For the longest time, I wanted an espresso maker. Not the stove top kinds, I've got several of those. The real automatic ones that can whip milk too. So I purchased The Cuisinart Espresso Maker depicted above. It sits on a prominent spot on my kitchen counter, a source of great pride to me.
The truth is, however, that I'm very intimidated. Yes, you heard it right, I, Mirella Patzer of 100% Italian blood is afraid to use the darn appliance. It could be because I simply don't have the time to read through the instruction book or that I can't operate the darn DVD player in my Family Room in order to watch the How To DVD.
But I think the truth is that I'm intimidated. Espresso coffee has gotten to be such a specialty and an art. So I'm writing this article in the hopes of educating myself a little more about the various types of espresso I should one day learn to make.
The term espresso refers to the brewing method. Very hot, nearly boiling water is forced by pressure through ground coffee powder in an espresso machine.
So for the purposes of my own education, here are the basic variations of classic espresso beverages which I hope to attempt over the following weeks:
An Espresso is a straight serving of espresso coffee often referred to as a shot. I love to drink this with sugar and a shot of Sambucca. Sambucca and espresso coffee are two flavours that are entwined and compliment each other.
Espresso Ristretto is also known as short or corto. It is only 1/2 to 3/4 of a shot of espresso. In other words, it has been shortened. Because of its higher concentration, it is more dense and aromatic than a normal shot of espresso.
Espresso Lungo is the oppositve of short or corto. It is an espresso with twice the amount of water that is passed through the standard amount of coffee. It is less aromatic and much weaker in taste.
Espresso Romano is a standard espresso served with a twist of lemon peel served on the side of the cup. The lemon is rubbed on the side of the cup to provide a lemon taste. The lemon should never be added into the coffee, as the citric acid breaks up the crema.
Espresso con Panna is a standard espresso topped with whipped cream and sprinkling of unsweetened chocolate powder.
Double Espresso or Espresso Doppio is 2 shots of espresso in one cup. It is also known as a double-shot.
Cappuccino us a standard shot of espresso topped by hot steamed milk and milk froth. To keep it authentic, the maker must ensure it consists of 1/3 espresso, 1/3 milk, and 1/3 stiff foam added to the espresso coffee.
Café Latte is 1 to 2 shots of espresso and 3 times as much hot milk. The key is there is more milk than coffee than a standard capuccino. It has a weaker taste. Milk and coffee are poured simultaneously from either side of the glass.
An Espresso Macchiato is a standard shot of espresso topped with a small amount of milk steam foam.
Latte Macchiato is hot frothed milk which is poured to a glass then followed by slow dribbling of the espresso. The coffee 'stains' the milk. This is different than when making a cappuccino where the milk and froth are added later to the coffee, and when making latte the milk and coffee are poured at the same time into the glass. In a latte macchiato, the coffee is poured into the milk and froth. This creates a layered effect which is best served in a clear glass.
Café Mocha was invented in America and is prepared by mixing a standard espresso shot with 2 ounces of thick strong hot chocolate which is then topped with hot frothed milk.
In the course of writing and preparing this post, I developed a powerful yearning for an espresso. So what did I do? Well, I pulled out my trusty stove top maker and poured myself a cup with a huge dollop of whip cream on top. I believe this is called an Espresso con Panna, only I skipped the chocolate powder. And my cuisinart sits waiting. Sigh.
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