THE DAILY GRIND - baristamanual.combaristamanual.com/wp-content/uploads/2012/03/Daily-Grind-Coffee-Menu.pdfCoffee Menu Peter Giannakis THE DAILY GRIND –Second Edition THE DAILY GRIND

THE DAILY GRIND

Coffee Menu – Second Edition

Peter Giannakis

THE DAILY GRIND Peter Giannakis

Copyright 2012 www.baristamanual.com Page 2 of 22

THE DAILY GRIND

Coffee Menu – Second Edition

Peter Giannakis

The information contained in this guide is for informational purposes only. Any advice given is the opinion of the author based on personal experience. Always use this

information to complement manufacturers’ recommendations. Users of this guide are advised to consult their user guides for their particular machines and grinders.

Although every care has been made in the preparation of this book, the author does not accept any liability for any errors, omissions or misunderstandings on the part of the

reader. By reading this guide, you agree that the author and his company are not responsible for any injury damage or loss resulting from the material provided or implied

within this book. No part of this publication shall be reproduced, transmitted or sold in whole or in part in any form without the prior written consent of the author.



7. Espresso 101 – The Coffee Menu

The voodoo priest and all his powders were as nothing compared to espresso, cappuccino, and mocha, which are

stronger than all the religions of the world combined, and perhaps stronger than the human soul itself.

~Mark Helprin

The iconic solo espresso, rich and pungent in its delicate cup, has a legion of zealous enthusiasts.

But it isn’t for everyone. The oily, bittersweet sting of straight espresso is simply too much for many

palates. In response, dozens of recipes have been developed to temper the coffee’s more

extreme qualities while maintaining its most pleasurable characteristics. Some of the most common

drinks include:



Espresso or Short Black

Cup size: 60ml glass

25 – 30ml of freshly extracted coffee

Did You Know?

‘Expresso’ is in fact not a

word. The correct term is

‘Espresso’ interpretations

suggest it comes from the

latin for ‘press’ or ‘under

pressure’. In certain high

brow coffee houses you

may be politely ignored

when ordering an

‘expresso’.



Ristretto & Doppio

Ristretto

Cup size: 60ml cup

A normal shot is 30ml so pull the cup away 5-10ml before extraction stops.

Doppio

Cup size: 60ml cup

40-45 ml extracted coffee in 25 seconds. Conventionally served with a glass of water

.

Did You Know?

The ristretto is

popular as it

provides a smoother

taste. The shorter

extraction disallows

the more bitter

characteristics often

extracted from the

shell of the bean at

the end of the

extraction.



Long Black, Café Lungo or Café Americano

Cup size: 160-180ml

150ml of hot water with two shots of espresso extracted over the top. Be careful not to add water

to the top of coffee as you want to show off that beautiful undisturbed crema on top.



Flat White

Cup size: 160 - 180 ml

1 shot of espresso, textured milk with minimal foam

Did You Know?

Although popular in

Australia, this coffee

is near unheard of

overseas. You may

need to request a

café latte as a close

substitute when

abroad.



Cappuccino

Cup size: 160 - 180 ml

1 shot of espresso, textured milk, with smooth dome of foam dusted with chocolate powder.

Did You Know?

The word ‘cappuccino’

is derived from the

long, brown pointed

cowl or cappuccio

worn by the catholic

monks of the Capuchin

order.



Café Latte

Glass size: 220 ml

1 shot of espresso, textured milk, with 10ml collar of foam level with top of glass.



Piccollo latte

Glass size: 90ml

1 shot of espresso, textured milk and 5ml collar of foam, served in a short glass



Short Macchiato

Cup size: 90 mls

1 shot of espresso, topped with a dash of textured foam.

Did You Know?

The name macchiato is

derived from the Italian

for ‘stained’ or ‘marked’

in this instance it is an

espresso marked with a

dash of textured milk.



Long Macchiato or Macchiato Lungo

Glass size: 220ml

40ml of hot water, 2 shots of espresso and 5mls of textured foam



Espresso con Panna


A single shot of espresso, topped with whipped cream.



Mugaccino

Glass size: 250 ml

1 shot of espresso, textured milk and milk foam, dusted with chocolate powder and served in a tall

mug.



Vienna Coffee

Glass size: 290ml

Can be served white or black. A white Vienna coffee is a latte with cream on top and a black is a

long black served in a glass with cream on top.

Did You Know?

The Viennese are reputed for

being the first to add milk to

coffee, the conclusion may be

drawn that the Vienna coffee has

drawn its name from the origins of

creamed milk being added to

coffee by them so many years

ago.



Mocha

Glass size: 290ml

1 shot of espresso, 15ml of chocolate syrup or powder, topped with textured milk and garnished

with chocolate powder.



Hot Chocolate

Glass size: 290ml

15ml of chocolate syrup or powder, topped with textured milk and milk foam, and finished with

chocolate powder.



Flavoured Coffee

Pour 25 ml of flavoured syrup in glass or cup, then add other ingredients as normal.



Iced Coffee

Glass size: 340 ml

Pour 25 -30 ml of espresso in a tall glass or cup, milk and either a scoop of ice cream or crushed ice.



Iced Espresso or Icepresso


25-30ml of espresso. 25 ml of flavoured syrup in glass. Fill with crushed ice.



Affogato

Glass size: 220 & 60ml

One shot of espresso poured over a scoop of ice cream. Served in separate glasses so the

customer can pour the coffee themselves.



Babyccino

Glass size: 60ml

5-10ml of chocolate syrup with warm (not hot!) textured milk, and accompanying marshmallows .

Making this with a full cup of foam and no liquid milk for younger children is often wise.

Documents

THE DAILY GRIND - baristamanual.combaristamanual.com/wp-content/uploads/2012/03/Daily-Grind-Coffee-Menu.pdfCoffee Menu Peter Giannakis THE DAILY GRIND –Second Edition THE DAILY GRIND