A traditional cappuccino is served in the characteristic white cup,
similar to tea cup, with a capacity of around 150 ml.
The correct proportions are: 1/3 of just made espresso coffee, 2/3 of froth. The froth is
prepared as follows:
- Fill a small jug to 1/3 of its capacity with fresh milk.
- Immerse the frothing arm found on all electric espresso machines just
below the surface of the milk.
- Turn on the steam and gradually lower the jug, allowing the milk to froth
up while still keeping the froth arm just below the surface.
- Add a half of the froth into the espresso coffee.
- Sprinkle a bit of unsweetened cocoa powder or grated chocolate (dark).
- Add the rest of the froth into your beverage.
- Topp off with a dash of cocoa or grated chocolate again.
...is the very popular in Italy variation of espresso, made with hot milk. The correct
proportions are: 1/3 of just made espresso coffee, 2/3 of hot milk.
- Add hot milk into the espresso cup with just-extracted creamy espresso.
... is preparing such as "caffe macchiato" described above.
But instead of hot milk you should use steamed heavy cream. Be careful not to use too much
steam, you could alter the structure of the cream.
The key is to prepare it from regular (short) espresso coffee. Otherwise is
over-extracted and has an unpleasant taste.
- Prepare a normal espresso.
- Add sugar and some ice water or, even better, crushed ice.
- Shake it up.
- Serve in tumblers or champagne glasses.
- Tips: you can add a bit of cold milk and 1tea spoon of liquor.
- 6 cl/60 ml of Grand Marnier
- 1 tsp. of sugar
- 20 CL/ 200 ml of hot coffee
- Whipped cream
- Fine grated orange peel
- Place the Grand Marnier and sugar in a
glass
- Add the coffee and stir.
- Carefully cover the surface with orange peel.
- Drink without stirring.
- Serves one.
- 6 Cloves
- A small piece of orange peel
- 15 cl/150 ml of Cointreau
- 15 cl/150 ml of Rum
- 150 cl/1.5 liters of hot coffee
- Place the cloves, the orange peel, the Cointreau and the Rum in a heat
resistant container and flambé for a few minutes
- Add the coffee.
- Serve into cups immediately.
- Serves 6/8 people
- 6 CL/ 60 ml of fine Cognac
- 1 tsp. of sugar
- 25 cl/250 ml of hot coffee
- 25 cl/250 ml of hot chocolate
- 6 tbs. of cream
- Grated chocolate.
- Stir together the Cognac, sugar, hot coffee and chocolate
- reheat gently, without boiling
- Pour the mixture into two Cognac Glasses.
- Whip the cream and spread over the surface
- Sprinkle grated chocolate on top.
Caffe' Bahamas...
- 6 CL/ 60 ml of orange liqueur
- 1 tsp. of sugar
- 25 cl/250 ml of hot coffee
- Whipped cream
- 6 tbs. of cream
- Grated chocolate.
- Pour the orange liqueur and sugar into a heated
cocktail glass
- Cover with whipped cream and grated chocolate
- Serve without stirring.
- 25 CL/ 250 ml of lightly sugared cold coffee
- 1 tsp. of sugar
- 2 drops of vanilla essence and some crushed ice
- Using a shaker, combine the coffee, sugar, vanilla essence and crushed
ice
- Pour the mixture into cocktail glasses
- Served one.
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