Ristretto

Restricted double espresso extracted to 15-20ml in 15-20 seconds.

Espresso

Double espresso extracted to 30-35ml in 25-30 seconds.

Long Black

Double espresso extracted to 30-35ml in 25-30 seconds over hot water.

*Presentation should display a thick, rich crema.

Short Macchiato

Double espresso extracted to 30-35ml in 25-30 seconds.

*Spoon a small amount of velvety textured milk on top

Long Macchiato

Double espresso extracted to 30-35ml in 25-30 seconds over hot water. Spoon a small amount of velvety textured milk on top.

Flat White

Double espresso extracted to 30-35ml in 25-30 seconds.

*Top espresso with medium-textured, velvety milk. Foam thickness on top should be 1/2 cm.

Latte

Double espresso extracted to 30-35ml in 25-30 seconds.

*Top espresso with medium-textured, velvety milk. Foam thickness on top should be 1cm

Cappuccino

Double espresso extracted to 30-35ml in 25-30 seconds. Top espresso with thick-textured, velvety milk.

Top with chocolate or cinnamon. Foam thickness on top should be 1/2 of cup.

Mocha

Put 25ml chocolate sauce in the base of the cup. Double espresso extracted to 30-35ml in 25-30 seconds.

*Stir contents, top with medium-textured, velvety milk.