Espresso Drinks - The Classic Category

The emphasis here is to look at the various cafes, Italian and American classic Italian cuisine for a complete list of "Classic" Espresso drinks. Espresso is an Italian word that refers to a certain type of production method. Here, very hot but not boiling, water under pressure is forced through ground coffee powder. Espresso is also very popular in recent years, it is more a way of making coffee. This is a kitchen for coffee. And with the technology of espresso coffee, other cultures and countries outside of Italy, a kitchen, many jurisdictions. The base of this kitchen is more and more coffee is produced from the highway. Variation of other components namely coffee, milk, chocolate and the United States, a growing number of syrups and toppings. Espresso different kitchen are: 1. Kitchen classic Northern Italy; 2nd Italian-American cuisine (from Italian-Americans in the United States); 3rd Post modern kitchen (kitchen Seattle, USA); 4th Cuba and the kitchen 5th other Latin American Cuisine This article aims to make espresso on the basis of variations, including the first two kitchens. They may also be Classic Espresso drinks: Classic Category: 1. Espresso: 1 ounces a solo, as a "coup. Coffee and black is usually drunk with sugar. 2nd Espresso Ristretto (U.S.) Short (Pacific), Corto (Italy): a standard ฝพ espresso shot. E 'as a "reduces ' espresso. This is the" Small is beautiful "and drinking espresso denser than normal aromatic coffee. 3rd Espresso Lungo (Italy, USA), Lange (Pacific Ocean): leave additional time on the basis of twice the amount of water-1-stroke-standard extraction of relatively low and tasting drink. The term is not often the United States for Italian standards, most Americans are portions for a long time. 4th Espresso Romano (USA, Italo-American): the standard espresso, but with a touch of lemon on the side of the cup. 5th Espresso con Panna (Italy, USA): Standard 1-shot, decorated with whipped cream and an optional header powder unsweetened chocolate. 6. Double (U.S.), Dual (Italy): 2 photos in a cup of espresso. Also known as "double blow. 7th Cappuccino: Espresso 1 draft standard, crowned by Hot geschäumter foamed milk and milk. Cappuccino perfectly good classic Italian American cuisine consists of about 1 / 3 espresso, 1 / 3 milk and 1 / 3 foam, hard enough. In cappuccino, the foam is still hot espresso. And like most espresso drinks, is usually drunk with sugar. 8th Caf ้ Milk (USA): 1 to 2 shots of espresso and milk 3 times as hot. Milk has a higher proportion of milk coffee cappuccino done. Has a low and milkier taste. For the preparation of LATTES, milk and coffee sank simultaneously on both sides of the glass. 9th Espresso Macchiato (Italy, United States of America): 1 shot by default, but the head with a small amount of steam to foam milk. 10th Latte Macchiato (Italy, United States): foam hot milk is first poured into a glass, followed by the slow dribble of espresso. In other words, coffee "stain" of milk. Note that in the case of a cappuccino, milk and foam are added later for coffee, Lattes, milk and coffee are printed together in glass, while the latte macchiato, coffee is, and its milk. For a multi-effect, which covers the glass. 11th Café Mocha ้ (USA): In Italian cuisine, this is expressed by a standard mixture of 1 shot of strong thickness of 2 oz of hot chocolate and topped with foamed hot milk. On the other hand, a growing number of Americans prepare coffee moka only add chocolate syrup to milk a ้ AFD.