Specialty Coffee Machines

How do you make specialty Coffee drinks?

I have a very good coffee and espresso machine. Since the most complicated thing I know how to make with it is a cappuccino (which tastes very good), I was wondering if anyone knew how to make more complicated drinks that you might find at coffee houses. I assume they really aren’t that hard to make, its just that I can’t seem to get the proportions right…

Latte: Froth your milk (i’m assuming as you say you’re good at the esp. machine, you know how to do this) and add shots of espresso, I use 1 for 12 oz, 2 for 16 os, 3 for 20 oz.

Mocha: Make a latte, add your desired amount of chocolate I use 1 oz for 12 oz drink, 2 oz for a 16 oz drink, and 2.5 oz for a 20 oz drink. Also, I prefer Ghiradelli sweet powdered cocoa.

White Mocha: same as above, just use white chocolate

Also, you can add flavored syrups (in the same amounts as the cocoa), I use torani or monin, to make a drink like a vanilla latte.

If you want to make a blended drink:
Latte: 16 oz cup of ice, 2 shots espresso, splash of milk, scoop of vanilla frozen yogurt or ice cream. Blend until smooth. If you dont want fro-yo or ice cream, add a little more ice.

Add chocolate in the same proportions as above is you want a mocha version.

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Agriculture in Indonesia: Kangchu System, Rice Production in Indonesia, Specialty Coffee Association of Indonesia, Giling Basah $12.05 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Kangchu System, Rice Production in Indonesia, Specialty Coffee Association of Indonesia, Giling Basah, Aquaculture in Indonesia. Excerpt: Aquaculture in Indonesia is commonly practiced by raising fish on human feces as in China , India , and Vietnam . Indonesia produced 490000 tons of shrimp in 2004, which was 8 % of the world production for the year. In 1999, 507.513 ha of Indonesia was occupied by aquaculture, 60 % of which being brackish water ponds, 28 % being integrated rice -fish farming , and 12 % being freshwater ponds. References (URLs online) A hyperlinked version of this chapter is at Giling Basah is a term used by Indonesian coffee processors to describe the method they use to remove the hulls of Coffea arabica . Literally translated from Indonesian , the term means “wet grinding”. Confusingly, the Arabica coffee industry also uses the terms “wet hulled”, “semi washed” and “semi dried” to describe the same process. Most small-scale farmers in Sumatra , Sulawesi , Flores and Papua use Giling Basah. In this unique process, farmers remove the outer skin from the cherries mechanically, using locally built pulping machines, called “luwak”. The coffee beans, still coated with mucilage , are then stored for up to a day. Following this waiting period, the mucilage is washed off and the parchment coffee is partially dried for sale (to 30 % to 35 % moisture content).Processors and collectors then hull the coffee in a semi-wet state, which gives the beans a unique bluish-green appearance. This method of coffee processing is thought to reduce acidity and increase body, resulting in the classic Indonesian cup profile. The Giling Basah process can create a physical defect called a “goat’s foot” in green coffee beans. Sometimes the hulling machine partially crushes a soft