The history of coffee
Espresso: (is just called Caffè in Italy) Small amount: 0,2-0,3 dl espresso coffee. To be served in a small (0,7-0,9 dl) espresso cup (demitasse).
- Doppio: Double Espresso is just what it says. Double amount of coffee in a espressocup.
- Ristretto: (short or shrunk) More concentrated
espresso - made using the same amount of coffee but less water, by shortening extraction time. Tip: Just use the coffee that is yellow (crema) when it pours out of the machine. It´s the best tasting.
- Lungo: (long) Espresso made with more water than usual.
- Macchiato: Espresso defiled with a little steamed milk on the top.
- Corretto: (corrected) Espresso which have been corrected with cognac or something else.
- Con panna: Like "macchiato", but with whipped cream instead of steamed milk.
- Caffè freddo: (chilled espresso) Chilled, sweetened espresso served in a tall glass with ice.
- Caffè latte: Espresso mixed with steamed milk. Usally made during the morning hours when a straight espresso is too much. Contains more milk than a cappuccino with only little froth on top. In Italy usually made with coffee from a moka.
- Latte macchiato: (stained milk) Steamed milk stained with a cup of espresso. To be served in a tall glass.
- Cappuccino: Espresso with foamed milk - 1 part espresso, 1 part steamed milk, 1 part froth.
- Cappuccino scuro: (dark or dry cappuccino) Cappuccino made with less milk than usual.
- Cappuccino chiaro: (light or wet cappuccino) Cappuccino made with more milk than usual.
- Cappuccino freddo: (chilled cappuccino) Cappuccino on the Rocks.
- Barista: Bartender
Here´s a nice piece of writing concering italian coffeeculture from a fellow swede in Rome.
Last updated 18 mars 1999