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Feasibility Study

The document discusses a feasibility study for selling caramel frappés in Brgy. Tabi Boac Marinduque. It provides background information on what a frappé is - an iced beverage that is shaken, blended or beaten to produce a foamy, refreshing drink. It then discusses the origins and variations of frappés in different countries. The document concludes by describing a popular caramel frappé drink and suggesting it as a product to sell.

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Shaman King
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57 views4 pages

Feasibility Study

The document discusses a feasibility study for selling caramel frappés in Brgy. Tabi Boac Marinduque. It provides background information on what a frappé is - an iced beverage that is shaken, blended or beaten to produce a foamy, refreshing drink. It then discusses the origins and variations of frappés in different countries. The document concludes by describing a popular caramel frappé drink and suggesting it as a product to sell.

Uploaded by

Shaman King
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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St. Mary’s College of Marinduque


Boac, Marinduque

WORK IMMERSION
GRADE 12-ABM

Ley Francien L. Fernandez

2021-2022

WORK IMMERSION ABM-12


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St. Mary’s College of Marinduque


Boac, Marinduque

A Feasibility Study of Caramel Frappé

BRGY. TABI BOAC MARINDUQUE

WORK IMMERSION ABM-12


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St. Mary’s College of Marinduque


Boac, Marinduque

A frappé (pronounced frap-pay) is an iced beverage that has been


shaken, blended or beaten to produce a tasty, foamy, and refreshing drink.
It is served cold, often with whipped cream and toppings. You can add ice
before or after beating the coffee and custom additives such as sugar, milk,
vanilla, and sweet sauces. It depends on what you are shaking or blending it
in: a shaker, frappé maker or blender. An ice-crushing blender is better
than a shaker for blending a frappé. Though a frappé has been traditionally
made with coffee, you can make other flavorful frappé drinks with teas,
juices or hot chocolate; the possibilities are endless. There are many
different variations of this popular blended icy drink that was first inspired
in Europe, decades ago. The word frappé comes from the French verb
frapper which means to slap, knock, or beat.

Numerous cold coffee drinks named "café frappé" go back to the 19th
century. Some were similar to slushes, others more like iced coffee.

The Greek version of café frappé, using instant coffee, was invented in 1957
at the International Trade Fair in Thessaloniki. A worker with the Nestlé
company was showing off a new product for children; a chocolate beverage
produced instantly by mixing it with milk and shaking it in a shaker.
Another worker was looking for a way to drink his usual instant coffee
during his break, but he could not find any hot water, so he mixed the
coffee with cold water and ice cubes in a shaker. This improvisation
established this popular Greek beverage. Frappé has been marketed chiefly

WORK IMMERSION ABM-12


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by Nestlé and is among the most popular drinks in Greece and is available
at virtually all Greek cafés.

Although a café frappé today mostly is associated with the Greek instant
coffee version, the rest of the world has during the last two decades
embraced the espresso version, simply shaking a double espresso with
some white sugar (shaker 2/3 full of ice) and pouring directly into a glass.

Foreign tourists in Greece have taken frappé to their homelands, where it


has been adopted with some changes. In Bulgaria, Coca-Cola is sometimes
used instead of water, in Denmark, cold milk is often used instead of tap
water. In Serbia, frappé is usually made with milk or ice cream.

How does a frappé differ from a smoothie, iced coffee, or iced cappuccino?
A frappé is blended longer, til a substantial foam has been created, and the
ice is well-blended. If a frappé is shaken in a cocktail shaker, crushed ice
can be added with the coffee or whole ice after shaking. Smoothies or iced
cappuccinos are blended to the preferred ice consistency, regardless of
foam. Iced coffee is often not beaten, but served as strong coffee served on
ice. Since the blending process is similar for an iced cappuccino or frappé
cappuccino, it's often difficult to see or know the difference.

This Caramel Frappé is a number one best seller in Coffee Corner. It is


made of Caramel syrup meets coffee, milk and ice for a rendezvous in the
blender, while whipped cream and buttery caramel sauce layer the love on
top. To change things up, try it affogato-style with a hot espresso shot
poured right over the top.

WORK IMMERSION ABM-12

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