jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sat Aug 16, 2003, 1:31pm Subject: Re: Macchiato vs. Cortado?
A macchiato is a straight espresso with a tablespoon of soft foam floated on top. It's served in an espresso cup.
A cortado is a mini-cappuchino. Typically it's a 2 ounce espresso and 2 ounces of frothed milk served in a four ounce demi-tasse cup. Good baristas can make this drink with excellent latte art.
I use a 50/50 mix of unsweetened evaporated and regular milk to enrich the mouthfeel of both these mini milk drinks.
My personal variant, for which some have suggested the name "cortadito" is a 1 ounce ristretto and 1 ounce of frothed milk in an espresso cup. On a good day, it's possible to get latte art with these.
Eyal Senior Member Joined: 2 Aug 2003 Posts: 9 Location: US Expertise: I love coffee
Espresso: Isomac Relax Grinder: Mazzer Mini
Posted Sat Aug 16, 2003, 5:14pm Subject: Re: Macchiato vs. Cortado?
Thanks Jim, much appreciated!
Very impressive photos...
I will give it a shot, and keep you posted...
--
Another question.
I have been pretty much stuck with old fashioned espressos and capuccinos until I came across this site, and now I am obsessed with redefining my espresso vocabulary...
While I absorb the above into my repertoit, I also meant to ask about Ristrettos - I was never sure if this meant an espresso made with finer grind/more tamper pressure over same time of 20-25 seconds, or merely an espresso with same grinder/tamp over shorter time. Which factor here gives the smaller quantity, and what is the desired effect on tatse one looks for when aiming for this drink?
Thanks again for the education... this is a great forum.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sat Aug 16, 2003, 6:05pm Subject: Re: Macchiato vs. Cortado?
Eyal Said:
... I also meant to ask about Ristrettos - I was never sure if this meant an espresso made with finer grind/more tamper pressure over same time of 20-25 seconds, ...
Right first time. A ristretto is a more concentrated drink, about 1/2 ounce for a single, and an ounce for a double. The pull time should be the same as a regular.
BASIC ESPRESSO A single shot (approximately 1 to 1-1/2 oz of espresso). The Italian tradition is to ceremoniously drink the espresso "solo" in a single gulp to enjoy the fullest espresso flavor while the beverage is at its peak of freshness. It is fairly common in Italy to add sugar to the espresso. Italian aficionados will tell you that the true test of a superb espresso is that the sugar must be able to sit on the surface of the crema for 30 seconds before sinking!
ESPRESSO RISTRETTO Use the same preparation method as a basic espresso except dispense only 1 oz. (or less) water through the espresso grounds with an extraction time of 18-20 seconds. Ideally, the grind is adjusted slightly finer; however the slow extraction can be accomplished by tamping or pressing the coffee with extra pressure. This process yields an intense espresso flavor. DOPPIO A double shot of espresso. (Doppio means double in Italian).
ESPRESSO LUNGO A single serving of espresso, "pulled long" to yield a larger serving. Dispense 2 to 3 oz of water through the espresso grounds with a longer extraction time of 25 - 40 seconds.
AMERICANO To one shot of espresso add hot water to make a full 6-8 oz. cup. Unlike traditional espresso, this beverage is often consumed in the "American style" with milk and/or sugar.
ESPRESSO CON PANNA A single espresso topped with a dollop of whipped cream.
ESPRESSO MACCHIATO A single serving of espresso topped with a dollop of frothed milk.
ESPRESSO BREVE A single shot of espresso with heated half & half milk added.
ESPRESSO ROMANO Make the basic espresso and serve with a twist or slice of lemon. Although this presentation is often thought to be Italian, Italians refuse to claim this tradition as their own. Many coffee aficionados believe the lemon interferes with the espresso's delicate flavour balance.
ESPRESSO CUBANO Double short shots brewed with raw sugar.
TRADITIONAL GRANITA Espresso that has been frozen and crushed. Adding sugar to the espresso before it is frozen prevents "solid freezing", hence the "granularity". Served in a cup with a spoon. Cappuccino Drinks
BASIC CAPPUCCINO Although ratios may vary to taste, a common recipe for a traditional 6 oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Purists consider this recipe complete as is. Powdered cocoa or cinnamon may be sprinkled on top as a garnish.
To layer the milk and espresso, it is necessary to allow the freshly frothed milk a moment to rest and thus separate (foam on top and milk on the bottom). Brew the espresso into a 3 oz. stainless pitcher (ceramic or glass will absorb too much heat of the espresso). Pour steamed milk into the bottom third of the cup. Pour the espresso slowly into the steamed milk. Spoon frothed milk on top to fill cup. Done in this order, the espresso should settle between the milk and the foam. Properly frothed milk should be approximately 150ºF to 170ºF. It is a matter of personal preference and may be slightly hotter or cooler.
CLASSIC CAPPUCCINO It is particularly common in Italy, and more and more in North America, to see a cappuccino made with only espresso topped with frothed milk. This is a classic cappuccino. Top 1-1/2 oz. espresso with 1-1/2 oz. to 2 oz. foam. Very similar to an Espresso Machiatto.
Cafe au lait The difference between cafe latte and cafe au lait is the fact that the former beverage is Italian in origin and the latter is French. Also, typically the French Cafe au Lait is actually made with strong brewed coffee and not espresso.
BASIC CAFE LATTE Make a single shot of espresso. Add steamed milk to fill an 8 to 10 oz. latte mug (preferably clear). Lattes are frequently flavored with Italian syrups. Nut flavors such as hazelnut and almond are among the most popular additions.
CAFE LATTE AU LAIT (French) To make a French cafe au lait, brew strong, dark roast coffee using the drip method. Serve with a separate pitcher of heated (not frothed) milk. In France, cafe au lait is often served in a bowl instead of a cup. This open-mouthed vessel is convenient for dunking brioche and croissants. It is also useful for warming one's hands while seated outdoors. Traditionally, cafe au lait is consumed at breakfast. The coffee and steamed milk are mixed by the customer to change strength and proportioned as desired.
CAFE CON LECHE Similar to cafe au lait, but a Spanish beverage. Dark roast coffee is brewed by drip method then mixed with sugar and served with heated milk. It is customary to serve cafe con leche with warm, buttered bread. Espresso based Specialty Drinks
MOCHACCINO A single shot of espresso mixed to taste with chocolate syrup or powder and 5 oz. steamed milk. Top with peaked milk foam.
CAFE MOCHA A single espresso poured into a tall glass filled with steamed milk to which a spoonful of chocolate syrup is added. Top with whipped cream and garnish with chocolate flakes.
ICED CAPPUCCINO Pour one shot of freshly brewed espresso over ice and add 3 oz. cold milk. Espresso looses its flavor quite rapidly therefore, using prepared espresso is not recommended. Spoon foamed milk on top to create a layer of foam. Sweeten to taste.
NIENTA (or a Why Bother) Decaffeinated cappuccino with nonfat milk.
ESPRESSO LACHINO (aka a Wet Cappuccino) Espresso topped with approx. 50/50 foamed milk and steamed milk.
Creative Interpretations
CAFE CONQUISTADOR Cappuccino with 1oz. of Kahlua™ topped with whipped cream and shaved chocolate.
CAPPUCCINO ROYALE Make a basic cappuccino. Add 1 oz. of liqueur of your choice (the favorites include Grand Marnier™, Frangelico™, Amaretto™, or any chocolate based liqueur). Top with whipped cream.
ESPRESSO ANISE Espresso with a touch of anisette syrup.
FLAVOURED LATTE A latte made with flavour added to it. The most popular flavors are almond, hazelnut and vanilla yet flavors such as coconut, raspberry and caramel are also used.
LATTE ROYALE Basic Latte with 1 oz. of fruit-flavored liqueur, topped with whipped cream and a maraschino cherry.
CAFE NAPOLEON Cappuccino with 1 oz. of cognac topped with whipped cream and shaved chocolate.
CAFE YUCATAN Espresso with 1 oz. creme de cacao, topped with whipped cream, nutmeg and an orange peel.
CAFE HELENE Espresso with 1oz. brandy and one teaspoon of sugar added. Top with whipped cream and chocolate shavings.
BON BON Cappuccino with 1 oz. chocolate mint liqueur topped with whipped cream, shaved white chocolate and a maraschino cherry.
AFFOGATTO Vanilla Gelato or ice cream "drowned" in espresso. A simple, tasty dessert. Creativity is the key. Use your imagination to develop and creatively name your own signature beverages. The possibilities are endless.
IGLOO ESPRESSO A single espresso with sugar and ice blended at very high speed and topped with whipped cream.
CAPPUCCINO CIOCOLOCINO Regular cappuccino topped with vanilla, chocolate or coffee ice cream. CAFE CORRETTO Traditionally made with espresso and Grappa - however can be made with any liqueur.
onocoffee Senior Member Joined: 5 Sep 2002 Posts: 733 Location: Towson, Maryland Expertise: Just starting
Espresso: La Marzocco Linea 2AV, 3AV &... Grinder: 4 Mazzer Major Autos, Compak... Vac Pot: That crazy Bodum eSantos Drip: Bunn CWT Twin, Bunn Water... Roaster: Petroncini The Crumb
Posted Thu Oct 16, 2003, 1:22pm Subject: Re: Macchiato vs. Cortado?
Jim-
I know I'm coming into this thread a bit late but if a Cortado has the steam milk as opposed to just a foam top in a Macchiato, does that mean that the Seattle world does it differently.
By your description, it seems that everywhere I went in Seattle called the Cortado their "macchiato."
I think I'm a bit more confused now than three minutes ago...
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Thu Oct 16, 2003, 3:19pm Subject: Re: Macchiato vs. Cortado?
onocoffee Said:
Jim-
I know I'm coming into this thread a bit late but if a Cortado has the steam milk as opposed to just a foam top in a Macchiato, does that mean that the Seattle world does it differently.
By your description, it seems that everywhere I went in Seattle called the Cortado their "macchiato."
I think I'm a bit more confused now than three minutes ago...
Yeah, there's no guarantee that cafes will name their drinks the same way as in Italy or Spain. A "Machiatto" at *$s is a 1/2 gallon cream concoction; at Peet's it's a classical 5 ounce cappa.
Intelligentsia has both cortados and macchiattos on the menu, and does them traditionally (including serving the cortado in a small glass rather than cup). Other good cafes have only one on the menu; you can be certain it's the shortest milk drink, but you'll have to ask how short exactly.
BTW, Intelligentsia is doing well with their short drinks. I was at their downtown store today meeting an altie coming through town. They sold two cortados and five espressos out of about 20 orders while I was there.
espressoDOM Senior Member Joined: 1 May 2003 Posts: 2,188 Location: Bay Area Expertise: I love coffee
Espresso: WEGA Lyra (vibe) Grinder: Mazzer Mini Vac Pot: (no more coffee equipment) Drip: French Press Roaster: Hot Top Roaster; Fresh Roast...
Posted Fri Oct 17, 2003, 7:13am Subject: Re: Macchiato vs. Cortado?
The question I have is when making a Cortado or a Macchiato is it better to order a smaller steaming cup to steam smaller amounts of milk. Just curious...
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Fri Oct 17, 2003, 11:09am Subject: Re: Macchiato vs. Cortado?
espressoDOM Said:
The question I have is when making a Cortado or a Macchiato is it better to order a smaller steaming cup to steam smaller amounts of milk. Just curious...
I steam about 3 1/2 to 4 ounces of milk for short cappas, machiattos, and cortados; less than that is just too hard, at least for me. I reuse (gasp) the milk once if I'm doing macchiatos or cortados, since these only take about 1 ounce.
I use a 10 ounce frothing pitcher that I got at the Australian coffeeparts.com. This is by far the best set of frothing pitchers I've ever used (I also have the larger 20 ounce one). When I met Rob (rbh1515) at the Milwaukee espresso-in, I noticed he had the same set, and got them here, so someone is selling them in the States.
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