · Whole fruit: cool and ventilated. Juice and seeds: refrigerated, sealed, dated. · Pomegranate refreshers and jewel-toned alcohol-free layers, Pomegranate iced tea, The seeds double as garnish
• Juices & fresh fruit Fresh strawberries — Refrigerated: 2–3 days. Sort daily — one moldy berry spoils the box. Frozen (hulled and washed): months. · Refrigerate unwashed; wash and sanitize just before use per the fruit-garnish SOP. · Strawberry milkshakes and frappés, The base for house strawberry purée, Washed, sanitized slices as garnish, Frozen berries replace ice in blended drinks — richer, no dilution
• Purées Mixed berry purée — Commercial frozen: months; thawed or opened: a few days refrigerated. House-made: 3–5 days refrigerated, dated — or frozen in portions. · Sanitized, dated, sealed container in the fridge; freeze portions for holding. No label = discard. · Berry mint sparkler and refreshers, Berry frappés and milkshakes, A swirl through lemonade and iced tea, Yogurt–berry smoothies
• Purées Peach purée — Commercial frozen: months; thawed or opened: a few days refrigerated. House-made: 3–5 days refrigerated, dated — or frozen in portions. · Sanitized, dated, sealed container in the fridge; freeze portions for holding. No label = discard. · Peach iced tea — the signature use, Peach refreshers and coolers, Peach sparklers — sparkling water last, one gentle lift
• Garnish & toppings Whipped cream (aerosol can) — Sealed: per the date on the can. In use: keep refrigerated and finish within days; if the spray weakens or it smells off, discard. · Refrigerated upright, never frozen; shake before each use and rinse the nozzle every shift — it is a bacteria trap. · Crown for hot chocolate and café mocha, Frappé and milkshake topping under the drizzle, Spanish latte upgrade on request
• Garnish & toppings Vegan whipped topping — Sealed: per label (some hold ambient, some frozen). Opened or whipped: refrigerate and use within a few days. · Follow the pack: refrigerate in use, keep sealed; shake or re-whip as the label directs. · Dairy-free crown for vegan hot chocolate, Topping for oat-milk frappés and shakes, Finish for iced matcha latte in dairy-free builds
• Garnish & toppings Biscuit crumbs (cookies & cream / speculoos) — Crushed in house: about a week, airtight and bone-dry. Clumping or softness means moisture got in — discard. · Airtight dry container, dated, far from the steam wand and the sinks. · Cookies-and-cream frappé: blended in and dusted on top, Milkshake rims and crowns, Speculoos-style latte and hot chocolate dusting
• Garnish & toppings Chocolate shavings & cocoa dusting — Chocolate block or shavings: months sealed and cool. Cocoa for dusting: 1–2 years dry. · Cool (about 18–20°C), dry, away from odours; shavings melt from hand heat — handle with a spoon or shaker, never fingers. · Cappuccino and café mocha dusting, Hot chocolate finish over the whipped cream, Frappé and milkshake topping
• Garnish & toppings Fresh fruit slices (garnish) — Prepped for the day only: covered and refrigerated through service, discarded at close. · Covered container at ≤ 4°C, dated, with a dedicated garnish board and knife. · Citrus wheels for iced tea, lemonade and cold brew tonic, Strawberry fans on frappés and milkshakes, Lime and orange on mint-lime sparkler
• Garnish & toppings Pomegranate seeds (arils) — Seeded in house: 1–2 days refrigerated, sealed and dated. A fizzy smell or slime: discard. · Refrigerated in a sealed dated container; drain well — standing water shortens the life. · Jewel topping for pomegranate refreshers, Iced karkadeh (hibiscus) garnish, A ruby finish on mint-lime sparkler
• Nuts & dried fruit Dates — Months sealed and cool; refrigerate in hot weather to slow drying and sugar bloom (the white surface dusting — not mould). · Airtight, cool and dark; refrigeration extends the season. · Date shakes and blended date-milk drinks, Natural sweetener in smoothies instead of syrup, Ramadan-season specials with milk or karak
• Nuts & dried fruit Dried apricots & figs — Sealed: months, per label. Opened: weeks airtight; hardening is a quality issue, mould means discard. · Airtight, cool, dark; refrigerate after opening in humid weather. · Soaked and blended into apricot (qamar-el-din-style) coolers, Khoshaf-style compote drinks, Fig-and-milk smoothie blends
• Nuts & dried fruit Ground pistachio — Weeks once ground — nut oils oxidize fast. A paint-like or bitter smell means rancid: discard. · Airtight and cold — refrigerate or freeze; light and warmth speed rancidity. · Rim and dusting for pistachio lattes, Frappé and milkshake topping, Finishing touch on pistachio hot chocolate
• Nuts & dried fruit Almond flakes — Sealed: months. Opened: weeks airtight; smell-check for rancidity at the start of every service week. · Airtight, cool and dark; refrigerate for long holds. · Toasted flakes over hot chocolate and dessert lattes, Frappé and milkshake topping, Crunch on cream-topped karak specials
• Nuts & dried fruit Shredded coconut — Sealed: months. Opened: weeks airtight and dry; a soapy smell means the fat has turned. · Airtight, cool, dry; toast only what the day needs — toasted coconut fades in days. · Rim and topping for coconut frappés, Pineapple and coconut blended drinks, Toasted crown for hot chocolate
• Sauces & pastes Pistachio paste (pure) — Sealed: months, per label. Opened: refrigerate and use within weeks; oil separating on top is normal, off smells are not. · Cool and dark sealed; refrigerate after opening. Stir the oil layer back in — never pour it off, that is the flavour leaving. · The premium base for pistachio lattes — loosen it in the hot shot or hot milk first, Pistachio hot chocolate and milkshakes, Richer and shorter-label than pistachio sauce — dose smaller
• Sauces & pastes Date paste (ajwa) — House-blended: about 2 weeks refrigerated in a sanitized dated container. Commercial blocks: per label; refrigerate once opened. · Refrigerated, sealed, dated; a clean dry spoon for every dip. · Sweetening date lattes and karak specials, Date milkshakes and smoothies, A syrup substitute with a better nutrition story
• Sauces & pastes Tahini (sesame paste) — Sealed: months, per label. Opened: months more in a cool dark spot — stir the oil back in each time. · Cool and dark; refrigeration slows rancidity but stiffens it — temper to room temperature to pour. · Tahini-date shakes — a natural pair with date paste, Halawa-style milkshakes and smoothies, A spoon adds body and nutty depth to blended drinks
• Sauces & pastes Fruit jam — Sealed: long, per label. Opened: refrigerate and use within weeks; one mould spot condemns the whole jar. · Refrigerate after opening; one clean dry spoon per dip — crumbs and double-dipping seed mould. · Jam tea: a spoon of berry jam melted into hot black tea, Swirls for milkshakes and yogurt smoothies, A sweet-fruit layer in frappés
• Sauces & pastes Sherbet concentrate (sharbat) — Refrigerate in a sanitised, dated, sealed container. Follow the product label; for house-made items, set and validate your own hold time. Cloudiness, yeasty smell, bubbles or mould: discard. No label: discard. · Refrigerated, sealed, labeled (product / made / discard). · Celebration sharbat: dilute about 1:3 with cold water over ice, Rose sharbat soda — sparkling water last, one gentle lift only, The sweet base for regional alcohol-free drinks
• Water, soda & tonic Filtered water — Draw fresh as needed. The real shelf life here is the filter cartridge — log its change date and replace it on schedule. · Straight from the filtration system; keep the dispensing point and lines clean. · The brewing water for espresso and filter — flavour starts in the water, Base water for karak and every tea and herbal infusion, Feeds the ice machine — ice is only as clean as its water
• Water, soda & tonic Sparkling water — Sealed: long, per label. Opened: carbonation fades within hours — favour small bottles sized to service. · Serve from cold stock; warm sparkling foams over and goes flat faster. · The final top-up of a mint-lime sparkler, Italian sodas and fruit refreshers, Sparkling lemonade
• Water, soda & tonic Tonic water — Sealed: long, per label. Opened: flat within about a day even refrigerated — small bottles win. · Chilled for service; FIFO on the stock. · Espresso tonic — tonic over ice first, the shot floated on top, Alcohol-free citrus tonics, Build it like sparkling: tonic goes in last, one gentle lift
• Water, soda & tonic Diet tonic water — Sealed: long, per label. Opened: flat within about a day. · Chilled for service; FIFO on the stock. · A lighter espresso tonic, Low-added-sugar alcohol-free builds, Same rule as all bubbles: in last, one gentle lift
• Water, soda & tonic Soft drinks (regular) — Sealed: per label. Opened: flat within about a day refrigerated. · Cool, dry stock; chill before service; strict FIFO by date. · Chilled straight service, Cola float with a scoop of vanilla ice cream, Know the numbers when a guest asks for a lighter option
• Water, soda & tonic Flavoured sparkling water — Sealed: per label. Opened: carbonation fades within hours. · Chilled for service; FIFO. · A lighter alternative to full-sugar soda, Shortcut base for quick flavoured coolers, Same bubbles rule: in last, one gentle lift
• Herbal infusions Mint infusion — Dried mint sealed: about 1–2 years stored well. Brewed: serve fresh — don't hold it. · Dried: airtight, dark and dry, away from strong odours. · The classic after-meal hot service, Iced mint refresher, Pairs well with lemon or with green tea
• Herbal infusions Chamomile infusion — Dried flowers sealed: about 1–2 years. Brewed: serve fresh. · Airtight, dark and dry; the flowers fade fast in light and humidity. · Evening caffeine-free service, The answer to "something calming, no caffeine", Light honey or a slice of lemon on the side
• Herbal infusions Hibiscus infusion (karkadeh) — Dried petals sealed: about 1–2 years. Brewed: serve fresh; the iced batch same-day refrigerated. · Airtight, dark and dry — the deep red colour is part of the product. · Hot karkadeh, Iced karkadeh — brew it stronger, pour over ice, A tart, jewel-red base for alcohol-free drinks and refreshers
• Herbal infusions Ginger infusion — Fresh root: 1–2 weeks refrigerated. Dried/ground: sealed about a year, weaker cup. Brewed: serve fresh. · Fresh root refrigerated in a breathable bag; dried sealed and dry. · Hot ginger cup, The backbone of lemon-ginger, Winter warmers with honey on the side
• Herbal infusions Anise infusion (yansoon) — Seeds sealed: about 1–2 years. Brewed: serve fresh. · Airtight, dark and dry, away from strong odours. · The classic Egyptian evening cup, An after-meal alternative to mint, Winter service with a touch of honey
• Herbal infusions Cinnamon infusion — Sticks sealed: 1–2 years. Brewed: serve fresh. · Airtight, dark and dry. · Winter hot service, A caffeine-free "spiced" option to offer next to karak, Base for cinnamon-honey warmers
• Herbal infusions Lemon-ginger infusion — Components as themselves (fresh root, fresh lemon). Brewed: serve immediately, hot. · Fresh ginger refrigerated; lemons cool and dry, washed before service. · The winter signature hot cup, The cup guests ask for all through cold season, Chill and pour over ice for a lemon-ginger cooler
• Herbal infusions Rooibos infusion — Dried sealed: about 1–2 years. Brewed: serve fresh. · Airtight, dark and dry. · The caffeine-free evening "tea", Rooibos latte with steamed milk — a caffeine-free latte option, Iced rooibos with a citrus slice
• Pantry & dry goods Fresh mint — A few days refrigerated at best — buy small and often; it wilts fast. · Refrigerate wrapped in a barely-damp towel, or stood stems-down in a cup of water. Wash and sanitize before it touches a drink. · Mint-lime sparkler — the whole drink stands on good mint, Fresh mint tea, Garnish crowns on lemonades and refreshers
• Pantry & dry goods Sea salt — Effectively indefinite kept dry. · Dry and sealed; it cakes if humidity gets in. · Ayran — salted to taste on a yogurt base, A pinch balancing very sweet builds (salted caramel), A tiny pinch in chocolate drinks deepens the cocoa
• Pantry & dry goods Cardamom (pods) — Whole pods sealed: a year or more. Ground: the aroma fades within weeks — grind small batches. · Airtight, dark and dry, away from strong odours. · Karak — pods simmered in with the tea, The signature aromatic of Arabic coffee, Cardamom-infused house syrup
• Pantry & dry goods Cinnamon (sticks / ground) — Sticks sealed: 1–2 years. Ground: months before it flattens. · Airtight, dark and dry. · Part of the karak spice profile, Sticks for the cinnamon infusion, Dusting hot chocolate and cappuccino
• Pantry & dry goods Saffron (threads) — Sealed, dark: 1–2 years. The aroma fades slowly; it doesn't spoil so much as go quiet. · Airtight, dark and cool — light bleaches both colour and aroma. Store it like cash: the highest cost per gram in the bar. · Saffron latte, The house saffron syrup, A luxury accent in Spanish-latte-style signatures
• Pantry & dry goods Ice (filtered water) — Make and use within service; soft, fusing ice is quality already lost. · Closed food-safe bin; a dedicated scoop stored outside the ice — never a glass; the machine on its cleaning and descale schedule. · Iced latte, iced matcha latte and every cold build, Frappé and milkshake blending, Chilling and topping mint-lime sparkler and refreshers, In blended fruit drinks, frozen fruit can replace ice — richer texture, zero dilution