A macchiato is yet another drink that features a combination of milk and espresso. However, a macchiato usually has foamed milk on top, and it might boast a seductive drizzle of caramel.
You have a couple of choices to make when you’re readying a macchiato. If you put cold milk in such a drink, it’s a macchiato freddo, and if you pour in some steamed milk, it becomes a macchiato caldo. Further, you can put in roughly equal amounts of milk and espresso, or you can use up to seven times as much milk as espresso. Whichever options you select, the results are sure to be tasty.
The typical shot of espresso measures 30 milliliters or so, and naturally, many people desire more than that. Fortunately, there’s the doppio, a drink that generally amounts to 60 milliliters of espresso. Indeed, “doppio” is the Italian word for “double.”
Nowadays, the doppio, which is made with a special double coffee filter, is so popular that it has become the normal serving size for espresso in some regions. Thus, if you want a single espresso shot in those places, you must request a “solo.”
“Lungo” means “long” in Italian, and a lungo is an espresso that’s been stretched out with water. When you make a lungo, you employ a standard espresso machine, but you brew a lot more water than you customarily would. Specifically, you’d use three or four times more water than espresso. The resulting taste is mild yet bitter, and the drink has foam on the top.
Remember that with all of the water that’s involved, the extraction part of the brewing process will take longer when you’re working on a longo.
13. Vienna Coffee
Vienna coffee can satisfy your caffeine cravings and your sweet tooth at the same time. This drink is conventionally made with a double shot of black espresso, but you can use coffee if you’d prefer.
Fashioning a Vienna coffee begins with taking a cup and pouring in as much coffee or espresso as you’d like. Just don’t fill the cup all the way. Next, you can add a splash of milk if you want. Now comes the fun part: Spray the cup with whipped cream, stopping every few seconds to thoroughly mix it in with a spoon. Some Vienna coffee recipes call for melted chocolate to be blended in as well. Finally, you can put some of the whipped cream on top of your beverage and decorate it with cinnamon and/or chocolate bits.
Incidentally, if you ask for such a coffee at an eatery in Austria, you’ll probably receive it on a small silver plate, and it’s likely to come with a glass of water and a hunk of chocolate.
View the first article in the series:
The World in a Cup: A Guide to Coffee Drinks from Around the Globe (Part I)