MASTERING THE COFFEE MENU IS NOT EASY AS PEOPLE THINK.
YOU WILL NEED a lot of PRACTICE AND MAKE MANY MISTAKES BEFORE REACHING HIGH STANDARDS.
We pour our espresso shot starting from a ratio of 1:2 (basically 2 grams of water for each gram of coffee). We know that the old school measure the shot by volumes but this method is not as reliable way to set the recipes. In our opinion, it is more accurate to scale the yield (amount of “liquid” coffee in the cup) and the coffee grounds. This method provides us more accurate parameters to start with. Proceeding with a manual setting we can first decide the amount of water to use and then eventually adjust volumes of water we need to bring out the best qualities of the cup we can. Our starting recipe is always 18g of coffee x 36g yield. After this stage we taste our shot, the tasting will allowed as to decide how we could play differently with those parameters in order to achieve a better result.
“restricted” is a shot with a brew ratio of 1:1 / 1:1.5. We would not recommend a ristretto unless the same standard recipe expect it. The reason why is because our recipe is already set to give you the best result we can. Second reason is that we don’t roast dark so a ristretto shot would be too sour and unpleasant.
Served in a 6oz ceramic cup, 3/4 filled with hot water and 1/4 with a double espresso shot.
MACCHIATO (“Stain” in Italian)
A single or double espresso shot served in a 90ml ceramic cup with a little bit of hot frothed milk.Perfect to enjoy the aromatics of the origins with the smoothness of a dash of milk.
A double espresso topped with frothed milk (0.5cm/1cm of foam). It looks like a smaller flat white but the ratio is 1/3 coffee 2/3 milk with a nice creamy and silky foam on top. Perfect to enjoy the aromatics of the espresso with the smoothness of a dash of milk.
Served in a 6oz cup and with foam for 0.5cm on top it is one of the most popular drinks. The ratio is roughly 1/4 espresso and 3/4 milk. With this nice milk beverage you are still able to enjoy the origin through the milk aromas and tastes.
Originally served in a 6 oz cup with a single shot of espresso. The ratio should be 1 espresso shot topped with hot milk and a thicker layer of foam. Because the bigger amount of foam the milk is mixed partially with the espresso shot. The cloudy and silky foam will give you a sweet, clean dairy experience before the kick of the espresso with its strong aroma. In its origin there was any chocolate on top. As when the cappuccino was exported the baristas didn’t have the expertise to properly steam the milk plus the fact they were usually serving it to a tea drinkers crowd, they were serving cups full of overheated milk frothed like bath foam. In order to cover unpleasant burnt milk flavors and the poor looking cup they start to cover the top with chocolate.
The specialty coffee scene is now reducing the amount of foam to have a more elastic milk useful for latte art. There is also the false belief that a cappuccino must be 12oz
CAFFE’ LATTE or LATTE
Served in a 12oz cup with a double or single espresso shot. Then filled with frothed milk with a foam of 0.5cm.
Basically a cappuccino with some chocolate malted in the beverage. The chocolate will add dark chocolate notes and texture to you drink.
Filter coffee is coffee extracted from different devices: they can be manual or semi-automatic systems. The baristas will choose the amount of coffee and water to use. This coffee is more delicate and with lighter but clearly distinguishable notes. The experience is different as coffee is extracted by pouring water over the coffee grounds (gravity will do the rest) with no pressure or very low (see for example the aeropress system). This cup is still rich and balanced, complex and pleasant. This is another wonderful way to drink this dark nectar.