caffe con schiuma: how to

Another recipe that I learnt, from someone who I also hold close to my heart, is how to make caffe con schiuma.

Now you are probably asking yourselves ‘what on earth is caffe con schiuma?’

It is purely a drink which is prepared in such a way as to produce ‘schiuma’ (coffee flavored cream) on top of an espresso. The cream is usually called the ‘crema’. The crema that is placed on the top of the espresso resembles the same crema that is produced from a barista made coffee.

Wet Ingredients

The first bit of froth that comes out of the nozzle of your peculator

Dry Ingredients

Illy ground coffee (whichever coffee you prefer)

Teaspoon of caster sugar Nb. Make sure you have one espresso cup for your shot and one espresso cup to prepare your schiuma

1. Place perculator on stove on medium flame (if you have gas) and wait patiently for the first bit of coffee to ooze out of the top of the nozzle.

2. As soon as you see that first bit of coffee come out, pour about a teaspoon of coffee into your cup that is holding the caster sugar.

4. Once poured over the caster sugar begin to whisk away the coffee and the caster sugar until it begins to form a creamy, slightly thick syrup.

5. Once the syrup is formed grab your spoon and drop a teaspoon onto your espresso. Nb. Do not place the teaspoon into the espresso.

6. The syrup once placed into the espresso should sink to the bottom and slowly rise to then form a thick crema on the top of your espresso shot.

7. Leave the espresso to sit for moment before taking your first sip. This will allow for the sugar to completely dissolve and create a sweet crema on the top of your espresso.

Allora, finito!