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09 Espresso richness.
The Italian bar is a popular place to enjoy small refreshments:
the obligatory espresso, which in Italy is simply called “caffè”,
a glass of wine and of course hot debates about important or
sometimes less important things. Here, one can find the biggest
variety of coffee specialties. Have you ever tasted these?
Caffè americano
An espresso, which has been topped up with hot water.
Caffè corretto
An espresso, with an added shot of brandy, aniseed schnapps
or cordial.
Caffè doppio
A double espresso (about 1.69 fl oz), served in an espresso cup.
Caffè latte
White coffee the Italian way. An espresso doppio and hot milk
is served together in either a glass or a bowl, usually without
froth.
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Caffè macchiato
An espresso with a shot of hot milk, a “maculate coffee” be-
cause the milk leaves a small white spot on the espresso. It
is served hot in an espresso cup and looks just like a small
cappuccino.
Caffè ristretto
An espresso that has been made with very little water. Mostly
between 0.51 oz and 0.76 oz instead of the usual 0.85 oz.
Mainly drunk standing at the bar.
Cappuccino
¹⁄3 espresso, ¹⁄3 hot milk, ¹⁄3 froth. Topped with chocolate
or cinnamon, served in special cappuccino cups. The name
cappuccino stems from the nutty-brown color, which re-
minds of the frocks worn by the “Capuchin” monks. Rumor
has it that the cappuccino originated in Vienna. The Italians
inherited the “Capuchin” and used milk froth rather than
whipped cream.
Latte macchiato
A latte macchiato is served in a glass; at the bottom of the
glass is the hot milk, in the middle the espresso and on top
the colder milk froth.
User Manual •
09 Espresso richness
