Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

  1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
  2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

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How to Make Cilok, Best Recipe

Cilok is one snack that is not foreign to people of Indonesia specifically regional Sundanese (West Java). Unfortunatelly, cilok like meatball.

Cilok is an Indonesian snack made with a mix of all function flour and tapioca flour, ground toasted dried shrimp, very finely sliced scallions, grated garlic, and period with sugar, salt, and ground white pepper.
Cilok itself originates from the word “Aci plug” which is where the name the reference of the raw product cilok controlled by aci/starch and a special method of consuming that is using the plug stem/bamboo skewers, for that reason called cilok. In fact there are numerous variations cilok, such as  cilok fried, cilok spicy peanut  and grilled cilok original.

• 200 grams of starch
• 200 grams of wheat flour
• 2 cloves of garlic puree
• 1 teaspoon of bouillon powder
• 1/4 teaspoon ground pepper
• 2 leeks very finely sliced
• 400 ml of water, the addition is required up until the dough is formed
• 1 teaspoon salt
• water to boil
Peanut Sauce Ingredients:
• 150 grams of peanuts roasted/ fried then puree
• 1 teaspoon sugar
• 1 teaspoon vinegar
• salt to taste
• adequate water
• How to make the peanut sauce:
How to make the peanut sauce:
• Mix peanut (smoothed) with vinegar, salt, sugar and water.
• Heat over the fire for a while till thickened.
• Blend a little chili paste if you desire spicy

How to make cilok:
• The primary step mix starch and flour and sieve, next include the leeks and garlic and stir up until combined. Set aside in advance.
• Heat the water (400ml), include salt, bouillon powder and pepper (if making use of).
• Get in the water is still hot mix into the flour gradually while diuleni till smooth and combined or till dough is simple to establish. Let the water to the boil. If it had actually been able to set up the dough stop including water so that the dough is not too thin.
• Take the dough a little and rounded shape (cilok), do till the dough runs out.
• Cilok then boiled in boiling water.
• If it suggests that drifts cilok cilok ripe. Raise such cilok then drain once again quickly prior to steamed till prepared and tender.
• If it is steamed and cooked, then cilok prepares fried, or likewise can be straight consumed by method of water it with peanut sauce ahead of time.

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OREO Milk Shake

OREO Milk Shake Recipe


    • 4 tsp. chocolate syrup
    • 8 OREO Cookies, divided
    • 1 cups milk
    • 2 cups vanilla ice cream, softened


  • SPOON  1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.
  • QUARTER  remaining cookies; place in blender. Add milk and ice cream; blend until smooth.
  • POUR  into prepared glasses; top with chopped cookies. Serve immediately.

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How do you become a barista?

Baristas get to where they are through a variety of channels. Some start in a coffee shop with no certification, and others start with a course. There are numerous barista certification programs out there, and nowadays, many of the larger specialty coffee companies even run their own courses, like Counter Culture.


Do baristas go through training programs first? Or do they start serving coffee somewhere and then do a certification program?

People do both! Taking brewing classes shows initiative to a prospective employer, but generally most people land their first coffee job before they’re really proficient on a commercial espresso machine. Typically, someone with no bar experience would start by working the register or expediting, and train until they’re consistently and efficiently making quality drinks. That’s the best-case scenario, at least. In a good coffee shop, even experienced baristas need to pass a certification or prove they can make drinks to a certain standard before they get bar shifts.

What can people expect to cover in a barista certification program?

They definitely vary, but in my opinion all should evaluate a barista’s ability to “dial in” a coffee (make grind, recipe, and other adjustments so that coffee tastes great brewed under pressure at a high coffee-to-water ratio), properly heat and texturize milk, prepare quality drinks consistently and quickly without excess ingredient waste, maintain a clean and efficient station, explain the coffee menu, make recommendations, and otherwise interact with guests.

What makes a good barista?

A love for coffee and a decent palate, because a barista needs to taste the coffee and adjust brewing recipes as required. The ability to focus on making great drinks quickly and the capacity to spend hours on their feet without showing strain. Also, the usual suspects that contribute to a successful career — work ethic, attention to detail, communication skills, and professionalism.

If you had to pick three essential qualities that baristas have to have, what would they be?

Passion for coffee, great people skills, and attention to detail.

What tends to be the most difficult part of a barista certification course?

Making espresso is an art and a science, and a barista needs to understand the volatility of their ingredients. The best analogy I can think of is baking bread — with practice, a baker’s instincts tell her when to add a little more flour or water to the dough and how to know when a loaf is fully cooked. A barista needs to understand the variables that affect espresso, pay close attention to how the shot looks and tastes, and make adjustments and modifications as they go.

Besides Counter Culture, are there any other great barista certification programs out there?

The Barista Guild is a national organization under the umbrella of the Specialty Coffee Association of America, and they offer a variety of classes and certifications for coffee professionals.

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How to Make Latte Art

  1. Pour enough cold milk (34ºF or 1ºC) for one cup into the steam pitcher.

    • Place your pitcher in the refrigerator or freezer before using if you have the time. A cold pitcher will give you more time steaming your milk, decreasing your chances of scalding it. It also makes the cream more stiff and easy to handle. Try to refrigerate it for at least 30 minutes before use.
    • For the perfect foam, always have a liquid thermometer handy. A thermometer will help you be exact about removing the milk from the steamer before it scalds. The goal is to heat the cream to just below boiling. Don’t keep it at this temperature for too long, though as it can scald anyway.
     Image titled Make Latte Art Step 2
  2. Put the steam wand at the bottom of the pitcher. Turn on the steam, and slowly raise the wand until it is near the top of the milk. Lower the pitcher as the milk rises so the steam wand stays 1 centimeter (0.4 in) away from the top of the milk. The milk should not stretch too much nor should there be any big bubbles. This should create a smooth, velvety milk as opposed to the foam that sits atop most espresso drinks.
     Image titled Make Latte Art Step 3
  3. Allow the milk to reach 100º F (37º C). Then place the steam wand on the side of the pitcher, deep into the milk, positioning the pitcher to spin counterclockwise.

    • “Turbulate” or spin the milk gently counter-clockwise with the steam wand still positioned near the bottom of the pitcher.
     Image titled Make Latte Art Step 4
  4. Keep doing this motion until the milk heats to between 150º F and 155º F (65º C to 68º C). The absolute hottest you should get with your foamed milk is 160º F (71º C).

    • Keep in mind: Some commercial steamers heat up the milk so quickly that you’ll need to remove the milk from the steamer about 10º F before it’s at its limit in order to keep it from scalding. This is because the milk continues to heat up even when it isn’t being steamed.
    • Shoot for small, light bubbles (called microfoam) instead of big, dishwater-like bubbles. You want your foam to have lightness without sacrificing body.
     Image titled Make Latte Art Step 5
  5. Shut the steam and remove the steam wand and thermometer from the milk.Clean the steam wand with a wet cloth.
     Image titled Make Latte Art Step 6
  6. Let the milk settle for a few seconds. This will allow a more velvety texture.
     Image titled Make Latte Art Step 7
  7. Swirl the milk vigorously. If you see any bubbles, pound the pitcher on the counter several times and go back to swirling the milk for 20 to 30 seconds.

Part 2 of 3: Pulling Your EspressoImage titled Make Latte Art Step 8

  1. Use between 7-8 grams of ground espresso for each shot of espresso. Start running your shots immediately after you have foamed your milk.

    • Tamp down using between 30-40 lbs of pressure on your portafilter. Press down on a bathroom scale to figure out how hard you’ll have to press on the portafilter. For most adults, this is about as strong as you can press down with one hand.
    • Use a burr grinder for extra freshness. Burr grinders will let you control how fine or coarse your espresso grinds turn out.
     Image titled Make Latte Art Step 9
  2. Pull your espresso shots. The perfect shot has a little bit of cream in it, and delivers the quintessential coffee flavor.

    • A perfect shot is pulled inside of 21-24 seconds, with the espresso being sweeter when the shots are running closer to 24 seconds.
    • You can control the length of the extraction by how hard you tamp down on the espresso grounds. Tamp just hard enough and your espresso will extract slowly and calmly. Don’t tamp enough and your espresso will extract too quickly.
     Image titled Make Latte Art Step 10
  3. Pour your shot(s) into your coffee mug or equivalent container. Don’t let your shots sit for longer than 10 seconds without adding milk to them. If desired, place 1 shot of flavor in cup before adding espresso.

Part 3 of 3: Pouring Milk and Espresso ArtImage titled Make Latte Art Step 11

  1. Try creating a flower pattern. This flower pattern is simple, elegant, and relatively easy. As with all latte art, it might take a while to master.

    • Pour the milk about an inch (2 cm – 3 cm) away from the bottom.
    • Once the cup is about half filled, gently shake the pitcher back and forth while slowly moving it backwards. The flower design will move forward, filling the cup.
    • Do this with a shaking motion originating at the wrist instead of moving your hand back and forth.
     Image titled Make Latte Art Step 12
  2. Try creating a heart pattern. This pattern is also relatively easy, but should be practiced in order to master.

    • Starting off with the milk pitcher close to the top of the mug, introduce a little bit of milk in the same place.
    • Lifting the pitcher an inch or so up, pour one revolution of a circle, making sure to move the milk pitcher, not the mug.
    • Hold the stream of milk in the same place, but wiggle the milk pitcher back and forth as you make a ringed circle.
    • When your milk is almost completely poured, swing the milk up to create the bottom tip of your heart.
     Image titled Make Latte Art Step 13
  3. Embellish the design using stencils, powder, and milk foam. This step is optional, as many prefer to limit their latte art to “free form” methods, but you may want to experiment with the possibilities added by “etching.”

    • To write a word, such as “love” in the picture, melt milk chocolate and using a pin as a paintbrush drag the melting chocolate over the foamed milk. More commonly this is done by dipping said pointy object into the cream of the drink being decorated, and then transferring that cream stained foam to the pure white foam to ‘draw’ a design.
    • Embellish with chocolate in other ways, too. Pour chocolate syrup on top of foam and then start decorating with a pin. Make an outline the edges of your foam pattern with chocolate. Taking a pin, cut small circles out of the chocolate, using one continuous motion. This will create chocolate waves.
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How To Make a Latte Without an Espresso Machine

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What You Need


Espresso or strongly brewed coffee from an Aeropress
2% or nonfat milk
Cocoa powder, to garnish


Wide, shallow coffee cup
Jar with lid


  1. Make your espresso or strongly brewed coffee: As mentioned in the notes above, any strongly brewed espresso from a home espresso maker or a capsule machine like a Nespresso will do. Or use strongly brewed coffee from an Aeropress, not diluted with any water. I usually start with about 1/3 cup espresso, but this is up to you.
  2. Froth the milk: Pour milk into the jar. Fill no more than halfway. Screw the lid on tightly, and shake the jar as hard as you can until the milk is frothy and has roughly doubled in volume, 30 to 60 seconds.
  3. Microwave the milk: Take the lid off the jar and microwave uncovered for 30 seconds. The foam will rise to the top of the milk and the heat from the microwave will help stabilize it.
  4. Pour warm milk into the espresso: Pour the espresso or coffee into a wide, shallow coffee cup. Use a large spoon to hold back the milk foam, and pour as much warm milk as you would like into the espresso.
  5. Add foam: Spoon as much milk foam as you would like onto your latte (or perhaps it’s a cappuccino at this point!). Garnish, if desired, with a sprinkle of cocoa powder or nutmeg on top of the foam. Sip immediately!

Recipe Notes

  • Flavoring the latte: If you want a sweetened or flavored latte, stir in some syrup with the warm milk, before adding the foam.
  • Flavoring ideas: You can add a teaspoon of vanilla or almond extract, or a sweetened flavored syrup such as this one: Homemade Caramel Syrup for Your Coffee 

How to Make an Americano

  1. Grind enough espresso beans for 1 1/2 tbsp. (8.4 g) of espresso grounds. Espresso is traditionally ground very finely, more so than drip coffee.
  2. Make sure your espresso machine has enough water to create steam for the coffee.
  3. Begin heating a pot of water on a stove or in an electric kettle, if your espresso machine does not have an attachment that lets you pour hot water.
  4. Place the espresso grounds in the porte filter and evenly pack the grounds down with an attachment on the espresso machine or the bottom of a spoon.This process is called “tamping.” The porte filter looks like a metal cup with a handle.
  5. Secure the porte filter to the espresso machine by placing it flush with the machine and twisting to the right.
  6. Press the on switch on the machine and allow the water to heat up, if there is a separate switch to turn the machine on and start making coffee.
  7. Place a small espresso shot cup underneath the porte filter.
  8. Press or turn the on switch. Wait until the cup is about 2/3 full and turn it off.
  9. Pour the espresso into a coffee mug.
  10. Pour in between 1 and 8 oz. (30 to 235 ml) of hot water from your espresso machine or kettle. This will depend largely upon the strength you desire.
  11. Turn off the espresso machine and enjoy your coffee.


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