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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.) 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.) of espresso topped with
8 to 10 ounces of steamed milk and about
1
⁄4-inch of foamed milk.
Lattes are often flavored with 1 to 2 ounces 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 ounce 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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