KitchenAid KES0504ER Use & Care Guide - Page 23

Glossary of espresso drinks

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English TIPS FOR GREAT RESULTS Glossary of espresso drinks Americano 6 to 8 ounces of hot water added to a single shot of espresso. This makes a superb cup of coffee. Café Latte 8 to 10 ounces of steamed milk added to a single shot of espresso. Lattes are often flavored with 1 to 2 ounces of syrup. Café Mocha A Café Latte with several ounces of chocolate syrup added, and usually topped with whipped cream and chocolate flakes. It can also be prepared without syrup using steamed chocolate milk. Cappuccino A standard Cappuccino is a combination of steamed milk and espresso that's capped with a layer of frothed milk; it's usually served in a bowl-shaped cup of 6 to 7 ounce volume. Powdered cocoa or cinnamon may be sprinkled on top as a garnish. Classic Cappuccino Classic Cappuccino is common in Italy, and is simply espresso topped with frothed milk. Doppio A double shot of espresso. Espresso Breve Espresso with steamed half & half poured on top. Espresso Con Panna Espresso topped with a dollop of whipped cream. Espresso Lungo Espresso "pulled long" - that is, brewed with a greater than normal shot volume. This technique produces caffeine-heavy espresso which is thinner, lighter-colored, and less full-bodied than normal. To make Espresso Lungo, brew 1.5 oz. using the small filter basket, or 3 oz. using the large filter basket. Use a slightly coarser grind to keep the brewing time between 20-25 seconds; extending the brewing time beyond 30 seconds will make the Espresso Lungo excessively bitter. Espresso Lungo is often used to make stronger-tasting Americanos or Lattes. Espresso Macchiato Espresso with a dab of steamed milk added to the top. Espresso Ristretto An espresso "pulled short" - that is, brewed with less than normal shot volume to maximize flavor and minimize bitterness. For ristretto, simply brew about 3/4 oz. using the small filter basket or 1.5 oz. using the large basket. 23

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23
English
TIPS FOR GREAT RESULTS
Glossary of espresso drinks
Americano
6 to 8 ounces of hot water added to a single
shot of espresso. This makes a superb cup
of coffee.
Café Latte
8 to 10 ounces of steamed milk added to
a single shot of espresso. Lattes are often
flavored with 1 to 2 ounces of syrup.
Café Mocha
A Café Latte with several ounces of
chocolate syrup added, and usually topped
with whipped cream and chocolate flakes.
It can also be prepared without syrup using
steamed chocolate milk.
Cappuccino
A standard Cappuccino is a combination of
steamed milk and espresso that’s capped
with a layer of frothed milk; it’s usually
served in a bowl-shaped cup of 6 to 7 ounce
volume. Powdered cocoa or cinnamon may
be sprinkled on top as a garnish.
Classic Cappuccino
Classic Cappuccino is common in Italy, and is
simply espresso topped with frothed milk.
Doppio
A double shot of espresso.
Espresso Breve
Espresso with steamed half & half poured
on top.
Espresso Con Panna
Espresso topped with a dollop of
whipped cream.
Espresso Lungo
Espresso “pulled long” – that is, brewed
with a greater than normal shot volume.
This technique produces caffeine-heavy
espresso which is thinner, lighter-colored,
and less full-bodied than normal. To make
Espresso Lungo, brew 1.5 oz. using the
small filter basket, or 3 oz. using the large
filter basket. Use a slightly coarser grind
to keep the brewing time between 20–25
seconds; extending the brewing time beyond
30 seconds will make the Espresso Lungo
excessively bitter.
Espresso Lungo is often used to make
stronger-tasting Americanos or Lattes.
Espresso Macchiato
Espresso with a dab of steamed milk
added to the top.
Espresso Ristretto
An espresso “pulled short” – that is,
brewed with less than normal shot
volume to maximize flavor and minimize
bitterness. For ristretto, simply brew
about 3/4 oz. using the small filter basket
or 1.5 oz. using the large basket.