Coffee Preparations from Around the World - Espresso and More

Coffee Preparations from Around the World – Espresso and More

On the menus and drink lists of cafés and restaurants, we often see terms like Flat White, Caffè Latte, and more alongside Espresso and Cappuccino. The longer the list of beverages, the more confusing it may seem for us as consumers. The good news is that each of these coffee specialties contains espresso. Simple and great.

In this article, you'll learn about the classics you should know and get a few tips on how to prepare a delicious espresso-based drink at home with simple means.

Espresso

The foundation of most coffee drinks with milk is espresso, a preparation method where hot water is forced through finely ground coffee under high pressure.

The coffee beans used for the small black, originally from Milan, are usually roasted slightly darker – recognizable by their darker appearance – and for a longer time (between 15 and 18 minutes, up to 20 minutes for Italian roasts) than beans brewed as filter coffee.

Due to the pressurized preparation method, espresso is more intense in flavor and features the so-called crema, a hazelnut-brown layer of foam that contains most of the aroma but also the majority of the bitter substances. The higher the robusta content in an espresso blend, the "thicker" the crema. This is partly due to the higher caffeine content in robusta beans. However, the same amount of espresso contains less caffeine than filter coffee.

Espresso Macchiato and Cortado

The Espresso Macchiato is an Italian classic made with a single or double espresso and a fine layer of milk foam. The word Macchiato, or more precisely Latte Macchiato, means "stained milk" in Italian, where a glass of frothed milk is topped with an espresso.

For an Espresso Macchiato, unlike a Latte Macchiato, a single (or double for a Doppio) espresso is first prepared and then “stained” or topped with a small amount of frothed milk, ideally using a teaspoon. This small addition of milk gives the espresso a hint of sweetness. If you want to enjoy an Espresso Macchiato in Italy, you should ask for a Caffè Macchiato instead.

The Cortado or Café Cortado is the Spanish or Cuban version of the Espresso Macchiato, where the milk foam resembles a fine milk cream, making it more like a mini-cappuccino. However, the ratio of espresso to milk is similar between Macchiato and Cortado, at least in Europe.

Cappuccino

The Cappuccino is also an Italian classic among coffee specialties, but unlike in Italy, it is enjoyed worldwide not only in the morning but also in the afternoon.

The ratio of one-third espresso to two-thirds fine milk foam is considered by many cappuccino lovers to be the most harmonious, which is why this beverage is so popular in almost every café around the world.

Similar to the Espresso Macchiato and Cortado, the espresso is first poured into a thick-walled porcelain cup. Then, the fine milk foam is added to the cup, with the crema beautifully displayed on the surface, especially during Latte Art. Thanks to the fine and slightly firmer consistency of the milk foam, it often rises slightly above the rim of the cup.

For those who like it, the cappuccino can be sprinkled with cocoa or cinnamon, though this specialty is not always served that way.

Affogato

Of course, even in summer, we don’t want to miss out on espresso. That’s why the Affogato, the quintessential classic Italian dessert, is probably the simplest espresso-based treat.

Place a scoop of ice cream of your choice – vanilla ice cream being the unbeatable classic – into a cup or glass and top it with a freshly brewed single or double espresso. And there you have it: the world’s quickest and most caffeinated dessert.

Recipe for a Breve

Speaking of dessert, to wrap up this article, we have a little treat for you: the American version of a Caffè Latte, served with a dreamy mix of frothed milk and cream.

Here’s how it’s done:

For two Breves, preheat two medium-sized glasses or cups with hot water. Then, pour one shot of espresso into each glass. Next, froth 60 ml of cream – ideally with 15% fat content – together with 60 ml of whole milk.

If you’re using the steam wand on your espresso machine, note that frothing a mix of cream and milk behaves differently (louder sounds, less foam) compared to pure milk.

Then, pour the cream-milk mixture over the espresso so they combine. Finally, enjoy this sweet and creamy dessert alternative, with no added sugar.

For a more intense mix, adjust the glass size accordingly, as shown in the photos.

Flat White

This coffee beverage originally comes from Australia and New Zealand, but its preparation differs from region to region. While the components of a "Flat White" – espresso and milk – remain the same, the difference lies in how it is prepared.

The base of a Flat White is a double espresso or a Ristretto, an espresso with less water. Both provide more caffeine than a cappuccino.

The milk foam for a Flat White, on the other hand, is frothed more finely, meaning the foam is more "liquid" and is even better suited for Latte Art. However, some cafés serve a Flat White with milk foam so liquid that it is simply poured over the espresso and – true to the name flat white – aligns with the rim of the cup.

Caffè Latte

We stick to the same ingredients, espresso and milk, but return to Italy. The Caffè Latte is another Italian breakfast specialty, milder in taste due to the larger amount of milk.

Unlike the milk coffee or French Café au lait, whose main components are a (filter) coffee with lots of milk, the Caffè Latte is served with frothed milk. Compared to the cappuccino, it contains even more milk. For a Caffè Latte, the milk is frothed less firmly, and the drink is served with more hot milk and just a little milk foam.

During preparation, a single shot of espresso is normally used for a Caffè Latte. In some cafés, especially those with very large cups for this drink, a Doppio is sometimes used.