AMERICANO

INGREDIENTS

- milk
- 250ml hot water
- excellent quality grounded coffee beans

DIRECTIONS
COFFEE RECIPE BOOK 1. Fill the mug 2⁄3 with hot water.
2. Run a single or a double shot of espresso into the mug.
3. Top up the mug with more hot water if needed. (Running the shot
after filling with hot water allows the crema to stay intact.)
4. Serve in a mug, on a saucer with a teaspoon.

Lobster Ink Coffee

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ESPRESSO CAPPUCCINO

INGREDIENTS INGREDIENTS
- excellent quality grounded coffee beans - milk
- 250ml hot water
- excellent quality grounded coffee beans

DIRECTIONS DIRECTIONS

1. Pull a single or double shot of espresso into a cup.
1. Pull a single or double shot of espresso into a cup.
2. Heat and texturise the milk.
3. Split the frothed milk between two pitchers.
4. Pour equal amounts of the steamed milk and then foam into
the espresso.
5. Serve in a cup, on a saucer with a teaspoon.

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 FLAT WHITE LATTE

INGREDIENTS INGREDIENTS

- milk - milk
- 250ml hot water - 250ml hot water
- excellent quality grounded coffee beans - excellent quality grounded coffee beans

DIRECTIONS DIRECTIONS

1. Pull a single or double shot of espresso into a cup.
2. Heat and texturise the milk.
3. Split the frothed milk between two pitchers.
4. Pour equal amounts of the steamed milk and then foam into
the espresso.
5. Serve in a cup, on a saucer with a teaspoon.
1. Pull a single or double shot of espresso into a latte glass.
2. Allow the steamed milk and foam to slightly separate.
3. Pour the steamed milk into the espresso, controlling the flow
of the foam.
4. Pour a small amount of foam onto the top of the drink.
5. Serve in a latte glass on a saucer with a long-handled teaspoon.

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MACCHIATO MOCHA

INGREDIENTS INGREDIENTS

- milk - milk - hot chocolate powder

- 250ml hot water - 250ml hot water - excellent quality grounded coffee beans
- excellent quality grounded coffee beans

DIRECTIONS DIRECTIONS

1. Pull a single shot of espresso into an espresso cup or a double
shot of espresso into a cappuccino cup.
2. Heat and texturise the milk.
3. Carefully spoon a small amount of foam onto the espresso to
mark or stain the espresso.
4. Serve on a saucer with a spoon.
1. Put the required amount of hot chocolate powder into a mug.
2. Add a small amount (establishment-specific) of hot water to the
chocolate and stir, making a paste.
3. Run a single or double shot of espresso onto the chocolate paste.
4. Heat and texturise the milk
5. Split the milk between two pitchers.
6. Pour the frothed milk and foam into the espresso & chocolate mix.
7. Serve in a mug on a saucer with a spoon.

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 BAMBINOCCINO FRAPPUCCINO / FREEZOCCINO

INGREDIENTS INGREDIENTS
- sugar - vanilla ice cream
- milk - marshmallows/chocolate sprinkles
- milk - ice cubes
- 250ml hot water - hot chocolate powder
- excellent quality grounded coffee beans
DIRECTIONS
DIRECTIONS
1. Put the required amount of hot chocolate powder or chocolate
chips into an espresso cup. 1. Get a clean polished pilsner glass or a highball glass.
2. Heat and texturise the milk. 2. Pull a double espresso shot into a cup, add one teaspoon of sugar
3. Split the milk between two pitchers. and leave it to cool.

4. Pour the frothed milk and foam into the espresso cups over the
chocolate chips or chocolate powder.
5. Stir the chocolate into the milk froth.
6. Add some cold milk and top with foam.
7. Garnish with a slice of marshmallow or chocolate sprinkles.
8. Serve in an espresso cup, on a saucer with a demitasse spoon.
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3. Crush 1 and 1⁄2 cups of ice.
4. Add 3⁄4 cup of cold milk to the crushed ice in the blender.
5. Pour the sugared double espresso over the ice and milk.
6. Add one scoop of vanilla ice cream.
7. Blend all these ingredients together and pour into glass.
8. Serve with a straw and a long-handled teaspoon on a saucer.
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ICED COFFEE HOT CHOCOLATE

INGREDIENTS INGREDIENTS

- sugar - ice cubes - milk - 250ml hot water

- milk - excellent quality grounded coffee beans - hot chocolate powder/chocolate chips/chocolate syrup
- sugar

DIRECTIONS
DIRECTIONS
1. Take a clean polished latte or hot chocolate glass.
1. Get a clean polished pilsner glass or a highball glass.
2. Spoon the required amount of hot chocolate powder, chocolate
2. Pull a double espresso shot into a coffee cup and add two chips or chocolate syrup into your long glass.
teaspoons of sugar, stir well and leave it to cool.
3. Add 20ml of hot water and mix to create a paste.
3. Fill the pilsner glass or a highball glass 3⁄4 with ice cubes.
4. Heat and texturise the milk.
4. Now pour the sugared double espresso and 3⁄4 cup of cold milk
of choice on top of the ice cubes. 5. Allow the steamed milk and foam to slightly separate.

5. Garnish as desired, and serve pilsner or highball glass on a saucer 6. Pour the steamed milk into the glass, controlling the flow of the foam.
with a long-handled teaspoon. 7. Stir the hot chocolate and the heated milk, until it is all mixed in.
8. Top with foam and serve on a saucer with a long-handled teaspoon.
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 NOTES
HORLICKS

INGREDIENTS

- milk
- 250ml hot water
- Horlicks

DIRECTIONS

1. Take a clean polished latte mug or hot chocolate glass.

2. Spoon four teaspoons of Horlicks powder into your glass.
3. Add 50ml of water and mix the Horlicks & water into a paste.
4. Heat and texturise the milk.
5. Allow the steamed milk and foam to slightly separate.
6. Pour the steamed milk into the glass, controlling the flow of the foam.
7. Stir the paste and the heated milk, until it is mixed in.
8. Top with foam and serve on a saucer with a long-handled teaspoon.
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NOTES NOTES