We supply full training with any espresso machines we
sell, and on request any of our customers can receive the benefit of Pennine's
staff expertise for setting up grinders and espresso machines as well as
instructions for making drinks.
Espresso Solutions
Pennine Fact Sheet No.2
How do your drinks look? See the perfect
espresso
extraction & latte
presentation 
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Single One shot of espresso
Double Two shots of espresso
Triple Three shots of espresso
Short Served in an 8 fl oz glass or cup
Tall Served in a 10 fl oz glass or cup
Grande Served in a 12 fl oz glass or cup
No Fun / Unleaded Decaffeinated espresso
Skinny Made with non fat milk
Wings - or "With Wings" Espresso, etc to take away
Variations on a
simple espresso
ESPRESSO, see left. Typical Characteristics - Traditionally 1 floz of liquid, topped by a light brown "crema" - the head of an espresso that indicates a good extraction of all the essential oils. A better UK rule is a 1/2 to 1/3 full espresso cup.
ESPRESSO CON PANNA, simply an espresso topped with whipped cream.
ESPRESSO CORRETTO, the accepted meaning is an espresso combined with a liqueur or spirit. Traditionally combined with grappa, but it can also be corrected with cognac, whisky, bitters or sambuca. One rule to be observed: do not drown the espresso flavour with too much liqueur. Purists may argue that adding milk or cream makes it a corretto!
ESPRESSO MOCHA, another non-alcoholic option of the corretto, this an espresso served with a shot of chocolate syrup, thus accentuating the chocolate flavour.
ESPRESSO DOPPIO, this means a double espresso. Double the amount of ground coffee is used (2 lever pulls) but only the normal amount of water for an espresso.
ESPRESSO LUNGO, this means lengthened, and is achieved by leaving the pump on a few seconds longer.
ESPRESSO RISTRETTO, a common variation of the basic espresso, meaning 'restricted' or 'narrow', described by Italians as 'poco ma buono' (small but good). This is accomplished by turning the pump off a few seconds earlier - less than 1 fl oz.
ESPRESSO MACCHIATO FIORDILATTE, is an espresso ristretto with a dash of steamed double cream. Do not use too much cream when foaming as this will alter the structure of the cream .
ESPRESSO GRANDE, is a double espresso served in a 12 fl oz glass of hot milk.
ESPRESSO MACCHIATO, is an espresso 'stained' or 'spotted' with 10-15 g of warm or cold milk added, according to the client's request. Note: a latte macchiato is a cup of steamed milk 'stained' or 'spotted' with a shot of espresso.
ESPRESSO FREDDO, is a frothy refreshing drink on a hot day. A normal espresso, with added sugar and ice. Shake well and serve in a tumbler.
MOCHACCINO, is a freshly brewed espresso and steamed chocolate milk, in equal parts. The espresso is added last by pouring it through the foam which leaves the 'mark'.
CAFFE AMERICANO, is ether an espresso with 1 fl oz of water added or an espresso doppio with 2 fl oz of water added.
CAFFE LATTE, is a shot of espresso with more hot steamed milk than cappuccino.
CAFÉ AU LAIT, is a large cup (ie Milano breakfast cup) filled with steamed milk, an espresso shot can then be poured into this in a circular motion (for effect!)
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Pennine Tea & Coffee, 6-8 Hall Street, Halifax, HX1 5AY Instant Message aespresso@aol.com |
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