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Owner’s book •
03 Espresso
Caffè macchiato
An espresso with a shot of hot milk, a “maculate coffee”
because the milk leaves a small white spot on the espresso. It
is served hot in an espresso cup and looks just like a small cap-
puccino.
Caffè mischio
Espresso mixed with hot chocolate and served with whipped
cream. An interesting alternative to latte macchiato.
Caffè moca
¹
⁄
3
espresso,
¹
⁄
3
hot milk,
¹
⁄
3
hot chocolate. Caffè moca is served
in a glass. It can be sweetened with sugar and served with
whipped cream.
Caffè ristretto
An espresso that has been made with very little water. Mostly
between 0.51 oz and 0.76 oz instead of the usual 0.85 oz. Mainly
drunk standing at the bar.
Caffè shakerato
An espresso drink that—either with or without sugar—is
mixed in a cocktail shaker with ice cubes. Flavors such as
vanilla or caramel can be added as well as a shot of grappa or
amaretto.
Caffè sorbetto
Espresso that is frozen in ice cube trays and then be blended
in a mixer with added sugar and milk. The outcome is a soft
“mousse”, which is served in very cold glasses.
The Italian bar is a popular place to enjoy small refreshments:
the obligatory espresso, which in Italy is simply called “caffè”,
a glass of wine and of course hot debates about important or
sometimes less important things. Here, one can find the biggest
variety of coffee specialties. Have you ever tasted these?
Caffè americano
An espresso, which has been topped up with hot water.
Caffè brulot
Put brandy or cognac in a pre-warmed cup, place a sugar cube
in the middle and light it. Pour the shot of espresso over and
top off with some whipped cream.
Caffè creme
An espresso with a proper crema, but considerably more water.
This is the Swiss’ favorite drink.
Caffè corretto
An espresso, with an added shot of brandy, aniseed schnapps or
cordial.
Caffè doppio
A double espresso (about 1.69 fl oz), served in an espresso cup.
Caffè freddo
A sweetened, espresso served cold.
Caffè latte
White coffee the Italian way. An espresso doppio and hot milk
is served together in either a glass or a bowl, usually without
froth.
Espresso richness.
