Preparation:
Espresso:
A single portion of espresso, about 1-1/2 ounces, served in a two
ounce, pre heated espresso cup.
Espresso Ristretto:
A short or "restricted" espresso, where the flow of water through
the brew head is stopped at about 1 ounce.
Espresso Lungo:
A single serving of espresso, diluted with hot water (not from
the brew head) to produce a milder or "long" espresso.
Espresso Doppio:
A double serving of espresso, about 3 to 4 ounces. Use the two
cup coffee basket in the filter holder and serve in a five ounce
cappuccino cup.
Espresso Macchiato:
A single serving of espresso "marked" with one or two tablespoons
of frothed milk.
Espresso Romano:
A single serving of espresso served with fresh lemon peel. This
is not an Italian custom, but is often served in the US.
*** Cappuccino Recipes ***
Cappuccino:
Usually 1/3 espresso to 2/3 frothed milk in a five-ounce, pre-
heated cappuccino cup. Cappuccino is topped with a head of foam
by spooning the frothed milk on top of the serving.
Although it is not a European tradition, cappuccino can be
garnished with a light sprinkle of chocolate or cocoa, cinnamon,
nutmeg or vanilla powder.
Cafe Latte: <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Known by the french a Cafe au lait and the spanish as Cafe Con
Leche. A double serving of espresso with steamed milk, roughly 3
ounces of espresso to 5 ounces of milk, served in a large 9
ounce, bowl-shapped cup or a wide-mouthed glass.
Latte Macchiato:
A glass of steam milk into which a single serving of espresso is
slowly dribbled, to "mark" the milk with espresso.
Mocha:
A mixture od 1/3 espresso brewed into 1/3 frothed milk where 1/3
cocoa has been dissolved, seved in a five ounce cappuccino cup or
glass. Quick and dirty: Add Hersheys syrup to taste. |
