Espresso Recipes and Glossary

Convenient Illustrated Side-By-Side Diagram of Espresso Drinks

Jul 26, 2008

With the rising popularity of espresso, coffee shops are multiplying and espresso machines are showing up in home kitchens. Here's how to get the correct drink everytime.

With a coffee shop on every corner, it's difficult to maintain a consistency in how specific espresso drinks are made. One shop's Latte is another shop's Flat White. Include the sales of home espresso machines and the choices and variations become, well, bottomless. So how does the espresso affecionado know how to make that Macchiato that he loves or how to tell the Barista exactly what he wants?

Below, courtesy of the University of Illinois Urbana-Champagne, is a list of common terms and standard espresso drink recipes. And below, you'll find a handy and attractive diagram of popular espresso drinks. Print it out and hang it in your kitchen or take it with you. Now you can brew what you love or tell the Barista exactly what you want.

Espresso Glossary

Americano – A shot of espresso poured into a cup and then filled with hot water.

Cafe Mocha – 1/3 espresso, 1/6 chocolate syrup, 1/3 steamed milk, 1/6 whipped cream (see diagram).

Cappuccino – Cappuccino gets its name from the Italian order of Catholic Capuchin monks, whose hooded robes resemble the drink's cap of foam. The proportion of espresso to steamed and frothed milk for cappuccino is usually 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk on top.

Demitasse – A small cup used for serving espresso. It is a French term meaning “half cup”.

Crema – The caramel colored foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. If your Crema is gone, then you waited too long...or you received a bad shot. The presence of crema indicates an acceptable brew.

Espresso – Coffee brewed by forcing steam or hot water through finely ground darkly roasted coffee beans. This produces a sweet, thick and rich, smooth shot of espresso. Comes from the Latin word “expresere” which means “to press out.”

Espresso Con Panna – 1 shot espresso topped with whipped cream (see diagram).

Espresso Lungo – A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.

Espresso Macchiato – Espresso with a minimal (or “mark”) of steamed milk on top.

Espresso Ristretto – Literally “restricted” espresso. A shorter draw. The goal being a thicker and more flavorful espresso.

Foamed or Frothed Milk – The steam jet is introduced at the surface of the milk, thereby incorporating small bubbles of air into the milk and aerating it. See also “steamed milk”.

Latte – A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk (about 1/4”)

Steamed Milk – The milk is heated by submerging the steam source under the surface of the milk, minimizing incorporation of air and producing a largely liquid result with a small amount of froth.

Now that you are familiar with some important terms and recipes, and armed with a handy and attractive diagram, you may want to learn about the history of coffee and espresso or learn how the coffee bean goes from field, to roaster, to your table. In the meantime, fire up that espresso machine and concoct your favorite brew. You are now an apprentice Barista!

"I put instant coffee in the microwave and almost went back in time." - Steven Wright

The copyright of the article Espresso Recipes and Glossary in Coffee is owned by Christopher T. Reilly. Permission to republish Espresso Recipes and Glossary in print or online must be granted by the author in writing.