Miele CVA 2660 ユーザーズマニュアル

is the Italian term for a standard

espresso.

is a thin espresso

with water added.

is espresso with a

splash of liquor.

is iced coffee. An

extended version of espresso served
with ice.

is a double espresso in a

large cup filled with hot milk, topped
with little or no foam.

consists of equal parts of

espresso, hot milk and cocoa.

is the strongest most

concentrated espresso. The water is
reduced to 2 tablespoons (30 ml) per
serving.

- the caffeine content of

espresso is only a third or half of that
found in coffee. The stronger the roast,
the less caffeine the espresso will
contain.

is espresso with frothed

milk. It is equal parts of espresso, hot
milk and foam.

is a "light"

cappuccino with less espresso and
more hot milk.

is a "dark"

cappuccino with more espresso and
less hot milk.

is a

cappuccino without the froth.

is the sign of the perfect cup of

espresso - a fine, nut or cinnamon
brown foam on the surface of the
espresso, which is only created when
the pressure is sufficiently high. The
crema contains the foamed oils which
are rich in flavor and aroma.

, see Caffè.

is a "short", strong

espresso.

is a double portion of

normal espresso.

is the longer, less

concentrated version served in a
standard coffee cup.

is a double

strength, bitter tasting espresso.

is espresso with a dollop of

hot, foamed milk giving a dappled
(macchiato) appearance.

the cup is recommended

to prevent the espresso from cooling
too quickly.

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