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Espresso Coffees

The document discusses various espresso-based coffee drinks: 1) Espresso in Italy is brewed at a 1:3 ratio using 7 grams of coffee to yield 21 grams of espresso, making it less potent than American espresso. 2) In the US, espresso is brewed at a 1:1 to 1:2 ratio using 18 grams of coffee to produce a larger, denser shot of espresso. 3) A macchiato is espresso topped with a small amount of velvety milk foam.

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Yiannis Pogas
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71 views

Espresso Coffees

The document discusses various espresso-based coffee drinks: 1) Espresso in Italy is brewed at a 1:3 ratio using 7 grams of coffee to yield 21 grams of espresso, making it less potent than American espresso. 2) In the US, espresso is brewed at a 1:1 to 1:2 ratio using 18 grams of coffee to produce a larger, denser shot of espresso. 3) A macchiato is espresso topped with a small amount of velvety milk foam.

Uploaded by

Yiannis Pogas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Espresso (Italy)

21 g

In Italy, espresso is generally brewed at a 1:3 ratio:


only 7 grams of espresso in a tiny portafilter,
yielding a 21 g shot. It's less potent than in the
States, and that's why you can drink espresso all
day long in Rome.

Espresso (US)

30 g

In the US, espresso is usually brewed at a 1:1 to 1:2


ratio, using an 18 g portafilter, so it's bigger and
denser... Just like Americans. U-S-A!

Macchiato
milk foam

espresso

This is espresso that's marked (macchiato) with


a blob of velvety milk foam.

Cappuccino

milk foam

steamed milk

espresso

Foamy, foamy milk with a shot or two of espresso.


Named after the monks whose hoods the foamy
top resembled, not the monkeys who love to get
wired out of their minds on the stuff.

Latte
milk foam

steamed milk

espresso

The heavier, less fluffy sibling of the cappuccino.


On television this is often called a “caffe latte.”

Americano

hot water

espresso

Espresso in hot water, just like we make here at


ChefSteps when we’ve run out of milk. Pretty sure
americano is Italian for either “water” or “no milk
left in the fridge.”

Flat White

microfoamed steamed milk

espresso

Velvety milk, steamed but not frothy, made of tiny,


itty-bitty little microbubbles, free-poured into the
cup. Developed in New Zealand by nanotechnologists,
the Flat White will eventually conquer the world and
turn us all into flat white goo.

For more on espresso, steamed milk, and culinary science, visit chefsteps.com

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