Perfect for dessert: Espresso & Co.
The secret of the espresso is the special way of preparation: instead of having our coffee dribbled slowly through a filter like ours, water is pressed through the coffee powder at high pressure with the help of steam. The water is not cooked, but hisses at 93-96 degrees by the espresso powder.
Foamed, whisked, mixed or stunned (iced), Espresso is available in many different variations. Especially since it has become fashionable to combine the coffee with flavors, the selection in the coffee shops is huge. Here you will get to know the four typical representatives.
cappuccino
The coffee with the hood. Espresso is prepared in a cappuccino cup. Then hot, frothy milk (espresso machine frother or milk frother) is added with a sweep and a white hood with the dark crema rim is created. On top is a touch of cocoa.
Espresso macchiato
Little black man with the white spot: A (double) espresso gets a small dumpling of frothed milk on top.
Laccino
The new kind of iced coffee: two cups of well-chilled espresso, 150 ml of whole milk, three tablespoons of cane sugar or syrup (like vanilla, hazelnut, caramel, for example from DV7) and about ten ice cubes are whipped in a sturdy blender. Fill in a tall glass and drink immediately.
Latte macchiato
Milk coffee in three layers. It is prepared perfectly frothy creamy milk foam and filled in a tall glass. Carefully pour a hot, freshly prepared espresso into the milk froth at the edge of the glass. If the lower layer of milk foam is colder than the espresso, they separate three layers: milk, espresso and delicious milk foam.
Even more variations
Doppio: A double espresso. Caffè latte: Espresso infused with hot milk. In contrast, foamed milk is used for the cappuccino. Corto: A "short" concentrated espresso with less water. Bicerin: hot, sweetened chocolate, which is filled up with an espresso. On top comes some shaken liquid cream.
