How To Make Every Coffee Drink | Method Mastery | Epicurious

[Music] hi my name is sum and my name is colina together we're coffee project new york we own several coffee shops in new york city with a roastery and we teach coffee skills to coffee professional and coffee aficionados alike today we're in our specialty coffee association premier training campus and we will be making every espresso well almost every espresso-based drink we're definitely going to be making all the classics some more fun drinks but definitely by the end of this you will be able to walk comfortably into a coffee shop and identify most of the drinks on the menu we have two different types of espresso machine in here this is an automatic espresso machine and this is a manual espresso machine and automated espresso machine has a steam one that's built in you use the steam one to froth milk and you'll be able to make drinks such as cappuccinos and lattes the portal filter is a part of this machine in the portafilter you'll be able to see a basket with very very fine holes and we use a temper to create a compact coffee bed and extract espresso we have two kinds of scales here for consistency first we have to measure how much espresso that we're putting in into the portafilter secondly we'll need the scale to measure how much water that goes through the portafilter and yield as espresso in the final cup we have two different type of grinders a manual hand grinder and an automated grinder so this is a nut box all the coffee grinds that is stuck in your portability is really compact together you need something to hit on therefore your puck falls off so you also need espresso beans it's roasted slightly longer than usual the beans that we use today is of a medium roast but remember you can pick any beans that you like and make it into espresso because espresso is a brewing method and not just the beans espresso manu so espresso by definition is actually a brewing method that uses pressure to push water through a compact coffee bed you actually don't need a really expensive espresso machine in order to achieve that result we're gonna use a hand grinder for this manual espresso machine awesome they should feel somewhat like sand powder the specialty coffee association sca would actually ask for you to brew an espresso using a 1 to 1.5 to 1 to 2.5 coffee to water ratio i'll be using 17 grams of espresso so the funnel above it is helpful even it out by just shaking it around so now i have fully prepared the pop we're gonna start extraction place the puck right here this is an anti-water flow funnel which i'm gonna attach it on the top the whole purpose is to build a chamber for us to create that pressurized water going through the compressed coffee bed i preheat my kettle water ahead of time and this is actually at 200 fahrenheit rough measurement there's a tiny line in there where i can actually put it in to somewhat at your line attach this little handle here into it start push i'm actually yielding this at 30 gram with the time about 32 seconds different pressure will actually give you different sort of taste profile for standard espresso shot usually you get about nine bars i am currently using my whole body weight to press and look it has a really nice texture crema the thinner clearer line that's what we call the crema crema essentially is all the coffee oil and gas that was built up from the pressure of extraction and at the bottom of it that is where the coffee is instead of just drinking out of the cup with the crema some people shake it or i like it with a spoon give it a stir slurp delicious you get to taste a lot more aroma fragrance and also the flavor of the espresso if you do the slurping an espresso shot should always be balanced you should have a bill of acidity and then it should be balanced out with sweetness nuttiness and some chocolate milk at the end espresso machine a lot of busy people who in the morning they just want a very consistent shot of espresso they would just program in a way that's a single button there's a double button first of all you want to make sure you have your portal filter we already pre-dosed it so there you go we're doing a double shot it's pre-weigh at about 14 grams of coffee you want to turn it clockwise counterclockwise whichever is easier for you but make sure you don't do this i just want to make sure that they're distributed nicely and evenly clean the sides of the portafilter it also comes with a little temper hold the tamper like you would hold a doorknob and just go straight down you want to be able to create a even flat coffee bed usually we do a test test it shouldn't fall out lock it in it's usually a up and a twist motion once you have the power filter lock in put your cup in and make sure we tear our scale and there you go your espresso will be ready in less than 30 seconds and voila you can see that it has a lot more crema compared to what i did i probably have pressed the level a little bit less of pressure compared to this machine over here you always want to take a spoon stir them all together if you're getting a light roast coffee or a medium roast coffee you might get a slightly thinner layer of crema and that's totally normal and sit dopio there are different ways to pull an espresso shot to yield a different flavor profile and we're going to start right now with pulling a dopio which means double in italian this is usually what you'll get in a coffee shop when you order any espresso based drinks you're probably getting something in between 30 to 40 grams of coffee when you order an espresso and coffee project just by saying hey can i get an espresso it will be default double espresso we're going to pull a double espresso by grinding the coffee pre-dose add 14 gram and even temp [Music] and my coffee automatically stops at 43 grams beautiful crema beautiful cascade because of the sheer volume of a double shot it is definitely double the amount of caffeine longo a lungo is a prolonged extraction we're using a bigger cup of espresso and for people who usually order a longo they usually would like to taste a little bit more of the rose profile compared to just like the bean profile you'll get a lot more of the sugar browning flavor like chocolate caramel or hazelnut these are the taste notes that comes from extraction in a later cycle of the shot we're still going to use the dose of a double espresso even distribution 90 degree we actually programmed the single shot to be a lungo shot so now we're actually pulling almost double the amount of volume that came out in the double shot for a double espresso we are extracting between a 20 seconds to a 30 second shot but the longer it is prolonged to close to about 40 seconds at the end of the day when you are dialing in a an espresso shot it's all governed by taste when we're extracting espresso for a longer period of time whatever we're yielding is actually the roast profile a little bit more what you get from the sugar browning process during extraction so you get a little bit more of the chocolate the caramel the hazelnut lower acidity lighter body it's meant to be like a steeper instead of like what we all used to espresso being like in a shop or straddle sorry strato is essentially an espresso shot that you're pulling with a finer grind size dealing a smaller cup of espresso you want to make sure you're using a finer grind side so we're going to go ahead and adjust that just a teeny bit whenever you adjust a grind size always always remember to purge your grinder you're like kaleena that's a waste uh is because you want to be able to make sure that you're using the real grind size the one that you just changed and not the reminiscence of the previous shot ristrato is actually cutting short the brew time since we're stopping it a lot sooner what you're getting is like a punch of acidity sweetness and a really concentrated cup of espresso really tiny really thick you see the ratio between the crema and also the coffee is almost one to one and it's a lot heavier in body this ristrator shot is yield around 20 grams at around 20 seconds as much as people believe that it has a very high level of caffeine a shot of espresso actually has less caffeine compared to a 12 ounce cup of coffee americano hot water filled up and then we top it up with a double shot of espresso so you always fill the water in first before you put the shot in there and that's because if you're doing it the other way around you basically dissipate the layer of crema and you defeat the purpose of an americano there you go hot water you are totally in control of how much water you want in your cup of americano so once you get your double espresso shot all you got to do is just pour it right into your cup and now you can see how the crema stays afloat you still retain all this quality that you get from an espresso the boldness the punch and then that creaminess but now it's a bigger drink hortado two shots of espresso and then top with equal amount of steamed milk a favorite among a lot of baristas because you still get that you know punch of espresso in there but it's sweetened by you know the same amount of milk horchata also comes with another name sometimes if you go to a coffee shop and you see the word gilbrata is the name of this cup all right so we have our double shot of espresso you want to first let the water that's built up in your steam one out so you're gonna turn it on just to release most of the water once you see steam you can stop and when you're frothing a few rule of thumb it's going to take a few seconds for it to kick in but we buried the steam one in there you always want to anchor your spout on the steam one so it kind of guides the movement of your steaming and you also want it to go in at a certain angle take a look at how the tip of the steam wand is hovering above the milk you want to make sure that is sort of buried in the milk you want to just slowly slide down break the surface a little bit so the steam one is able to push some air into your milk and that is what's going to essentially create a microfoam that creaminess that you get from a cappuccino or a latte once it starts turning hot you are going to slowly glide back in incorporate the air that you added in earlier into your milk and that's what's going to create that silky smooth milk texture all right once slightly hot to touch you're going to turn it off clean your steam one and release whatever milk that is hot inside sometimes when you're frothing you'll get some big bubbles in there just hover your head and tap and you're gonna get silky smooth milk something that looks like shiny paint it sort of lingers on the side of the wall you are going to fill so this is the cortado two parts of espresso which is a double shot and also equal parts of milk to fill up the glass at coffee project most of our baristas will often end a cup of espresso based drink with latte art it's still going to taste good regardless of whether you can pour an art or not but your eyes eat first it's very chocolaty nutty but at the same time it's sweet and it has a lot of stone fruit from the roast profile itself this is a lot of coffee professionals favorite drink piccolo latte for cortado we're using a double shot of espresso as base but for a piccolo latte we're actually using a ristretto shot ristrator shot is going to give you a lot more sweetness and a little bit higher in acidity just because it's a little bit cut shot and concentrated so if you want something sweeter and a little bit more high in acidity you would go for a piccolo latte so i'll be cutting it at about 20 grams so when you're frothing you don't want that screeching high peach this is the sound of the frog you have probably one third of the beverage itself is espresso and you will fill up with froth warm milk classic heart piccolo latte is not much found in a lot of coffee shops in your city if the coffee shop has australian culture to it then you probably will be able to find a piccolo latte cappuccino two shots of espresso as a base followed by a frothier milk on the top slightly stronger than a latte because it has slightly less milk and a little more foam in there so pulling a double shot of espresso inside we're gonna start with the same procedure and we're gonna just prolong this significantly longer compared to your latte once it starts getting warmer dive that steam one into the milk incorporating all the air that we added in earlier so you get a thicker foamier milk texture compared to a latte a lot of times you will see burritos or half mix them all a little bit and then continue to pour it's going to give you even creamier cup of espresso and cappuccino and when i drink a cappuccino i like to do this and when a latte drinker wants more coffee flavor in their coffee they will start going down to ordering cappuccino flat white if i like the flavor of cappuccino but i find it a little bit too foamy and a little bit too milky what can i go for a flat white it's between the amount of milk of a cortado and a cappuccino two shots of espresso in a five ounce cup it's a smaller drink compared to a cappuccino froth milk there is a shorter aeration time so meaning we're adding slightly less air compared to a cappuccino fairly similar to the way we froth a latte you're trying to create a vortex in your milk clean your steam one steam one with a shorter aeration time you are letting less air into your milk which will create slightly less foam we're trying our best not to break the crema so you're gonna start pouring at a higher level and you're incorporating the milk into the drink as much as you can and then at the end you will just slightly mark it with a tiny little heart it's a texture that is like softer uh but there's not a lot of foam on the top so when you sip it uh you're actually getting a stronger uh first sip of coffee and that's what a lot of people are looking for when they order a flat white macchiato two shots of espresso with one ounce of milk into it a double shot and then we will frost our milk what you do is just paint the espresso with a dollop of milk a traditional macchiato the macchiato will definitely be a lot bolder than all the espresso based drink with milk that we've made so far it has the strong punch and so when you take a sip of it you will get all the krama espresso flavor and then the sweetness of the milk will cut through latte macchiato macchiato is like tainting something with the traditional macchiato we're tainting the espresso with milk and now when we mention latte macchiato we are tainting the milk with espresso we are pulling a double shot 10 ounces of hot milk and the goal is to create that layer on the beverage by waiting for the foam to separate a little bit and then you top it up with your espresso shot this is the latte macchiato when this drink is done right you will have a layer of white foam right above your beverage and then the color at the bottom is going to look like coffee ravi brave is another form of milk that is made out of half and half so in a coffee shop you can actually ask for a beve latte breve cappuccino even a brave cortado double shot give it a little bit of air and it should be enough it's a lot heavier compared to whole milk or skim milk in general this is a breve cappuccin it tends to coat your mouth a little bit more and it leaves a longer aftertaste almost like a drinking ice cream red eye we get this a lot in the morning especially on mondays because a red eye is a full 12 ounce of drip coffee topped with a double shot of espresso too much caffeine double shot just like an americano for better experience you want to have your drip coffee first and then float your espresso right above it feel free to add any sort of milk in there as well it is actually very intense in terms of flavor most of the people who order this are like people who work in like financial district like have to wake up really early in the morning or get off really late like production mocha mocha is actually a latte with chocolate added into the espresso as base one of the most favorite and most popular thing to add into espresso to make into a beverage is chocolate you can add any type of chocolate you like so what we have here is actually a chocolate ganache you will take the shot of espresso and pour it into the chocolate to melt the chocolate first and then gently stir it you will see the consistency of your espresso thicken up the smell of chocolate sweetness this is delicious on its own as well and now just like a latte you will pour your hot milk into the mocha sauce and also your espresso and we can take some chocolate and have it grated on the top of it voca is definitely one of their favorite drinks in a cafe espresso romano that's a mixed review for espresso paired with lemon juice i like the sweetness out of it and i also like how it's being served with the lemon juice while i drink this every day maybe not so first of all you're gonna prepare a double shell of espresso you will put it into the clear glass then you have to one ounce of lemon juice that is freshly squeezed directly into it and finally you need lemon zest lemon zest is actually a very commonly found tasting profile for coffee that is from ethiopia super fresh i can smell the sweetness dirty chai chai tea is a tea that is brewed together with a lot of spices and black tea but today we're tainting the chai latte with the double espresso we are going to pull a double shot we will put this chai concentrate into the milk to froth together the flavor is being basically distributed throughout the whole drink a lot better it smells really good when you're frothing it and to complete it you just combine both of them together there you go you get a little kick from the espresso not as much because the chai itself with the spices is kind of i wouldn't say overpowering but they are almost the same level as espresso it's gonna be a little bit more balanced like a hearty tea but with a kick from the caffeine syrup latte coffee project does homemade syrup and also bottled syrup this herb gray syrup is actually homemade one part water one part sugar that is basically a simple syrup steep the tea bags in together with um the water let it sit for a prolonged period of time do it for like three four hours um and then just add the sugar in melt everything uh and there you go all you gotta do is just place the syrup at the bottom of your cup about one ounce of the syrup and complete the whole drink just like you would do a latte a double shot of espresso into the cup right into the syrup froth the milk and then complete the drink and here we have the earl grey syrup latte so the bergamot from the earl grey just sits through mixed really nicely with the espresso which is a little bit more stone fruit chocolate for it sweet enough but not too sweet and the texture is just right so coffee has always been an ingredient that's used in cocktails it's like it's helping to elevate the flavor of the coffee at the same time let you enjoy the buzzings espresso martini an espresso martini is essentially a mix of vodka coffee liquor and also espresso with your choice of syrup and shaken over ice served on a martini glass it's not too straightforward alcoholic and you still get to enjoy all the coffee flavor we always want to put in all the ingredients that is not alcohol first here is the cinnamon syrup 0.5 ounce of it into your shaker now we're gonna add equal amount of espresso it's almost one full shot and coffee liquor generally is already sweet brings a little bit more of the coffee flavor out 0.5 ounce of it and finally the vodka a full shot one ounce when we pull our espresso we would like to have it cooled down a little bit make sure you're only putting in the ice cube and right away you're gonna sit give it a really really really vibrant tasting strainer it's gonna be helpful all you want is this creamy creamy creamy espresso martini that comes all the way out so it looks like crema what we like is a little touch of chocolate staying with the classic let's float three espresso beans on top of it and here you go this is the best i've made since yesterday colorado buretto is a really easy dessert coffee liquor to make find your favorite brandy and then serve it over a double espresso after i pull the espresso i'm gonna pour it into my cup so for brandy today we chose this grappa it has a really nice almond flavor to it and i think it's going to pair really well with the double espresso that we have in here you can just drop it however much you want in there and sip your espresso i think this is more of an after dinner drink but i think it's just really nice to make at home as long as you have a double espresso and a brandy of your choice you can pretty much stuff coretto anywhere be espresso we make up this name beer is my second favorite drink after coffee for this drink i realized that lager works a little better but with our espresso that we're using today i have picked a shandy because it has a little bit more refreshing i have to taste to it a little lemony so it's a great summer drink i pick a high ball glass because i'd like to see how it falls and you want to wait a little bit before you put your espresso into your shandy or your beer of choice um if not it's just gonna explode drop espresso onto it however much you like if you have a long spoon just pop it in mix it a little bit it kind of reminds me of the hot espresso romano that we made earlier with the lemon twist onto it but this is like a little bit more elevated lighter and it's easier to drink because it's more refreshing paloma we give the original paloma a little bit elevated experience we're always going to start with the non-alcohol lime juice lemon syrup which is also three quarter one ounce of grapefruit juice followed by one ounce of espresso it's always better to let the espresso sit for a little bit to cool down so it doesn't melt your eyes and last but not least two ounces of tequila before we put the ice into the shaker we want to be able to create the base of the paloma tonic water we love to use tonic water as a base for most of the drinks that we make now is the ice pop it and we're gonna cook it the ratio it's almost like three quarters of tonic and then the remaining is going to be the paloma shake garnish it with a lemon zest and that's our take on a paloma with espresso on its own it's really like super refreshing so with the espresso on it it kind of just mellows down the acidity and the drink at the same time it gives you a little bit more of the nuttiness espresso is a really good base to use in dessert drinks it's able to withstand anything that you add into it and you'll be able to still taste coffee frappe it's a greek drink that people drink a lot during summer you need ice for the base of the frappe you'll be using milk or a non-dairy milk your choice and of course our most important ingredient espresso blend away i like where it is sort of liquidy but you can still get tiny little pieces of ice in there and you just pour everything out it's a fairly easy drink to make at home you can be a little fancy and top it with whipped cream and garnish it with cocoa powder so this is a frappe when your friend comes over to your home during summer very easy very fancy drink to make avogadro you see avogadro in a lot of dessert menus in italian restaurants very straightforward ice cream topped with espresso i always choose vanilla ice cream with avocado simply because it enhances the flavor profile of the espresso the most kind of like a plain canvas it'll take on any other flavor very easy you just pour espresso directly over the ice cream it makes for visually stunning dessert it's strong you still get that you know coffee espresso flavor in it by the same time you get the sweetness and creaminess of the ice cream dig in and delicious it's really good you see the layering of the espresso and the ice cream and as it melts you know the color sort of changes it's really beautiful and it's really really easy to make at home so around the world people pull different espresso shots using different machines and gadgets and today we'll be showcasing uh just a couple of those vienna coffee so for vienna coffee we're also going to be using double espresso shop we add a little bit of a chocolate powder at the bottom of our cup to add the additional layer of flavor into a vienna coffee pull a double espresso pour it right into the chocolate and then you will mix it to create that really thick texture and while she is melting the chocolate we will be frothing some milk so to complete the drink you just basically top it up and you can use cream you can use milk the goal is to create that really heavy texture and frothy and you see them separate and create a layer of foam on top of it and top it up with this whipped cream since we're using chocolate at the bottom of the cup i think it's also a really nice touch to add a little bit of chocolate on top of it it's relatively similar to the mocha beverage that we made earlier in mocha we're still having more espresso for this is entirely trying to make it as chocolate as possible really creamy and still get a little bit of that espresso flavor to it cafe freddo the freddo is mainly drink in greece in southern europe you need to pull a double espresso you need ice and you need some sugar and you can sweeten your espresso as you like here i have close to one tablespoon you don't stir it you will put it into your sugar with a lot of ice cube shake it like a cocktail after shaking you will have this nice chilled espresso you still get a little bit of that heavy body long-lasting aftertaste i've seen some people actually put them into a glass of cold milk turkish coffee the main device that is used is an e-brick or a chess v we start with finely grind seven grams of coffee into the e-brick unlike brewing like regular espresso there's no pressure we're using 70 grams of room temperature water i'm gonna turn this on to high and as soon as i move this e-brick to the fire i'm gonna start my timer and in about two minutes or so this will be ready you will see that it is slowly simmering and once you get a little bit of foam on the side turn your fire lower and all this could happen within like a minute to a minute and a half it's happening now and i am at 30 seconds so now i'm gonna like lower down my fire while maintaining my distance you will see there's a layer of crema that is built up on top of it and we really don't want to lose it the biggest challenge of brewing ebrik this way is actually over extraction of the coffee which makes your coffee really bitter and we're gonna pour it directly into the cup see that really really nice layer of crema above it that's the goal there's no filtration method which is why you grind your espresso really really fine hoping that after you pour it and you wait for it to settle down all the grinds is going to be at the bottom of the cup so when you drink it it will just maintain at the bottom of it it has all the characteristics of an espresso beverage bold strong thick crema right above it really really heavy body so compared to a regular cup of espresso i think they are relatively similar there's always an espresso-based beverage for everyone just remember that espresso is a type of brewing method you can just go ahead and look for a coffee bean that fits your favorite profile and make a cup of espresso for yourself

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Keywords: method mastery, epicurious method mastery, method mastery epicurious, method mastery epi, epi method mastery, epicurious espresso, how to make espresso, espresso drinks, espresso recipes, doppio espresso, how to make frappe, how to make flat white, coffee recipes, coffee, how to make coffee, epi coffee, coffee project, coffee project ny, sum ngai, kaleenah teoh, coffee project new york, how to make every coffee, every coffee, epi, method mastery coffee, cafe, epicurious

Id: lVeNTofDB2k

Length: 34min 8sec (2048 seconds)

Published: Mon Sep 28 2020