Coffee Latte, Cafe Latte, Café latte, Caffelatte, Caffellatte or Caffé e latte.
The Coffee latte drink is typically made with a stove top Moka espresso maker. However, any technique is acceptable for making a strong coffee or espresso.
A Manual Milk Frother also known as a Bodum Shin Bistro 5-Ounce Milk Frother – Works like a French Press only you pump it.
There’s a nice, and inexpensive French Frothing Thermometer available, specifically for this application.
Note: Although it is not truly a milk steamer method, the liquid milk at the bottom of the saucepan makes a great steamed milk replacement.
Café Americano is a simple and delicious way to make Coffee!
Preparation and Tools:
Cafe Americano is nothing more than diluted Espresso. It provides a cup of coffee that is equivalent to, or stronger than the strength of American coffee, but the taste and flavor are different. It is thought that this technique was created to dilute espresso for those that can not tolerate or are not accustomed to the strength of espresso. If you have a pump driven espresso maker then this technique will typically destroy the Créma.
Cafe Americano is also known as Caffe Americano, Café Americano, Caffé Americano, or Americano.
Black Coffee is Coffee served without cream or sugar. There are many ways to make black coffee and all are different in texture, taste, and consistency.
Methods for Making Black Coffee:
Preparation and Tools:
French Press Coffee
This is a checklist how to get the best result when makine espresso coffee with an espresso coffe machine
1st The machine
Check temperature and pressure. Should be 90 º C and 9 bar. Read the instructions carefully! It tells how to make any necessary adjustments.
If you use whole beans: ensure that the mill is set up correctly. Grinding degree is finer than the filter brewing and should be adjusted for the espresso machine, so that the brewing process takes 20 – 30 seconds. Grind no more coffee than you spend the next few hours!
Dispense about 7 grams in a clean filter holders (also known as grip or bayonet) to about 3 cl drink. Press coffee is easy, to get a smooth finish. Tap on the grip, so the coffee grains on the sides shake down. Unpack then coffee hard (about 15 kgs pressure! Feel free to test on the bathroom scale!), So that it is compact and provides a consistent resistance, when the water is pushed through. Remove coffee on top of the grip and insert it in place.
Make sure the color of the crema is nut-brown, often marbled with deeper “tiger stripes”. Serve immediately! Should you close to several people, you should serve cups, as they become ready. Coffee should be drunk directly.
7th Next cup
The filter holder, you can let sit in the machine until the next cup to be brewed (the same day!). Then, turn the coffee cake, and wipe away coffee remains in the grip, before dispenses a new espresso. Run some water from the distribution of the filter before you put in the grip with the new coffee, so you can easily remove old coffee residue. The machine also requires regular cleaning.
If you have a pod machine the process is much more simple. Just add water and insert the pod and push the button. The coffee is ready!