Miele cva 610 Operations Instructions download pdf (Page 61)

Arabica is a high quality coffee bean. It

is long and flat with a groove running

around it. The caffeine content is

between 0.8 - 1.3%. It is strong and

aromatic, but less bitter than the

Robusta bean.

Caffè is the Italian term for a standard

espresso.

Caffè americano is a thin espresso

with water added.

Caffè corretto is espresso with a dash

of something stronger such as grappa,

brandy or a liqueur.

Caffè freddo is iced coffee. An extend-

ed version of espresso served with ice.

Caffè latte is a double espresso in a

large cup filled with hot milk, topped

with little or no foam.

Caffè mocha consists of one third

espresso, one third hot milk and one

third cocoa.

Caffè ristretto is the strongest, most

concentrated espresso. The water is

reduced to 2 tablespoons (30 ml) per

serving.

Caffeine - the caffeine content of

espresso is only a third or half the

caffeine found in coffee. The stronger

the roast, the less caffeine the espresso

will contain.

Cappuccino is espresso with frothed

milk. It is equal parts espresso, hot milk

and foam.

Cappuccino chiaro is a "light" cappuc-

cino with less espresso and more hot

milk.

Cappuccino scuro is a "dark"

cappucino with more espresso and less

milk.

Cappuccino senza schiuma is a

cappucino without the froth.

Crema is the sign of the perfect cup of

espresso - a fine, nut or cinnamon

brown foam on the surface of the

espresso, which is only created when

the pressure is sufficiently high. The

crema contains the foamed oils which

are rich in flavor and aroma.

Espresso, see Caffè.

Espresso corto is a "short", strong

espresso.

Espresso doppio is a double portion of

normal espresso.

Espresso lungo is the longer, less

concentrated version served in a

standard coffee cup.

Espresso ristretto is a double

strength, bitter tasting espresso.

Macchiato is espresso with a dollop of

hot, foamed milk giving a dappled

(macchiato) appearance.

Pre-warming the cups is recom-

mended to prevent the espresso from

cooling too quickly.

Robusta is a round and convex coffee

bean with an almost straight groove.

The caffeine content is around 2 to

2.5%. It is more bitter than the Arabica

bean.

Glossary

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