Pg 40
Pg 41
Pg 41
HOW TO POUR HEATED MILK
1. Start by pouring the heated milk gently into the centre of the
crema ensuring that the crema stays intact.
2. Once the espresso and milk is nicely combined and the volume in
the cup is about half full, speed up the pouring process by taking
the spout closer to the cup and increasing the angle on the pour.
3. Keep the jug as close to the surface of the beverage as possible.
Rock the jug side to side to release the heavier textured milk into
the cup. This is how one creates shapes and patterns in the cup.
ESPRESSO MENU
FLAT WHITE
•
150ml cup
•
40ml double shot
•
110ml lightly
textured hot milk
PICCOLO LATTE
•
100ml glass
•
20ml restricted
double shot
•
80ml lightly
textured hot milk
CAFFE LATTE
•
220ml glass or cup
•
40ml double shot
•
180ml lightly
textured hot milk
ESPRESSO
•
90ml demitasse
•
40ml double shot
RISTRETTO
•
90ml demitasse
•
20ml restricted
double shot
CAPPUCCINO
•
150ml cup
•
40ml double shot
•
110ml heavily
textured hot milk
AMERICANO
•
300ml cup
•
220ml hot water
•
40ml double shot
MACCHIATO
•
90ml demitasse
•
40ml double shot
•
a splash of
textured hot milk
MOCHACCINO
•
190ml cup
•
Chocolate powder
or syrup
•
40ml double shot
•
a splash of
textured hot milk
LONG BLACK
•
150ml cup
•
80ml hot water
•
40ml double shot
LONG MACCHIATO
•
150ml cup
•
80ml hot water
•
40ml double shot
•
a splash of
textured hot milk
AFFOGATO
•
300ml cup
•
Scoop of vanilla
ice cream
•
40ml double shot
