How To Make Every Coffee Drink _ Method Mastery _ Epicurious

Hi , my name is and my name is Kalina .

Together we're a coffee project in New York .

We own several coffee shops in New York City with uh a roastery and we teach coffee skills to coffee , professional and coffee aficionados alike .

Today , we're in our specialty Coffee Association , premier Training campus and we will be making every espresso .

Well , almost every espresso based drink , we're definitely going to be making all the classics um some more fun drinks , but definitely by the end of this , you will be able to walk comfortably into a coffee shop and identify most of the drinks on the menu .

We have two different types of espresso machine in here .

This is an automatic espresso machine and this is a manual espresso machine and automated espresso machine has a steam wand that's built in .

You use the steam wand to froth milk and you'll be able to make drinks such as cappuccinos and lattes .

And the porter filter is a part of this machine .

In the porter filter , you'll be able to see a basket with very , very fine uh holds and we use a temper to create a compact coffee bed and extract espresso , we have two kinds of scales here for consistency .

First , we have to measure how much espresso that we're putting in into the porter filter .

Secondly , we'll need the scale to measure how much water that goes to the porter filter and yield .

As espresso .

In the final cup , we have two different type of grinders , a manual hand grinder and an automated .

So this is a nut box , all the coffee grinds that is stuck in your port of food is really compact together .

You need something to heat on .

Therefore , your puck falls off .

So you also need espresso beans .

It's roasted slightly longer than usual .

The beans that we use today , it is of a medium roast .

But remember you can pick any beans that you like and make it into an espresso because espresso is a brewing method and not just the beans espresso manual .

So espresso by definition is actually a brewing method that uses pressure to push water through a compact coffee bed .

You actually don't need a really expensive espresso machine .

In order to achieve that result , we're gonna use a hand brander for this manual espresso machine .

Awesome .

They should feel somewhat like sand powder .

Hm .

Well , the specialty Coffee Association sc A would actually ask for you to brew an espresso using a 1 to 1.5 to 1 to 2.5 coffee to water ratio .

I'll be using 17 g of espresso .

So the funnel above it is helpful , even it out by just shaking it around .

So now I have fully prepared the pup , we're gonna start extraction place the puck right here .

This is an anti water flow funnel , which I'm gonna attach it on the top .

The whole purpose is to build a chamber for us to create that pressurized water going through the compressed coffee bed .

I preheat my kettle water ahead of time and this is actually at 200 °F rough measurement .

There's a tiny line in there where I can actually put it in to somewhat at your line .

Attach this little handle here into it .

Start push .

I'm actually yielding this at 30 g with uh the time about 32 seconds , different pressure will actually give you different uh sort of taste profile for a standard espresso shot .

Usually you get about nine bars .

I I'm currently using my whole body weight to press and it look , it has a really nice texture crema , the thinner uh clearer line .

That's what we call the crema crema essentially is all the coffee , oil and gas that was built up from the pressure of extraction and at the bottom of it , that is where the coffee is .

Instead of just drinking out of the cup with the crema , some people shake it or I like it , but this food give it a stir .

So delicious , you get to taste a lot more aroma fragrance and also the flavor of the espresso .

If you do the slurping and espresso shot , um should always be balanced .

You should have a build out our facility and then it should be balanced out with sweetness , uh nuttiness and some chocolate milk at the end machine .

A lot of um busy people who in the morning , they just want a very consistent shot of espresso .

They will just program in a way .

That's a single button .

There's a double button .

First of all , you want to make sure you have your porter filter .

We already predosed it .

So there you go .

We're doing a double shot .

It's pre weigh at about 14 g of coffee .

You want to turn it clockwise , counterclockwise , whichever is easier for you .

But make sure you don't do this .

I just wanna make sure that they are distributed nicely and evenly clean the sites of the porter filter .

So it comes with a little temper , hold the temper like you would hold a doorknob and just go straight down .

You want to be able to create a even flat coffee bed .

Usually we do a test test .

It shouldn't fall up , lock it in .

It's usually a up and a twist motion once you have the porter to lock in , put your cup in and make sure we tear our scale and there you go .

Your espresso will be ready in less than 30 seconds .

And you can see that it has a lot more crema compared to what I did .

I probably have pressed the level a little bit less of pressure compared to this machine over here .

You always want to take a spoon , stir them all together .

If you're getting a light rose coffee or a medium rose coffee , you might get a slightly thinner layer of crema and that's totally normal .

And it , hm .

Do .

There are different ways to pull an espresso shot to yield a different flavor profile .

And we're gonna start right now with pulling a which means uh double in Italian .

This is usually what you get in a coffee shop .

When you order any espresso based drinks , you're probably getting something in between 30 to 40 g of coffee .

When you order an espresso and coffee project .

Just by saying , hey , can I get an espresso ?

It will be default double espresso .

We're gonna hold a double espresso by grinding the coffee pre dose at 14 g and even 10 and my coffee automatically stops at 43 g .

Beautiful crema , beautiful cascade because of the sheer volume of a double shot .

It is definitely uh double the amount of caffeine long ago .

A is a prolonged extraction .

We're using a bigger cup of espresso and for people who usually order a long , they usually would like to taste a little bit more of the roast profile .

Uh compared to just like the bean profile , you'll get a lot more of the sugar browning flavor like uh chocolate caramel or hazelnut these are the taste notes that comes from extraction in a later cycle of the shot .

We're still gonna use the dose of a double espresso even distribution 90 degree .

We actually programmed the single shot to be a long shot .

So now we're actually pulling almost double the amount of volume that came out uh in the double shot for a double espresso .

We are extracting between a 20 seconds to a 32nd shot .

But the long it is prolonged to close to about 40 seconds .

At the end of the day , you are dialing in a an espresso shot .

It's all governed by tastes when we are extracting espresso for a longer period of time .

Whatever we're yielding is actually the roast profile a little bit more .

What you get from the sugar browning process uh during extraction .

So you get a little bit more of the chocolate , the caramel , uh the hazelnut lower acidity , lighter body .

It's meant to be like a instead of like what we all used to espresso being like in a shot .

Risto .

So Ritto is essentially uh an espresso shot that you're pulling with a finer grind size using a smaller cup of espresso .

You wanna make sure you're using a finer grind size .

So we're gonna go ahead and adjust that just a teeny bit whenever you adjust a grind .

I always always remember to perch your grinder .

You're like , that's a waste it because you want to be able to make sure that you're using the real grind size .

The one that you just changed and not the reminiscence of the previous shot .

Risto is actually cutting short the brew time since we're stopping it a lot sooner .

What you're getting is like a punch of acidity , sweetness and a really concentrated cup of espresso really tiny , really thick .

You see the ratio between the crema and also the coffee is almost 1 to 1 and it's a lot heavier in body .

This retta shot is yield around 20 g at around 20 seconds .

As much as people believe that it has a very high level of caffeine .

A shot of espresso actually has less caffeine compared to a 12 ounce cup of coffee .

Americano hot water filled up and then we top it up with a double shot of espresso .

You always fill the water in first before you put the shot in there .

And that's because if you're doing it the other way around , you basically dissipate the layer of crema and you defeat the purpose of an Americano .

There you go , hot water .

You are totally in control of how much water you want in your cup of Americano down .

So once you get your double espresso shot , all you gotta do is just pour it right into your cup .

And now you can see how the crema stays afloat .

You still retain all this quality that you get from an espresso .

The boldness , the punch and then that creaminess , but now it's a bigger drink , Horta , two shots of espresso and then top with equal amount of steamed milk , a favorite among a lot of baristas because you still get that , you know , punch of espresso in there .

Uh But it's sweetened by , you know , the same amount of milk .

Torta also comes with another name .

Sometimes if you go to a coffee shop and you see the word is the name of this cup , right ?

So we have our double shot of espresso .

You want to first let the water that's built up in your steam wand out .

So you're gonna turn it on just to release most of the water .

Once you see steam , you can start and when you're frothing , uh you rule of thumb , it's gonna take a few seconds for it to kick in , but we buried the steam one in there .

You always want to anchor uh your spout on the steam wand .

So it kind of guides the movement of your steaming and you also wanted to go in at a certain angle .

Take a look at how the tip of the steam wand is hovering above the milk .

You want to make sure that is sort of buried in the milk .

You want to just slowly slide down , break the surface a little bit .

So the steam one is able to push some air into your milk and that is what's gonna essentially create a Microfoam that creaminess that you get from a cappuccino or a latte .

Once it starts turning hot , you are gonna slowly glide back in , incorporate the air that you added in earlier into your milk .

And that's what's gonna create that silky smooth uh milk texture .

Right ?

When it's slightly hot to touch , you're gonna turn it off , clean your steam one and release whatever milk that is hot inside .

And sometimes when you're frothing , uh you get some big bubbles in there , just hover your head and tap and you're gonna get silky smooth milk , something that looks like shiny paint , it sort of lingers uh on the side of the wall you are going to feel .

So this is the Cortado two parts of Espresso , which is a double shot and also equal parts of milk to fill up the glass at Coffee project .

Most of our baristas will often add a cup of espresso based drink with latte art .

It's still gonna taste good regardless of whether you can pour an art or not , but your eyes eats first .

It's very chocolatey nutty , but at the same time , it's sweet and it has a lot of stone fruit from the roast profile itself .

This is a lot of coffee professionals favorite drink .

Picolo latte for Cortado , we're using a double shot of espresso space .

But for a Picolo latte , we're actually using a Risto shot .

Risto shot is gonna give you a lot more sweetness and a little bit high in acidity just because it's a little bit cut shot and concentrated .

So if you want something sweeter and a little bit more high in acidity , you would go for a picolo latte .

So I'll be cutting it at about 20 g .

So when you're frothing , you don't want that screeching high peach .

This is the sound of the frock .

You have probably one third of the beverage itself is espresso and you will fill up with froth um warm milk classic heart picolo latte is not much found in a lot of coffee shops in your city .

If the coffee shop has Australian culture to it , then you probably will be able to find a picolo latte cappuccino , two shots of espresso as a base followed by a frothier milk on the top , slightly stronger uh than a latte because it has slightly less milk and a little more foam in there .

So , pulling a double shot of espresso on the side , we're gonna start with the same procedure and we're gonna just prolong this significantly longer compared to a latte .

Once it starts getting warmer , dive that steam wand into the milk incorporating all the air that we added in earlier .

So you get a thicker um foer milk texture compared to a latte .

A lot of times you will see Ricci or half mix them all a little bit and then continue to pour .

It's gonna give you even creamier cup of espresso and cappuccino and when I drink a cappuccino , I like to do this .

And hm , when a latte drinker wants more coffee flavor in their coffee , they will start going down to ordering cappuccino flat white if I like the flavor of cappuccino .

But I find it a little bit too foamy and uh , a little bit too milky .

What can I go for a flat white ?

It's between the amount of milk of a cortado and a cappuccino .

Two shots of espresso in a five ounce cup .

It's a smaller drinkin compared to cappuccino .

Froth milk .

There is a shorter aeration time .

So meaning we're adding slightly less air compared to a cappuccino fairly similar to the way we will froth a latte .

You're trying to create a vortex in your milk , clean your steam , your steam with a shorter aeration time .

Uh You are letting less air into your milk uh which will create slightly less foam .

We're trying our best not to break the crema .

So you're gonna start pouring at a higher level and you are incorporating the milk into the drink as much as you can .

And then , and you will just slightly mark it with a tiny little heart .

It's a texture that is like softer uh but there's not a lot of foam on the top .

So when you sip it , uh you are actually getting a stronger uh first sip of coffee and that's what a lot of people are looking for when they order a flat white macchiato , two chefs of espresso with one ounce of milk into it .

A double chop and then we will froth our milk .

What you do is just taint the espresso with a dollop of milk .

A traditional macchiato .

The macchiato will definitely be a lot bolder than all the espresso based drink with milk that we've made so far .

It has the strong punch .

And so when you take a sip of it , you will get all the crema espresso flavor and then the sweetness of the milk will cut through latte .

Macchiato .

Macchiato is like tainting something with the traditional macchiato .

We are tainting the espresso with milk .

And now when we mention latte Macchiato , we are tainting the milk with espresso .

We are pulling a double shot 10 ounces of hot milk .

And the goal is to create that layer on the beverage by waiting for the foam to separate a little bit and then you top it up where your espresso shop .

This is the latte macchiato .

When this drink is done , right , you will have a layer of white foam right above your beverage .

And then the color at the bottom , it's gonna look like Coffee , Robbie .

It's another form of milk that is made out of half and half .

So in a coffee shop , you can actually ask for a Brave latte , brave cappuccino , even a Brave Cota double , give it a little bit of air and uh it should be enough it's a lot heavier compared to whole milk or skim milk in general .

This is a brave cappuccino .

It tends to coat your mouth a little bit more .

Um , and it leaves a longer aftertaste , almost like a drinking ice cream .

Red eye .

We get this a lot in the morning , especially on Mondays because a red eye is a full 12 ounce of drip coffee topped with a double shot of espresso .

Too much caffeine , a double shot just like an Americano for a better experience .

You want to have your drip coffee first and then float your espresso right above it .

Feel free to add any sort of milk in there as well .

It is actually very intense in terms of flavor .

Most of the people who order this are like people who work in like financial district and I have to wake up really early in the morning or uh get up really late like pre production moca mocha is actually a latte with chocolate added into the espresso as space one of the most favorite and the most popular thing to add into espresso to make into a beverage is chocolate .

You can add any type of chocolate you like .

So what we have here is actually a chocolate notch .

You will take the shell of espresso and pour it into the chocolate to melt the chocolate first and then gently stir it .

You will see the consistency of your espresso thicken up the smell of chocolate sweetness .

This is delicious on its own as well .

And now just like a latte , you will pour your hot milk into the mocha sauce and also your espresso and we can take some chocolate and have it grated on the top of it .

Vodka is definitely one of their favorite drinks in a cafe Espresso , Romano .

That's a mixed review for Espresso paired with lemon juice .

I like the sweetness out of it .

and I also like how it's being served with the lemon juice .

Will I drink this every day ?

Maybe not .

So , first of all , you're gonna prepare a double shell of espresso .

You will put it into the clear glass and then you have the one ounce of lemon juice that is freshly squeezed directly into it .

And finally , you need lemon zest .

Lemon zest is actually a very commonly found tasting profile for coffee that is from Ethiopia super fresh .

I can smell the sweetness .

Hm Chai chai tea is a tea that is brewed together with a lot of spices and black tea .

But today we're tainting the chai latte with the double espresso .

We are going to pull a double shot .

We will put this concentrate into the milk to froth together .

The flavor is being basically distributed throughout the whole drink a lot better .

It smells really good when you're frothing it and to complete it , you just combine both of them together .

There you go .

You get a little kick from the espresso .

Not as much because the chai itself with the spices kind of , I wouldn't say overpowering , but they are almost the same level as espresso .

It's gonna be a little bit more balanced like a hearty tea .

But with a cake from the caffeine syrup latte coffee project does homemade syrup and also bottled syrup .

This or gray syrup is actually homemade one pot water , one pot sugar .

Uh That is basically a simple steep , the tea bag in together with um , the water , let it sit for a prolonged period of time , do it for like 34 hours .

Um , and then just add the sugar in melt everything .

Uh , and there you go .

All you gotta do is just place the syrup at the bottom of your cup about one ounce of the syrup and complete the whole drink just like you would do a latte , a double shot of Espresso into the cup , uh , right into the syrup , froth the milk and then complete the drink .

And here we have the earl grade syrup latte .

Hm .

So the burger mop from the just sips through mix really nicely with , um , the espresso , which is a little bit more stone fruit chocolate for sweet enough but not too sweet .

And the texture is just right .

So coffee has always been an ingredient that's used in cocktails .

It's like it's helping to elevate the flavor of the coffee at the same time .

Let you enjoy .

Um , the Espresso Martini , an Espresso Martini is essentially a mix of vodka , coffee liquor and also espresso with your choice of syrup and shaken over ice .

Served on a martini glass .

It's not too straightforward alcoholic and you still get to enjoy all the coffee flavor .

We always want to put in all the ingredients that is not alcohol .

First , here is the cinnamon syrup , 0.5 ounce of it into your shaker .

Now we're gonna add equal amount of espresso .

It's almost one full shot and coffee liquor .

Generally it's already sweet .

Brings a little bit more of the coffee flavor out .

0.5 ounce of it .

And finally the vodka a four shot one ounce .

When we pull our espresso , we would like to have it cooled down a little bit .

Make sure you're only putting in Ice Skipton right away .

You're gonna shift .

Give it a really , really , really wider taste shake strainer .

It's gonna be helpful .

All you want is this creamy , creamy , creamy espresso martini that comes all the way out .

So it looks like crema .

All we like is a little touch of chocolate .

Stay with the classic .

Let's float three espresso beans on top of it and here you go .

This is the best I've made since yesterday .

Corretto is a really easy dessert .

Coffee liquor to make , find your favorite brandy and then serve it over a double espresso .

After I pull espresso , I'm gonna pour it into my cup So for brandy today , we chose this , it has a really nice almond flavor to it .

And I think it's gonna pair really well with the double espresso that we have in here .

You can just drop it however much you want in there and sip your espresso .

I think this is more of an after dinner drink , but I think it's just really nice to make it home .

As long as you have a double espresso and a brand of your choice .

You can pretty much sip anywhere .

The press we make up this name , beer is my second favorite drink after coffee for this drink , I realized that Lager works a little better .

But uh with our espresso that we're using today , I have to pick a shandy because it has a little bit more refreshing after taste to it .

A little lemony is a great summer drink .

I take a high ball class because I like to see how it falls and you wanna wait a little bit before you pull your espresso into your shandy or your beer of choice .

Um If not , it's just gonna explode , drop espresso onto it however much you like if you have a long spoon , just pop it in , mix it a little bit .

It kind of remind me of the hot uh espresso Romano that we made earlier with the lemon twist onto it .

But this is like a little bit more elevated um lighter and it's easier to drink because it's more refreshing paloma .

We give the original Paloma a little bit elevated experience .

We're always gonna start with the non alcohol lime juice , lemon syrup , which is also a three quarter , one ounce of grapefruit juice , followed by one ounce of espresso .

It's always better to let the espresso sit for a little bit to cool down .

So it doesn't melt your ice and last but not least two ounces of tequila before we put the ice into the shaker .

We want to be able to create the base of the Paloma tonic water .

We love to use uh tonic water as a base for most of the drinks that we make .

Now is the ice topic .

Now we're gonna cook it .

The ratio , it's almost like three quarter of tonic and then the remaining is gonna be the Paloma shake to garnish it with a lemon zest .

And that's our take on a Paloma with Espresso on its own .

It's really like super refreshing .

So with the espresso on it , it kind of just mellow down acidity in the drink .

At the same time , it gives you a little bit more of the nuttiness is a really good base to use in dessert drinks .

It's able to withstand anything that you add into it and you will be able to still taste coffee , crappy .

It's a Greek drink uh that people drink a lot during summer .

You need ice for the base of the , you'll be using milk or a non dairy milk , uh your choice .

And of course our most important ingredient , espresso , you blend away .

I like where it is sort of liquidy , but you can still get tiny , little pieces of ice in there and you just pour everything out .

It's a fairly easy drink to make at home .

You can be a little fancy and top it with whipped cream and garnish it with cocoa powder .

So this is a when your friend comes over to your home during summer .

Um very easy , very fancy drink to make a , you see avocado in a lot of uh dessert menus in Italian restaurants , very straightforward um ice cream topped with espresso .

I always choose uh vanilla ice cream with avocado simply because it enhances the flavor profile of the espresso .

The most kind of like a plain canvas .

Uh It'll take on uh any other um flavor , very easy .

You just pour espresso directly over the ice cream .

It makes for a visually stunning dessert .

It's strong .

You still get that , you know , coffee espresso flavor in it .

By the same time you get the sweetness and creaminess of the ice cream you dig in and delicious .

It's really good .

You see the layering of the espresso and the uh ice cream and as it melts , you know , the color sort of changes , it's really beautiful and it's really , really easy to make at home .

So around the world , uh people pull different espresso shots using different machines and gadgets .

And today we'll be showcasing uh just a couple of those Vienna coffee .

So for Vienna Coffee , um we're also gonna be using double espresso shop .

We add a little bit of a chocolate powder at the bottom of our cup to add the additional layer of flavor into a Vienna coffee .

Pull a double espresso , pour it right into the chocolate and then you will mix it to create that really thick texture .

And while she is melting the chocolate , uh we will be frothing some milk .

So to complete the drink , I just basically top it up and you can use cream , you can use milk .

The goal is to create that really heavy texture and frothy and you see them separate and create a layer of foam on top of it and top it up with this foot cream .

Since we're using chocolate at the bottom of the cup , I think it's also a really nice touch to add a little bit of chocolate on top of it .

It's relatively similar to the Moca beverage that we made earlier in Moca .

We're still having more espresso for this is entirely trying to make it as chocolate as possible , really creamy and still get a little bit of that uh espresso flavor to it .

Cafe Freddo , the is mainly drink in Greece in Southern Europe .

You need to pull a double espresso , you need ice and you need some sugar and you can sweeten your espresso as you like here .

I have close to one tablespoon .

You don't stir it .

You will put it into your shaker with a lot of ice cube shake it like a cocktail .

After shaking , you will have this nice chilled espresso .

You still get a little bit of that heavy body long lasting aftertaste .

I've seen some people actually put them into a glass of cold milk , Turkish coffee .

The main device that is used is an E brick or a S V .

We start with fine grad 7 g of coffee into the E brick .

Unlike brewing like regular espresso , there is no pressure by using 70 g of room temperature water .

I'm gonna turn this on too high .

And as soon as I move this E brick to the fire , I'm gonna start my timer and in about two minutes or so , this will be ready .

You will see that it is slowly simmering and once you get a little bit of foam on the site , turn your fire lower and all this could happen within like a minute to a minute and a half .

It's happening now and I am at 30 seconds .

So now I'm gonna like lower down my fire while maintaining my distance .

You will see there's a layer of crema that is built up on top of it and we really don't want to lose it .

The biggest challenge of brewing brick this way is actually over extraction of the coffee , which makes your coffee really bitter and we're gonna pour it directly into the cup .

See that really , really nice layer of crema above it .

That's the goal .

There's no filtration method , which is why you grind your espresso really , really fine .

Hoping that after you pour it and you wait it for it to settle down , all the grinds is gonna be at the bottom of the cup .

So when you drink it , it will just maintain at the bottom of it .

It has all the characteristic of an espresso beverage .

Bold , strong , thick crema right above and really , really heavy bodies .

So compared to a regular cup of espresso , I think they are relatively similar .

There's always an espresso based beverage for everyone .

Just remember that Espresso is a type of brewing method .

You can just go ahead and look for a coffee bean that fits your favorite profile and make a cup of espresso for yourself .