although ratios may vary to taste, a common recipe for a traditional 6 oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Purists consider this recipe complete as is. Powdered cocoa or cinnamon may be sprinkled on top as a garnish. To layer the milk and espresso, it is necessary to allow the freshly frothed milk a moment to rest

and thus separate (foam on top and milk on the bottom). Brew the espresso into a 3 oz. stainless pitcher (ceramic or glass will absorb too much heat of the espresso). Pour steamed milk into the bottom third of the cup. Pour the espresso slowly into the steamed milk. Spoon frothed milk on top to fill cup. Done in this order, the espresso should settle between the milk and the foam. Properly frothed milk should be approximately 150ºF to 170ºF. It is a matter of personal preference and may be slightly hotter or cooler.

It is particularly common in Italy, and more and more in North America, to see a cappuccino made with only espresso topped with frothed milk. This is a classic cappuccino. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam. Very similar to an Espresso Macchiato.

Cafe au lait Recipes

The difference between cafe latte and cafe au lait is the fact that the former beverage is Italian in origin and the latter is French. Also, typically the French Cafe au Lait is actually made with strong brewed coffee and not espresso.

To make a French cafe au lait, brew strong, dark roast coffee using the drip method. Serve with a separate pitcher of heated (not frothed) milk. In France, cafe au lait is often served in a bowl instead of a cup. This open-mouthed vessel is convenient for dunking brioche and croissants. It is also useful for warming one's hands while seated outdoors. Traditionally, cafe au lait is consumed at breakfast. The coffee and steamed milk are mixed by the customer to change strength and proportioned as desired.

Similar to cafe au lait, but a Spanish beverage. Dark roast coffee is brewed by drip method then mixed with sugar and served with heated milk. It is customary to serve cafe con leche with warm, buttered bread.

Directions:

In a large saucepan, combine coffee, milk and sugar. Cook on medium high heat, stirring occasionally until mixture begins to boil. Remove from heat and add extracts. Serve hot.

This recipe for Almond Cappuccino serves/makes 16

The basics for Espresso:

Water between 88 and 92ºC. (190-197ºF.) is forced under 8 - 10 Bar (atmospheres) of pressure through 6- 9 grams of finely ground coffee so that 1 to 2 fluid oz. of brew are delivered into a small cup in 18 - 25 seconds. Espresso is usually served in a "demitasse". Demitasse means "half cup" in French and generally has the capacity of holding 3 oz. of liquid

Espresso Ristretto

Doppio

Espresso Lungo

Americano

Espresso Con Panna

Espresso Macchiato

A single serving of espresso topped with a dollop of frothed milk.

Espresso Breve

Espresso Romano

Espresso Cubano

Double short shots brewed with raw sugar.

Espresso Granita

Espresso that has been frozen and crushed. Adding sugar to the espresso before it is frozen prevents "solid freezing", hence the "granularity". Served in a cup with a spoon.

Summer Soothers Iced Cocoa

Ingredients:

1 package instant cocoa mix

½ cup of water, milk or coffee, whichever you prefer

1 Tablespoon of any flavoring Irish Cream, Amaretto, Vanilla etc

Ice Cream or whipped cream

Chocolate syrup to garnish 

Preperation:

1.   Combine with 2 tablespoons hot water in a 1 cup heat proof cup, mix well.

2.       Stir in water, milk or coffee (whichever you prefer) until drink measures ½ cup

3.   1 tablespoon flavored syrup, amaretto, Irish cream or vanilla whichever you prefer

4.   Serve over ice or place in blender with ice, Top with whipped cream or ice cream, dribble chocolate syrup on top. 

Cappiccino recipes, Espresso recipes