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Free Process Essays - How to Prepare a Supreme Cafe Latte

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How to Prepare a Supreme Cafe Latte

Making espresso, cappuccino, cafe latte or plain coffee is an art form. It takes a skilled artist to make coffee worth appreciating. Many people cannot make coffee. The methods for brewing coffee may differ, but the coffee must be satisfying. There are many factors that decide whether a the coffee is satisfactory.

I don't think it matters whether the coffee is the lowly drip brew or sophisticated cappuccino. It takes an accomplished craftsman to make it. I've had enough cups of lousy coffee to conclude that coffee making is an art. Making drip coffee may seem simple enough, but haven't you had coffee from a gas station? It never fails to have a bitter, burnt taste; usually there's non-dairy creamer and a lingering smell of ancient coffee grinds.

The more complex cappuccino and latte are harder to master. The more elements involved, the more likely different elements can go wrong. With the spate of chi-chi coffee houses and euro-restaurants, lattes are more popular than ever in the U.S. Every coffee shop and restaurant thinks it can serve a latte. I've even seen coffee stands in drugstores. Unfortunately, these sources rarely have coffee worth drinking.

A simple cup of drip coffee can be mastered by any novice. It's to coffee making what coloring in the lines is to art, a small challenge. It take a true coffee connoisseur to master the espresso or latte. I am proud to be such a connoisseur. Learning to make a proper cup of coffee is akin to an art apprentice learning under a great painter. You slowly work your way up. I learned from my mother. I started making coffee with "Taster's Choice" coffee crystals. I moved on to drip coffee, until graduating to the espresso machine. While it takes training and practice to make a latte, I think it also requires a certain talent. I don't mean to toot my own horn, but most people who've had one of my lattes agree that mine are the best.

I can make cappuccino and espressos, but cafe lattes are by far the most popular in my house.

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I feel that I've perfected the method of making lattes.

I warm up the machine, then I start by steaming the milk.

Steaming milk is where many create their first folly. A good latte must be made with milk of at least two percent fat. Whole milk makes a wonderfully decadent latte, but skimmed milk is absolutely unacceptable. It won't form the right amount of foam. Then the steaming itself is something to master.

The majority of coffee places don't steam the milk long enough. That

creates a cold to lukewarm coffee (although I'm sure their coffee's cold because they don't want to be sued for injures due to burns). Lattes need to be hot, hot enough to put condensation on a pair of glasses. I steam my milk to the point that I can't touch the side of the pitcher it's steamed in.

I have enough dexterity that I can grind the coffee beans and steam the milk at the same time. Any type of coffee beans will do, though I am a purist who does not believe in vanilla hazelnut chocolate roast. For superior coffee, the coffee beans must be fresh. That goes for any coffee medium, espresso or drip.

Immediately after I steam the milk, I begin to brew the espresso. I rinse the filter to get rid of all the old grinds and flavors. Then I fill the filter just a bit below the top. Coffee that is overly strong is much better than weak coffee. If the coffee beans are fresh, there is no chance of a bitter or burnt flavor. I prefer to overfill the filter rather than risk the chance of making crummy coffee. After experimentation, I've perfected the amount of coffee grinds I use. The espresso machine I use alerts me when it's ready to brew with a blinking light. I install the filter, wait for the light and then brew the espresso. Only about one fourth cup of espresso is needed, since the flavor is potent.

As presentation is everything, I pour the espresso into either a long, tall glass or a wide ceramic mug. I add the milk and top it off with a billowing head of foam.

That is how I make a supreme cafe latte.

LEO: Literacy Education Online

Writing a Process Essay

What to consider when writing a process essay

A process paper either tells the reader how to do something or describes how something is done. As you write your process essay, consider the following:
  • What process are you trying to explain? Why is it important?
  • Who or what does the process affect?
  • Are there different ways of doing the process? If so, what are they?
  • Who are the readers? What knowledge do they need to understand this process?
  • What skills/equipment are needed for this?
  • How long does the process take? Is the outcome always the same?
  • How many steps are there in the process?
  • Why is each step important?
  • What difficulties are involved in each step? How can they be overcome?
  • Do any cautions need to be given?
  • Does the process have definitions that need to be clarified?
  • Are there other processes that are similar and could help illustrate the process that you are writing about?
  • If needed, tell what should not be done or why something should be done.
  • Process papers are often written in the second person (you), but some teacher prefer that you avoid this. Check with your teacher.

Your responses to these questions and statements should enable you to write an effective process essay.

Suggested transition words to lead readers through your essay

Process essays are generally organized according to time: that is, they begin with the first step in the process and proceed in time until the last step in the process. It's natural, then, that transition words indicate that one step has been completed and a new one will begin. Some common transitional words used in process essays are listed below:

After a few hours,Immediately following,
At lastIn the end,
At the same time,In the future,
BeforeIn the meantime,
Before this,In the meanwhile,
Currently,Last, Last but not least, Lastly,
Finally,Next, Soon after,
First, Second, Third, etc.Previously,
First of all,Simultaneously,
Immediately before,Then,

A Sample Process Essay

Kool-Aid, Oh yeah!

It has been said that Kool-Aid makes the world go 'round. Let it be advised, however, that without the proper tools and directions, the great American beverage is nothing more than an envelope of unsweetened powder. There are five simple steps to create this candy-tasting concoction.

Picking the proper packet of flavoring is the first step in making Kool-Aid. Check the grocer's shelf for a wide variety, ranging from Mountain Berry Punch to Tropical Blue Hawaiian. If it is a difficult decision for you, knock yourself out and buy two. The packets usually run under 65 cents.

After choosing the flavor that best suits your taste buds, the second step is making sure that your kitchen houses some necessary equipment for making the Kool-Aid. Find a two-quart pitcher. Plastic is nice, but glass pitchers allow the liquid to shine through and add festive coloration to any refrigerator shelf. Next, find a long-handled wooden spoon, a one-cup measuring cup, a water faucet that spouts drinkable water, usable white sugar, and an ice cube tray full of ice. Then, you are ready to mix.

Third, grab the left edge of the Kool-Aid packet between your thumb and index finger. With your other hand, begin peeling the upper-left corner until the entire top of the envelope is removed. Next, dump the contents of the envelope into the pitcher. Notice how the powder floats before settling on the bottom of the pitcher. Then, take the measuring cup and scoop two cups of sugar into the pitcher as well. At this point, adding the water is a crucial step. Place the pitcher under the water faucet and slowly turn on the cold water. If the water is turned on too quickly, powder will fly all over when the initial gusts of water hit. After the pitcher is filled within two inches of the top, turn the water off and get prepared to stir. With the wooden spoon submersed three-quarters of the way in the liquid, vigorously stir in a clockwise motion until all of the powder is dissolved. Taste it. If the Kool-Aid is not sweet enough, feel free to add more sugar.

Fourth, when you are finished seasoning the Kool-Aid to your liking, rinse off the spoon and the measuring cup. Take a glass from the cupboard. An eight-ounce glass is usually sufficient. But stronger thirsts might prefer a 32-ounce mug. Add ice and then fill the glass with Kool-Aid. Find a comfortable chair, put your feet up, and drink away. After all, Kool-Aid makes the world go 'round.

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© 1995, 1996, 1997 The Write Place
This handout was written by Heidi Everett and revised for LEO by Judith Kilborn, the Write Place, St. Cloud State University. It may be copied for educational purposes only. If you copy this document, please include our copyright notice and the name of the writers; if you revise it, please add your name to the list of writers.

Last update: 28 September 1997