Imagine you are sitting in a café in Italy. A beautiful afternoon, the sun is shining, picturesque pizza life, you order a cappuccino. Now, at the latest, you have revealed that you are a “stupido turista”. In Italy (like in many other Mediterranean countries) you do not have a coffee (no matter which kind) with milk after 12pm.
So, in order to prepare you for all coffee specialties of the holiday season or to help you make an impression during the next small talk, we provide you with the top ten types of coffee specialties and their preparation.
Because it serves as the basis for many coffee specialties, we start with this one. Water is pressed with high pressure (9 bar) for approximately 25 seconds through very finely ground (0.3–0.4mm grain size), dark and long roasted (14 min.) coffee. The result is 0.85 fl oz of a black delicacy with a fine crema.
Compared with the same amount of drip coffee it has less caffeine. However, the concentration is higher because it is brewed with less water. A really nicely made espresso is characterized by its soft, spicey, opulent aromas, and by its crema. The best results can be achieved with a portafilter machine.
An espresso macchiato is topped with a spoonful of milk froth. Attention though: Don’t order it after 12 pm (you know why).
Basically, a “short” espresso, to be more precise: 0.5-0.6 fl oz. It is more intense, oilier, and sweeter than the espresso.
The long version of the espresso: The espresso is filled up with hot water and served in a coffee cup. The Lungo on the other hand, is an espresso that is already brewed with the double amount of water (twice the dripping time in the portafilter machine). All clear?
A classic, par excellence. The espresso is topped with a lot of frothed milk (4-5 fl oz) and served in a cup.
Served in a high glass. Frothed milk is poured into the glass and is put aside for a moment to make sure that milk and froth separate from each other. Then, an espresso is poured into the glass carefully, so that it settles between froth and milk. A feast for the eyes – and it tastes accordingly.
This is a classical coffee with milk. It is not necessarily prepared with espresso beans. The ratio between coffee and milk is approximately 1:1. Quite often (especially in France), the coffee is prepared in a French press. And the milk is warmed up, but barely frothed.
For the café con leche, the Spanish version of it (which is made with espresso, though), the coffee-milk-ratio can vary: “Clarito” means a bit more milk. And “oscurito” means a little less milk. Then again, the café cortado is an espresso served in a glass and is topped with a little bit of hot milk.
And now, adding to the confusion: The flat white is a double shot of espresso topped with slightly frothed milk. It is similar to a cappuccino, but the ratio between milk and espresso is the same.
The Portuguese version of the Caffè Latte. Yet, there are different opinions on how it is prepared: Either, a double shot espresso is topped with a dash of cold (!) milk. Or (this is what the encyclopedia claims) it is topped with hot, but not frothed milk with a ratio of 4:5.
An Austrian specialty: The classical drip coffee with a dash of milk or cream.
Is sometimes used as a synonym for espresso. But originally, it is an extremely fine ground coffee, that is prepared in a mocha jug where it is boiled together with sugar and then poured into a small cup – together with the coffee grounds. That is why it has by far the highest caffein content of all coffee beverages (up to 4.5 oz per cup).
Alright. Now you should be fully prepared for all kinds of vacation-coffees. And if you still haven’t had enough of the coffee know-how for fans, then check out our encyclopedia. Or you contact us via Instagram or Facebook, should you have any more questions.