MAKING ESPRESSO DRINKS

(Sample of information from one of Mr. Fietsam's employee handbooks)

Espresso- A dark, strong coffee made by forcing hot water through finely ground coffee. This form of brewing produces a thin layer of creamy, dark beige froth on the coffee’s surface called Crema. The Crema is where a good portion of the distinct flavor lies. An espresso should be served in an espresso cup with a saucer, 2 raw sugar cubes, a demitasse spoon, and a lemon twist.

Cappuccino- A cappuccino is made by layering 1/3 espresso, 1/3 foam and 1/3 steamed milk into a coffee cup.

1. To steam the milk. Pour cold milk into the stainless steel pitcher with a thermometer attached. Insert the tip of the steamer nozzle just below the surface of the milk and turn on the steam. As the foam is being produced slowly raise the nozzle as the foam rises. Once you have the right amount of foam, immerse the tip deeper into the milk and continue to steam until the thermometer reaches 150 degrees. Turn the steamer off before you pull the pitcher away. The temperature will continue to rise another 15 to 20 degrees. Milk will scald above 175 degrees. Milk can only be re-heated once. After that, discard unused milk and start with fresh.

2. To make the espresso. Fill the filter with finely ground espresso to just below the top of the filter. Pack the grounds firmly and insert the filter onto the machine. Place the cup under the filter and press the corresponding button. 1cup button for single shot, 2cup button for double shot. The machine should push pressurized water through the filter and into the cup. This process should take approximately 15 to 20 seconds. When the process is completed the espresso in the cup should have a thin layer of foamy beige Crema on top of the espresso. If there is no Crema, either the coffee was not packed tightly enough into the filter or the coffee is stale. Do not serve espresso without Crema.

3. To assemble the drink. Scoop the foam from the pitcher on top of the espresso. The foam will pick up some of the Crema and bring the flavor to the top of the drink. Slowly pour the steamed milk into the cup and allow the foam to rise just above the rim of the cup. Serve the drink with 2 raw sugar cubes and a demitasse spoon. The drink should be 1/3 espresso, 1/3 foam and 1/3 milk.

Cafe Latte- Made the same as a Cappuccino only use the same amount of espresso, then only one or two tablespoons of foam and fill the rest with steamed milk. Should be served in a clear glass coffee cup.

Cafe Mocha- Made the same as a Cafe Latte except add 2 tablespoons of chocolate syrup to the espresso and gently stir prior to adding the foam and steamed milk.

Remember: Espresso and Cappuccino drinks must be hot when they get to the guest. If the drink is below 150 degrees, do not serve it.