Espresso
Ristretto
A "restricted" shot: the same grounds, stopped early. Less water means sweeter and syrupy, with less bitterness.
How it's made
- Start with a hot cup.
- Pour in the ristretto: 20 ml.
Its proportions
What makes it this drink and not its neighbour on the menu. The café in Cuppology judges every one by these.
- Shot: ristretto
- Coffee 10–30 ml
More espresso
- Espresso: About 30 ml of coffee pushed through fine grounds under pressure.
- Lungo: A "long" shot: more water through the same grounds.
- Doppio: A double espresso from a double basket.
- Long black: Hot water first, then a double shot on top, so the crema survives.
- Americano: Espresso first, topped up with plenty of hot water.
- White americano: An americano with a splash of milk, hot or cold.
- Café bombón: From Valencia: condensed milk in the bottom of a small glass and an espresso poured gently over it, so it sits in two layers, white under black, until it is stirred.