Coffee !!!

As a self confessed Coffee Addict it’s only appropriate that I include some of my favourite alcoholic and non-alcoholic coffee recipes here.

Before I get there, we’ll start with the basics. I recommend that any required sugar is added prior to adding the coffee (you might like to add a little hot water to completely dissolve the sugar first). This helps maintain the integrity of the crema (and froth) while the coffee is being savoured.

ESPRESSO or SHORT BLACK
An Espresso is a shot (30-35mL) of dark intense concentrated full bodied coffee made by passing very hot water through finely grounded dark roast resulting in a stable layer of volatiles (crema) and is the foundation of all café coffees. Espresso is generally served as SOLO (1 shot) or DOPPIO (double shot).

LONG BLACK
A single or a double shot of Espresso and hot water. The hot water is added first to maintain crema.

FLAT WHITE
An Espresso with steamed milk. A Flat White is served in a regular coffee cup or mug. The layer of froth on the top is only 2mm to seal the coffee.

MACCHIATO
Literally meaning ‘marked’, a Macchiato is traditionally served as an Espresso with a small dash of milk and a dollop of froth in the middle of the crema. I prefer to use froth only and allow this to slowly melt and mark the coffee.

CAPPUCCINO
Derived from the Italian cappuccio meaning ’hood’. The Cappuccino is so called because it resembled the colour of the Capulcin friar’s hood. A Cappuccino is just a little under 2/3 milky coffee (Espresso and steamed milk) and 1/3 froth, dusted with chocolate, nutmeg or cinnamon.

LATTE
Think 1:1:1... That is - Espresso:Milk:Froth EASY!!

MOCHA
Same as a Cappuccino but with the addition of drinking chocolate added into the Espresso prior to adding steamed milk and froth.