CAPPUCINO COFFEE

A cappuccino is an approximately 150 ml (5 oz) beverage, starting with equal parts espresso and milk, each 30 ml (1 oz). The
foaming action creates the additional volume.

For a cappuccino at its best:

Pour cold milk into a metal steaming pitcher, about a third full
Release steam from the steaming wand for two seconds to eliminate any residual water
Dip the tip of the steaming wand into milk and start the jet. As the foam rises and the volume of milk increases, lower
the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural
circulating action do the work)
Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume
doubles
Tap the base of the pitcher firmly on the countertop to compress the foam
Prepare an espresso in a large cup (ideally, a cappuccino cup)
Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward
the rim
Operate the steam one more time to eliminate any remaining milk residue

What Is Espresso Coffee?

Espresso is a brewed beverage that is concentrated by forcing a small amount of boiling water through a finely ground
coffee under pressure. Espresso is widely known as coffee, which has a thicker consistency and a high concentration of
suspended solids throughout the world.

How to brew the perfect cup of coffee,

espresso, latte and other concoctions...
Brewing Tips

Espresso Drinks

Grinding

Making your Brew

Concoctions

Espresso Coffee Drinks

In its pure form, espresso is more popular in Europe than America, particularly in Italy. Though catching in
America, derivatives and misconceptions are spreading like cream in coffee. For instance, many hold the
misconception that espresso is a dark, bitter to burnt-flavored roast of coffee.
In fact, espresso is not a roast at all; it is a method of preparing coffee. Espresso coffee is often blended from
several roasts and varietals to form a bold - not bitter flavor. The finely ground coffee is tightly packed or tamped
into a portafilter; high-pressure water is then forced through the grounds and extracted in small, concentrated
amounts. Intensity is the key here. Why do you think they call it a shot?

Pure Espresso
This is the intense experience of coffee that most Europeans prefer and believe Americans are too scared to try.
Proper Espresso is served in small demitasse-style cups and consumed promptly after extraction in the following
types of servings:

Ristretto

Single Shot

The short shot is the first

-ounce of espresso in an
extraction, which many
believe is the absolute
perfect espresso.

A 1-ounce shot of espresso.

Lungo

Double Shot

Otherwise known as the

long shot, this is a 1 ounce shot of espresso.

This is not merely a 2ounce shot of espresso; this

shot uses twice the amount
of coffee in the portafilter,
whereas the lesser shots use
the same single serving.

Espresso Machiatto
Despite Starbucks popularization of the term Machiatto as a brand name, this is a
very simple drink devoid of the flavored caramel and chocolate treatment better
suited to an ice-cream parlor. It is simply a shot of espresso with a layer of foamed
milk

Espresso con Panna

A shot of espresso with a layer of whipped cream.

Caf Breve
A shot of espresso with steamed half and half, a.k.a. light cream.

Cappuccino
Another drink warped by misconceptions! Cappuccino, named for its similarity in
color to the robes of Capuchin monks, is simply a shot of espresso with steamed, wet
milk, not necessarily slathered with a frothy, dry foam.

Caf Latte
This is very popular drink in America probably due to its sweet, mellow flavor. One
shot of espresso is mixed with 6 to 8 ounces of steamed milk, then topped with foam if you prefer. Without the foam its officially known as a Flat White. Since its hard to
find a latte in the super-sized United States smaller than 12 ounces, a double shot of
espresso is common. If you prefer greater amperage via caffeine, up the number of
shots!
With a few minor variations, this also goes by the name Caf con Leche or Caf Au
Lait, depending on whether your coffee spirit is channeling Spanish or French.

Caf Americano
This is essentially a watered-down shot of espresso with the resulting flavor arriving
very close to simple, brewed coffee. One espresso shot (1 ounce) with 6-8 ounces of
hot water.

Flavored Espresso Drinks

These are essentially the same drinks listed above with flavored syrups added
somewhere in the process. For instance, Caf Mocha is simply a latte with chocolate
syrup added with the steamed milk.

Iced Coffee
Like Sasquatch and Yeti, the perfect iced coffee is very elusive. Coffee with ice cubes
makes for watery, cold coffee. Begin with strong coffee - stronger than you would
normally brew hot. Try bolder tasting, dark roasts. Brew it strong. You can double
brew by pouring hot coffee back onto fresh grinds - like pouring the coffee back into
the coffee maker and brewing again. Add sugar or spices like cardamom before
chilling so they dissolve thoroughly. You can add ice then, but its best to chill in the
refrigerator for a few hours or even overnight so the ice doesnt melt so fast.
Once chilled, pour over ice and mix with whole milk or, even better, half and half, to
taste. Favorite syrups, like chocolate for an iced mocha, can go in to the mix now. Just
be sure to use all of that energy or an afternoon workout.