Recipe: Espresso and Cappuccino Recipes (10)

ESPRESSO AND CAPPUCCINO RECIPES

ESPRESSO RECIPES:

Espresso:
A single portion of espresso, about 11/2 ounces, served in a two ounce, pre heated espresso cup.

Espresso Ristretto:
A short or "restricted" espresso, where the flow of water through the brew head is stopped at about 1 ounce.

Espresso Lungo:
A single serving of espresso, diluted with hot water (not from the brew head) to produce a milder or "long" espresso.

Espresso Doppio:
A double serving of espresso, about 3 to 4 ounces. Use the two cup coffee basket in the filter holder and serve in a five ounce cappuccino cup.

Espresso Macchiato:
A single serving of espresso "marked" with one or two tablespoons of frothed milk.

Espresso Romano:
A single serving of espresso served with fresh lemon peel. This is not an Italian custom, but is often served in the US.

CAPPUCCINO RECIPES:

Cappuccino:
Usually 1/3 espresso to 2/3 frothed milk in a five-ounce, pre- heated cappuccino cup. Cappuccino is topped with a head of foam by spooning the frothed milk on top of the serving. Although it is not a European tradition, cappuccino can be garnished with a light sprinkle of chocolate or cocoa, cinnamon, nutmeg or vanilla powder.

Cafe Latte:
Known by the French a Cafe au lait and the Spanish as Cafe Con Leche. A double serving of espresso with steamed milk, roughly 3 ounces of espresso to 5 ounces of milk, served in a large 9 ounce, bowl-shaped cup or a wide-mouthed glass.

Latte Macchiato:
A glass of steam milk into which a single serving of espresso is slowly dribbled, to "mark" the milk with espresso.

Mocha:
A mixture od 1/3 espresso brewed into 1/3 frothed milk where 1/3 cocoa has been dissolved, served in a five ounce cappuccino cup or glass. Quick and dirty: Add Hershey's syrup to taste.

Adapted from source: In Search of the Espresso Secret, Crema: The Heart and Soul of Italian Espresso : A Complete Guide for Home Preparation of European Cafe-Quality Espresso by Bernard N Mariano and Jill West