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To prepare cappuccino, froth and steam the milk before brewing
the espresso. This allows the froth to jell slightly and fully separate
from the milk. Once the milk is prepared, brew a single shot
(1 oz [30 ml]) of espresso into a cappuccino cup, then pour the
frothed and steamed milk into the cup with a gentle shaking
motion. For a show-stopping flourish, top your cappuccino with
nutmeg, cinnamon, chocolate powder, or chocolate shavings.
Preparing Café Latte
A basic Café Latte is a single shot (1 oz [30 ml]) of espresso
topped with 8 to 10 oz (240 to 300 ml) of steamed milk and
about
1
⁄4-inch (6 mm) of foamed milk. Lattes are often flavoured
with 1 to 2 oz (30 to 60 ml) of syrup, the most popular being
almond and hazelnut. If you use chocolate syrup and garnish the
drink with whipped cream and chocolate shavings, you’ll have
that chocolate and coffee lover’s dream, the Café Mocha.
To prepare a Café Latte, you will need a pitcher larger than the
one supplied with the espresso machine. A 16 oz (480 ml)
capacity pitcher is perfect. Fill the pitcher
1
⁄2 full with cold milk.
The steaming technique for lattes is almost the same as
cappuccino, except the goal is to impart a velvety texture to the
milk while minimizing froth. Keep the frothing nozzle deeper in
the milk so the milk volume expands more slowly. No large
bubbles or froth should form.
Once the milk is prepared, brew the espresso into a latte mug,
add the syrup if any, and gently fill with steamed milk.
FEATURES AND OPERATION
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