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Authentic Espresso or Cappuccino
for this recipe, you’ll need an electric or top-of-the-stove espresso maker. Later in the book, you’ll see a photo of the authentic espresso maker given to me by son, Bob, during his year-long art history study in Florence, Italy. His Italian family used one like this on a daily basis.
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Serving
Equipment
- Espresso Machine
- Espresso Cup
Ingredients
- 2, 2-1/2 espresso sized cups water use larger amount forCappuccino
- 1 tbsp finely ground espresso coffee
- ½ cup cold milk, 2% milk fat for cappuccino
- 2 sugar cubes (optional)
- 2 lemon twists (optional)
Instructions
FOR ESPRESSO
- PUT two espresso-sized cups cold water into the reservoir of an espressomachine
- Lock the reservoir
- Place the espresso coffee into the filter and snap the filter into place
- Turn on machine
- Espresso will brew in two and one-half to four minutes
- Serve hot, in small cups
- If desired, serve with a sugar cube or lemon twist
FOR CAPPUCCINO
- use the larger amount of water and place in reservoir
- Follow the above recipe
- When unit begins to brew espresso coffee, place steam nozzle of unit into the top one-half inch of the pitcher of cold milk
- Allow the steam to froth and bubble the milk for a full one minute
- Milk will expand to fill the pitcher and will be hot with a dry froth
- Spoon froth from the milk onto the cups of espresso. Serve immediately
Notes
- 25%calories from fat
- 70 mg caffeine (made with regular coffee)
Nutrition
Serving: 1gSodium: 40mgPotassium: 177mgCholesterol: 5mgCalories: 46kcalFat: 1gProtein: 6gCarbohydrates: 2g
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