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7.6.3 Short lesson on coffee – coffee specialities
Affogato
Pour hot espresso over a scoop of vanilla ice cream. This is ideal for a dainty little dessert after a
substantial dinner or as a light Italian refreshment on a hot summer afternoon or evening.
Caffè latte
Caffè latte is made up of two or three espressos and an espresso quantity of hot milk with which the
caffè is topped. In rare cases a little milk foam will be added. In France this beverage is called "café
au lait" and in Germany it is known as "Milchkaffee (milk coffee)".
Caffè lungo
During the brewing process an espresso cup is filled up right to the top to result in a caffè lungo.
Caffè macchiato
If you ”dirty“ an espresso with a small topping of milk foam, the result will be a caffè macchiato (
Ital.
macchiato = dirty
).
Cappuccino
Next to espresso itself, cappuccino is probably the most renowned type of coffee. Cappuccino
comprises an espresso, a topping of two to three centimetres of thick milk foam and a little hot milk
(approx. a one-third proportion each). Just like for espresso the rule here is: add sugar according to
taste! The temperature is also important: hot but not too hot!
Coretto
Coretto is “laced” espresso – laced with brandy, liqueur or best of all, grappa!
Doppio
Doppio is simply a double espresso, that is, double the quantity of everything: double the quantity of
water, double the amount of espresso powder and possibly double the amount of sugar too. This
should all be served in a cup – but a spoonful is also quite sufficient for “double” enjoyment!
Doppio Ristretto
When you make a doppio and reduce the water quantity for the two espressos to ristretto format,
you will have a doppio ristretto. Farewell fatigue … !
Training manual Section 7 – Page 42
Coffee machines