User Manual

22
TIPS FOR GREAT RESULTSTIPS FOR GREAT RESULTS
Glossary of espresso drinks
Americano
177 to 237 ml of hot water added to a single
shot of espresso. This makes a superb cup
of coffee�
Café Latte
237 to 296 ml of steamed milk added to
a single shot of espresso� Lattes are often
avored with 30 to 59 ml of syrup.
Café Mocha
A Café Latte with 59 to 100 ml of chocolate
syrup added, and usually topped with
whipped cream and chocolate akes. 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
177 to 237 ml 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 44 ml using the small
lter basket, or 89 ml using the large lter
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 avor and minimize
bitterness. For ristretto, simply brew
about 22 ml using the small lter basket or
44 ml using the large basket.
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