Most of the traditional coffee recipes are based on a single or double espresso shot so it is important to master making a simple espresso first. Then you can expand your repertoire with some of the recipes we have described below. If you would like more information on making espresso or other recipes we would recommend you take a moment to browse our book section.
Traditionally this is a single 1oz shot of coffee made with 7g of finely ground coffee extracted at between 18 and 25 seconds. The espresso shot forms the basic ingredient for many of our well known coffee recipes and a few less well known! Here is a small selection for you to try:
- Americano (american) - An espresso shot diluted to taste with hot water.
- Romano (roman) - Espresso shot served with a twist of lemon.
- Corretto (correct, proper) - Espresso shot with grappa.
- Doppio (double) - A double shot of espresso.
- Lungo (long) – An espresso which is made by extracting about 1.5oz of water through 7g of coffee. The texture is thinner but it contains a greater amount of caffeine.
- Ristretto (restricted) - A more concentrated espresso, normally of only about 0.75oz, made by restricting the extraction time. This maximises the flavour of the coffee and minimises the caffeine.
- Macchiato (marked, spotted) - A shot or two of espresso with just a spot of frothed milk on top.
- Iced Espresso - A double shot of espresso over crushed ice.
A standard cappuccino is one part espresso with about three parts of frothed milk.
Much milkier than a cappuccino. One part espresso with at least five parts steamed (hot) milk and only a small amount of froth on top.
Cafe Latte Fredo
Espresso mixed with cold milk in the same proportions as a Cafe Latte shaken vigorously with ice in a cocktail shaker.
One part espresso with one part chocolate syrup and two or three parts of frothed milk, optionally topped with whipped cream.
Espresso con Panna
One shot of espresso topped with a small amount of whipped cream.
One shot of espresso mixed with a teaspoon of soft brown sugar and a splash of brandy, frozen, then crushed and served in a parfait glass with whipped cream.