Chris has been perfecting his barista skills this past year. Tools: stovetop Italian moka. organic whole bean coffee. grinder. manual stovetop milk frother. organic whole milk. raw sugar. lots of love. I definitely feel spoiled most mornings when I get my pick of an espresso, cappuccino, or macchiato served promptly when I awake. Since we got back from Italy last weekend, the marocchino has been added to the menu. And each day it's gotten a bit more refined. Here's a log of one of the first attempts (a cappuccino was also being made alongside the marrocchino).
1. Wet the inside of a small glass. We use these great vintage ones passed down from my grandmother. I'm not quite sure what their proper use is for....juice maybe? Anyway, it's a little larger than an espresso cup.
2. Sprinkle enough sugar in the glass to coat the insides and rim (depending on your sweet-tooth you may want to shake out the excess or leave some in).
3. Drop a small piece of high quality dark chocolate into the bottom of the glass.
4. Prepare a fine dark roast of espresso. We use our stovetop Italian moka for this.
5. Pour an espresso shot worth of the brew into the bottom of the glass over the chocolate.
6. Steam and froth your milk. We use whole organic milk which seems to work the best, and a great manual stovetop frother...you heat the milk on the stove, then pump the screen attached to the lid through the milk until it's good and thick.
7. Pour a small amount of the steamed milk over the espresso. Then spoon more schiuma (froth) on to the top.
8. Dust the top with dark chocolate cocoa powder.
9. Stir lightly and enjoy!
Definitely worth trying out! And it will for sure keep my coffee cravings at bay until we fly across the sea again.