Passion for Coffee

F
A
V
O
R
I
T
E
R
E
C
I
P
E
F
A
V
O
R
I
T
E
R
E
C
I
P
E
Add milk
Despite the similarities in ingredients, there are a variety of different styles of coffees created simply by how
much milk you use and how it’s prepared.
Piccolo
• 90ml glass
• 1 single espresso
• 150ml cold milk
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour off some milk from the jug into sink (Piccolo
only).
5. Pour milk directly into the centre of the espresso.
6. Hold milk jug tip close to the espresso surface.
Steady consistent pour is the secret.
Weak Coffee
• 200-220ml glass
• ½ single espresso
• 150ml cold milk
Same method as Latté.
Cappuccino
• 180-220ml cup
• 1 single espresso
• 150ml cold milk
• Drinking chocolate
1. Same method as Latté.
2. Garnish with drinking chocolate.
Latté
• 200-220ml glass
• 1 single espresso
• 150ml cold milk
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface.
Steady consistent pour is the secret.
Strong Coffee
• 200-220ml glass
• 1 double espresso
• 150ml cold milk
Same method as Latté.
Iced Coffee
• 200-250ml cup or glass
• 1 double espresso
• 180ml cold milk
• 1 scoop ice-cream
• 1 shot vanilla flavouring
• Blender
1. Add all the ingredients to a blender and blend on
“Smoothie” for 60 seconds.
Mocha
• 180-220ml glass
• 1 single espresso
• 150ml cold milk
• Drinking chocolate
1. Texture milk to desired temperature.
2. At the same time extract single espresso. Stir
1teaspoon of drinking chocolate into espresso shot.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface.
Steady consistent pour is the secret.
6. Garnish with drinking chocolate.
Flat White
• 180-220ml cup
• 1 single espresso
• 150ml cold milk
Same method as Piccolo.
Affogato
• 200-250ml low profile glass
• 1 double espresso
• 1 scoop vanilla ice-cream
1. Extract espresso, set aside.
2. Scoop ice-cream into glass.
3. Pour espresso directly over ice-cream.
4. Garnish with chopped pistachios or grated
chocolate optional.
23