Go to the Article: Ordering Espresso
what about the cortado?
The PDF is great! How about a poster for the kitchen?
Ah, dang it! How could we forgo the cortado?! It's similar to the macchiato, right?
Ah, dang it! How could we miss the cortado?! I think it's kinda similar to the macchiato, right? But more milk, less foamy?
Thanks so much for this class, great to hear some myths dispelled.
Love the flat white write up!
yes, the cortado is warm milk added to espresso, like a piccolo.. or a mini flat white
a personal favourite is the cubano... dark sugar added to espresso while brewing.. mmmmmmm
Right, warm milk, but typically between a macchiato and a cappuccino.
Out of curiosity, how much espresso is in a cappuccino? Also, how big is a proper cap? I see much smaller ones at places that care about their coffee (maybe 150ml or 5g?) compared to the hulking café-au-lait-style ones favored by traditional italian-sounding places with over roasted beans and over steamed milk.
My I suggest using "their coffee shop" and "the little details of their coffee?"
Traditionally in Italy a cappuccino is about 1 oz/30 grams of espresso to 4.5 oz - 5 oz of milk yielding a drink that is 5.5 oz - 6 oz. You are correct in noticing that many high-end specialty coffee shops will serve smaller cappuccinos. Typically at these shops you can get a traditional cappuccino to the one made in Italy. The difference is in the brew ratio, in Italy they will put 7 - 8 grams in to get their 21 - 30 grams out, here it will be 18 grams in to get 27 - 36 grams out. Cheers!
"americano" is actually Italian for "american". Back in the old days, people from America didn't like the espresso bare as it was too strong, so the Italians added hot water.
So i was at starbucks a couple weeks ago and noticed this board which seem suspiciously similar to the Chefsteps chart... Maybe someone at Starbucks HQ is a chefstepper.
I just saw a Starbucks commercial advertising the flat white. Interesting...
https://www.youtube.com/watch?v=AzEaSkEu2M4
I live in south Florida. We have something here called the Cordadito. It tastes great!
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I just wanted to say thanks for (rightfully) crediting NZ as the inventors of the flat white and not giving it to the Australians. It shows you really did your homework!
Hello Everyone,
Was wondering if anyone can tell me where to order that portafilter funnel that is located in the above video/picture. It seems that it may help me with cleanliness and more accurate measuring. Thanks ahead of time.
thanks for showing https://usplt.blogspot.com
Great work! Can you tell me the difference between 1:1-1:2-1:3 espresso ratio in terms of taste?
