Coffee Talk
Espresso - A strong shot of coffee, traditionally, brewed between 190-197 degrees F, forced under extreme pressure through 7-8 grams of finely ground and tightly packed coffee for 22-28 seconds, collected in a demitasse cup (half cup in French) generally yielding a fluid capacity of 3 oz.
Basic Espresso - A single shot (about 1-½ oz. of espresso). Italian tradition ceremoniously prefers espresso “solo” in a single gulp to enjoy espresso’s fullest flavor and purity at the optimum freshness.
Espresso Ristretto - Using the same preparation as basic espresso except dispensing 1 oz. or less water through the grounds at an extraction time of 20-25 seconds. The grind is adjusted slightly finer.
Americano- One shot of espresso to which hot water is added to yield a full 6 oz. cup; unlike traditional espresso, Americano is most often consumed in the “American style” with milk and/or sugar.
Basic Cappuccino - Traditionally a common recipe for cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk creating a texture of a fluffy dense quality; powdered cocoa or cinnamon is often sprinkled atop the foam as a garnish.
Breve - Any coffee drink above served with half & half instead of milk
Café Con Leche - A dark roast coffee, served with a separate pitcher of seamed milk without froth
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