Espresso
Harmonious taste, rich flavour, full-bodied. These are the qualities that have turned the most popular drink in the world as part of our menu.
The perfect espresso:
- Fresh ground coffee: 7.5 g
- Duration of the extraction: 25-30 seconds
- Pressure: 9 atm
- Cream: 3-4 mm depth; brown-reddish color
- Ideal quantity of espresso in the cup: 25-30 ml
Cappuccino
You can prepare it like espresso, except for the fact that you need to add some foamed milk (steamed milk and its froth) which sweetens the taste of coffee. Cappuccino is usually served in a larger cup than Espresso. Additionally, you can obtain the specific vessel (creamer) for serving foamed milk apart.
Espresso Freddo
A recipe for chilled espresso.
The secret for such a recipe lies in the fact that you first have to prepare it like a usual espresso and then add some ice. Possibly and even preferably, use crushed ice.
As a result of this, coffee immediately gets chilled without its fragrance or tang to be spoiled at all. Sugar must be added to hot coffee prior to adding the ice for easier dissolution.
Cappuccino Freddo
Its preparation is very much like that of Espresso Freddo, except for the fact that you have to add some cold milk.
Fresh milk is first whipped up with crushed ice in the creamer and then incorporated into the coffee.
Espresso Macchiato
It is prepared by adding to a standard espresso (15-45 cc) a little cold milk, foam and hot milk (max. 20 cc), or foam and cream (max. 10 cc). While adding the milk care should be taken not to exceed one third of the volume of the espresso - otherwise the result is a "small cappuccino".
Cappuccino Viennese Style
Often this term is used to indicate an italian style cappuccino with whipped cream instead of milk and foam.
Actually, a Viennese style cappuccino is made out of 1/3 hot chocolate in a large cup, 1/3 whipped cream and milk, and 1/3 coffee, preferably espresso.
A sprinkling of cocoa and cinnamon on top completes the preparation.
Cafe Latte
In this beverage the quantity of milk is substantially larger than that of the coffee contained in it (85-90% milk and 15-10% coffee).
To provide caffe latte with character, use a cylindrical glass of max. 250 cc capacity. Partially skimmed milk is then heated by means of the espresso machine's steam nozzle to 750 - 800C (1670 - 1760 F). Do not produce foam - that is cappuccino's characteristic. Pour into the glass (approx. 200 - 220 cc) and add an extra strong espresso (approx. 20 cc) with or without sugar.
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