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Espresso
Intense and aromatic,
an espresso or short
black as it’s also
known uses about ¼
oz of ground espres-
so. It is served in a
small cup or glass to
a level of approxima-
tely 1 oz.
Americano
A long black is gene-
rally a single or dou-
ble shot of espresso
with hot water added
to taste.
Flat White
A single shot of es-
presso in a cup filled
with steamed milk
and topped with a
skin of silky smooth
foam.
Classic Café Latté
Traditionally the mor-
ning coffee of Italy
and France, taken
with pain au choco-
late or sweet biscotti.
This blend of
1
/3 es-
presso to
2
/3 milk is
made with a single
shot of espresso. Top with steamed milk,
poured down the inside rim of the glass to
give a creamy consistency and perfect layer
of froth.
Cappuccino
The real thing is served very light and luke
warm with
1
/3 espresso to
1
/3 steamed milk
and a generous final
1
/3 of creamy froth.
For added finesse,
hold a piece of card
over one half of the
cappuccino before
dusting with choco-
late.
Macchiato
A shot of espresso
served short in a 2½
oz demitasse and
stained with a dash
of finely textured
milk.
Café Mocha
A glass of textured
milk laced with mel-
ted cocoa or cho-
colate syrup and an
espresso shot. Top
sprinkled with dark
chocolate shavings.
Espresso Affogato
Totally irresistible,
this sweet temptati-
on is simply a single
scoop of premium va-
nilla bean ice cream,
drenched in espresso
and if desired, your
favorite liqueur. To create a sense of occasi-
on, serve ice cream in a martini glass with
shots on the side.
Coffee-Recepies
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