KITCHENAID PROLINE SERIES KPES100 - Manual (Page 38)

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Espresso Con Panna
Espresso topped with a dollop of whipped cream.
Espresso Lungo
Espresso “pulled long” – that is, brewed with a greater than normal
shot volume. This technique produces caffeine-heavy espresso which is
thinner, lighter-colored, and less full-bodied than normal. To make
espresso lungo, brew 1.5 oz. using the small filter basket, or 3 oz.
using the large filter basket. Use a slightly coarser grind to keep the
brewing time between 20–25 seconds; extending the brewing time
beyond 30 seconds will make the espresso lungo excessively bitter.
Espresso lungo is often used to make stronger-tasting Americanos
or lattes.
Espresso Macchiato
Espresso with a dab of steamed milk added to the top.
Espresso Ristretto
An espresso “pulled short” – that is, brewed with less than normal
shot volume to maximize flavor and minimize bitterness. For
ristretto, simply brew about
3 ⁄
4
oz. using the small filter basket or
1.5 oz. using the large basket.
A
GLOSSARY
OF
ESPRESSO DRINKS
Americano
6 to 8 ounces of hot water added to a single shot of espresso. This
makes a superb cup of coffee.
Café Latte
8 to 10 ounces of steamed milk added to a single shot of espresso.
Lattes are often flavored with 1 to 2 ounces of syrup.
Café Mocha
A café latte with several ounces of chocolate syrup added, and
usually topped with whipped cream and chocolate flakes. It can also
be prepared without syrup using steamed chocolate milk.
Cappuccino
A standard cappuccino is a combination of steamed milk and
espresso that’s capped with a layer of frothed milk; it’s usually
served in a bowl-shaped cup of 6 to 7 ounce volume. Powdered
cocoa or cinnamon may be sprinkled on top as a garnish.
Classic Cappuccino
Classic cappuccino is common in Italy, and is simply espresso topped
with frothed milk.
Doppio
A double shot of espresso.
Espresso Breve
Espresso with steamed half & half poured on top.