Introduction to the common types and names of Italian coffee there are several kinds of Starbucks espresso

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Espresso Coffee extraction detailed steps Italian concentration common sense

We often have the opportunity to taste different coffee items in different cafes, whether they are espresso or handmade items, each has its own characteristics and attractions.

At present, most of the common cafes on the market serve Italian coffee, so cappuccino and latte have become the favorite items of many coffee families and are easier to choose.

But many times when people drink coffee in their mouths, they may not know exactly what kind of coffee they are drinking.

Sometimes there are situations where you choose coffee items that you don't necessarily like or are used to, so that you can't really enjoy a cup of good coffee that satisfies the taste buds.

Here are some common names and contents of espresso, which will be clear when you drink it next time.

Espresso (Espresso Solo)--

The so-called espresso (Espresso) actually means a single espresso (Espresso Solo).

"Solo" is Italian, equivalent to the English meaning of "single", indicating the weight of Espresso.

2 cups of double espresso Espresso Doppio, espresso Espresso Ristretto condensed into half,

The light espresso Espresso Lungo extracted from the lighter flavor is based on "Solo".

In addition, in Italy, "Espresso" is generally referred to as "Caffe".

Italian American Coffee (caffe Americano)-

In short, it is Espresso diluted with hot water.

Even after dilution, the taste and aroma of Espresso remain undiminished.

Compared with American coffee brewed by filtration, the flavor can be said to be completely different.

This kind of coffee is best used with sweet biscuits, muffin or cakes with lots of cream.

Maggiato Coffee (Espresso Macchiato)-

This kind of coffee, added with the same amount of steam foam as Espresso, "in other words, it means that milk is dyed white on brown Espresso."

Herbalife Blue Coffee (Espresso con Panna)

Squeeze whipped cream on the surface of "Espresso". Fancy coffee sprinkled with cocoa powder.

When drinking, you can first scoop up the cream stained with Espresso with a spoon to eat, or stir the whole cup evenly.

Cappuccino / wet (Cappuccino or Wet Cappuccino)

The coffee is made by injecting steam foam into the Espresso.

It is called Cappuccino in Italy, but in Seattle-style cafes, to distinguish it from Dry Cappuccino, it is sometimes called Wet Capuccino.

The delicacy of Cappuccino depends on the texture of steam bubbles.

The ideal steam foam is extremely soft, smooth, thick and thick.

Remember to shake the bubble pot before pouring the steam into the foam to mix the foam and milk well.

Cappuccino / dry (Dry Cappuccino)

This is a kind of Cappuccino that is mixed and scooped up while drinking.

When making, pour the hot milk into the Espresso, and then fill the surface of the coffee with extremely soft foam.

Finally, sprinkle with cinnamon as much as you like.

Mocha Coffee (Mochacino)

Pour the steam foam into the Espresso and it becomes Cappuccino.

If you add chocolate sauce, it's Mochacino.

Latte / Italian (Caffe Lette Italian style)

If you order Caff'e Lette in an Italian cafe, you may find that there are surprisingly few milk bubbles in the cup.

Some cafes have Caff'e Lette and even have almost no milk foam.

The charm of Italian Caff'e Lette lies in the complete integration of Espresso and milk, while the natural field of milk is still clearly discernible.

Latte / Seattle style (Lette Art in a Seattle style)

In the United States, coffee chains with Seattle as their birthplace order Caff'e Lette far more than Espresso.

This is very different from the situation in Italian cafes.

The characteristic of the Caff'e Lette in Seattle-style chains is to pour foam-laden steam foam into the stronger Espresso, which is filled with so much foam that it touches the upper lip when drinking.

The average Italian Caff'e Lette is 8 ounces, while the Seattle style is generally 12 ounces.

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