Coffee Facts and Factoids
Espresso
Espresso Ristretto
Doppio
Americano
Espresso Con Panna
Basic Cappuccino
Cafe' latte
Cafe' Con Leche
Cafe' Mocha
Espresso - A strong shot of coffee, traditionally, brewed between 190-197 degrees F, forced under extreme pressure through 7-8 grams of finely ground and tightly packed coffee for 22-28 seconds, collected in a demitasse cup (half cup in French) generally yielding a fluid capacity of 3 oz.Basic Espresso - A single shot (about 1-½ oz. of espresso). Italian tradition ceremoniously prefers espresso “solo” in a single gulp to enjoy espresso’s fullest flavor and purity at the optimum freshness.
Espresso Ristretto - Using the same preparation as basic espresso except dispensing 1 oz. or less water through the grounds at an extraction time of 20-25 seconds. The grind is adjusted slightly finer. Doppio - A double shot of espresso. (Doppio means double in Italian). Americano- One shot of espresso to which hot water is added to yield a full 6 oz. cup; unlike traditional espresso, Americano is most often consumed in the “American style” with milk and/or sugar. Espresso Con Panna - A basic espresso with a dollop of whipped cream. Basic Cappuccino - Traditionally a common recipe for cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk creating a texture of a fluffy dense quality; powdered cocoa or cinnamon is often sprinkled atop the foam as a garnish.Breve - Any coffee drink above served with half & half instead of milk
Café Latte - A single shot of espresso adding steamed milk, usually served with a variety of syrups. Café Con Leche - A dark roast coffee or espresso, served with a separate pitcher of steamed milk without froth. Café Mocha - A single shot of espresso mixed to taste with chocolate syrup or powder and steamed milk, topped with whipped cream, if desired.