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Classic Espresso Recipes
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The Perfect Espresso
Key Ingredients to the
Perfect Espresso
The espresso is at the heart of all coffee drinks and should have a 3 – 4mm thick, dark reddish-brown, velvety
crema on the top. A perfect espresso is a serving of 30mL and should be enjoyable straight with no additives,
yet bold enough to not disappear in milk. A pleasant and aromatic aftertaste should linger on the palate for
several minutes after consumption.
Freshly roasted
coffee beans
Correct grind
(not too coarse,
not too fine)
Fresh water
Correct dose
(approx. 7g of
ground coffee)
Right blend
of coffee
beans
Brewing time
(25 – 30 seconds)
Freshly
ground coffee
Water temperature
(86 – 92°C)
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A long black is made from two parts espresso coffee to one part hot water.
The espresso is added after the hot water to preserve the fine crema on top.
An espresso with a touch of milk. This delicious pick-me-up is often made
with a spoonful or two of hot frothy milk.
2 x 1 x
1 x 1 x
CAFÉ MACCHIATO
LONG BLACK
FLAT WHITE
CAPPUCCINO
CAFÉ LATTÉ
A traditional Italian morning drink, cappuccino is made of equal parts espresso
coffee, steamed milk and milk foam topped off with a fine dusting of cocoa. For a
creamier drink, ask for a wet cappuccino (more steamed milk and less foam) and for
a stronger coffee, a dry cappuccino (more milk foam than steamed milk) promises a
more intense flavour.
1 x 1 x 1 x
A popular Antipodean coffee drink, flat white is similar in composition to café
latté with one part espresso coffee and two parts steamed milk - but without
the milk foam.
1 x 2 x
ESPRESSO STEAMED MILK MILK FROTH WATER
Literally meaning coffee and milk, café latté is traditionally only consumed at
breakfast time in Italy. Made of one part espresso coffee, two parts steamed milk
and half an inch of milk foam - this coffee is for those who prefer a milkier style.
1 x 2 x 1 x
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DE’LONGHI COFFEE CARE