The core ingredient
Not all beans are created equal.
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
Texture is everything
When textured correctly, milk looks like wet, white paint with a consistent texture from top to bottom. Milk when textured correctly, commonly called micro-foam, isn't just nice to look at, it enhances the taste of the coffee. The thousands of tiny bubbles within the milk entrap the oils of the espresso and burst on the tongue to enhance flavor and mouthfeel.
Too Thin
Just right
Too Thick
The crowd favorites
Try creating some of the most popular blends in your own home.
Americano
7 - 8.5 fl. oz. cup or glass
1 double espresso
Instructions
1. Extract a double espresso.
2. Hot water to fill cup.
1. Extract a double espresso.
2. Hot water to fill cup.
Cappuccino
6 - 7.5 fl. oz. cup
1 single espresso
5 fl. oz. cold milk
Drinking chocolate
Instructions
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.
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
7 - 7.5 fl. oz. glass
1 single espresso
5 fl. oz. cold milk
Instructions
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.
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.
Keep it simple
Espresso shots can be prepared in numerous ways to cater for different tastes.
Ristretto
Italian word for "Restricted"
2 - 3 fl. oz. cup or glass
Instructions
1. Prepare as if mixing a single espresso.
2. Stop extraction at 15 seconds.
1. Prepare as if mixing a single espresso.
2. Stop extraction at 15 seconds.
Single Espresso
Sometimes called a "Short Black"
3 fl. oz. cup or glass
Instructions
1. Approximately 1 fl. oz. of espresso in 20-25 seconds.
1. Approximately 1 fl. oz. of espresso in 20-25 seconds.
Double Espresso
Sometimes called a "Double Shot"
3 fl. oz. cup or glass
Instructions
1. Approximately 2 fl. oz. of espresso in 30-35 seconds.
1. Approximately 2 fl. oz. of espresso in 30-35 seconds.
Macchiato
Italian word for "Marked"
2 - 3 fl. oz. cup or glass
1 single espresso
2 teaspoons textured milk
Instructions
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.
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
7 - 8.5 fl. oz. cup or glass
1 double espresso
Instructions
1. Extract a double espresso.
2. Hot water to fill cup.
1. Extract a double espresso.
2. Hot water to fill cup.
Add milk
Despite the similarities in ingredients, there are a variety of different styles of coffees created simply by how much milk you use and how it's prepared.
Piccolo
3 fl. oz. glass
1 single espresso
5 fl. oz. cold milk
Instructions
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.
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
7 - 7.5 fl. oz. glass
1 single espresso
5 fl. oz. cold milk
Instructions
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.
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
6 - 7.5 fl. oz. glass
1 single espresso
5 fl. oz. cold milk
Drinking chocolate
Instructions
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.
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
7 - 7.5 fl. oz. glass
½ single espresso
5 fl. oz. cold milk
Instructions
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.
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
7 - 7.5 fl. oz. glass
1 double espresso
5 fl. oz. cold milk
Instructions
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.
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
6 - 7.5 fl. oz.
1 single espresso
5 fl. oz. cold milk
Instructions
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.
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
6 - 7.5 fl. oz. cup
1 single espresso
5 fl. oz. cold milk
Drinking chocolate
Instructions
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.
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
7 - 8.5 fl. oz. cup or glass
1 double espresso
6 fl. oz. cold milk
1 scoop ice-cream
1 shot vanilla flavoring
Blender
Instructions
1. Add all the ingredients to a blender and blend on “Smoothie” for 60 seconds.
1. Add all the ingredients to a blender and blend on “Smoothie” for 60 seconds.
Affogato
7 - 8.5 fl. oz. low profile glass
1 double espresso
1 scoop vanilla ice-cream
Instructions
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.
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.
Learning the Lingo
Because we strive to make things simple, we've created a quick list for espresso lingo.
Acidity
Used to describe a range of flavors that are perceived in coffee and can be directly attributed to acids found in the coffee beans. Most people mistake this for bitterness.
Aroma
The scents released from brewed coffee, ranging from perfumed, fruity to herbal, as they are inhaled through the nose.
Arabica
One of the two main coffee plant species. The other is Robusta.
Ashy
Flavor descriptor usually associated with coffee brewed where the water is above the optimum temperature.
Americano
A style of coffee made by adding hot water to espresso, usually a double espresso together with 7 fl. oz. of hot water. Italians coined the phrase to describe the coffee preferred by American tourists.
Barista
A professional trained in the art of making coffee in a commercial environment to the highest standard.
Balanced
Describes the relationship between Acidity, Sweetness & Bitterness. If one or more of these elements dominates the cup, then the coffee is not balanced.
Bitter
A harsh, generally unpleasant taste detected mostly in the back of the tongue. Bitterness is characteristic of over-extracted, defective, or extra dark roasted coffees.
Blend
Two or more different types of coffee combined together to create synergy with one another when extracted.
Body
The physical feel and texture of a coffee. Full-bodied coffees have a strong, creamy, and pleasant taste and feel.
Brew Ratio
The amount of ground coffee (oz.) and brew water (fl. oz.) expressed as a ratio when making filter coffee.
Bright
Espresso that is overly acidic and usually exhibits citrus flavor notes such as lemon, kumquat, grapefruit etc.
Brisbane Latte
A café latte garnished with chocolate on top.
C Grade Coffee
Commodity grade coffee that scores lower than Specialty Coffee when cupped (tasted) by a panel of industry experts.
Café Latte
A café latte is a single or double shot of espresso combined with textured milk, usually served in a glass ~7.5 fl. oz. volume.
Café Mocha
This is a variant of a café latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, usually in the form of chocolate syrup.
Cappuccino
Similar to the café latte, only with more heavily textured milk. Usually a single or double espresso and combined with the textured milk in a 5-7 fl. oz. porcelain cup.
Chai Latte
A sweet take on the café latte. A blend of freshly brewed coffee with micro infused milk, mixed with Chai syrup and dusted with cinnamon sugar.
Crema
The creamy layer of micro-foam that sits on top of a well-drawn espresso.
Cupping
Tasting coffee to assess its quality or potential. Most roasters do this after every roast to ensure quality of their product.
Dose
The amount of coffee used when making an espresso or filter coffee.
Drip
Short for drip-brewed or filter coffee.
ECBC
European Coffee Brewing Center, the peak body in Europe advancing Specialty Coffee.
Espresso
In its most basic form, hot water (200°F) delivered under pressure (9 bar) to ground coffee (0.7 oz.) in a filter basket, supported in a porta-filter, engaged in the group head of an espresso machine, delivering 2 fl. oz. of liquid (espresso) in approximately 30 seconds once pressure has been applied.
Extraction
The process of dissolving soluble flavors from coffee grounds in water.
Filter Basket
Holds the compacted ground coffee in place under 9 bars of pressure and allows the hot brew water to flow through the coffee, extracting coffee solids and exiting the fine mesh filter floor of the basket as espresso.
Finish
Describes the experience you perceive on your palate after the coffee has been consumed such as, long, short, drying, astringent etc.
Flat
Lacking body or texture.
Flat White
Similar to the cappuccino, only made with milk texture similar to a café latte. Usually a single or double espresso and combined with the textured milk in a 6-7 fl. oz. porcelain cup and without chocolate garnish.
Flavor
Usually describes the actual food that most approximates the coffee flavor, blueberry, apricot or even more broadly, stone fruit etc.
Fully Washed
Coffee cherries are soaked in large vats of water to soften the pulp before removal. Washing coffee uses large amounts of water, as much as 32 gal. to produce 35 oz. of coffee. Washed coffees are typically clean tasting.
Grinding
Crushing/shearing whole bean roasted coffee in order to extract flavor compounds.
Macchiato
Meaning “stained”, the macchiato is a single or double shot of espresso with a dash of textured milk layered on top.
Mouthfeel
Used to describe the tactile experience of your coffee when consumed, syrupy, thin, full, are terms associated when describing mouthfeel.
Natural
A coffee cherry processing method that allows the pulp of the cherry to slightly “rot” a little, making the pulp easier to remove and uses far less water than washing. Natural coffee can taste a little “wild & funky” but also delicious.
Porta-filter
This supports the filter basket while engaging with the group head of an espresso machine. An easy way to remember it is to think ‘portable filter’.
Pre-Infusion
Gradually increasing water pressure to gently expand grinds for an even extraction by preventing channelling.
Pull
To prepare an espresso shot.
Roast
Used to describe the color of the coffee beans after roasting. Light (filter), medium (filter or espresso), dark (espresso), French (very dark).
Roasting
The process of applying heat to green coffee in order to change its structure and develop flavor compounds suitable to make coffee beverages.
Robusta
Robusta coffee comes from the Coffee canephora plant, a sturdy species of coffee bean with low acidity and high bitterness. Usually used to provide structure to a blend of different coffee beans.
SCA
Specialty Coffee Association. The peak body responsible for advancing the development and penetration of Specialty Coffee globally.
SCAA
Formerly the Specialty Coffee Association of America, now known as SCA.
Shot
Typically 1 fl. oz. of espresso coffee, including the crema.
Specialty Coffee
Coffee that has a score <80 when cupped (tasted) by a panel of industry experts.
Steam Wand
The steam wand introduces air, producing thousands of tiny bubbles that turn your milk into a silky smooth micro-foam, essential for latte art, while heating at the same time.
Tamping
The action of compressing the ground coffee into the porta-filter with sufficient force to ensure the proper extraction.
Taste
Often confused with flavor, taste can only be either salt, sour, sweet, bitter or umami.
TDS
The amount of Total Dissolved Solids contained in brewed coffee either filter or espresso when measured with a refractometer.