Espresso, cappuccino, macchiato….

A good espresso drink starts with a perfect espresso no matter what you do to it, whether you serve it on ice, with or without milk, hot or cold - the finished drink will never surpass the original quality of the espresso. 

Espresso is viscous; when the pump is activated it should pour out like honey streaming of a spoon.  The extraction produces a thick golden crema that floats on top of the coffee. It should be served in a preheated demitasse on a saucer with a little spoon and a small glass of water.

The crema on top of the coffee is the first indicator of quality.  The taste should be balanced, caramel and sweet.  It should linger on your tongue for an hour. 

Cappuccino is espresso with equal parts of steamed and foamed or frothed milk, served in a round ceramic cup of about 150ml.  One ingredient remains standard – the base of every good cappuccino is espresso.
The Classic Cappuccino – one shot of espresso with equal amounts of steamed and foamed milk served in a 150ml cup.
The Dry Cappuccino – one shot of espresso with more foam than steamed milk.  The espresso is less diluted and has a more intense espresso flavour.
The Double Cappuccino – two shots of espresso with steamed milk and foam.  Not double in size but double in strength.