جستجو در بخش آموزش ها

سایت آموزشگاه آشپزی و کافی شاپ ایران شف دارای بیش از 12000 دستورالعمل آشپزی است که به شکل روزانه توسط تیم تخصصی ایران شف افزایش داده می شود. این دستورالعمل ها شامل پهنه گسترده ای از غذاهای بین المللی، سالاد ها، انواع دسر، سوپ، نوشیدنی، کیک و شیرینی است.

طرز تهیه قهوه اسپرسو Espresso cafe Recipes by iranchef

طرز تهیه قهوه اسپرسو Espresso cafe Recipes by iranchef

آموزشگاه تخصصی کافی شاپ باریستا

اسپرسو نوعی قهوهٔ غلیظ است که در اوایل قرن بیستم در میلان ایتالیا ابداع شده است. اسپرسو به وسیله ماشین قهوه ساز و با عبور دادن آب جوش با فشار از میان قهوهٔ آسیاب شده (به صورت دانه‌های ریزتر از قهوهٔ معمولی) تهیه می‌شود

داغی قهوه به داغی عشق
سیاهی قهوه به سیاهی شب
تلخی قهوه به تلخی جدایی

لوبيجى در سال ۱۹۰۳ اسپرسو را ابداع كرد. او هميشه از اتلاف وقت كارمندان شركتش براى تهيه و نوشيدن قهوه ناراضى بود و به همين علت به دنبال وسيله اى براى تهيه سريع قهوه مى گشت. لوبيجى به دنبال راهى بود تا به كمك فشار در فرايند دم كردن قهوه زمان لازم براى درست كردن آن را كاهش دهد. او عاقبت موفق به ساخت دستگاه قهوه سازى شد كه نام آن را «اسپرسو» گذاشت. اسپرسو يك واژه ايتاليايى است به معناى «سريع» . اين دستگاه در زمان كمتر قهوه با كيفيت بهترى را تهيه مى كرد اما مردم استقبال زيادى از آن نكردند. لوبيجى بى پول ماند و در سال ۱۹۰۵ حقوق مربوط به اين دستگاه را به شخص ديگرى فروخت. اين شخص توانست قهوه اسپرسو را در ايتاليا محبوب كند. قهوه ساز اسپرسو در ابتدا قهوه اى با كمى مزه سوختگى تهيه مى كرد، اين طعم ناشى از عبور با فشار آب جوش از ميان قهوه آسياب شده طى فرايند دم كردن بود. در سال ۱۹۳۸ كرموترى پمپ پيستونى را براى قهوه ساز اسپرسو ابداع كرد اين پمپ دماى آب را كنترل مى كرد و فقط امكان عبور آب داغ را از قهوه مى داد. لايه اى از كف روى اين قهوه وجود دارد كه به اين كف «خامه قهوه» مى گويند. در سال ۱۹۶۱ - م «فائما» پمپ برق را جايگزين پمپ پيستونى و روش سنتى كرد. در اسپرسو ساز آب از داخل محفظه مخصوص با فشار به جوش آور (بويلر) ماراى المنت گرمايى وارد مى شود. آب ، داخل جوش آور به دماى ۹۲ درجه سانتى گراد و فشار ۱۵ بار مى رسد و سپس با دماى بالا از جوش آور خارج مى شود و از نگهدارنده ----- كه حاوى قهوه آسياب شده و يا قهوه كيسه اى است عبور مى كند. در انتها قهوه در محفظه مخصوص جمع مى شود و يا به طور مستقيم در فنجان مى ريزد. در قهوه سازهاى بخار اين المنت گرمايى است و با ايجاد فشار ۳‎/۵ بار آب را داغ مى كند. قهوه اسپرسو را حتماً بايد با خامه قهوه (رويه كاراملى رنگ ) كه نشانه يك اسپرسو خوب است ميل كنيد.

قهوه اسپرسو

طرز تهیه.


گروپ دستگاه اسپرسو را با قهوه اسپرسو پرکنید.
گروپ را در جای مخصوص نصب گروپ قرار دهید کلید را روشن کنید به اندازه ای که میخواهید فنجان را پر کنید 1 شات 2 شات 3 شات شات مقدار استاندارد قهوه اسپرسو میباشد در فنجان کوچک سرو کنید و بدون شیر سرو میشود قبل از هرچيز يادتان باشد هرگز اين قهوه را به هنگام استراحت در محل كار و يا پيش از خروج از منزل براى رفتن سر كار ننوشيد ، اسپرسو را بايد بعداز يك غذاى خوب در زمانى كه وقت كافى براى آرامش و استراحت داريد ميل كنيد.

منبع کتاب دنیای آموزش کافی شاپ باریستا
مولف فرهاد زعفری هشجین
محل فروش کافی شاپهای زنجیره ای صدف و موسسه ایران شف

اسپرسو لونگو-نرمال.استرتو.ریسترتو.دبل اسپرسو.اسپرسو کن پانا با انواع سیروپ سرو میشود


Basic Espresso Recipes


There are a variety of different ways to serve up an espresso.
Cappuccino 1/3 espresso (1 shot), 1/3 steamed milk, and 1/3 foamed milk. The steamed milk mixes with the espresso and the foamed milk rests on top.
Latte 1/3 espresso (1 shot), 2/3 steamed milk.
Macchiato 1 shot espresso with a dollop of foamed milk on top.
Americano 1 shot espresso in a cup of hot water
Breve 1 shot espresso with warm light cream
Con Panna 1 shot espresso with a dollop of whipped cream on top
Mochaccino Cappuccino with chocolate syrup to taste
Romano 1 shot espresso with a twist of lemon peel


Espresso Recipes and Drinks

and How to Texture Milk

 

 

Let's start with an introduction to texturing milk. You will want to texture milk for lattes, cappucchinos, and so on. There are 4 important steps that you should always remember.

Fill your milk pitcher about half way. Place the wand into the container, just lightly skimming the surface of the milk. Turn the steamer on.
Continue the "stretching" process until the thermometer reaches about º100F. The purpose of skimming the surface is to introduce air into the milk, creating a foam-like texture. It is very important that you do not create any big bubbles, just very little ones.
At around 100ºF, submerge the wand down into the milk. This is the "rolling" process. Now you are creating a whipping and swirling movement, which makes the foam more textured and thicker. Continue to steam until about 180ºF. The milk will grow as it gets hotter. (This is why you should only fill it about half way up.)
Turn off your steamer first. Pull the pitcher down and remove from the wand. Always wipe your wand as soon as possible with a very warm cloth, as leaving milk on it will ruin the boilers.

Delicious espresso-based recipes are listed below.

 

 

Pure Espresso Drinks:

Basic 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.

Doppio: A double shot of espresso. (Doppio means double in Italian)

Americano : Add hot water to one shot of espresso to make a full 6-8 oz. cup.

Espresso Con Panna: A single espresso topped with a dollop of whipped cream.

Espresso Macchiato: A single serving of espresso topped with a dollop of frothed (foamed/textured) milk.

Espresso Breve: A single shot of espresso with heated half & half milk added.

 


Cappucchino Drinks:

Basic Cappucchino : 1/3 espresso, 1/3 steamed milk (no foam), and 1/3 frothed milk. Put the steamed milk in first, then pour the espresso, and lastly finish off with the layer of frothed milk. This will allow the espresso to settle between the milk and the foam.

Classic Cappucchino : 1/3 espresso and 2/3 frothed milk.

 


Cafe Latte Drinks:

Basic Cafe Latte: Make a single shot of espresso. Add steamed milk to fill an 8 to 10 oz. latte mug (preferably clear). There should be a very fine layer of foam on the top.

Flavored Cafe Latte: Lattes are frequently flavored with Italian syrups. First pour in the espresso, then the flavor of choice, and then the milk. (usually 3 squirts of flavor for 8 oz. cup, 4 squirts for 12 oz. cup, and 5 squirts for 16 oz. cup, and so on)

Specialty Drinks:

Cafe Mocha: Espresso, a spoonful of chocolate syrup, and steamed milk. Top with whipped cream and thin lines of chocolate syrup, then garnish with chocolate flakes or cocoa powder.

Rasberry Mocha: Same as cafe mocha, but with raspberry syrup added. Top with whipped cream, thin lines of chocolate and raspberry flavoring, and garnish with chocolate flakes or cocoa powder.

Mochacchino: A single shot of espresso mixed to taste with chocolate syrup or powder and 5 oz. of steamed milk. Top with peaked foam.

Iced Cappucchino: Pour espresso over ice and add cold milk. Do not mix or shake. Spoon frothed milk on top to create a layer of foam. Sweeten to taste.

Iced Latte: Pour espresso over ice and add cold milk. Shake cup well so that the espresso, ice, and milk blend together. Sweeten to taste. *Iced Lattes can also be blended, creating a smoother drink without the chunks of ice.

Flavored Iced Latte: Same as iced latte, but add flavored syrup.

Iced Mocha: Pour espresso over ice, add a spoonful of chocolate syrup, and pour in cold milk. Shake well. Top with whipped cream if desired.

 


Creative Interpretations:

Cafe Conquistador: Cappuccino with 1oz. of Kahlua™ topped with whipped cream and shaved chocolate.

Cappucchino Royale: Make a basic cappuccino. Add 1 oz. of liqueur of your choice (the favorites include Grand Marnier™, Frangelico™, Amaretto™, or any chocolate based liqueur). Top with whipped cream.

Latte Royale: Basic Latte with 1 oz. of fruit-flavored liqueur, topped with whipped cream and a maraschino cherry.

Bon Bon: Cappuccino with 1 oz. chocolate mint liqueur topped with whipped cream, shaved white chocolate, and a maraschino cherry.

Cappucchino Ciocolocino: Regular cappuccino topped with vanilla, chocolate or coffee ice cream.


Creativity is the key. Use your imagination to develop and creatively name your own beverages. The possibilities are endless. If you have passion for your drinks and making them, you and your customers will appreciate the wondrous beauty of this art.


Espresso & Cappuccino RecipesEspresso Recipes & Cappuccino Recipes

Espresso Recipes

Water between 88 and 92ºC. (190-197ºF.) is forced under 8 - 10 Bar (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". Demitasse means "half cup" in French and generally has the capacity of holding 3 oz. of liquid.

Basic 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. It is fairly common in Italy to add sugar to the espresso. Italian aficionados will tell you that the true test of a superb espresso is that the sugar must be able to sit on the surface of the crema for 30 seconds before sinking!

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.

Americano : To one shot of espresso add hot water to make a full 6-8 oz. cup. Unlike traditional espresso, this beverage is often consumed in the "American style" with milk and/or sugar.

Espresso Con Panna : A single espresso topped with a dollop of whipped cream.

Espresso Macchiato : A single serving of espresso topped with a dollop of frothed milk.

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.

Traditional 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.


Cappuccino Recipes
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. Purists consider this recipe complete as is. 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 (foam on top and milk on the bottom). Brew the espresso into a 3 oz. stainless pitcher (ceramic or glass will absorb too much heat of the espresso). Pour steamed milk into the bottom third of the cup. Pour the espresso slowly into the steamed milk. Spoon frothed milk on top to fill cup. Done in this order, the espresso should settle between the milk and the foam. Properly frothed milk should be approximately 150ºF to 170ºF. It is a matter of personal preference and may be slightly hotter or cooler.

CLASSIC CAPPUCCINO It is particularly common in Italy, and more and more in North America, to see a cappuccino made with only espresso topped with frothed milk. This is a classic cappuccino. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam. Very similar to an Espresso Machiatto.


Cafe au lait Recipes
The difference between cafe latte and cafe au lait is the fact that the former beverage is Italian in origin and the latter is French. Also, typically the French Cafe au Lait is actually made with strong brewed coffee and not espresso.

Basic 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.

Cafe Latte au Lait (French) : To make a French cafe au lait, brew strong, dark roast coffee using the drip method. Serve with a separate pitcher of heated (not frothed) milk. In France, cafe au lait is often served in a bowl instead of a cup. This open-mouthed vessel is convenient for dunking brioche and croissants. It is also useful for warming one's hands while seated outdoors. Traditionally, cafe au lait is consumed at breakfast. The coffee and steamed milk are mixed by the customer to change strength and proportioned as desired.

Cafe Con Leche : Similar to cafe au lait, but a Spanish beverage. 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.

 

Espresso based Specialty Drinks

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.

NIENTA : (or a Why Bother) Decaffeinated cappuccino with nonfat milk.

ESPRESSO LACHINO : (aka a Wet Cappuccino) Espresso topped with approx. 50/50 foamed milk and steamed milk.

 

Creative Espresso Interpretations
CAFE CONQUISTADOR : Cappuccino with 1oz. of Kahlua™ topped with whipped cream and shaved chocolate.

CAPPUCCINO ROYALE : Make a basic cappuccino. Add 1 oz. of liqueur of your choice (the favorites include Grand Marnier™, Frangelico™, Amaretto™, or any chocolate based liqueur). Top with whipped cream.

ESPRESSO ANISE : Espresso with a touch of anisette syrup.

FLAVOURED LATTE : A latte made with flavour added to it. The most popular flavors are almond, hazelnut and vanilla yet flavors such as coconut, raspberry and caramel are also used.

LATTE ROYALE : Basic Latte with 1 oz. of fruit-flavored liqueur, topped with whipped cream and a maraschino cherry.

CAFE NAPOLEON : Cappuccino with 1 oz. of cognac topped with whipped cream and shaved chocolate.

CAFE YUCATAN : Espresso with 1 oz. creme de cacao, topped with whipped cream, nutmeg and an orange peel.

CAFE HELENE : Espresso with 1oz. brandy and one teaspoon of sugar added. Top with whipped cream and chocolate shavings.

BON BON : Cappuccino with 1 oz. chocolate mint liqueur topped with whipped cream, shaved white chocolate and a maraschino cherry.

AFFOGATTO : Vanilla Gelato or ice cream "drowned" in espresso. A simple, tasty dessert.

 

Creativity is the key. Use your imagination to develop and creatively name your own signature beverages. The possibilities are endless.

IGLOO ESPRESSO : A single espresso with sugar and ice blended at very high speed and topped with whipped cream.

CAPPUCCINO CIOCOLOCINO : Regular cappuccino topped with vanilla, chocolate or coffee ice cream.

CAFE CORRETTO : Traditionally made with espresso and Grappa - however can be made with any liqueur



Basic Espresso Recipes


Espresso:
Simply a Caffe' in Italy. Served in very small cups, this is a dark, strong coffee made by forcing steam through finely ground, Italian-roast coffee.

There are a variety of different ways to serve up an espresso.

Doppio:
A double shot of espresso.

Cappuccino:
1/3 espresso (1 shot), 1/3 steamed milk, and 1/3 foamed milk. The steamed milk mixes with the espresso and the foamed milk rests on top.

Cappuccino scuro:
Cappuccino prepared with less milk than usual.

Cappuccino chiaro:
Cappuccino prepared with more milk than usual.

Cappuccino freddo:
Cappuccino served over ice.

Latte:
1/3 espresso (1 shot), 2/3 steamed milk.

Macchiato:
1 shot espresso with a dollop of foamed milk on top.

Latte Macchiato:
Steamed milk "stained" with a shot of espresso coffee, served in a tall glass rather than a cup.

Breve:
1 shot espresso with warm light cream.

Con Panna:
1 shot espresso with a dollop of whipped cream on top

Ristretto:
Extra-strong espresso, made with only one ounce of water and the regular amount of coffee grounds.

Americano:
1 shot espresso in a cup of hot water.

Cafe au Lait:
Half French Roast coffee, half steamed milk.

Granita:
Frozen espresso, crushed and served in a parfait glass with whipped cream.

Iced Espresso:
A double shot of espresso over crushed ice.

Freddo:
Chilled, sweetened espresso served in a tall glass, possibly on ice.

Romano:
1 shot espresso with a twist of lemon peel.

Mocha:
One shot espresso, one shot chocolate syrup; fill the rest of the cup with foamed milk, top with whipped cream.

Mochaccino:
Cappuccino with chocolate syrup to taste.

Corretto:
Espresso "corrected" with a touch of grappa, cognac, sambuca, or other spirit.





Traditional Coffee & Espresso Recipes


It All Starts With Espresso
Espresso is the basic ingredient in most coffee drinks no matter what fancy name they are given at the local coffee bar. Whether you are ordering a latte, cappuccino or mocha, espresso is what gives these drinks their coffee flavor.

Espresso is the type of beverage produced by pushing hot water (between 190 F and 195 F in temperature) at high pressure (between 8 and 9 bars) through a bed of finely ground, compacted coffee. Shots of espresso should take about 20 to 25 seconds to brew. For a normal single shot of espresso you would use approximately 1 to 1.5 ounces of liquid and approximately 7 grams of ground coffee. To make a normal double shot between 2 and 2.5 ounces of liquid is used and the volume of coffee grounds is doubled.

However, you can produce many varieties of coffee specialty drinks by going beyond these general guidelines for single and double shots. There is no limit to the flavorful combinations you can create by adding ingredients to the basic espresso formula explained above, which is known as the Espresso Rule of Thumb. The recipes below will provide you with some ideas on what you can add to the basics to make a number of coffee specialty drinks at home. These traditional recipes can also be adapted to suit your mood and taste.

Vary Your Shots

Sticking to the Espresso Rule of Thumb is an option, not a necessity, for those who want to get the most out of their espresso machine. Another type of shot you can try is called the Ristretto or the “little one”. This involves a shot that measures about 0.75 to 1 ounce that is pulled through approximately 14 grams of ground coffee in about 20 to 25 seconds. On the other hand, you can try the Lungo, or long pull, which means that about twice the amount of water is pulled through the coffee grounds, so instead of using a 2 to 2.5 ounce double shot, you would have a 5 to 6 ounce double shot.

Remember that shots of espresso should take about 20 to 25 seconds. Also, if you find that your shots pull too quickly, too slowly, or taste bitter refer to the Espresso Rule of Thumb for some more tips.

For Cappuccinos and Lattes It’s All About The Milk

Depending on whether you use 1%, 2% or whole milk you will end up with either a cappuccino or a latte. A cappuccino has frothed and steamed milk; a latte contains only steamed milk. A variety of flavorings can also be added to both of these kinds of drinks. (See our MOCAFE mixes and Monin syrups for some delicious options.) The recipes for basic cappuccinos and lattes are as follows:

 

Cappuccino
2 to 2.5 ounces espresso (double shot)
2.5 ounces frothed milk
2.5 ounces steamed milk

For a cup of cappuccino use equal parts of espresso, steamed milk and frothed milk. Place the espresso in the cup first, and then add steamed milk, followed by frothed milk. Adding flavored syrup or MOCAFE to your cappuccino can spice up this basic recipe.

Other Combinations To Try
For a different twist, try making a Dry Cappuccino, which has a double shot of espresso in it and frothed milk on top. This variation contains little or no steamed milk. A Wet Cappuccino has a double shot of espresso with more steamed milk than frothed milk.

A café latte contains only steamed milk. Flavorings can also be added to vary the taste of your latte.

Café Latte
2 to 2.5 ounces espresso (double shot)
4 to 5 ounces steamed milk

More Special Recipes

Iced Latte
2 to 2.5 ounces espresso (double shot)
3 ounces fruit flavored syrup
Cold Milk
Ice

For a cool alternative to hot drinks fill up a 12-ounce glass with ice, and then add the espresso, syrup and cold milk.

Café Macchiato
2 to 2.5 ounces espresso (double shot)
Dollop of frothed milk

Use a demitasse cup for this drink because it is just one shot of espresso with a small amount of frothed milk spooned on top. The ratio of espresso to milk is usually 80:20.

Café Mocha
2 to 2.5 ounces espresso (double shot)
6 ounces steamed milk
.5 ounce chocolate syrup
Whipped cream (optional)
Chocolate sprinkles (optional)


Begin by adding the syrup, espresso and steamed milk to a cup. Top if off with a little whipped cream and chocolate sprinkles. (Remember you can adjust the amount of syrup depending on your preference.)

Ways To Cut The Calories

For a low fat version substitute the whipped cream with frothed, skim milk. For extra flavoring without fat, carbohydrates or calories choose one of our Monin O’Free syrups, and to sweeten your cup of cappuccino sprinkle in some Splenda.

More Options For Your Cup of Coffee

You can also choose to make a Café Americano or a Café Crema. Café Americano is a single shot of espresso with 6 to 8 ounces of hot water added to it. This coffee drink is a little sweeter tasting because hot water is added to the shot, not run through the coffee grounds. However you will still be making a full-bodied cup of coffee even though you are using more water.

Café Crema is a single shot, but it is a long pull. You pull 6 to 8 ounces of water through the ground coffee instead of 1.5 ounces. Also to make a Café Crema you will need to use more coarsely ground beans.


The sky is the limit in creating unique coffee specialty drinks. Just take any of these basic recipes and simply adjusting the amount of espresso, steamed milk, frothed milk or syrup.

If You Just Want a Cup o’ Joe…

There are also ways to be inventive using your drip coffee machine. Here are some specialty drink recipes to try:

Café Au Lait
2 to 2.5 ounces DRIP coffee
6 ounces steamed milk

The Café au Lait uses drip coffee with steamed milk added to it.

Hammerhead
By using your drip coffee machine you can make a Hammerhead. Just place a single shot of espresso in your coffee cup and then fill the rest of the cup with drip coffee


Espresso Recipe
Published by Jennifer at 8:21 pm under Espresso

One of the great things about espresso is that its the base for a number of super popular coffee drinks these days. You can make macchiatos, lattes, or cappuccinos as long as you know the right ratios of milk and espresso. Once you know a few basic espresso recipes, you can turn your kitchen into your own personal coffee house.

Simple straight espresso doesn’t need a recipe anymore than a black cup of coffee does. It’s just enjoyed right out of the machine, hot and topped with the foamy crema that naturally forms on top. A single serving of espresso is usually called a “shot”, and is much smaller than a cup of coffee.

After that, the next easiest espresso recipe would be the macchiato. It has a fancy name, but it’s just a basic shot of espresso served up with a dollop of milk foam on the top.

You may not be familiar with the macchiato, but a latte can be found pretty much anywhere that serves coffee these days.

A latte is made with a ratio of 1 part espresso, and 2 parts steamed milk. So a shot of espresso, and about twice that amount again in hot milk. Quite mild, compared to straight espresso.

And the more complicated espresso recipe would be the cappuccino. Here you have one shot of espresso, then the same amount in steamed milk, and a layer of foamed milk on top of that. The foam sits on top, and doesn’t dilute the espresso quite so much as in a latte.

Add some chocolate syrup to a cappuccino and you have yourself a lovely mochaccino, which is not really a traditional espresso drink but still very popular in the coffee shops nonetheless.

Of course, there is no limit to how you use your espresso in any number of ways. These are just the more well known espresso recipes to get you started


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.


Espresso Coffee Recipes
Here are some recipes of the more popular espresso drinks served at Miss Maud.

 


Milk Based Espresso Coffees

Cappuccino
A Cappuccino is made up of 40mls of espresso then 150mls of gently steamed milk, then of course a canopy of creamy milk foam. To finish the creation gently dust with drinking chocolate.

The word Cappuccino is derived from the colour and shape of the hooded robe worn by the Capuchin friars a Roman Catholic order.




Café Latte
A Café Latte is generally served in a tall glass consisting of one shot of espresso then filled with creamy steamed milk, finished with just 5ml of foam to keep the heat in. In Europe, Café Latte is quite often enjoyed in the morning.



Flat White
The simplest and most popular of all milk based coffee - a Flat White is served in a cup consisting of one shot of espresso (40ml) then filled with creamy steamed milk, finished with just 5ml of foam to keep the heat in.



Macchiato
Macchiato is an Italian word meaning Stained or Marked. At Miss Maud, we serve both Large and Small Macchiato. Small Macchiato being the more traditional coffee.

Small Macchiato
A Small Macchiato is made up of 60mls of espresso served in a small glass topped with just a dash of creamy steamed milk and a little foam.


Long Macchiato
A Long Macchiato is served in a slightly larger glass consisting of a Doppio of espresso (2 shots, 80mls) then filled with creamy steamed milk and finished with 5ml of foam.




Affogato
For the coffee enthusiast.
Two shots of espresso (80mls) in a cup with a generous scoop of Vanilla ice-cream.

 

Espresso Coffees, Without Milk
According to the French, drinking coffee black is the only way to really enjoy it.
For black coffee always heat the cup first. Black coffee gets cold quickly as, unlike milk based coffee, there is no fat to help keep the heat in. Black coffee should always be served immediately.


Espresso
Just one shot of delicious espresso (40ml) in a tiny cup.



Double Espresso
2 shots of delicious espresso (80ml) in a standard cup.




Long Black
Pour about 150ml of hot water into the cup; now gently pour two shots of espresso (80mls) on top, taking care not to disturb the crema.



November 26, 2010
Making Espresso With Saeco Odea Giro Super Automatic Espresso Machine
Everyone want’s the best in life and as per espresso, we like the superior ones offered at expensive cafes. But we don’t have the time and the means to drop by our most loved café for our fair share of espresso whenever we feel like it. That is when Saeco Odea Giro Super Automatic Espresso Machine enters into the picture.

Saeco Odea Giro, an espresso machine that is automatic and created by BMW DesignworksUSA, provides you the ability to brew espresso and cappuccino of an excellent quality at the comfort of your home. This outstanding espresso machine presents its revolutionary Giro screen display which has been created in an easy-to-use and a simple way.

Grinds, tamps, doses and brews whole bean coffee in no time-that’s what Saeco Odea Giro Super Automatic Espresso Machine Super Automatic Espresso Machine does and more. Additionally , it enables you to pick the type of coffee beverage you want, how strong you wish it to be (from mild to strong) and how many mugs you want to deliver through its intuitive control buttons. Its system of frothing milk and brewing works so quick that it can deliver your beverages in seconds.

Saeco Odea Giro uses a Ceramic Disk Grinder that is quiet, safe and shuts off automatically. It is long-lasting and flexible. The espresso maker’s Saeco OptiDose attribute has a 7-10.5 gram doser that can be modified and could regulate the amount of beans to grind per serving.

Cleaning always follows after using any coffee maker and this task is made easy for Saeco Odea Giro because its brew group is detachable and thus, can be washed without the need to use any chemical. The coffee maker’s 50oz water tank is also detachable and its cup warming surface can take up to 6 espresso mugs. The Touch Lift manual drip tray is not only detachable, but also can be moved up and down to be able to fit mug of any size. Up to 6 espresso cups can fit to Saeco Odea Giro’s Cup warming surface.

What’s best about Saeco Odea Giro, apart from its remarkable capabilities and qualities, is you have the opportunity to take home with you a Complimentary Holiday Gift worth $85 for free when you purchase it from Coffee Makers. The gift set consists of 4 illy logo cups & saucers, a steaming pitcher, 6 demitasse stirrers, and sugar sticks. Grab this wonderful gift set while it lasts and purchase your own Saeco Odea Giro now for $700. Visit Coffee Makers for more information

Coffee Recipes
Below is our collection of gourmet coffee recipes. Some are basic, some exotic, some hot and some cold. Some of our coffee recipes have been also published in books. Do you have a recipe you would like to share with us? Please send it to us through our contact us page and we will be happy to add it to our list.




Iced Coffee
This is such a popular coffee recipe that we gave its own web page. Please visit our iced coffee recipe page.


 

Mocha Cinnamon Shake
1 cup brewed gourmet coffee at room temperature
1 cup chocolate ice cream
1 cup milk
1 cup crushed ice
2 cinnamon sticks
1 teaspoon ground cinnamon

Combine the gourmet coffee, ice cream, milk and crushed ice in a blender. Blend it until it is all combined and serve. Pour into two mugs and add cinnamon sticks. Makes 2 servings

 

Mexican Coffee
1 ½ cups double strength hot gourmet coffee (use 4 tablespoons coffee to 12 oz. of water)
¾ teaspoons cinnamon
4 teaspoons chocolate syrup
¼ teaspoon nutmeg
½ cup heavy cream
1 table spoon sugar

Combine cream, nutmeg, sugar and cinnamon then whip. Using four demitasse cups, put 1 teaspoon of chocolate syrup in each. Stir the remaining ½ teaspoon of cinnamon into the the hot gourmet coffee. Pour the coffee in the cups and stir. Top with spiced whipped cream. Makes 4 servings.


 

Café au Lait or Café con Leche
1 cup strong dark roast gourmet coffee or espresso
1 cup hot milk

No, Starbucks was not the first to serve a Lait in the U.S. in the 1980’s. Cubans have been serving “café con leche” for decades down in Miami. Anyway, this traditional Spanish and French drink is prepared by simultaneously pouring equal amounts of hot, strong dark roast gourmet coffee and hot milk into a large cup. The milk can either be heated in the microwave or stovetop. The heated milk adds a special sweetness to this delicious drink. The Cuban version is actually prepared with a cup of hot milk and a shot of Cuban coffee poured into it. Sugar is a must to fully appreciate this drink. Makes 2 servings.


 

Coffee Breakfast Drink
1 tablespoon instant espresso or instant coffee
2 cups of milk
2 tablespoons of protein powder
1 teaspoon of honey
½ teaspoon vanilla extract

Combine the milk, instant espresso or coffee, protein powder, vanilla and honey in an electric blender until uniform. Serve in tall glasses. Makes 2 servings.


 

Espresso
Authentic espresso needs to be brewed in an espresso machine which forces steam and boiling water through finely ground Italian roast coffee. The professional machines found in fine restaurants use a complicated system of steam pipes and springs which produces a brew that is hard to replicate with home kitchen espresso machines.


 

Cappuccino
Cappuccino is espresso served with steamed frothy milk. Like espresso this is best enjoyed with a professional machine which are expensive. On the home machines most espresso makers have a milk steaming attachment to froth up and heat the milk. Combine equal amounts of Italian espresso and hot milk. Top with cinnamon or nutmeg.


 

Cuban Coffee
This rocket fuel will light you up with just one little shot thanks to the large amount of sugar and caffeine. Like espresso, this is best made with a professional machine which is essentially an espresso maker. Best used with a Cuban coffee brand (Pilon or Bustelo). The secret to great Cuban coffee is to pour a little coffee into a cup and whip it with a spoon using one teaspoon of sugar for each serving which forms a caramel paste. Then pour the remaining espresso from the machine into the paste. Serve into a small demitasse cups.


 

Coffee Frappe
1 tablespoon instant espresso
3-5 ice cubes
½ cup of cold water
¼ cup of milk
3 teaspoons maple syrup

Combine in an electric blender the cold water and instant espresso at a high speed until a frothy consistency is achieved. Pour into a glass with ice cubes then stir in the maple syrup to your taste. Makes 1 serving.


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Thai Iced Coffee
1/3 cup whole gourmet coffee beans, dark roast or ¼ cup ground dark roast gourmet coffee
2 cups of water
3 cardamom pods (this adds the unique Thai flavor)
1 tablespoon of sugar or maple syrup
Ice cubes
¼ cup of half-and-half or evaporated milk

In your coffee bean grinder, grind the cardamom pods with coffee beans or if you are using ground coffee just mix them together. Now brew this mixture with 2 cups of water. Add sugar or maple syrup and let it cool. Pour this into two glasses filled to the top with ice. Add half-and-half or evaporated milk. Makes 2 servings.


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Jamaican Coffee
1 cup of hot gourmet coffee
¼ shot of Tia Maria
¼ shot of Myers Rum
¼ shot of Dark Creme de Cacao

Combine your hot gourmet coffee, Tia Maria, Myers Rum, and Dark Creme de Cacao. Mix together the top with whipped cream. Makes 1 serving.


 

Irish Coffee
1 cup of hot gourmet coffee
1 shot of Irish Whiskey

Mix your Irish Whiskey and hot gourmet Coffee. Top with whipped cream. Makes 1 serving.


 

Eggnog Coffee
1 cup hot gourmet coffee
1 ounce eggnog
½ tablespoon grated nutmeg

Mix your hot gourmet coffee with your eggnog. Sprinkle nutmeg on top. Makes 1 serving.


 

Calypso Island Coffee
1 cup of hot Gourmet Coffee
½ shot of Frangelico Liqueur
½ shot of Malibu Rum

Combine your Frangelico, gourmet coffee and Malibu Rum. Add chocolate then top with whipped cream. Makes 1 serving.


 

Keoke Coffee
½ shot of Kahlua
1 cup of hot gourmet coffee
½ shot of Courvoisier
½ shot of Dark Cream de Cacao

Combine your Kahlua coffee liqueur, gourmet coffee, Dark Cream de Cacao, and Courvoisier. Top with whipped cream and serve. Makes 1 serving.


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Bailey's Irish Coffee
1 cup hot gourmet coffee
1 shot of Bailey's Irish Cream

Combine your gourmet coffee and Bailey's Irish Cream. Top with whipped cream and serve. Makes 1 serving.




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Facts History Plant Bean Production Roasting Tasting Recipes Glossary


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Coffee Recipes - Espresso



There are many types of espressos. The 8 main types are: Cappuccino 1/3 espresso (1 shot), 1/3 steamed milk, and 1/3 foamed milk. Latte 1/3 espresso (1 shot), 2/3 steamed milk. Macchiato 1 shot espresso with a dollop of foamed milk on top. Americano 1 shot espresso in a cup of hot water. Breve 1 shot espresso with warm light cream. Con Panna 1 shot espresso with a dollop of whipped cream on top. Mochaccino is Cappuccino with chocolate syrup to taste. Lastly, Romano is 1 shot of espresso with a twist of lemon peel.


Hot Coffee Iced Coffee Hot Alcoholic Iced Alcoholic Espresso Coffee Desserts
 

 

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Royal Cappuccino (hot) - An alcoholic drink with rum and brandy, and espresso.
A strong cocktail that will be a big hit at your next party. They'll remember this one no doubt
Ingredients:
1/2 cup half n half
1/2 cup espresso
2 tbs brandy
3 tbs white rum
2 tbs creme de cacao
1 tbs sugar
Preparation:
Whisk cream until frothy. Split espresso between 2 mugs. Add 1 tbs of each liqueur into each mug. Top with whipped cream, and add sugar to taste. Serves 2

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Chai Espresso Nut (hot) - You'll need prepared chai concentrate for this recipe.
A nice blend of coffee and chai along with a smidgen of almond flavor.
Ingredients:
Chai concentrate
Steamed milk
1/2 oz almond syrup
1 shot espresso
Preparation:
Prepare the chai, as per the instructions. Add syrup and espresso.




White Winter Morning (hot) - Like a latte, but using white cocoa powder.
A mild espresso and milk drink, but with the added flavors of white chocolate and hazelnut. A fine choice for Christmas holidays, or any other time of the year when you want some warm cheer.
Ingredients:
2 oz espresso
1 tbs white cocoa powder
1/2 oz hazelnut syrup
12 oz warm milk
Preparation:
In a mug, mix espresso, cocoa powder and hazelnut syrup. Fill up the mug with heated milk. Top with whipped cream, if desired.




Milky Way Cappuccino (hot) - If you like the candy bar, you'll love this espresso drink.
You really can't go wrong with anything that has both chocolate and caramel, especially if its a cappuccino.
Ingredients:
2 shots espresso
1 shot chocolate syrup
1 shot caramel syrup
Preparation:
Mix together in a mug, and fill with steamed milk. Add a bit of foamed milk on top. Serves 1




Latte Aromatica (hot) - Cinnamon, honey & nutmeg. Really improves a plain latte.
A latte recipe for people who don't want to overpower the taste of your espresso with too many additions. Just a hint of honey, cinnamon and nutmeg. You can used warmed cream instead of the steamed milk for a thicker latte.
Ingredients:
1 shot espresso
Milk, steamed
Honey
Vanilla extract
Cinnamon
Nutmeg
Preparation:
All the ingredients are proportioned to your own tastes. Line the bottom of your mug with honey, then add vanilla, cinnamon and nutmeg. Add espresso, then fill mug with steamed milk.




Mocha Madness (hot) - This drink packs a big caffeine punch if you can handle it.
No need to decide between coffee and espresso, this drink has both. You'll get more than enough caffeine with a Mocha Madness. It's what you need to start your day right!
Ingredients:
1 cup coffee, hot
2 shots espresso
1 tbs cocoa powder
Preparation:
Add the shots to your coffee, then the cocoa powder. Stir and enjoy.




Snowy Java Jet Cappuccino (hot) - For a chilly night, espresso and white chocolate.
Perfect for those cold winter nights. An espresso and white chocolate mixture with a bit of brandy. Made with real melted chocolate, too.
Ingredients:
4 oz light cream
4 oz espresso
1 oz white chocolate, chopped
1 tsp brandy
1 tsp creme de cacao
1/8 tsp vanilla
Whipped cream
Preparation:
Heat cream until almost boiling. Remove from heat and add chocolate. Whisk until melted and smooth. Stir in liqueurs and vanilla. Return to low heat and whisk until foamy. Pour espresso into a large mug, then spoon chocolate mixture over the espresso. Top with whipped cream. Serves 1




Sorbetto Espresso (iced) - A frozen ice dessert, with the bold taste of espresso.
This light and frosty dessert is the perfect ending to a summer meal. It will take a few hours, so plan to make this espresso sorbet ahead of time so you can enjoy it later.
Ingredients:
6 tbs espresso ground coffee
4 tbs brown sugar
1 quart boiling water
1 cup whipped cream
Cocoa powder
Preparation:
In a bowl, combine the ground coffee and brown sugar. Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze through. When the sorbet is nearly frozen (still scoop able), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa.




Iced Amaretto Smoothie (iced) - An espresso milkshake, amaretto and Kahlua.
You wouldn't think of making a milkshake for a cocktail, but it works when you mix Amaretto with espresso and ice cream. Remember to blend it smooth and get it to your guests while still firm.
Ingredients:
1/2 oz amaretto
1/2 oz Kailua
6 oz espresso, chilled
1 scoop chocolate ice cream
Whipped cream
Preparation:
Blend all ingredients, except whipped cream, in a blender until smooth. Serve immediately, topped with whipped cream. Serves 1




Espresso Marvo (iced) - A quick and refreshing espresso drink, with mineral water.
Water? Yep, even if you don't usually take your coffee drinks without some kind of cream, you'll love the mix of sparkling water and espresso. A nice and unique bubbly coffee concoction.
Ingredients:
1 cup espresso, chilled
Sparkling mineral water
Crushed ice
Preparation:
Pour espresso over ice in a tall glass. Fill the remainder of the glass with mineral water. Give a quick stir and serve. Serves 1




Comrade De Espresso (iced) - A classy espresso cocktail, that's shaken not stirred.
Espresso, vodka and Kahlua together. Replace the olives with coffee beans, and you have an espresso martini. Served shaken, not stirred.
Ingredients:
7 oz vodka (Stoli coffee-flavored vodka is a good choice)
1/2 oz Kahlua
1/2 oz espresso
4 coffee beans, for garnish
Preparation:
In a cocktail shaker, shake vodka with crushed ice for about 30 seconds. Add Kahlua and espresso and give another couple of shakes to combine. Let stand for a minute, to fully chill through. Strain into 2 chilled martini glasses, and add 2 coffee beans to each glass. Serves 2




Mochaccino Iceberg (iced) - Just like an iced cappuccino, but with chocolate added.
You can prepare this recipe without the ice, if you prefer a hot espresso.
Ingredients:
2 oz espresso
1 oz chocolate syrup
5 oz steamed milk
Ice
Preparation:
Fill a glass with ice, then add the steamed milk. Mix the espresso with syrup then pour slowly down the side of the glass. Serves 1




Orange Tart Mocha (iced) - A orange and mocha drink that is served very cold.
A chilled espresso and milk drink, with the tart touch of orange juice. Cocoa and caramel add some sweetness too. You could use chocolate syrup instead of the cocoa powder, if you prefer.
Ingredients:
1 shot espresso
1 tbs cocoa powder
1 oz caramel syrup
1 oz orange juice
Milk
Preparation:
Fill a tall glass halfway with ice. Whisk together the ingredients (not the milk) and pour over the ice. Fill the glass the rest of the way with very cold milk. Stir lightly and serve. Serves 1




Rome On Ice (iced) - A very basic iced espresso recipe that everyone loves.
You can't go wrong sticking with the basics. Its just espresso over ice, with enough sweetened milk to mellow it out some.
Ingredients:
2 shots espresso
2 tbs condensed milk, sweetened
Ice cubes
Preparation:
Add espresso and condensed milk to a cocktail shaker, with enough ice to fill it up. Shake the espresso mixture vigorously to make it frothy and serve immediately. Serves 1

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Yogo Cappuccino (iced) - A chilly smoothie, for the health conscious espresso lover.
If you're not concerned about the fat content, you can always use regular ice cream for this drink.
Ingredients:
3 oz espresso, chilled
3/4 cup non-fat frozen yogurt
1/2 cup ice cubes
1 1/2 tbs sugar
Preparation:
Blend all ingredients in a blender until smooth. Serve in a tall glass.

Coffee Drinks and Recipes

 

 

 


Affogato
An Italian dessert drowning in espresso. Affogatos can be made by covering ice cream with strong coffee. A typical Italian Affogato is a scoop of vanilla gelato covered with a shot of espresso and served immediately. Affogatos should not have too much melted ice cream or gelato, and should be bitter-sweet with a combination of textures. Popular Affogatos include Vanilla Affogato, Mocha Affogato, and Peppermint Affogato. Video

 

Americano
A coffee beverage made from a shot or two of espresso mixed with hot water to make a full sized drink. Americano is short for "Caffe Americano", which is Italian for espresso coffee served American style.

 

Biscotti
Biscotti (pronounced "bis-koh-tee"), in Italian, refers to twice baked cookies. In North America, biscotti are mostly associated with coffee. A Biscotto (singular form of Biscotti) is a dipping cookie. In Italy biscotti are generally dipped into wine. Traditionally, biscotti were almond flavored. Today, because of their popularity in coffee houses, many different ingredients are added: dried fruits, chocolate, nuts, seeds, spices, etc. Biscotti are often served frozen with melted chocolate or frosting, topped with nuts or even coated with colored sprinkles. Video

 

Black and White
An alcoholic drink made from one part coffee liquor, usually Kahlua, and one part milk or vanilla schnapps. Carefully layer 1/2 ounces coffee liquor over 1/2 ounces of milk, or vanilla schnapps, in a shot glass and serve.

 

Black Eye
A cup of American coffee with two shots of espresso added. Also known as a Sling Blade, Depth Charge, Shot in the Dark, Cafe Tobio, Autobahn, or Hammerhead.

 

Black Russian
An alcoholic coffee drink. To make a Black Russian, fill a rocks glass with Crushed ice, add 1.5 ounce vodka and 1.5 ounce Coffee Liqueur. Video

 

Breve
A milk based espresso drink made with half-and-half, or light cream, instead of whole milk. Breve means "short" in Italian, and in some locations refers to a cappuccino made with light cream.

 

Cafe
French word for "coffee".

 

Cafe au Lait
Similar to a Latte, but made with filter drip or French Press coffee instead of espresso. To make a simple Cafe au Lait, mix equal portions of brewed coffee and heated or steamed milk. The "French" style is to serve a Cafe au Lait in a white porcelain cup or bowl. Cafe au Lait is French for "coffee with milk". Video

 

Cafe Bonbon
Condensed milk poured carefully over espresso and served in a small glass. The shot of espresso remains separated from the milk until stirred, as in a black and white. Cafe Bonbon is French for "candy coffee".

 

Cafe Noisette
Cafe Noisette ("kuh-fay nwah-zett") is espresso with a small amount of milk added. Cafe Noisette is French for "hazelnut coffee", a reference to the dark color of espresso.

 

Caffe
Italian for "coffee".

 

Cappuccino
A beverage made from espresso, hot milk, and frothed milk. To make a Cappuccino, add equal parts of espresso, hot steamed milk, and velvety milk froth. A dry Cappuccino is the same drink without the hot milk. Cappuccinos are traditionally served in a small cup, or demitasse.

 

Espresso con Panna
Italian for "espresso with cream", an Espresso Con Panna is a shot of espresso topped with a dollop of whipped cream.

 

Espresso Granita
A slushy chopped ice dessert made from espresso. The word "granita" comes from the Italian the word "grano" meaning "grain", a reference to the grainy texture of ice used to make a Granita. To make an Espresso Granita, freeze extra strong sweetened espresso, crush or chop finely, and serve in a clear glass topped or layered with whipped cream.

 

Gelato
Italian ice cream made from creamy milk and sugar with fruit, flavorings, and sometimes eggs added. Non-dairy gelato is known as sorbetto. Video

 

Iced Mocha
Caffe Mocha served cold with ice. To make an Iced Mocha, add chocolate to bottom of glass, add espresso and mix well, then add milk until the glass is two thirds full and mix well. Add ice last, or pour into and ice filled glass, and cover with whipped cream if desired.

 

Irish Coffee
An alcoholic coffee drink. To make and Irish Coffee, pour a shot of Irish whiskey into a warmed whiskey glass and add three sugar cubes (3 tsp). Fill with strong black coffee to within one inch of top. Stir gently and top to the brim with slightly aerated heavy cream. Video

 

Latte
A shot or two of espresso in a cup filled with frothy steamed milk. Baristas will sometimes pour the frothy milk through the espresso in an open mug to make an artistic design in the crema (espresso foam) floating on the surface. "Latte" is short for "Caffe Latte", which is Italian for "coffee with milk".

 

Macchiato
Italian for "spotted". There are two types of Macchiatos, "Latte Macchiatos" and a "Caffe Macchiatos". To make a Caffe Macchiato, also called "Espresso Macchiato", fill a small glass with espresso and dab a spoonful of velvety frothed milk on top. To make a Latte Macchiato, pour espresso into frothy steamed milk leaving a dark spot on top. Video

 

Mocha Latte
A Mocha Latte, or Mocha, is a coffee drink made from espresso, chocolate syrup, and steamed milk. To make a Mocha, coat the bottom and sides of the cup or mug with about 1/2 oz. of chocolate syrup. Add a shot or two of espresso and fill with steamed milk. Add whipped cream if desired.

 

Red Eye
A cup of American style drip coffee with a shot of espresso added. Also called a Shot in the Dark, a Depth Charge, or and Eye Opener. Variations of the Red Eye include the Black Eye, made with two shots of espresso, and the Dead Eye, made with three shots of espresso

espresso cafe sadaf iran

 

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