Coffee should be black as hell, strong as death, sweet as love.
- Turkish proverb
This is the base of all espresso beverages. A regular shot of espresso served in an espresso cup with a glass of cold water.
The most concentrated of all espresso beverages; the ristretto is an espresso where the amount of brewing water has been ‘restricted’.
The extracted espresso is poured on top of the water. Because the surface area is greater, it is more difficult to retain the crema. Prepare the hot water in the cup in advance of preparing the espresso.
An espresso ‘marked’ with hot milk. Add milk to the espresso by spoon.
Flat white drinkers are often the most particular about the way their coffee is prepared. Ensure the milk has very little froth, but is still textured enough to carry without spoiling.
A single shot of espresso in a tall cup filled with steamed milk, but hold back the foam until about 85% full, then top off with foam. The texture of the milk can be slightly thicker than that for a Flat White.
A shot of espresso with a layer of steamed milk and then foam – a third espresso, a third steamed milk, and third foam. Pour gently so the crema remains intact. Pause for a moment while the combination settles. Gently swirl the milk in the jug to keep it blended. Pour, rocking the jug sideways, to release the heavily textured milk at the top of the jug. If the beverage does not appear high enough, pause to allow the drink to settle and add some more milk.
The mocha is a variation of the latte but with chocolate powder added before adding the steamed milk. Blend the chocolate powder with a small amount of hot water and the espresso before adding the milk. After the milk is added, an additional stir may be required.
Stir a small amount of hot water with chocolate powder at the bottom of a regular mug. Fill with steamed milk. Sprinkle chocolate powder on top.
Combine two shots of espresso, cold milk, ice, and possibly a flavour. Always use more espresso as the ice dilutes the flavour.