To make this Italian beverage pull one or two shots of espresso into a Cappuccino. Now add about twice as much steamed milk as there is espresso, and then top it off with foam.
Many purists prefer 1/3 espresso, 1/3 steamed milk, and 1/3 foam, while others prefer 1/3 espresso and 2/3 foam. Still others say it should be 50% espresso, with the other half having equal amounts of milk and foam. For heaven’s sake—you be the judge!
Optional garnishes include a sprinkle of ground chocolate, cinnamon, nutmeg, powdered cocoa, or vanilla powder. A request for a “dry cappuccino” means add more foam than usual, while “wet cappuccino” means add more milk. “Bone dry” means no milk (fill it with foam).
The foam of a cappuccino should be wet and velvety, mixing naturally with the pour, and not simply sitting atop the drink like a large, bubbled meringue. For detailed directions see the Barista Guide To Perfect Lattes and Cappuccinos.
COCONUT LATTE
To make a Coconut Latte, pull two shots of espresso and combine them with one ounce each of coconut syrup (or canned coconut cream) and chocolate syrup. Almost fill the cup with steamed milk, then finish it off with a bit of foam.
Now sprinkle some grated chocolate on top along with some grated toasted coconut.
CON LECHE
To make this Spanish drink brew up a some dark roasted premium coffee and then mix in some sugar and serve it with heated milk. Warm buttered bread is also traditionally served.
