All drinks should be made with a double shot of espresso, unless otherwise requested by the customer.
|SHORT BLACK||demitasse cup (70ml)||This is the base of all espresso beverages
Place a demitasse cup under the group head and extract a double shot.
|RISTRETTO||demitasse cup (70ml)||The most concentrated of all espresso beverages, the ristretto is a ‘restricted’ short black.
Place a demitasse cup under the group head and extract a shot, restricting the pour, stopping the extraction at about 2/3 of the shot.
|LONG BLACK||tulip cup (150ml)||The extraction is poured on top of the water so the crema is not disturbed.
Fill the cup just over half full with hot water from the espresso machine. Then, place the cup with water under the group and extract a double shot over the hot water. If requested, serve the long black with a small jug of hot water.
|AMERICANO||cappuccino cup (190ml)||Made in a larger cup (therefore more hot water). Like the Long Black, the extraction is poured over the top of the water. Because the surface area is greater, it’s more difficult to retain a crema.
Place the cup under the head and extract the double shot over the hot water.
Note: The crema should form completely over the hot water and the cup is still not full. Serve with a small jug of hot water
|MACCHIATO||demitasse cup (70ml)||A short black ‘marked’ with hot milk
Place the cup under the head and extract the double shot.
Add the mark of milk to the espresso by spoon.
|FLAT WHITE||tulip cup (150ml) or cappuccino cup (190ml)||Flat white drinkers are often the most fussy about the way their drink is prepared. Ensure the milk has very little froth and is still textured enough to carry without spilling.
Extract a double shot in to the cup, then ease the smooth flat steamed milk into the centre of the coffee, holding back the majority of the froth with a spoon OR you can remove the majority of the froth from the milk jug with a spoon, before pouring.
|LATTE||glass (220ml) or cup (250ml) |
BOWL LATTE – bowl (350ml)
|The texture of the milk in a latte can be slightly thicker than that of the flat white.
Extract a double shot in to the cup. Pour and allow the thicker, lightly textured milk to flow in to and mix with the espresso.
TIP: If using a BELL SHAPE JUG, to ensure a consistent pour of the thicker, frothy milk, pour from the side of the jug.
Bowl Latte – milk should be the same as the standard latte but ensure you swirl the milk and keep it blended due to the size of the beverage.
|CAPPUCCINO||cappuccino cup (190ml)||A double shot with a very thick, head of frothy milk.
Carefully spoon all the heavily textured top milk in to the cup then pour the hot, lightly textured milk through the centre of the frothed milk OR hold back the heavily textured milk and pour approximately ½ a cup of lightly textured milk in to the double shot. Use the spoon to push the remaining, heavily textured top milk in to the remainder of the cup. A dome of thicker foam will rise up above the rim of the cup.
Sprinkle with plenty of chocolate powder or a lighter sprinkle of cinnamon.
|MOCCACCINO||latte cup (250ml)||A double shot of espresso with chocolate powder, combined with lightly textured milk.
Add 1 tablespoon of chocolate powder to a cup, place the cup under the group head and make the double shot in to the chocolate powder.
Mix well. Pour the textured milk in to the espresso/choc mix.
TIP: If using a BELL SHAPE JUG, to ensure a good volume of the heavily textured milk goes in the drink, pour from the side of the jug. Sprinkle with plenty of chocolate powder.