How to Make the Perfect Espresso | Part Four
A Professional Barista's Guide
Tasting Notes & Espresso Menu
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.
single, topped with textured milk in a 90-lO0ml glass, foam should be 0.3-0.Scm from top of glass.
single, topped with textured milk, 0.5-1cm foam from top of glass, glass usually 200ml-240ml (latte glass).
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.
single, served in a latte glass, 30ml of espresso over a scoop of ice-cream.
10-llgrams of coffee (single), 15-20 second extraction, to produce 12-16ml of espresso, served in 70ml cup.
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.
double, 100ml espresso extraction (over extracted espresso) .
Long Black / Americano
75% hot water then floated with doule espresso .
single, mark with textured milk, served in 60-90ml glass.
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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
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