Espresso Drinks - The classic category

The goal here is to observe the various espresso-based drinks that make up the classic Italian and Italian American cuisines and therefore provide a complete list of the "classic" espresso drinks.

Espresso is an Italian term that refers to a particular type of preparation method. Here, very hot, but not boiling, the water is pressed under a lot of pressure through the ground coffee powder. Espresso has become so popular over the years that it is more than a way to make coffee. There is a full coffee kitchen. And with espresso technology introduced by other countries and cultures outside Italy, a kitchen has become more kitchens. The basic component of these kitchens is always coffee that is made in the form of espresso. The variety of the other components added to coffee, namely milk, chocolate and in the US, is a growing selection of syrups and side dishes.

The various espresso kitchens include:

1. Classic cuisine in northern Italy;

2. Italian-American cuisine (developed by Italian-Americans in the United States);

3. Postmodern cuisine (Seattle-style kitchen in the United States);

4. Cuban cuisine and

5. other Latin American cuisines

This article aims to focus on the espresso-based variations that make up the first two kitchens. These can be called classic espresso drinks:

The classic category:

1. Espresso: an ounce of 1 ounce, known as 'shot'. Black coffee and usually drunk with sugar.

2. Espresso Ristretto (USA); Short (Pacific); Map (Italy): ½ to ¾ of a standard espresso coffee. This is why it is also called 'shortened' espresso. This is the "little is beautiful" espresso drink that is even denser and more aromatic than normal espresso.

3. Espresso Lungo (Italy, USA), Largo (Pacific): an extra-long route that allows about twice the amount of water to pass through a standard beverage that provides a relatively excessive aroma drink and more weak. This term is not often used in the United States. UU. Since Italian standards according to Italian standards are considered long.

4. Espresso Romano (US, Italian-American): standard espresso, but served with a slice of lemon next to the cup.

5. Espresso with Panna (Italy, USA): 1 standard drink, topped with whipped cream and an optional coverage of sugar-free chocolate powder.

6. Double (USA); Doppio (Italy): 2 shots of espresso in one cup. Also known as 'double image'.

7. Cappuccino: 1 standard espresso drink, covered with hot steamed milk and milk foam. A well-made cappuccino in classic Italian-American cuisine consists of about 1/3 espresso coffee, 1/3 milk and 1/3 fairly stiff foam. In the cappuccino, skim milk is always added to Segafredo coffee. And like most espresso drinks, it usually drinks with sugar.

8. Coffee with milk (USA): 1 to 2 photos of espresso and 3 times more hot milk. Latte has a higher proportion of milk for coffee than cappuccino. Therefore, it has a weaker and more dairy taste. To make coffee with milk, pour milk and coffee simultaneously on each side of the glass.

9. Macchiato Espresso (Italy, USA): 1 standard drink, but covered with a small amount of milk foam.

10. Latte Macchiato (Italy, USA): First pour hot milk with foam into a glass, followed by a slow rain of espresso coffee. In other words, "coffee" colors the milk. Note that in the case of cappuccino, milk and foam are later added to coffee; in latte, milk and coffee are poured into the glass at the same time, while in latte macchiato, coffee is poured into milk and vice versa. This creates a layered effect that can be seen through the serving container.