Tips on Coffee - Cafe Macchiato (#)
„Cafe Macchiato is the very popular in Italy variation of espresso, made with hot milk. Ingredients 1/3 of just made espresso coffee 2/3 of hot milk PreparationAdd hot milk into the espresso cup with just-extracted creamy espresso. “
http://www.tips-on-coffee.com/ print_version.php?s=71 - Cached
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„When we were in Italy for our boy's baptism, we drank espresso every morning made in a little stovetop espresso machine (do a search for a moka brewer). It was great. If you're trying to make a great impression, get one yourself first (they can be under $20 new) and practice a lot.“
http://www.coffeeforums.com/viewtopic.php?t=987
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„One serving (about 1 1/4 ounces in Italy, up to 2 ounces in the United States) of espresso, topped by hot milk and froth. In the classic Italian-American cuisine, a good cappuccino consists of about one-third espresso, one-third milk, and about one-third rather stiff foam, in a heavy 6-ounce cup. In Italy, the milk is not frothed as thoroughly as in the United States, and is presented as a heavier, soupy foam that picks up and combines with the espresso, rather than floating on top of it, as is often the case with the lighter, drier froth typical of American production. The hot, frothed milk is always added to the coffee in the cappuccino.“
http://www.coffeereview.com/ reference.cfm?id=197
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„That's just where the menus are directed. While hot coffee Cappuccino, Americana, Macchiato and espresso remain the selling point, the cold stuff Tropical Iceberg in particular is a favourite among the youth. The cafes also offer other drinks like tea, hot and cold, soda pops and canned juices. The eats range in variety from paneer tikka sandwiches to brownies and cookies and a variety of ice creams.“
http://www.indiacoffee.org/newsletter/2004/feb/ over-cup-coffee.html
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„NOTA BENE: In Italy, it is usually 1/3 espresso, 1/3 steamed milk, and 1/3 froth.“
http://www.timeforcoffee.com/coffeetime/ recepie.asp
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„He's spent a lot of time and effort collecting the unique and necessary information he imparts. Plus, he and I agree that the best espresso is made in northern Italy and that most US espresso is charcoal water. So, this is a very expensive book for it's length, but it's definitely worth the price if you want to really understand espresso.“
http://www.amazon.com/exec/obidos/asin/0897166159/
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