top of page
ESPRESSo
Even though the “perfect espresso” can be different for everyone, Italian’s (the inventor of espresso) have revealed an unquestionable recipe for the “right” espresso. These criterias are accepted unconditionally around the world when it comes to making the espresso right. These criterias are:
7-7.5 grams of espresso finely ground coffee
9 bar water pressure
Clean drinking water
85-94 degree water temperature
15-20 kg compression pressure
24-27 seconds drip time
At the end, 30 ml. coffee intake.
Other than these criterias espresso cups are also an important aspect. Cups should be thick-bodied and the bottom should be oval-shaped. These criterias gives us the result of the espresso shot cups we know! And this is the base of all other coffees we drink and love.
ESPRESSO:
RISTRETTO:
Ristretto is made by the same amount of coffee used as espresso but the measure is around 15-20 ml. Difference of ristretto is, at the end there is a more concentrated and less bitter taste. This one is one of my favorites, because you can really see the difference when you taste it and it’s a delicious way of waking up.
ESPRESSO MACCHÄ°ATO:
Macchiato’s meaning is “stained” in Italian. The special feature of this coffee is, one or two spoons of milk foam is added to regular espresso. Adding milk would be a mistake when making espresso macchiato. Just like espresso, espresso macchiato is served in porcelain cups.
ESPRESSO LUNGO:
It's Made by using the same amount of coffee or espresso but the measures are around 50 to 60 ml. This could be almost an entire standard espresso cup. Due to the amount of water, there is a bitter taste.
FLAT WHITE:
1 shot of espresso is added to 2 shots of heated non-foamed milk. It is served in cups of 100-120 milliliters. This one is also a good choice :)
ESPRESSO CORTADO:
It is made by adding 1:1 heated non-foamed milk to 1 shot of espresso. a total of 60-70 milliliters of coffee is obtained. Because of the ratio of milk, there is a stronger taste than Flat White.
ESPRESSO CON PANNA:
It is served with cooking cream on top of a one shot of espresso. 1 or 2 spoons of cream is places on top of the coffee and it’s served in a shot glass or an espresso cup.
CAFFE AMERICANO:
First, â…” of the cup is filled with hot water. Then, 7-7.5 grams of 1 shot espresso is poured in to the cup that has hot water in it. The key point when making Americano is to put the water into the cup before the espresso. Otherwise you may burn your espresso and end up getting a bitter taste of the coffee.
CAPPUCCINO:
The important point in cappuccino, which can be transformed into various shapes with the aromas to be added to it, is the sensibility of a blend of creamy milk and a quality espresso. In a perfect cappuccino the level of foam shouldn’t expand the level of the cup. ¼ of the cup must be covered by espresso (approximately 30 millimeters considering the universal cup standards, which is 150-170 millimeters.) ¾ of the remaining area must be filled with foam and milk. And ¼ of it should be cream foam.
CAFFE LATTE:
Cafe Latte is the meeting point of milk and coffee. It is made by adding creamy milk on top of espresso. It is also originally served in 150-170 milliliters of porcelain cups. Foam is not a necessity but it also doesn't hurt to add at a limited quantity. Difference from cappuccino is, it contains more milk and does not have that much foam on top.
CAFFE MOCHA:
Caffe Mocha is a drink that’s obtained from adding hot chocolate to the bottom of Latte or Latte Macchiato. At the bottom of the cup, add enough dark chocolate to cover 1/3 of it.
LATTE MACCHÄ°ATO:
The difference between Caffe Latte and Latte Macchiato is, Latte Macchito is served in a glass cup and because of the volume of the cup, usage of milk is increased. Also concerning visuality, adding milk-coffee-milk foam by the order is the important aspect of Latte Macchiato. Usually, 2 shots of espresso is used when making it.
AFFOGATO:
Affogato is an Italian dessert that is made by adding one scoop of vanilla ice cream on top of a shot of espresso. It has a light and delicious taste of its own.
bottom of page