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.