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How To Brew The Perfect Cup of Coffee

This document provides instructions and descriptions for making various espresso drinks. It begins by explaining that espresso is a method of preparing coffee, not a specific roast, involving finely ground coffee and high pressure water. It then describes different types of espresso shots and drinks made from espresso like macchiato, cappuccino and lattes. It concludes by offering tips for making flavored espresso drinks and homemade iced coffee.

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Paul Mark Dizon
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139 views7 pages

How To Brew The Perfect Cup of Coffee

This document provides instructions and descriptions for making various espresso drinks. It begins by explaining that espresso is a method of preparing coffee, not a specific roast, involving finely ground coffee and high pressure water. It then describes different types of espresso shots and drinks made from espresso like macchiato, cappuccino and lattes. It concludes by offering tips for making flavored espresso drinks and homemade iced coffee.

Uploaded by

Paul Mark Dizon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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How to brew the perfect cup of coffee, espresso,

latte and other concoctions...

Brewing Tips

Espresso Drinks

Grinding

Making your Brew

Concoctions

Espresso Coffee Drinks


In its pure form, espresso is more popular in Europe than America,
particularly in Italy. Though catching in America, derivatives and
misconceptions are spreading like cream in coffee. For instance, many hold
the misconception that espresso is a dark, bitter to burnt-flavored roast of
coffee.

In fact, espresso is not a roast at all; it is a method of preparing coffee.


Espresso coffee is often blended from several roasts and varietals to form a
bold - not bitter flavor. The finely ground coffee is tightly packed or tamped
into a “portafilter”; high-pressure water is then forced through the grounds
and extracted in small, concentrated amounts. Intensity is the key here. Why
do you think they call it a “shot?”

Pure Espresso
This is the intense experience of coffee that most Europeans prefer and believe
Americans are too scared to try. Proper Espresso is served in small demitasse-
style cups and consumed promptly after extraction in the following types of
servings:

Ristretto
The “short shot” is the first ¾-ounce of espresso in an extraction, which many
believe is the absolute perfect espresso.

Single Shot
A 1-ounce shot of espresso.

Lungo
Otherwise known as the “long shot”, this is a 1 ½-ounce shot of espresso.
Double Shot
This is not merely a 2-ounce shot of espresso; this shot uses twice the amount
of coffee in the portafilter, whereas the lesser shots use the same single
serving.

Espresso Macchiato
Despite Starbucks’ popularization of the term Macchiato as a brand name, this
is a very simple drink devoid of the flavored caramel and chocolate treatment
better suited to an ice-cream parlor. It is simply a shot of espresso with a layer
of foamed milk
Espresso con Panna
A shot of espresso with a layer of whipped cream.

Café Breve
A shot of espresso with steamed half and half, a.k.a. light cream.
Cappuccino
Another drink warped by misconceptions! Cappuccino, named for its
similarity in color to the robes of Capuchin monks, is simply a shot of espresso
with steamed, wet milk, not necessarily slathered with a frothy, dry foam.

Café Latte
This is very popular drink in America probably due to its sweet, mellow flavor.
One shot of espresso is mixed with 6 to 8 ounces of steamed milk, then topped
with foam - if you prefer. Without the foam it’s officially known as a Flat
White. Since it’s hard to find a latte in the super-sized United States smaller
than 12 ounces, a double shot of espresso is common. If you prefer greater
amperage via caffeine, up the number of shots!
With a few minor variations, this also goes by the name Café con Leche or Café
Au Lait, depending on whether your coffee spirit is channeling Spanish or
French.

Café Americano
This is essentially a watered-down shot of espresso with the resulting flavor
arriving very close to simple, brewed coffee. One espresso shot (1 ounce) with
6-8 ounces of hot water.

Flavored Espresso Drinks


These are essentially the same drinks listed above with flavored syrups added
somewhere in the process. For instance, Café Mocha is simply a latte with
chocolate syrup added with the steamed milk.
Iced Coffee
Like Sasquatch and Yeti, the perfect iced coffee is very elusive. Coffee with ice
cubes makes for watery, cold coffee. Begin with strong coffee - stronger than
you would normally brew hot. Try bolder tasting, dark roasts. Brew it strong.
You can double brew by pouring hot coffee back onto fresh grinds - like
pouring the coffee back into the coffee maker and brewing again. Add sugar or
spices like cardamom before chilling so they dissolve thoroughly. You can add
ice then, but it’s best to chill in the refrigerator for a few hours or even
overnight so the ice doesn’t melt so fast.

Once chilled, pour over ice and mix with whole milk or, even better, half and
half, to taste. Favorite syrups, like chocolate for an iced mocha, can go in to the
mix now. Just be sure to use all of that energy or an afternoon workout.

Click here to get your grind on.

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