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Making Cappuccino/Latte/Flat White at Home (without an Espresso Machine)

you know when you want something but you

can't have it and it just makes you

crave it all the more and let's say for

whatever reason you couldn't go to your

local cafe right now and you didn't have

an espresso machine at home

well you might really want a little flat

white or a cappuccino or a latte I'm

here to help you


today we're going to talk about how you

can get some really really really

delicious drinks without having to have

an espresso machine I'm gonna explore

how we can take a coffee equipment we

might already have and a few other bits

and pieces and get to something

surprisingly good now that isn't to say

espresso machines aren't necessary or

useful the magic of espresso is that it

can extract all of the good tasting

soluble stuff from the ground coffee

using very little liquid you can end up

with a very very strong cup of coffee

that tastes fantastic has great texture

got some lovely crema on top that's the

magic of espresso no other brew method

can do a good job of getting the flavor

out of the grounds with as little liquid

let's just say we've got a good burg

Rinder but one that can't do espresso

one that doesn't go fine enough to pull

traditional espresso shots like this

little cheap will for grinder here but

we can still use a grinder like this to

get something great here's what we're

gonna do we're gonna try and make coffee

that's very strong but about half as

strong as espresso in order to get all

of the good flavors out of the ground

coffee that we're going to start with

we're just going to use a little bit

more water and that means we can use a

pretty fine ground but not as fine but

we need to have some sort of percolation

we need a little bit of pressure in

there to get the water through the

grinds for that reason we're gonna be

looking at the Aeropress and the Moka

pot these are things that lots of people

have that can burrow surprisingly strong

coffee that tastes pretty great once

we've looked at how to get the best out

of those then we're going to talk about

foaming milk at home today we're not

gonna get overly hung up on the

definitions of what is a cappuccino what

is a flat white what is a cafe latte I

just want you to make something that you

like and that requires you have a cup

that you like of an appropriate size

today we're going to be trying to mimic

an espresso in a way so we're going to

start every time with 18 grams of ground

coffee now in espresso that would

produce maybe 36 to 40 grams of liquid

here we're going to be looking more at

65 to 70 grams of liquid using a little

bit more water as a solvent to pull out

some more flavor that means we need some

space in the cup for milk on top of that

so something in the six seven ounces 180

200 mils that sort of size is a pretty


place to start if you like the taste of

coffee but you can go a bit bigger if

you like something a little softer a

little sweeter a little less intense

let's talk about how we're gonna brew

some coffee

first of all let's talk grind size for

our 18 grams of coffee that we're going

to use each time we're gonna be grinding

pretty fine we'll do meet towards the

limits of a typical cheap burr grinder

we should have a little bit of texture

to it it shouldn't feel flowery in any

way it should feel a little bit between

say caster sugar and salt it'll have a

bit of texture but on a ground like the

welfare you are down pretty much the

finest setting here if you're using a

grinder that can go to espresso you're

gonna want to be a little bit coarser

for these techniques than you would be

if you were pulling shots though that

ground setting will be finer than most

supermarket pre-ground coffee so these

techniques won't work super well if

you're buying pre-ground coffee you need

a grinder to make life delicious a quick

PSA on the kinds of coffee that you

could be using for this generally

speaking if your roaster separates

coffees that they've roasted

specifically for espresso and

specifically for filter or drip coffee

you definitely want something espresso

focused they're typically roasted a

little bit longer deeper more developed

to make them easier to extract with less

water if we brewed with a filter coffee

chances are we'd never do a good job

extracting it and we'd have a very sour

unpleasant experience even when we've

added our delicious sweet milk down the

line let's start with the Aeropress

now I know the air pest claims it can

make espresso it can't it just can't

okay espresso is quite a specific thing

this cannot make it you cannot produce

the pressures necessary you can't

produce the concentrations necessary now

this is one of the few times where I

would advocate actually for brewing in

what's called the inverted method the

conventional way to brew is just to

place this on the cup add your coffee

add your water do your extraction this

way around what some people like to do

though is called the invert method we

take the plunger this becomes your base

and in here you have a chamber where if

you add water and coffee they can't go

anywhere they can't escape that's what

we're going to do this time do you make

sure it's plunged in a decent amount of

the way the inverted method freaks me

out because it's really easy to make a

horrible mess and or burn yourself by

flipping this thing around and things

popping out so to be very careful so you

can preheat the Aeropress

you can make sure your filter is nice

and rinsed and ready to go okay

scales add your 18 grams of coffee and

here's error so we're gonna add 90 grams

of water now which will give us about 70

grams when we press some will be

absorbed by the coffee we're gonna need

to stir to make sure all of the coffee

is getting wet now it will be a bit

clumpy because it's reasonably finely

ground so you do want to be a little bit

aggressive in your stirring lid on

filter on now we're gonna steep this for

90 seconds which seems like a really

long time in the world of espresso but

this isn't the world of espresso we're

not looking at 30 second brew times here

we need to do a lot of extraction with

not much liquid that's a real challenge

here after 90 seconds we're gonna invert

I would say cup on first give it a flip

give it a little swirl to make sure

we've got no ground stuck to the side

and then give it just a second to have

the grounds settle towards the bottom

we'll get a press very gently if we push

too hard we might effectively create a

channel in that coffee bed and cause

some under extraction so we want quite a

gentle pressing there's no need to get

crazy with it you've got time it's okay

and usually I would say don't push all

the way to the bubbling hiss at the end

but here we need every gram of liquid we

want to hear that bubbling hiss and here

we go

we have 65 to 70 grams of very strong


perfect for diluting with some delicious

milk but we'll get to that in a minute

so I really like the Mokka pot but I

don't always enjoy the way a lot of

people like to use it to make a coffee

you can end up with something very

strong but very bitter we're gonna be

using this in a kind of similar way to

the way I recommend using a maca pot in

the video you can see up here with a few

small twists now maca pots are designed

broadly speaking to do a kind of ten to

one ratio if you fill a maca pot to just

below its overpressure valve in this

case that would be about 200 miles of

water and this basket holds about 20

grams of coffee we don't want all of

that water to go through all of that

coffee in fact we're gonna dose again 18

grams into this basket so here's the

twists we're gonna be using that finer

grind setting we talked about finer than

most people use when they use pre

Coffee from the supermarket that means

that if we pushed all of the water

through it that would definitely over

extract we do not want to do that we

want to aim for that same kind of 65 to

70 grams of water through so here's a

quick run-through start to finish fill

it with freshly poured water - just

below the valve ground your coffee

don't tamp it don't mess with it don't

compact it in any way put it all

together and put it on to medium heat

and no higher than medium now you're

just gonna have to pay attention you'll

see that slow beautiful stream of coffee

start to appear and it will look

delicious you want to wait until you

hear that very first bubble their very

first bubbling and at that point run it

under the cold tap stop it as quickly as

you can at that point you should have

around 70 grams of liquid in a brewer

like this of that camp size or an

appropriate amount for the size of Maca

pot that you're using so far so simple

but before you go any further before you

get the milk out of the fridge or your

oat milk or soy milk or your hemp milk

any of those things before you go down

that pathway taste the coffee because at

this point you need to know if you've

messed up if it tastes dominantly sour

and is a little bit weak and a little

bit empty and hollow feeling you didn't

grind fine enough if it is a brutal

mouthful of bitterness you've gone a bit

to fine and you can go a little bit

coarser next time what you don't want to

do is prep a bunch of milk finish the

drink taste it at that point and be like

oh this is disgusting now I have to

waste the milk and the coffee give it a

taste that's what you want you're

unbalanced there's a touch of acidity

but it's not overwhelming there's some

nice sweetness and texture it's a little

tickle of bitterness but that's gonna be

balanced really nicely in the next step

with our foamed milk now before we get

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so milk firming I have three options for

you at three different price points and

just so you know this cost about 25

pounds this cost 50 pounds and this cost

70 pounds all of them are cheaper than

any decent espresso machine that might

provide you some sort of steam with

which you could steam milk so while they

do involve spending some money they

involve spending less money let's start

with this one because it might look a

little bit familiar this is made by

Bodom the same people who make French

presses and it looks exactly like a

French press but it costs more money

than a French press which i think is a

little bit cheeky because to be honest

it doesn't do a better job than a French

press so everything you see me do with

this here you can 100% absolutely do

with a French press so here's how it's

going to work you add hot milk up to

this line and no more now in terms of

milk temperature I'll cover this very

quickly now milk breaks at about 70

degrees Celsius

above that temperature you permanently

irreversibly change the chemistry and

taste of the milk you begin to cause it

to break down and create new and often

unpleasant flavors it gives you that

kind of cooked egg II smell you can't

have a really delicious really hot milk

drink so generally speaking I would

recommend going no higher than 65

degrees Celsius though I'm aware with

something like this it's pretty tricky

to know how hot 65 degrees Celsius is

without a thermometer so if you have one

that's useful because you're gonna have

to heat your milk somewhere else I trust

you to get it right I believe in you the

principle is very simple

go like this and you end up with this

sort of reasonably foamy thing that's

kind of okay actually it's not the worst

either stainless steel pitcher head

that's used for pouring latte out and

I'm not going to claim that I'm gonna be

able to pour beautiful that out because

I'm I'm not this is firmed in a French

press but the textures okay

nothing fancy nothing special you could

pour kind of a like a simple monk's head

or something like that quite easily your

Rosetta would not go well how does this

taste actually it like the foam isn't

perfect by any stretch but it's got a

nice moosie texture that would make for

a reasonable cappuccino there's a nice

Pleasant strong coffee taste here as

you'd expect from a drink like that not

bad with a French press and a maca pot

or an arrow press you can get a really

surprisingly good cappuccino like thing

that I think you'd really enjoy and

again at this point I will reiterate you

can use oat milk soy milk any of the

other milks you want to alongside dairy

if you don't want to do dairy what I

would say is definitely go for the

barista style versions of those things

they tend to foam better and have a

better texture when hot from a kind of

replication of that fatty richness that

whole milk has let's move on to some

fancier things now going into this I

thought this next contender was just

ridiculous it's 50 pounds and it doesn't

do that much but I kind of like it I

like it more than I thought I would the

way that these work is interesting you

have essentially a kind of kettle it to

hot jacket and inside it there's a

little spinny frother mechanism this one

is driven by magnets inside of here

which is kind of cool it's kind of like

those little handheld whisks used to get

combined with a kettle or all in one now

the way it works is you put your milk in

up to your desired level

I'm gonna go reasonably high put your

lid on push go now this does two things

it both Frost's the milk it whips in

there with that little whisk and heats

it at the same time and by combining

these actions it's a little bit

frustrating you have no control over how

much air goes in you just get as much as

you get that's the one downside of these

they tend to produce more

then you expect them to but the quality

of that firm genuinely surprised me yeah

it is a bit too foamy so what I would

say is perfectly acceptable get the

nicest spoon you have I've got a fancy

spoon and just get rid of that foam

you're in a kitchen in the morning I'm

sure you can find a use for milk foam

don't just throw it down the sink make

fancy cereal or something and then we're

gonna give it a little swirl and decant

into our joke and see if we can pour

anything with it now again it's a tricky

texture to pull that out with but you

might get something like a little tulip

or something like that out of it Cheers

yeah very good now I'm not sure how much

had advocated for you spending 50 quid

on this unless you liked foamy milk

drinks and you one of them to be as easy

as possible every day it will heat milk

without foaming it I don't know why I

guess if you didn't want any foam and it

will do cold milk froth - but it's 50

quid there are cheaper ones there are

more expensive ones

I was probably very aunt Ivy's I am a

lot less and TVs than I was but it's

still 50 quid that's a lot of money for

a slightly fancy kettle and a whisk

there is one more option I wanted to get

and look at and talk about and this is

called the bellman all this does is make

steam for foaming milk that's its whole

purpose it's 70 pounds online and it

works in a reasonable way you've got a

lid an inside you put your water not too

much water not too little water put it

back together once it's tightened up

again nice and tight you put on the heat

and the water inside boils turns to

steam the steam gets trapped and then

you can just tap it off here to your

steam wand with your little steam valve

so far so good this is the only option

really that will let you separate

foaming adding of air from heating the

way the steam wands work is that when

you're steaming with them at the start

of the process you have the wand right

on the surface of the milk when it's

there you'll hear it there you've got to

come a slurping sound as it whips in the

air you can do as much of that as you

want to create as much room as you want

and then as quickly as possible really

you want to get the wand under the

surface of the milk and have that steam

act to sort of move that milk around

rolled it around smash the big bubbles

that you made at the start down to being

so small that you can't see them on

paper this is the most capable

of all of the ways in terms of producing

the best possible texture producing them

the best latte art if you want to do

that at home that this is definitely it

but it will probably drive you crazy

before them this thing is a little scary

a little frustrating and a little bit

just awkward

all in one first things first this is a

pressure to vessel

pressured vessels are scary things fear

them in your life look after them treat

them well maka pots pressure vessels as

well this is a much much bigger version

of that they say put it on medium-high

heat for five minutes

there's no gauge here there's no

information you have no idea how hot

this thing is you have no idea how much

steam pressure is inside of it you have

no idea when you have enough steam

pressure to steam milk I while I was

testing this would regularly just open

the valve a little bit to see how much

steam was coming out and try and kind of

gauge whether that was enough to foam

good milk from you know having used

commercial machines for years and years

and years often I guessed wrong there

wasn't enough steam I would start to

steam a pitcher of milk and it would go

wrong they just wasn't enough pressure

inside of it I just didn't really enjoy

it but you can probably get some very

good results from it where a little bit

of work and a little bit of effort so it

works okay I just wouldn't strongly

recommend it now as a final little FAQ

when it comes to coffee brewing you

could use other methods but I would

always recommend something that has

percolation and a bit of pressure using

a French press to make very strong

coffee doesn't really work using a

pour-over to make very strong coffee

doesn't really work tends not to taste

very good and I haven't really found a

way around that more importantly I'd

love to hear from you what what did I

miss what should I have covered what do

you want to see me touch on in the

future when it comes to making better

mug drinks at home I'd love to hear from

you down in the comments below but for

now I say thank you for watching and I

hope you have a great day