How To Make Different Espressos

Offer More Espresso Choices On Your Menu

Doppio Espresso

It is Very Important …. that service be professional, courteous, fast and well-presented – according to the serving style required for each specific drink – with a spoon, packaged sugar, milk, chocolate, glass of water and/or a biscuit.

Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee. The mineral content can affect the taste. Make your water taste better.

Espresso coffee should be served in a totally white ceramic cup. It should be cone-shaped with the cup able to hold a maximum of 60 cubic centimeters (cm3).

The cups must be kept dry and warm before serving,  … that’s why you’ll often see coffee cups stacked in their heating space on top of coffee machines.

Espressos should be ground immediately prior to preparation. Your espresso is best consumed after stirring or swirling to blend the ingredients.

Don’t forget, when serving  espresso, to ask your coffee lovers if they would like a glass of cold water with their espresso.

Perfect espresso needs no additions, as the balance of its flavours is already at its best.  However, the addition of sugar or cream depends on individual taste and reduces acidity and bitterness. If you’re adding sugar, don’t use sugar cubes as they dissolve the crema more rapidly.
Learn how to make espresso coffee here!

The varieties of espresso coffees are numerous. To avoid confusion, here’s some of the terms that you can become familiar with when your coffee lovers are ordering ….

 

Let’s have a look at the Espressos first …..

 

An Espresso Cup is …..

  • Ceramic (totally white)
  • Slightly cone shaped
  • Maximum volume 60 cc

 

 

 

 

 

 

 

Standard Espresso =  maximum 20 – 25 ccin the cup
Doppio =  two (2) espressos in the same cup – 50 cm3
Ristretto =  an espresso with less than 25 cm3 in the cup
Lungo =  an espresso with 25 – 35 ccin the cup (just under half a cup)
Corretto =  an espresso spiked with a dash of liqueur
Macchiato =  an espresso with a small amount of frothed milk
Con Panna =  an espresso with whipped cream
Iced  Espresso
(growing in popularity)
=  an espresso with ice, sweetened, shaken and served in a  glass
Americano =  an espresso with addition of hot water after brewing, maximum 80 cm3 served in a  mug

 

Next comes the Cappuccinnos …..

 

A Cappuccino Cup is …..

Cappuccino Cup
  • Ceramic (usually totally white)
  • Slightly cone shaped
  • Maximum volume 120 cc

 

Cappuccino 1/3 frothed milk, 1/3 hot milk maximum 70o C espresso 35 cm3 served in a 120 cm3 size cup
Doppio Cappuccino =  an Espresso plus hot frothed milk in greater quantity, usually served in a large glass – maximum 250 cm3

 

Then finally, the Lattes …..


A Latte can be served in a Tall Glass or Cup with volume of 250 cc

Latte Glass Cappuccino Cup

 

Caffe Latte =  an espresso with hot milk (70 – 75%) added, no added water. Less froth than a cappuccino
Latte Macchiato =  a cup or glass of hot  frothed milk (70 – 75%) with espresso added
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