The quest for any barista is to create the velvety foam that is made when milk is properly steamed. This “mircrofoam” is a thick chiffon of tiny bubbles held in the milk that creates the feel of satin on the tongue. This ultra-fine foam varies in density from very hard for lattes (where minimum air is injected) to velvety soft for a cappuccino. The tight velvet foam offers not only the perfect feel but also the optimum flavor of the milk and espresso combination. Big foam bubbles (known as “sea foam”) are not only unattractive, but they also disrupt the flavor marriage of milk and espresso by causing the tongue to taste mostly air.
Store the stainless steel milk pitcher in the fridge or on ice
The cold pitcher will keep the structure of the milk tight. A hot pitcher promotes loose foam and big bubbles. Be sure to use a large enough pitcher (cold milk should never fill the pitcher more than 1/3).
Fill pitcher with a measured amount of fresh, cold milk
Cappuccinos will need less milk for the same cup size as a latte because you are introducing more air to the foam.
Steam milk
Place the tip below the milk surface. If the tip is to close to the surface, big bubbles will appear immediately. The wand should be close to the bottom of the pitcher.
Turn on steam fully with the wand in the center of the pitcher. Remain motionless, lowering wand very slightly (2-3 millimeters). Listen for the slight hissing that indicates air is being drawn into the milk. There should be no splatter. If there is, raise pitcher slightly. If you do not hear light hissing, lower the pitcher slightly.
Keep the steam wand in the milk until a temperature between 150 and 160° Fahrenheit is reached. Check a thermometer for consistency, but this should not be necessary each time you steam milk. As a general rule, if you hold the pitcher near the bottom, the milk is done once the pitcher is too hot to comfortably hold (CAUTION: both the steam from the wand and steamed milk can be hot enough to cause serious burns).
Once the milk is at the desired consistency and temperature, swirl and tamp the milk pitcher on a flat surface to get rid of any large bubbles.
Combine milk & espresso
Milk should be poured over top of espresso and the two should come together to form liquid, not a separation of milk on the top and espresso on the bottom.
These recipes are provided as a general guide. There are widely varying opinions about what makes the “perfect” specialty drink. We encourage you to master the basics, then experiment to create drinks that you and your customers love. Measurements indicated below are approximate and intended to be a guide to proportions.
Cappuccino (6 oz)
Single espresso, 4 oz steamed milk and ½” milk foam
Cappuccino (12 oz)
Double espresso, 8 oz steamed milk and ½” milk foam
Espresso, long (It. "lungo")
One 40 ml (1.35 fl oz) shot of espresso
Espresso, short (It. "ristretto")
One 20 ml (.65 fl oz) shot of espresso
Latte (12 oz)
Single espresso, 9 oz steamed milk and 1 tbsp milk foam
Latte (16 oz)
Double espresso, 12 oz steamed milk and 1 tbsp milk foam
Mocha (12 oz)
Single espresso, 9 oz steamed milk, chocolate sauce and whipped cream
Mocha (16 oz)
Double espresso, 12 oz steamed milk, chocolate sauce and whipped cream
Affogato (It. "drowned")
Espresso served over ice cream. Traditionally vanilla ice cream is used, but some coffehouses or customers prefer chocolate ice cream (this variation is sometimes called an "affogato mocha").
Americano (It. "American")
Espresso and hot water, classically using equal parts each, but many individuals prefer a greater volume of water. Rarely, if ever, ordered by Italians.
Red Eye or Black Eye
A cup of drip coffee with two shots of espresso in it. Also known as a slingblade, a depth charge, a shot in the dark, an Al Pacino, an autobahn or a hammerhead.
Breve (It. "short"):
Espresso in half and half, in proportions equal to those of a caffè latte. Similarly, a mocha breve is espresso, chocolate, and half and half in proportions equal to those of a cafè mocha.
Café Bonbon (Sp. "candy coffee")
A shot of espresso served in a small glass filled with condensed milk. The shot and the milk remain separate unless stirred, as in a black and tan.
Café Cubano (Sp. "Cuban")
Sugar is added to the espresso grounds during brewing for a sweet taste. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot.
Caffè Macchiato (It. "stained")
A small amount of foam is spooned onto the espresso. The cafè macchiato is to be differentiated from the latte macchiato (described below), which is what Starbucks serves under titles such as "caramel macchiato," "marble mocha macchiato," and "maple spice macchiato."
Café Noisette (Fr. "hazelnut coffee")
Espresso cut with warm milk, similar to a cortado. The combination of dark French roasted coffee and milk gives a nutty taste, hence the name.
Corretto (It. "corrected")
Some sort of liquor added.
Cortado (Sp./Port. "cut")
Espresso "cut" with a small amount of warm milk.
Doppio (It. "double")
Two shots of espresso in one cup.
Dry
More foamed milk, less steamed milk.
Espresso con Panna (It. "espresso with cream")
Espresso with whipped cream on top.
Flat White
A coffee drink very popular in both Australia and New Zealand, made of one-third espresso and two-thirds steamed milk.
Latte (It. "milk")
This term is an abbreviation of "caffè latte", coffee with milk, an espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
Latte Macchiato (It. "stained milk")
Essentially an inverted caffè macchiato, with the espresso poured on top of vanilla-flavored milk and flavored sauce (most often caramel or chocolate) drizzled on top of the foam.
Long Black
Espresso and hot water in equal parts.
Lungo (It. "long")
More water (about double) is let through the ground coffee, yielding a weaker taste (40 ml).
Mocha
Normally, a latte blended with chocolate. This is not to be confused with the region of Ethiopia or the coffee grown in that region (which is often seen as 1/2 of the blend "mocha java).
Room
Leave 1/2” inch at top of cup.
Skinny
Use skim or non-fat milk.
Split
Half regular, half decaffeinated coffee.
Wet
Less foamed milk, more steamed milk.
Whipless
No whipped cream.
Includes abbreviated content from wikipedia.org/wiki/espresso.
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