Cappuccino The secret to making this luxurious drink is to maintain good proportions. This recipe is for a 12oz drink
First brew an exceptional double shot of espresso (2.5 - 3.0 oz) with proper grind and tamp with a good pump type machine.
Using a stainless steel pitcher, steam only enough milk for the drink you are making and don't make a bunch of tasteless bubbles in the steamed milk. Put the tip of the wand just under the surface of the milk and try your best to make the milk swirl in a circle, folding any large foam that does form back into the creamy "closed cell" froth that you should have made. Steam to 140° - 160° .
Assemble your drink: Pour the espresso into a café cup. Add steamed milk. Do not hold back the foam for a cappuccino as you would a latte (see below).
Dust the froth with nutmeg for authentic taste or chocolate powder if you desire.
Cafe Latte This recipe is for a 16oz drink
First brew an exceptional double shot of espresso (2.5 - 3.0 oz) with proper grind and tamp with a good pump type machine.
Using a stainless steel pitcher, steam only enough milk for the drink you are making and don't make a bunch of tasteless bubbles in the steamed milk. Put the tip of the wand just under the surface of the milk and try your best to make the milk swirl in a circle, folding any large foam that does form back into the creamy "closed cell" froth that you should have made. Steam to 140°.
Assemble your drink: Pour the espresso into a café cup. Add steamed milk. Hold back the foam with a spoon or a spatula. No one should have to suffer a foamy latte. At the very end, you can let a small dot of foam fall on top, but no more.
Cafe' Mocha
This recipe is for a 12oz drink
Pump 3 pumps (3oz) of sweet ground chocolate syrup (Ghiradelli or Guittard) into a 12oz cup.
Brew an exceptional double shot of espresso (2.5 - 3.0 oz) with proper grind and tamp with a good pump type machine.
Mix the espresso and chocolate together thoroughly.
Using a stainless steel pitcher, steam only enough milk for the drink you are making and don't make a bunch of tasteless bubbles in the steamed milk. Put the tip of the wand just under the surface of the milk and try your best to make the milk swirl in a circle, folding any large foam that does form back into the creamy "closed cell" froth that you should have made. Steam to 150°.
Assemble your drink: Add steamed milk. Do not hold back the foam.
Top with fresh (not canned) whipped cream.
If you have any questions on preparation of beverages or machine selection call us at (810) 844-0085.
