Everyone knows them, but very few prepare them themselves.
Popular espresso specialities
For this Italian classic, first pour hot milk on a freshly brewed espresso, and then top it with creamy milk foam. It is typically served in a large, conical cup with a sprinkle of cocoa powder.
To get that “marked” (“macchiato”) look, just fill a tall glass with 2/3 hot milk and 1/3 milk foam. Then slowly pour in a shot of espresso, ideally from a small pot, to get the desired three-layer look.
Hot milk (optional)
“Macchiato” means “marked” – a freshly brewed espresso is marked with a topping of milk foam. Unlike a cappuccino, normally an espresso macchiato does not contain hot milk, although it is naturally permitted.
Alfredo Espresso (long or doppio)
Milk foam (optional)
First fill a large cup half-full with a long or doppio espresso, and then pour in hot milk. The caffè latte can be crowned with a tablespoon of milk foam if desired.
Cocoa (made with milk)
A moccachino is a cocoa drink enhanced with espresso and a dab of milk foam. To make this sweet treat fill a tall glass 2/3 with cocoa, add an espresso, and then top it with milk foam. Garnish with a pinch of cocoa powder.
Alfredo Espresso Caffè (coarse ground)
For a caffè crema, also known as Schümli in Switzerland, you’ll need lighter-roasted coffee beans, like our Alfredo Espresso Caffè. Just like espresso, this is brewed under high pressure, which results in the eponymous crema. What’s important is the somewhat coarser grind and about 50% more water.