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TIPS FOR GREAT RESULTS
Glossary of espresso drinks
Americano
6 to 8 ounces of hot water added to a single
shot of espresso. This makes a superb cup
of coffee.
Café Latte
8 to 10 ounces of steamed milk added to
a single shot of espresso. Lattes are often
avored with 1 to 2 ounces of syrup.
Café Mocha
A Café Latte with several ounces of
chocolate syrup added, and usually topped
with whipped cream and chocolate akes.
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 ounce
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.
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-colored,
and less full-bodied than normal. To make
Espresso Lungo, brew 1.5 oz. using the
small lter basket, or 3 oz. using the large
lter 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 avor and minimize
bitterness. For ristretto, simply brew
about 3/4 oz. using the small lter basket
or 1.5 oz. using the large basket.