The core ingredient
It’s impossible to make a balanced third wave specialty espresso using a poor quality bean. The best beans are grown at high altitude in specific microclimates and soils, carefully selected, processed at the origin, and roasted by artisans with lighter roasting profiles.

Know when to grind
When it comes to great coffee, freshness is everything. That’s why you should always use your beans 10-30 days after roasting. Always buy coffee that has a “roasted on date” on the bag, never rely on the "use by date" as a guide to freshness. You may find it difficult to find freshly roasted beans at the grocery store, but your local café should be able to help.

What to look for

Under Extracted
Taste = Bland
Flow = Fast and pale
Color = Pale whitish crema
Volume = >1.5 fl. oz. in 20 seconds

Balanced
Taste = Sweet and creamy
Flow = Thick, warm honey
Color = Caramelly crema
Volume = 1 fl. oz. in 20 seconds

Over Extracted
Taste = Bitter
Flow = Dripping and dark
Color = Burnt crema
Volume = <0.75 fl. oz. in 20 seconds
Milk

Too Thin

Just right

Too Thick

Americano
1. Extract a double espresso.
2. Hot water to fill cup.

Cappuccino
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.
6. Garnish with drinking chocolate.

Latte
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

Ristretto
1. Prepare as if mixing a single espresso.
2. Stop extraction at 15 seconds.

Single Espresso
1. Approximately 1 fl. oz. of espresso in 20-25 seconds.

Double Espresso
1. Approximately 2 fl. oz. of espresso in 30-35 seconds.

Macchiato
1. Texture the minimum amount of milk you can (just over the white ring) and set aside.
2. Extract a single espresso into a suitable espresso glass or cup.
3. Swirl milk in the jug.
4. Spoon 2 teaspoons of milk into the centre of the espresso.

Americano
1. Extract a double espresso.
2. Hot water to fill cup.

Piccolo
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour off some milk from the jug into the sink.
5. Pour milk directly into the centre of the espresso.
6. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

Latte
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

Mocha
1. Texture milk to desired temperature.
2. At the same time extract single espresso. Stir 1 tsp. of drinking chocolate into espresso shot.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.
6. Garnish with drinking chocolate.

Weak Coffee
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

Strong Coffee
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

Flat White
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.

Cappuccino
1. Texture milk to desired temperature.
2. At the same time extract single espresso.
3. Swirl milk in the jug to integrate the texture.
4. Pour milk directly into the centre of the espresso.
5. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret.
6. Garnish with drinking chocolate.

Iced Coffee
1. Add all the ingredients to a blender and blend on “Smoothie” for 60 seconds.

Affogato
1. Extract espresso, set aside.
2. Scoop ice-cream into glass.
3. Pour espresso directly over ice-cream.
4. Garnish with chopped pistachios or grated chocolate optional.