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CLASSIC CAPPUCCINO COFFEE INGREDIENTS

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1 double shot of espresso pulled into a cappuccino cup Several ounces of foamed milk at about double its original volume (Start with around four ounces of milk to make this.)

PREPARATION: Top the espresso with foamed milk right after foaming. When initially poured, cappuccinos are only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk and espresso for which cappuccino is known. Serve immediately.

and adding espresso. The espresso may be brewed into a standard espresso cup or shot glass and then swiftly dumped in. or may be brewed into a specialized espresso brew pitcher. which makes pouring easier. over the back of a spoon) so that it forms a layer between the denser liquid milk below and the lighter foam above. with the espresso gently poured (most gently out of a small espresso brew pitcher. particularly for layering. The frothing is generally extensive. rather than the "wet" microfoam used in latte art. pouring it (generally into a glass). In this case a glass is essential for the layers to be visible. . with a layer of liquid milk underneath.MACCHIATO COFFEE PREPARATION A latte macchiato may be prepared simply by frothing milk. Alternatively. "dry" foam. yielding significant light. generally producing generous foam. it may be prepared as a layered drink.

and add ricotta cheese.MOCHACHINO COFFEE INGREDIENTS • • • • • • • 2 cups cold. strong. vanilla and cocoa. Blend until smooth. Pour coffee into the container of a blender. Place ice cubes on the top. coffee creamer. . sweetener. and pour into glasses. brewed coffee 1/2 cup part-skim ricotta cheese 2 packets artificial sweetener 1 tablespoon powdered coffee creamer 1/4 teaspoon vanilla extract 1 tablespoon unsweetened cocoa powder 1 tray ice cubes DIRECTIONS 1.

Beat till the mixture turns a little whitish and fluffy Put half the beaten coffee in each cup Strain milk in a pan or degchi. . adding few drops of water to facilitate beating Add more drops of water gradually. Serve immediately. Remove from fire and pour into cups from a little height to get a frothy coffee.optional METHOD: • • • • • • Beat sugar and coffee powder vigorously in an old tea cup with a spoon till light and fluffy.EXPRESSO COFFEE INGREDIENTS: • • • • • 1 1/2 cups water 1/2 cup milk 3 tsp instant coffee powder (Nescafe) 3 tsp sugar or to taste A little drinking chocolate to sprinkle . reduce flame and simmer for a minute. taking care not to make the mixture thin. Keep on fire to boil When the milk water mixture boils. Sprinkle some drinking chocolate. Add water. Stir.

but before it begins to boil. 6. It is a strong. 3. Begin with the finest grind of coffee. or copper pot. Pour the coffee. 2. sweet drink. 7. . 9. 5. Wait for five minutes to allow the sediment to settle before drinking. 4. This allows the foam to mature in the neck of the ibrik. Replace the pot and remove it one more time. 1 heaping teaspoon per 3 ounces of water. and then remove as it begins to bubble. Add 1 heaping teaspoon of sugar per 3 ounces of water used. almost powdery. Place your ibrik. Add the coffee.TURKISH COFFEE METHOD 1. 8. Pour in your water. remove it from the flame. Just as the water begins to bubble. Replace the pot on the flame. over a medium flame.

●The coffee is drunk through the layer of cream. Ireland's national standards body published an Irish Standard. ●Whiskey and at least one level teaspoon of sugar is stirred in until fully dissolved. ●The layer of cream will float on the coffee without mixing. ●The sugar is essential for floating liquid cream on top. ●To ensure the integrity of the ingredients of Irish Coffee. NSAI. . I. 417 Irish Coffee in 1988.IRISH COFFEE METHOD ●Black coffee is poured into the mug.S. ● Thick cream is carefully poured over the back of a spoon initially held just above the ●surface of the coffee and gradually raised a little.

5 cm (1 in) of the brim and stir to dissolve the sugar.CALYPSO COFFEE INGREDIENTS makes 1 glassful 1 measure of Tia Maria 4 measures of double-strength black coffee brown sugar to taste thick double cream METHOD Warm some goblets. drink the coffee through the layer of cream . Pour in black coffee to within 2. poured over the back of a spoon. and allow to stand for a few minutes. put 1 measure of the Tia Maria in each glass and add 5 ml (1 level tsp) sugar. Fill to the brim with chilled double cream.