COFFEE GUIDE

1. Affogato

1/4 espresso, 3/4 gelato

an affogatois a coffee based beverage. it usually takes the from of a scoop of vanilla gelato or ice ice cream topped with a shot of hot espresso. some variations also include a shot of amaretto or other liqueur.

2. Americano

1/3 espresso, 2/3 hot water

americano is a style of coffee prepared by adding hot water to espresso, giving it a similar strength to, but different flavour from drip coffee.

3. Breve

1/3 espresso, 2/3 half and half

a cafe breve is a milk based espresso where half and half is used instead of milk, richer and creamier than milk, half and half makes the cafe breve a more decadent choise.

4. Cafe au Lait

1/4 brewed coffee, 3/4 steamed milk

a cafe au lait is traditionally the french way of preparing coffee with milk both at home and in cafes in europe.

5. Cappuccino

1/3 espresso, 1/3 steamed milk, 1/3 microfoam

a cappuccino consist of espresso topped with equal parts foamed and steamed milk. a cappuccino usually exceeds the height of the cup, making the foam visible above side of the cup.

6. Corretto

3/4 espresso, 1/4 liquor

caffee corretto is a alcoholic coffee drink. it is prepared by mixing espresso with a shot of brandy, cognag, or liqueur a caffee corretto could be a great way to end a dinner party where italian food were served.

7. Espresso

ground coffee+hot water

espresso is brewed by using an espresso machine to force a small amount of nearly boiling water and steam about 86 to 95 degrees celcius ( 187 to 203 degrees fahrenheit )under preasure through finely ground and compacted coffee.

8. Espresso Con Panna 

2/3 ground coffee, 1/3 whipped cream

espresso con panna is coffee topped with whipped creeam

9. Espresso Macchiato
4/5 ground coffee, 1/5 microfoam
macchiato, meaning "stained", is an espresso with a dash of foamed milk. this is a drink with a strong espresso flavour and just a touch of milkiness.

10. Flat White
1/3 ground coffee, 2/3 microfoam
flath white is an espresso with a similar propotion of coffee to milk as a latte and cappuccino, the main difference being the texture of the milk and ( in some regions ) the number of espresso shoots.