Speciality Coffees
Espresso
A basic single demitasse of no more than 25ml of black coffee, often drunk with sugar and may be flavoured with a range of syrups such as hazelnut and vanilla. The perfect espresso should be 25ml of liquid, which should take approximately 25 seconds to make. There should be a golden creme on top of the coffee, if this is absent it is probably because the grinder is set incorrectly.
Double Espresso
A double measure of coffee made in a double group head, served in a cappuccino cup, no more than 150-160ml.
Cappuccino
The perfect cappuccino uses 25ml of espresso coffee and 125ml of fresh cow's milk, steam frothed to 55C. The milk is poured over the coffee in a cup that holds 150-160ml. Sugar can then be added and the cappuccino stirred gently.
Espresso Mocha
Is a coffee-chocolate drink, usually made up by using two shots of chocolate syrup in a cappuccino before the frothed milk goes on.
Regular or Americano
A single measure of coffee made in a double group head, to give a weaker-taste, served with milk or cream.
Espresso Romano
A single Espresso served with a curl of lemon peel, or a sliver of lemon on the side.
Espresso Macchiato
Macchiato means marked or spotted and this happens to a straight Espresso by marking the top with a smidgen of foamed milk.
Espresso Con Panna
As above except for serving the Espresso with a tiny topping of whipped cream.
Espresso Ristretto
Meaning restricted or narrow, it is a common variation of the basic Espresso, it is achieved by shortening the pour to just one fluid ounce, very strong.
Doppio
A Double Espresso.
Caffe Latte
Usually one or two measures of Espresso with three times as much foamed milk. Pour in both coffee and milk simultaneously, from either side of the cup.
Latte Macchiato
A large tumbler half filled with hot foamed milk into which a single Espresso is slowly poured. |
