Recipes

AMERICANO:

To make an Americano, or Caffe Americano, pull a single shot of espresso and then add about 6 ounces of hot water - the strength should be similar to drip filter coffee.

Caffe Americano is the Italian way of serving espresso “American style.” Add milk and/or sugar if desired.

BLACK AND WHITE:

To make a Black and White, pour one-half of an ounce of milk or vanilla schnapps into a shot glass and then pour one-half ounce of coffee liquor atop the drink.

BLACK EYE:

To make a Black Eye pull two shots of espresso and add them to a cup of brewed coffee.

BLACK RUSSIAN:

To prepare a Black Russian fill a glass with crushed ice and then add 1.5 ounces of coffee liqueur and 1.5 ounces of vodka.

BONE DRY CAPPUCCINO:

A cappuccino with no steamed milk-instead it is filled with foam only.

BREVE: (Espresso Breve)

To make an Espresso Breve, pull one shot of espresso and add a small amount of heated or steamed light cream or half & half. Breve is the Italian word for “short.”

CAFE AU LAIT:(Café Au Lait)

This delicious French coffee drink is prepared using strongly brewed coffee (French Press is best) or espresso served in a large, bowl-shaped cup (a white porcelain cup or bowl is best) along with heated milk or steamed milk but not foam. Mix equal amounts of the two ingredients to taste.

CAFE BONBON: (Café Bonbon)

To make this French drink, pull one shot of espresso into a small glass, then pour in an equal amount of condensed milk. The two liquids should stay separated until stirred. The French term Cafe Bonbon means “Candy Coffee.”

CAFE CUBANO:

Also known as Cuban Coffee and Un Cafecito, Cafe Cubano is typically twice as strong as American coffee. Cafe Cubano is very popular in Cuba and among the United States Cuban American community (e.g., in Miami).

When the coffee begins to be extract pour a bit into your cup to moisten the sugar into a paste.

When the coffee has finished brewing, slowly pour some into the cup and gently mix it with the sugary paste - this should create a foam. Now add the rest of the coffee.

CAFE CON LECHE:(Café Con Leche)

To make this Spanish drink brew up a some dark roasted gourmet coffee and then mix in some sugar and serve it with heated milk. Warm buttered bread is also traditionally served.

CAFE DECAFFEINE:

A Cafe Decaffeine is simply decaffeinated brewed coffee.

CAFFE CREME:(Caffè Creme)

To prepare a Caffe Creme, pull one shot of espresso and add one ounce of heavy cream.

CAFFE LATTE:(Caffé Latte)

To make this Italian drink, pull two shots of espresso in a heavy, bowl-shaped cup, tall ceramic mug, or clear cup. Next add about three times as much steamed milk.

As you pour the steamed milk into the cup use a spoon to hold back the foam until the cup is more than ¾-full. Now top it off with a small cap of foam.

CAFE MOCHA:(Café Mocha)

Pull two shots of espresso and pour them into a tall glass. Now mix in one ounce of chocolate syrup or chocolate powder, and then add steamed milk until it is almost full. Top it off with whipped cream and then garnish it with some chocolate flakes.

CAFE NOISETTE :(Café Noisette)

To prepare a Cafe Noisette (pronounced Nwah-Zhet), pull a shot of espresso and then add just a small amount of milk. Noisette means hazelnut and refers to the drink’s color.

CAPPUCCINO:

To make this Italian beverage pull one or two shots of espresso into a Cappuccino. Now add about twice as much steamed milk as there is espresso, and then top it off with foam.

Optional garnishes include a sprinkle of ground chocolate, cinnamon, nutmeg, powdered cocoa, or vanilla powder. A request for a “dry cappuccino” means add more foam than usual, while “wet cappuccino” means add more milk. “Bone dry” means no milk (fill it with foam).

COCONUT LATTE:

To make a Coconut Latte, pull two shots of espresso and combine them with one ounce each of coconut syrup (or canned coconut cream) and chocolate syrup. Almost fill the cup with steamed milk, then finish it off with a bit of foam.

Now sprinkle some grated chocolate on top along with some grated toasted coconut.

CON LECHE:

To make this Spanish drink brew up a some dark roasted premium coffee and then mix in some sugar and serve it with heated milk. Warm buttered bread is also traditionally served.

CON PANNA:(Espresso Con Panna)

To make an Espresso Con Panna, pull either one or two shots of espresso and top it off with a dollop of whipped cream. Espresso Con Panna is Italian for “Espresso with cream.”

DEPTH CHARGE:

To make a Depth Charge pull one shot of espresso and add it to a cup of brewed coffee.

A Depth Charge is also called a Shot-In-The-Dark; Pile Driver; Red Eye; or Eye Opener.

DOPPIO ESPRESSO:

To make an Doppio Espresso, pull two espresso shots (about 3 ounces total) using an espresso machine. A doppio is best served in a slightly oversized demitasse or in a Cappuccino cup. Doppio is Italian for “double.”

ESPRESSO LUNGO:

To make an Espresso Lungo pour one shot of espresso “lungo” or “long.” To do this the normal 1.5 ounces of water are dispensed through the espresso grounds using a longer (lungo) extraction time than usual, usually between 25-40 seconds as compared to the normal 18 to 22 seconds. An Espresso Lungo is also called Long Shot.

ESPRESSO MACCHIATO:

To make an Espresso Macchiato pull a single shot of espresso “macchiato” (marked with) about 1½ tablespoons (a dollop) of foam. Some people instead prefer just a dash of steamed milk or cream. An Espresso Macchiato should be served in a demitasse.

ESPRESSO RISTRETTO:

To make an Espresso Ristretto, or “Short Shot,” (ristretto means restricted), pull one shot of espresso, but only put about half as much water as usual into the espresso machine (instead of 1-1/2 ounces of water, just use 3/4-ounce)

ESPRESSO ROMANO:

To make an Espresso Romano, pull a single shot of espresso and top it with fresh peel (twist or slice) of lemon—this is usually served on the side. Many say this espresso presentation is an Italian invention, but Italians deny it.

ICED CAPPUCCINO:

To make an Iced Cappuccino, pull one shot of espresso and pour it over ice, then add three ounces of cold milk. Now spoon a nice layer of foam atop the espresso. Sweeten if desired.

IRISH COFFEE:

To make a classic Irish Coffee, first pre-heat the glass using hot water. Then pour about one ounce of Irish whiskey into the glass and fill it almost full with brewed coffee that has been lightly sweetened.Next pour some thick, whole cream onto the back of a spoon that is resting just on the surface of the coffee beverage. The sugar in the coffee will help the cream float.

LATTE: (Caffe Latte)

To make this Italian drink, pull two shots of espresso in a heavy, bowl-shaped cup, tall ceramic mug, or clear cup. Next add about three times as much steamed milk. As you pour the steamed milk into the cup use a spoon to hold back the foam until the cup is more than ¾-full. Now top it off with a small cap of foam.

LATTE MACCHIATO:

To make a Latte Macchiato, fill a cup with steamed milk and then put in pour the espresso on top so the drink is macchiato (“marked”) with espresso. Pour the espresso in slowly so that it forms a dark swirl in the glass.

MACADAMIA MOCHA:

To make a Macadamia Mocha, pull two shots of espresso and add one ounce each of macadamia nut syrup and chocolate fudge syrup. Finish filling up the cup with steamed milk. Now sprinkle some toasted coconut atop the drink along with a dash of grated chocolate.

MACCHIATO: (Espresso Macchiato)

To make an Espresso Macchiato pull a single shot of espresso “macchiato” (marked with) about 1½ tablespoons (a dollop) of foam. Rather than foam, some people instead prefer just a dash of steamed milk or cream. An Espresso Macchiato is traditionally served in a demitasse. Also see Latte Macchiato.

MOCHA:

Pull two shots of espresso and pour them into a tall glass. Now mix in one ounce of chocolate syrup or chocolate powder, and then add steamed milk until it is almost full. Top it off with whipped cream and then garnish it with some chocolate flakes.

MOCHACCINO:

To make a Mochaccino, pull a single shot of espresso and mix in one ounce of chocolate syrup or chocolate powder. Then fill the cup almost full with steamed milk, and finally top it off with some foam.

MOCHA LATTE:

To make a Mocha Latte, pull two shots of espresso and pour them into a tall cup. Now stir in one ounce of chocolate syrup or chocolate powder, then top it off with steamed milk and foam. The end result should be about one-fourth espresso, one-fourth chocolate, and half milk and foam.