Espressione ESP-2016 - Page 18

Instruction Booklet ESP-2016
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Espresso Con Panna
Espresso Con Panna is made from
espresso topped with whipping
cream.
1. Pour espresso into a cup.
2. Place a small spoonful of
whipping cream on top.
Caffé Latte
Caffe latte is composed of 6 parts
steamed milk and 1 part espresso
(6:1). Traditional lattes do not
include milk froth.
1. Pour milk in a pot – about 6
times as much espresso you
will use – and steam it, but do
not let it froth.
2. At the same time, pour milk and
espresso into a cup from both
sides so that they mix.
Flat White
Flat white is 1/3 espresso and 2/3
steamed milk (1:2). The steamed
milk must have a micro froth layer,
but not a stiff froth layer like a
cappuccino.
1. Steam a pot of milk to 66°C
(150°F) until it produces a layer
of dense froth above the milk.
2. Pour espresso into a cup.
3. Pour milk into a cup, then add a
thin layer of froth. HINT: Use a
spoon to hold the froth back
while pouring the milk, then
spoon the froth onto the top.
Breve
Breve is equal parts espresso and
half & half, with a thin layer of froth
(1:1).
1. Steam a pot of half & half to
66°C (150°F) until it produces
a layer of dense froth above the
milk.
2. Pour espresso in the cup.
3. Pour steamed half & half into
the cup – an equal amount to
the espresso. HINT: Use a
spoon to hold back the froth as
you pour.
4. Use a spoon to place a very
thin layer of froth on top of the
drink.
Cappuccino
Cappuccino is 1/3 espresso, 1/3 hot
milk and 1/3 milk froth (in other
words, 1:1:1).
1. Steam a pot of milk to 66°C
(150°F) until it produces a layer
of dense froth above the milk.