A Basic Guide To Common Espresso And Milk Drinks

But Why Do the Drinks Taste So Different?

The flavor of your drink is highly dependent on the quality of the components used like any other type of cooking. It’s possible that you have observed a latte from a major coffee chain being completely distinct from the same drink from a smaller roaster. The high calibre of coffee and milk is a major contributory factor.

Another justification has to do with the way that the espresso is made. If you create an espresso with a low concentration because of a very large brew ratio (1:3+), it will be hard to detect in milk-based drinks. We suggest making a stronger espresso that is 1:1.5 parts espresso to water. A ristretto espresso, sometimes referred to as a restricted espresso, is optimal for cutting through the creaminess and sweetness found in milk.

For additional information regarding Brew Ratios, refer to this article by La Marzocco.

The quantity of milk and foam will greatly change the flavor of espresso. Milk is full of water, sugars (lactose) and fat. The water dilutes the flavors of the espresso. The sweetness from the sugar counteracts any bitterness from the coffee. The layer of fat on the tongue helps to prevent one from tasting dry or sour flavors. Increasing the amount of milk used will have a greater impact on the taste of the espresso. The fats in milk trap aromatic compounds, helping to make your coffee’s flavor linger. Contemplate it in this way: a taste of a quality coffee will linger on your tongue for a little while, but you will still be able to savor a sample of a nice cappuccino half an hour later.

The foam alters the taste and consistency of the beverage. The tiny pockets of air trapped in the foam of your beverage will dissipate gradually as it sits. As they burst open, they will let out small amounts of the coffee scent which was held in the milk, making the flavor even tastier. A nice foam will also provide a smooth, pleasant sensation when sipping a drink – like your mouth is being comforted by a lovely blanket by a slowly burning fire.

Espresso + Milk

To begin with the fundamentals: all of the drinks detailed in this guide have two main components: espresso and milk. Some of the milk has been heated with steam, and some remains unheated.

I am talking about milk that has been heated up by the steam from an espresso machine wand. The wand pushes warm air into the proteins of the milk, heating it and generating a light layer of foam on top.

Sugar, syrups with different flavors, and sometimes cream instead of milk are found in a wide variety of espresso beverages. We’ll talk about some of these as well.

Every espresso and milk drink served in most coffee shops has two shots of espresso included, regardless of quantity. When selecting the size, you basically just determine how much milk you want.

An illustration, a 12 oz latte and a 6 oz cappuccino are probable to contain the same measure of espresso. Generally, this situation occurs but not always.

Latte

The latte is the biggest and most creamy of the espresso and dairy beverages. This makes it the most approachable. Even individuals who aren’t big fans of coffee enjoy a straightforward and mild-tasting latte. The espresso has a mild strength that works nicely when combined with sweet flavoring syrups such as vanilla or mocha.

A latte typically has 1-2 shots of espresso and 8-15 ounces of steamed milk. In the world of gourmet coffee, drinks that contain more than 8 fluid ounces are usually referred to as lattes. It is not unusual to encounter two or three sizes of lattes.

The milk for lattes is usually heated to a temperature between 135 and 150 degrees Fahrenheit, resulting in a thin layer of microfoam.

If you feel like having a chilly beverage, iced lattes offer a pleasant and velvety taste. Generally, these drinks are composed of between 1-2 ounces of espresso, 8-14 ounces of unheated milk, and chunks of ice.

Lattes are affable and easy to get along with, but that doesn’t mean they’re just for those who lack nerve when it comes to coffee. Veteran employees often enjoy a quality latte occasionally.

Cappuccino

The cappuccino, an espresso and milk beverage, is renowned all over the globe. No matter where you go on your journey, you should be able to locate one.

A cappuccino is usually a small, 5-6 ounce drink which consists of 1-2 ounces of espresso and 3-4 ounces of steamed milk traditionally. The milk was heated so that it created a foam which covered up to ? of the drink.

A certain business, most notably Starbucks, began providing substantial servings of cappuccinos and ensuring there was a thick topping of foam. This diverged from what was traditionally accepted regarding its size, yet it enabled customers to maintain the same level of espresso, milk, and foam when making their drinks.

Coffee houses that specialize in particular types of drinks have returned to their roots, so the cappuccinos offered now generally come in a 5-6 ounce size. I suggest that if you would like a larger cappuccino to order a “dry latte”. I’ll explain what “dry” means in a bit.

Cappuccinos have a more intense coffee taste than lattes because the espresso isn’t as diluted with the presence of less milk. However, they’re not unapproachable. They provide an excellent compromise for those who desire to relish the espresso taste without being overpowered by it.

Please, for the love of all that is good, do not ask for a cappuccino with no foam. That would be an espresso, a steamed milk, and a void – and that does not make much sense. Foam is built into the identity of the drink. It’s not possible to take anything away from the small latte or the flat white.

Flat White

It is believed that the Flat White originated in Australia and originated when someone ordered a cappuccino-sized drink but without any foam. Essentially, a “no foam cappuccino with extra milk” is what it is. Nevertheless, the Starbucks drink creation machine gave the concept a modified meaning. Starbucks’ flat white is made up of two short shots of espresso and milk heated and frothed to a 10 to 15-ounce volume. Why did they invent their own definition? Well, we don’t really know.

Cortado / Gibraltar

We’re going even smaller with the Cortado / Gibraltar. This beverage with a weight of 4-5 ounces which is from Spain is usually served in a Gibraltar glass, but it’s not clear why some places in the USA refer to it as a Cortado.

This drink is designed to be consumed quickly. The espresso is strong, but it has 2-3 ounces of heated milk added to it to minimize the intensity just enough so that it can be enjoyed by all.

The milk is heated to a lower temperature range – 115 to 125 degrees – so it can be consumed right away after it is obtained. It’s nice and warm, but not hot.

Cortados / Gibraltars are more intense than cappuccinos. The delicate notes of the espresso can be discerned in the milk.

Macchiato

The Macchiato is another confusing drink. Starbuck introduced a 12-20 ounce, highly caramel-flavored drink to their menu some time ago. It is definitely not the same as a classic macchiato, and there is no obvious reason why they created their own characteristics for it.

In the past, this beverage was composed of a single shot of espresso with a tiny amount of micro-bubbles of milk foam added on top. Generally, the froth was simply ladled out, so there was no actual liquid milk put in the mug. The drink was never more than 2-3 ounces large.

What’s A Breve?

If you ask for a breve at a coffee shop, you will likely be served a latte that contains half and half as opposed to regular milk. Although that is the standard beverage, it is possible to customize any espresso and milk concoction by using “breve”.

For instance, a breve cappuccino is a variation of a cappuccino that is made using steamed cream in place of regular milk. A breve macchiato uses a combination of steamed cream and milk instead of just milk.

What Are Dry And Wet Drinks?

Getting an idea of beverages that are considered either ‘wet’ or ‘dry’ permits you to quickly adjust your favored espresso and dairy drinks. These terms let you decide how much froth you want in your beverage.

Requesting a non-wet drink advises the barista that you want additional foam and less liquid. The foam gives the beverage a “drier” feel since it is not as liquidy as milk.

Requesting a wet drink conveys to the barista that you desire a reduced amount of foam and an increased amount of steamed milk.

Drinks Recipe

Clive-Recommended Espresso Recipe for Milk Drinks

18-20 grams of ground coffee to yield 30 grams or 1.5 ounces of liquid espresso in 25-30 seconds. We will call this a “double shot”.
Grind coffee into your portafilter; 18 grams for a double basket, common in spouted portafilters or 20 grams for a triple basket, common in bottomless portafilters
Distribute the coffee by giving a few firm taps to the side of the portafilter, then two firm taps against a counter
Carefully tamp the coffee, making sure to apply even pressure on the coffee. The tamp should leave a level, evenly compressed puck of ground coffee.
Place a small scale on the drip tray. Put your cup on the scale and hit tare. Insert the portafilter into the machine and activate the pump. Turn off the pump once you hit 30 grams of liquid espresso.
If the liquid espresso hits 30 grams before 25 seconds, adjust your grind finer. If it hits 30 grams after 30 seconds, adjust your grind coarser.

Americano Recipe | 1:4 Espresso to Water Ratio

One double shot of espresso | 4 ounces or 120 milliliters of hot water
Add the hot water to the espresso. If you prefer a more diluted americano add more water to taste.

Espresso Macchiato Recipe | 1:1 Espresso to Milk Ratio

One double shot of espresso | 1 ounce or 30 milliliters of steamed milk with plenty of foam
Pull a double shot of espresso. Steam approximately 3 ounces of milk. For a foamier, classic macchiato, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels hot to touch, ~130-140°F.
Quickly pour 1 ounce of steamed, foamy milk into the espresso. Discard the remaining milk or mix it with a little chocolate syrup for a hot chocolate sidecar.
Optional: use a spoon to scoop a dollop of foam on the top of the drink for a classic look.

An alternative method of making a latte macchiato is to add an espresso to a cup of steamed milk that has been marked. This beverage has gained fame in America due to major companies, and it is often presented in various different flavors. Latte macchiatos showcase large shifts in flavor, going from creamy, foamed milk to the bold taste of espresso, culminating with the final mouthful of warm milk.

10 Ounce Latte | 1:4 Espresso to Milk Ratio

30 grams of liquid espresso | 8 ounces of steamed milk with a thinner layer of foam
Pull a double shot of espresso into a 10-ounce cup. Steam approximately 7-8 ounces of milk. For a more milky latte, try to introduce less air into the milk (think 3-4 seconds of chirping/paper tearing sounds). Stop steaming once the pitcher feels too hot to hold, ~140-150°F. Give the pitcher a few good swirls on the counter to help integrate the foam.
Pour the steamed milk into the espresso until it fills the cup.
To make larger lattes, increase the amount of milk to match your desired size.

Coffee aficionados and baristas love the cortado because of the careful combination of espresso and just a bit of milk. The beverage is influenced by the traditional Spanish coffee, which features robust coffee blended with heated milk. Generally, a cortado is a combination of one to two ounces of espresso mixed with just over two ounces of steamed milk that has reduced foam and a comparatively lower temperature.

The Gibraltar is another common name for a cortado. Why? Gibraltar is the name of the type of glass used to hold the drink. Many people might think that the two drinks are different, but it would be difficult for someone who is not an expert to see the distinction. In conclusion, both are small, chilled, and have a light creamy texture with a combination of milk and espresso.

If you want to learn more about the origin of the cortado, take a look at the informative article written by Oliver Strand and featured in the New York Times titled “A Cortado Is Not a Minivan”.

Cortado | 1:2 Espresso to Milk Ratio

One double shot of espresso | 2-3 ounces of milk with a very thin layer of foam
Pull a double shot of espresso into a 4-4.5 ounce cup. Steam approximately 5-6 ounces of milk. Our favorite cortados have significantly less foam-try to only introduce a small amount of air into your milk (2-3 seconds of chirping/paper tearing sound).
Stop steaming once the pitcher feels hot to touch, ~120-130°F. Give the pitcher a few good swirls on the counter to help integrate the foam. Pour the steamed milk into the espresso until it fills the cup.