Agosti Espresso recipes for preparing well-known coffee beverages;
The shot of coffee, which are prepared by forcing pressurised steam through ground roasted coffee beans:
Espresso is an extraction of 30mL of pressured steam for approximately 25-30 seconds. The extraction should appear as honey like, with the crèma having a light brown/straw uniform colour. The amount of coffee used should be 7g to 9g.
Ristretto is an extraction of 15mL of pressured steam for approximately 12 – 15 seconds. The amount of coffee used is the same as the espresso. A Ristretto captures a concentration of the bean oils and flavour and thus produces a ‘stronger’ or bolder and fuller coffee.
A Short Black is an espresso shot served in a demitasse cup. Also known as an espresso.
A Long Black is an espresso shot poured into a porcelain/china cup holding near boiling water.
Macchiato (in Italian meaning ‘stained’) is an espresso shot with a dash of milk foam on top of the crèma. Served in a small demitasse cup.
A Piccolo Latte (in Italian meaning ‘Small Coffee’) is a Ristretto shot, served with steamed milk and a small layer of froth, served in a small shot glass. A smaller version of the Caffe Latte.
A Cafe Latte (in Italian meaning ‘Coffee with Milk’ or cafe au lait) is a shot of espresso, served with steamed milk in a classic Duralex glass with 1cm of milk foam.
A Cappuccino is an espresso based coffee, comprising generally of an espresso shot, steamed milk and milk foam in equal proportions (ie 1/3 each). Usually served in a porcelain/china cup with a handle. Chocolate powder is usually sprinkled on top of the milk foam. The most popular espresso based beverage.
A Cafe Mocha is a Cafe Latte with a shot of either chocolate syrup or a measure of chocolate powder. Usually served in a porcelain/china cup with a handle.
A Cafe Mocha with cream garnishing on the top of the cup
A Freddo (in Italian meaning ‘Cold’) is an espresso shot that either has been cooled down with ice cubes or a refrigerator or has cold milk added to it
A Flat White is an espresso based coffee, with steam milk only (no froth) served in a porcelain/china cup.
Cafe au Lait
Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
A cappuccino made with half and half milk (1:1 Milk & Cream), instead of whole milk. The theory is that the mix gives a richer, creamier flavour. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Affogato (in Italian meaning ‘drowned’) is simply a shot of espresso poured over vanilla ice cream. As a dessert coffee, flavoured syrups (hazelnut, caramel, chocolate etc) or liqueurs may also be added afterwards or to the side.
Espresso Con Panna
Your basic standard espresso with a shot of whipped cream on top.
A very much ethnic tradition, syrups, flavourings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favourites include cinnamon, nutmeg, and Italian syrups.
A big favourite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
A regular coffee served with ice, and sometimes milk and sugar.
Indian Coffee (Madras)
A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1
A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.