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Espresso Beverages |
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Water between 88 and 92 degrees C. (190-197 degrees F.) is
forced under 8 - 10 Bars (atmospheres) of pressure through 6 - 9 grams of
finely ground coffee so that 1 to 2 fluid oz. of brew are delivered into a
small cup in 18 - 25 seconds. Espresso is usually served in a
"demitasse", a small cup. Demitasse means "half cup" in
French and generally holds 3 oz. of liquid. |
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ESPRESSO |
A single shot (approximately 1 to 1-1/2 oz of
espresso). The Italian tradition is to ceremoniously drink the espresso
"solo" in a single gulp to enjoy the fullest espresso flavor while
the beverage is at its peak of freshness. |
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ESPRESSO RISTRETTO |
Uses the same preparation method as a basic
espresso except you dispense only 1 oz. (or less) water through the espresso
grounds with an extraction time of 18-20 seconds. Ideally, the grind is
adjusted slightly finer; however, the slow extraction can also be
accomplished by tamping or pressing the coffee with extra pressure. (Ristretto
means restricted in Italian.) Yields
a very intense espresso flavor. |
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ESPRESSO |
A double shot of espresso. (Doppio means double
in Italian.) |
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ESPRESSO LUNGO |
A single serving of espresso, "pulled
long" to yield a larger serving. You dispense 2 to 3 oz of water through
the espresso grounds with a longer extraction time of 25 - 40 seconds. (Lungo
means long.) |
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CORTADO |
Espresso "cut" (from the Spanish and
Portuguese cortar) with a small
amount of warm milk to reduce the acidity. |
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ESPRESSO CON PANNA |
A single espresso topped with whipped cream. (Con panna means with cream in Italian.) |
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ESPRESSO MACCHIATO |
A single serving of espresso topped with a dash
of frothed milk. (Macchiato means marked.) |
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ESPRESSO ANISE |
Espresso served with a touch of anisette
syrup. |
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ESPRESSO ROMANO |
A basic espresso served with a twist of lemon.
(But, many coffee aficionados believe the lemon interferes with the
espresso's delicate flavor balance.) |
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ESPRESSO CUBANO |
Espresso with raw sugar is added to the
espresso grind during brewing for a sweet taste |
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BORGIA |
A single espresso poured into a tall glass
filled with steamed milk with a spoonful of chocolate syrup stirred in.
Topped with whipped cream, fresh ground nutmeg, and orange peel. |
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GRANITA |
Espresso that has been frozen and crushed.
Adding sugar to the espresso before it is frozen prevents "solid
freezing", hence the "granularity". Served in a cup with a
spoon. |
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IGLOO ESPRESSO |
A single espresso with sugar and ice, blended
at very high speed and topped with whipped cream. An exceptionally creamy
delicacy. |
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AFFOGATO |
Espresso over gelato (Italian ice cream). (Affogato means drowned). |
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Espresso-based Specialty
Drinks |
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CAFE LATTE |
Espresso poured slowly
into a tall glass filled full with steamed milk and foam. A layer of coffee
will form half-way down the glass. (A latte has less milk than a cappuccino.)
Sometimes referred to as a “lattecino”. |
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FLAVORED LATTE |
Lattes are frequently
flavored with Italian syrups. Nut flavors such as hazelnut and almond are
among the most popular additions. |
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CAFE MOCHA |
A single
espresso poured into a tall glass filled with steamed milk to which a
spoonful of cocoa is dissolved or chocolate syrup is added. Top with whipped
cream and garnish with chocolate shavings or powder. (Also known as a
“moccaccino”. |
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FLAVORED MOCHA |
A mocha with a variety of flavors added to it;
most common are almond, mint, and hazelnut. Raspberry, orange, or coconut, as
well as many other flavors, are also used. |
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MOCHACCINO |
A
single shot of espresso mixed to taste with chocolate syrup or powder and 5
oz. steamed milk. Top with peaked milk foam. |
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AMERICANO |
Espresso with hot water added (rather than
with more water run through the espresso), usually making a 6 ounce cup.
Unlike traditional espresso, this is often consumed "American
style" with milk and/or sugar. |
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CAFE TOBIO |
Two shots of espresso with an equal amount of
American Coffee. |
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RED EYE |
A
cup of brewed coffee with a shot of espresso added. (Also known as a “Shot in
the Dark” or a “Depth Charge.” |
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BLACK EYE |
A
cup of brewed coffee with 2 shots of espresso added. (Also known as a
“Slingblade.” |
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DEAD EYE |
A
cup of brewed coffee with 3 shots of espresso added. |
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Cappuccino Drinks |
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BASIC CAPPUCCINO |
Although
ratios may vary to taste, a common recipe for a traditional 6 oz. cappuccino
is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Powdered cocoa or
cinnamon may be sprinkled on top as a garnish. To layer the milk and
espresso, it is necessary to allow the freshly frothed milk a moment to rest
and thus separate. Pour steamed milk into the cup, then pour the espresso
slowly into the steamed milk. Spoon frothed milk on top. The espresso settles
between the milk and the foam. |
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CLASSIC CAPPUCCINO |
A cappuccino made with espresso alone, topped
with frothed milk. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam. Very
similar to an Espresso Machiatto, save for the quantity of frothed milk used.
As a variation, it may be flavored with Italian syrup. |
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CAPPUCCINO CIOCOLOCINO |
Regular cappuccino topped with vanilla,
chocolate or coffee ice cream. |
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LACHINO |
Espresso topped with a 50/50 mix of foamed
milk and steamed milk. (Also called a “Wet Cappuccino.”) |
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NIENTA |
Decaffeinated cappuccino with nonfat milk.
(Also called a “Why Bother?”) |
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ICED CAPPUCCINO |
A shot of freshly brewed espresso over ice
with 3 oz. cold milk added. Spoon foamed milk on top to create a layer of
foam. Sweeten to taste. |
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Cafe au lait |
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The
difference between caffe latte and cafe au lait is that the former beverage
is Italian in origin and the latter is French. Cafe au Lait is made with
strong brewed coffee, not espresso. |
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CAFE LATTE AU LAIT |
Brew strong, dark roast coffee using the drip
method. Serve with a separate pitcher of heated (not frothed) milk. Cafe au lait is often served in a bowl instead
of a cup, so as to be convenient for dunking brioche and croissants and for
warming one's hands while seated outdoors. Traditionally consumed at
breakfast. The coffee and steamed milk are mixed by the customer to change
strength and proportion as desired. |
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CAFE CON LECHE |
Similar to cafe au lait, but a Spanish
beverage in origin. Dark roast coffee is brewed by drip method then mixed
with sugar and served with heated milk. It is customary to serve cafe con
leche with warm, buttered bread. |