Comprehensive Guide to Espresso Beverage Preparation and Preparation Standards

Preparation Standards for Simple Espresso Hot Beverages

The preparation of simple espresso beverages follows specific marking and routine procedures to ensure consistency. For a basic Espresso (Solo or Doppio), the beverage marking is ES/E. The routine begins by skipping the milk steaming and syrup addition steps. For a Solo espresso, $1$ shot is prepared, while a Doppio requires $2$ shots. These shots are poured directly into the cup. If the customer requests decaf, this parameter is marked in the Decaf box. For an Espresso Macchiato (EMS/EM), the routine includes steaming milk using a milk pitcher and following the standard steaming routine. A Solo Macchiato uses $1$ shot and a Doppio uses $2$ shots. The final step involves using a spoon to add milk foam (crema de leche) to the espresso. Espresso con Panna (ECP) follows a similar shot routine with $1$ shot for Solo and $2$ for Doppio, but skips milk steaming and instead finishes with a half-turn of whipped cream (nata).

Technical Standards for Espresso Cortado and Flat White

The Espresso Cortado, marked as EC, requires steaming milk to the "Short" line of the pitcher for precisely $2$ seconds. The coffee component consists of $2$ Ristretto Espresso shots. Standard Mastrena™ I and II machines should use the specific Ristretto button for this. The shots are poured directly into the cup, and the steamed milk is added with the assistance of a spoon, finishing with a heart-shaped Latte Art design.

The Flat White (FW) is characterized by the use of whole milk and Ristretto shots. The milk is steamed to the "Tall" line for $2$ seconds (Latte steaming time) at the standard temperature. The routine requires $2$ Ristretto shots poured directly into the cup. The pouring technique is critical for quality: milk is poured until the cup is half full, then the pitcher nozzle is lowered near the espresso at the center of the cup. The flow is gradually increased to bring foam to the surface. A steady side-to-side motion of the wrist creates waves in the espresso, and the pitcher is gradually pulled back toward the rim. To finish, the cup is leveled, the pitcher is lifted, the flow is reduced, and a straight line is drawn through the center of the design to complete the Latte Art.

Preparation of Caff Americano and Caff Latte

The Caff Americano (marked A) is prepared by pouring espresso shots into the cup and then filling the remainder with hot water. The shot counts are $1$ for Short, $2$ for Tall, $3$ for Grande, and $4$ for Venti. If syrup is requested, the standard pump counts are $2$ for Short, $3$ for Tall, $4$ for Grande, and $5$ for Venti. However, if Blonde Espresso is used with extra syrup, the counts adjust to $1$ for Short, $2$ for Tall, $3$ for Grande, and $4$ for Venti.

The Caff Latte (marked L) involves steaming milk for $2$ seconds using the line corresponding to the drink size. The shot counts are $1$ for Short, $2$ for Tall, $2$ for Grande, and $3$ for Venti. Syrup pumps, if requested, follow the standard $2/3/4/5$ sequence or the Blonde Espresso sequence of $1/2/3/4$. The milk is poured until it reaches $6\,mm$ below the rim, finishing with Latte Art. For a Latte without foam, a spoon must be used to hold back the foam while pouring.

Standards for Caff Latte Macchiato and Cappuccino

The Caff Latte Macchiato (marked LM) differs in that the espresso is poured through the milk foam. Milk is measured to the correct line and steamed according to the standard routine. Shot counts are $1$ for Short, $2$ for Tall, $2$ for Grande, and $3$ for Venti. Syrup pumps follow the $2/3/4/5$ (standard) or $1/2/3/4$ (Blonde) distribution. Milk is poured until $12\,mm$ below the rim, and then the espresso is poured through the center.

The Cappuccino (marked CAP) requires milk to be measured to one line below the standard mark for the pitcher size. It is steamed for $6-8$ seconds to create significant foam. Shot counts are $1$ for Short, $2$ for Tall, $2$ for Grande, and $3$ for Venti. Syrup pumps use the HBS (Half-Dose) standard: $1$ for Short, $2$ for Tall, $3$ for Grande, and $4$ for Venti. The milk is poured freely to reach $6\,mm$ below the rim, aiming for a $1:1$ ratio of milk to foam. A "Dry Cappuccino" consists only of milk foam, requiring a steaming time of $8$ seconds. For Grande or Venti dry caps, two pitchers filled to the Tall line may be used, and a spoon is required to ensure only foam enters the cup.

Mocha, White Mocha, and Caramel Macchiato Routines

Caff Mocha (M) and White Mocha (MB) share similar build routines. Milk is steamed normally, and shots are poured directly into the cup ($1$ for Short, $2$ for Tall, $2$ for Grande, and $3$ for Venti). The sauce (Mocha or White Mocha) is added using $2$ pumps for Short, $3$ for Tall, $4$ for Grande, and $5$ for Venti. For Blonde Espresso, the pumps are $1$, $2$, $3$, and $4$ respectively. The barista must stir the espresso and sauce together before filling the cup with milk to $12\,mm$ below the rim. Both drinks are finished with $1.5$ turns of whipped cream.

The Caramel Macchiato (CM) is marked by its layered presentation. Milk is steamed normally, while shots ($1$ for Short, $2$ for Tall, $2$ for Grande, and $3$ for Venti) are poured into shot glasses first. Vanilla syrup is added to the cup using HBS pumps: $1$ for Short, $2$ for Tall, $3$ for Grande, and $4$ for Venti. Steamed milk is poured to $12\,mm$ below the rim, and then the espresso is poured through the foam in the center. The beverage is finished with a caramel drizzle in a specific pattern: a cross design repeated $7$ times followed by a double circle.