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Advice On Making Different Kinds Of Coffee
Do you know the difference between Caffè Latte and Cappuccino? To make Caffè Latte, use 6 ounces of warm milk to 2 ounces of espresso. For Cappuccino use equal portions of steamed milk and espresso. For an Austrian twist, add whipped cream to your Cappuccino.
MAKING THE PERFECT ESPRESSO
Espresso with a foamy layer known as "crema" is made under very high pressure in espresso machines with brass boilers. Most of these are large, commercial espresso machines made in Italy, but some smaller units, suitable for the home, are now available for $400 to $1200. A simpler approach for enjoying espresso at home the Italian way is with a traditional Italian Moka Steam Pot. Here are some helpful tips:
COMMERCIAL MACHINE
Fill the handle with espresso. It should be filled to the lower rim of the filter. Tamp the espresso tightly and lock the handle into the machine so that it is securely in place.
MOKA STEAM POT
Fill the bottom of the pot with water. Place the metal filter on top and fill with espresso. Tamp the espresso tightly. Screw the top of the machine on and place on the stove at low/medium heat. Let the water come to a slow boil. Once the water has begun to boil let it flow through the espresso to the top of the pot and pour into your cup.
CAPPUCCINO
When making cappuccino, make sure that you steam the milk using the frother attachment on your home machine or separate steamer, and place it into the cup before adding the espresso. You will be using approximately 2-4oz. of milk but once steamed, it will triple in volume. Make sure that your steamed milk has a nice, thick foam on top. Once you have your steamed milk in the cup, pour the espresso directly through the center.
CAFFÈ LATTE
Warm your milk. You will use about 4-6oz. of milk but unlike the cappuccino, your milk will not have a thick foam on top. Make your espresso and place it in your cup first. Add the warmed milk.
DOLCI ESPRESSO
Place 2-3 teaspoons of sugar in your cup first. Make your espresso but only pour 1-2 drops into the cup with the sugar. Whip the sugar until it becomes light and creamy. Add the rest of the espresso and stir.
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