Layering a latte macchiato or a mocha

Latte macchiato is a popular drink in many parts of Europe. However, most traditional cafes in Croatia don't offer it, and might not even know how to make it. Instead, you could ask for a similar drink: bijela kava (white coffee).

Note the difference between latte macchiato (which is milk "stained" with coffee) and espresso macchiato (which is an espresso "stained" with milk). They are separate drinks, and you should never confuse them. If you order a macchiato, you'll get the latter.

However, unlike most drinks latte macchiato is usually presented as a layered drink, in a tall glass. Making one is easier than it seems. Latte macchiato is mostly about milk, so milk should be given a priority. Follow the instructions for cappuccino, but the milk goes in first and there should be more milk than foam.

Then you touch the top of the foam with spoon... and slowly, gently pour coffee over the back of the spoon. The coffee will get settled in the middle layer, between milk and foam.

If you're making a mocha, you can make it in four layers: put syrup in first, than milk (gently), and then coffee. If done right, you should get a four-layer drink.

Coffee is a sensory experience. A well-presented coffee can have a huge effect on someone's enjoyment of coffee.

Still, it usually tastes better when stirred. So I suggest you do that before drinking :)

Making a mocha

Caffè mocha is basically a cappuccino flavored with chocolate, sometimes with whipped cream on top. It's also called chocolate cappuccino or mocaccino. Do NOT confuse it with similar sounding terms:

• Moka coffee is coffee made in a moka pot
• Mocha coffee beans are beans grown near (or shipped from) the port of Mocha (or Mokha), Yemen

It should taste delicious, creamy, sweet, chocolaty, smooth, velvety and luxurious - like hot chocolate with a punch of coffee. It's a good breakfast drink or a dessert by itself - it can pack some serious calories, especially if you make it with whipped cream. Don't be afraid of putting extra sugar in it - it helps bring out the chocolate. Also, since you get all the syrups and flavors, coffee is a bit muted - which means you can get a delicious mocha even with rather unexciting coffee.

Making it is similar to cappuccino, so refer to those instructions as well. You will need some espresso (or moka pot coffee, or aeropress coffee), foamed milk, and chocolate syrup. If you don't have chocolate syrup, you may mix cocoa powder and some water instead. Optionally, you might want to use whipped cream too. Once you prepare them, do the following steps.

Step 1: Add chocolate syrup of your choice. You might think this would be enough, but you really want to add more than this (double or triple) if you want to seriously taste the chocolate, since milk really dilutes the taste

Step 2: Pour in coffee and stir well to blend with syrup, maybe add a little more syrup

Step 3: Add milk/foam

Step 4 (optional): Add whipped cream on top

Step 5: Drizzle syrup or cocoa powder on top and serve

Best whipped cream is, of course, one you make yourself. Using the aerosol whipped cream simply does not have the same taste.

Standard whipping cream stuff. You can add aromas to your cream too.

If you're making a larger quantity, use something more powerful than milk frother

Layered mochas. Heavier whipped cream will sink through the lighter foam - especially visible on the right drink which has far more foam. I have also been very conservative with whipped cream. In plenty of cafes you get a huge mound of whipped cream.

A four-layer mocha. Chocolate is the bottom layer - in this version it's not pre-mixed with coffee. A bit light on milk. Stir before drinking.

Or, if you want to show the world just how Croatian you are, you can use this:

Using the white chocolate syrup instead, you'll get a white chocolate mocha. Using syrups in other flavors... well, you can get interesting results. Just remember: the more flavors and syrups you add, more calories you drink, and you can taste less of the actual coffee...

Making a cappuccino

A cappuccino (/ˌkæpəˈtʃiːnoʊ/; Italian pronunciation: [kapputˈtʃiːno]) is an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk (originally: cream) is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. -Wikipedia

Cappuccino is probably the best-known coffee drink worldwide, and it's an excellent breakfast drink. You can get it in pretty much any place where coffee is served. A cappuccino typically has one shot of espresso (20-30 ml), and the rest of the drink is split approximately half/half between hot milk and milk foam, taking a volume of approximately 150-180 ml - however, you'll find places where the drink is larger, or where ratios are somewhat different. But the basic formula - coffee, milk and foam - doesn't change.

Note: If you're in Croatia at someone's home, and someone asks you if you want a coffee or a cappuccino, by "cappuccino" they'll often mean instant stuff. Therefore, it's best to ask.

Ideally, you'd have an espresso machine with a steam wand... But you can make a pretty good cappuccino without those. Instead of espresso, you may substitute moka or aeropress coffee pulled in a more concentraded way. Won't be the same, but you'll like the result.

The milk should ideally be heated to 65-70 degrees celsius and frothed with a steam wand... or at least a battery-operated frother. This way you can produce a silky smooth and wet microfoam, which you can pour as latte art, and which will separate into milk and foam layers by itself... But doing that is not easy.

Instead, you can get rather satisfactory results using some other methods of frothing milk - though you won't get as perfect results, you'll end up with a pleasing drink at low cost and low gear. Here's two methods:

The jar method

1. Put milk into a jar
2. Close jar and shake like mad
3. Open the jar and microwave the milk to stabilize the foam

The French Press method

1. Pre-heat the milk
2. Put milk into French Press
3. Pump up and down strongly a few times
4. Take the plunger out and put it into a sink or somewhere, and swirl the milk around (you may microwave it too).

Ideally, the final milk volume should not be over 50%-ish more than what you had at start. If it's doubled, it is probably too dry. If you're wondering whether to do coffee or milk first - go with coffee, to get the best milk possible. Cappuccino is very much about the milk.

Once you got your coffee and milk ready, it's time to mix them:

Step 1: Pour in coffee

Step 2: Add milk/foam. If your foam is too dry to pour, use a spoon

Step 3: Decorate (optional) and serve

You may use cocoa powder, cinnamon powder, chocolate syrup etc. to decorate the cup, or maybe not

Here's another cappuccino, undecorated foam in a clear cup and with foam made using a milk frother.

Congratulations! You got yourself a cup of homemade cappucino, done with minimum of gear and pretty close to the stuff they serve in most cafes. Probably good looking too.

Coffee drink recipes

I already wrote a few articles about making coffee. Basic coffee. You can find them in the How to make coffee - instructions link to your right. Besides that, I'll also share recipes for coffee-based drinks, such as cappuccinos etc. - with a step by step guide, of course. You will be able to find them using the How to make coffee drinks - recipes link to your right. I wanted to separate the two :)

For coffee drinks that traditionally use espresso, you can substitute with moka or a strong shot of Aeropress. It won't be the same, but it will work nicely and get you delicious results.

For a start, here's a nice visual guide that you will find useful: