![]() Marochino – it’s an espresso with addition of cocoa or chocolate syrup and a bit of frothed milk. This coffee comes from America and isn’t that popular in Europe. Milk and whipped cream is replaced with heated mix of milk and cream. It’s an espresso with addition of chocolate (can be powdered or as a syrup) and hot milk with whipped cream at the top. ![]() It’s at least 200 ml and is often served in transparent glass, so the layers can be easily seen. A well made latte macchiato has 3 layers: milk at the bottom, milk mixed with espresso in the middle and milk foam at the top. Everything can be covered with whipped cream, but it’s not compulsory. Latte macchiato is a hot frothed milk with the addition of one portion of espresso (sometimes two). Latte macchiato – it’s the reverse of macchiato. We can say then, that this coffee is tainted with a small amount of milk. Macchiato – espresso with a little amount of frothed milk. American soldiers asked to pour water into espresso to get a coffee similar to the one they drank at home. It’s believed that americano originated from Italy during World War II. The amount of water can be very different: starting from 25-30 ml (which means 1:1 espresso-water scale, this kind of coffee is called ,italiano” or ,short americano” in America) and ending at 470ml. As the name suggests, it should be flat at the top.Īmericano – espresso poured with hot water. It’s traditionally made of double espresso, which is poured with hot milk (it can be a little frothed, but only a little). In Italy, Latte (and cappuccino) is traditionally drank with breakfast.įlat white – this coffee comes from Australia or New Zealand (there still are disputes about its origination). Latte has more milk (,latte” means milk) than cappuccino, should be 200 ml or more and should have a small amount of frothed milk at the top. Latte – where’s cappuccino, there also is latte. The name ,cappuccino” comes from Capuchin friars habit color – brown-white. Milk foam on top should be 1-2 cm thick, deprived of air bubbles and have creamy consistency. According to Italian standards, cappuccino should be around 150 ml. Cappuccino uses about 100 ml of milk, which after frothing should volume around 125 ml. The name ,espresso” has nothing to do with brewing speed, it comes from Italian adjective espressivo, that means expressive.Ĭappuccino – following right behind espresso, that it’s based on. ATTENTION! There is not something like ,expresso”, that you can sometimes hear from customers in cafes. Espresso deserves a separate article, so I will just list some important information: it is 25-30 ml, extraction time (water flowing through ground coffee in coffee machine) about 25 seconds, water temperature 88-92☌. Let’s begin!Įspresso – one of Italian symobs, right next to Colosseum or Ferrari. Anyway most of the drinks I’m going to write about are so popular, that you can probably find anywhere, so it’s a good idea to give them a closer look. Besides Italy, there is a whole world of different coffees and different methods ( I already wrote an article about AeroPress, which is a great coffee making tool). This article focuses on coffees based on espresso, which means a more or less ,Italian” coffees. ![]() But what to choose when you can see coffees like flat white, Romano or Marochino listed in the menu? Gamble and pick randomly or just take cappuccino that you know very well? This short guide will help solve your problems!įirst, short explanation. Latte has a higher amount of heated (but not frothed) milk than cappuccino. But what are the differences between other coffees?Įspresso – everyone knows. ![]() Espresso, cappuccino, latte, americano… Surely most of you know which coffee to choose for yourself. ![]()
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