Miele CVA 2660 - Manual (Page 84)

Blending is unique to each coffee
producer. The blend gives coffee its
particular taste and quality, and will
vary depending on the type of coffee
you want.
Caffè is the Italian term for a standard
espresso. Its full name is caffè
espresso . It tastes good after meals
and throughout the day.
Caffè americano is espresso made
with lots of water.
Caffè corretto is espresso with a dash
of alcohol such as Grappa, brandy or a
liqueur.
Caffè freddo is a long espresso with
ice cubes and sugar syrup added. A
popular summer drink.
Caffè latte is a double espresso in a
large cup filled with hot milk, topped
with little or no froth, for people who
enjoy milk.
Caffè mocha consists of one third
espresso, one third hot milk and one
third cocoa, served in a tall glass.
Caffè ristretto is the strongest, most
concentrated espresso. The water is
reduced to 30 ml per portion.
Cappuccino is espresso with frothed
milk. It is served in a ceramic cup with
one third espresso, one third hot milk
and one third froth. To obtain a good
froth, the milk should be cold and made
in a cold container.
Cappuccino chiaro is a "light"
cappuccino with less espresso and
more hot milk.
Cappuccino scuro is a "dark"
cappuccino with more espresso and
less milk.
Coffee should be stored in the
refrigerator in an airtight container to
maintain its flavour for longer.
Crema is the sign of the perfect cup of
espresso. Crema is a fine, nut or
cinnamon brown froth on the surface of
the espresso, which is only created
when the pressure is sufficiently high. It
contains oils which are rich in flavour
and aroma, and helps to keep the
espresso warm.
Espresso , see Caffè
Espresso corto is a "short", strong
espresso.
Espresso doppio is quite simply 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 tiny shot
of hot, frothed milk which gives it a
dappled (macchiato) appearance.
Glossary
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