Hot water is forced through packed ground dark coffee powder under approximately 9-bar pressure. As a result, a rich foam "crema" forms on top of the coffee. The process uses approximately 7 grams of coffee and 35 ml of water per cup. Espresso is the basis for making all special coffees.
Cappuccino is a milk coffee originating from Italy where in a cappuccino cup 2/3 whipped milk is added to 1/3 espresso and decorated with cocoa powder, cinnamon or chocolate.
2/3 steamed milk (not whipped) and 1/3 espresso is poured into a tall latte glass. If the espresso is poured through the milk brusquely, the drink will appear layered. Latte can be decorated with milk foam, also helping to maintain the temperature of the drink.
French milk coffee drunk out of a large café au lait bowl. In order to make a cup of this strong coffee drink, you take 2 coffee ladlefuls of especially dark roasted coffee powder. Equal quantities of coffee and heated milk are poured simultaneously into a wide-shaped bowl. If you want, you can add sugar.
Mochaccino consists of four layers - espresso, heated milk, liquid cocoa and milk foam - that with skilful preparation form a drink with distinctive layers.
Espresso and milk foam: the prepared espresso is decorated with milk foam. Resembles a small cappuccino, but is stronger and more aromatic.
Pour hot milk into a cup, add cocoa and sugar. Stir and drink while hot.
1 tsp of cocoa powder is dissolved in a glass of hot milk and flavoured with either honey or sugar.
