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How to Make the Perfect Espresso | Part Four

Espresso Menu

A Professional Barista's Guide

Tasting Notes & Espresso Menu

Cappuccino
single, served in 180-220ml demitasse cup, top with textured milk, once milk separates a 1cm foam top and 1cm foam layer below the lip of the cup should be achieved, dust top with chocolate powder.

Piccolo (small)
single, topped with textured milk in a 90-lO0ml glass, foam should be 0.3-0.Scm from top of glass.

Latte
single, topped with textured milk, 0.5-1cm foam from top of glass, glass usually 200ml-240ml (latte glass).

Flat White
single, served in 180- 220ml demitasse cup topped with textured milk whilst withholding the foam, to achieve a 0.2-0.3cm foam on top.

Affgato
single, served in a latte glass, 30ml of espresso over a scoop of ice-cream.

Ristretto
10-llgrams of coffee (single), 15-20 second extraction, to produce 12-16ml of espresso, served in 70ml cup.

Double Ristretto
18-2lgrams of coffee (double), 15-20 second extraction, to produce 24-32ml of espresso.

Espresso (short black)
single, 30ml espresso extraction, served in 70ml cup.

Doppio (double short black)
double, 60 ml espresso extraction.

Cafe Lungo
double, 100ml espresso extraction (over extracted espresso) .

Long Black / Americano
75% hot water then floated with doule espresso .

Macchiato (stain)
single, mark with textured milk, served in 60-90ml glass.


For our full Barista Board CLICK HERE!

 

 

 


Making the perfect espresso requires you getting your hands dirty! For a more practical lesson, we'd love for you to join us at King Carlos HQ for a 2.5 hour workshop covering Barista Basics. You will be trained by our certified facilitator, barista and genuine coffee lover to take you through an experience like no other using our multi-award winning coffee beans. 

COFFEE BARISTA COURSE COMPONENTS

  • Coffee Background
  • Coffee Culture
  • The Perfect Grind
  • Coffee Extractions
  • Coffee Machine Basics
  • Milk Texturing
  • Troubleshooting

Click the below link to register today!