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COFFEES TO TRY (continued)
CLASSIC CAFE LATTÉ
Traditionally the morning coffee of Italy and
France, taken with pain au chocolate or
sweet biscotti. This blend of
1
⁄3 espresso
to
2
⁄3 milk is made with a single shot of
espresso. Top with steamed milk, poured
down the inside rim of the glass to give a
creamy consistency and perfect layer
of froth.
CAPPUCCINO
The real thing is served very light and luke
warm with
1
⁄3 espresso to
1
⁄3 steamed milk
and a generous final third of creamy froth.
For added finesse, hold a piece of card
over one half of the cappuccino before
dusting with chocolate.
MACCHIATO
A shot of espresso served short in a 2½ oz
(70 ml) demitasse and stained with a dash
of finely frothed milk.