This is how I make everything from mochas to chai in my own home. I still go to my favorite independently run coffee shops, and I recommend that you do to. They need your business. However, you need an excuse to cut those excursions to Starbucks out of your life. They are union busting assholes.

Necessary Supplies:

• An Espresso maker with a steamer (can be found easily for around $40)
• A plain old coffee maker or french press
• Tons of soy milk, I recommend keeping a stock of plain and vanilla
• Raw sugar
• Espresso blend with a fine grind
• Your favorite blend of chai teabags
• cocoa powder, or vegan chocolate syrup
• your favorite coffee

If you don’t care about steaming the milk, you can find espresso pots that will make espresso on the stove top. We have one of that we use when we go camping. Also for regular coffee there is the option to use a french press.

College Dorm Tip: If you’re allowed to have a microwave in your room, boil water in the microwave to put in a french press to make coffee.

Definitions of the famous cafe drinks:

Cafe Latte: One to two shots of espresso, and filled the rest of the way with steamed milk. A good latte often has a small cap of foam.

Cappuccino: One to two shots of espresso which comprises 1/3 of the drink, then there is 1/3 milk and 1/3 foam. However, it isn’t unusual to see one that is comprised mostly of foam.

Cafe Mocha: One to two shots of espresso, which is then mixed with chocolate (if using cocoa add sugar), then the rest of the drink is filled with steamed milk, and a cap of foam.

Chai Latte: Chai is somewhat mysterious, however at home I can make a decent chai latte out of a 1/4 to 1/3 of a cup brewed chai tea, steamed milk, and sugar.

Steaming: One thing I’ve learned from working at cafes is that every stem wand is different. Also the various home steamers all work a bit differently. One trick that I have found that is fairly universal is bobbing the cup until the tip of the steam wand is slightly submerged and then just on the surface. I also tilt the the mug slightly and keep the wand towards the edge.

Espresso: Good espresso should be mixed with milk immediately, and be well tamped (compressed).  If you do a good job you’ll see a little layer of crema which is a reddish brown foam.  If at all possible steam the milk first, or at the same time as the espresso is being brewed.

At the radical coffeehouse near me soy milk is often preferred over dairy, even by dairy drinkers.  Steamed cow milk easily scalds, and smells nasty, it also often overwhelms the flavor of the espresso, and chai.  There is a rumor that soy milk is difficult to foam, but it’s a myth.  Soy milk just requires a different feel.  Cafe drinks no longer need to be shrouded in mystery, you can easily make them at home.