Espresso Recipes

INGREDIENTS

INSTRUCTIONS

Espresso: A single portion of espresso, about 1-1/2 ounces, served in a two
ounce, pre heated espresso cup. Espresso Ristretto: A short or "restricted"
espresso, where the flow of water through the brew head is stopped at about
1 ounce. Espresso Lungo: A single serving of espresso, diluted with hot
water (not from the brew head) to produce a milder or "long" espresso.
Espresso Doppio: A double serving of espresso, about 3 to 4 ounces. Use the
two cup coffee basket in the filter holder and serve in a five ounce
cappuccino cup. Espresso Macchiato: A single serving of espresso "marked"
with one or two tablespoons of frothed milk. Espresso Romano: A single
serving of espresso served with fresh lemon peel.  This is not an Italian
custom, but is often served in the US. *** Cappuccino Recipes ***
Cappuccino: Usually 1/3 espresso to 2/3 frothed milk in a five-ounce, pre-
heated cappuccino cup.  Cappuccino is topped with a head of foam by
spooning the frothed milk on top of the serving. Although it is not a
European tradition, cappuccino can be garnished with a light sprinkle of
chocolate or cocoa, cinnamon, nutmeg or vanilla powder. Cafe Latte:
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Known by the french a Cafe au lait and the
spanish as Cafe Con Leche. A double serving of espresso with steamed milk,
roughly 3 ounces of espresso to 5 ounces of milk, served in a large 9
ounce, bowl-shapped cup or a wide-mouthed glass. Latte Macchiato: A glass
of steam milk into which a single serving of espresso is slowly dribbled,
to "mark" the milk with espresso. Mocha: A mixture od 1/3 espresso brewed
into 1/3 frothed milk where 1/3 cocoa has been dissolved, seved in a five
ounce cappuccino cup or glass. Quick and dirty: Add Hersheys syrup to
taste.
Recipe By     :
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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