Espresso Recipes

Course : Coffees
Serves: 1
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Ingredients:

---None
 

Preparation / Directions:

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.


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