Espresso is made by forcing steam through dark-roast aromatic coffee beans at high pressure, usually using an espresso machine. It should have thick golden brown foam layer called crema on top. It should be taken either as is or with a small spoon of sugar.
Following are some of the other ways/drinks that are made from espresso:
- Doppio (double) – Double espresso.
- Ristretto (shrunk or short) – More concentrated espresso (same coffee, less water.)
- Lungo (long) – Espresso made with more water.
- Caffe Americano – Similar to lungo, this is a single shot of expresso added to a cup of hot water. (The name originated as an insult to Americans who diluted their espresso.) It has since been perfected to become a rich creamy coffee.
- Macchiato (stained) – Espresso staine with steamed milk.
- Corretto (corrected) – Espresso with a touch of grappa, cognac, sambuca.
- Con Panna – Espresso topped with whipped cream.
- Caffe Freddo (iced espresso) – Chilled sweetened espresso sometimes on ice.
- Caffe Latte – Caffe Latte is a single shot of expresso to three parts steamed milk.
- Latte Macchiato (stained milk) – Steamed milk with a shot of espresso served in a tall glass.
- Cappuccino – A cappuccino is made of equal parts espresso, steamed milk, and froth milk. It can be sprinkled with grated chocolate or cocoa. Using skim milk makes it a skinny cappuccino.
- Cappuccino Scuro (dry or dark) – prepared with less milk
- Cappuccino Chiaro (wet or light) – prepared with more milk
- Cappuccino Freddo (iced cappuccino) – served over ice
- Skinny – made with skim milk
- Tall (double or grande) – a larger portion
- Cafe Mocha (Mochachino) – This is a cappuccino or caffe latte with chocolate syrup or power mixed in.
Thanks for the lesson Jody!
Jody Victor: Try this yummy dessert with your favorite coffee at your next get-together….
15 graham crackers
2 pkg. (8 oz. each) cream cheese, softened
3-1/2 cups cold milk, divided
3 pkg. (4-serving size each) chocolate instant pudding
1 Tbsp. instant coffee
1/4 tsp. ground cinnamon
1 tub (8 oz.) Frozen whipped topping, thawed, divided
1 square semi-sweet chocolate, grated or 3 Tbsp. chocolate sprinkles
Arrange half of the grahams in bottom of 13×9-inch pan, breaking grahams to fit if necessary.
Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.
Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.
Jody Victor: Next time you want something sweet, cool and cappuccino flavored, try this low-fat, low-cal yummy dessert!
1 pkg. vanilla flavor fat-free, sugar-free instant pudding
2 tsp instant coffee
2 cups cold fat-free milk
1/8 tsp ground cinnamon
1 cup thawed light frozen whipped topping
Beat dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
Refrigerate 1 hour
Whisk cinnamon into whipped topping; spoon over pudding.
Here’s a great recipe for afternoon coffee or tea with your card club or friends……
2 Tbsp cappuccino-flavored instant coffee mix
1 Tbsp water
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup chopped pistachio nuts
1 ounce semisweet baking chocolate or white baking bar (white chocolate)
1 tsp shortening
1. Heat oven to 350 degrees F. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.
2. Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.
3. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool comletely, about 30 minutes.
4. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies. Enjoy!
Cappuccino Cream Cheese Brownies
Here’s a recipe from scratch that will taste great with your after-dinner coffee!
4 squares Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2-1/3 cups sugar, divided
5 eggs, divided
3 Tbsp. instant coffee, any variety
1 tsp. vanilla
1-1/4 cups flour
1 pkg. (8 oz) cream cheese, softened
2 Tbsp. Flour
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stire until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13×9-inch baking pan.
Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize.
Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do Not Overbake. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator. Enjoy with coffee!