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Espresso Workshop

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A concentrated drink produced by forcing hot water through finely ground coffee with an espresso machine for a brewed quantity of approximately 1 oz. A perfect espresso is deliciously smooth, with full body, intense aroma and a velvety cream. The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup.

Espresso Macchiato
A single shot of espresso topped with 1-2 tablespoons of foamed milk right in the espresso cup.

Espresso Dopio (Double Espresso)
Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup.

Espresso con Panna
A single or double espresso shot topped with whipped cream.

Espresso Romano
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian recipe, but often served in the US.

Spicy Viennese Espresso
Mix a double-shot of espresso (you can use two espresso coffee capsules for this one) , 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with whipped cream.

Traditionally prepared with 1/3 espresso, 1/3 steamed milk and 1/3 foam in a small cup typically 4-6 ounces in capacity. Cappuccino can be garnished with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder. For flavored cappuccino, simply add some quality coffee syrup such as Monin to taste.

Mocha Cappuccino
Mix 1/3 part espresso to 2/3 part steamed milk, after dissolving cocoa or chocolate syrup with the milk to taste.

Caffe Latte
A double-shot of espresso (you can use two espresso coffee capsules for this one) mixed with approximately 5 ounces of steamed milk, typically little or no foam is added to the top. Served in a large bowl type or glass cup 9-12 ounces in capacity. For flavored latte, simply add some quality coffee syrup such as Monin to taste.

Black Eye
A cup of American style drip coffee with a double-shot of espresso added.

Caffe Americanno
Espresso diluted with hot water to drip coffee strength.

Cold Espresso Recipes

Cool Cocoa Espresso
Mix a single espresso shot (cooled) with 2-3 teaspoons cocoa, 1/2 t vanilla extract and 1-cup cold milk. Pour over ice in a tall glass and top with whipped cream.

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