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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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