COFFEE DRINK RECIPES
 Traditionally, the term single or double was used to denote the number of espresso shots in a drink and the strength of the coffee over the other drink ingredients, not necessarily the size of the cup used. More recently however, people who order a double expect a bigger cup as opposed to a stronger drink. It is up to you and your customers to decide how traditional your drinks will be. The recipes below represent the most commonly accepted methods of making these drinks along with some recipes created by Cafe Moto. It is important for you to experiment and get creative! Personalizing your menu will establish customer loyalty and bring people back again and again for that perfect mocha or latte that only you can make the way they like. Thousands of drinks can be created using syrups, powders, extracts, ice, etc. Invent your own drinks or customize traditional ones to form your own unique menu. Cafe Moto is always happy to help!
ESPRESSO
We'll put this one first as it is the basis of most coffee drinks.
- RISTRETTO: "Short pour." Usually 1 ounce for a single and two for a double. The original Italian espresso.
- LUNGO: "Long pour." This is the typical American espresso and is 1.25 ounces for a single and 2.5 ounces for a double.
AMERICANO
Fill a cup (8 or 12 ounce) approximately two-thirds full of hot water. Add a single or double shot of espresso. Thick crema should float on the surface. Leave room for cream.
BORDER MOCHA
From south of the border comes "Chocolate de Mexico", a traditional Latin American drink with a unique, delicious blend of Mexican cacao, cinnamon and a hint of almond. To make a mocha, use one ounce of Cafe Moto's Chocolate De Mexico per 8 ounces of milk. Steam together, listening for a high-pitched squeal to become a low rumble. Add equal parts of coffee, or one or two shots of espresso. Top with whipped cream and sprinkle with Chocolate de Mexico.
BLANCO Y BLANCO
Using Cafe Moto's White Heat, froth milk and White Heat together and pour into a single shot of espresso. One ounce of White Heat per 8 oz. of milk should do nicely. Top with whipped cream.
BREVE
Prepare a double espresso. Steam half and half and gently pour on top of the espresso. Enjoy the richness.
CAFÉ AU LAIT
Fill a glass or mug half full with strong brewed coffee and top with steamed milk.
CAFÉ LATTE
Steam 12 to 14oz. milk between 120 F and 140 F. Prepare a single or double espresso. Pour espresso into cup and then tilt the cup and pour the milk slowly down the side. This lifts some of the espresso to the top of the cup and gives it a swirled, marbleized appearance. Sprinkle with nutmeg or cinnamon.
CAFÉ MOCHA
Mix chocolate with milk, steam in pitcher, frothing the mixture just a little for a creamy texture. Prepare espresso. Pour espresso into cup and follow with chocolate milk. Top with whipped cream and sprinkle with chocolate shavings or powder. Serving sizes vary greatly on this one, but generally 1 ounce of chocolate per 8 oz. milk is the proper formula. Many people will make a latte and then add chocolate syrup and allow the customer to stir the drink. This is fine but will cool the mocha a bit. A variation on this drink is the coffee mocha. Half a cup of strong coffee and half chocolate milk.
CAPPUCCINO
Probably the most famous, tricky, and frequently misspelled of the espresso drinks, is made by preparing 6oz. milk into a tight, thick foam (see steaming interlude). Pour a single or double espresso into an 8 oz cup. Hold the milk foam back with a spoon while the steamed milk is poured into the espresso. Follow this by scooping foam onto the top of the drink. Some baristas pour the espresso into the milk, thus flavoring the foam and giving it a stronger espresso flavor. More commonly the milk is poured into the espresso, which gives a subtler flavor. Make according to preference. Sprinkle with nutmeg.
ESPRESSO CON PANNA
Espresso topped with whipped cream.
HAMMERHEAD
An American creation meant to get you wired fast and furious, hence the reference to the shark. Good, strong coffee poured over two shots of fresh espresso. Leave room for cream. Usually ordered by very fast talkers with jittery eyes.
LATTECCINO
A cafe latte with the milk texture between a latte and a cappuccino. "Semi-frothy" in other words.
MACCHIATO
Traditionally, a single or double espresso with a dollop of milk foam; more recently the name has come to denote a caramel latte, topped with whipped cream and drizzled with caramel sauce. This is now known as a caramel macchiato, though it is technically a caramel latte.
Flavored Syrups
Using flavored syrups is as simple as knowing how much syrup to add to what quantity liquid. The most common measurements are:
- Monin syrups = ¾ oz. of syrup to 8oz. of liquid
- Torani syrups = 1.5 ounce of syrup per 8 oz. liquid.
There are three main methods of flavoring your coffee drinks with syrup. The first is to make the drink itself and then pour the syrup into the drink and let the customer stir it up. This is appropriate when trying to keep flavors separate, as in a layered drink.
The second method, which blends the syrup flavor into the drink more thoroughly, is to pour the syrup into the milk and steam together with any other ingredients you may be adding. For example, to make a chocolate mint mocha one would combine cold milk, chocolate (syrup or powder) and an ounce of mint syrup in a steaming pitcher and steam thoroughly before pouring over espresso. This is good for flavored lattes, mochas and hot chocolates.
The third method involves brewing espresso into a cup containing syrup. This works especially well if making a flavored cappuccino as it allows the hot espresso to blend with the syrup before pouring over the foam. It flavors the coffee but not all of the milk. This also works for flavored espresso and americanos.
Play around with these various methods as you make your drinks and figure out what works best for your recipes. Feel free to ask the Moto staff which flavored syrups are the most popular to get started with, adding new flavors as you become more confident and creative with your recipes.
ITALIAN SODA
An Italian soda is made by pouring carbonated water over ice and adding flavored syrup. Add a splash of half and half and you've got a Cremosa - Italian cream soda.
BLACK APPLE SODA
Fill a glass with ice. Add ½ oz. Monin apple and ½ oz. Monin blackberry syrup. Fill with 12 oz. carbonated water.
Tea Recipes
TEA AU LAIT
Tea of choice infused with 2oz. of hot water, fill remaining portion with frothy steamed milk. Usually served as a 12 oz. drink.
FREEZER
Fill a large glass with ice. Add 3oz. of chilled Berry Patch and 3oz. of raw apple juice. Fill with soda water almost to the top, then add 1oz. of raspberry syrup and a squeeze of fresh lemon. Garnish with lemon wedge. Generally served as a 16oz. drink.
JAMAICAN SODA
Fill a large glass with ice. Pour in 3oz. of chilled, strong hibiscus tea, add 1 oz. of passion fruit syrup and top with soda water. Garnish with an orange slice. Served as a 16 oz. drink.
CINNAMON TOAST
Fill a mug ¾ full with hot vanilla tea. Add 1 oz. of cinnamon syrup and fill with steamed milk. Top with foam and garnish with a cinnamon stick. Serve as a 12 oz. drink.
MOTO CHAI
Moto Chai is not only a tea blend but it is a concentrated beverage that is traditionally blended with milk and served sweetened with honey. Cafe Moto doesn't want to ship you water, so with the following recipes you might consider creating Moto Chai concentrate and offering this sensational tea beverage.
MOTO CHAI CONCENTRATE
Measure 6oz. of Chai tea in a 1 gallon pitcher, fill with hot water, let steep 5 minutes, no more; strain tea. Next add 2oz. of honey and 1oz. of vanilla syrup. This will make a concentrated version of Chai tea used to make both hot and cold Moto Chai drinks. The best way to store the tea is in an empty syrup bottle, leaving room at the top so you can shake it before using. This concentrate will last for 3 days so make sure to date the bottle when you make it.
COLD MOTO CHAI
Fill a large glass with ice. Shake Moto Chai to mix. Fill glass ¾ with Moto Chai concentrate. Top with cold milk. Served in a 16oz. glass.
Seasonal and Holiday Drink Recipes
A hot, steaming mocha on a chilly, gray morning, warming those frozen fingers, cupped close to your face to thaw that numb nose. It almost makes it worth going out on those cold winter days. We've provided some seasonal recipes to help make your menu extra cool in the summer and hotter in the winter, keeping the frenzied masses of caffeine addicts pleasantly subdued and better yet, perfectly satisfied in all seasons. We've also included some holiday recipes to add a little spice and cheer to your menu for those special times of year.
APPLE PIE LATTE
In a steaming pitcher combine 1/3 oz. Monin apple syrup, 1/3 oz. Monin cinnamon syrup, and 1/3 oz. Monin vanilla syrup with 8 oz. milk. Steam nice and hot. Pour over single or double espresso as you would a latte. Top with whipped cream. Sprinkle with cinnamon.
EGGNOG LATTE
Combine 12 oz. of milk with 1 ½ oz. Torani eggnog syrup and steam. Add to a shot of espresso and top with whipped cream and nutmeg.
NEW ZEALAND COCKTAIL
Prepare a gallon of New Zealand Sunny Slopes tea (see Tea brewing). Strain and chill. Fill a glass with ice and pour ingredients in the following order: 1 ounce Kiwi syrup, 2 oz. fresh orange juice, 2 oz. New Zealand Sunny Slopes, top with carbonated water. Creates a beautiful layered drink. Garnish with an orange slice and parasol. Remind customers to stir before drinking. This is a 16 oz. serving.
MELON BALL
Fill a glass with ice. Add ¾ oz. Torani melon syrup and ¾ oz. Torani lemon syrup. Fill with 12 oz. carbonated water.
NEOPOLITAN
This one is a little tricky but quite worth it. It requires layering White Heat on top of Chocolate de Mexico by frothing the White Heat into a thicker foam than the Chocolate de Mexico, allowing the White Heat to float on top. Pour about a quarter ounce of strawberry syrup through the top. Viola!
MIDNIGHT SILK MOCHA
Brew single espresso over 1oz. of anisette syrup. Fill with hot chocolate and top with whipped cream and chocolate shavings. 12 oz serving.
MOTO MULLING SPICE
Cafe Moto's own special mulling spice is the perfect blend for those spiced ciders and mulled wines. For spiced cider, use 12 oz. apple juice or cider to 1 tablespoon of mulling spice. Combine in a steaming pitcher and use your steam wand to heat. Strain and serve. Garnish with a cinnamon stick.
MOTO MULLED WINE
Use 1 bottle of red wine (doesn't need to be expensive, not too dry). Add 3 tablespoons of Moto mulling spice and heat over a low flame.
MOTO INCENSE
Use mulling spice in hot water to scent your cafe with the holiday spirit.
THE WAIKIKI
Add half an ounce of coconut syrup, half an ounce of vanilla syrup and an ounce of White Heat to milk and steam together. Serve hot with a cool wave of whipped cream on top.
WATERMELON COOLER
Fill a glass with ice. Add 1 oz. Torani melon syrup and ½ oz. Torani strawberry syrup. Fill with 12oz. carbonated water.
WHITE NUTTY
Steam Cafe Moto White Heat with pistachio syrup just enough to blend milk, syrup and White Heat together, but without making too hot. Pour over ice. For extra richness, add a dash of half and half and top with whipped cream.
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