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Espresso Con Panna
Espresso topped with a dollop of whipped cream.
Espresso Lungo
Espresso “pulled long” – that is, brewed with a greater than normal
shot volume. This technique produces caffeine-heavy espresso which is
thinner, lighter-coloured, and less full-bodied than normal. To make
espresso lungo, brew 1.5 oz (45 ml) using the small filter basket, or
3 oz (90 ml) using the large filter basket. Use a slightly coarser grind to
keep the brewing time between 20–25 seconds; extending the
brewing time beyond 30 seconds will make the espresso lungo
excessively bitter.
Espresso lungo is often used to make stronger-tasting Americanos
or lattes.
Espresso Macchiato
Espresso with a dab of steamed milk added to the top.
Espresso Ristretto
An espresso “pulled short” – that is, brewed with less than normal
shot volume to maximize flavour and minimize bitterness. For
ristretto, simply brew about
3
⁄4 oz (23 ml) using the small filter
basket or 1.5 oz (45 ml) using the large basket.
A GLOSSARY OF
ESPRESSO DRINKS
Americano
6 to 8 oz (180 to 240 ml) of hot water added to a single shot of
espresso. This makes a superb cup of coffee.
Café Latte
8 to 10 oz (240 to 300 ml) of steamed milk added to a single shot
of espresso. Lattes are often flavoured with 1 to 2 oz (30 to 60 ml)
of syrup.
Café Mocha
A café latte with several ounces of chocolate syrup added, and
usually topped with whipped cream and chocolate flakes. It can also
be prepared without syrup using steamed chocolate milk.
Cappuccino
A standard cappuccino is a combination of steamed milk and espresso
that’s capped with a layer of frothed milk; it’s usually served in a
bowl-shaped cup of 6 to 7 oz (180 to 210 ml) volume. Powdered
cocoa or cinnamon may be sprinkled on top as a garnish.
Classic Cappuccino
Classic cappuccino is common in Italy, and is simply espresso topped
with frothed milk.
Doppio
A double shot of espresso.
Espresso Breve
Espresso with steamed half & half poured on top.