Latte Flat White Cappuccino Americano Espresso (US) Espresso (Italy ...
Espresso (Italy) 21 g
In Italy, espresso is generally brewed at a 1:3 ratio: only 7 grams of espresso in a tiny portafilter, yielding a 21 g shot. It's less potent than in the States, and that's why you can drink espresso all day long in Rome.
Espresso (US) 30 g
In the US, espresso is usually brewed at a 1:1 to 1:2 ratio, using an 18 g portafilter, so it's bigger and denser... Just like Americans. U-S-A!
Macchiato milk foam espresso
This is espresso that's marked (macchiato) with a blob of velvety milk foam.
Cappuccino milk foam steamed milk espresso
Foamy, foamy milk with a shot or two of espresso. Named after the monks whose hoods the foamy top resembled, not the monkeys who love to get wired out of their minds on the stuff.
Latte milk foam
steamed milk
espresso
The heavier, less fluffy sibling of the cappuccino. On television this is often called a “caffe latte.”
Americano hot water
espresso
Espresso in hot water, just like we make here at ChefSteps when we’ve run out of milk. Pretty sure americano is Italian for either “water” or “no milk left in the fridge.”
Flat White microfoamed steamed milk
espresso
Velvety milk, steamed but not frothy, made of tiny, itty-bitty little microbubbles, free-poured into the cup. Developed in New Zealand by nanotechnologists, the Flat White will eventually conquer the world and turn us all into flat white goo.
For more on espresso, steamed milk, and culinary science, visit chefsteps.com
In Italy, espresso is generally brewed at a 1:3 ratio: only 7 grams of espresso in a tiny portafilter, yielding a 21 g shot. It's less potent than in the States, and that's why you can drink espresso all day long in Rome.
Espresso (US) 30 g
In the US, espresso is usually brewed at a 1:1 to 1:2 ratio, using an 18 g portafilter, so it's bigger and denser... Just like Americans. U-S-A!
Macchiato milk foam espresso
This is espresso that's marked (macchiato) with a blob of velvety milk foam.
Cappuccino milk foam steamed milk espresso
Foamy, foamy milk with a shot or two of espresso. Named after the monks whose hoods the foamy top resembled, not the monkeys who love to get wired out of their minds on the stuff.
Latte milk foam
steamed milk
espresso
The heavier, less fluffy sibling of the cappuccino. On television this is often called a “caffe latte.”
Americano hot water
espresso
Espresso in hot water, just like we make here at ChefSteps when we’ve run out of milk. Pretty sure americano is Italian for either “water” or “no milk left in the fridge.”
Flat White microfoamed steamed milk
espresso
Velvety milk, steamed but not frothy, made of tiny, itty-bitty little microbubbles, free-poured into the cup. Developed in New Zealand by nanotechnologists, the Flat White will eventually conquer the world and turn us all into flat white goo.
For more on espresso, steamed milk, and culinary science, visit chefsteps.com
