Coffee Menu Explained What the most common coffees are and how to make them

today , I'm gonna show you how to make and prepare the 12 most common drinks you'll find on any coffee shop menu .

Yeah .

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So today I'm gonna talk you through the 12 most common drinks that you'll find on any cafe menu .

Now , I set up a lot of cafes here at artist and our new wholesale partners that come on board quite often have questions around which crockery use what cups they should use .

How many shots go into different cups and there's lots of questions .

So I guess this video is is my way of uniforming everyone together and having a consistency across all of our accounts .

And so you as a bar should also know what cups you're using and what shots should go into what cups .

One thing I am going to focus on is that I'm just focusing on crockery cups .

Now we have got takeaway cups , and they're a different ratio and you gotta think about that .

And if I was gonna talk about takeaway cups , I'd be going for a single shot in any four ounce .

I'd be going for a double arado in any eight ounce cup cos I need that extra strength and that extra body to cut through the extra milk .

And we gotta think about that .

And we're talking about ratios .

I put a double shot in my 12 ounce cup and I put a triple shot in my 16 ounce if you're using them .

So let's make some coffees .

By the way , if you stick around to the end of this video , I'm gonna give you our free downloadable PDF with all of these recipes drawn up for you .

Alright , so the first drink I'm gonna make is a short black or an espresso .

So I'm just doing a double shot here .

Press my normal double shot button that's gonna give me my 45 grammes of yield roughly 30 to 32 seconds , and that is essentially two single shots .

And that's going to be my espresso or my short black .

So I'm gonna turn one of those short blacks into a short Mack or a short Macatee .

So I'm still gonna need a fair bit of milk to get a good texture .

But I'll just steam up some of this milk , add plenty of froth cos the froth is the part that I need .

So right there , I've got two single shots .

Two short blacks .

If I was to put them in one cup , I'd have a double shot double espresso .

Or do so I've done a little bit of extra milk here .

Well textured , cos I'm just gonna turn this short black into a short Mac .

So that is just my stain of milk .

So macchiato mean stain of milk .

So I've got a short black and now a short Mac .

So let's go ahead and make ourselves a long black .

Now I'm doing my long black in this tulip cup .

This tool of cup is about is about 100 and 70 mils .

So I'm gonna need enough room in there to fit the coffee and have a little bit of room on top as well .

Same preparation again .

Come up here .

There's a small one .

So I'm just gonna use a double estrada on this small one .

So long black drinkers .

They do want that stronger extraction .

We're not doing any single shots on any of our long blacks .

We want to see that good , strong crema sitting on top of that water .

This particular machine has scales in it , so I can't actually pick that cup up without affecting my scales .

Uh , if I didn't have those scales , I would actually lift that cup much closer to the spouts to avoid the crema actually diving under the water and letting that crema sit on top .

But I'm pretty happy with that .

We've got the crema nicely sitting in there .

I'm actually just gonna use some of this milk that I had before because I can bring that back to life just to show you how I'm gonna turn this long black into a Long Mac .

And that for us here is a long black a long macchiato .

So short , black short Mack Long , Mac .

Alright , let's get cleaned up and make some milk drinks .

So , John , back over here .

So I'm doing in-house cups , which means I can split my shots .

I'm gonna use a single shot for a piccolo and also a single shot for a latte .

I've got .

Now that latte glass is 220 mils , and that is just a small 90 mil .

Picolo glass .

Beautiful .

All right , let's do some milk .

Now , if I'm being productive in house , especially that I can do this , let's give ourselves enough milk .

Jump in here .

I'm gonna get both of these out of the same jug , keeping all my shot .

Now , a latte typically will have 10 mils of froth .

So if you're thinking about a flat white a latte to cappuccino , what's the difference in froth ?

The easiest way to explain it would be five mil , 10 mil and then 15 mils of froth for a cappuccino .

Five mil for a flat white 10 meals for your latte .

15 meals for your cappuccino .

So now I've got two single shots .

I can come in here .

I've split my milk .

Jump in here .

Break up that Cremer dive straight on .

Oh , so a piccolo is is not a mini latte in ratio .

It is still a single shot with topped up with with milk .

So now I'm gonna do this latte 1 20 mil glass of So there we have a piccolo and a Lato we'll let them settle .

And you should see that Picolo will have a latte like head .

But obviously smaller glass ratio wise .

We should see about a 10 mil drop of of froth on that latte there .

So as they settle by the time they you get them to the customer's table , you want them to settle nicely and have a good amount of broth on top .

Not be flat like a flat white , not be frothy like a cappuccino .

So let's jump straight over , and we're gonna prepare a flatt white and a cappuccino again .

I'm able to split this shot .

Beautiful .

Lazo GB five x a b r Doing most of the work for me .

Can't complain about that .

Now I'm gonna do my milk separately .

So this one , I'm gonna do a flat white .

You'll notice I'm only gonna add a little bit of air just for a second .

And the biggest difference when you're making a flat white to a cappuccino isn't the size of the air bubbles that you add is more about the time that you add that air .

So I will teach our customers to only add that air for 1 to 2 seconds for a flat white , four seconds for a latte and 5 to 6 seconds for a captain .

Now , that does really depend on the coffee machine that you're using .

Some of the smaller boiler machines that you'll find won't have the steam pressure .

So you might add more time than I'm doing cappuccino .

So you can hear that I am adding extra froth .

But I'm done there .

Now .

I just thinking about temperature and we're off .

Good , clean .

Good purge .

All right , so I've got nice , thin , but not completely flat milk here .

Now you'll see that it's pretty light , but I can still I can still get that nice , smooth wobble to it .

I could still carry that to a table .

Still get my latte art .

But a flat white drinker would be happy with that .

Alright , so we've got plenty of froth in here now .

Two ways .

You can do this for a cappuccino .

We're gonna put chocolate on top , and that's what we do here .

So let's go with chocolate .

I'm gonna do a little trick here , and I'm just gonna put the chocolate on top of the shot , just lightly dusting that in cos .

Then when I pour .

As long as I pour right , I can get that on top .

Dive in Nice , frothy the other phone straight to the customer , and you'll notice there still microphones still nice and smooth .

But we've got plenty of froth in there , and that's still nice and thin .

So there is our cappuccino and our flat white .

Let's move on .

So another common drink that you'll find on any menu is for your chocolate drinkers .

You've got your hot chocolate and your mocha .

Now , if you treat your mocha just like you're doing a latte and all you're really doing is just adding that chocolate .

That's that's the best thing that you can do is that's the goal is to just give yourself that latte consistency .

If anything , latte , cappuccino style milk .

Got some nice stuck account chocolate here .

Now I'm going to add this chocolate .

I'm gonna add this teaspoon of chocolate directly on top of my shot .

Now I'm doing that because I don't actually want to add that to my milk for a couple of reasons .

I really don't want that chocolate on my coffee machine .

I don't want that chocolate going up into my steam wand or having any sort of effect on the coffee machine over Long-term .

The other reason is just ratio wise .

I know that I've got a teaspoon of chocolate in this cup right now .

If I was to put that chocolate into my jug of milk , I can't guarantee , especially if I have wastage .

I'm definitely gonna leave some behind now a little trick for your hot chocolates and stuff .

You could always pre melt your chocolate into a bottle and have that ready to squirt straight in there so that you don't have to do that much prep every time .

I understand that when you're busy , it's moments like that that you you lose that time again .

Let's use the right one .

Let's do a little choppy on there .

I'm gonna come up a little bit short and take some of that back .

Sure presentation wise , nice and rich and chocolatey .

That would be the exact same process that I would do for your hot chocolate .

So your hot chocolate people say to me how many squirts for a vanilla latte ?

How many scoops for a hot chocolate ?

It's really dependent on the chocolate that you use the syrups that you're using .

The best thing to do is just taste every drink that you'll make .

If you're opening a cafe and you don't know what every drink tastes like or you don't know what your ratios are based on how strong it is , you gotta taste it .

You gotta know what it's what the customers experience .

So when they say to you , that's really strong , it's not strong enough .

You understand why , and you can adjust the the rules that you have for all your stuff .

Everyone gets one scope for a small coffee or a teaspoon for a small , but it's definitely the biggest variable between stuff is how big a teaspoon is .

A teaspoon , um , is just hard to manage between staff .

So I would , um , start to work that out , know what your recipes are across the board , So that would be my hot chocolate recipe , minus the coffee .

I would just add some chocolate into a glass , mix that up with some boiling water and create an espresso style shot just made of chocolate , um , powder and boiling water and pour straight on that like I'm doing a latte .

So the last one I'm gonna do for you .

It's not coffee , but it's something that every Brewster actually needs to know .

Because if you're selling this to a kid , you don't want to burn them .

And that is a baby Chino .

You'd be surprised how many baristas I've met a lot of my time or train that actually aren't really confident in making baby genos and don't really know , um , the best way to do them to make sure that they don't burn a baby .

So I'm gonna use plenty of milk now , Baby Tunas ?

Yes , they're a waste of milk .

But the best way to get the right amount of froth in there is to use a fair amount of milk and go from there .

So I'm just gonna froth this up .

I'm gonna keep my hand on the bottom so that at no point I actually let this get so hot that I can't hold it .

I'm gonna chase that froth the whole way .

Now , me If I got an order of coffees , if I had a few coffees and a baby Chino , I'd actually make that baby Tino first not not prepare it fully , but I would make it first and let it set .

So depending on what you serve , a baby Chino in might be safer to just use a takeaway cup .

And what you're trying to do here is what we're always trying to avoid in making coffee .

We're trying to really avoid that separation when we're doing latte art .

That separation between froths or thin milk .

Um , in this case , we actually want that separation .

So right here there's that separation we're trying to avoid and all that milk that yes , we're wasting .

But right there , I have a nice , fluffy bacino that every kid will love you for people .

So they are the 12 most common cafe drinks that I find on all the menus , and everyone should know .

Every barrister needs to know how to make those coffees .

And if you don't now , you do .

If there's anything I've missed , if it's different for you or if you have any suggestions , we reply to all of our comments .

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Thanks , guys .

I'll see you next time