T HE W HAT ’S W H AT OF COFFEE DRINKS
A B RIE F G U ID E F O R T H E C O N FUS ED C O F F E E L OVER
THE LINGO ESPRESSO SOLO- Single Shot-1oz DOPIO- Double Shot-2oz SCHIZO- From the Greek “to split”-meani ng half decaf and half regular RISTRETTO- “Short pull”-the same “dose” of espresso but half the water LUNGO- “Long pull”-the same “dose” of espresso but more water Both methods of fer a unique taste variation to the espresso.
MILK STEAMED OR FROTHED- Method of heating milk for espresso drinks. Milk should be no hotter than 140°, and should be smooth and slightly iridescent with a sweet scent and taste. TEPID- Less hot or lukewar m, usually between 110°-120°. SKINNY- Non-fat milk BREVE- Half & Half
FOAM MICROFOAM- It should have a consistency similar to shaving cream, with a slightly iridescent sur face and be sweet to the taste and smell. WET- Wet foam is foamy milk that can still be poured into a cup. DRY- Dry foam is much fluf fier and is generally spooned. “ Wet” and “Dry” a re c om m on sp e c i f i c a t i on s f o r c a ppu c c in o s a n d ma c c h ia t o s .
ESPRESSO M E A N I N G “ P R E S S E D O U T ” I N I TA L I A N , E S P R E S S O I S M A D E B Y F O R C I N G V E R Y H O T WAT E R T H R O U G H F I N E LY G R O U N D C O F F E E AT H I G H P R E S S U R E T O P R O D U C E A S M A L L E R A N D M O R E C O N C E N T R AT E D “SHOT” OF COFFEE.
n
SINGLE SHOT-1oz
n
DOUBLE SHOT-2oz
The golden or redish-brown head or “crema” on espresso is a result of the emulsified Coffee oils and compounds at high heat and pressure. It is an expression of the coffee’s best favors and aromatics.
WHIPPED CREAM
ESPRESSO
ESPRESSO
CON PANNA A SINGLE OR DOUBLE SHOT OF ESPRESSO TOPPED WITH WHIPPED CREAM
FOAM
ESPRESSO
Translating to “marked” or “stained” in Italian, A Macchiato is simply a shot of espresso that is “marked” With a small amount of milk or foam.
n DOLLOP OF FOAM n SINGLE OR DOUBLE SHOT OF ESPRESSO
M A C C H I AT O
STEAMED MILK
ESPRESSO
The name comes from the Spanish verb “cortar,” Meaning “to cut.”
C O R TA D O n 1 PA R T E S P R E S S O n 1 - 2 PA R T S S T E A M E D M I L K
FOAM MILK ESPRESSO
CAPPUCCINO E Q U A L PA R T S
ESPRESSO
MILK
FOAM
H2O
ESPRESSO
AMERICANO n HOT WATER (OR COLD + ICE FOR AN ICED AMERICANO) n SINGLE OR DOUBLE SHOT OF ESPRESSO
The name was coined in WWII when American Soldiers serving in Europe Would add hot water to espresso in order to emulate the coffee they Had been accustomed to back home.
STEAMED MILK
ESPRESSO
A latte generally has more milk and less foam than a cappuccino, And the proportions are more varied.
L AT T E n STEAMED MILK n 1, 2, OR MORE SHOTS OF ESPRESSO
Whipped Cream
Steamed Milk Chocolate Espresso
MOCHA n WHIPPED CREAM n MILK n C H O C O L AT E n SHOT OF ESPRESSO
The name “mocha” comes from the Red Sea Coastal town of Mocha [Mokha], Yemen, which was the leading exporter of coffee from the 15th to 17th Century. Even after coffee was discovered elsewhere in the world, mocha beans remained coveted for their distinctive flavor, and still are today.