The Art and Craft of Coffee (26 page)

Serving size: 1 café latte

Café Mocha

Like a latte, the café mocha is one-third espresso, two-thirds milk, but with cocoa powder or chocolate syrup. Don’t be fooled by the word “mocha” however. It originally described a town in Yemen—and had nothing to do with chocolate. Today it has taken on new meaning, popularized to describe a drink that contains chocolate.

1 ounce (30 ml) espresso

1 tablespoon (6 g) sweet cocoa powder or 1 tablespoon

(20 g) chocolate syrup

1 cup (240 ml) milk

1.
Prepare an espresso shot.

2.
Place the cocoa powder or chocolate syrup in cup.

3.
Pour in the espresso and stir.

4.
Steam the milk and add to the drink.

Serving suggestion: For a chocolaty refreshment, make up the iced version of this drink. Make a 1-ounce (30 ml) espresso and allow it to cool. Pour 1 tablespoon (5 g) cocoa powder or 1 tablespoon (20 g) chocolate syrup into a glass and then mix with espresso, ice, and 1 cup (240 ml) cold milk.

Serving size: 1 café mocha

Café Latte

Café Mocha

Iced Café Latte

Iced Café Mocha

Americano

This drink, made by combining espresso with boiling water, is sometimes called a café americano. Switch out cold water for hot water to create the iced version.

1 ounce (30 ml) espresso

5 ounces (140 ml) boiling water

1.
Prepare an espresso shot and pour into a cup.

2.
Add boiling water and stir.

Serving suggestion: Pour the hot water in first and then top with espresso rather than the other way around. It takes slightly more effort, but it preserves the crema.

Serving size: 1 café americano

Red Eye

Ever wonder what would happen if you combined regular drip coffee with espresso? The result is the red eye, named for its ability to keep you up at night and called various names depending on the region, including “Shot in the Dark” in the Pacific northwest.

5 ounces (150 ml) hot black coffee, any brew

1 ounce (30 ml) espresso

1.
Make 1 cup of freshly brewed drip coffee.

2.
Make 1 espresso shot.

3.
Combine them together and stir.

Serving suggestion: Make a Black Eye by adding a second, 1-ounce (30-ml) espresso shot. Add a third 1-ounce (30 ml) shot to get a Dead Eye.

Serving size: 1 red eye

Macchiato

Don’t confuse this with the drink made by some specialty coffee chains. Macchiato, also called spotted espresso, is an espresso crowned with a small dome of foamed milk.

1 ounce (30 ml) espresso

1 tablespoon milk foam

1.
Prepare an espresso shot.

2.
Prepare the milk foam in a separate receptacle.

3.
Add 1 tablespoon of milk foam to the top of the espresso.

Serving suggestion: The small espresso cups cool very rapidly. Prewarm the espresso cup, saucer, and spoon to preserve the drink’s heat. Also, don’t stir. The visual of this drink is part of its allure.

Serving size: 1 macchiato

Caramel Macchiato

As its name suggests, this drink is a version of the macchiato with added caramel, popularized by a specialty U.S. coffee chain.

1 ounce (30 ml) espresso

1 cup (240 ml) milk, steamed

Vanilla syrup, to taste

Caramel sauce, to taste

1.
Prepare an espresso shot and steam the milk.

2.
Place vanilla syrup in a cup.

3.
Free pour steamed milk over the syrup.

4.
Using a spoon, top the steamed milk with foam.

5.
Pour freshly brewed espresso through foam into cup.

6.
Drizzle the top with caramel sauce.

Serving suggestion: In the mood for something cold? Try an iced caramel macchiato. Prepare two 1-ounce (30 ml) espresso shots and let them cool. In a pint or iced tea glass, squeeze in vanilla syrup to taste. Fill the glass three-fifths of the way with milk (approximately 1 cup [240 ml]). Add ice almost to the top. Pour the espresso shots over ice and top with whipped cream and caramel.

Serving size: 1 caramel macchiato