- cappuccino
- espresso macchiato
- latte macchiato
- coffee mocha
All these speciality coffees are based on the use of frothy milk and freshly brewed espresso,
the preparation of which has been previously described. Hints and recipes follow.
Cappuccino
Ingredients:
1 black espresso capsule (50 ml)
50 to 80 ml whole milk (unskimmed)
Cocoa powder for decoration
Preparation:
- Draw a freshly brewed espresso into a pre-heated espresso or cappuccino cup.
- Froth the milk until sufficient foam has formed.
- Top up the espresso with liquid hot milk.
- Use a tablespoon to add a milk frothy head to the espresso.
- Sprinkle some cocoa powder on the frothy head and serve the cappuccino right away.
Espresso macchiato
Ingredients:
1 black espresso capsule (50 ml)
1 to 2 tablespoons whole milk (unskimmed)
Preparation:
- Draw a freshly brewed espresso into a pre-heated espresso or cappuccino cup.
- Froth the milk until sufficient foam has formed.
- Add a few single tablespoons of frothy milk to the espresso to give it a flecked (ital.
‘macchiato’) appearance.
Latte macchiato
Ingredients:
1 black espresso capsule (50 ml)
100 to 120 ml whole milk (unskimmed)
Preparation:
- Fill a tall, slim glass to just over half with cold milk. Ensure that the glass fits under the
capsule-holder.
- Start frothing the milk in the glass until it is sufficiently warm and a nice head of foam
has developed. (To cool down the unit quickly for making espresso, follow the
instructions on page 27.)
- Allow the espresso to be delivered straight into the glass. The typical layered effect will
develop automatically.
- Serve the glass with a long spoon for stirring.
Coffee mocha
Ingredients:
1 black espresso capsule (50 ml)
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