The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup.
Espresso Dopio (Double Espresso)
Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup.
Espresso con Panna
A single or double espresso shot topped with whipped cream.
A single shot of espresso topped with 1-2 tablespoons of frothed milk.
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian recipe, but often served in the US.
Espresso diluted with hot water to drip coffee strength.
Spicy Viennese Espresso
Mix a double-shot of espresso, 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with whipped cream
Typically 1/3 part espresso to 2/3 part frothed milk in a 5 ounce cappuccino cup, then top the Cappuccino with foam from the frothed milk. Cappuccino can be garnished with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder.
Referred to by the French as Cafe au Lait and the Spanish as Cafe con Leche. A double-shot of espresso (about 3 ounces) mixed with about 5 ounces of steamed milk. Usually little or no foam is added to the top. Serve in a large 9 ounce bowl-shaped heavy cup.
Mix 1/3 part espresso to 2/3 part steamed milk, after dissolving cocoa or chocolate syrup with the milk to taste.
Cold Espresso Recipes
Cool Cocoa Espresso
Mix a single espresso shot (cooled) with 2-3 teaspoons cocoa, 1/2 t vanilla extract and 1-cup cold milk. Pour over ice in a tall glass and top with whipped cream.
Cafe Borgia (hot) 4 servings
2 cups strong Italian coffee
2 cups hot chocolate
grated orange peel (garnish)
1. Mix coffee and hot chocolate
2. Pour into mugs
3. Top with whipped cream and orange peel
Caribbean (hot) 8 servings
2 cups milk
4 cups strong coffee
1 tablespoon sugar
1. Punch two holes in to coconut, pour liquid into saucepan
2. Bake coconut for 30 minutes at 300 F degrees
3. Break open coconut, remove meat, and grate.
4. Mix coconut meat, coconut liquid, and milk in a sauce pan
5. Heat over low heat until creamy.
7. Toast grated coconut under broiler
8. Mix milk mixture, coffee, and sugar
9. Pour into mugs, garnish with toasted coconut.
Coffee Float (cold) 4 servings
2 1/2 cups strong coffee
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Coke
1. Sweeten coffee with sugar, and chill
2. Mix coffee and cream
3. Fill 4 glasses half full
4. Add one scoop of ice cream to each glass
5. Top with coke
European (hot) 2 servings
1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
1. Beat egg white until forms soft peaks
2. Gently add vanilla, and continue to beat to stiff peaks are formed
3. Place into 2 coffee mugs
4. Pour coffee over egg white
5. top with half and half
Grog (hot) 6 servings
3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces
1. Place one piece of each peel into cups
2. Mix butter, sugar, cloves, nutmeg and cinnamon
3. Mix coffee and cream
4. Pour both mixtures into cups and stir.
Irish (hot) 2 servings
2 cups strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice
1. Mix coffee, orange juice and lemon juice
2. Pour into Irish whiskey glass
3. Top with whipped cream
Mediterranean (hot) 8 servings
8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 teaspoon aniseed (tied in cheesecloth)
4 cinnamon sticks
orange and lemon twists
1. Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan
2. Heat to 200 F degrees over medium heat
3. Strain into mugs
4. Top with whipped cream and twists
Mexican (hot) 2 servings
2 cups water
1/4 cup coffee grounds (ground coarsely)
1 table spoon brown sugar
1 cinnamon stick
1. Place all ingredients into a sauce pan
2. Bring to a boil, reduce heat and simmer for 5 minutes
3. Strain into mugs
Mexican Mocha (hot) 4 servings
1 1/2 cups strong coffee
4 teaspoons chocolate syrup
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup whipping cream
1. Put 1 teaspoon of chocolate syrup into each cup
2. Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg, and sugar.
3. Whip until you have soft peaks
4. Place the last 1/2 teaspoon of cinnamon into coffee, and stir
5. Pour coffee into cups, stir to mix in chocolate syrup
6. Top with whipped cream mixture.
Mocha (hot) 4 servings
2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
1. Mix cocoa, sugar, coffee and milk in a sauce pan
2. Heat, over medium heat constantly stirring, until simmering
3. Remove from heat and stir in vanilla
4. Pour into cups, top with whipped cream and cinnamon
Nogged Coffee (hot) 2 servings
1 cup coffee
1 egg yolk
1/2 cup cream
1. Beat sugar and egg yolk together
2. Place cream into sauce pan, and heat over low setting
3. Whisk in egg mixture
4. Heat to 200 F degrees
5. Pour coffee into to cups, and top with cream mixture
6. garnish with nutmeg
Orange Coffee (hot) 2 servings
1 cup strong coffee
1 cup hot chocolate
2 orange slices
dash of cinnamon
1. Mix coffee and hot chocolate
2. Place one orange slice into each cup
3. Pour coffee mixture into cups
4. Top with whipped cream, and garnish with cinnamon
Spice Coffee (hot) 8 servings
8 tablespoons coffee grounds
8 cups water
Peel of one large orange
Peel of one large lemon
4 teaspoons sugar
1. Place coffee and spices in coffeemaker's basket
2. Add water and brew
3. Add sugar to coffee and serve.
Turkish (hot) 4 servings
1 1/2 cups cold water
4 teaspoons dark roast coffee (ground very fine)
4 teaspoons sugar
1. Heat water in saucepan, add coffee and sugar when warm
2. Bring to boil
3. Pour half of the coffee into demitasse cups.
4. Return remaining coffee to stove, and allow to return to boil.
5. Spoon off foam, and gently place into each cup (don't stir)
Viennese (hot) 4 servings
1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
dash of cinnamon
dash of cocoa
1. Melt chocolate in sauce pan
2. Stir in light cream
3. Slowly add coffee, beating until frothy
4. In a cold bowl whip heavy cream and sugar
5. Pour coffee mixture into cups
6. Top off with heavy cream
Garnish with sprinkle of cinnamon and cocoa
Water between 88 and 92ºC. (190-197ºF.) is forced under 8 - 10 Bar (atmospheres) of pressure through 6- 9 grams of finely ground coffee so that 1 to 2 fluid oz. of brew are delivered into a small cup in 18 - 25 seconds. Espresso is usually served in a "demitasse". Demitasse means "half cup" in French and generally has the capacity of holding 3 oz. of liquid.
A single shot (approximately 1 to 1-1/2 oz of espresso). The Italian tradition is to ceremoniously drink the espresso "solo" in a single gulp to enjoy the fullest espresso flavor while the beverage is at its peak of freshness. It is fairly common in Italy to add sugar to the espresso. Italian aficionados will tell you that the true test of a superb espresso is that the sugar must be able to sit on the surface of the crema for 30 seconds before sinking!
Use the same preparation method as a basic espresso except dispense only 1 oz. (or less) water through the espresso grounds with an extraction time of 18-20 seconds. Ideally, the grind is adjusted slightly finer; however the slow extraction can be accomplished by tamping or pressing the coffee with extra pressure. This process yields an intense espresso flavor.
A double shot of espresso. (Doppio means double in Italian).
A single serving of espresso, "pulled long" to yield a larger serving. Dispense 2 to 3 oz of water through the espresso grounds with a longer extraction time of 25 - 40 seconds.
To one shot of espresso add hot water to make a full 6-8 oz. cup. Unlike traditional espresso, this beverage is often consumed in the "American style" with milk and/or sugar.
ESPRESSO CON PANNA
A single espresso topped with a dollop of whipped cream.
A single serving of espresso topped with a dollop of frothed milk.
A single shot of espresso with heated half & half milk added.
Make the basic espresso and serve with a twist or slice of lemon. Although this presentation is often thought to be Italian, Italians refuse to claim this tradition as their own. Many coffee aficionados believe the lemon interferes with the espresso's delicate flavour balance.
Double short shots brewed with raw sugar.
Espresso that has been frozen and crushed. Adding sugar to the espresso before it is frozen prevents "solid freezing", hence the "granularity". Served in a cup with a spoon.
Although ratios may vary to taste, a common recipe for a traditional 6 oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Purists consider this recipe complete as is. Powdered cocoa or cinnamon may be sprinkled on top as a garnish.
To layer the milk and espresso, it is necessary to allow the freshly frothed milk a moment to rest and thus separate (foam on top and milk on the bottom). Brew the espresso into a 3 oz. stainless pitcher (ceramic or glass will absorb too much heat of the espresso). Pour steamed milk into the bottom third of the cup. Pour the espresso slowly into the steamed milk. Spoon frothed milk on top to fill cup. Done in this order, the espresso should settle between the milk and the foam. Properly frothed milk should be approximately 150ºF to 170ºF. It is a matter of personal preference and may be slightly hotter or cooler.
It is particularly common in Italy, and more and more in North America, to see a cappuccino made with only espresso topped with frothed milk. This is a classic cappuccino. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam. Very similar to an Espresso Machiatto.
Cafe au lait
The difference between cafe latte and cafe au lait is the fact that the former beverage is Italian in origin and the latter is French. Also, typically the French Cafe au Lait is actually made with strong brewed coffee and not espresso.
BASIC CAFE LATTE
Make a single shot of espresso. Add steamed milk to fill an 8 to 10 oz. latte mug (preferably clear). Lattes are frequently flavored with Italian syrups. Nut flavors such as hazelnut and almond are among the most popular additions.
CAFE LATTE AU LAIT (French)
To make a French cafe au lait, brew strong, dark roast coffee using the drip method. Serve with a separate pitcher of heated (not frothed) milk. In France, cafe au lait is often served in a bowl instead of a cup. This open-mouthed vessel is convenient for dunking brioche and croissants. It is also useful for warming one's hands while seated outdoors. Traditionally, cafe au lait is consumed at breakfast. The coffee and steamed milk are mixed by the customer to change strength and proportioned as desired.
CAFE CON LECHE
Similar to cafe au lait, but a Spanish beverage. Dark roast coffee is brewed by drip method then mixed with sugar and served with heated milk. It is customary to serve cafe con leche with warm, buttered bread.
Espresso based Specialty Drinks
A single shot of espresso mixed to taste with chocolate syrup or powder and 5 oz. steamed milk. Top with peaked milk foam.
A single espresso poured into a tall glass filled with steamed milk to which a spoonful of chocolate syrup is added. Top with whipped cream and garnish with chocolate flakes.
Pour one shot of freshly brewed espresso over ice and add 3 oz. cold milk. Espresso looses its flavor quite rapidly therefore, using prepared espresso is not recommended. Spoon foamed milk on top to create a layer of foam. Sweeten to taste.
NIENTA (or a Why Bother)
Decaffeinated cappuccino with nonfat milk.
ESPRESSO LACHINO (aka a Wet Cappuccino)
Espresso topped with approx. 50/50 foamed milk and steamed milk.
Creative Espresso Interpretations
Cappuccino with 1oz. of Kahlua™ topped with whipped cream and shaved chocolate.
Make a basic cappuccino. Add 1 oz. of liqueur of your choice (the favorites include Grand Marnier™, Frangelico™, Amaretto™, or any chocolate based liqueur). Top with whipped cream.
Espresso with a touch of anisette syrup.
A latte made with flavour added to it. The most popular flavors are almond, hazelnut and vanilla yet flavors such as coconut, raspberry and caramel are also used.
Basic Latte with 1 oz. of fruit-flavored liqueur, topped with whipped cream and a maraschino cherry.
Cappuccino with 1 oz. of cognac topped with whipped cream and shaved chocolate.
Espresso with 1 oz. creme de cacao, topped with whipped cream, nutmeg and an orange peel.
Espresso with 1oz. brandy and one teaspoon of sugar added. Top with whipped cream and chocolate shavings.
Cappuccino with 1 oz. chocolate mint liqueur topped with whipped cream, shaved white chocolate and a maraschino cherry.
Vanilla Gelato or ice cream "drowned" in espresso. A simple, tasty dessert.
A single espresso with sugar and ice blended at very high speed and topped with whipped cream.
Regular cappuccino topped with vanilla, chocolate or coffee ice cream.
Traditionally made with espresso and Grappa - however can be made with any liqueur.
How to make good coffee
Preparing a good cup of coffee should be easy - you're simply combining ground beans with water until the brew is drinkable. But the variations in technique are almost infinite - and the quality depends on sure-handed knowledge. Different coffee models will require different techniques, but here are a few helpful tips for all makes:
Coffee is perishable. Make a cup as soon as possible after opening the jar or packet.
Coffee can pick up odours. Maintain the unique taste by storing coffee in an air-tight container. To keep it fresh for even longer some people recommend you to put it in the fridge or freezer (others say never put the coffee in the fridge or freezer - the choice is really up to you!).
Measure the coffee and water accurately; two level teaspoons of coffee to six ounces water. Be sure your coffee is fresh and your coffeemaker is clear. The lime deposits that build up in the pot can be removed with a strong solution of vinegar and water.
Choose the correct grind for your machine. Draw fresh water from the cold tap. Hot water can pick up impurities in the pipes, and water that has been sitting loses its oxygenation. Make sure your water is hot, but not boiling, for the best mix of grind and water.
Remove the brew basket containing the grounds immediately. Don't keep the coffee in the brewer or on a hot plate for more than forty-five minutes.
Coffee Milk Shake
Gives 1 Glass
ice or ice cream as required sugar
½-1 tblsp coffee essence/instant coffee powder cold milk
If using ice or ice cream, put into jug and add coffee essence. Mix briskly then gradually whisk in the milk. Add sugar to taste.
Hot Coffee Rum Punch
2 pints strong black coffee 6 cloves
2 tbsp sugar stick of cinnamon
finely pared rind of two oranges glass of rum
Put sugar, orange peel, cinnamon and cloves into a small saucepan. Add rum and bring nearly to the boil, stirring gently. Take care that it does not catch fire!. Stir into coffee and serve.
Gaelic or Irish Coffee
Gives 1 glass
Whisky to taste Sugar to taste
¾ glass strong black coffee 1-2 tblsp thick cream
Put whisky into warmed glass, add coffee and sugar to taste. Pour cream over back of spoon to give thick coating on top. Sip the very hot coffee through the layer of cool cream.
Since the coffee is generally diluted with milk or cream it should be very strong; therefore increase the proportion of coffee. Put a little crushed ice into each glass, add about 2/3 very cold coffee, the fill with cold milk or thin cream; or use milk, and top the glass with thick cream and a little grated plain chocolate. When topped with cream serve with a long spoon.
4 teaspoons chocolate syrup ¼ tspn nutmeg
½ cup heavy cream 1 tblspn sugar
¾ tspn cinnamon 1-½ cups extra-strength hot coffee
Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream, ¼ teaspoon cinnamon, nutmeg and sugar. Whip. Stir remaining ½ teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream.
Ice Cream Parlour Mocha Sodas
½ cup hot water 4 scoops chocolate ice cream
8 tspns finely ground coffee 1 quart club soda
2 cups milk sweetened whipped cream
Place hot water in a medium sized pitcher. Stir in coffee. Finely grind into a powder texture, until dissolved. Stir in milk. Place one scoop of ice cream into each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream.
1 cup freshly brewed coffee 1 pint vanilla ice cream, softened
6 tblspns chocolate syrup 1 cup prepared cold coffee
Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium bowl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately.
Coffee ala Chocolata
To one cup of freshly brewed coffee add one ounce Chocolate Mint Liqueur. Top with whipped cream and shaved chocolate.
Mitt Schlag (with whipped cream)
Brew a rich, strong cup of coffee. Top with a generous portion of whipped cream. Garnish with chocolate shavings or cinnamon sticks.
1 pint coffee ice cream 4 to 6 scoops vanilla ice cream
2 tblspns finely ground coffee instant coffee powder
½ cup light rum
Spoon coffee ice cream into blender. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and straws.
1 mug espresso coffee 1 tsp honey
1 tsp unsweetened cocoa powder cream
Brew some espresso coffee. Then, in a coffee mug, place the unsweetened cocoa. Cover a teaspoon with honey and drizzle into the mug. While the coffee is brewing, stir the honey and cocoa. It looks as though the honey and cocoa will never mix but suddenly it does - it turns into something that looks like dark chocolate sauce. Pour the hot coffee over the honey and stir to dissolve. Serve with cream (optional).
1 cinnamon stick, roughly broken 4 sugar cubes
4 whole cloves ¼ cup Cognac
peel of ½ orange 2 tblspns Grand Marnier or other orange liqueur
peel of ½ lemon 2 cups hot, strong coffee
In saucepan over low heat, combine cinnamon, cloves, orange and lemon peels, and sugar. Stir in Cognac and liqueur. Using a long match, carefully ignite mixture. Immediately, but slowly, pour in coffee, stirring until flames subside. Pour into small punch cups and serve.
Milk Chocolate Espresso
Makes 1 Serving
1/3 cup freshly brewed espresso coffee ¼ cup chocolate milk
Pour coffee into large cup or mug.
Heat chocolate milk in small saucepan on low heat until warm, stirring briskly and constantly with wire whisk to create foam.
Stir milk into coffee.
Makes 6 Cups
Mexicans adore spiced, sweetened coffee enhanced with a kiss of vanilla, it's a splendidly rich accompaniment to desert.
125 ml roasted coffee 80 ml chocolate syrup
1 tbsp Cinnamon 250 ml milk
¼ tsp Nutmeg 1 tsp Vanilla
1¼ litre water whipped cream, for garnish
60 ml brown sugar cinnamon, for garnish
Place coffee, cinnamon, and nutmeg in coffee filter. Brew with the water. In small saucepan, combine brown sugar, chocolate syrup, and milk.
Cook over low heat until sugar is dissolved. Add to coffee along withvanilla. Pour into coffee cups. Garnish with whipped cream and add a sprinkling of cinnamon.