The Londinium Glossary - Part 3

by Reiss Gunson on Wednesday, 13 May 2009 00:24

Viennese coffee: black coffee topped with a little whipped cream. served in a glass.

Espresso: from the Italian ‘to put under pressure’. Prepared with at least 14 bar of pressure in the now famous espresso machine. May use either a manual lever to force the hot water through the ground coffee or an electric pump (either vibrating or rotary). The resulting beverage has a thick texture and should have a deep luxurious crema if the beans are fresh. Correctly prepared, espresso should be mellow and sweet. With Londinium Espresso it does not have to be burnt and bitter. Surprisingly, the espresso method results in coffee with a slightly lower caffeine content than other methods as the water is in contact with the coffee for a much shorter period of time. A single shot of espresso is usually made with 7 grams of finely ground coffee, and is served in a small but extremely thick walled china cup. The thickness of the cup wall effects the ‘mouth feel’ of the espresso. Espresso served in a full sized coffee cup will not be enjoyable, largely because the crema will dissipate quickly over a larger surface area, and it is in this emulsion that all the delicate elements of the espresso’s flavour are trapped.

Caffe corretto: espresso spiked with spirits, usually grappa. As you might expect, it has a kick like mule.

Caffe macchiato: (Italian for ‘spotted’) espresso with a few drops of milk added

Caffe mocha/Bicerin: 1 part espresso, 1 part hot chocolate, 1 part steamed milk, added in that order.

Doppio: double espresso (2 shots). Standard issue at Londinium Espresso – a single shot really isn’t enough!

Espresso con panna: espresso with a small teaspoon of whipped cream

Espresso ristretto: (Italian for ‘cut off’) usually made by loading enough ground coffee for a double shot, but only drawing through the volume of water that you would for a single shot. So, an espresso of twice the concentration. Only for the brave.

Marocchino: a caffe macchiato topped with a pinch of cocoa.

Granita di caffe: coffee poured over shaved ice and frequently topped with whipped cream (i.e. con panna)

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