Basic Coffee Concotions

Espresso

The literal meaning of the word "espresso" is "made on the spur of the moment". In Italy, it is chiefly used to describe coffee. It is the fresh extract of coffee. Espresso coffee should be served withing 20 seconds after it has poured.

Cappuccino

A standard Cappuccino is one part espresso with about three part of frothed milk. Cappuccino is more coffee and less milk using foam milk. The foam milk on top of the cappuccino acts as an insulator to help retain the heat of the liquid, allowing it to stay hotter longer.

Cafe Latte

Consistency is milkier than Cappuccino. One part espresso with at least five parts steamed milk and only a small amount of froth on top. Latte is less coffee and more milk and has latte art by the skills of the Barista.

Cafe Mocha

One part espresso with one part chocolate syrup and two to three parts of frothed milk. Optionally topped with whipped cream and chocolate drizzle.

How to Make a Cappuccino

Ms. Joan of Kitchenlink making a Cappuccino Coffee

C3: Counter Culture Cafe
"A Flavor Experience"

Steamed Milk and Frothed Milk

In Coffee Concoctions, Milk is one of the most common ingredients you need. You need a Steamed Milk for Cafe Latte and a Frothed Milk for Cappuccino. Iced Coffees and Blended drinks require some milk too. Basically Milk goes well with coffee.

Here are some notes from the Barista Course of Kitchenlink and Recipes Training Center (visit their Facebook account here).


Steamed Milk

Milk that has been heated enough to increase the volume, but not so much that it creates a significant amount of foam. Steamed milk is commonly used in Cafe Lattes and derivatives thereof.

Frothed Milk
Milk that is heated and frothed with a steam wand as an element in the espresso cuisine.

Steaming Milk

The Purpose of steaming milk is to heat it, but not to create a lot
of foam.

Rules for steaming the milk

• Add the right amount of milk - Fill the pitcher with just the right amount of milk for the drink you are making. This will ensure that your drinks are most fresh milk.
• Aerate your pitcher - Keep the stem arm close to the surface of the milk so that it foams for a second or two. Lift the pitcher so that the steam wand is deep in the milk. Aerating the pitcher will keep the milk quiet.
• Watch your temperature - it is very important

Foaming Milk

Foam milk by "sound". Hold the pitcher steady and lower it from the steam wand so it makes a hissing sound. The steam nozzle should stay close to the surface of the foam.

Rules for foaming the milk

• Add enough milk - Usually you need the pitcher to be about 1/4 full
• Use enough steam - Turn the knob atleast one full turn
• Foam fast -  Lowering the pitcher as quickly as possible will enable you to get the most foam before the milk gets hot and stops foaming
• Watch temperature - In general, foamed milk is kept at a lower temperature

 

 

How to Tell Milk Temperature 

• Touch - Very accurate.With practice, your hand can tell temperature within two degrees.
• Thermometer - Accurate thermometers would always be used to verify milk temperatures. In addition, they must be trusted until you can check temperature accurately with your hand and your ear and at least 140 to 150 degrees Fahrenheit.
• Sound - Very accurate. Milk always make the same sound at the same temperature.
• Hopefully not Smell - If the milk smells cooked, you've scalded it. Do not use it.

More tips on Frothing the milk:

How To Froth Milk – Barista Tips

How To Froth Milk For Milk Based Coffee Drinks

Advanced Milk Frothing Techniques

Kitchenlink and Recipes Training Center Corp. 

C3: Counter Culture Cafe

"A Flavor Experience"