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

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

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

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