coffee espresso

What kind of coffee are made from espresso?

There are dozens of types of coffee that in base contain espresso. Some of these variations can be tried in most cafeteria around the world, and some are more related to certain geographical areas. There is also a large number of cocktails that contain espresso.

Even the biggest coffee lovers often know that, sitting in a café, they find themselves in a dilemma: what is it? Espresso, macchiato, lungo, latte, how much coffee has which beverage, how much milk, whether it is foam or not … The next time you get confused, take a look at this brief guide through the most common coffee beverages …

Espresso – Lifestyle Italian bon ton requires espresso coffee in two sips. All those who love espresso know it very well, and they claim that they can truly enjoy espresso only if they do it in this way. This way of drinking coffee is certainly not so close to the traditional coffee lovers, but people are different and it is hard to talk about other’s tastes. A faster lifestyle brings some other habits, and with them the claim that you can enjoy a great coffee in only two minutes.

Experts say that espresso should be drinking “in a hurry”, only this way it can fully feel the fullness of its flavor. This fast-paced coffee breeze in a hurry has become an integral part of the lifestyle today. As much as they resisted by such fast coffee and tried to make them a part of our everyday life, it is clear to us that there are people who also know how to enjoy it.

The average amount of caffeine in a cup of espresso coffee is 60-90 milligrams. Espresso is the healthiest coffee drink, and its life lasts two minutes – from extraction to drinking. Espresso is always served and drunk for 20 seconds from the preparation. After drinking an espresso coffee in your mouth remains a pleasant taste ..

Cappuccino is a coffee that basically has espresso. It is prepared in such a way that the specially prepared milk with micro-foam is added to the espresso. This kind of milk can be prepared only on espresso machines with a special tap for discharging hot air directly into the milk container.

In this way, the milk is heated by pumping hot steam up to a temperature of about 70 degrees, taking the care of micro-foam. A good cappuccino should be made in the following proportions: the first third of the cappuccino is espresso, the other third is milk, and the rest is a micro-foam that is made at the top when pumping hot air.

A cappuccino that has a top foam with visible air balloons is not well prepared. Foam should be smooth as a whipped cream or sour cream, which depends primarily on the ability of the barista.

Café latte is prepared in the same way as cappuccino. The difference is that instead of the obligatory foam on top, which has cappuccino, goes only creamy prepared heated milk without foam. In Italian cafes, it is usually served in glass cups, as opposed to cappuccino serving in porcelain cups. If desired, it is decorated with cocoa on top.

In the summer months in Italy, coffee is often made with cold milk, and sometimes with cold coffee. It is wrong to call this drink only latte, which is common practice in Anglo-Saxon countries, since latte in Italian means milk. Do not be surprised if your waiter in Italy gives you a glass of milk when you order latte.

Macchiato is an espresso with a lot of milk and fine micro-foam on top. It should be distinguished from cappuccino, because it is served in small cups as regular espresso, with very little creamy milk being added to the top. The word macchiato means stained in Italian. In free translation, it is an espresso filled with milk foam.

Ristretto is a little espresso. Yes, we know that you are wondering if it is possible to have even smaller espresso coffee. It is. Ristretto is essentially a short espresso. If the average espresso has 25 to 30 milliliters, ristretto is half the same with the same amount of coffee (eight grams per cup). This means that the more intense aromas of espresso, a more intense taste.

Preparing from half the amount of espresso water does not mean that it has twice as much caffeine as extraction is different, which is achieved either by finishing coffee rather than espresso, or by stronger tampering (pressing coffee in a portafilter) or by simply shortening the time of the extraction.

Lungo is what people usually call “extended espresso.” It is usually prepared with twice as much water as for espresso, which means that one serving has 50 to 60 milliliters of coffee. In addition, the amount of coffee for preparation remains as an espresso, or seven to eight grams per cup. It is essentially diluted espresso, but, as with ristretto, the use of twice the amount of water than regular espresso does not mean that it has half as much caffeine.

Lungo has a much more pronounced bitter taste for the espresso dispersion, because the same amount of coffee in the portafilter is exposed to double the amount of boiling water, which is achieved by extending the extraction time. With lungo it lasts about one minute, instead of 25-30 seconds like the espresso. The longer the coffee is exposed to the pressure of boiling water, it releases more bitter taste.

Mochaccino is made in a similar way to cappuccino with the addition of either chocolate or cocoa powder. It can also be made with black and milk chocolate. Like cappuccino, there is a micro-foam milk on top. There is also a variant with white chocolate. Usually it is used in glasses, so that the layers of espresso, chocolate and milk foam can be clearly marked on them. In our country is also called flour, i.e. black and white flour, depending of which chocolate is made.

Affogato is an espresso with ice cream, usually made of vanilla, but some also make it with chocolate ice cream. In Italian it means sunk and in free translation it’s a spoon of ice cream sunk by the espresso. In some caffes, affogato is additionally decorated with cream on top.

Espresso with whipped cream is made, as the name says, by adding whipped cream to the espresso. It can also be done with double espresso. In Anglo-Saxon countries, this drink is called Café Vienne, although in Vienna itself it means a completely different coffee, made with milk, not cream.