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Making Fancy Coffee (Recipes)
Espresso has a rich, intense flavor, more powerful than
regular coffee, slightly bitter, but with a naturally sweet
finish. When made properly, it is thick and creamy, with
a layer of foam – called "crema" – sitting on top of the
liquid espresso. Espresso retains its flavor when mixing
it with milk or other foods, leading to a wonderful array
of "fancy coffees."
Fancy coffees are made by adding different
combinations of milk, milk froth, cream, and/or other
ingredients to an espresso base. To get the best taste,
the proportions must be right. Use the illustration below,
along with the following recipes, to create the most
popular fancy coffees.
Ingredients Options:
Espresso
Milk froth
Whipping cream
Steamed milk
NOTE: Some proportions are expressed in ratios. Each
number means a part or portion. For example: 6:1
indicates 6 parts milk to 1 part espresso, while 1:1:1
indicates equal parts espresso, milk, and milk froth.
Instruction Booklet
Fresh milk
Half & Half
Chocolate syrup
Water
Espresso Macchiato
Espresso macchiato is composed of espresso with a
"mark", or a small amount, of milk froth on the top of the
espresso.
1. Heat a pot of milk to 66°C (150°F) until it produces
a layer of dense froth above the milk.
2. Pour espresso into a cup.
3. Use a spoon to place a small amount of froth on the
top of the espresso.
Espresso Con Panna
Espresso Con Panna is made from espresso topped
with whipping cream.
1. Pour espresso into a cup.
2. Place a small spoonful of whipping cream on top.
Caffé Latte
Caffe latte is composed of 6 parts steamed milk and 1
part espresso (6:1). Traditional lattes do not include
milk froth.
1. Pour milk in a pot – about 6 times as much
espresso you will use – and steam it, but do not let
it froth.
2. At the same time, pour milk and espresso into a cup
from both sides so that they mix.
Flat White
Flat white is 1/3 espresso and 2/3 steamed milk (1:2).
The steamed milk must have a micro froth layer, but not
a stiff froth layer like a cappuccino.
1. Steam a pot of milk to 66°C (150°F) until it
produces a layer of dense froth above the milk.
2. Pour espresso into a cup.
3. Pour milk into a cup, then add a thin layer of froth.
HINT: Use a spoon to hold the froth back while
pouring the milk, then spoon the froth onto the top.
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ESP-2016
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