Guidelines for various espresso-based coffees

[Tsiros]

I tried looking up wikipedia C.G., here on H.B. but i can't seem to find a basic how-to for coffees. I mean, i am making a latte, ok, so... do i make the espresso before i steam the milk? after? a single espresso is too little, if i put one part espresso and two parts steamed milk... the espresso gets "lost". What is *steamed* milk anyway? oh God i need a manual heeeeeeelp... *whimper*

[HB]

I recommend a couple evenings perusing the Getting Started section of the Resources page. Although it's really a collection of articles rather than a soup-to-nuts guide, it will get you started. Most importantly, articles like Jim's Home Barista's Guide to Espresso give you the background and vocabulary behind online espresso forum discussions.

As to your specific questions:

• espresso before i steam the milk? Depends on the machine; if it can steam and pull shots at the same time, ideally finish steaming as the last of the espresso drips out. If you have to wait for the machine to reach steam temperature, I prefer brew first because steaming first makes it nearly impossible to reach correct brew temperature with any accuracy.
  
• a single espresso is too little I agree, and have never bothered with them.
  
• What is *steamed* milk anyway? Milk heated with steam without injecting air (see Milk Frothing Guide).

It may be helpful to focus on one area at a time (e.g., no milk drinks: managing brew temperature, correct extractions; milk drinks: steaming, different types of drinks, texturing) instead of overwhelming yourself with too much technique advice and information. Sometimes in ones rush to obtain a preconceived result, one forgets to enjoy oneself. I'm guilty of it from time-to-time... usually around the end of a review cycle.

[Tsiros]

Thank you for your ideas, your pointers and your guidelines! I appreciate it a lot. I will stick to single shots and try to become, if not good at least, consistent with it.

You have a nice site, as well. I would suggest a different theme, other than brown, because we see brown all the time when dealing with coffee. We need something ever so slightly contrasting... but... oh well.

[HB]

I will stick to single shots and try to become, if not good at least, consistent with it.

The majority opt for doubles because the extra coffee / puck thickness offers a wider margin of error. I suggest starting with doubles and if you seek a greater challenge later, switch to singles.

I would suggest a different theme, other than brown...

Brown doesn't do it for you? I like the color scheme of the site a lot better than the original. If you have specific ideas, stop by the Suggestion Box. Oh, and web designers who work for unsung fame and coffee samples are especially welcome.