Coffee Recipes

An espresso as either a single or double shot is the base of most speciality coffees, as such it is essential to first create the perfect espresso. Once you've done this you can then try some of the recipes we've listed below.

Espresso

The perfect espresso is not an easy thing to achieve and will ceratinly take some practise to master! Your end result should have a dark reddish-brown crema that is smooth and thick - it should stick to the sides of the cup as you drink it.

Ideally you will want to use coffee that has been as freshly ground as possible as it is the oils within the beans that will give you the crema and the depth of flavour that you are looking for.

Using between 7-9g of ground the extraction time should be between 18-25 seconds for a single shot (30ml) of espresso, the flow of coffee should be like a series of just connected drips rather than a stream.

Here are a few variations on the classic espresso, my personal favourite is the Romano:

1. Americano - a shot of espresso with hot water added
2. Romano - a shot of espresso served with a squeeze of lemon
3. Coretto - a shot of espresso with grappa
4. Doppio - a double shot of espresso
5. Lungo - an espresso made with 50% more water than standard, this creates a drink with a thinner texture but more caffeine (perfect for early mornings!)
6. Ristretto - a more concentrated version with about 75% of the water content, this gives a deeper more intense flavour without as much caffeine
7. Macchiato - a single, or double, shot of espresso served with a small amount of frothed milk on top
8. Iced espresso - usually a double shot of espresso served over crushed ice

Cappuccino

Possibly the most popular and well known of the specialist coffees, named after the Capuchin friars due to the colour of their habits, a standard cappuccino is made from one part espresso, one part hot milk and then topped off with one part foam. Usually the foam, or microfoam (created by introducing tiny air bubbles giving a velvety texture) is made with the steam arm of an espresso machine but can also be created using a small battery powered cappuccino whisk. You will also need to use a stainless steel frothing jug.

Cafe Latte

In Italian Latte means milk, so Cafe Latte is simply coffee with milk - similar to the French cafe au lait or the Spanish cafe con leche. So if you were to order a Latte in Italy you would be served with a glass of hot milk!

A cafe latte then is made with one shot of espresso to 5 parts steamed (hot - heated to approx 60C) milk and only a small amount of froth to finish.

Cafe Latte Fredo

This is a great drink to enjoy on a hot summers day and is essentially the same as a cafe latte but shaken with crushed iced in a cocktail shaker or blizted in a stand blender.

Cafe Mocha

Not one to have if you are watching the calories! This version is made with one part espresso, one part chocolate syrup, two or three parts of frothed milk and then finished with a good amount of whipped cream.

Espresso con Pann

As the name suggests this is very simply a shot of espresso topped with a small amount of whipped cream.

Espresso Granita

A great drink to serve after a dinner party, this coffee is made with one shot of espresso mixed with a teaspoon of soft brown sugar, a shot of brandy, frozen and crushed then served with whipped cream.

Frothing Milk

Here are a few hints and tips to help you achieve the perfect microfoam for your speciality coffees.....

A major misconception is that full fat milk will give you a better foam than other types of milk, this simply isn't true! Full fat, semi-skimmed, and skimmed milk will all work equally well. The key is actually the protein content of the milk, as such you need to ensure that the milk is as fresh as possible. The older the milk becomes the less protein is present and will not give you the dense foam that you are looking for.

We have actually found that UHT milk seems to work best, be aware of companies that sell "specialist frothing milk" - this is nothing more than UHT milk with a fancy label!

The other key factor is to use milk that is as cold as possible, i.e. straight from the fridge and into a cold frothing jug.

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