Use 18-21g of finely ground coffee, and approximately 1oz of water. Preheat the water bowl twice, about 15 seconds each time, for best results. Use a good grinder and excellent beans. Remove the lower bowl for best results.
Top your espresso with 1 to 2 tablespoons of foamed milk. Make it in a standard espresso cup, usually called a demitasse. (The best espresso cups are in the demitasse style, thick to hold the heat, with small handle. They should always be preheated with hot water. Easiest way is to do that when you preheat the TWIST.)
ESPRESSO CON PANNA
Top a single or double espresso shot with whipped cream.
Top a single shot of espresso with a small curl of lemon peel. Leave the end of the curl hanging out of the cup for that sophisticated cafe style.
Top one part espresso with 3 to 4 parts of foam. Drink the espresso through the foam. Don’t forget to wipe your upper lip. 🙂
Top 1 part espresso with 1 part steamed milk and 1 part foam.
Top a single shot of espresso with 3 to 4 parts of steamed milk, holding back the foam. If you add foam, you have a wet cappuccino.
Fill a cup with hot water from the kettle, then extract the espresso on top. You’ll get a delicious black coffee with a topping of crema. And there’s nothing wrong with adding a little milk, cream or sugar to suit your taste.
Take a cup of drip coffee and add 1 to 2 shots of espresso. And wake up!
Dissolve cocoa or chocolate syrup into steams milk and pour over the top of 1 to 2 shots of espresso.
Double-up your standard espresso. You’ll probably need something larger than a demitasse.
ICED MOCHA ESPRESSO
Mix your espresso with 2-3 tablespoons of cocoa, 1/2 teaspoon of vanilla extract and a cup of cold milk. Pour over ice and optionally top with whipped cream.
Just like a regular latte but spiced up with a little honey, vanilla extract, cinnamon and nutmeg. Not too much that it overpowers the coffee.
Mix 3oz of chilled espresso with 3/4 cup of non-fat yogurt, 1/2 cup of ice cubes and sweetener to taste. Place all ingredients into a blender and blend until smooth. If you’re not calorie counting, substitue ice cream for the yogurt.