Making Cappuccino/Latte/Flat White at Home (without an Espresso Machine)
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Espresso Drinks | Basics with Babish
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This week, we're getting into coffee's fussy, high-strung Italian cousin: espresso, and the many things you can do with it. That, and how to make one without spending a few grand on a home espresso machine!
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How To Make the Perfect Cappuccino
We enlisted Michael Phillips, Director of Training at Blue Bottle Coffee and 2010 World Barista Champion to show us how to master the perfect cappuccino. Who knew so much went into making everyone’s favorite, frothy morning go-to? Now, if we could only find a way to master the art of sipping without getting foam on our noses…
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Basic heart latte art ????
We should never neglect the importance of basics, pouring a decently nice heart requires all the basic skills done right such as:
- Pouring a nice and undisturbed base for that max contrast against art later
- Correct landing position to get a center and asymmetrical pour
- Flow control to maintain a steady and strong milk stream
- Tilting/correcting cup at the right speed to match the speed of pour
- Slowly ift up without pulling backward then gently cut forward to complete the pour
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Only with all these basic done right will allow us to progress to more advance art pouring with greater confidence and consistency
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Coffee Macarons
Coffee Macarons filled with a swirl of Espresso Frosting and Mocha Frosting, topped with a chocolate covered espresso bean.
I made these shells using egg white powder as you can see on the video, you don't have to use it. It's totally optional, but can be beneficial.
Full recipe:
Please read the notes below!
Coffee Macaron Shells
100 grams egg whites
100 grams white granulated sugar
4 grams egg white powder (optional)
105 grams almond flour
105 grams powdered sugar
1 teaspoon espresso powder
Espresso Frosting and Mocha Frosting
1/4 cup cream cheese, softened 56 grams
2 tbsp butter, softened 28 grams
1 1/2 cup powdered sugar, sifted 187 grams
1/2 tsp Kahlua or vanilla extract
1/2 tsp espresso powder
2 tbsp cocoa powder
1 tsp milk or water (if necessary)
Egg white powder: Egg White Powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring if using any. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Espresso powder: While espresso powder and instant coffee are not the same, you could use instant coffee in this recipe if you don’t have espresso powder.
Kahlua: If you can’t find Kahlua, or don’t want to use it, just go for any coffee liqueur, or coffee extract. You can also simply use vanilla extract instead.
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How to Make a Latte Art Heart | Perfect Coffee
Watch more How to Make the Best Coffee videos:
My name is Mike Jones, and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City. I'm going to teach you some basic coffee-making skills.
Alright, I'm going to talk to you about latte art. Latte art is kind of the exciting part of making espresso drink. It's what gets a lot of people really pumped about making coffee. It's not necessarily a representation of a quality beverage, but it definitely shows that the person who made it cared—it's the mark of a professional, similar to plating with food. Now, the first thing you need is a good shot of espresso. You need the milk steamed properly with good micro foam, and then you have to pour, keeping a few things in mind. This is velocity, so basically how fast you're pouring. And then where the milk is going in the cup, and where it's flowing outwards. It's kind of something you have to feel out and you really have to practice it many many times to get down. So we're going to start off by doing the heart. This is sort of the basic latte art design and then the other one would be a rosetta which is a fern, and then a tulip. So heart, rosetta, tulip are the three basic designs you can do with latte art. So I'm going to start off making the heart, pulling a shot, steaming the milk and then pouring. Alright, so when you're starting to pour latte art, the first thing you want to do is pour from a greater distance up, or from a greater height so that way the milk is actually going to go underneath the espresso and then as you get closer and start pouring faster, the foam rises to the top and this is when you start controlling it. So to make the heart, you're basically just going to be pouring into the center until you see it's about three-quarters full. So I'm pouring into the center there. Then as I get closer, the foam will rise to the top and you just kind of shake it, and then you lift it up at the end to suck it in and cut through. So again, pouring to the center, getting close when it's three-quarters full, pulling up to suck in and then cutting through. That's a heart.