A 25-30ml extraction of espresso coffee into a 220ml glass. Topped up with 2/3 of steamed milk, 65-70degrees, finished with 5-10mm of silky froth.
Flat White:
A 25-30ml extraction of espresso coffee into a 220ml cup. Topped up with 2/3 of steamed milk, 65-70 degrees, finished with approximately 2mm of coffee crema.
Long Black:
A 50-60ml extraction of double espresso coffee into a 220ml cup with 2/3 hot water. Add the hot water before the espresso if possible so that the Crema of the coffee will stay on top.
Mocha Coffee:
A 25-30ml extraction of espresso coffee into a 220ml cup, add a full teaspoon of chocolate powder or syrup, stir it well together with the coffee and then pour steamed milk, 65-70 degrees, finished with approximately 15mm of silky froth and a sprinkle of chocolate.
Espresso Machiato:
A 25-30ml extraction of espresso coffee, in a small glass with a dash of hot or cold milk. If you wish to add on top a touch of froth for garnishing..
Espresso - short black:
A 20-25ml extracion of espresso coffee, into a small glass or conical cup..
Cappuccino:
A 25-30ml extraction of espresso coffee into a 220ml cup. Topped up with 1/3 steamed milk, 65-70 degrees, finished with approximately 15mm of silky froth and a sprinkle of chocolate..
