We supply full training with any espresso machines we
sell, and on request any of our customers can receive the benefit of Pennine's
staff expertise for setting up grinders and espresso machines as well as
instructions for making drinks.
We supply full training with any espresso machines we
sell, and on request any of our customers can receive the benefit of Pennine's
staff expertise for setting up grinders and espresso machines as well as
instructions for making drinks.
Cappuccino Solutions
How do your drinks look? See the perfect
espresso
extraction & latte
presentation 
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CAPPUCCINO - Typical characteristics
- For the cup size seen left (around 7 floz) - use between 3 and 4 floz of
espresso. Pour a little hot liquid steamed milk into the centre of the cup. Then
pour over your foamed milk, again aiming at the centre (use a spoon to pull the
foam out of the jug if neccesary). The resulting effect should be as left if you
had a well extracted espresso base, with the crema pushed up with the foam,
forming an "abotts halo" around the rim of the cup.
a. Fill a milk jug about 1/3 full with cold milk.
b. Turn steam nozzle on & off to remove water.
c. Place the nozzle just under the surface of the milk & turn steam on full.
Keep the tip of steam nozzle close to surface as foam rises by lowering jug.
d. When foam reaches top, turn steam down and plunge nozzle into milk to heat through. Remember when the jug is too hot to hold your hand on, stop foaming milk. If you us a thermometer stop at 150 degrees Fahrenheit for cappuccino or 160 degrees Fahrenheit for latte.
e. Allow milk to sit for a minute to allow milk & foam to separate.
f. Make a single espresso. Generally a Cappuccino comprises equal thirds of espresso, steamed milk and foamed milk. So your espresso should be sized according to the size of cup you are using, top with steamed milk then scoop or shake foam onto the top. Ideally the foam should rise out of the top of the cup like a dome!
Remember too much steamed (liquid) milk will water the espresso down making it milky - almost a latte!. You can vary the strength of cappuccino by offering 'Wet Cappuccino' - More steamed milk then foam, or 'Dry Cappuccino' - very little steamed milk just foamed milk.
h. Top with foam & sprinkle with chocolate or cinnamon as required.
CAFFE MOCHA
a. Make an espresso in a espresso cup or s/s shot jug. Around 3 floz.
b. Add ½ inch tablespoon / 1 pump of chocolate Syrup to a latte glass.
c. Pour steamed milk to just over half fill the glass, mix up the chocolate with the milk. Top up the glass to ¾ full with foamed milk.
d. Tilt the glass at an angle and pour half of your espresso glass in down the side of the glass. Alternatively use an upturned teaspoon so the tip of the spoon just breaks the milks surface, then pour the espresso over the spoon. Upright the glass and pour in the rest of espresso. Admire the varying horizons as the coffee and milk mix.
CAFFE LATTE - See Mocha for Presentation.
a. Make an espresso in a espresso cup or s/s shot jug. Around 3 floz.
b. Pour steamed milk (careful not to overheat the milk) to just over half fill the glass. Top up the glass to ¾ full with foamed milk.
d. Tilt the glass at an angle and pour half of your espresso glass in down the side of the glass. Alternatively use an upturned teaspoon so the tip of the spoon just breaks the milks surface, then pour the espresso over the spoon. Upright the glass and pour in the rest of espresso. Admire the varying horizons as the coffee and milk mix - the layering is caused because the espresso is hotter then the milk.
SKINNYCHINO
a. Use skimmed milk and make as for Cappuccino
SENZA SCHIUMA (Means without foam)
a. Made the same as a cappuccino but with no foamed milk.
b. Add hot milk to the top of the cup.
c. For large use double espresso and large cup.
CAFE MACCHIATO
a. Same as for espresso but top with a little foamed milk.
b. Some customers prefer a small amount of hot milk.
c. Single served in an espresso cup.
d. Double served in cappuccino cup.
CAFE AU LAIT
a. Served in white bowl cups or tall glasses.
b. Fill small bowl 2/3 rd with hot milk & foamed milk.
c. Make a single espresso in s/s jug / espresso cup and pour into milk with a circular motion.
LARGE AU LAIT
a. Fill large bowl cup 2/3 rd with hot milk and foamed milk.
b. Add double espresso.
CAFFE AMERICANO
a. Make around 4 floz of espresso in a large cup or mug. (Normal espresso shot for a 7oz to 10oz serving)
b. Top up with hot water.
c. Add cold milk to taste. This is basically like a standard filter coffee.
CAFFE BREVE
a. Made the same as latte but use half steamed milk and half foamed milk.
b. Only use 1 ½ floz to 2 floz of espresso because there is less steamed milk.
STEAMERS - For Use with DaVinci Syrups
a. Froth milk as per normal.
b. Fill a latte glass or large cup with Steamed milk to half way, add 2 floz of DaVinci syrup (Use 2 or more for exciting combo drinks) and mix well.
c. Top with foamed milk and serve.
d. This makes a caffeine free alternative to tea and coffee, which is light and fun.