Speciality Coffee Recipes
Espresso
A short strong coffee without milk.Brew into a small espresso cup. Normal extraction time is +/- 25 seconds and the volume is about 1oz. Should have a good crema on the surface, which will support sugar granules before they settle on the bottom of the cup.
Cappuccino
1/3rd espresso, 1/3rd hot/steamed milk, 1/3rd frothed milk.We have found that the best way to produce a cappuccino is to brew espresso into a normal cappuccino cup then add frothed milk on top. As you froth milk, steamed milk will automatically be formed. This will leave 1/3rd espresso and 2/3rd milk. You can then dust chocolate sprinkle as/if required.
Caffe Latte
Milky coffee, 1/3rd espresso, 2/3rd hot milk.Pour espresso, then fill cup with hot milk. Stir and serve.
Latte Machiato
Layered latte - for the showmen amongst us!Fill latte glass 2/3 with foamed milk. Allow to settle. Dispense 2 x espresso into a small jug. Then pour slowly downside of latte glass. Espresso should sit in between hot milk and milk foam.
Caffe Mocha
Latte plus chocolate. Add a sachet of drinking chocolate to a cup. Froth milk into the cup and make a paste with the chocolate powder and fill 3/5th of full. Dispense espresso into cup. If required top of with whipped cream and garnish with chocolate dust.
Caffe Americano
A short strong coffee without milk.Make espresso and top up with hot water to taste. Do not extend the 25 second brew time, as this would burn your coffee and spoil the drink.
Caffe Ristretto
An extra short, extra strong espresso(ristretto = restricted)Brew into a small espresso cup. Normal extraction time is +/- 25 seconds and the volume is about 1/2oz. Should have a good crema on the surface, which will support sugar granules before they settle on the bottom of the cup.
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