The most important coffee specialties

 

Espresso

Water at a temperature between 92 and 94 °C is pressed for 18 to 22 seconds through the very fine ground coffee powder. Now 40 to 50 ml espresso drip into the pre warmed espresso cups. You can tell a perfect espresso by its speckled foam – the famous Crema

Iced Espresso

Pour a dash of espresso and a dash of milk over ice. In Italy they call this caffè con ghiaccia e latte

 

Schümli

The brewing method is the same as for espresso, but with much more water. Due to the Crema resulting from this, it is called Schümli. Typical roastings for this sort of preparation are rather light roast levels.

Cappuccino

The real cappuccino consists of espresso, hot milk and frothed milk. One third of each is filled in cups of 150 to 200 ml and decorated with some cocoa powder on top of the frothed milk.

Caffè Corretto

Espresso, “corrected” with a dash of Grappa, brandy or liqueur.

Caffè Mocca

Yummy! Serve approximately one third espresso, one third boiled milk and one third cocoa in a long glass. The drink can also be prepared with 1 to 2 tablespoons of chocolate syrup and more milk.

 

Latte Macchiato

 

A cup of espresso is poured into a glass filled with hot milk and then topped with frothed milk. Its name “macchiato” is inspired by its speckled look .

Caffè Latte

Fill a big glass to two thirds with hot milk and pour a double espresso on top.

Café au lait

Since the French don’t always take things too seriously, it is sometimes prepared with espresso and sometimes with a very strong filter coffee. A large amount of hot milk is poured either over the espresso or the filter coffee. The café au lait is served in a typical bol, a conical bowl without lid.

Classical iced coffee

Ingredients: 400 g vanilla ice cream with 2 teaspoons of instant coffee or 400g mocha ice cream, 150 ml cream, sugar as desired, 4 chocolate mocha beans. Let the ice cream become a little soft – if vanilla ice cream is used – dissolve the coffee in two tablespoons of hot water und mix both. Stir well with a whisk and fill into big glasses. Cover with lightly sweetened whipped cream and decorate with a mocha bean.

Cool Cappuccino

Ingredients: 1/8 l ice-cold espresso or strong filter coffee, ½ cup of milk, 1/8 l mocha liqueur, 1 portion whipped and sweetened cream flavored with vanilla sugar, some cocoa powder for decoration. Mix the coffee with the milk and the mocha liqueur and fill into a glass. Put a portion of whipped and sweetened cream onto each glass. Decorate with cocoa powder.

 

Espresso Sorbeto

Ingredients: 350 ml brewed espresso, 4 sugar cubes, 450 ml low-fat milk Pour the espresso into an ice tray and let freeze until it has become solid. Process the frozen espresso and the other ingredients for three minutes in a blender until it has become a soft mixture. Or prepare the Sorbeto in an ice cream machine following the instructions for use. Serve in iced glasses. Makes 4-6 portions.

Coffee Cobbler Bourbon

Ingredients: 2 tablespoons fine crushed ice, 1 liqueur glass Bourbon whiskey, 1 liqueur glass of mocha liqueur, strong coffee. Fill the ice into a long, slim glass, pour whiskey and liqueur over it and add coffee. Sweeten as desired. Makes 1 portion.

 

Irish Coffee

Ingredients: 2 cups of cream, 500 ml strong coffee, 4 teaspoons of brown sugar, 8 tablespoons of Irish whiskey. Whip the cream only lightly and put it into the refrigerator. Boil the water and brew the coffee. Put 2 teaspoons of sugar into each glass. Add the strong coffee until the glass is filled to ¾. Add 4 tablespoons of whiskey to each glass. Put a cream topping on each glass. Sip the coffee through the cream topping.

Phärisäer

Ingredients: 100 ml whipped cream, 4 cups of hot and strong coffee (approx. 500 ml), 6-8 teaspoons of sugar, 8 tablespoons of brown rum. Beat the cream until stiff and sweeten with some sugar if desired. Pre warm 4 cups. Fill the hot coffee into the cups and sweeten with 1 or two teaspoons of sugar. Stir in 2 tablespoons of rum per glass. Fill the whipped cream into a piping bag with a medium nozzle and put a big cream rosette onto each coffee.