Mastering the espresso menu can be a lengthy process - there's Italian words to learn and a plethora of options to familiarise yourself with! The best way to tackle this is to focus on the basics. Master the basic espresso menu and you can't go wrong.
The essential basis for all espresso beverages is, of course, which you can then add hot milk or water to produce a variety of different drinks. The basic espresso menu is listed below.
ESPRESSO (SHORT BLACK) – A pour of 30mls including crema running for 15-20 secs from a 18g of coffee and presented in a 90ml ceramic cup.
RISTRETTO – A “restrained” or “restricted” espresso shot of 15-20ml including crema running for 13-18 secs from a 18g of coffee and presented in a 90ml ceramic cup.
DOPPIO RISTRETTO – A double shot ristretto producing 30-40ml including crema running for 20-25 secs from 18g of coffee and presented in a 90ml ceramic cup.
LONG BLACK (AMERICANO) – Served in a 155ml ceramic cup, ¾ filled with hot water and topped with a double espresso shot. Crema should be floated to the top. There should be 5mm between the crema and lip of the cup.
MACCHIATO (“Stain” in Italian) – A single espresso shot served in a 90ml ceramic cup with a ‘dash’ ( about 5ml) of hot milk and stained with a teaspoon of hot foamed milk.
PICCOLO – A single shot served in a small 120ml latte glass, poured flat to the lip of the glass with 0.5-1cm of foam on top.
FLAT WHITE – 30mls single shot espresso and steamed milk, poured with little to no foam (absolutely no more than 2mm, no foam is optimal though). Crema is floated to the top and should sit just below the lip of the cup.
CAPPUCCINO – 30mls single shot espresso and steamed milk, poured with 2cm of foam and presents as a dome on top. The coffee crema should be blended through the foam to form a pattern or “latte art” then dusted with chocolate.
CAFE LATTE – 30ml single shot espresso and steamed milk flat to the lip of the glass, poured with 1cm of foam and served in a 200- 220ml latte glass. Crema is floated to the top.
MOCHA – 30ml single shot espresso blended with chocolate syrup or powder and steamed milk, poured with 2cm of foam then dusted with chocolate powder and served in a ceramic mug.