Recipe by Janine Babauskis
• 100g of coffee beans (10 serves)
• Water – 150mls per serve (280ml cup)
• Milk – 100mls per serve
Grind coffee for 1 minute, speed 8
Add 10grams of ground coffee to the TM for each serve
Add 150mls of water per serve and heat, 80°C, speed 1 (approximately 4 minutes for 4 serves)
Pre-heat cups and plunger pot with boiling water.
Pour coffee into a plunger pot after 1minute standing in the TM bowl.
Rinse the TM and add milk, heat at 80°C speed 1. Once milk has reached the set temperature, froth by increasing to speed 8 for 20 seconds. You now have your milk for your flat white or Latte.
Pour 120mls of coffee into each cup and add milk to taste.
For your long black pour boiled water from the kettle into a cold cup and then top up with the coffee made in the TM. This will retain the beautiful coffee flavour.
For Cappuccino, re froth the milk with the MC out. This will aerate the milk further and produce the extra froth. You can place the steaming basket on top to stop any splashing.
Adjust the strength according to taste by increasing/decreasing the amount of ground coffee per serve or add less/more milk. The coffee and milk are best heated at 80°C to retain their true flavour. (Coffee will be burnt and the milk scolded which alters the flavour if heated on higher temperatures) For a long black, add 200mls of water to the TM Bowl and one serving of coffee, following the method above. This is a very quick method, producing a great tasting coffee.
I have used all variations of milk and they all give different results regarding the froth. I use raw milk and get a great froth. I was told that the lower fat milk varieties produce more froth. I haven’t found this to be so. For health reasons I use full cream unhomogonised milk or raw milk. Experiment with the different types of milk yourself, starting with your preferred weekly purchase.