Single – fluid ounces (30 ml) of espresso.
The classic espresso: a single shot of espresso. Measure 1 scoop (1 tablespoon/9g) of beans for a single shot. Tamp horizontally and straight and place the watercup onto the (naked)portafilter. Fill 30 ml boiled water till first marker line (the ideal temperature for espresso is 95° C). Slide the combination into the Superkop. Pull the lever 6 times in 25-30 seconds…don’t go too fast! Enjoy!
There are two other optional serving choices with single shot espresso;
Concentrated espresso shot, about half the normal volume – 0.5 to 0.75 fluid ounces (22 ml).
Less concentrated espresso shot, about 1.75 to 2 fluid ounces (60 m, second marker line), directly into cup and served.
Double or “Doppio” – About 2 fluid ounces (60 ml) of espresso. The classic espresso recipe but doubled for extra strength and boost for your senses. You will want to measure 2 scoops (2 tablespoons/18g) of coffee beans for the grind. Tamp horizontally and straight and place the watercup onto the (naked)portafilter. Fill 60 ml boiled water till second marker line. Slide the combination into the Superkop. Pull the lever 6 times in 25-30 seconds…don’t go too fast! Enjoy!
Espresso with steamed milk and micro-foam cap, usually 2 fluid ounce (60 ml) of espresso. One shot of espresso is mixed with 6 to 8 ounces of steams milk, then topped with frothy cap.
Espresso with hot water, usually 2 fluid ounce (60 ml) of espresso. A single or double shot of espresso added to a cup of hot water.
Espresso with steamed milk and frothy cap, usually 2 fluid ounce (60 ml) of espresso.
A true cappuccino is a combination of equal parts of espresso, steamed milk and milk froth. One shot of espresso is mixed with 6 to 8 ounces of steams milk, then topped with foam.
A flat white originated from Australia, it is prepared by pouring steamed milk or micro foam over a double shot of espresso.
Steamed milk with espresso on top, usually 2 fluid ounce (60 ml) of espresso.
An inverted caffe latte, with espresso poured on top of steamed milk.
Make a double shot espresso, then allow the coffee to go completely cold. Pour into a blender with the milk (50ml) along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy. Pour into a chilled tall glass and serve.
Start by making the sugar syrup. Put the 100 grams of caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil. Turn off the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill. Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the 100 ml vodka, 50 ml Superkop espresso and 50 ml coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold. Strain into the chilled glasses. Garnish each one with coffee beans if you like. Enjoy!
