Yield: 6 cups
18 ounces of espresso
3 cups of mile (whole or 2% work best; skim milk won’t froth much)
4 tablespoons sugar
1. Make espresso, but do not pour it into cups yet.
2. Heat the milk until little bubbles form around the edge of the pot. Watch carefully so it doesn’t boil over and burn.
3. Pour the hot milk into a blender and blend briefly on high; this will froth the milk.
4. Fill each coffee cup with 1/3 cup of espresso. Add 2 teaspoons of sugar and stir. Fill the rest of the cup with the foamy milk and serve.
Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts
Monday, December 5, 2011
Macchiato (Espresso with Milk)
Yield: 6 demitasse cups
18 ounces This coffee is ‘spotted’ with mild. (The word for spotted in Italian is macchiato.) According to Ms. Warren’s book, the drink is popular with elderly men who believe they are too frail for the undiluted espresso of their youth. In my experience, those who like their coffee strong order this. Jack often orders it. You will need a stove-top espresso pot or a modern electric espresso maker. The directions below are for a stove-top espresso pot that holds 2 ½ cups of water. In Eritrea, this is served in small glasses without handles.
6 level tablespoons dark-roasted Ethiopian finely ground coffee
4 tablespoons sugar
½ cup milk
1. Separate the top and bottom of the pot and remove the basket.
2. Put 2 ½ cups of water into the bottom half. It will come to just below the safety valve.
3. Return basket to the bottom half, and fill it with the ground coffee, packing it down with the back of a spoon. The basket will be filled nearly to the top.
4. Screw the top half of the lid on tightly.
5. Place the pot over medium heat and allow it to boil until it stops sputtering and the top half of the pot is nearly full of coffee. This takes 5 to 10 minutes (depending on altitude).
6. Put 2 teaspoons of sugar into each demitasse cup.
7. Heat the milk in a separate pot until bubbles form around the edge. Watch carefully or the milk will boil over and burn.
8. Fill each cup with espresso.
9. Use a spoon to drop a few spots of milk into the coffee, and serve.
18 ounces This coffee is ‘spotted’ with mild. (The word for spotted in Italian is macchiato.) According to Ms. Warren’s book, the drink is popular with elderly men who believe they are too frail for the undiluted espresso of their youth. In my experience, those who like their coffee strong order this. Jack often orders it. You will need a stove-top espresso pot or a modern electric espresso maker. The directions below are for a stove-top espresso pot that holds 2 ½ cups of water. In Eritrea, this is served in small glasses without handles.
6 level tablespoons dark-roasted Ethiopian finely ground coffee
4 tablespoons sugar
½ cup milk
1. Separate the top and bottom of the pot and remove the basket.
2. Put 2 ½ cups of water into the bottom half. It will come to just below the safety valve.
3. Return basket to the bottom half, and fill it with the ground coffee, packing it down with the back of a spoon. The basket will be filled nearly to the top.
4. Screw the top half of the lid on tightly.
5. Place the pot over medium heat and allow it to boil until it stops sputtering and the top half of the pot is nearly full of coffee. This takes 5 to 10 minutes (depending on altitude).
6. Put 2 teaspoons of sugar into each demitasse cup.
7. Heat the milk in a separate pot until bubbles form around the edge. Watch carefully or the milk will boil over and burn.
8. Fill each cup with espresso.
9. Use a spoon to drop a few spots of milk into the coffee, and serve.
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