Italian Espresso Caffè
is a small cup of very strong coffee that Italians not only sip from tiny
cups, it is also brewed in a special machine that forces boiling water
through the dark roasted, finely ground coffee beans.
The classic espresso recipe
is a single shot of espresso, approximately 1-1/2 oz. (40 ml). Espresso
is best served in a pre-heated espresso cup.
NOTE: For stronger
flavor, use 1-1/2 times the amount of espresso whether you are brewing
your own or using instant espresso.
TIP: Espresso Caffè
is also used as the basis for other drinks like: caffè late, cappuccino,
caffè macchiato, Espresso con Panna and many more.
To prepare Espresso con Panna
use single or double espresso shot and top with whipped cream.
To prepare Caffè Macchiato
use a single shot of espresso and top with 1-2 tablespoons of frothed milk.
To prepare Espresso Dopio (Double
Espresso), just double the quantity of espresso to about 3 oz. for double
the pleasure and serve in a pre-heated cappuccino cup.
To prepare Macchiato Fiordilatte
use a single shot of espresso and top with 1-2 tablespoons of steamed heavy
cream. Be careful not to use too much steam, you could alter the structure
of the cream.
Espresso is coffee at its
purest and most intense, and has grown in popularity in the last decade.
A revised edition of this guide provides a history of espresso, as well
as information and anecdotes about its culture, lore, and brewing.
