ESE Coffee Pods - Perfect Espresso every time!
Dr Watson's Coffee Blog -
Coffee Recipe Ideas
ESPRESSO (Recommended: RED POD)
Description: The spirit of coffee, Short Strong Smooth Coffee -The Ultimate Taste-Italian Rocket Fuel.
Method: Place POD in machine, Close arm and brew into demitasse or shot glass
CAPPUCCINO (Recommended: BLACK OR RED POD)
Description: A Best Seller- A Third each Short Strong Coffee Steamed Milk & Lashings of Froth - Finished off with sprinkles of Chocolate or Cinnamon
Method: Using a large cup, brew the coffee as Espresso. Foam the milk so you have half a jug of foam, then shake the foam onto the coffee. Top up the cup using the rest of the hot milk. Finish with a sprinkle of chocolate.
DOUBLE ESPRESSO (Recommended: RED POD)
Description: An Espresso but twice the size twice the power twice the flavour
Method: Brew 2 Espresso’s into a large cup using 2 pods, one after another.
CAFFE MACCHIATO (Recommended: RED POD)
Description: An Espresso served in an Espresso cup topped with milk foam (a mini
cappuccino with an attitude!)
Method: Brew an Espresso into a small cup or shot glass. Teaspoon on top of the
coffee, a small amount of Cappuccino foam.
CAFFE LATTE (Recommended: BLACK OR RED POD)
Description: A tall glass of our full flavoured coffee added Hot Milk and a foam topping make this a Trans-Atlantic hit.
Method: Make an Espresso in a tall glass. Foam the milk but instead of doubling the milk volume, stop after making 1/2 as much foam. Pour the milk into the glass, the foam will stay in the jug, topping the drink at the end.
CAFFE MOCHA (Recommended: BLACK OR RED POD)
Description: A Latte with more than just a hint of chocolate
Method: Exactly the same as the Latte but before adding the milk, mix 2
tablespoons of hot chocolate powder with the Espresso. Add whipped cream for extra indulgence!
AMERICANO (Recommended: BLACK POD)
Description: Single or double Espresso, topped up with water to the desired strength
Method: Fill a 6oz cup with 4oz of boiling water (using the hot water button), add an Espresso directly into the hot water, add milk to taste. You may prefer the added strength of two pods.
Add a shot of Spirit to the Latte, and make the following:
Trinidad Latte = Rum, St Andrews Latte = Scotch,
Moscow Latte = Vodka, St Tropez Latte = Brandy
And why not change the names for special offers and events?
How to foam and steam milk
For the best results… always use cold milk!
The Correct shaped jug is also important,
Straight sides or narrowing at the top never wider at the top!
Step one: Fill the jug to between 1/3 and ½ full.
NEVER FILL MORE THAN ½ AS YOU WILL BE DOUBLING THE VOLUME OF THE MILK.
Step two: Insert the tip of the nozzle just under the surface of the milk.
Step three: Fully open the steam valve.
Step Four: As the milk takes in air, you will hear an intermittent hissing sound. Continue lowering the jug in one motion, so that the nozzle is always just under the surface of the milk. The lowering will stretch the milk and create the foam.
YOU WILL BE DOUBLING THE VOLUME OF THE MILK, SO NEVER FILL MORE THAN ½ FULL.
Step five: When foaming is complete, lift jug so as the tip of the nozzle is buried in the milk in order to raise the temperature. At 140 F, turn off the steam and remove the steam wand from the jug. Do not exceed 140 F as the milk will scorch and the foam dissipates.
Step six: Clean the steam arm with a damp cloth, making sure all the milk is wiped off from the sides AND the underneath of the steam wand. If this is not wiped off, it will caramelise and harden with further use, and be much more difficult to clean off.
Always use fresh, cold milk for Cappuccino’s. Hot milk can be
re-used for Latte’s, mocha’s etc.
Pods and accessories, including Foaming jugs and thermometers are available from Espressione