Gastroback 42636 Design Espresso Machine Advanced Control - Handbuch (Seite 28)

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espresso
Intense and aromatic,
an espresso or short
black as it’s also
known uses about ¼
oz of ground espres-
so. It is served in a
small cup or glass to
a level of approxima-
tely 1 oz.
americano
A long black is gene-
rally a single or dou-
ble shot of espresso
with hot water added
to taste.
Flat white
A single shot of es-
presso in a cup filled
with steamed milk
and topped with a
skin of silky smooth
foam.
Classic Café latté
Traditionally the mor-
ning coffee of Italy
and France, taken
with pain au choco-
late or sweet biscot-
ti. This blend of 1 /
3
espresso to 2 /
3
milk
is made with a sin-
gle shot of espresso. Top with steamed milk,
poured down the inside rim of the glass to
give a creamy consistency and perfect layer
of froth.
Cappuccino
The real thing is ser-
ved very light and
luke warm with 1 /
3
es-
presso to 1 /
3
steamed
milk and a generous
final 1 /
3
of creamy froth. For added finesse,
hold a piece of card over one half of the
cappuccino before dusting with chocolate.
Macchiato
A shot of espresso
served short in a 2½
oz demitasse and
stained with a dash
of finely textured
milk.
Café Mocha
A glass of textured milk laced with melted
cocoa or chocolate
syrup and an espres-
so shot. Top sprinkled
with dark chocolate
shavings.
espresso affogato
Totally irresistible,
this sweet temptati-
on is simply a single
scoop of premium va-
nilla bean ice cream,
drenched in espresso
and if desired, your
favorite liqueur. To
create a sense of
occasion, serve ice
cream in a martini glass with shots on the
side.
Con panna
Meaning ›with
cream‹ this heart
warmer is a chic
variation on old-fa-
shioned Vienna Cof-
fee. In a 3-4 oz cup,
dress a double shot
of espresso with a dollop of fresh cream,
whipped until lossy. Dust with cinnamon and
serve immediately.