Miele CVA 2662 Operating and Installation manual - Page 66

Coffee glossary Caffè is the Italian term for a standard espresso. Caffè americano is a thin espresso with water added. Caffè corretto is espresso with a splash of liquor. Caffè freddo is iced coffee. An extended version of espresso served with ice. Caffè latte is a double espresso in a large cup filled with hot milk, topped with little or no foam. Caffè moca consists of equal parts of espresso, hot milk and cocoa. Caffè ristretto is the strongest most concentrated espresso. The water is reduced to 2 tablespoons (30 ml) per serving. Caffeine - the caffeine content of espresso is only a third or half of that found in coffee. The stronger the roast, the less caffeine the espresso will contain. Cappuccino is espresso with frothed milk. It is equal parts of espresso, hot milk and foam. Cappuccino chiaro is a "light" cappuccino with less espresso and more hot milk. Cappuccino scuro is a "dark" cappuccino with more espresso and less hot milk. Cappuccino senza schiuma is a cappuccino without the froth. Crema is the sign of the perfect cup of espresso - a fine, nut or cinnamon brown foam on the surface of the espresso, which is only created when the pressure is sufficiently high. The crema contains foamed oils which are rich in flavor and aroma. Espresso, see Caffè. Espresso corto is a "short", strong espresso. Espresso doppio is a double portion of normal espresso. Espresso lungo is the longer, less concentrated version served in a standard coffee cup. Espresso ristretto is a double strength, bitter tasting espresso. Macchiato is espresso with a dollop of hot, foamed milk giving a dappled (macchiato) appearance. Pre-warming the cup is recommended to prevent the espresso from cooling too quickly. 66