22 Jun How to order your coffee like a pro
Ordering coffee can sometimes be a little daunting. Let me clear things up for you.
p.s. it’s espresso, not expresso
There are many variations, but basically an espresso is the result of water passing through ground coffee in the machine’s portafilter. The powerful brew serves as the basis for the rest of the drinks: your lattes, cappuccinos, macchiatos and so on. You can have a single shot – about 9 g of coffee – or a double shot espresso – about 18 g of coffee. It can also be short or long. For a long coffee, the more water that flows through the coffee grounds, the more bitter the taste. A short single espresso yields about 1-2 oz. of coffee, a long single, 2-3 oz., a short double, 2 oz. and a long double, 6 oz. So it’s never a question of extra water being added.
An espresso ristretto is a typical third-wave coffee trend. It’s a double or even a triple dose, but shorter than a regular espresso. It’s usually not served directly to clients, but rather used as a base for lattes or by baristas for latte art.
Dosage: 1 oz. max.
Depending on the size, a latte is made with a single or double shot, slightly longer, to about ¼ of the cup. The microfoam is then added to fill the rest of the cup.
Dosage: ¼ espresso, ¾ microfoam.
A cappuccino contains the same dose of coffee as a latte. The difference is in the texture of the milk: the rest of the cup is filled half with hot milk, then topped with thick, dense foam.
Dosage: ¼ espresso, 1/3 hot milk, 1/3 thick foam
Note: This is the typically North American version of the cappuccino. According to Espresso Italian (the global reference in Italian espressos and cappuccinos), the Italian cappuccino is slightly different.
Much smaller and stronger than a latte or a cappuccino, the macchiato is a single or double short espresso with a little hot milk topped with a dollop of thick foam – sometimes two, depending on the size.
Dosage: ½ espresso, ½ foam
It’s similar to a filter coffee, but made with espresso. It’s the same espresso dose as a latte, but hot water is used to make it longer instead of milk. As with a filter coffee, cream and sugar are then added before drinking, based on personal preference.
Dosage: ¼ espresso, ¾ water
You can also call it a “Gibraltar.” It’s a short double dose with an added 4 oz. of microfoam to produce a final drink of 6 oz. It’s a very strong and very small latte.
Dosage: 1/3 espresso, 2/3 microfoam
Ah, the famous flat white! Popularized by the big American coffee chains, the flat white actually comes from Australia and New Zealand. It’s quite similar to a cortado. The main difference is the way the milk is poured over the double dose of espresso. (The foam is whipped to be thinner, too). You take a spoon to keep the thicker part of the milk from falling into the coffee and you pour the thinner portion into the coffee without disturbing the crema. It’s usually served in a ½-cup glass.
Dosage: 1/3 espresso, 2/3 hot milk.