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

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

Café 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

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