COFFEES TO TRY (continued)
CLASSIC CAFE LATTÉ
Traditionally the morning coffee of Italy and France, taken with pain au chocolate or sweet biscotti. This blend of 1⁄3 espresso to 2⁄3 milk is made with a single shot of espresso. Top with steamed milk, poured down the inside rim of the glass to give a creamy consistency and perfect layer of froth.
CAPPUCCINO
The real thing is served very light and luke warm with 1⁄3 espresso to 1⁄3 steamed milk and a generous fi nal third of creamy froth.
For added fi nesse, hold a piece of card over one half of the cappuccino before dusting with chocolate.
MACCHIATO
A shot of espresso served short in a 70ml demitasse and stained with a dash of fi nely frothed milk.
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