Mostly Italian Coffee (#)
„Contains more milk than a cappuccino with only little froth on top. In Italy usually made with coffee from a moka.Latte macchiato: (stained milk) Steamed milk stained with a cup of espresso. To be served in a tall glass.Cappuccino: Espresso with foamed milk - 1 part espresso, 1 part steamed milk, 1 part froth.Cappuccino scuro: (dark or dry cappuccino) Cappuccino made with less milk than usual.Cappuccino chiaro: (light or wet cappuccino) Cappuccino made with more milk than usual.Cappuccino freddo: (chilled cappuccino) Cappuccino on the Rocks.Barista: BartenderHere´s a nice piece of writing concering italian coffeeculture from a fellow swede in Rome.Last updated 18 mars 1999“
http://hem.bredband.net/akeisr/caffe/ termeng.html - Cached
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The Espresso Pages from Sweet Maria's: Preparing Milk Drinks - Macchiato, Cappuccino, Latte
„Also, your espresso machines manual is going to have more relevant, specific information than I can offer. And I really don't know much about milk, I know about coffee, so that when people tell me they make great skim-milk Latte or use soy milk, I don't know what to say. In the old days, we were taught that you needed to use whole milk, not even low fat, because it was the fats in the milk that interact so well with the coffee. There is a unique nutty taste that comes with the fat-espresso interaction, but a key to steamed milk is the sweetening of lactose when it is heated by this technique.“
http://www.sweetmarias.com/ espresso-frothing-milk.html
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View topic - Canadian shop called Second Cup coffee beans .... opinions? - Coffee Forum
„Sucks?.. Second Cup is most definitely not the place to go for a good cup of espresso coffee, Latte, cappuccino etc....if you want a good espresso find a nice small italian bakery/deli... then compare.“
http://www.coffeeforums.com/ viewtopic.php?p=5806
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Espresso: Espresso Machines, Roasting, Blending, Tamping, and Latte Art
„The word espresso is derived from the Italian word for express since espresso is made for and served immediately to the customer. A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95°C has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds. The espresso should drip out of the porta-filter like warm honey, have a deep reddish-brown color, and a crema that makes up 10-30% of the beverage. Espresso brewing is defined by four "M's": the Macinazione is the correct grinding of a coffee blend, Miscela is the coffee blend, Macchina is the espresso machine, and Mano is the skilled hand of the barista. When each factor of the four M's is precisely controlled, the espresso beverage that is produced is the ultimate coffee experience.“
http://www.coffeeresearch.org/espresso/ definitions.htm
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„Note: I am also offering milk based recipe standards here, and these are more subjective. Give these ratios a try as a starting point in your own Cappuccino, Caffe Latte and Espresso Macchiato as a reference only.)“
http://www.lucidcafe.com/cafeforum/ schomertable6.html
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Archived in Moka, Coffee Latte, Coffee Stain, Latte, Latte Coffee, Latte Cup