Espresso glossary and espresso recipes

By The Canadian Living Test Kitchen

A complete guide to the world of espresso, plus 6 espresso recipes to use up every last drop.

Espresso glossary and espresso recipes

Impress with your barista skills (expert in preparing espresso) by offering guests their favourite specialty coffee, as defined by Breville, who manufactures espresso machines.

• Espresso: Intense and aromatic, or short black as it's also known. Uses about 7 g ground coffee to about 30 mL water in a small cup or glass.

• Long black: Generally served as a standard espresso with hot water added to taste.

• Macchiato: Shot of espresso served in a small demitasse cup and "stained" with a dash of finely frothed milk.

• Cappuccino: One-third espresso, one-third steamed milk and generous third creamy froth served light and lukewarm.

• Classic Cafe Latté: One-third espresso to two-thirds milk made with single shot of espresso. Top with steamed milk poured down inside rim of glass to give creamy consistency and perfect layer of froth.

• Con Panna: Means "with cream." This dresses a double shot of espresso with dollop of whipped cream and a dusting of cinnamon.

Enjoy cooking with espresso with our Tested Till Perfect recipes.



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