Espresso Recipes

Latte Generation Since the beginning of its renaissance in the late 1980s, coffee (more precisely its potent Italian counterpart, espresso) has become one of the most highly visible symbols of the post-baby-boomer generation. Sprouting almost overnight from its cultural roots in the yuppie movement, the "Latte generation", which turned Starbucks, Google, and Wi-Fi into household words, has launched the little red energy bean from Ethiopia into a billion-dollar worldwide phenomenon. The Big Three In order to navigate your way through the maze of espresso options, it's important to first understand that all espresso drinks are simply creative variations of three main recipes.

• Espresso
• Cappuccino
• Cafe Latte or Cafe Au Lait

Basic espresso: A single shot (approximately 1 to 1.5 oz. of espresso). The Italian tradition is to ceremoniously drink the espresso in a single gulp to enjoy the fullest espresso flavor while the beverage is at its peak temperature and freshness. It's fairly common in Italy to add sugar to the espresso. Italians claim that perfect espresso must be able to float sugar on top for at least 30 seconds before sinking.

Basic cappuccino: The common recipe for a traditional 6-oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Traditionalists consider this recipe complete as is. Cocoa, cinnamon, or nutmeg shavings may be added as a garnish. Cappuccino is properly served in a clear glass so that the layered separation of milk and espresso is visible. To accomplish the separation, it's necessary to allow the freshly frothed milk to rest a moment before pouring. Cold milk froths much better than warm. Brew the espresso into a 3-oz. stainless pitcher. Pour steamed milk into the bottom third of the cup. Pour the espresso slowly into the steamed milk. Spoon frothed milk on top to fill the cup. Done in this order, the espresso should settle between the milk and the foam. Ideally, frothed milk is approximately 150 to 170 degrees.

Basic cafe latte: Make a single shot of espresso. Add steamed milk to fill an 8- to 10-oz. latte mug. The difference between cafe latte and cafe au lait is place of origin. "Latte" is Italian whereas "Au Lait" is French. Also, the French "cafe au lait" and the Spanish "cafe con leche" are both traditionally made with strong brewed coffee instead of espresso. Lattes and cappuccinos are frequently flavored with chocolate, caramel, and Italian syrups such as hazelnut and almond. In bars and taverns, alcoholic liquors may also be added.

Now that you know the basics, feel free try out the following variations:
Doppio: A double shot of espresso. (Doppio means double in Italian).
Americano: To one shot of espresso, add hot water to make a full 6- to 8-oz. cup. Serve "American style" with milk and/or sugar.
Espresso Romano: Basic espresso served with a twist or slice of lemon.
Espresso Cubano: Double short shots brewed with raw sugar.
Traditional Granita: Espresso that has been frozen and crushed.
Mochaccino: A single shot of espresso mixed to taste with chocolate syrup or powder and 5 oz. steamed milk. Top with peaked milk foam.
Cafe Mocha: A single espresso poured into a tall glass filled with steamed milk to which a spoonful of chocolate syrup is added. Top with whipped cream and garnish with chocolate flakes.
Iced Cappuccino: Pour one shot of freshly brewed espresso over ice and add 3 oz. cold milk.. Spoon foamed milk on top to create a layer of foam. Sweeten to taste.
Nienta: Decaffeinated cappuccino with nonfat milk.