Espresso drinks – the classic category

The focus here is to look at the various espresso based drinks that therefore provide a complete list of the "Classic" espresso drinks made up of classic Italian and Italian American drinks.

Espresso is an Italian term that refers to a specific type of brewing method. Here some very hot but not boiling, water is forced through freshly ground coffee under a lot of pressure. Espresso has grown immensely popular over the years, that it is more than just a way to make coffee. It is a complete coffee cuisine. And espresso technology that other countries and cultures outside Italy. The basic component of this cuisine is always the coffee brewed the espresso way. Variation is in the other components, which added to the coffee: milk, chocolate and in the United States, always richer syrups and side dishes.

The various espresso cuisine include:

1. Classic northern Italy style;

2. Italian-American style (developed by Italian Americans in the United States);

3. Postmodern style (USA Seattle style cuisine);

4. The Cuban style and

5. other Latin American cuisine

This article is to concentrate espresso-based variations that make up the first two kitchens.These can be described as the classic espresso drinks:

The classic category:

1. - Espresso: just 1 oz as a 'Shot' black coffee and is usually drunk with sugar.

2. Espresso Ristretto (US); short (Pacific) Corto (Italy): æ half a standard espresso shot.Therefore also called "shortened" Espresso. Some like the "small is beautiful" espresso feeling it is more aromatic than the original espresso.

3. Espresso Lungo (Italy, USA), long (Pacific): an extra long pull of about twice the amount of water through 1 standard shot, give a relatively over extracted and weaker tasting drink. This term not often in United States since by Italian standards most American portions are considered long.

4.-Espresso-Romano (US; Italian-American): Standard espresso, but with a slice of lemon on the side of the Cup.

5. Espresso Con Panna (Italy, USA): 1 standard shot, topped with whipped cream and crowned an optional unsweetened chocolate powder.

6. Double (US); Doppio (Italy): 2 espresso shots into a Cup. Also known as double shot.

7. - Cappuccino: 1 standard shot espresso, topped by hot steamed milk and milk froth. A classical Italian cappuccino consists of approx. 1 / 3 espresso, 1 / 3 milk and 1 / 3 pretty stiff foam. In Cappuccino, the hot frothed milk is added directly to the hot espresso coffee. It is usually drunk with sugar.

8. Café latte (USA): 1-2 shots of espresso and 3 times as much hot milk. Latte has a high ratio of milk to coffee than a Cappuccino does. A Latte is made by pouring the coffee and the milk at the same time from both sides of the cup.

9. Espresso macchiato (Italy, USA): 1 standard shot but crowned with a small amount of steam milk foam.

10. Latte macchiato (Italy: Hot Frothed milk is first in the glass, followed by slow pour of espresso into the cup. The idea is the the coffee 'stains ' the milk. The difference is with a Cappuccino, milk and froth are added to the coffee; with a Latte, the milk and coffee are poured at the same time; a Latte Macchiato, the milk is poured first then the coffee is added. This creates a layered effect you can see through the serving glass.

11. Cafe Mocha (US): in the Italian American cuisine is mixing 2 oz thick strong hot chocolate with 1 standard shot of espresso. This is topped with hot frothed milk. Most of the American cafes are making what they call a Mocha, by adding chocolate fountain syrup to a cafe latte.

Michael Russell

Your independent guide to espresso [http://espresso.tips-and-supplies.com/]