About Espresso, Cappuccino, Latté, and more!
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(pronounced 'ess-press-o', not 'ex-press-o') |
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Espresso is a small demitasse cup of strong coffee produced on a machine designed just for that purpose. The original espresso machines were invented in 1903, more or less simultaneously in Milan and Turin. The machine was a towering boiler with spigots, handles, and gauges. Each spigot was designed to hold a filter containing enough strong, finely ground, dark-roasted coffee for one cup of espresso.Today's machines are a lot more compact and much easier to use while at the same time using the same basic principles as the originals.
  Coffee is placed into a filter basket and tamped lightly. Hot water is forced through the coffee at very high pressure extracting all the flavor possible. This is the reason that the coffee must be dumped out after every cup made. The Italian word 'espresso' translated is 'express'. Each cup of espresso is made individually and then quickly served, hence the name. The extraction time for a single or double espresso should be no more than 20-25 seconds. Because Espresso is so strong, a typical serving is only 2 to 3 ounces (1/4 to 1/3 cup) and is called one shot. A quality espresso is apparent when a tan foam, called 'crema', is produced on top of the espresso. The crema should be dense with a golden-brown color. If a light brown or white foam is present, that is a sign that the coffee is being overextracted. |
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The word 'cappuccino' is the result of several derivations, the original of which began in 16th century. The Capuchin order of friars, established after 1525, played an important role in bringing Catholicism back to Reformation Europe. Its Italian name came from the long, pointed cowl, or cappuccino, derived from cappuccio, "hood," that was worn as part of the order's habit. The French version of cappuccino was capuchin, from which came English Capuchin. In Italian cappuccino went on to describe espresso coffee mixed or topped with steamed milk or cream, so called because the color of the coffee resembled the color of the habit of a Capuchin friar. The first use of cappuccino in English is recorded in 1948 in a work about San Francisco. **** Cappuccino: 1 shot of Espresso, 1/2 cup steamed milk, and 1/2 cup frothed steamed milk on top. **** Cappuccino begins with one shot of espresso brewed in a larger cup, then 1/2 cup steamed milk, 1/2 cup froth which is poured on top of the espresso. Cinnamon and/or powdered chocolate is sprinkled on top to give it a finishing touch. When steaming or frothing milk, place approximately 1/2 cup of cold milk (skimmed produces a richer froth) in a stainless steel frothing pitcher. Place the nozzle tip just below the surface of the milk and open the steam valve, tilting the pitcher to create a 'whirlpool'. As the milk takes in air, you will hear an intermittent hissing sound. Keep lowering the pitcher as the milk rises and dense foam is created. After the foam has formed, heat the milk by raising the pitcher so that the nozzle is at the bottom. The best way to do this is with a thermometer, heating the milk to 150 to 175 degrees to avoid scalding. Turn the steam valve off before removing the wand. |
TO PRINT ALL DRINK RECIPES AT ONCE,
CLICK ON "HOT ESPRESSO DRINKS" OR "COLD ESPRESSO DRINKS"
TO PRINT SINGLE DRINK RECIPES, CLICK ON RECIPE NAME.
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DREAMSHIP COFFEES, TEAS, & TREASURES |
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