We've got to get the layers.
Critical.
Important.
I don't know what other word you want me to add to it.
Life or death.
What I'm going to show you today is how to use
a good quality espresso machine at home
to make a whole variety of coffees.
In particular, today we're going to look at cappuccinos,
some lattes,
we're going to look at the espresso again, the short macchiato,
which is very popular in many instances,
and even the long black. The long black —
simple coffee,
but people still stuff it up!
What's wrong with people out there?
I'll show you how to make a perfect one of those as well.
We have machines here at our disposal.
There are so many variations of these machines.
But you know what?
It didn't always start like this.
Started probably like this and a hand-crank.
But we want to be able to do things
maybe a little bit more precisely.
So this now becomes the most important
part of the coffee-making process, your grinder.
Testing the coffee as you grind it is important.
So that's why we grind what we need each and every time.
The finer the grind, the more this machine,
your little espresso machine, is going to struggle.
We've got some coffee here.
The grind was so fine
that it was almost like trying to get water through concrete.
By coarsening up the grind slightly,
you can start to see a little bit of a white fleck.
That white fleck comes from the husk.
Being able to see a little portion of that each and every time,
for a machine like this,
critical.
With espresso machines, a grind has to be somewhat fine.
Almost, if you consider a table salt and pepper,
that's the type of grind we need for an espresso machine.
So as you can see, we're grinding a little bit of coffee now
just enough to fill my handle.
That's really what I want.
What we're going to do now
is use this hand tamp to flatten the coffee, press it.
But in many instances, people press down really hard
So what I'm going to do is just place this on top
very gently, make sure it's level.
And now I'm not doing anything. Gravity's doing everything.
All I'm going to do is polish the surface by twisting my tamp.
As I do that, I push a little bit of coffee
up into the inner walls.
What I want to do now is get that coffee down
by just tapping the side,
making that coffee fall down onto the surface,
and then polishing the surface again.
In every instance I'm not pushing down at all.
If I've done this correctly and this coffee's fresh
by turning this upside down, it should stay in there.
And it does.
We've got our coffee in our handle
ready to now attach it to the group head.
That's warm, but we need to warm it through even more.
Just run some water through the group head.
That'll clean it from any previous coffees
and then warm it up.
Then putting the handle in is also very important.
About 45 degrees from the starting position.
Pull it to the right to lock it in.
And as it gets to that point, make sure it's tight.
We are now going to actually measure what 30 millilitres is.
30 mls is the standard for one shot of coffee.
But let's measure it.
What we want to see now is a nice flow,
a nice crema being formed.
It should be taking somewhere between 20 to 25 seconds.
At that point in time, you can then manually turn it off
in this instance for this machine.
This is what 30 mls looks like.
So when we measure it, we're doing it for a reason
to start to create consistency in the way we make coffees.
Consistency is king in this business.
So we've got approximately 30 mls in our little shot glass
that also transfers to being the base
for the majority of the coffees.
We're now at the point
where I'm going to make you a cappuccino and a latte.
We're going to start adding milk to our espresso shots.
But this time round, we're going to put our coffees
into a big cup and a big glass.
We're making a cappuccino and latte.
Same time frame,
exactly the same process when making our coffees.
Now, I'm going to give the machine some time to regenerate,
build its power levels up.
So I'm going to turn it on to steam.
There will always be some water that comes out of your steaming wand.
So always expel the water first.
We don't want that water going into our milk.
We want to steam the milk.
Now, we've got a couple of different size jugs that we can use.
This is a 300 millilitre.
This is a 600 millilitre.
In this instance,
try to avoid using this one, by the way,
because it actually steams up really quickly.
Small movements, incorrect movements, create really bad results.
So this one, the 600 mil, will give you a lot more time
and will allow for some inconsistencies,
but generally speaking, the results are better.
Really important that you don't
put less milk than required or more milk than required.
In this case, the 600 mil,
the bottom of the spout, maximum level.
Because that will allow us to expand that milk
and almost double in size.
So the technique here is to place this steamer
approximately a centimeter in the milk.
If you had crosshairs here, it would be just off center.
And that slight angle is really important.
Right? That tilt creates a bigger whirlpool.
What I'm trying to do now is very gently
pull the jug down.
So as it warms up, I'm trying to pull this down
to try to slowly increase the volume.
As soon as it's the right temperature, I turn it off,
which is approximately 60 to 65 degrees.
As you can see, we've virtually doubled in volume.
That's all cream.
Always wipe off your steaming wands immediately.
And then again, flush them out immediately.
I keep it swirling because the surface of the milk
needs to look like paint the same consistency as paint.
If you allow that milk to sit there and separate out,
then what you're doing is allowing the milk
to settle to the bottom, 'cause it's heavier, and the froth
to settle to the top.
It's really difficult to pour that milk
because that separated froth just falls out at the end.
I want it to flow.
Cappuccino and latte.
Cappuccino is a third coffee, a third milk, a third froth.
It requires the most amount of froth.
I like to add chocolate powder
to the top of my cappuccinos first.
And then when you pour it, it's a simple method.
And I call it the 'Ohio' method because you start low,
you raise it up about ten centimeters, come back down.
"Oh, hi, oh".
Now we're going to be making a latte.
A latte is literally by translation, a milky coffee.
A latte is 30 millilitres of coffee, mainly milk, approximately.
A centimeter of froth.
The key here is the cream on the top.
And of course, it's in glass. Nothing hides.
So you've got to get that centimeter right.
On this particular occasion
I've got enough froth to just about make this.
But using the small opening here
may not give you the result that you want.
Creating a bigger aperture can sometimes work.
So pouring it out through the side of the jug
will allow more froth to come forward.
All right, so we've made our cappuccino.
We've made our latte.
We're going to make a coffee called a short macchiato.
A short macchiato is one shot of coffee
with a little bit of the cream of the milk.
It's all about layering and how to create those layers.
Short macchiato drinkers are very fussy about the layers.
We've just put our coffee shots
into our little demitasse glasses.
What we're going to do now is add
some of the cream of the milk.
I've just steamed up a little bit of milk,
but I'm not going to use the actual milk component.
I'm going to use the cream.
And all I'm going to do with my little teaspoon
is skim the cream off the top
before I place it into the middle.
'Macchiato' comes from the Italian word
'to stain' or 'to mark the top of',
which is what we're doing with just the cream of the milk.
So it'll need two or three of these little dollops
into the same spot
before you get the result, which is the layering.
The heavy part of that cream, which is the milk,
will start to suspend itself in the coffee
and create those three layers.
We've got to get the layers.
Critical. Important.
I don't know what other word you want me to add to it.
Life or death.
One of the final coffees I'm going to be making for you now
is my favorite coffee the long black.
Again, Italian-based in terms of its name.
The 'lungo', the lungo is a longer pour.
With the long black's here we add water, hot water.
We add the water because an extraction of coffee
is approximately 30 mls per shot.
So in this case, 60 mls of coffee is gonna go in here.
So it's a double shot of coffee,
but 60 mls will not fill this cup to the appropriate level.
So the hot water component
has to be approximately somewhere between
60 to 90 mls of water,
depending on the size of the cup that you use.
So all I'm going to do is add hot water to my cup first.
So this is approximately 60 mls of hot water into my cup.
We're now going to add our coffee to this.
Same routine.
Nothing changes.
And then you run
both shots of coffee into the cup.
And now you have a long black.
It should have a beautiful crema layer
consistent all the way across.
Even long black drinkers deserve to have their coffee made correctly.
I'm a long black drinker.
You make me a bad coffee. I know where you live.
OK, so we've had a big day of making coffees.
We've got our cappuccino.
Always served in a cup, 30 mls of coffee,
probably a third milk, a third froth.
Lattes, again, same amount of coffee, 30 mls,
130 to 150 mls of milk,
and approximately a centimeter of the froth.
And the short macchiato, which is again
made with a shot of coffee,
two to three teaspoons of just the creamiest part of the froth.
And my go to coffee, which is the long black —
but please make sure you make it correctly —
half a cup of hot water first, two shots of coffee on the top.
All of them need to look correct before they taste correct.
But the one thing I want you to do
every single time you make a coffee
is do it with a smile on your face and love in your hearts.
Thanks, guys. See you next time.