The “little one” is prepared with the same amount of ground coffee as the classic espresso (ca. 7 g). But only 25 ml of water are used, making the ristretto extra strong and intense.
Usually 7 g of finely ground espresso beans are used for a fill capacity of 30 ml. The crema can be refined with some sugar.
The caffè lungo can be seen as the counterpart to the ristretto: It is prepared with more water than the espresso making it a little milder. The amount of water used can be chosen according to one’s personal taste.
A classic cappuccino is prepared with espresso, milk and milk froth. The most delicious taste experience is created when equal amounts of the three ingredients are used.
A big glass is filled to two thirds with hot milk, the last third is filled with milk froth (from the Milk Island or Touch2Cappuccino, for example).
You can also fill the glass with a little more milk, then froth it up with the aid of a pannarello or steam tube. Then 1-2 espressos are let into the glass through the middle of the milk froth crown. For a picture-perfect latte macchiato it is necessary to let the milk and froth cool down a little before adding the espresso.
Café au lait
This specialty can be prepared with an espresso, double espresso or caffè lungo – just the way you like it. The other ingredient is a large amount of hot milk, sometimes a bit of milk froth is added. The café au lait is served in a bol, a typical French drinking vessel without handles.
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