From newstand.syr.edu!newsfeed.cit.cornell.edu!news.tc.cornell.edu!newsserver.sdsc.edu!news.cerf.net!usc!chi-news.cic.net!newsfeed.internetmci.com!in1.uu.net!news.accessone.com!mgribbin Mon Nov 20 23:05:22 1995

Path: newstand.syr.edu!newsfeed.cit.cornell.edu!news.tc.cornell.edu!newsserver.sdsc.edu!news.cerf.net!usc!chi-news.cic.net!newsfeed.internetmci.com!in1.uu.net!news.accessone.com!mgribbin

From: mgribbin@accessone.com (Melissa Gribbin)

Newsgroups: alt.coffee

Subject: Re: Talls vs doubles

Date: 13 Nov 1995 17:21:39 GMT

Organization: Access One

Lines: 20

Message-ID: <487ur3$l14@news.accessone.com>

References: <DHy4DL.Fpn@blaze.trentu.ca>

NNTP-Posting-Host: mgribbin.accessone.com

In article <DHy4DL.Fpn@blaze.trentu.ca>, anorman@ivory.trentu.ca wrote:

>

>Sorry if this has been asked, but whats the difference between talls and

doubles? I understood a double to be two shots of espresso, and a tall to be

twice as much water run through one shot of espresso. And on the subject,

whats a long? Is it just a tall? And knowing all of this, where do lungos and

americanos come into this? Thanks for your help.

>Adam

Most places you can buy espresso in Seattle there are three sizes: short,

tall, and grande (usually 8,12, and 16 ounces.) These reflect the total

volume of the drink, regardless of the amount of espresso, milk, or other

ingredients. Single, double, triple, etc., tell you the number of shots of

espresso in the drink. A long, or lungo, is espresso with more water forced

through, while a ristretto is made with less water. An americano is made with

a normal shot (or more) of espresso with hot water added (either from another

water source like a tea pot, or from a water source on the espresso machine.)

The water added to an americano is never forced through the used grounds.

Melissa