How To Make Every Coffee Drink | Method Mastery | Epicurious

Hello my name is sum and my name is hill together we are a

coffee

project in new york we own several

coffee

shops in new york city with a roastery and we teach coffee skills to both professionals and coffee aficionados today we are in our specialty coffee association main training campus and we will

make

every

espresso well, almost all espresso based

drink

s, we will definitely

make

all the classics and some more fun

drink

s, but definitely at the end of this you will be able to comfortably walk into a coffee shop and identify the most of the drinks on the menu we have two different types of espresso machine here this is an automatic espresso machine and this is a manual espresso machine and the automatic espresso machine has a steam one built in you use the steam one to froth milk and you will be able to prepare drinks like cappuccinos and lattes the portal filter is part of this machine in the portafilter you will be able to see a basket with very very fine holes and we use a temperament to create a compact coffee bed and an espresso extract, here We have two types of scales for consistency, first we need to measure how much espresso we are putting into the portafilter, secondly we will need the scale to measure how much water is going through the portafilter. and yields like espresso in the final cup, we have two different types of grinders, a manual grinder and an automatic grinder, so this is a nut box, all the ground coffee that is trapped in its portability is really compact, together, You need something to hit on, therefore. you drop the puck, so you also need espresso beans.

They are roasted a little more than usual. The beans we use today are medium roast, but remember that you can choose any beans you want and turn them into espresso because espresso is a brewing

method

and not. just the manu of espresso in beans, so espresso, by definition, is actually a brewing

method

that uses pressure to push water through a compact coffee bed. You actually don't need a really expensive espresso machine to achieve that result, we'll use one hand. grinder for this amazing manual espresso machine, they should feel something like sand dust, the sca specialty coffee association would actually ask you to make an espresso using a coffee to water ratio of 1 to 1.5 to 1 to 2.5 .

I'll be using 17 grams of espresso So the funnel above is helpful to level it out just by shaking it. Now that I have fully prepared the pop, let's begin the extraction. Place the disk right here. This is an anti-water flow funnel that I am going to attach it to. At the top, the purpose is to build a chamber so that we can create that pressurized water that passes through the compressed coffee bed. I preheat the water in my kettle ahead of time and this is actually 200 degrees Fahrenheit, rough measurement, there's a little line there where I can actually get it on your line a little bit, put this little handle here, start pushing, I'm actually giving in this at 30 grams with a time of approximately 32 seconds.

A different pressure will actually give you a different type of flavor profile to the standard espresso shot you usually get. about nine bars I'm currently using my full body weight to press and look, it has a really nice crema texture, the thinnest and clearest line, that's what we call crema, essentially it's all the oil and gas from the coffee that was accumulated from the extraction pressure. and at the bottom, that's where the coffee is, instead of just drinking it from the cup with the cream, some people shake it or I like it with a spoon, stir, sip delicious, you can taste much more aroma, fragrance and Plus , the taste of espresso, if you sip a shot of espresso, it should always be balanced, it should have a note of acidity and then it should be balanced with sweetness, nuttiness and a little bit of chocolate milk at the end.

Espresso machine, a lot of busy people who in the morning just want a very consistent shot of espresso, they'll just program it so that it's a single button, there's a double button. Firstly you need to make sure you have your portal filter, we already pre-dosed it so there you have it. We are making a double shot, pre-weigh about 14 grams of coffee. You should turn clockwise, counterclockwise, whichever is easiest for you, but make sure you don't do this. I just want to make sure they are well distributed. and evenly clean the sides of the portafilter. It also comes with a bit of a temper.

Hold the manipulator like you would a doorknob and simply go down. You want to be able to create a flat, uniform bed of coffee. We usually do a mock test which should. Don't fall out, close it, it's usually an upward movement and a twist, once you have the power filter locked, put your cup in and make sure we break out our scale and that's it, your espresso will be ready in less than 30 seconds and you're done . I can see that it has a lot more cream compared to what I made. I probably pressed the level with a little less pressure compared to this machine here.

You always want to take a spoon and stir them all together if you get a light. roast coffee or a medium roast coffee, you may get a slightly thinner layer of crema and that's totally normal and sit back, there are different ways to take a shot of espresso to produce a different flavor profile and we're going to start right now with Take a dopio, which means double in Italian, this is usually what you'll get at a coffee shop when you order any espresso-based drink. You'll probably get between 30 and 40 grams of coffee when you order an espresso and coffee draft just by saying Hey, can I have an espresso?

It will be a double espresso by default. We are going to make a double espresso by grinding the predose of coffee, we add 14 grams and even the temperature and my coffee automatically stops at 43 grams. beautiful cream beautiful cascade due to the pure The volume of a double shot is definitely double the amount of caffeine. Longo a longo is a long extraction, we are using a larger espresso cup and people who normally order a longo would normally like to try a little more rose. profile compared to the bean profile, you will get much more golden sugar flavor, like chocolate, caramel or hazelnut, these are the flavor notes that come from the extraction in a later cycle of the injection, we will still use the dose of an espresso double with even 90 degree distribution, we actually programmed the single shot to be a long shot, so now we are extracting almost double the amount of volume that came out in the double shot for a double espresso that we are extracting between 20 seconds. to a 30 second shot, but the longer it goes up to about 40 seconds at the end of the day when you're having an espresso shot, it's all about the flavor when we extract the espresso over a longer period of time. what we're getting is actually the roast profile a little more than what you get from the sugar browning process during extraction, so you get a little more chocolate, caramel, hazelnut, lower acidity, lighter body, it's meant to be steeper rather than how we all used to see espresso in a store or straddle, sorry, strat is essentially a shot of espresso that you're drinking with a finer grind size and that's good for a smaller cup of espresso, you want to make sure you are using a finer grind side. so we're going to go ahead and adjust that just a little bit

every

time you adjust the grind size, always remember to purge your grinder, you're like Kaleena, that's a waste, uh, it's because you want to be able to make sure that when using the grind size actual grind that you just changed and not the reminiscent of the previous shot, ristrato is actually shortening the brewing time since we will stop it much sooner, what you are getting is like a touch of acidity, sweetness and a very concentrated cup of espresso , very small, very thick, you can see that the proportion between the cream and the coffee is almost one to one and it has a much heavier body.

This ristrador injection produces about 20 grams in about 20 seconds, as much as people think. which is very high in caffeine, a shot of espresso actually has less caffeine compared to a 12 ounce cup of Americano filled with hot water and then we top it off with a double shot of espresso so you always fill the water first before you put the drink in there and that's because if you do it the other way around, you basically dissipate the layer of cream and defeat the purpose of an Americano, there you have hot water, you have complete control of the amount of water you use. you want in your cup of Americano, so once you get your double shot of espresso, all you have to do is just pour it directly into your cup and now you can see how the crema stays afloat and you still keep all this quality that you get from an espresso.

It adds boldness to the punch and then that creaminess, but now it's a bigger drink. Add two shots of espresso and then top with the same amount of steamed milk, a favorite among many baristas because you still get that espresso punch, but it's sweetened with Ya You know, the same amount of milk horchata also comes with another name. Sometimes if you go to a coffee shop and you see the word gilbrata, it's the name of this cup. Okay, so we have our double shot of espresso. First you must let the water. That has built up in your steam, so you'll turn it on just to release most of the water.

Once you see steam you can stop it and when you are lathering, a general rule of thumb is it will take a few seconds. to activate, but we buried the steam wand in there, you always want to anchor your spout in the steam wand to guide the movement of your vape and you also want it to go in at a certain angle, look at how the tip of the steam wand is floating above the milk, you want to make sure it's kind of buried in the milk, just slowly slide down, break up the surface a little bit so the steam can push some air into the milk and that's what will essentially create a micro foam with that creaminess that you get from a cappuccino or a latte, once it starts to heat up it will slowly slide in, it will incorporate the air that you previously added into your milk and that's what it will create.

That silky smooth milk texture is fine, once it's slightly warm to the touch, you're going to turn it off, clear the steam and release any hot milk inside. Sometimes when you're foaming you'll get some big bubbles in there, just hover over it. Head and tap and you'll get silky smooth milk, something that looks like shiny paint, that stays on the side of the wall that you're going to fill, so this is the cut, two parts espresso, which is a double shot and also the same . parts of milk to fill the glass in the coffee draft, most of our baristas often finish a cup of espresso-based drink with latte art, it will still taste good regardless of whether you can pour an art or not, but your eyes eat first, it's very nutty chocolate but at the same time it's sweet and has a lot of stone fruit due to the roast profile itself.

This is the favorite drink of many piccolo latte professionals. For Cortado we are using a double shot of espresso as a base but for a piccolo latte, we are actually using a shot of ristretto. The ristretto shot will give you a lot more sweetness and a little more acidity just because it's a little cut and concentrated, so if you want something sweeter and a little higher in acidity. you would choose a piccolo latte, so I'm going to cut it into about 20 grams, so when you're frothing you don't want that squeaky peach, this is the sound of the frog, you probably have a third of the drink itself. espresso and will be filled with warm milk foam the classic heart piccolo latte is not found much in many cafes in your city if the cafe has Australian culture then you will probably be able to find a piccolo latte cappuccino two shots of espresso as a base followed by a milk more frothy on top, a little bit stronger than a latte because it has a little less milk and a little more foam, so having a double shot of espresso on the side, we'll start with the same thing. procedure and we're going to make it significantly longer compared to your latte once it starts to heat up, submerge that steam into the milk incorporating all the air we added earlier to get a thicker, frothier milk texture compared to a latte Milky.

Many times you will see baristas or they mix them all up a little bit and then continue pouring, it will give you an even creamier cup of espresso and cappuccino and when I drink a cappuccino I like to do this and when a latte drinker wants more coffee flavor in their cafe, they will start asking for flat white cappuccino if I like the taste of cappuccino, but I find it a little frothy and a little milky, what can I choose for a flat white? It's between the amount of milk in a Cortado and a cappuccino Two shots of espresso in a five-ounce cup It's a smaller drink compared to a cappuccino Milk foam There's a shorter aeration time, which means we're adding a little less air compared to a cappuccino quitesimilar to the way we froth a latte you are trying to create a vortex in your milk clean your steam one with steam with a shorter aeration time you are letting less air into your milk which will create a little less foam we are doing everything possible not to break the cream so you are going to start pouring at a higher level and you are incorporating the milk into the drink as much as you can and then at the end you are just going to mark it lightly with a little heart, it is a texture that is more gentle. uh, but there's not a lot of foam on top, so when you sip it, you're actually getting a stronger first sip of coffee and that's what a lot of people are looking for when they order a flat white macchiato with two shots of espresso. with an ounce of milk, a double shot and then we will freeze our milk, what you do is simply contaminate the espresso with a tablespoon of milk. a traditional macchiato, the macchiato will definitely be much bolder than all the espresso based drinks with milk that we have prepared so far, it has a strong touch and therefore when you take a sip you will get all the flavor of krama espresso and then the sweetness of the milk will cut through the latte macchiato macchiato is like contaminating something with the traditional macchiato, we are contaminating the espresso with milk and now when we mention the latte macchiato, we are contaminating the milk with espresso, we are taking a double shot of 10 ounces of hot milk and the goal is to create that layer in the drink waiting for the foam to separate a little and then complete it with your shot of espresso.

This is the latte macchiato. When this drink is well made, you will have a layer of white foam right on top of your drink and then the color at the bottom will look like coffee ravi brave is another form of milk that is made of half and half, so in a coffee shop you can order a cappuccino beve latte Brief even a double shot of Cortado brave give it a little air and it should be enough it is much heavier compared to whole milk or skim milk in general this is a short cappuccino it tends to coat your mouth a little more and it leaves a longer aftertaste almost like a red eye ice cream, we have it a lot in the morning, especially on Mondays, because a red eye is a full 12 ounces of filtered coffee topped with a double shot of espresso too much caffeine, Double shot like an Americano for better. experience, you want to drink your filtered coffee first and then float your espresso right on top, feel free to add any type of milk in there, plus it's actually very intense in terms of flavor, most people who order this are like people that work. in business districts like having to get up very early in the morning or getting up very late as production mocha, mocha is actually a latte with chocolate added to espresso as a base, one of the most favorite and popular ingredients to add to espresso . to make it into a drink it's chocolate, you can add any type of chocolate you want, so what we have here is actually a chocolate ganache.

You will take a shot of espresso and pour it into the chocolate to melt the chocolate first and then stir it gently. You will see the consistency of your espresso thicken, the smell of sweetness of chocolate, this is also delicious on its own and now, like a latte, you will pour the hot milk into the mocha sauce and also into your espresso, and we can take some chocolate and drink. grated on top voca is definitely one of your favorite drinks in a Roman espresso. That's a mixed review for the espresso combined with lemon juice. I like its sweetness and I also like how it is served with the lemon juice while I drink this every day, maybe not, first of all, you will prepare a double layer of espresso, put it in the clear glass, then you will have to take a ounce of freshly squeezed lemon juice directly and finally, you need lemon.

Lemon zest is actually a very common flavor profile for super fresh Ethiopian coffee. I can smell the sweetness. Dirty chai chai tea is a tea that is brewed together with many spices and black tea, but today we are contaminating the chai latte with the double espresso we are going to have a double shot, we will put this chai concentrate in the milk to make foam, the flavor is distributed basically throughout the whole drink much better, it smells really good when you froth it and to top it off you just combine both, there you have it, you get a little hint of the espresso, not so much because the chai itself with the spices is kind of like , I wouldn't say overwhelming, but they are almost on the same level as espresso.

It will be a little more balanced like a hearty tea, but with a touch of the caffeine syrup, the latte project makes homemade syrup and also bottled syrup. This our excellent syrup is actually homemade, one part water, one part sugar, which is basically a simple syrup. tea bags along with the water, let it steep for a long period, do it for about three four hours, and then just add the sugar, melt everything, and voila, all you have to do is place the syrup in the at the bottom from your cup about an ounce of syrup and top off the entire drink like you would with a latte, a double shot of espresso in the cup directly into the syrup, froth the milk and then top off the drink and here we have Earl Gray syrup . latte, so the bergamot in the Earl Gray just blends really well with the espresso, which is a little more chocolatey with stone fruit, so it's sweet enough but not too sweet and the texture is perfect, so What coffee has always been an ingredient used in cocktails is as if they help enhance the flavor of the coffee while allowing you to enjoy the buzzes espresso martini an espresso martini is essentially a mix of vodka, coffee liqueur and also espresso with your choice of syrup and shaken over ice served in a martini glass, it is not too alcoholic and you can still enjoy the full flavor of the coffee.

We always want to put all the non-alcohol ingredients first. Here is the cinnamon syrup. 0.5 ounce in your shaker. Now we will add the same amount. of espresso is almost a full shot and the coffee liqueur is usually already sweet brings a little more of the coffee flavor with 0.5 ounces and finally the vodka, a full shot of one ounce. When we take out our espresso, we would like to cool it. a little bit, make sure you only put the ice cube in and you will immediately sit down. Give it a strainer of truly vibrant flavor. It will be useful.

All you want is this creamy, creamy, creamy espresso martini that goes all the way. to make it look like cream, what we like is a little touch of chocolate, staying with the classic, let's float three espresso beans on top and here you go, this is the best thing I've made since yesterday. Colorado buretto is a really easy dessert coffee. liqueur to make, find your favorite brandy and then serve it over a double espresso. After I take out the espresso, I'll pour it into my cup, so today for the brandy we chose this grappa, it has a very nice almond flavor and I think it's going to pair very well with the double espresso that we have here.

You can leave it in there as long as you want and take a sip of your espresso. I think it's more of an after-dinner drink, but I think it's really good to make at home. As long as you have a double espresso and a brandy of your choice, you can refill coretto anywhere, be it espresso, we invented this name, beer is my second favorite drink after coffee, for this drink I realized that beer works a little bit better, but with our The espresso that we're going to use today I chose a shandy because it's a little more refreshing.

It has to taste a little lemony, so it's a great summer drink. I choose a tall glass because I would like to see how it looks. falls and you want to wait a little bit before you put your espresso in your shandy or your favorite beer, um, if not, it will just explode, pour espresso on it as much as you want, if you have a long spoon, just mix it. It reminds me a little of the hot Roman espresso we made before with the hint of lemon, but this one is a little higher, lighter and easier to drink because it's more refreshing.

Pigeon. We give a little to the original pigeon. elevated experience, we'll always start with the non-alcoholic lemon and lime juice syrup, which also contains three-quarters of an ounce of grapefruit juice followed by one ounce of espresso. It is always best to let the espresso sit for a bit to cool down. it doesn't melt your eyes and last but not least two ounces of tequila before putting the ice in the shaker we want to be able to create the base for the paloma tonic water we love using tonic water as a base for most of the drinks we make now It is the ice cream and we are going to cook it in the proportion it is almost like 3 4 of tonic and then the rest will be the paloma shake, we garnish it with lemon zest and that is our opinion. paloma with espresso on its own is actually super refreshing, so with the espresso it just softens the acidity and the drink at the same time gives you a little more nutty flavor.

Espresso is a very good base to use. In dessert drinks it is able to withstand anything you add to it and you will still be able to taste the frappé coffee. It is a Greek drink that people drink a lot during the summer. You need ice for the frappe base. You will use milk. or a non-dairy milk of your choice and of course, our most important ingredient, espresso blend. I like it to be somewhat runny, but you can still put little pieces of ice in there and just pour everything in, it's a pretty easy drink to make.

You can make it at home, you can be a little fancy and top it with whipped cream and decorate it with cocoa powder, so this will be a frappe when your friend comes over to your house during the summer. A very easy and elegant drink to make avogadro. You see avogadro on many of the dessert menus in Italian restaurants very simple ice cream topped with espresso I always choose vanilla ice cream with avogadro simply because it enhances the flavor profile of the espresso as if it were a simple canvas, it will take on any other flavor very easily just pour the espresso directly over the ice cream, it makes for a visually stunning dessert, it's strong, you still get the taste of the espresso while getting the sweetness and creaminess of the ice cream, ew, try it and it's delicious, it's really good . you see the layers of the espresso and the ice cream and as it melts you know the color changes it's really beautiful and really easy to make at home so all over the world people make different espresso shots using different machines and devices, and today We'll be showing just a couple of those Vienna coffees, so for the Vienna coffee we'll also use a double espresso shop.

We added some chocolate powder to the bottom of our cup to add an extra layer of flavor. a vienna coffee, take a double espresso, pour it directly into the chocolate and then you're going to mix it to create that really thick texture and while she's melting the chocolate, we're going to froth some milk, so to complete the drink, basically, just fill it up and you can use cream, you can use milk, the goal is to create that really thick, foamy texture and you see them separate and create a layer of foam on top and fill it with this whipped cream since we are using chocolate at the beginning. bottom of the cup, I think it's also a very nice touch to add some chocolate on top, it's relatively similar to the mocha drink we made before in mocha, we're still drinking more espresso because this is completely trying to make it the most chocolatey possible, really creamy and still has a little bit of that espresso flavor.

Coffee freddo freddo is mainly drunk in Greece, in southern Europe, you need to make a double espresso, you need ice and you need a little bit of sugar and you can sweeten it. your espresso as you want here I have about a tablespoon, don't stir it, you will put it in the sugar with a lot of ice cube, shake it like a cocktail after shaking it, you will have this rich cold espresso, you still get a little bit of that aftertaste heavy and durable. I've seen some people put them in a glass of Turkish coffee with cold milk.

The main device used is an electronic brick or chess set. We start by finely grinding seven grams of coffee. In the electronic brick, unlike preparing a normal espresso, there is no pressure, we are using 70 grams of water at room temperature. I'm going to put this on high heat and as soon as I move this e-brick to the fire, I'll start. my timer and in about two minutes this will be ready you'll see it's simmering and once you get a little bit of foam on the side turn the heat down and this could all happen in about a minute to a minute and halfway through it's happening now and I'm at 30 seconds, so now I'm going to lower the heat while keeping my distance.

You will see that there is a layer of cream built up on top and we really don't want it. lose it, the biggest challenge of brewing ebrik this way is actually over-extracting the coffee, which makes the coffee very bitter and we will pour it directly into the cup, look at that really very nice cream layer on top, that's the objective, there is no filtration. method, that's why you grind your espresso very, very well, hoping that after you pour it and wait for it to settle, all of the grounds will be at the bottom of the cup, so that when you drink it it will stay in the background. has all the featuresof an espresso drink, a thick, strong, bold crema right on top of its really heavy body, so compared to a regular cup of espresso, I think they are relatively similar, there is always an espresso-based drink for everyone , just remember that espresso is a type of brewing method, you can go ahead and find a coffee bean that fits your favorite profile and make yourself a cup of espresso