Coffee - Proper Coffee

Barista | Coffee basics | Proper Coffee

Espresso

Espresso should be served hot! It is important to keep the handles in the group heads at all times. Handles should never be left on the drip tray when not in use. Warm cups - one of the great pleasures of coffee is the feel of a warm cup against your lips. Because cups are stacked on the espresso machine two and three high, to ensure the top cups stays as nice and warm as the bottom cup, place a tea towel / dinner napkin over the top of the machine trapping the heat. And the Speed is of the essence. Don't dose a shot and leave it in the brewing head without starting the brewing process. In less than 5 seconds the coffee will begin to burn leaving your shot thin, flat, with serious damage to the cream and a sharp bitter taste. Pull the dose and brew within 2 seconds.

Single Espresso

A short, strong dark single shot of espresso made the traditional Italian way is the basis for all drinks on the espresso menu. Get this right and you will have the great flavour people look for in a cappuccino or caffe latte. Served in a single espresso cup.

• Remove the single handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: one complete pull-no more-no less!
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim of the filter.
• Brew the espresso into an espresso cup.

Remember:

The correct brewing time for an espresso is 25 seconds.

The correct fill line on an espresso cup is between 1/2 and 1/3's full

The espresso should have the all-important creamy hazelnut coloured cap called crema. This cap will only last two minutes so getting the espresso to the table quickly is crucial.

Place the cup on a saucer with handle at 3 o'clock, with an espresso spoon.

Cappuccino

A decadent combination of strong Espresso smoothed out with equal quantities of steamed milk and foamed milk, creating a luxurious cap that can be garnished with either a sprinkling of chocolate or cinnamon powder, served in a cappuccino cup.

• Remove the single handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: one complete pull-no more-no less.
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim of the filter.
• Brew the espresso into a standard cappuccino cup.

Remember:

The correct brewing time for an espresso is 25 seconds.

• While the espresso is brewing, being foaming the milk following the Milk foaming guide.
• Wipe off the steam wand!
• Using a spoon, pour and scoop the dense, foamed milk into the shot of espresso. When full, stop the flow of foam and free pour steamed milk until the full level is 1/4 inch above the rim of the cup.
• Dust with chocolate powder or cinemon (optional).
• Place the cup on saucer with handle at 3 o'clock with a teaspoon and chocolate on top.

Caffe Latte

Caffe latte is one shot of espresso topped with steamed milk, served in a cappuccino cup.

• Remove the single handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: one complete pull-no more-no less.
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim of the filter.
• Brew the espresso into a standard cappuccino cup.
• While the espresso is brewing, foam the milk following the Milk foaming guide.
• Wipe off the steam wand!
• Using a spoon hold back the foamed milk letting only steamed milk into the cup. Finish the drink with a small scoop of creamy foam.
• Place the cup on a saucer with handle at 3 o'clock, with an espresso spoon and chocolate on top.

Caffe Macchiato

Our version of this drink will be made as an espresso, finished with a teaspoon of hot milk and a dollop of dense foam, served in an espresso cup

• Remove the single handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: one complete pull-no more-no less.
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim of the filter.
• Brew the espresso into a standard cappuccino cup.
• While the espresso is brewing, being foaming the milk following the Milk foaming guide.
• Wipe off the steam wand!
• Finish with a teaspoon of hot milk and a dollop of the dense foamed milk onto the shot of espresso.
• Place the cup on a saucer with handle at 3 o'clock, with an espresso spoon.

Caffe Mocha

A delicious medley of pure Espresso and real chocolate filled with steamed milk and crowned with a swirl of whipped cream. Completed with a garnish of sweet chocolate powder or real chocolate shavings.

• In a caffe latte glass place three rounded teaspoons of chocolate powder.
• Using the hot water tap on the espresso machine, pour one ounce of water into the chocolate powder and stir until smooth and creamy.
• Remove the single handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: one complete pull-no more-no less.
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim.
• Brew a single shot of espresso into the chocolate mixture.
• Foam milk following the Milk foaming guidelines.
• Wipe off the steam wand!
• Using a spoon, pour and stir the foamed milk into the glass, ensuring that the chocolate, espresso, and milk are well mixed.
• Finish with whipped cream and dust with chocolate powder (optional).
• Place the glass on a saucer with a long handled spoon and chocolate on top.

Flavoured Latte

This coffee is made as a caffe late with three pumps of flavoured syrup, served in a tall glass. Customer as a choice of: Vanilla, Hazelnut, Almond

• Put three pumps of syrup into a caffe latte glass.
• Brew a single shot of espresso following the espresso brewing guidelines.
• While the espresso is brewing, begin foaming the milk following the Milk foaming guidelines.
• Wipe off the steam wand!
• Stir the coffee and syrup mixture.
• Using a soupspoon, hold back the foamed milk, letting only steamed milk pour into the glass.
• Place the glass on a saucer with a long handled spoon and chocolate on top.

Double Espresso

A double shot of espresso is nothing more than two perfect shots of espresso, served in a cappuccino cup. This does not make a stronger drink; it only makes more coffee.

• Remove the double handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: two complete pulls-no more-no less.
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim of the filter.
• Brew the double espresso into a cappuccino cup.
• The espresso should have the all-important creamy hazelnut coloured cap called crema. This cap will only last two minutes so getting the espresso to the table quickly is crucial.
• Place the cup on a saucer with handle at 3 o'clock, with an espresso spoon.

Americano

Americano is a double shot of espresso extracted into a standard cup 1/3 filled with hot water. By adding espresso to hot water, you preserve the body and rich taste of the coffee without burning it and destroying the crema.

• Fill a small cappuccino cup 1/3 full of hot water.
• Note: You must fill the water first; pull the shot second, so the 100° water can cool to below 80° so the coffee won't burn!
• Remove the double handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: two complete pulls-no more-no less.
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim of the filter.
• Brew the espresso into a cappuccino cup.
• Place the cup on a saucer with handle at 3 o'clock, with an espresso spoon.

Iced Coffee

The traditional preparation for iced coffee includes milk. However, water may e substituted for milk.

• Fill a cocktail shaker 1/2 full with ice.
• Remove the double handle from the group head and knock out the spent coffee cake into the knock box.
• Brew a double espresso following the Espresso brewing guidelines, into a standard cup.
• Pour the double shot of coffee into the shaker of ice.
• Add one espresso cup full of fresh, cold milk to the shaker.
• Add 1 tablespoon of Sirop de Gomme.
• Shake with enthusiasm to ensure the coffee and milk mixture has an nice creamy taste.
• Pour mixture into a tall iced coffee glass.
• Place the glass on a saucer with a long handled spoon and chocolate on top.

Iced Mocha

The iced version of caffe mocha, served in a latte glass.

• In a cocktail shaker, place three rounded teaspoons of chocolate powder.
• Using the hot water tap on the espresso machine, pour one ounce of water into the chocolate powder and stir until smooth and creamy.
• Remove the single handle from the group head and knock out the spent coffee cake into the knock box.
• Place the empty handle under the doser and make: one complete pull-no more-no less.
• Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack.
• Wipe the excess grounds from the rim.
• Brew a single shot of espresso into the chocolate mixture and stir.
• Fill the cocktail shaker 1/2 full with ice.
• Add three espresso cups of fresh, cold milk and shake with enthusiasm.
• Pour into a tall glass, finish with whipped cream, and dust with chocolate powder (optional).
• Place the glass on a saucer with a long handed spoon and chocolate on top.

Irish Coffee

• Pour a measure of Irish whisky into a wine glass.
• Pour in one teaspoon of granulated sugar.
• Stir mixture.
• Pour one cappuccino cup of fresh filter coffee over whisky/sugar mixture.
• Top with whipped cream.
• Place the glass on a saucer with an espresso spoon.

Babycino

Served as a complimentary item for children, on the manager's discretion.

• Served in a small espresso cup.
• Steam/foam milk as per milk foaming guide.
• Note: Ensure the drink is all foam, as hot milk will burn the child's mouth.
• Dust aggressively with chocolate powder.
• Place the cup on a saucer with an espresso spoon.

Miscellaneous Coffee Specialties

Caffe Baileys

Filter coffee with Baileys Irish Cream served in a glass with whipped cream.

Caffe Corretto

Espresso coffee, served with a touch of grappa.

Caffe Creme

A velvety smooth coffee, brewed fresh from the beam which results in a thick mousy head called a "crema". The crema is sometimes mistaken for cream, but is actually an indication of the freshness of the coffee bean. Delicious with or without cream.

Caffe Ferrara

Double espresso with Ameretto and topped with whipped cream served in a glass.

Caffe Italian Black Tie

A double espresso with a measure of Sambuca and topped with whipped cream served in a glass.

Espresso Con Panna

Short strong and sweet, full-bodied Espresso with real whipped cream.

Filter Coffee

A subtle blend that combines a mild aroma with a mellow flavour.

Ristretto

An extra strong variation of a Single Espresso. Use the same amount of coffee but half the quantity of water. A real pick me up. Not to be confused with a Double Espresso.