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.
Her’s a new banana bread recipe I found – try it next time you want something sweet with your coffee…..
Chocolate Chip-Espresso Banana Bread
1 1/2 cups mashed very ripe bananas (3 to 4 bananas)
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/1/2 cup all-purpose flour
1 teaspoon instant espresso powder
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
Heat oven to 325 degrees F. Spray two 8×4-inch loaf pans with canola oil cooking spray. In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top. Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely befor slicing.
For even more chocolaty flavor , drizzle with melted chocolate across top before serving.
1. Line cookie sheet with parchment paper; set the cookie sheet aside.
2. In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
3. In a large mixing bowl beat butter with and electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionaly. Add eggs and coffee mixture; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
4. Drop dough by slightly rounded teaspoons 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
5. Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges. Cool on cookie sheet set on a wire rack for 2 minutes. Transfer cookies to a wire rack; cool
6. When cookies are cool, fill a pastry bag fited with a very small round tip with Coffee Icing. Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies. If desired, sprinkle with crushed coffee crystals., Makes about 20 cookies.
Coffee Icing: Stir together 1/8 tsp instant coffee crystals or dash of espresso coffee powder and 1 tbsp whipping cream until coffee is dissolved. In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tbsp) to make icing of piping consistency. Enjoy!
Here’s a pretty cookie to serve your guests with after dinner coffee………Enjoy!!
Chocolate-Espresso Ribbon Cookies
1 pouch sugar cookie mix
1 Tbsp all-purpose flour
1/2 cup butter or margarine, softened
1 tsp almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/3 cup coarsely chopped toasted almonds
1. Line bottom and sides of 9×5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half: place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
2. Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
3. Heat overn to 350 F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswirse into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
4. Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Store in airtight container. Enjoy with milk or coffee