The Italian coffee classic, a very small, strong coffee, is called caffè, solo or simply “un caffè” in Italy. The important thing is the créma, the soft foam on the coffee. It must look golden brown and slightly mottled. A dark brown créma indicates a burnt espresso.
Usually about 6-8 grams of espresso coffee is used. The espresso cup is about 2/3 full. (25 ml) A double espresso, namly with the double amount of water and the double amount of coffee powder, results in the double amount of taste.
For more information see: “The perfect espresso”
See also under: “Brown, Gold or Nut” – Viennese Coffee Specialities
Ristretto oder Corto
Even smaller, blacker and stronger. A strong Espresso with less water, which mens the Espresso cup is only about half full. For an amount of water of approx. 17 ml per cup there is 6-8 g of an espresso roast with a brewing time of approx. 15 seconds. The Ristretto is very strong and very tasty.
The Ristretto in double version, twice the amount of espresso powder and twice the reduced amount of water in the Ristretto.
If you let the water run a little longer during preparation until the Espresso cup is completely filled, you get an extended espresso – the Lungo.
That Classic consists of an Espresso that is “corrected” with a good shot of grappa. If the Coretto is to have a creamy crown, it can be decorated with a touch of Zabaione. Mix an egg yolk with a little sugar, a dash of grappa or liqueur and a little white wine. Then the egg mixture is whipped with a whisk over a hot water bath and poured onto the Coretto with a spoon.
An Espresso with a milk froth cap and served in an espresso cup. But it is still not a small Cappuccino because the Macchiato is prepared without hot milk.
You get a Marocchino if you refine the Macchiato with cocoa powder.
Consists of 1/3 Espresso, 1/3 hot milk and 1/3 milk foam. It is of course served in a Cappuccino cup or glass (150 – 200 ml).
The preparation of the frothed milk (foam) is important: a stainless steel vessel should not be filled more than two thirds with cold milk (3.5%). Then hold the jug under the steam nozzle and dip it just below the surface of the milk. Open the valve and create fine foam bubbles by gently moving up and down until the milk has reached 65 to 75 C. The milk must not boil, otherwise the foam will collapse. Pour the Espresso first, then the milk and the the frothed milk. Add sugar to taste and a pinch of cocoa powder.
The darker Cappuccino is prepared with a little less milk.
The lighter Cappuccino is prepared with a little more milk.
An iced, sweetened Cappuccino.
Cappuccino con panna
Instead of frothed milk, this Cappuccino is served with whipped cream.
A double espresso is served in a tall glass, infused with hot milk. Little or no milk foam is added.
Pour an Espresso into a large coffee cup and fill it up with hot milk.
A tall glass is filled with 1/3 Espresso, 1/3 hot milk and 1/3 cocoa. Can be served with or without the milk froth hood.
Mix 2cl brown rum, 2cl amaretto and 1 cup of hot Espresso, sweeten with brown sugar and add a little whipped cream.
Mix an Espresso with sugar and liquid cream, cool well and pour into a glass with a handful of ice cubes.
Café au lait
The Café au lait, also called Café Crème, is an Espresso with frothed milk, served in a large bowl – the French favorite breakfast.
Comes from America. An extended Espresso. Hot water is poured into the finished Espresso.
Caffè latte with almond syrup.
Caffè latte with caramel syrup.
Is served ice-cold and sweetened, usually in a glass.
Granita di Caffé
Espresso on finely crushed ice.
Specialty from Turin. Consists of one third of coffee, one third of chocolate and one third of cream.