Recipes - Expobar Control Instructions Manual

11. RECIPES

Espresso
Espresso is pressure-brewed coffee. A properly brewed espresso will have a thick golden crema on top
and not taste bitter or sour.
a. A single shot consists of approx. 7 grams of ground coffee and 1 to 1.5 ounces of water.
b. A double shot of espresso is 14 grams of ground coffee and 2 to 2.5 ounces of water.
Café Latte
A Latte is made of 2/3 steamed milk and 1/3 espresso.
1. Steam a pitcher of milk.
2. Fill your cup about 2/3 with steamed milk.
3. Brew espresso into your cup.
Cappuccino
A Cappuccino is traditionally served in a 7 oz cup. The drink is comprised of equal amounts of espresso,
steamed milk and frothed milk.
1. Steam and froth a pitcher of milk.
2. Brew your espresso into your cappuccino cup.
3. Add steamed milk by holding back the froth with a spoon.
4. Spoon the froth on top.
Ristretto
Also known as the "little one" and is the strongest espresso of the family. The Ristretto uses the same
amount of ground coffee as a regular espresso but uses less water. The name is derived from the
"restricted use of water".
1. Prepare to brew an espresso using your normal amounts of ground coffee.
Stop the extraction just short of the "Golden Rule"
2.
Café Mocha
Add some hot chocolate milk to an espresso and you've got a Mocha!
1. Steam some milk
2. Add a squirt of chocolate syrup to the milk and mix it well.
3. Brew your espresso and pour it into a larger glass or mug.
4. Add the hot chocolate milk.
5. Top it off with some whipped cream or chocolate shavings.
Café Crema
A Café Crema is a long espresso. Instead of stopping the shot at the normal amout of a single or double
shot, let the pump run longer until you have a full cup of coffee.
Café Americano
Brew a proper espresso and then add hot water.
Espresso Macchiato
This is just an espresso with a dollop of froth on top.
Latte Macchiato
Just brew a standard Latte and add dollop of foam on top.
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