Espresso & Cappuccino
A single shot (approximately 1 to 1 1/2 oz of espresso).
One part espresso, one part steamed milk and one part frothed milk. For Classic Cappuccino, use one part espresso and one part frothed milk.
To prepare, pour steamed milk into the bottom third of the cup and then slowly add the espresso. Allow the frothed milk to gel for at least half a minute before spooning it on top. May be garnished with a light sprinkling of cocoa powder or cinnamon.
Single shot in a 6-8 oz. cup to which hot water is added.
A double shot (doppio is Italian for double).
Chilled espresso served in a glass, often iced.
Cafe Latte ['LAH-tay'] is a single shot with steamed milk added to fill an 8 to 10 oz. cup. May optionally be topped with foamed milk. Lattes are traditionally served in a tall glass.
Espresso with two parts steamed milk and one part foamed milk.
Cafe Mocha ['MO-kah'] is a single shot in a tall glass filled with steamed milk and chocolate syrup. Top with whipped cream and cocoa powder or chocolate shavings.
Add half and half (or another light cream) to a shot of espresso.
Espresso con Panna
A single shot topped with a spoonful of whipped cream.
Espresso with a shot of brandy, cognac or liqueur. Traditionally, Grappa is used.
Espresso Lungo / "Long Espresso"
A single shot topped up with 1 oz of boiling water.
Espresso Macchiato ['mock-e-AH-toe'] is a single shot in a demitasse, topped with a spoonful or two of frothed milk.
Espresso Ristretto / "Short Espresso"
Prepare espresso as normal, but dispense only 1 oz. or less water with an extraction time of 18-20 seconds. This process yields a denser and more aromatic espresso.
Regular espresso served with a twist of lemon or lemon peel.