Operation Manual

179

COFFEES TO TRY

CLASSIC CAFÉ LATTÉ

Traditionally the morning coffee of Italy and France,

taken with pain au chocolate or sweet biscotti.

This blend of 1⁄3 espresso to 2⁄3 milk is made with

a single shot of espresso. Top with steamed milk,

poured down the inside rim of the glass to give a

creamy consistency and perfect layer of froth.

CAPPUCCINO

The real thing is served very light and luke warm

with 1⁄3 espresso to 1⁄3 steamed milk and a

generous ﬁnal 1⁄3 of creamy froth.

For added ﬁnesse, hold a piece of card over

one half of the cappuccino before dusting

with chocolate.

MACCHIATO

A shot of espresso served short in a 70 ml dem-

itasse and stained with a dash of ﬁnely textured

milk.