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How to make Coffee

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CAPPUCCINO - Description: Aerated milk coffee with a dusting of chocolate powder.

Method: Pour 30ml espresso into standard 200ml cup. Heat milk to a silky texture at 60-65 degrees. Pour milk into cup while using slight swirling motion without breaking the crema. When cup is 2/3 full, tilt jug further to allow more foam to be released on top of the beverage. Lightly dust with chocolate powder.

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FLAT WHITE - 
Description:
Traditionally made with equal quantities of espresso to milk, with 5mm of foam. 

Method: Pour 30ml espresso into standard 200ml cup. Heat milk to a silky texture at 60-65 degrees.  Pour milk into cup while using slight swirling motion without breaking the crema and holding back any excess creaminess.  It should have a 5mm natural settling of milk head - but shouldn't be spongy.

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SHORT BLACK
Description: 30ml pour of espresso in a demitasse cup.

Method:
Pour 30ml of espresso into a demitasse cup with a minimum 5mm golden crema. The espresso should take between 23 and 27 seconds to pour for the perfect extraction. Known as a Short Black, Short Espresso or sometimes just Espresso.

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CAFE LATTE - Description: Coffee made on milk, traditionally served in a 250ml clear latte glass. 

Method: The creamiest of coffees due to its high milk content. Pour a single 30ml shot of espresso into glass followed by hot creamy milk. The milk should have a 10mm settling of creamy texture but should not be too spongy.

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Machiatto - Description: A short or long espresso with a dash of milk, usually served in a short glass.

Method: Coffee is extracted into glass. Add 5 drops of milk (to stain only) and a heaped teaspoon of textured, silky foam into the centre of the crema. Visually a gold ring with foam in the centre.


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CAFE MOCHA - Description: Same as a latte but with a scoop of chocolate powder dissolved in the espresso. 

Method: Extract a single 30ml shot of espresso into glass and dissolve one scoop of chocolate powder into it. Pour in by hot creamy milk. The milk should have a 10mm settling of creamy texture but should not be too spongy. Served in a 250ml clear latte glass.

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LONG BLACK - Description:
 Longer espresso beverage served in a standard 200ml cup, with no milk.

Method: Half fill cup with hot water. A packed double handle is then expressed into the water finishing 10mm below lip of the cup. Served with a light golden crema.

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