Coffee Making Guide
Espresso
25-30ml of coffee in 24-30 seconds. It should start off slowly after approximately 6-8 seconds, and have a dark even golden brown crema.
Americano
In a large cup, fill 2/3's of the way with water and top with a shot of espresso.
Cappuccino
A shot of espresso, topped with steamed milk and thick foam. Dust with chocolate.
Cafe Latte
A shot of espresso, topped with steamed milk and a small amount of medium foam.
Flat White
A shot of espresso, topped with a microfoam of milk.
Mocha
A shot of espresso, one teaspoon of drinking chocolate, topped with steamed milk and a medium foam.
Macchiato
An espresso, with a dash of steamed milk.
Texturing Milk
- Firstly, choose the correct size jug for the order.
- Pour the milk to the bottom of the jugs spout.
- Hold with the steam wand just under the surface of the milk.
- Keep in the middle for a very short time.
- Hold the bottom of the jug to judge the temperature.
- When warm (about 40C) move the wand to the side of the jug, down a bit and swirl.
- Stop when hot (about 60/65C).
- Tap the jug and keep swirling around until poured - you will see the texture change to shiny and creamy.
- Wipe and purge the steam wand.
- Textured milk should be fluid and creamy, able to coat a spoon.
- Pour into the centre of the espresso, then flick to the side at the end.
- Or wiggle in and make a line over the top for some simple latte art.
