The Straight Shot
The straight shot is the foundation of every
espresso beverage, and it is the most commonly
consumed coffee beverage in Italy. The straight
shot is the only true way to judge the quality
and consistency of a blend of
espresso coffee. A good coffee, when extracted
as a straight shot, will produce a smooth yet
complex taste, providing a satisfying
experience. The volume, extraction time, and
golden crema (a dense golden brown layer
of frothed coffee oils that float on top of a
properly extracted espresso) are the keys to
good espresso.
The two variations of the straight shot are the
long shot or lungo, extracted to a
volume of one and one-half ounces, and the
short shot or ristretto (which means
restricted), extracted to a volume of
three-quarters of an ounce. The short restricted
pour magnifies the essence of the coffee, and
the ristretto is the manner in which a
shot of espresso is usually served in Europe.
Also, because less water has passed through the
coffee grounds, the chance of any bitter
elements being extracted is minimized.
The straight shot you order should be extracted
directly into a warmed demitasse cup and served
immediately. The demitasse cup should be
pre-heated on top of the espresso machine or
filled with hot water to keep the straight shot
warm and prolong the crema. A straight shot in a
"to-go" cup will cool quickly and should be
drunk immediately.
The Espresso
Macchiato
The Espresso Macchiato starts with a shot of
espresso and is also served in a demitasse. The
only difference between a straight shot and an
Espresso Macchiato is a small amount of foamed
milk spooned over the shot (typically one
heaping teaspoon). Macchiato in Italian means
"marked," which describes this beverage–espresso
marked with foam.
The
Espresso Con Panna
This is a variation of the macchiato
substituting whipped cream in place of the
foamed milk. Translated, con panna means "with
cream".
The Caffé Americano
The Caffé Americano is a single or double shot
of espresso combined with hot water out of the
espresso machine to produce a drink similar to
American brewed coffee. This method produces a
smoother and fresher cup of coffee than
conventional brewing. Because this cup of coffee
is served immediately after brewing, it may be
much hotter than brewed coffee that has been
poured into a thermal pot, or placed on a
warming burner. Be sure to ask for a double
paper cup to prevent your hands for being burned
by the hot coffee prepared using this method.
The Cappuccino
Most cappuccinos in Italy are consumed primarily
in the morning. In the United States, it is a
popular drink at all times of the day. Rumor has
it that the name cappuccino was derived from the
chocolate brown color of the Capuchin monks’
robes.
The
cappuccino is without a doubt the most difficult
drink to prepare properly. Cold milk is
essential, as is expertise in the foaming
process. What is often served in the United
States is an espresso with dry, tasteless foam
spooned on top. These misprepared beverages will
often look as if they have a column of meringue
floating on top. Properly prepared, authentic
cappuccino is produced with a velvety, wet foam,
mixed with the coffee upon the pour to create a
harmony of the two flavors. Because of the
larger volume of foam, it will be a lighter
weight drink than the latté, which we will
discuss next. Contrary to many products being
marketed presently, there is no such thing as an
iced cappuccino. Foam is the essential element
of this beverage, and it is impossible to
produce iced foam. In reality these drinks are
iced lattés.
The Caffé Latté
This is the drink that Seattle made famous. It
is similar to the cappuccino with much less foam
and more steamed milk. A latté can be made by
holding back the foam with a spoon while pouring
the frothed milk from the steaming pitcher. The
drink is topped at the conclusion of the pour
with a small amount of foam (approximately 30%).
This drink can be served over ice. It is not
necessary to steam the milk first for the
preparation of an iced latté. The espresso can
be combined with the milk, poured directly from
its carton. Latté in Italian means milk.
Caffé latté, of course, refers to the addition
of coffee to the milk.
The Caffé Mocha
A variation of the caffé latté is the caffé
mocha. This is basically the same drink as the
latté with either powdered or chocolate syrup
added at the beginning of the drink preparation.
It is important that chocolate is first added to
the hot shot of espresso, and stirred well
enough to thoroughly blend the two flavors
together. The procedure should be the same with
iced mochas, with the ice added after the coffee
and chocolate have been blended. The steamed or
cold milk can then be added to the
espresso-chocolate mixture to complete the
drink. Mochas are usually topped with whipped
cream.
Flavor-Based Drinks
The foundation of these beverages is, once
again, the caffé latté. Almost any
gourmet-flavored syrup can be added. Some of the
more popular flavors are: vanilla, Irish creme,
almond, hazelnut, and caramel. Some fruit
flavors such as orange and raspberry also work
well. Syrup can also be added to chocolate and
the espresso to make a flavored mocha. When
adding flavors to the beverage, they should be
combined with the hot espresso and stirred. The
milk can then be added to the flavored espresso
and stirred again. All of these drinks taste
great over ice. |
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