Miele CVA 2660 Operations Instructions download pdf (Page 82)

Espresso corto is a "short", strong

espresso.

Espresso doppio is quite simply a

double portion of normal espresso.

Espresso lungo is the longer, less con

-

centrated version served in a standard

coffee cup.

Espresso ristretto is a double

strength, bitter tasting espresso.

Coffee should be stored in the refriger

-

ator in an airtight container to maintain

its flavour for longer.

The caffeine content of espresso is

only a third or a half the caffeine nor-

mally found in coffee. The stronger the

roast, the less caffeine the espresso will

contain.

Macchiato is espresso with a tiny shot

of hot, frothed milk which gives it a dap-

pled (macchiato) appearance.

Blending is unique to each coffee pro-

ducer. The blend gives coffee it particu-

lar taste and quality and will vary de

-

pending the type of coffee you want.

Roasting is very important for the fla

-

vour and caffeine content of the

espresso. Roasting releases the ethe

-

real oils which create the aroma and fla

-

vour. Roasting releases the flavour but

burns off the caffeine. The stronger the

roast, the less caffeine the espresso will

contain. Lightly roasted beans have an

acid flavour, dark roasted beans taste

more bitter.

Pre-warming the cups is to be recom

-

mended to prevent the espresso from

cooling too quickly.

Water hardness can affect the flavour

of the espresso.

Glossary

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