Whether you like your coffee black or milky, strong or sweet, here is a step by step guide to preparing just some of the many espresso varieties out there. Enjoy experimenting!
Espresso is a pure serve of espresso coffee with just 25-30ml of extracted coffee (see Extraction) typically served in a demitasse cup.
For an interesting twist on the standard espresso we suggest adding a piece of rich and dark chocolate in your cup before extracting your espresso.
For an interesting twist on the standard Ristretto we suggest adding a few ml of butterscotch liqueur or syrup to your ristretto be careful not to over power the flavour of the ristretto.
Doppio, meaning "Double" in Italian.
For an interesting twist on the standard Long Black we suggest adding 7.5ml of Irish cream liqueur or essence and 7.5ml of hazelnut liqueur or essence to the cup.
TIP: Serve in a cup with a small diameter for better presentation, as a guide no wider than 8 cm at the top.
For an interesting twist on the standard Macchiato we suggest adding 5 ml of home made caramel to you espresso.
TIP: For a long Macchiato prepare a double espresso through a double group handle and add a dash of steamed milk.
The objective of Flat White preparation is to present the final coffee with a light layer of fine-textured milk.
For an interesting twist on the standard Flat White we suggest adding 15ml of caramel liqueur of essence to your cup then add espresso.
For an interesting twist on the standard Cappuccino why not try adding 15 ml of almond liqueur or essence to your espresso.
TIP: When pouring multiple cappuccinos ensure the amount of froth is distributed evenly between cups.
For an interesting twist on the standard Cappuccino we suggest adding 15 ml of hazelnut liqueur or essence to your espresso.
TIP: A guide to the amount of froth you need for your Cafe Latte is when frothing your milk, the amount of air to the surface of the milk that creates the hissing noise should only be present for 1/2 to 1 second then heat with no hissing noise.
OPTION: Add your chocolate into the milk before steaming. It is important to know your milk levels and how much chocolate to use. When you steam the milk it will blend the chocolate through the milk. Once you have finished steaming the milk add it straight to the espresso.
For an interesting twist on the standard iced coffee we suggest adding chocolate ice cream, 15 - 30 ml hazelnut syrup and a dust of cinnamon.
TIP: If your coffee is from the espresso machine mix a little vanilla or sugar with your espresso this will help sweeten your iced coffee.
For an interesting twist on the standard Affogato we suggest adding macadamia gelato instead of regular ice cream, a mix of vanilla bean paste and 15ml hazelnut liqueur or essence. Garnish with coconut.