Traditional Espresso Beverages & Creative Interpretations

Espresso Beverages

Espresso

NOTE:Requirements of espresso brewing: water between 88 - 92 degrees centigade or 190 - 197 degrees Fahrenheit is forced under 9 - 10 atmospheres of pressure through 7 - 11 grams of finely ground and tightly packed bed of coffee so that 1-1/2 to 2 fluid oz. of brew are delivered into a small cup in 20 - 30 seconds. Espresso is served in a "demitasse." Demitasse means "half cup" in French and generally has the capacity of holding 3 oz. of liquid.

Basic Espresso

A single shot (approximately 1-1/2 oz. of espresso). The Italian tradition is to ceremoniously drink the espresso "solo" in a single gulp to enjoy the fullest espresso flavor while the beverage is at its peak of freshness.

Espresso Ristretto

Use the same preperation as a basic espresso except: dispense 1 oz. or less water through the espresso grounds with an extraction time of 25 - 35 seconds. Ideally, the grind is adjusted slightly finer however, the slowed extraction time can be accomplished by tamping or pressing the coffee with extra pressure. This process yeilds an intense espresso flavor.

Doppio

A double shot of espresso. (Doppio means double in Italian.)

Espresso Lungo

A single serving of espresso "pulled long" to yeild a larger serving. Dispense 3 - 4 oz. of water through the espresso grounds with an extraction time of 20 - 25 seconds.

Americano

To one shot of espresso add hot water to make a full 6 oz. cup. Unlike traditional espresso, this beverage is often consumed in the "American style" with milk and/or sugar.

Espresso Con Panna

A basic espresso with a dollop of whipped cream.

Espresso Machiatto

A single serving of espresso topped with a dollop of frothed milk.

Espresso Breve

A single shot of espresso with heated half & half added.

Espresso Romano

Make the basic espresso and serve with a twist or slice of lemon. Although this presentation is often thought to be Italian, Italians refuse to claim this tradition as their own. Many coffee aficionados believe the lemon interferes with the espresso's delicate flavor balance.

Espresso Cubano

Double short shots brewed with raw sugar.

Granita

Espresso that has been frozen and crushed. Served in a cup with a spoon.

Iced Espresso

Fill a 6 oz. glass or cup with ice. Pour in a cooled single shot of espresso. Sweeten to taste.

Cappuccino

Basic Cappuccino

Although ratios vary to taste, a common recipe for a 6 oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Purists may consider this recipe complete however, powdered cocoa or cinnamon may be sprinkled on top as a garnish.

To layer the milk and the espresso it is necessary to allow the freshly frothed milk a moment to rest and thus separate (foam on the top and milk on the bottom.) Brew espresso into a 5 oz. stainless pitcher or creamer (ceramic will absorb all the heat of the espresso.) Pour steamed milk into the bottom third of the cup. Pour espresso slowly into the steamed milk. Spoon frothed on top to fill cup. Done in this order the espresso should settle between the milk and the foam. Properly frothed milk should be approximately 140 to 160 F. It is a matter of personal preferance and may be slightly hotter or cooler.

NOTE: Because espresso is more flavorful when it is fresh, always prepare the frothed milk before brewing.

Classic Cappuccino

It is common, in the U.S. and particularly in Italy, to see a cappuccino made with only espresso topped with frothed milk. This is a classic cappuccino. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam.

Caffè Latte & Café Au Lait

The difference between Caffè latte and Café au lait is the fact that the former beverage is Italian in origin and the latter is French.

Basic Caffè Latte(Italian)

Make a single shot of espresso. Add steamed milk to fill an 8 to 10 oz. latte mug (preferably clear). Lattes are frequently flavored with Italian syrups. Nut flavors such as hazelnut and almond are among the most popular additions.

Café Au Lait(French)

To make a café au lait, brew a dark roast coffee using the drip method. Serve with a separate pitcher of heated (not frothed) milk.

In France, café au lait is often served in a bowl instead of a cup. The open-mouthed vessel is convenient for dunking brioche and croissants. It is also useful for warming one's hands. Traditionally, café au lait is consumed at breakfast.

The coffee and steamed milk are mixed by the customer to change strength and proportioned as desired.

Café Con Leche

Similar to café au lait. Dark roast coffee is brewed by drip method and mixed with sugar and served with heated milk. It is customary to serve café con leche with warm, buttered bread.

Espresso-based Specialty Drinks

CaféMocha

A single shot of espresso mixed to taste with chocolate syrup or powder and 5 oz. steamed milk. Top with whipped cream, if desired.

Cappuccino Royale

Make a basic cappuccino. Add 1 oz. of liquer of your choice (the favorite include Grand Marnier, Fra Angelico, Amaretto, or any chocolate-based liquer). Top with whipped cream.

Iced Cappuccino

Pour one shot of freshly brewed espresso over ice and add 3 oz. cold milk. Espresso looses its flavor quite rapidly therefore, using prepared espresso is not recommended. Spoon foamed milk on top to create a layer of foam. Sweeten to taste.

Creative Interpretation

Café Conquistador

Cappuccino with one oz. kahlua topped with whipped cream and shaved chocolate.

Latte Royale

Basic latte with one oz. of fruit-flavored liqueur, topped with whipped cream and a maraschino cherry.

Café Napoleon

Cappuccino with one oz. of cognac, topped with whipped cream and shaved chocolate.

Café Yucatan

Espresso with one oz. creme de cacao, topped cream, nutmeg, and orange peel.

Café Helene

Espresso with one oz. Metaxa brandy and one teaspoon sugar. Top with whipped cream and chocolate shavings.

Café Bon Bon

Cappuccino with one oz. chocolate mint liqueur topped with whipped cream, shaved white chocolate and a maraschino cherry.

Café Corretto

Traditionally made with espresso and Grappa - this can be made with any liqueur.

Espresso Anise

Espresso with a touch of anisette syrup.

Latte with Flavoring

A latte made with flavor added to it. The most popular flavors are almond, hazelnut and vanilla yet flavors such as coconut, raspberry, and mint have also been known to be used.

Borgia

A single espresso poured into a tall glass filled with steamed milk to which a spoonfull of chocolate syrup is added. Top with whipped cream, freshly ground nutmeg and an orange peel.

Nienta (or a Why Bother)

Decaffeinated cappuccino with non-fat milk.

Espresso Lachino (also known as a Wet Cappuccino)

Espresso topped with approximately 50/50 foamed milk and steamed milk.

Affogatto

Vanilla Gelato "drowned" in espresso.

Creativity is the key. Use your imagination to develop and creatively name your own signature beverages. The possibilities are endless.

Igloo Espresso

A single espresso with sugar and ice, blended at very high speed and topped with whipped cream.

Cappuccino Ciolocolocino

Regular cappuccino topped with vanilla, chocolate, and coffee flavored ice cream.