You already enjoy cappuccinos, lattes, and Americanos with a tap on your TK-01. But ever wondered how to make your other coffee shop faves? From cortados and flat whites to macchiatos and ristrettos, we’ve got you covered.
Below you’ll find a simple glossary and easy instructions. Enjoy!
Macchiato
A shot of espresso with a small “mark” of frothed milk
- Brew shot of espresso
- Turn milk frothing dial to get a medium thickness foam (exact dial placement will depend on type of milk used)
- Add a dollop of frothed milk over the espresso (Macchiato is Italian for “spotted”)
Cortado
A 1:1 ratio of espresso to steamed milk
- Brew shot of espresso
- Turn milk frothing dial as far clockwise it will go (cortado uses steamed milk with no aeration)
- Add the same volume of milk as volume of espresso
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Flat White
A shot of espresso with a layer of microfoam on top
- Brew shot of espresso
- Turn the milk frothing dial to achieve microfoam consistency (exact dial placement will depend on the type of milk used). To create microfoam on the TK-01, it’s best to use higher-fat milk like whole milk or barista-blend oat milk
- For the last 5 seconds or so, adjust the milk consistency to create a thicker, airier foam. This is what creates the titular flat, thin line of foam synonymous with the Flat White.
Ristretto
A short, highly-concentrated shot of espresso
Adjust espresso settings as follows:
- Espresso extraction volume: 1.2 fl oz/35 mL
- Temperature: 203° F
- Dosage: 0.42 oz/12g
- Pressure: high bar
