KitchenAid 88 User Manual
36
Espresso Con Panna
Espresso topped with a dollop of whipped cream.
Espresso topped with a dollop of whipped cream.
Espresso Lungo
Espresso “pulled long” – that is, brewed with a greater than normal
shot volume. This technique produces caffeine-heavy espresso which is
thinner, lighter-coloured, and less full-bodied than normal. To make
espresso lungo, brew 1.5 oz (45 ml) using the small filter basket, or
3 oz (90 ml) using the large filter basket. Use a slightly coarser grind to
keep the brewing time between 20–25 seconds; extending the
brewing time beyond 30 seconds will make the espresso lungo
excessively bitter.
Espresso “pulled long” – that is, brewed with a greater than normal
shot volume. This technique produces caffeine-heavy espresso which is
thinner, lighter-coloured, and less full-bodied than normal. To make
espresso lungo, brew 1.5 oz (45 ml) using the small filter basket, or
3 oz (90 ml) using the large filter basket. Use a slightly coarser grind to
keep the brewing time between 20–25 seconds; extending the
brewing time beyond 30 seconds will make the espresso lungo
excessively bitter.
Espresso lungo is often used to make stronger-tasting Americanos
or lattes.
or lattes.
Espresso Macchiato
Espresso with a dab of steamed milk added to the top.
Espresso with a dab of steamed milk added to the top.
Espresso Ristretto
An espresso “pulled short” – that is, brewed with less than normal
shot volume to maximize flavour and minimize bitterness. For
ristretto, simply brew about
An espresso “pulled short” – that is, brewed with less than normal
shot volume to maximize flavour and minimize bitterness. For
ristretto, simply brew about
3
⁄
4
oz (23 ml) using the small filter
basket or 1.5 oz (45 ml) using the large basket.
A
GLOSSARY
OF
ESPRESSO DRINKS
Americano
6 to 8 oz (180 to 240 ml) of hot water added to a single shot of
espresso. This makes a superb cup of coffee.
6 to 8 oz (180 to 240 ml) of hot water added to a single shot of
espresso. This makes a superb cup of coffee.
Café Latte
8 to 10 oz (240 to 300 ml) of steamed milk added to a single shot
of espresso. Lattes are often flavoured with 1 to 2 oz (30 to 60 ml)
of syrup.
8 to 10 oz (240 to 300 ml) of steamed milk added to a single shot
of espresso. Lattes are often flavoured with 1 to 2 oz (30 to 60 ml)
of syrup.
Café Mocha
A café latte with several ounces of chocolate syrup added, and
usually topped with whipped cream and chocolate flakes. It can also
be prepared without syrup using steamed chocolate milk.
A café latte with several ounces of chocolate syrup added, and
usually topped with whipped cream and chocolate flakes. It can also
be prepared without syrup using steamed chocolate milk.
Cappuccino
A standard cappuccino is a combination of steamed milk and espresso
that’s capped with a layer of frothed milk; it’s usually served in a
bowl-shaped cup of 6 to 7 oz (180 to 210 ml) volume. Powdered
cocoa or cinnamon may be sprinkled on top as a garnish.
A standard cappuccino is a combination of steamed milk and espresso
that’s capped with a layer of frothed milk; it’s usually served in a
bowl-shaped cup of 6 to 7 oz (180 to 210 ml) volume. Powdered
cocoa or cinnamon may be sprinkled on top as a garnish.
Classic Cappuccino
Classic cappuccino is common in Italy, and is simply espresso topped
with frothed milk.
Classic cappuccino is common in Italy, and is simply espresso topped
with frothed milk.
Doppio
A double shot of espresso.
A double shot of espresso.
Espresso Breve
Espresso with steamed half & half poured on top.
Espresso with steamed half & half poured on top.