Author: Austin Barker

A caramel macchiato is vanilla-flavored steamed milk “marked” with a shot of espresso and finished with a caramel drizzle. It is one of the most popular coffee-shop drinks in the world, and it is built in a specific order, vanilla and milk first, espresso poured on top, caramel last, which is what gives it the…

Frothing and steaming both add air to milk, but steaming uses the pressurized steam from an espresso machine to heat and texture the milk at once, while frothing is any method that whips air in, with or without heat. You do not need an espresso machine to get cafe-quality foam at home, a five-dollar handheld…

Cold foam is cold milk (or a milk-and-cream mix) aerated into a thick, pourable foam that floats on top of an iced drink instead of melting into it. It is the silky cloud you see on a Starbucks cold brew, and it takes about 30 seconds to make at home with nothing more than a…

An affogato is an Italian coffee dessert made by pouring a freshly pulled shot of hot espresso over a scoop of cold vanilla ice cream — usually gelato — and serving it immediately. That’s the entire recipe. No syrups, no whipped cream, no garnishes. Two ingredients, one cup, and a 30-second window to eat it…

If you’ve ever scanned a café menu and wondered why a “breve” costs a dollar more than a latte, the answer comes down to one ingredient: half-and-half. A breve is an espresso drink made with steamed half-and-half instead of milk, which gives it a noticeably richer body, a denser foam, and roughly double the calories…

A moka pot makes strong, concentrated coffee on your stovetop in about 5 minutes — no electricity required, no pods, no $500 espresso machine. Water boils in the bottom chamber, steam pressure pushes the water up through ground coffee in the middle filter, and the brewed coffee collects in the top chamber. The result isn’t…