Making Espressos and Lattés
Recipes
Below
STEAMING MILK
The first important ingredient in or cappuccino is the espresso. The
second most important ingredient in a good espresso drink is the milk.
Milk should be:
- Made first, prior to brewing espresso, because it has a longer freshness
"life-span"
- Steamed or frothed (foamed) to order, using fresh, cold milk
Note: Milk may be steamed twice, but frothed only once
- Frothed first, heated (steamed) second
- Heated to 150-160 degrees (use a thermometer and clip)
Note: The temperature of the milk will continue to rise another 10-15 degrees
after steaming
Step-by-Step Steaming Instructions
1. Vent steam wand to remove any condensation.
2. Place tip of steam wand just under the surface of the milk and towards the
side of the steaming pitcher.
3. Open valve to begin steaming milk.
4. As steam and air is introduced into the milk, froth (foam) begins to form. To
continue frothing, lower the steaming pitcher so that the tip of the steam wand
is always just underneath the surface of the milk. Stop frothing when milk
temperature reaches 100 degrees.
5. Raise steaming pitcher so that the steam wand is submerged into the milk and
heat milk to 150-160 degrees.
6. Turn off steam wand, remove pitcher and immediately wipe off steam wand with
a clean, damp bar towel.
7. Vent steam wand to remove any milk residue inside.
8. Tap and swirl steaming pitcher to collapse foam.
9. Pour steamed milk out from under foam. Remove foam as needed with spoon.
ESPRESSO BEVERAGE RECIPES
Espresso
Brew espresso shots directly into smallest size cup (typically a 4 fl oz cup)
“Solo” = 1 shot
“Doppio” = 2 shots
Espresso Macchiato
Brew espresso shots directly into smallest size cup (typically a 4 fl oz cup)
“Solo” = 1 shot
“Doppio” = 2 shots
Top (Italian for “marked”) with a small dollop of foamed milk
Espresso con Panna
Brew espresso shots directly into smallest size cup (typically a 4 fl oz cup)
“Solo” = 1 shot
“Doppio” = 2 shots
Top with a small dollop of whipped cream
Note: May be garnished with small sprinkling of espresso-ground coffee
Café con Espresso
Brew espresso shots following chart above
Pour shots into appropriate sized cup
Fill remainder of cup with filter-drip coffee
Latté
Steam milk
Brew espresso shots following chart above
Pour shots into appropriate sized cup
Fill cup with steamed milk, leaving 1” room at the top. Add ½” of foamed milk
- or -
Fill cup with dense velvetized steamed milk, for latté art
Cappuccino
Brew espresso shots following chart above
Pour shots into appropriate sized cup
Fill cup ½ way with steamed milk
Fill remainder of cup with foamed milk
Mocha
Brew espresso shots following chart above
Pour shots into appropriate sized cup
Add chocolate syrup to cup, on top of shots. Stir vigorously
12 fl oz cup 1.0 oz syrup
16 fl oz cup 1.5 oz syrup
20 fl oz cup 2.0 oz syrup
Fill cup with steamed milk (no foam), leaving 1” of room at the top
Note: Top with whipped cream or a dollop of foamed milk, garnished with
chocolate sprinkles
Flavored Lattés and Mochas
Brew espresso shots following chart above
Pour shots into appropriate sized cup
Pour flavor syrup into bottom of cup
12 fl oz cup 1.0 fl oz syrup
16 fl oz cup 1.5 fl oz syrup
20 fl oz cup 2.0 fl oz syrup
Follow standard hot or iced latté or mocha recipes
Iced Latté
Brew espresso shots following chart above
Pour into appropriate sized cold cup
Fill cup ¾ of the way with cold milk
Add ice
Iced Mocha
Brew espresso shots following chart above
Pour shots into appropriate sized cold cup
Add chocolate syrup to cup, on top of shots. Stir vigorously
12 fl oz cup 1.0 oz syrup
16 fl oz cup 1.5 oz syrup
20 fl oz cup 2.0 oz syrup
Fill cup ¾ of the way with cold milk
Add ice
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