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ESPRESSO ESPRESSO RISTRETTO A single shot of espresso is the basis for all drinks on the espresso menu. Get this right and you will have the great flavour people look for in a cappuccino or caffe latte. 1. Place the empty handle under the doser and make: One complete pull. 2. Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp, give the handle a good hard twist left-to-right to ensure a solid pack. 3. Wipe the excess grounds from the rim of the filter. 4. Brew the espresso into an espresso cup. Remember: - The correct brewing time for an espresso is 25 seconds. - The correct fill level on an espresso cup is ½ to ¾ full. - The espresso should have the all-important creamy hazelnut coloured cap called crema. This cap will only last two minutes so getting espresso to the table quickly is crucial

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ESPRESSO RISTRETTO

1. Follow the directions for espresso but only fill the cup approximately ¼ full.

Cappuccino is a shot of espresso served with equal parts steamed milk and foam served in a medium sized cup. 1. Place the empty handle under the doser and make: one complete pull. 2. Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp give the handle a good hard twist left – to – right to ensure a solid pack. 3. Wipe the excess grounds from the rim of the handle. 4. Brew the espresso into a medium sized cappuccino cup. Remember: the correct brewing time for an espresso is 20 – 25 seconds. 5. While the espresso is brewing, begin foaming the milk following the Milk foaming guide — page 8. 6. Wipe off and purge the steam wand! 7. Using a milk spatula, hold the foam back whilst pouring the correct amount of milk into the cup, then with the spatula scoop the foam on top of the milk for the presentation of the drink. 8. Dust with chocolate powder (optional) and serve.

Caffe latte: one shot of espresso topped with steamed milk, served in a Latte glass. 1. Place the empty handle under the doser and make: One complete pull. 2. Tamp the coffee. Hold the handle in your left hand, tamp with your right. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack. 3. Wipe the excess grounds from the rim of the handle. 4. Brew the espresso into a small cup or 3oz espresso jug. Remember: The correct brewing time for an espresso is 25 seconds. 5. While the espresso is brewing, begin steaming the milk following the Milk steaming guide — page 9. 6. Always wipe off and purge the steam wand. 7. Pour the espresso in to the latté glass. 8. Using a milk spatula hold back the foamed milk letting only steamed milk into the glass. Finish the drink with a scoop of creamy foam

In Italian macchiato means “stained with” or “marked with”. As opposed to a specific drink, macchiato is more how you finish an espresso; you simply pour in a very small amount of hot milk and top with a small head of foam. Macchiato can be a single or double espresso. You might be asked for a ristretto macchiato or possibly a latte macchiato (foamed milk in a tall glass “stained with” a shot of espresso). Pull your espresso, then using your milk spatula, pour a small amount of hot milk and scoop a small head of foam onto the top.

The traditional preparation for iced coffee includes milk however, water may be substituted in its place. 1. Brew a double espresso into 2 shot glasses. 2. Fill a cocktail shaker ½ full with ice. 3. Pour the double shot of Espresso into an ice shaker. 4. Add one espresso cup full of fresh, cold milk to the shaker. 5. Add a measure of syrup (if required). 6. Shake with enthusiasm to ensure the coffee and milk mixture has a nice creamy taste. 7. Pour mixture into a caffe latte glass.

Caffe mocha is hot chocolate with a shot of espresso added. 1. In a caffe latte glass, pour one sachet (or 3 teaspoons) of chocolate powder. 2. Using the top button on the water into the chocolate powder and stir with a small wire whisk until smooth and creamy. 3. Place the empty handle under the doser and make: One complete pull, no more – no less. 4. Tamp the coffee. Hold the handle in your left hand tamp with your right hand. As you tamp give the handle a good hard twist left-to-right to ensure a solid pack. 5. Wipe the excess grounds from the rim. 6. Brew a single shot of espresso into a shot glass. Remember: The correct brewing time for an espresso is 25 seconds. 7. Steam the milk following the Milk steaming guidelines on page 7. 8. Always wipe off and purge the steam wand. 9. Using a small wire whisk, stir the foamed milk into the glass, ensuring that the chocolate, espresso and milk are well mixed. 10. Finish with whipped cream and dust with chocolate powder (optional)

Fill the cup with hot water from the machine to the level shown in training. 1. Place the empty handle under the doser and make: One complete pull. 2. Tamp the coffee. Hold the handle in your left hand, tamp with your right hand. As you tamp, give the handle a good hard twist left-to-right to ensure a solid pack. 3. Wipe the excess grounds from the rim of the filter. 4. Brew the espresso into the cup containing hot water

Step One: In a small cup pour ½ sachet of chocolate powder. Step Two: Using the hot water tap on the espresso machine, pour one ounce of water onto the chocolate powder and stir until smooth and creamy. Step Three: Steam the milk following the milk steaming guidelines on page 6. Note: People who enjoy hot chocolate want a hot drink. Therefore you need to steam the milk to a temperature of 70 °C (160 °F). Step Four: Using a wire whisk pour and stir the steamed milk until they are well mixed. Finish with a swirl of whipped cream (optional). Step Five: Dust with chocolate powder and serve.