Hot Espresso Recipes
A concentrated drink produced by forcing hot water through finely ground coffee with an espresso machine for a brewed quantity of approximately 1 oz. A perfect espresso is deliciously smooth, with full body, intense aroma and a velvety crema.The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup.
A single shot of espresso topped with 1-2 tablespoons of foamed milk right in the espresso cup.
Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup.
A single or double espresso shot topped with whipped cream.
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian recipe, but often served in the US.
Mix a double-shot of espresso, 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with whipped cream.
Traditionally prepared with 1/3 espresso, 1/3 steamed milk and 1/3 foam in a small cup typically 4-6 ounces in capacity. Cappuccino can be garnished with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder. For flavored cappuccino, simply add some quality coffee syrup such as Monin to taste.
Mix 1/3 part espresso to 2/3 part steamed milk, after dissolving cocoa or chocolate syrup with the milk to taste.
A double-shot of espresso mixed with approximately 5 ounces of steamed milk, typically little or no foam is added to the top. Served in a large bowl type or glass cup 9-12 ounces in capacity. For flavored latte, simply add some quality coffee syrup such as Monin to taste.
A cup of American style drip coffee with a double-shot of espresso added.
Espresso diluted with hot water to drip coffee strength.
Mix a single espresso shot (cooled) with 2-3 teaspoons cocoa, 1/2 t vanilla extract and 1-cup cold milk. Pour over ice in a tall glass and top with whipped cream.
Ways To Serve Espresso
The Espresso Shot
- Preheat your machine, your portafilter, and your cup. Be sure that you have fresh cold water in the reservoir.
- After grinding your coffee, scoop 14 grams of coffee into the double shot portafilter, or 7 grams of coffee into a single shot portafilter.
- Now tamp the coffee with the tamping tool in a smooth even motion, applying 30 pounds of pressure. A slight twisting motion will help you get a smoother tamp. Brush off any loose grounds on the rim of the portafilter.
- Now, lock the portafilter into the machine and get your pre-warmed cup ready beneath the nozzles.
- Start the pump and begin your extraction as soon as the portafilter is locked in to avoid allowing the heat from the brew group to cook the coffee grounds. Stop the machine when you reach 2 to 3 ounces of beverage if you are brewing a double shot. Stop at 1 to 2 ounces if you are brewing a single shot.
- Your extraction time should be between 25 to 30 seconds. The brew will be quite dark as it first begins to pour into your cup, but it should change to creamy, golden foam towards the end when done properly. Serve immediately to experience the best flavor.
Espresso Con Panna
Popular Coffee Shop Espresso Drinks
Simple Instructions on Frothing & Steaming Milk:
- Begin with cold milk, preferably 1% or 2% low fat. Fill the chilled stainless steel pitcher to just under half full.
- Insert the steaming wand to about one half inch from the surface in the center of the pitcher. Turn the steaming wand on all of the way. It is best to do this as quickly as possible.
- Keeping the steaming wand at the same depth of one half inch, tilt the pitcher just enough to create a whirlpool effect with the milk. Lower the pitcher slowly as the froth forms.
- When you have enough froth for your beverage, raise the pitcher so that the steaming wand reaches the milk in the bottom. You will want to steam the milk until it reaches 140 degrees. Since some machines require you to turn the steam off before removing the milk and others require the milk to be removed prior to turning it off, be sure to check your manual before you begin.
- Start with a double shot of espresso in a larger cup.
- Pour the frothed and steamed milk down the side of the cup to cause the milk and espresso to swirl together. The resulting beverage should be almost marbleized in appearance. The amount of milk can be varied according to taste.
- You can also add ½ to 1 full ounce of flavored syrup for every 4 ounces of latte if so desired.
- Begin with a single shot of espresso.
- Add an equal amount of steamed milk and froth. You should have 1 to 2 ounces of espresso, 1 to 2 ounces of steamed milk, and 1 to 2 ounces of froth in your final beverage.
The key to the Cappuccino is that all of the parts are balanced. If you use a double shot of espresso, the amount of milk and froth should also be increased.
- Begin with a single shot of espresso.
- Add 1 ounce of chocolate syrup.
- Add frothed milk until the cup is almost full.
- Top with whipped cream and garnish with sprinkled cocoa. As an alternative to the standard recipe, you can add the chocolate syrup to the milk prior to steaming to produce a chocolate froth.
- Gently pour a single shot or double shot of espresso over 6 ounces of fresh hot water to produce an excellent gourmet coffee. The crema should rise to the top of the finished beverage.
- Begin with the finest grind of coffee, almost powdery.
- Place your ibrik, or copper pot, over a medium flame.
- Pour in your water.
- Add 1 heaping teaspoon of sugar per 3 ounces of water used.
- Add the coffee, 1 heaping teaspoon per 3 ounces of water.
- Just as the water begins to bubble, but before it begins to boil, remove it from the flame.
- Replace the pot on the flame, and then remove as it begins to bubble.
- Replace the pot and remove it one more time. This allows the foam to mature in the neck of the ibrik.
- Pour the coffee. Wait for five minutes to allow the sediment to settle before drinking. It is a strong, sweet drink.
- Mix 1 ounce of flavored syrup with 2 to 3 ounces of milk and four scoops of vanilla ice cream in a blender.
- Blend until smooth.
Make Your Own Espresso Creations
- Syrup Flavoring
- Milk, Cream, Water, or Soy