Coffee Italian Style

The Italians are royalty when it comes to brewing the bean. They drink coffee all of the time and have developed a cast of “single-shot espresso” drinks which burn hot and are made on the spot. Although the variations are subtle between each of the coffees (and can be quite confusing!), each are unique. Here is a guide that sorts them all out. Grab a caffè latte, relax, and read on…

Espresso - Espresso is a concentrated form of coffee served in small, strong shots and is the base for many coffee drinks. Caffè Macchiato Freddo – A single shot of espresso with a dash of cold milk. If you ask for a simple caffè macchiato the milk is served steamed. Caffè Latte - Made primarily from espresso and steamed milk, it consists of one-third espresso, two-thirds heated milk and about 1 inch of foam. Decaffeinato - A thick, black shot of pure decaffeinated coffee. Caffè Macchiato – Macchiato’s are available in three forms: Macchiato Caldo – with a drop of hot milk, Macchiato Freddo – with a drop of cold milk, and Macchiato con schiuma di latte – with frothed milk. Caffè Doppio - A double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. Caffè Corretto – A shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. Caffè Shakerato - A shot of espresso shaken with sugar on ice. The result is a sweet, iced espresso that is transformed into a velvety texture and capped with a creamy foam. Ristretto - A ristretto is a short shot of espresso made with finely ground beans and less water than an espresso. Cappuccino – Espresso simply prepared with steamed milk foam. Variations involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. Caffè Ginseng - One of the most common alternatives to a classic espresso is ginseng coffee, which has become increasingly popular and is made of pure ginseng root. Compared to traditional espresso, this variant has a brighter color, similar to a cappuccino, and a less intense but sweeter taste. Caffè Lungo – A long shot of espresso. (A shot of espresso is pulled using about an ounce of water for 18 to 30 seconds. A lungo uses double the amount of water and can take up to a minute to pull.) Mocaccino – Also called a caffè mocha, this drink is a chocolateflavored variant of a Caffè. Caffè D’orzo - Orzo is caffeine-free espresso drink made from roasted ground barley. (Although traditionally considered a coffee substitute for children, it is an increasingly common choice for those who choose to eschew caffeine for health reasons.) Marocchino – Created in Piedmonte, it is an espresso topped with thick hot cocoa powder and milk froth, which has become a favorite throughout the Italian peninsula. Caffé Pedrocchi – Invented at the iconic Caffé Pedrocchi in Padua, the Pedrocchi is a coffee in a medium sized cup with mint flavored cream and a sprinkle of cocoa powder. Caffé Americano – Hot water is added to a brewed espresso for dilution. It is not as strong as an espresso but not weak either.

INC.

MONEY DOESN’T HAVE TO BE COMPLICATED.

Are you confused by most financial advice? If so, you’re not alone.

Marc S. Schliefer, CFP® | Equity Planning Inc. 7910 Woodmont Avenue | Suite 900 | Bethesda | MD 20814 Phone: 301-652-8702 | Fax: 301-652-9066 www.equityplanning.com | marcs@equityplanning.com | www.linkedin.com/in/marcschliefer/