Coffee menu using 30ml Espresso coffee extracted in 30 seconds

The Basic Coffee Menu

Espresso or Short Black - of 30ml Espresso

Long Espresso or Long Black - 30 ml Espresso and 100-150ml of Hot water

Cappucinno - 30ml Espresso creamy milk with about 10mm-15mm dense foam and dusted with chocolate powder

Caffe Latte - 30ml Espresso creamy milk with about 10mm of dense foam

Flat White - 30 ml Espresso Creamy milk with 5mm of dense foam

Macchiato - 30ml Espresso Macchiato - with dollop of foam

Long Macchiato - 30ml of Espresso and 100- 150ml Hot water with a dollop of foam

Ristretto - 15ml-20ml Espresso

Mocha - 30ml Espresso 1 lge Tsp of Chocolate Powder, creamy milk with a dense foam 10mm-15mm high and dusted with chocolate.

If you are looking at buying A coffee machine check out the reviews here

Scottie Callaghan is a former world Latte art and Barista Champion. Here are some of his tips for making the perfect coffee. I first met Scott when I did my barista training at Danes Coffee academy and I have followed his career closely. He is a truly amazing Barista.

There are many coffee varieties available and the foundation of the coffee is the ESPRESSO

The espresso is the star. If you get the espresso right and only heat the milk once to 65 degrees celcius you will achieve a delicious coffee. If you get it wrong you will probably need to add lots of sugar to make it taste OK.

The base of all the coffee drinks on the Australian menu includei flat white, latte, cappucinno, mocha is an espresso, a ristretto, a double espresso or a double ristretto.

A ristretto is the first 15 mls of the espresso pour or extraction. An espresso is the first 30 mls of the espresso pour or extraction.

What determines the flavour of each particular coffee is the base, whether you use a ristretto or an espresso.

Each particular menu item can be served with any one of the four options as the base.

If a ristretto is used as the base then your coffee will be quite weak, if a double ristretto is used it will taste strong but not bitter.

If a double espresso is used your coffee will taste strong and bitter.

Once we have our coffee base, all we need to do is heat our milk on the steam wand, create some froth while doing so and control the level of thickness of the froth.

This thickness of froth on the top, and the size of the cup the coffee is served in are the only two factors that determine what your coffee is called.

A cappuccino for instance might have 15mm of froth while the flat white might have 3mm. The Latte will be served in a glass and the cappuccino in a cup.

The main thing is to get the Espresso right and then your coffee will be perfect. Also only froth enough milk for the cups you need. If the milk is reheated it will lose its flavour and texture which also help to achieve the perfect cup

Jenelle Livet owns and operates her own Cafe Business and also has an internet business.Jenelle has a website devoted to coffeehttp://beanzaround-everythingcoffee.com

her blog can be found athttp://theperfectespresso.blogspot.com

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