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.

BASIC ESPRESSO
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!

ESPRESSO RISTRETTO
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.

DOPPIO
A double shot of espresso. (Doppio means double in Italian).

ESPRESSO LUNGO
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.

AMERICANO
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.

ESPRESSO MACCHIATO
A single serving of espresso topped with a dollop of frothed milk.

ESPRESSO BREVE
A single shot of espresso with heated half & half milk added.

ESPRESSO ROMANO
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.

ESPRESSO CUBANO
Double short shots brewed with raw sugar.

TRADITIONAL GRANITA
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.
Cappuccino Drinks

Cappuccino drinks

BASIC CAPPUCCINO
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.

CLASSIC CAPPUCCINO
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

MOCHACCINO
A single shot of espresso mixed to taste with chocolate syrup or powder and 5 oz. steamed milk. Top with peaked milk foam.

CAFE MOCHA
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.

ICED CAPPUCCINO
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

CAFE CONQUISTADOR
Cappuccino with 1oz. of Kahlua™ topped with whipped cream and shaved chocolate.

CAPPUCCINO ROYALE
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 ANISE
Espresso with a touch of anisette syrup.

FLAVOURED LATTE
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.

LATTE ROYALE
Basic Latte with 1 oz. of fruit-flavored liqueur, topped with whipped cream and a maraschino cherry.

CAFE NAPOLEON
Cappuccino with 1 oz. of cognac topped with whipped cream and shaved chocolate.

CAFE YUCATAN
Espresso with 1 oz. creme de cacao, topped with whipped cream, nutmeg and an orange peel.

CAFE HELENE
Espresso with 1oz. brandy and one teaspoon of sugar added. Top with whipped cream and chocolate shavings.

BON BON
Cappuccino with 1 oz. chocolate mint liqueur topped with whipped cream, shaved white chocolate and a maraschino cherry.

AFFOGATTO
Vanilla Gelato or ice cream "drowned" in espresso. A simple, tasty dessert.

IGLOO ESPRESSO
A single espresso with sugar and ice blended at very high speed and topped with whipped cream.

CAPPUCCINO CIOCOLOCINO
Regular cappuccino topped with vanilla, chocolate or coffee ice cream.

CAFE CORRETTO
Traditionally made with espresso and Grappa - however can be made with any liqueur.