CAPPUCCINO
INGREDIENTS:
• 1 serving of espresso or strong coffee
• 6 ounces of milk
• Sugar to taste
DIRECTIONS:
Brew a really strong cup of coffee or espresso.
Pour 6 ounces cold milk in milk frother and froth until rich and velvety. Or, heat the milk on the stove or in the microwave until steaming, and beat it with a whisk. You want to get tiny bubbles
Slowly add the hot milk to your coffee and lay the frothed floating on top.
Traditionally, it will be equal parts coffee, milk and froth.
café latte
INGREDIENTS:
• 1 serving of espresso or dark roast coffee
• 6 ounces of milk
• Sugar to taste
DIRECTIONS:
Brew a really strong cup of coffee or espresso.
Pour 6 ounces cold milk in milk frother and froth until rich and velvety. Or, heat the milk on the stove or in the microwave until steaming, and beat it with a whisk. You want to get tiny bubbles
Use a spoon to retain the microbubbles on top of the steamed milk and pour the bottom 2/3 of the steamed milk into the cup.
Top the latte with the remaining bubbles by gently pouring or spooning them on top of the steamed milk.
Use a spoon to retain the microbubbles on top of the steamed milk and pour the bottom 2/3 of the steamed milk into the cup.
Top the latte with the remaining bubbles by gently pouring or spooning them on top of the steamed milk.
Affogato
INGREDIENTS:
Ingredients:
• 1 serving of espresso or dark roast coffee
• Gelato or rich ice cream
• 1 serving of espresso or dark roast coffee
• Gelato or rich ice cream
DIRECTIONS:
A traditional Affogato is made with vanilla gelato covered (drowned) with espresso.
Barrie House dark roasts work best but a strong brew of any roast will work.
First, brew a cup of espresso or any dark roast coffee. Next, scoop ice cream into a bowl or cup. Then, drizzle a small amount of hot coffee onto the ice cream, just enough to flavor the ice cream. It will melt slightly creating an amazing coffee/ice cream combo.
Keep the rest of the coffee handy to add more as needed.
Barrie House dark roasts work best but a strong brew of any roast will work.
First, brew a cup of espresso or any dark roast coffee. Next, scoop ice cream into a bowl or cup. Then, drizzle a small amount of hot coffee onto the ice cream, just enough to flavor the ice cream. It will melt slightly creating an amazing coffee/ice cream combo.
Keep the rest of the coffee handy to add more as needed.
Americano
INGREDIENTS:
• 1-2 servings of hot espresso, based on preference of strength
• Hot water
• Hot water
DIRECTIONS:
In a cup filled 2/3 of the way with hot water, steadily pour in a single or double espresso.
By pouring the espresso on top of the hot water, the heat from the water will not scorch the freshly brewed espresso - letting it retain the crema for a foamier, creamier feeling drink.
Con panna
INGREDIENTS:
• 1-2 servings of hot espresso, based on preference of strength
• 2 Tbs of Whipped Cream, sweetened or unsweetened,
depending on taste
depending on taste
DIRECTIONS:
A traditional Con Panna is served in a demitasse cup but
any small glass or cup will do.
Float whipped cream on top of a freshly brewed espresso and enjoy!
mocha
INGREDIENTS:
• 1 shot freshly brewed espresso
• 6 ounces of milk
• 6 ounces of milk
• 1 ounce cocoa powder or 1 capsule Barrie House Hot Cocoa
• Sugar to taste
DIRECTIONS:
Brew a really strong cup of coffee or espresso.
Pour 6 ounces cold milk in milk frother and froth until rich and velvety. Or, heat the milk on the stove or in the microwave until steaming, and beat it with a whisk. You want to get tiny bubbles
Use a spoon to retain the microbubbles on top of the steamed milk and pour the bottom 2/3 of the steamed milk into the cup.
Top the latte with the remaining bubbles by gently pouring or spooning them on top of the steamed milk.
Pour 6 ounces cold milk in milk frother and froth until rich and velvety. Or, heat the milk on the stove or in the microwave until steaming, and beat it with a whisk. You want to get tiny bubbles
Use a spoon to retain the microbubbles on top of the steamed milk and pour the bottom 2/3 of the steamed milk into the cup.
Top the latte with the remaining bubbles by gently pouring or spooning them on top of the steamed milk.
cortado
INGREDIENTS:
• 2 shots of espresso
• 2 ounces of milk
• 2 ounces of milk
DIRECTIONS:
In Spanish, the word “cortado” means “cut" (this refers to the milk “cutting through” the espresso) and is generally served in a small gibraltar glass (holds about 4.5 ounces).
Brew 2 shots of espresso into a small glass.
Steam milk.
Lightly froth steamed milk until it's increased a just bit in volume and texture. Pour milk into your espresso and enjoy!
macchiato
INGREDIENTS:
• 2 shots of espresso
• 2 ounces of milk
• 2 ounces of milk
DIRECTIONS:
The word “macchiato” means “stained” in Italian, meaning that
the dark espresso is stained by the milk foam on top.
the dark espresso is stained by the milk foam on top.
Brew 2 shots of espresso into a cup or glass.
Steam and froth milk.
Gently place milk froth (dry foam) on top of the espresso. You should use about ¼ cup foam for one drink.
