For every espresso and coffee bar! The basic essentials!
||A Gourmet cup of coffee which is made by either pouring one or two shots of espresso over a 6 ounce cup of fresh hot water. If you have good crema, it should float to the top!
||Any milk based espresso beverage where half and half is substituted for milk. How about a Cappuccino Breve'!
||An espresso based beverage that is topped with equal parts of steamed and froth (foamed milk). Mmmm!!! The keyword here is EQUAL! One shot of espresso is equivalent to 1 & 1/2 ounces. Therefore, the steamed milk should be 1 & 1/2 ounces and the froth should be 1 & 1/2 ounces. This totals 4.5 ounces.
Remember, you must steam and froth the milk first! (instructions below)
While the espresso is being made, the froth will jell. (instructions below)
Our suggestion for eight ounce cups (standard American size cups) is to double the amount espresso, steamed milk, and froth. Use the froth to create a cap above the cup's rim, then impress your guests or customers with a design made of either nutmeg, cinnamon, or chocolate powder on the froth!
||This is a double shot of espresso poured over one shot of hot water.
||This recipe calls for the use of a quality home model or commercial grade espresso machines.
Practice makes PERFECT! Turn on your espresso machine and prime the pump, if necessary. Make sure you place FRESH cold water into the reservoir tank, and start warming the cups you will serve with. Leave the filter handle attached to the group head of the machine so that it may also warm up.
Grind your freshly roasted gourmet beans to a very fine grind, known as an espresso grind. This can only be done with an espresso grinder. In addition, the best espresso comes from beans that are espresso roasted. Place seven grams of the espresso coffee grind for a single shot (fourteen grams for a double) into the warm filter handle.
With a slight twisting motion, firmly press the tamper to pack and level the coffee grind in the filter handle. Wipe the rim of the filter handle from coffee grinds to maintain a proper seal during extraction. Lock the filter handle into the group head. Extract one and a half ounces of espresso immediately after locking the filterhandle into the machine. Not extracting the espresso immediately will allow the machine to cook the coffee grinds and produce bitter espresso.
The pull can range from 18 to 23 seconds for a single shot, and slightly longer for a double. The result should be a beautiful crema (milky brown layer) on top of the espresso coffee. Drink or serve within ten seconds to taste the best flavor!
|Espresso Con Panna
||An espresso topped with whipped cream!
||An espresso, but extract two ounces.
| Espresso Macchiato
||An espresso, but a dollop of warm froth milk is added.
||An espresso, but extract one ounce.
||An espresso with a twist of lemon.
||An espresso based beverage that has a mixture of steamed and foamed milk, which is poured down the side of the cup containing a shot (or 2 shots) of espresso. In this process, the milk and espresso marbelize into a very dense beverage which can be tasted with the very first sip! Lattes can be flavored by pouring in 1/2-1 ounce syrup for every 4 ounces in the latte.
||Mix 1 oz. chocolate syrup and 1 shot espresso. Fill the remainder of the cup with foamed milk and top with whipped cream and chocolate sprinkles. As an alternative, the chocolate can be steamed with the milk to produce a chocolate colored foam.
|Frothing & Steaming Milk
||Using cold milk (1% or 2% lowfat works best), fill the cold stainless steel pitcher about 35-40% full. Place the pitcher under the steaming wand so that the tip on the steam wand is one half inch below the surface of the milk and in the center of the pitcher. Rapidly turn on the steam wand until it is completely open. Keeping the nozzle tip one half inch below the surface, tilt the pitcher to one side and create a whirlpool. Lower the pitcher as dense foam is created. When there is enough foam, raise the pitcher so that the milk can be steamed to 140 degrees. Check your machine's instruction manual to see when you must turn off your steaming wand - before or after removing from the milk.
||Turkish coffee is made in a copper pot called an Ibrik. Turkish coffee also requires the finest grind, finer than espresso. A heaping teaspoon of coffee for each 3 oz of cold water is recommended, as is a heaping teaspoon of sugar. Set the ibrik over a medium flame, pour in the water and sugar, then add the coffee and stir. As the ibrik heats, the pulverized bean allows a quick and full-bodied extraction. The water is brought to a near-boil, and just as it starts to bubble(foam), it is removed from the flame. Remove and replace the ibrik 3 times to cultivate the foam which gathers in the ibrik's neck. Pour the coffee into a demitasse and let the sediment settle for about five minutes. It is traditional to drink it strong and sweet.
||In a blender, mix 1 oz. of your favorite flavored syrup, 2 - 3 oz. of milk, and 4 scoops of vanilla ice cream. Blend until smooth and enjoy!
Rule of thumb...When preparing hot & cold espresso based beverages...
pour the flavor 1st,
the espresso 2nd,
the milk 3rd,
and the garnish last!