The Drinks:
Espresso (single or double)
The essential drink is an espresso. An espresso is simply one
or
two shots of espresso with nothing added. A well made
espresso
will have an auburn layer of foam on top; a reaction of the coffee bean
oils mixing with colloids. This is crema and it is the first
visual
sign that your espresso is made using the above guidelines.
Good
espresso is not bitter. Great Espresso is sweet. Many
Italians drink shots of espresso throughout the day.
Espresso Ristretto
This is an espresso shot that produces less than 3 oz.
- as
little as .75 oz. - of volume. This is not made by
just
using the first few seconds of a normal espresso pour. The
Ristretto is made by tamping for a slow extraction. A good
ristretto will be a concentrated version of a good espresso and will
have crema. Texture should be silky.
Macchiato
A macchiato is an espresso with one tablespoon (or less) of foam on the
surface. Macchiato is the Italian word for 'stain' referring
to
the appearance foam over the crema. There should be no liquid
milk. NOTE. Starbucks Macchiato is not this
traditional
espresso drink.
Cappuccino
The cappuccino is an espresso topped with steamed milk - both foam and
liquid. The name comes from the colors of brown and white of
the
Capuchin Friars in Italy. Use no more than 4 oz.
of milk steamed to produce 2.5 oz. foam and 2.5 oz. liquid.
Properly foamed milk will be sweet smelling and
tasting with silky consistent texture. A good cappuccino will
have a layer of foam on top with a ring of crema all around the edges
of the cup. The essential part of a great cappuccino is where
foam and the espresso meet and the two substances mingle. Any
milk can be used , however it is best with whole milk as the
fat is converted to sugar in the steaming process which enhances the
texture and taste. A double cappuccino has more
espresso and a bit less milk. In Italy it is considered very
bad
practice to drink a cappuccino after mid-morning as milk is thought to
be a morning beverage.
Americano
A 3 oz. shot of espresso with 3 oz. of hot water. Drinks like
brewed coffee with the very special taste of espresso. Try it
with foamed milk on top.
Espresso con Pana
Simply an espresso capped with silky whipped cream. Best
preparation is to whip fresh cream with little or no sweetener.
Extravagant.
Caffe Latte
In the US it is more of a French style Cafe au Lait. An
Italian
'Latte' is one part espresso to 4 parts steamed milk.
Preferences
here in the US are for more milk and typical ratio is more like 1 part
espresso to 6 parts steamed milk plus extra foam.
Mocha
Similar to a Latte but with chocolate. Some use dark
chocolate
melted into the espresso shot but many simply use syrup in the steamed
milk.
Vanilla & other flavors.
Syrups can be employed to add flavors to the above milk based drinks.
Toriani is the best known but there are others.
Generally
these drinks are so sweet that the carefully executed espresso shot is
long forgotten. But -- ask any successful cafe owner and they
will tell you these are very popular and profitable drinks.
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2
oz. Espresso Ristretto with crema in ACF Bistro espresso cup
Espresso Macchiato in ACF
Nero Espresso cup
Stratified double
cappuccino in Bormioli Roma 7 oz. cup
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