On this post you can find the different coffee recipes used in Adelaide, South Australia. Most of them will apply in other cities but you will find some differences.
Coffee Recipes Guide
The coffee recipes that will be covered in this post are:
- Espresso or short black
- Ristretto
- Flat white
- Latte
- Piccolo latte
- Mocha
- Cappuccino
- Long black
- Chai latte
- Dirty chai latte
- Babyccino
- Macchiato
- Long macchiato
- Iced latte
- Iced coffee
- Hot chocolate
- Iced chocolate
- Iced mocha
- Frappe
- Affogato
Imagine that, 20 different recipes related to coffee and other drinks that you should know how to prepare if you want to become a barista.
1. Espresso or short black
The espresso is a 30ml shot of coffee.
Simple to make, but it requires experience as the preparation of this coffee must be followed to perfection. This is the foundation for all coffee recipes.
It requires good coffee dosing before tamping, and an even tamping technique with just the right amount of pressure to release the oils from the coffee grounds.
While the coffee is being poured into the cup a consistent flow of coffee should be present until reaching 30ml of coffee. A good extraction could take between 25 to 35 seconds.
A fresh and well prepared espresso will have a golden brown crema.
Notes:
– If the customer requests sugar, then avoid putting sugar and mixing it through to keep the presentation of the espresso coffee. Just put in on a side and let the customer do it.
– Must be served as soon as possible after coffee extraction.
– Hold cup close to the group handle to avoid spilling or splashes of coffee
Recipe: 30ml of coffee
How to serve it:
1. saucer
2. spoon
3. espresso cup
2. Ristretto
Is not a very common coffee order. Being in the coffee industry for almost 2 years since 2015 and I have been ask for it maybe 2 times. But, it will be important to know the variation in order to use it for weak coffees.
The ristretto is only 20ml compared to the espresso. It is stronger compared to the espresso because it has less water and the first part of the extraction is stronger.
Recipe: first 20ml of coffee
Recipe variation for weak coffee: last 20ml of the coffee extraction.
How to serve it:
1. saucer
2. spoon
3. espresso cup
3. Flat white
The flat white is a composed of a espresso coffee shot and hot milk.
Depending on the shop it will be served with or without froth.
I prefer to serve the flat white without froth to differentiate it from the latte.
Notes: when pouring the milk onto the cup make sure you leave a half centimetre difference between the edge, this will allow you to carry the cup of coffee without spilling the coffee.
Recipe: espresso + milk
How to serve it:
1. saucer
2. spoon
3. cup
4. Latte
The late has one shot of coffee and textured milk that will allow the coffee to have up to 1cm of froth.
For this cup is important to stretch and texture milk properly in order to create a creamy cup of coffee.
Recipe: espresso + milk + 1cm froth
How to serve it:
1. saucer
2. spoon
3. latte cup
5. Piccolo latte
I like to refer to the piccolo latte as a tiny latte. It is basically a latte but in a small form. Some cafes serve it in a small latte cup and it will look like a small latte. Other cafes or restaurants use the same latte cup but serve only 70% of the milk giving the appearance of an unfinished latte.
Recipe: espresso + 3/4 milk + froth
How to serve it:
1. saucer
2. spoon
3. latte cup or small glass cup
6. Mocha or mocaccino
This type of coffee has similar looks to the latte but this recipe has chocolate in it.
The cup must have chocolate powder (1 teaspoon) or 1 to 2 pumps of chocolate syrup. The idea is pour the coffee shot on top of the chocolate, once the extraction has finished mix both chocolate and coffee together. Stretch and texture milk as if you were going to make a latte, and just before pouring add chocolate powder using a chocolate shaker to give a nice chocolate touch.
Recipe: chocolate + espresso + chocolate powder + milk + froth
How to serve it:
1. saucer
2. spoon
3. latte cup
7. Cappuccino
This I will say is my favourite cup of coffee, if done properly is creamy, and you will have a balanced flavour of milk and coffee with a hint of chocolate.
To make a cappuccino you will need one shot of coffee, textured milk that will allow to deliver 1 to 1.5cm of froth on, and chocolate powder on top.
Recipe: espresso + milk + froth + chocolate powder
Recipe for latte art: espresso + chocolate powder + milk + froth
How to serve it:
1. saucer
2. spoon
3. cup
8. Long black
The long black requires hot water and two coffee shots. For a weak long black you will use one shot of coffee.
It is critical that you serve the water first and then pour the shots of coffee on top of the water. This will allow the coffee shots to create a nice crema on top of the water.
A couple of things to consider is that your cup should not be filled to the top. Serve 2/3 of water on the cup and then add the double shot on top of it.
Recipe: water + two espresso shots
Recipe variation: water from kettle at 85° + two espresso shots
Recipe weak: water + one espresso shot
How to serve it:
1. saucer
2. spoon
3. cup
9. Chai latte
This recipe doesn’t contain any coffee.
To make this drink you will need chai powder or chai syrup. What you need to do is to add either the powder or the syrup to the milk, and then you will stretch and texture the milk as if you were making milk for a latte. To finish it you will add chai powder on top of the froth.
Recipe: chai powder or syrup + milk + froth + chai powder
How to serve it:
1. saucer
2. spoon
3. latte cup
10. Dirty chai latte or dirty chai
The difference between a chai latte and a dirty chai is that the dirty chai has one shot of coffee.
Recipe: espresso + chai powder or syrup + milk + froth + chai powder
How to serve it:
1. saucer
2. spoon
3. latte cup
11. Babyccino
The name gives you a big hint, this recipe is meant for babies or children.
Is textured milk steamed up to 50° served on an espresso cup finish by adding chocolate powder on top. However, ask if they would like to have chocolate on top of it. I have found out that some kids don’t want chocolate on their babyccino.
Recipe: milk + froth espresso + chocolate powder
Recipe variation: milk + froth
How to serve it:
1. saucer
2. spoon
3. espresso cup
12. Macchiato
The macchiato is a good looking and unique coffee. Due to the way is presented the macchiato excels among most coffees.
It is served on a transparent cup, it contains 30ml of coffee and textured milk.
The macchiato will vary from one venue to other.
I like the traditional recipe as if done properly it could have 3 to 4 different layers.
Layers from top to bottom:
1. milk froth
2. coffee crema
3. milk and coffee mixed together
4. coffee
To achieve these, a good espresso is required and textured milk. Once you have your espresso ready use a teaspoon to get the froth from the milk jug. Carefully pour 2 to 3 teaspoons of froth to the middle of the cup to avoid making milk stains on the cup, pour a couple of froth/milk teaspoons until the milk starts to go through the coffee.
If you pour the milk by using the jug without a teaspoon is very likely that yo will not be able to get a layered coffee, as the milk will go through the crema, the end result will look be a small latte.
Recipe: espresso + 3 to 4 teaspoons of textured milk
How to serve it:
1. saucer
2. spoon
3. small glass cup
13. Long macchiato
All we need to do is to double the recipe of the macchiato. However, this coffee will be served on a latte cup.
Recipe: espresso + 6 to 8 teaspoons of textured milk
How to serve it:
1. saucer
2. spoon
3. latte cup
14. Iced latte
Simple to make and quite refreshing in summer or hot weather.
Get a glass cup, add ice, pour milk on top of the ice and then pour an espresso shot on top of it.
Recipe: ice cubes + cold milk + espresso
How to serve it:
1. Use a glass cup and a straw
2. no saucer or spoon needed
15. Iced coffee
Have you had ice cream and coffee together? Well, this one is a must try. Nice and refreshing and served with two espresso shots.
Get a tall glass, add ice cubes, then add one to two scoops of ice cream, and then pour two shots of coffee on top of the ice cream.
Recipe: ice cubes + ice cream + cold milk + two espresso shots
How to serve it:
1. long spoon
2. straw
3. water glass cup
16. Iced mocha
The iced mocha follows the same recipe of the iced coffee with a couple of small variations. On this recipe we will use only one shot of coffee and add a chocolate shot to it, similar to when you make a mocha (espresso mixed with chocolate powder or syrup. Finish the coffee by adding chocolate powder with the chocolate shaker.
Recipe: ice cubes + ice cream + cold milk + one espresso shot with chocolate + chocolate powder on top of the ice cream.
How to serve it:
1. long spoon
2. straw
3. water glass cup
17. Iced chocolate
One of my favourites when summer arrives to Adelaide.
Get a tall glass, add ice cubes to it, pour cold milk, then add chocolate. Either melt the chocolate with hot water or hot milk and pour it into the milk.
Recipe: ice cubes + ice cream + cold milk + chocolate + chocolate powder on top of the ice cream.
Recipe variation: ice cubes + cold milk + chocolate
How to serve it:
1. long spoon
2. straw
3. tall glass
18. Hot chocolate
Follow the same procedure as a chai latte, add the chocolate powder to the milk jug, then stretch and texture with the steam wand. Finish it with chocolate powder on top.
Recipe: milk and chocolate powder + chocolate powder
How to serve it:
1. saucer
2. spoon
3. cup
19. Frappe
For this recipe we need to use a blender. Add ice cubes, cold milk and one espresso shot. You could also add ice cream to it.
Recipe: ice cubes + milk + espresso
Recipe variation: ice cubes + milk + espresso + ice cream
How to serve it:
1. tall glass
2. straw
20. Affogato
Affogato means “drowned” in Italian. Very simple to make, you just need a glass cup with one scoop of ice cream and a espresso. Take both the cup with scream and the espresso served on the espresso cup, so the customer can pour the espresso shot on top of the ice cream.
Recipe: ice cream + espresso served separately
How to serve it:
1. espresso cup
2. glass or cup with ice cream
Well, thanks for reading, I hope you have enjoyed learning about the different recipes that you should know as a barista or as someone who works in the front of house area of a cafe or restaurant.
I have practiced and learnt all these recipes through the different jobs I have had while working in the Hospitality Industry here in Adelaide, I hope they will be useful for you.
Disclaimer
The information shared on this post is based on my personal experience, neither the author or Experience Coffee is responsible for the use of the information provided throughout this post. Use the information provided here as a guide and/or reference.
Most of the information shared on this post come from experiences from other students and from my own experience here in Adelaide, South Australia.
Keep learning, and be willing to keep going no matter how difficult it might get.
If you need more information please send me an email to info@experiencecoffee.com.au or write a comment on the comment’s section below.
Thank you.