When you go to a restaurant or coffee house these days you are often faced with a wealth of options when it comes to selecting your coffee. It is not uncommon to be baffled by the options which now often included tongue twisters such as Frappe Latte Machiatto, Quad Vente Iced White Mocha as well as many others.
To make your coffee selection that much easier we’ve compiled a breakdown of some of the more popular espresso type drinks available:
The “short espresso” is prepared with the same amount of ground coffee as the classic espresso but only 25 ml of water are used, making the ristretto extra strong and intense. It is essentially an espresso with half the water content
Usually 7 g of finely ground espresso beans are used for a fill capacity of 30-45 ml. An espresso needs to be prepared under at least 12 bars of pressure to produce a nice crema. Anything over 12 bar is said to be superfluous.
The caffè lungo can be seen as the counterpart to the ristretto: It is prepared with more water than the espresso making it a little milder. The amount of used water can be chosen according to one’s personal taste. A Lungo, despite being milder, is often more bitter as a lungo causes the espresso to be over extracted releasing the bitter flavour of the coffee
A big glass is filled to two thirds with hot milk, the last third is filled with milk froth. For a perfect latte macchiato it is necessary to let the milk and froth cool down before adding the espresso. The espresso should always be added last to the milk drink to allow for even density mixing
Café au lait
This specialty can be prepared with an espresso, double espresso or caffè lungo – just the way you like it. The other ingredient is a large amount of hot milk, sometimes a bit of milk froth is added. The cafe au lait is quite similar to the machiatto but often consists of more milk.