The descriptions of the coffees below are a good starting point for all menus. They are open to interpretation, style and presentation, however you will not go far wrong with them.
Cappuccino
The famous Italian frothy coffee, consisting of a third coffee, a third hot milk and a third milk froth topped off with chocolate. This would normally be two shots of espresso but is best served as default having one and with the option of a second shot of coffee.
Caffé Latté
A longer coffee which can be layered with espresso shot, hot milk and a fingers width of froth on the top. Normally served in a glass with no chocolate on top. A variation of this is...
Flat White
Again this is the same as for a latte but served in a cup with a flourish of artistic flare drawing a leaf heart or design on top of the crema with the hot milk.
Caffé Mocha
This is a variation on the caffé latte with the only difference being the addition of chocolate.
Regular coffee
We serve this as a regular coffee to distinguish between this and an americano. This also helps with people that want a filter coffee if an espresso machine is only available. They are essentially the same thing but the espresso made coffee is fresher and therefore a better coffee than the filter cup. The regular coffee is made with one shot of espresso, hot water and then hot milk on the side or in the cup. The best way to prepare this coffee especially where a black coffee is ordered is to pour off the hot water first and then put the espresso shot on top of this to preserve the crema. This would need to be the last coffee prepared and out to the table as quickly as possible.
Americano
The only difference between this coffee and a regular coffee is that this is made with two shots of espresso. This again is best prepared with the same method as the regular coffee with the water first but also with the milk served in a jug on the side.
Espresso
A very strong coffee served as a double or a single shot. this needs to be prepared quickly and taken straight to the customer. Heat up the cup first pouring boiling water into it and leave to stand whilst preparing the group basket. The shots need to pour between 15-25 seconds as the same for all other shots of coffee. The difference in a fast or very slow pour will show in the flavour of this coffee profoundly.
Macchiato
Again a very strong coffee served as a double or a single shot. this needs to be prepared quickly and taken straight to the customer. Prepare with the same method as for espresso but then pour a tiny amount of milk in the cup and leave a disk of froth on the top and serve.
Ristretto
An even stronger coffee using the first half of the espresso pour. Served as half a shot or a shot. A shot size would be prepared as for the espresso but a double dose of coffee would be used with the single shot button on the machine. For a half shot you would stop the pour early once the desired amount was reached in the cup.
