Recipes

As a general rule, you need about seven grams of ground espresso coffee for one cup of espresso. However, this amount can vary depending on the type of coffee, grind size, and brewing method.
The key here is to always experiment a little. With a portafilter machine, you can easily tell by the flow of the espresso whether the amount and grind size are right: if the espresso first drips from the spout and then becomes a fine stream, that’s a good sign of a well-made espresso!

Using the same amount of coffee grounds as an espresso, the only difference between a ristretto and its “big brother” is the shorter brewing time. As a result, instead of the approximately 30 ml of water used for an espresso, only 20–25 ml is used. It therefore tastes much stronger than an espresso and is particularly aromatic.

In German-speaking countries, it used to be popular to drink it with cream instead of milk. However, this version has nothing to do with the authentic “Cappuccino italiano.”
The latter is prepared in equal parts—one-third espresso, one-third milk, and one-third milk foam. It is often served with a sprinkling of cocoa powder. This coffee drink in particular is a wonderful canvas for getting creative with latte art.

This espresso is called a "macchiato"—meaning "stained"—because it is topped with a splash of skim milk and a bit of milk foam.

Unlike a ristretto, a caffè lungo is diluted with water. The cup is filled with up to 50 ml of espresso, resulting in a less strong drink. However, how “long” it is made is a matter of personal preference.

Or "Swiss-style" coffee. In Switzerland, however, it’s often called "Schümli" because of its light crema. Otherwise, it’s typically enjoyed black, without milk.

If you prefer your coffee with milk, a café au lait is the way to go. Opinions differ, however, when it comes to how to make it. Sometimes the hot milk is mixed with a long espresso, sometimes a double espresso, and sometimes even a classic filter coffee. But when it comes to the cup, everyone seems to agree: it has to be a nice, big French “bol”!

To make this, start by pouring a double espresso into a large cup or glass and then top it off with hot milk. Milk foam is generally not used.

In this drink, the espresso is “corretto”—meaning “corrected”—with grappa, sambuca, brandy, or liqueur. Whether it’s appropriate to call it “corrected” in this way, however, is up to each individual to decide.