A cool, creamy twist on the classic cappuccino, topped with a spoonful of silky microfoam from the steam wand of your 20 Bar Espresso Machine, finished with a dusting of chocolate powder.
Serves 1
Ingredients
- 1 double shot of espresso
- 100ml cold milk
- 1 cup of ice
- 100ml milk for foaming
- 1tsp chocolate powder to dust
Method
1. Fill a tall glass with ice, fresh from your Ice Machine, and pour in your milk until the glass is three quarters full.
2. Using your 20 Bar Espresso Machine, fill the porter filter with two spoons of freshly ground coffee. To achieve a rich crema and full bodied espresso, look for recently roasted beans and grind fresh for each serving.
3. Push down firmly with the tamper ensuring no coffee is left loose. Now pull the espresso into an Espresso Cup and leave to cool.
4. Using the steam wand on your Espresso Machine, foam your milk on an angle with the tip of the wand partially submerged in the milk. This will allow for more air to get into the milk producing a thicker, more consistent foam.
5. Now to assemble. Pour the espresso over the iced milk and spoon the foam generously over the top.
6. Dust with chocolate powder, give it a mix and enjoy!
Notes
Cold milk foams beautifully with a steam wand once you get the technique right, keep the wand tip just below the surface to draw in air, then submerge it fully to texture the foam smooth. A large spoon helps you hold back the milk and just spoon the foam on top. For convenience, have your Ice Machine on stand by so you don’t have to wait for your ice trays to freeze over.