KitchenAid KPES100PM User Guide - Page 36

A 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. 36