ESPRESSO VARIANTS

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1. ORIGINAL ESPRESSO

Credit by ottencoffee.co.id

Composition :

  • Prepare 7-9 grams of coffee powder (espresso only)
  • 25-40 ml of hot water

How to make :

Brew the coffee powder you had prepared in high pressure for 20-30 seconds. High pressure in making espresso is absolutely necessary, it aims to bring a character and a solid layer of brown hazelnut on espresso called crema. The emergence of crema is a sign that the espresso you have created has good quality.

2.  RISTRETTO

Credit by foodthinkers.com

Composition :

  • Half shot of espresso (about 14-20 ml espresso)

How to make :

Ristretto comes from Italian which means “limited” or “short”. This type has a flavor that tends to be sweet and chocolaty. Ristretto is made in less than 20 seconds in high pressure. Usually before the espresso is served until it is full, the cup should be taken immediately. So Ristretto’s serving is limited to “half” espresso.

3. AMERICANO

Credit by food.manoramaonline.com

Composition :

  • 1 shot espresso
  • 170-235 ml of hot water

How to make :

The term of Americano coffee was originally a mockery for Americans who asked that the espresso they wanted was made more watery. Serve one shot esprsesso, then immediately add hot water afterwards. The amount of hot water poured into the espresso depends on the taste of each (usually 6-8 ounces of hot water). The Americano type is characterized by a form of crema that is no longer perfectly intact caused by the addition of hot water after the espresso is made.

4. CAFE ZORRO

Credit by natashakundi.com

Composition :

  • 2 shot espresso / doppio
  • 1 shot of hot water

How to make :

Cafe zorro is made using 2 shot espresso which is then added one shot of hot water. It feels very strong even stronger than espresso of course, but has the same comparison with espresso from the aroma of a very fragrant and delicious when made with the composition and the correct dose.

5. GUILLERMO

Credit by rogersfamilyco.com

Composition :

  • 1-2 shots espresso
  • 1 slice of lemon

How to make :

In presenting Guillermo coffee consists of two ways, but back to their individual tastes. The first, after serving a cup of espresso, then a slice of lemon was put into the espresso and soaked. Secondly, as used by Italians who usually include lemon slices first as a base in a cup before flushing it with hot espresso. The content of citrus and vitamin C in the piece of lemon is believed to reduce levels of caffeine in coffee as well as making it more enjoyable and fresh.

6. DOPPIO

Credit by wikipedia.org

Composition :

  • Double shots espresso

How to make :

The term of Doppio coffee comes from Italian which means double. So doppio is an espresso-making technique that doubled twice. In other words, make this doppio very simple, you just add two shot espresso shot, with the size of each shot as much as 1.5 oz or 44 ml. So in conclusion, Doppio is an espresso with size of 88 ml.

7. CAFE CUBANO

Credit by foodandwine.com

Composition :

  • One moka pot espresso (or one small kettle)
  • 1/2 cup sugar

How to make :

As the name implies, this type comes from a very exotic Cuba. The essence of Cafe Cubano is espresso which is served with added a little sugar in it, so that the taste of espresso is not too “hard”, so in the process of making cafe cubano there are some techniques. The first technique is to put the sugar into a large measuring glass cup, then add 1 teaspoon of hot espresso into it. Shake for one minute until the sugar is completely dissolved, then pour and stir into the remaining hot espresso, let the foam rise to the top and pour into the cup. The second technique, done by mixing the sugar into espresso, then heated in high pressure. This method makes sugar and espresso fused in unison, so that when served, espresso and sugar are completely mixed.

The video below will show you how to Pull Consistent Espresso Shots:

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