Making the Perfect Espresso or Cappuccino

If you want to make coffee like the the ‘baristas’ of the Italian coffee bars (experts in the art of making an espresso) it is essential you know how to achieve a perfect ‘crema’.

Crema is the pure coffee extract you find on the top of an espresso. It’s full of rich aroma and leaves a lingering flavour.

Types of coffee

• Cappuccino: 1/3 espresso, 1/3 hot milk, 1/3 frothy milk

• Latte: Normal ratio 1:6 espresso:hot milk

• Macchiato: espresso with a little touch of milk

• Con Panne: espresso with a dash of cream

• Mocha: hot chocolate with a dash of espresso

• Americano: hot water with a dash of espresso

Tampering coffee

Fill the filter holder with coffee and gently tap the top, levelling off the coffee before locking the holder in place. This is done to make sure the water filters through the coffee evenly.

Milk

You can use any type of milk – full cream, semi-skimmed or skimmed - as long as it’s fresh. It’s the protein that makes the froth, and this diminishes after about 4 days. Always use a stainless-steel jug (it conducts heat better) and fill it to just under half full with cold milk. When it’s too hot to touch at the base the froth is ready. Give it a couple of taps to get rid of any bubbles, and then gently spoon the froth onto your espresso for that perfect cappuccino!