World of

Espresso
Beverages
 Types of Cups
• Demitasse cup (Espresso Cup)
• Maxi cup (Cappuccino Cup)
• Maxi cup (8-10 ounce Latte Cup)
• Ceramic Mug (Hand-made Mug)
• Irish Glass
• Acrylic Wall Glass (Libbey Rock)
• Tall Glass (Libbey Panneled/ Water Glass)
• Mocha Glass
• Pilsner Glass
• Acrylic Glass (Sundae Glass)
• Espresso
 As per SCA, Espresso should be
extracted in the ratio of 1:2
 9-11 grams of coffee in: 18-22 ml
of extracted liquid.

• Doppio
 Also knows as double shot of
Espresso
 16-20 grams of coffee in: 32-40ml
of extracted liquid.
• Ristretto
 Also know as half shot of espresso.
 If you’re extracting espresso 18-22 ml
then ristretto should be half of it i.e. 9-
11 ml.
 Ratio: 1:1
 Volume: 9-11ml

• Café Lungo
 Long shot of espresso.
 If you’re extracting espresso 18-22
grams then Café Lungo should be
double of it i.e. 36-44 grams.
 Note: For double ristretto and
café lungo, use double shot
• Café Americano
 75% hot water topped with Doppio.
 The ratio may vary from café to café.
 Some café also does, 75% hot water topped
with Espresso.

• Espresso Con Panna

• Espresso Affogato
 Single scoop of ice-cream topped with
espresso.
 Art of Steaming
3 phases while
steaming milk:
• Stretching phase
• Texturing phase
• Heating phase
Milk
• Milk helps to give
certain flavors
• Milk has lots of
compounds in it,
Baristas only need
certain compounds:
1. Fats
2. Protein
 Espresso Based Milk Beverages.
• Espresso Macchiato
 Single shot of espresso topped with 2 tea
spoon of milk foam.
 Also known as dry macchiato

• Cortado
 Single shot of espresso with frothed milk
at the ratio of 1:1
 Some also call it as Wet Macchiato
• Cappuccino
 Single shot of espresso topped
with 50% steamed milk and 50%
milk foam.
 Cappuccino made with Cocoa
powder on top or inside is called
Australian Style Cappuccino.

• Café Latte
 In Italian, Latte means milk.
 Café Latte means milk coffee.
 Single shot of espresso topped
with velvety milk and foam (75%
milk and 25% foam).
• Flat White
 A beverage with strong taste of coffee.
 It is prepared with the ratio of 1:1:1 i.e.
coffee :milk :milk foam.
 Doppio topped with equal amount of
milk and foam.
 The foam needs to be less than latte

• Piccolo
 In Italian, Piccolo means small.
 Hence Piccolo is a small version of Café
Latte.
 Single shot of espresso topped with
smooth, velvety milk and milk foam.
 It is served in a 4-5 ounce cup.
• Café Mocha/
Mochaccino
 A chocolate flavored warm
beverage that is a variant of Café
Latte.
 It contains either chocolate
powder or mocha powder and is
topped with smooth, velvety milk
and milk foam.
 In most of the café, Mocha is
garnish with whipped cream and
chocolate sprinkles.
 At Brewshala, we don’t use
whipped cream.
• Flavored Beverages
 There are a lot of flavored beverages like
Vanilla, Caramel, Hazelnut, Almond,
Chocolate, etc Cappuccino or Latte.
 Use single pump of flavored syrup in a cup
 Add espresso and top with milk and milk
foam for flavored Latte.
 Add foamy milk for flavored Cappuccino.

• Caramel Macchiato
 This recipe may vary from Café to Café.
 Add 15 ml of Caramel Sauce in a maxi cup
 Add espresso on top of it and stir it
properly.
 Then top it with foamy milk and garnish
 Iced Beverages
• Iced Americano
 Add ice cubes & water in a glass
 Extract doppio and add on top of it.

• Iced Latte/Cappuccino
 Add ice cube & milk in a glass
 Take a shaker, add ice cubes and milk
 Add the shaken milk on top of glass
containing ice & milk
 Extract doppio and pour from the top.
 For Latte, less foam.

• Iced Mocha
 Iced Mocha can be prepared in 3
different ways;
Blended, Ice Cubes or Crushed.
 Add Mocha Powder, milk and doppio.
Blend it!
 If it’s with Ice cubes, add the blended
product on top of it.
 If it’s Blended mocha, add ice in a
blender together with other
ingredients.
 If it’s Crushed Ice Mocha, blend the
ice and add the blended product.
 As per recipe, add whipped cream
and top with mocha powder.
• Iced Caramel
Macchiato
 Add 2 pumps of caramel sauce in a
cup and extract doppio on it. Stir it
and mix it properly.
 Take a tall glass, add ice, milk and milk
foam.
 Pour the mixed ingredients on top of
it.
 Beverage Innovation
• Mojito
 There are a lot of ways to prepare
Mojitos
 Take a glass, add lemon, mint and
sugar. Muddle it!
 Add syrup if you are preparing
flavored Mojitos
 Add ice and soda. Garnish with lemon
and mint.
• Seasonal Smoothie
 Take a blender, add seasonal fruits (Mango, Papaya, Avocado,
Banana, Kiwi, Berries, etc.)
 Add yoghurt, scoop of ice-cream and a little milk
 Blend it together and pour it in a glass.
 Garnish with the ordered fruit from top.
• Espresso on the Rock
 Take a acrylic glass and add ice
 Extract doppio on top of it
 Peel the lemon zest, squeeze on the rim
and place it in a drink.

• Home-made Kombucha
 Take a air tight container
 Add fruits that is naturally sweet
 Add little of spices like Cardamom,
Cinnamon, Cloves, etc.
 Add sugar if needed
 Rest it in a chiller for few days and extract
it in a clean container
 Stored it in a chiller and add ice in a glass
• Tropical Blend
 It is a fusion or blend of different seasonal fruits
 It should be a balance between citrusy and sweet fruits
• Orange Apple Blend
 It is a perfect blend which gives us sweet and citrusy taste

• Watermelon, Cucumber and Lemon Blend

• Strawberry, Pineapple and Grapes blend