Italian
Espresso Caffè is a small cup of very strong coffee that
Italians
not only sip from tiny cups, it is also brewed in a special machine
that
forces boiling water through the dark roasted, finely ground coffee
beans.
The
classic espresso recipe
is a single shot of espresso, approximately 1-1/2 oz. (40 ml). Espresso
is best served in a pre-heated espresso cup.
NOTE:
For stronger
flavor, use 1-1/2 times the amount of espresso whether you are brewing
your own or using instant espresso.
TIP:
Espresso Caffè
is also used as the basis for other drinks like: caffè late,
cappuccino,
caffè macchiato, Espresso con Panna and many more.
To
prepare Espresso con Panna
use single or double espresso shot and top with whipped cream.
To
prepare Caffè Macchiato
use a single shot of espresso and top with 1-2 tablespoons of frothed
milk.
To
prepare Macchiato Fiordilatte
use a single shot of espresso and top with 1-2 tablespoons of steamed
heavy
cream. Be careful not to use too much steam, you could alter the
structure
of the cream.
To
prepare Espresso Dopio (Double
Espresso), just double the quantity of espresso to about 3 oz. for
double
the pleasure and serve in a pre-heated cappuccino cup.
