Espresso has no
milk, just pure coffee. Most traditional coffee
recipes revolve around a single or double
espresso shots. If you are a coffee connoisseur
then you should try and learn how to make one.
It is generally made from a single 1 oz shot of
coffee made with 7 Gms of finely ground coffee
extracted at between 18 and 25 seconds. There
are many recopies and this is small selection to
choose from –
Similar to a café au lait, lattés are made with
a shot (or three) of espresso poured into the
bottom of a mug and topped with steamed milk and
a thin layer of foam. Some people prefer to add
the espresso last so it that sinks through the
milk and foam instead, but the idea is the same.
Single or double-shot of espresso,
part steamed milk, part frothed milk and
cinnamon or cocoa to top it off – slightly
stronger than a latte, it is the morning
beverage of choice of many Italians, but north-american
will drink it up any time of day!
With 60 ml of espresso, 60 ml of
chocolate and 30 ml of steamed milk, a mocha is
a the right choice if you want something sweet.
Single or double-shot of espresso
combined with hot water – you’ll get the rich
and nutty flavour of espresso but with a lot
less intensity, and more to enjoy!
A shot of espresso stained with a
dollop of frothed milk! Also called ‘Cortado’ in
Spain and Portugal, this is a quick and smooth
sip of heaven.
A glass of steamed milk spotted with
a shot of espresso – after all, macchiato means
Café au Lait
Half brewed coffee and half warm milk. –
typically served in a bowl, à la Française, it’s
the ideal companion to your morning croissant.
Red Eye Coffee
A red eye is a fortified coffee drink
in which espresso is combined with normal drip
coffee. It is known by various names, some of
which refer to different variants.
When assessing a coffee, you need to
check its appearance, aroma and of course its
taste. Prior to grinding and brewing the beans
are graded according to shape, size and colour.
The aroma can be spicy, earthy and nutty – but
it should always be fresh and flavoursome.
Select the coffee bean/blend based on
the drink you want to prepare. Take note of the
differences between Espresso roast, Café Crème
roast and ground coffee for filter coffee.
Coffee should preferably be stored in a cool,
dark and dry place. Providing the packaging and
the bean container are kept tightly sealed,
coffee will retain all of its aroma. Coffee
beans should be handled at room temperature.
The perfect Espresso has a dense, slightly
marbled foam that is hazelnut to golden-brown in
The colour of the crema tells its own story:
If the crema is too light: the beans are
either too old, too coarsely ground or the
brewing temperature is too low.
If the crema is too dark: the beans are too
finely ground, the roast is too strong or the
brewing temperature is too high.
No crema/no foam may be due to insufficient
pressure or result from a too hard water
The taste of coffee derives from the seeds of
the coffee cherry.