What drinks do you make for your friends who arent coffee lovers but love *$? Since I have my machine somewhat dialed in, I want to start making other drinks. I dont think my friends have the palate for a shot of espresso. So far I have made a pretty decent vanilla latte consisting of .5oz or less of torani sugar free vanilla, 1oz espresso, topped with some steamed milk.

I make 6oz cappuccinos unless they request something else. A lot of people are surprised by how sweet properly steamed milk tastes, and latte art is always well-received. Pro tip: hearts are ridiculously easy to pour, and girls love them

Some people like Americanos with a bit of milk and foam. I also have some Starbucks vanilla and pumpkin spice syrups on hand for the girly men like my brother who can't handle their coffee tasting like coffee

Most of the time if I have a crowd over, I'll make coffee, but if it's for one or two people who are not coffee aficionados, I'll usually make them something resembling Starbucks Carmel Macchiato, basically a double shot of espresso with a pump of sugar free vanilla syrup made into a cappuccino with sugar free caramel syrup on top and maybe a dusting of cinnamon. My parents enjoy coffee, black while my in-laws prefer coffee with cream and sugar or a milk based espresso drink.

I hate to admit that I used to enjoy Starbucks Caramel Macchiato made extra hot, and set about to duplicate it with a steam toy another lifetime ago before I'd ever tasted a good straight shot of espresso. We've all got to start somewhere.

I also found a use for those 3 ounce brew bells that I picked up when first starting out besides trying to steam milk in them for a real espresso macchiato, I'll fill them with milk or cream for the coffee service.

Whatever they want; they are the guests. I do suggest going one level less on milk than usual; but I don't insist. Now that I've finally figured out what it is (those round brown/black blocks in Hispanic groceries), I recommend Panella shavings instead of sugar.

I usually do 6 ounce cappuccinos or 8 ounce lattes unless they ask for something else. I've converted many people to drinking short cappuccinos by giving them well steamed milk and high quality espresso. If they insist on more sugar, adding some hot chocolate or sugar usually does the trick.

breduta wrote:What drinks do you make for your friends who arent coffee lovers but love *$?

Many times just coffee if it's for a crowd (and anything over 4 extras is a crowd to me). I can brew a pot of really nice coffee in under 6 minutes and serve it fresh. Can't pull shots that fast - because I'm deliberate and fussy.

For espresso guests everything from straight shots to lattes (with macchiatto, cappuccino or pingos in between). I use half heavy cream and half chilled water instead of milk - it's silkier and sweeter when steamed.

I'll make straight shots, americanos, macchiattos and 5.5oz cappuccinos.
I'll add simple syrup into the cup for those who light a sweeter shot.

Even those who drink the supersized starbucks mochas etc tend to be shocked and pleased in the end.
If they don't like coffee - I serve them tea.

For me, there is no one-size-fits-all answer to this . . . it all depends upon the number of guests and the guests themselves.

If we're having a dinner party for 20, I'll certainly brew coffee using my Chemex. If there are two or three couples over or dinner, I'll pull shots and make them what they want -- after all, they are guests. In this, it's no different (for me) than being in the wine trade: unless my guests are all "into" wine, I'll serve wine(s) I think go best with the meal, but I usually have an alternative close by for the person who prefers beer, doesn't drink red wine, wants iced tea or sparking water, etc., etc., etc. In other words, unless I know they have their own semi-automatic at home, if they ask for a latte, period, I'll give them a 12-ounce latte. But if they ask for a straight shot or a cappuccino, then I'm making 'em my way!

Cheers,
Jason

Whatever they want, though I suggest cappuccino if they ask for lattes. I never get requests for shots.

If they want brewed, we'll do a tabletop syphon pot, right at the table, for a fun show. If there is a lot of people, Ill either bang out cappuccinos, or brew a couple 8cup presses into a decanter and serve that.

It really depends on what kind of coffee Ive got. If I have a good espresso-prep coffee, then we use that.. If I have a good single origin, then Ill do brewed.

I try not to show off or raise expectations, keeping a low profile, not spouting everything I know plus an extra 20% that I'm making up ) treating the espresso service as normal----not that big a deal. The gear speaks loudly enough.

If I can offer a choice between caf and decaf, decaf wins at least 2:1 if it's in the evening.
Next, I say that I'm having a macchiato, and I explain that it's a straight espresso with just a little milk.

Always festive and welcomed is a bowl of freshly whipped cream--sweetened + vanilla. People will put it on in just about anything--mostly their finger tips. However, I typically try not to compete with Starbks confections: I'm not that good.

On the bar I have a few bottles of DaVinci syrups (mint, cinnamon, vanilla) caf and decaf along with a variety of sweeteners. Distribution shakes out at half cappas, and half others. Always some who ask for straight.

I usually make 6oz. cino and frequently suggest that they try using less (or no) sugar vs. what they get at *$s. It is surprising (well, not really) how often folk say that the resultant beverage is as sweet as they need/want. Often , they ask for another with NO sugar.

Len

It's a good excuse to splurge on Stumptown's Anniversary Blend

I like to split doubles, then put in about 5oz of milk, but I also put some vanilla extract, touch of home-made chocolate syrup, and a splash of maple syrup into the milk before frothing. Finally, I add a dash of cinnamon on the crema before making my poor attempts at latte art.

If they like varying sweetness I might leave out some or all ingredients. Of course, at the moment I am not good enough to serve my shots straight...I have only had about 2 that I wanted to drink striaght myself, and that for only about the first 30 seconds, then I decided to put milk, as the taste had changed....I have alot to learn....

I have a lot of espresso cups and only a couple for cappuccinos, so I pull an espresso shot, fill the espresso cup the rest of the way with steamed milk and top it off with a dollop of foam. This drink is much like what I was served in Buenos Aires called a Cortado. Calling the beverage a Cortado makes it seem special to guests, a drink most of them have never tasted before.

Fullsack wrote:I have a lot of espresso cups and only a couple for cappuccinos, so I pull an espresso shot, fill the espresso cup the rest of the way with steamed milk and top it off with a dollop of foam. This drink is much like what I was served in Buenos Aires called a Cortado. Calling the beverage a Cortado makes it seem special to guests, a drink most of them have never had before.

Seems to me the definition of "macchiato" is pretty flexible. That's what I call what you describe. And it's close, if not the same as what I've gotten recently from Gimme and 9th St. Don't correct me if I'm wrong. Couple of years ago I'd get what Luxxe, in Santa Monica called a "Baby Cappa." Same thing.

Anyway, it's as large a milk drink that I go for myself, and I suggest it for friends- - sans foam. Sometimes I'm able to connect with a little artfulness. BTW, last night, the most redeemable moment in the academy awards show was my serving, as if scripted, a cappa in a Pedro Alamadovar Illy cup (Penelope Cruz image.) The set of 6 is gorgeous and of course pricey, but I found a boxed set of two. Half-pricey.
http://www.wholelattelove.com/Illy/illy...ino_up.cfm

What distinguishes a Cortado, (cut), in Argentina, as I experienced it, is the espresso is cut by a very small amount of milk, my espresso cups don't have much room once I pull a double, so if I called it a macchiato, the expectation might be different plus, it wouldn't sound as cool.

what constitutes a 'true' cappuccino?