Okay, maybe this isn’t the comprehensive resource you would think it is, but I have so much to share with you on the things I’ve learned about making a good shot of espresso that I just had to share for the benefits of others who don’t have someone to teach them.
1. Make sure you have all the “stuff” you need. “Stuff” is a general word, but in making espresso, there are a few things you need to have on hand:
- A stainless steel steaming pitcher for frothing / steaming the milk made cold by putting into the fridge first (needed only for making milk-based drinks).
- A tamper (instrument used for pressing the coffee grinds down in the brewing basket).
- Coffee ground specifically for an espresso machine (you CANNOT use regular coffee grinds; it’ll taste like crap).
- A Thermometer (for the milk)
- A Shot glass (2 oz espresso shot glasses work best; you’ll over shoot the 1 ounce you need a few times. Practice).
- Flavored syrups / powders depending on preference.
- COLD milk (cold cold cold cold cold milk. Can’t say the word COLD enough)
- Clean clear fresh water (bottled if you have it, filtered if you don’t, tap if it’s exceptionally good)
- A halfway decent espresso machine (duh)
- A 2 tablespoon coffee scoop (don’t use a regular tablespoon, they suck)
- A 1 tablespoon measuring spoon (for syrups, etc)
2. The first step to making espresso is steaming the milk, not brewing the coffee. Milk will hold its temperature for up to 5 minutes. Espresso flavors start changing based on stagnation at around 15 seconds, which is why its best to brew espresso one shot at a time. Place the steaming wand of your espresso maker just below the surface of the milk to create the foam you want on top. Then, once you have sufficient foam, place the wand all the way into the steaming pitcher until the milk hits 160 degrees; the sweet spot for hot milk. DO NOT go above 170, as the milk will scald, burn, and taste awful (not to mention it’ll stink to high heavens). This takes a ton of practice, but you’ll know when you get it right. Don’t get frustrated. DO NOT use a huge pitcher. You should only be steaming enough milk for two drinks at a time (8 ounces of milk steams up to 16). Never steam more than this unless you have a high-end professional machine that can handle it.
3. Use 2 tablespoons of coffee grinds for each 3 – 4 (4 is honestly stretching it; 3 is more realistic) shots of espresso. After you get three out (not counting the first one, which you should always throw away immediately) empty the brew-basket, and put two more tablespoons in and start over, dumping the first shot and using the remaining 2-3 for your drinks. After brewing, do not let the espresso sit. Make your drinks quickly, as the taste of espresso changes the longer it sits. Starbucks, as an example, has a 10-second rule on all espresso shots. When brewed properly, your espresso should have a bit of golden-brown foam on the top of it, called crema, which is the sweetest part of the espresso and definitely worth savoring. In fact, for a traditional European drink, take a shot of espresso, and sprinkle sugar on top of the crema and enjoy. It’s strong, but it’s interesting. Hopefully you can tolerate a massive dose of caffeine!
4. When making your drink always do it in the order the recipe says. Flavors are meant to mingle in a certain way. Milk, for example, is heavier than coffee, and will sit on top of the coffee if poured in afterward.
5. Always clean the machine immediately after use. Disassemble any removable parts, and clean each one. Make sure your milk steaming wand is clean (the best way to ensure this is to wipe it down with a damp cloth immediately after your milk reaches temperature).
6. There’s a reason the $400 machines are $400. I loved my $40 machine until it fell apart at the absolute most inopportune time. I remedied that problem by buying the Starbucks Barrista Espresso Machine. Worth it. The damned thing is built like a tank and is idiot simple to use. And, it goes from water to steaming milk in 20 seconds, and can brew its first shot in 23 seconds from power on. You can churn out drinks at an amazing rate with that kind of speed.
7. DO NOT FORGET TO TAMPER YOUR GRINDS. Buy a tamper for about $4.00. It’s a great investment. You use it to pack the espresso grinds into the brewing basket before you attach it to the machine.
And now for the fun part. Actual drink recipes.
When you buy Starbucks syrups and powders, they give you the recipes on the cannisters and bottles. However, those recipes are wrong. Beth and I have tried following the recipes to recreate the taste from actual Starbucks stores, and after experimentation, I can tell you that they’re very close if not dead on, but my recipes come a hell of a lot closer to what you’re going to get at their stores than what they give you on their supplies. Without further adieu, here are my recipes. All are made with Starbucks Espresso Roast ground for an Espresso machine. You can substitute your own coffee for theirs, but if you’re trying to recreate theirs, it’s obviously better to use their ingredients when possible…
My Favorite: The Cafe Mocha
3 Tablespoons of Starbucks Mocha Powder
3 Tablespoons of HOT water
1 Shot of Espresso
8-10 ounces of Steamed Milk
Building the drink: In a 10 ounce cup, mix the mocha powder and hot water. Stir until it makes a smooth syrup. Do not use chocolate syrup, though. Starbucks mocha powder is semisweet and has a bit of sugar in it. First, put the shot of espresso in and mix it with the syrup you just made, then pour approximately 8 ounces of steamed milk into the mug. Top with foam.
Difference from their recipe: I use 3 tablespoons of mocha. They use 1. With 1, you barely taste the mocha at all, and it just comes out like a dark latte.
White Chocolate Mocha
2 Tablespoons of DaVinci brand White Chocolate Syrup (Starbucks doesn’t sell theirs)
8-10 Ounces of Steamed Milk.
1 Shot of Espresso
Building the drink: In the bottom of a 10 ounce cup, pour two tablespoons of DaVinci White Chocolate Syrup. Add the steamed milk, drop the espresso straight down the middle, and top with foam.
Difference from their recipe: I use 2 tablespoons, they say one. One tablespoon does not taste like Starbucks at all. Two is perfect and should require no sugar if your espresso isn’t too strong.
Caramel Macchiato
I was so scared of this one I put off trying it, but I did get it right on the first try:
2 Tablespoons of Starbucks vanilla syrup (I only say theirs because we’re trying to replicate their drinks and I’ve only used theirs)
8-10 ounces steamed milk
1 shot of espresso
Starbucks Caramel Sauce
Building the drink: In the bottom of a 10 ounce cop, pour two tablespoons of Starbucks Vanilla syrup. Add the steamed milk, then the foam. In the middle of the foam, pour the shot of espresso straight down. Decorate the top with the caramel sauce. When you reach the middle, the caramel should fall straight through the hole in the foam and into the coffee. At that point, stop. You don’t want to overpower the drink with caramel sauce.
Difference from their recipe: Amount of vanilla. I should note that this is one of Beth’s favorite drinks, and on the first try, I did it so well she said it was Starbucks calibre.
Vanilla Latte
2 Tablespoons of Starbucks vanilla syrup (I only say theirs because we’re trying to replicate their drinks and I’ve only used theirs)
8-10 ounces steamed milk
1 shot of espresso
Building the drink: In the bottom of a 10 ounce cup, put two tablespoons of Starbucks vanilla syrup, and the shot of espresso. Give it a quick stir, and then pour the steamed milk in and top with foam. For an iced latte, take the entire mixture and pour it into a cup that’s half filled with ice. Do not put the syrup into an iced cup; it won’t blend.
Difference from their recipe: The amount of Vanilla syrup (they say 1 tbsp. I think it’s too weak that way)
Starbucks Hot Chocolate
8-10 ounces of hot milk (125 degrees is fine; doable in a microwave at about 1-1 1/2 minutes)
3 tablespoons of Starbucks mocha powder
3 tablespoons HOT water
Building the drink: Mix the hot water and mocha powder in the bottom of the cup. Pour in the hot milk and stir it for about 20 seconds.
Difference from their recipe: They suggest only one tablespoon of the syrup mixture. That’s ludicrous. 3 is a bit “chocolatey,” though, so you may want to experiment with less if you want a less “rich” taste.
I’ll add more to this post as I learn more. Hopefully this is a good enough guide to get you all going. Remember, this is my experience, which is not to be confused with any kind of formula or catch-all guide. This is just stuff I’ve learned.
Happy brewing!
[tags]espresso, how-to, how to, starbucks, caramel macchiato, cafe mocha, mocha, white chocolate mocha, starbucks hot chocolate, vanilla latte[/tags]