*  Exported from  MasterCook II  *
 
                             Espresso Recipes
 
Recipe By     : Bernard M. Mariano
Serving Size  : 1    Preparation Time :0:00
Categories    : Beverages                        Coffee

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****
 
Espresso:

A single portion of espresso, about 1-1/2 oz, served in a 2 oz,
pre-heated espresso cup.
 
Espresso Ristretto:

A short or "restricted" espresso, where the flow of water through the
brew head is stopped at about 1 oz.
 
Espresso Lungo:

A single serving of espresso, diluted with hot water (not from the
brew head) to produce a milder or "long" espresso.
 
Espresso Doppio:

A double serving of espresso, about 3 to 4 oz. Use the two cup coffee
basket in the filter holder and serve in a 5 oz cappuccino cup.
 
Espresso Macchiato:

A single serving of espresso "marked" with 1 or 2 tb of frothed milk.
 
Espresso Romano:

A single serving of espresso served with fresh lemon peel. This is
not an Italian custom, but is often served in the US.
 
Cappuccino Recipes
==================
 
Cappuccino:

Usually 1/3 espresso to 2/3 frothed milk in a 5 oz, pre-heated
cappuccino cup. Cappuccino is topped with a head of foam by spooning
the frothed milk on top of the serving.
 
Although it is not a European tradition, cappuccino can be garnished
with a light sprinkle of chocolate or cocoa, cinnamon, nutmeg, or
vanilla powder.
 
Cafe Latte:

Known by the french a Cafe au lait and the spanish as Cafe Con Leche.
A double serving of espresso with steamed milk, roughly 3 oz espresso
to 5 oz milk, served in a large 9 oz, bowl-shapped cup or a
wide-mouthed glass.
 
Latte Macchiato:

A glass of steam milk into which a single serving of espresso is
slowly dribbled, to "mark" the milk with espresso.
 
Mocha:

A mixture of 1/3 espresso brewed into 1/3 frothed milk where
1/3 cocoa has been dissolved, seved in a 5 oz cappuccino cup or
glass. Quick and dirty: Add Hersheys syrup to taste.
 
Recipe FROM: In search of The Espresso Secret "Crema",
The Heart and soul of Italian Espresso, 1995

 
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