A Quick Guide to Speciality Coffees
Author: Fenton Wayne

A Quick Guide to Speciality Coffees
Have you ever heard someone order a macchiato or ristretto
in the coffee shop queue and wondered what it was?  Don't
know a doppio from a mocha? Never fear, help is at hand
with our quick guide to speciality coffees below.

All speciality coffees can be made from a standard espresso
machine.

Espresso - The base from which all speciality coffees are
made - Hot water is forced through finely ground coffee to
produce a maximum of 1 to 1.5 fluid ounces of beverage.

Crema – Thus is the golden head of the espresso, which is
made of the oils extracted from the coffee during the
brewing process.

Doppio - A double shot of espresso. (doppio is Italian for
double)

Espresso Con Panna - A shot of espresso topped with whipped
cream.

Romano - Espresso served with a twist or slice of lemon.

Ristretto - A restricted or short shot of espresso for an
intense espresso taste.

Macchiato - Espresso with a small amount of steamed milk
dappled on top to give a spotted effect.

Cappuccino - One shot of espresso, one part steamed milk,
one part foamed milk with an optional dusting of chocolate
or cinnamon.

Mocha - Cappuccino with a shot of chocolate sauce or syrup.

Americano - A standard sized cup of coffee made by
dispensing a double espresso into hot water. Add milk to
taste.

Latte - One shot of espresso mixed with steamed milk.

Skinny - A term used before all coffee drinks containing
milk e.g. Skinny Latte - Means served with low fat skimmed
milk.

With Wings - A term used to ask for a take-away drink e.g.
a cappuccino with wings (originates from the early take-out
paper cups which had folding paper handles resembling wings)

Lungo - Meaning ′long′ in Italian e.g. Espresso
Lungo, a long espresso with more hot water.

Corretto - Means ′corrected′ or laced with an
alcoholic spirit or liqueur.

Dry - A cappuccino with no steamed milk - just foamed milk.

Flavoured - A latte or cappuccino with a dash of flavoured
syrup added such as vanilla, hazelnut, mint, almond or many
others.

As you can see, many of the terms originate from Italy,
where the first espresso coffee machine was patented in
1938 by Achille Gaggia. The Gaggia name has been synonymous
with quality traditional  espresso coffee machines ever
since.

Spend a few moments familiarising yourself with these
terms, and then next time you glance at the coffee shop
menu board you will know exactly what to order.


About the Author:

For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk