Espresso Recipes and Drinks
and How to Texture Milk
Let's start with an introduction to texturing milk. You will want to texture milk for lattes, cappucchinos, and so on. There are 4 important steps that you should always remember.
- Fill your milk pitcher about half way. Place the wand into the container, just lightly skimming the surface of the milk. Turn the steamer on.
- Continue the "stretching" process until the thermometer reaches about º100F. The purpose of skimming the surface is to introduce air into the milk, creating a foam-like texture. It is very important that you do not create any big bubbles, just very little ones.
- At around 100ºF, submerge the wand down into the milk. This is the "rolling" process. Now you are creating a whipping and swirling movement, which makes the foam more textured and thicker. Continue to steam until about 180ºF. The milk will grow as it gets hotter. (This is why you should only fill it about half way up.)
- Turn off your steamer first. Pull the pitcher down and remove from the wand. Always wipe your wand as soon as possible with a very warm cloth, as leaving milk on it will ruin the boilers.
Delicious espresso-based recipes are listed below.
Pure Espresso Drinks:
Basic Espresso: A single shot (approximately 1 to 1-1/2 oz of espresso). The Italian tradition is to ceremoniously drink the espresso "solo" in a single gulp to enjoy the fullest espresso flavor while the beverage is at its peak of freshness.
Doppio: A double shot of espresso. (Doppio means double in Italian)
Americano : Add hot water to one shot of espresso to make a full 6-8 oz. cup.
Espresso Con Panna: A single espresso topped with a dollop of whipped cream.
Espresso Macchiato: A single serving of espresso topped with a dollop of frothed (foamed/textured) milk.
Espresso Breve: A single shot of espresso with heated half & half milk added.
Cappucchino Drinks:
Basic Cappucchino : 1/3 espresso, 1/3 steamed milk (no foam), and 1/3 frothed milk. Put the steamed milk in first, then pour the espresso, and lastly finish off with the layer of frothed milk. This will allow the espresso to settle between the milk and the foam.
Classic Cappucchino : 1/3 espresso and 2/3 frothed milk.
Cafe Latte Drinks:
Basic Cafe Latte: Make a single shot of espresso. Add steamed milk to fill an 8 to 10 oz. latte mug (preferably clear). There should be a very fine layer of foam on the top.
Flavored Cafe Latte: Lattes are frequently flavored with Italian syrups. First pour in the espresso, then the flavor of choice, and then the milk. (usually 3 squirts of flavor for 8 oz. cup, 4 squirts for 12 oz. cup, and 5 squirts for 16 oz. cup, and so on)
Specialty Drinks:
Cafe Mocha: Espresso, a spoonful of chocolate syrup, and steamed milk. Top with whipped cream and thin lines of chocolate syrup, then garnish with chocolate flakes or cocoa powder.
Rasberry Mocha: Same as cafe mocha, but with raspberry syrup added. Top with whipped cream, thin lines of chocolate and raspberry flavoring, and garnish with chocolate flakes or cocoa powder.
Mochacchino: A single shot of espresso mixed to taste with chocolate syrup or powder and 5 oz. of steamed milk. Top with peaked foam.
Iced Cappucchino: Pour espresso over ice and add cold milk. Do not mix or shake. Spoon frothed milk on top to create a layer of foam. Sweeten to taste.
Iced Latte: Pour espresso over ice and add cold milk. Shake cup well so that the espresso, ice, and milk blend together. Sweeten to taste. *Iced Lattes can also be blended, creating a smoother drink without the chunks of ice.
Flavored Iced Latte: Same as iced latte, but add flavored syrup.
Iced Mocha: Pour espresso over ice, add a spoonful of chocolate syrup, and pour in cold milk. Shake well. Top with whipped cream if desired.
Creative Interpretations:
Cafe Conquistador: Cappuccino with 1oz. of Kahlua™ topped with whipped cream and shaved chocolate.
Cappucchino Royale: Make a basic cappuccino. Add 1 oz. of liqueur of your choice (the favorites include Grand Marnier™, Frangelico™, Amaretto™, or any chocolate based liqueur). Top with whipped cream.
Latte Royale: Basic Latte with 1 oz. of fruit-flavored liqueur, topped with whipped cream and a maraschino cherry.
Bon Bon: Cappuccino with 1 oz. chocolate mint liqueur topped with whipped cream, shaved white chocolate, and a maraschino cherry.
Cappucchino Ciocolocino: Regular cappuccino topped with vanilla, chocolate or coffee ice cream.
Creativity is the key. Use your imagination to develop and creatively name your own beverages. The possibilities are endless. If you have passion for your drinks and making them, you and your customers will appreciate the wondrous beauty of this art.
If you have any questions,
you can email the Planet Leader!