A coffee’s just a coffee, isn’t it? There are actually endless ways to drink it and it can be tricky to keep up with the many different names. Here’s a quick Manuel Caffè guide to ensure that you always know what you’re ordering.
AFFOGATO. Espresso poured onto vanilla ice cream. It can be served in a cup or a bowl, depending on the occasion.
AMERICANO. Espresso poured into 150 ml of hot water (approximately 80°C to 85°C) from a kettle. It’s served in a cappuccino cup.
MOCHA. Espresso with chocolate sauce, with frothed milk on top. The finishing touch is added by whipped cream and chocolate sprinkles, making it a real hit with the sweet-toothed.
CAPPUCCINO. Espresso and approximately 150 ml to 240 ml of frothed milk, with ½ cm of foam on top. It’s served in a cappuccino cup. The recommended ratios are one part espresso to three parts milk and two parts foam.
COLD BREW COFFEE. The cold brewing process for coffee is a slow one, taking at least 12 to 20 hours. There are two different methods:
– Steep ground coffee in cold water and filter it afterwards.
– With controlled times and rates, drip water through ground coffee. In this case, the coffee must be positioned above a filter. If it’s brewed properly, coffee of this kind can be sweeter and more syrupy and full-bodied than its hot brew equivalent. The coffee-to-water ratios used for cold brew coffee tend to be between 1:15 and 1:4. It can be stored in an airtight container in a fridge for three to four days, or at the very most five to six days. Always taste it before serving it.
If it’s made properly, cold brew coffee can be sweeter and more syrupy and full-bodied than its hot brew equivalent. The coffee-to-water ratios used for cold brew coffee tend to be between 1:15 and 1:4. It can be stored in an airtight container in a fridge for three to four days, or at the very most five to six days. Always taste it before serving it.
ESPRESSO. This type of coffee is made by forcing hot water at high pressure through compacted, ground roast coffee, with carefully gauged times and volumes/weights. Parameters: a single serving of ground coffee weighing 7 g to 10 g takes 20 to 30 seconds to produce 25 ml to 35 ml of coffee in the cup, weighing 10.5 g to 25 g.
DOUBLE ESPRESSO. Two shots of espresso (50 ml to 60 ml) in a cappuccino cup.
ESPRESSO MACCHIATO. Espresso with approximately 30 ml of frothed milk. It’s served in an espresso cup. Ratios: two parts espresso to two parts milk and one part foam.
FLAT WHITE. A double espresso ristretto and 150 ml to 240 ml of frothed milk with very smooth flowing crema and much less foam than cappuccino (0.5 cm to 1.5 cm). It’s served in a cappuccino cup and in some cases a slightly smaller cup. Ratios: two parts espresso to three parts milk and one part foam.
FREAKSHAKE. Basically, this term describes anything that can be mixed/stirred/shaken up and served with all sorts of sauces and toppings that are very “instagrammable”. Coffee freakshakes are often made with iced coffee.
ICED LATTE. Take some ice, espresso, cold milk, sugar or flavourings, then mix it all together and it’s ready.
IRISH COFFEE. Mix hot espresso with sugar and Irish whiskey, then top it off with a layer of cream. Use a classic Irish coffee glass and heat it up before adding the whiskey, coffee, sugar and then finally the cream, which must form a clearly separate layer and must not get mixed together with the rest.
LATTE MACCHIATO. Frothed milk with espresso on the surface, producing a “layered” effect. Serve 150 ml to 360 ml of the beverage in a glass. Ratios: one part espresso to four parts milk and one part foam.
LUNGO. Espresso with 20 ml of hot water that’s served separately. The hot water must come from a separate kettle and not from the espresso machine. The recommended temperature for the water is 80°C to 85°C.
RISTRETTO. A “shorter” shot of espresso than usual. There are two ways to make it:
– like espresso but with an extraction time of less than 20 seconds, thus giving an under-extracted espresso.
– 15 ml to 20 ml with 10 g to 15 g for “balanced extraction”.
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