Offer More Coffee Choices On Your Menu
It is Very Important …. that service be professional, courteous, fast and well-presented – according to the serving style required for each specific drink – with a spoon, packaged sugar, milk, chocolate, glass of water and/or a biscuit.
Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee. The mineral content can affect the taste. Click here to see how to make your water better.
Espresso coffee should 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.
Espressos should be ground immediately prior to preparation. Your espresso is best consumed after stirring or swirling to blend the ingredients.
Don’t forget, when serving espresso, to ask your coffee lovers 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 coffees are numerous. To avoid confusion, here’s some of the terms that you can become familiar with when your coffee lovers are ordering ….
Let’s have a look at the Espressos first …..
An Espresso Cup is …..
- Ceramic (totally white)
- Slightly cone shaped
- Maximum volume 60 cc
- Ceramic (usually totally white)
- Slightly cone shaped
- Maximum volume 120 cc
 |
|
| Standard Espresso | = maximum 20 – 25 cc in the cup |
| Doppio | = two (2) espressos in the same cup – 50 cm3 |
| Ristretto | = an espresso with less than 25 cm3 in the cup |
| Lungo | = an espresso with 25 – 35 cc in the cup (just under half a cup) |
| Corretto | = an espresso spiked with a dash of liqueur |
| Macchiato | = an espresso with a small amount of frothed milk |
| Con Panna | = an espresso with whipped cream |
| Iced Espresso (growing in popularity) |
= an espresso with ice, sweetened, shaken and served in a glass |
| Americano | = an espresso with addition of hot water after brewing, maximum 80 cm3 served in a mug |
Next comes the Cappuccinnos …..
A Cappuccino Cup is …..
 |
|
| Cappuccino | = 1/3 frothed milk, 1/3 hot milk maximum 70o C espresso 35 cm3 served in a 120 cm3 size cup |
| Doppio Cappuccino | = an Espresso plus hot frothed milk in greater quantity, usually served in a large glass – maximum 250 cm3 |
Then finally, the Lattes …..
A Latte can be served in a Tall Glass or Cup with volume of 250 cc
 |
|
| Caffe Latte | = an espresso with hot milk (70 – 75%) added, no added water. Less froth than a cappuccino |
| Latte Macchiato | = a cup or glass of hot frothed milk (70 – 75%) with espresso added |
