Different types of coffee drinks

Ristretto translated from Italian means "strong, thick", which fully conveys its characteristics. The formula for a real ristretto is as follows: 8-12 grams of coffee for 15-20 ml of water. This is half the volume of a classic espresso. Therefore, the second, but not the only name for ristretto is shot espresso.

Invigorating, delicious, versatile - this coffee drink deserves the highest epithets.

Many popular coffee recipes are based on espresso, a concentrated black coffee that is brewed in a special coffee machine. The very name "espresso" says a lot, above all about the way it is prepared.

The rich taste of this type of coffee drink is achieved as follows: after 8-12 grams of well-roasted finely ground coffee, water heated to almost a boiling point of 92-95 degrees is passed under high pressure. The total amount of drink received should be 30-35 ml.

Intense and temperamental coffee with a dense thick creamy foam. Perfectly invigorates in the morning, opens a second wind in the middle of the working day and allows you to enjoy all the shades of taste and aroma of coffee beans.

In Italian, lungo means "long". This is due to the longer preparation time compared to other coffees. More precisely, hot water is poured through the ground coffee in the coffee machine for a little longer than a minute.

Lungo is prepared with a much larger volume of water than espresso - the result is 50-60 ml of the drink. It is often confused with Americano, which is a watered-down espresso, but this is a mistake. The taste has a characteristic bitterness, since a large volume of water extracts components from the coffee (for example, tannins) that do not get into the drink when preparing an espresso.
Lungo is distinguished by density, balance and saturation.

Americano is espresso with hot water added. It is allowed to dilute espresso with water in a ratio of 1:1, 1:2 or 1:4. The classic ratio is 1:1, but you can make Americano any way you like. The more water, the less concentrated the drink will be.

It is important to add water only after the coffee is ready, and not to brew it initially with a lot of water, such as lungo coffee. Most carob coffee machines are not designed to brew Americano coffee, they can only make lungo, espresso or ristretto coffee, so the American version of the coffee drink often has to be diluted by hand. The taste of Americano is quite original and largely depends on the way the ingredients are mixed. The coffee drink has connoisseurs in America and various European countries. Bold experiments are carried out with americano, adding milk, crushed ice, alcohol and various types of syrup to it.

A macchiato is an espresso with a little milk froth. The volume of milk should not exceed ½, in extreme cases - 3/5 of the volume of coffee (for 25-30 ml of espresso - no more than 15 ml of milk). All drinks, in the recipes of which milk is the same or more than coffee, cannot be called classic macchiato.

The problem is that latte macchiato is no less popular, which is prepared in a completely different way than the classic Italian macchiato.

Flat white is a coffee and milk drink invented at the end of the 20th century. Flat white contains more coffee than cappuccino or latte and less milk. The proportion is considered classic: 110 ml of milk per 60 ml of espresso. In addition, there is very little milk froth in flat white coffee, and it is not as fluffy as allowed by the latte recipe.

Flat white is especially popular in the USA, Australia and New Zealand. The last two countries share the right to be called his homeland. It is believed that the English-speaking inhabitants of the Pacific region were looking for something familiar and soft in taste in coffee houses. But the cappuccino seemed to many too frothy. The customers of the cafe asked for a thinner layer of foam, and so an alternative appeared - flat white.