More Espresso Coffee Recipes
ESPRESSO RISTRETTO
Use the same preparation method as a basic espresso except 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 be accomplished by
tamping or pressing the coffee with extra pressure. This process
yields an intense espresso flavor.
DOPPIO
A double shot of espresso. (Doppio means double in Italian).
ESPRESSO LUNGO
A single serving of espresso, "pulled long" to yield a larger
serving. Dispense 2 to 3 oz of water through the espresso grounds
with a longer extraction time of 25 - 40 seconds.
ESPRESSO CON PANNA
A single espresso topped with a dollop of whipped cream.
ESPRESSO BREVE
A single shot of espresso with heated half & half milk added.
ESPRESSO ROMANO
Make the basic espresso and serve with a twist or slice of lemon.
Although this presentation is often thought to be Italian, Italians
refuse to claim this tradition as their own. Many coffee aficionados
believe the lemon interferes with the espresso's delicate flavour
balance.
ESPRESSO CUBANO
Double short shots brewed with raw sugar.
CAFE LATTE
Make a single shot of espresso. Add steamed milk to fill an 8 to 10
oz. latte mug (preferably clear). Lattes are frequently flavored
with Italian syrups. Nut flavors such as hazelnut and almond are
among the most popular additions
MOCHACCINO
A single shot of espresso mixed to taste with chocolate syrup or
powder and 5 oz. steamed milk. Top with peaked milk foam.
CAFE MOCHA
A single espresso poured into a tall glass filled with steamed milk
to which a spoonful of chocolate syrup is added. Top with whipped
cream and garnish with chocolate flakes
.
ICED CAPPUCCINO
Pour one shot of freshly brewed espresso over ice and add 3 oz. cold
milk. Espresso looses its flavor quite rapidly therefore, using
prepared espresso is not recommended. Spoon foamed milk on top to
create a layer of foam. Sweeten to taste.