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

1. Brew shot of espresso
2. Turn milk frothing dial to get a medium thickness foam (exact dial placement will depend on type of milk used)
3. Add a dollop of frothed milk over the espresso (Macchiato is Italian for “spotted”)

Cortado

A 1:1 ratio of espresso to steamed milk

1. Brew shot of espresso
2. Turn milk frothing dial as far clockwise it will go (cortado uses steamed milk with no aeration)
3. Add the same volume of milk as volume of espresso

Flat White

A shot of espresso with a layer of microfoam on top

1. Brew shot of espresso
2. 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
3. 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