Coffee Lovers

Cappuccino

Cappuccino

A shot of espresso pure  coffee, equal parts of steamed and foamed milk, topped with a chocolate dusting. 

Cappuccino making process step by step:

  • Fill the foaming jug with full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 71°C (The steam wand should be inserted diagonally just below the surface of the milk.)
  • Brew a standard espresso into the preheated cappuchino cup
  • Add steamed milk to the espresso. When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters into the drink until you are about 2/3 from the top
  • Cover the drink with milk foam
  • Top the drink with choc powder

Golden rules of making Cappuccino:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Beverage quantity (coffee with milk): 150-180ml/5-6 Oz
  • use full fat milk
  • Stem milk between 68°C and 74°C
  • Use choco powder to decorate
cafe latte

Café Latte

The café latte is a milky coffee drink made with espresso and steamed milk. It is prepared in a 250 ml/ 8,5Oz glass with a standard espresso and approx. 2 dl hot milk.

Café latte making process step by step:

  • Fill the foaming jug with approx. 2dl full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 74°C (The steam vand should be inserted diagonally just below the surface of the milk.)
  • Brew a standard espresso into a small shot pot.
  • Pouring the shot of espresso into the preheated latte glass.
  • Add steamed milk to the espresso. When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters into the drink until you are about 1,5 cm from the top, where you can remove your spoon or spatula.
  • Top the drink with choc powder.

Golden rules of making Café Latte:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Use latte glass (250ml/8,5 Oz)
  • Beverage quantity (coffee with milk): 240-250ml/5-6 Oz
  • use approx. 2dl full fat milk
  • Stem milk between 68°C and 74°C
  • Use choco powder to decorate
Latte Machiato

Latte Machiato

The latte machiato is very similar to the café latte. The difference between the two drinks is that in a latte machiato, espresso is added to milk, rather than the reverse. When we are adding espresso to milk, it will be between the milk foam and hot milk and create a layered drink.

Latte Machiato making process step by step:

  • Fill the foaming jug with approx. 2dl full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 74°C (The steam vand should be inserted diagonally just below the surface of the milk.)
  • Pour the steamed milk into the preheated latte glass.
  • When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters the drink until you are about 1,5 cm from the top, where you can remove your spoon or spatula.
  • Brew a standard espresso into a small shot pot.
  • Carefully pour espresso into the glass. It will sink through the foam and settle just underneath creating a perfect milk-coffee-foam layered latte machiato.
  • Top the drink with choc powder.

Golden rules of making Latte Machiato:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Use latte glass (250ml/8,5 Oz)
  • Beverage quantity (coffee with milk): 240-250ml/5-6 Oz
  • use approx. 2dl full fat milk
  • Stem milk between 68°C and 74°C
  • Use choco powder to decorate
Café Mocha

Café Mocha

The Café Mocha is a strength of an espresso shot blended with chocolate syrup, steamed milk, topped with chocolate dusting. Smooth, sweet and comforting.

Café Mocha making process step by step:

  • Fill the foaming jug with approx. 170ml full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 74°C (The steam vand should be inserted diagonally just below the surface of the milk.)
  • Pour the steamed milk into the preheated latte glass.
  • When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters the drink until you are about 1,5 cm from the top, where you can remove your spoon or spatula.
  • Brew a standard espresso into a small shot pot.
  • Add 1Oz chocolate syrup to the espresso and stir it.
  • Carefully pour chocolate espresso mixture into the glass. It will sink through the foam and settle just underneath creating a perfect milk-coffee-foam layered café mocha.
  • Top the drink with choc powder.

Golden rules of making Café Mocha:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Use latte glass (250ml/8,5 Oz)
  • Beverage quantity (coffee chocolate mixture with milk): 240-250ml/5-6 Oz
  • use approx. 170ml full fat milk
  • Stem milk between 68°C and 74°C
  • Use approx. 30ml/1Oz Davinci chocolate syrup
  • Use choco powder to decorate

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