Why You Should Always Serve An Espresso Coffee
In A White Ceramic Coffee Cup!
Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee. Mineral content can affect taste. Click here to see how to make your water better.
Espresso coffee needs to be served in a totally white ceramic cup. It should be cone-shaped with the cup able to hold a maximum of 60 cubic centimeters (cm3).
The cups must be kept dry and warm before serving, … that’s why you’ll often see coffee cups stacked in their heating space on top of coffee machines.
Espresso should be ground immediately prior to preparation, the fresh roasted even better. Your Espresso is best consumed after stirring or swirling to blend the ingredients.
When serving Espresso, ask your customers if they would like a glass of cold water with their Espresso.
Perfect Espresso needs no additions, as the balance of its flavours is already at its best. However, the addition of sugar or cream depends on individual taste and reduces acidity and bitterness. If you’re adding sugar, don’t use sugar cubes as they dissolve the crema more rapidly.
Click here to learn how to make espresso coffee!
The varieties of Espresso Coffee are numerous. To avoid confusion, here’s some of the terms that you can become familiar with when ordering ….
Americano = an Espresso with addition of hot water after brewing, maximum 80 cm3 in a mug
Caffe Latte = an Espresso with hot milk (70 – 75%) added, no added water. Less froth than a cappuccino. 1/3 frothed milk, 1/3 hot milk maximum 70oC Espresso 35 cm3 served in a 120 cm3 size cup.
Con Panna = an Espresso with whipped cream.
Corretto = an Espresso spiked with a dash of liqueur.
Doppio = two (2) Espressos in the same cup – 50 cm3
Doppio Cappuccino = an Espresso plus hot frothed milk in greater quantity, usually served in a large glass – maximum 250 cm3
Espresso = maximum 20 -25 cm3 (just under half a cup).
Iced = an Espresso with ice, sweetened, shaken and served in a glass.
Latte Macchiato = a cup or glass of hot frothed milk (70 – 75%) with Espresso added.
Lungo = an Espresso with 25 – 35 cm3 in the cup.
Macchiato = an Espresso with a small amount of frothed milk.
Ristretto = an espresso with less than 25 cm3 in the cup.
