Espresso Menu

Espresso / Short Black
Serve in a 70-90 ml demitasse cup & saucer. Extract 25-30 ml of coffee in 25-30 seconds-traditionally served with a glass of water.

Long black, Americano, or Caffe Lungo
Fill a 170-220 ml cup 1/2 – 3/4 (90-150 ml) with hot water and top with a double espresso (50-60 ml) or doppio ristretto (30-40 ml) – served with a saucer, spoon and sugar.

Flat White
25-30 ml shot of espresso topped with freshly heated silky-smooth milk into a 170-220 ml cup leaving up to 5 mm of foam. Serve on a saucer with spoon and sugar.

Café Latte
25-30 ml shot of espresso topped with silky-smooth textured milk served in a 170-220 ml glass leaving 10 mm of combined foam on top. Serve on a saucer with a spoon & sugar.

Cappuccino
25-30 ml shot of espresso topped with silky-smooth textured milk served in a 170-220 ml cup. Leave 10-15 mm of foam on top and dust with chocolate powder.

Short Macchiato or Caffe Macchioto
A dollop of foam or a dash of hot or cold milk added to stain a 25-30 ml shot of espresso. Served in a 70-90 ml piccolo glass & saucer, spoon & sugar.

Long Macchiato or Caffe Macchiato Lungo
Fill a 170-220 ml glass 1/2 – 3/4 (90-150 ml) with hot water and top with an espresso (25-30 ml) or doppio ristretto (30-40 ml) add a dollop of foam or a dash of hot or cold milk to stain – serve on a saucer with spoon and sugar.
* Note that some of the cup types, sizes and measurements may vary between each establishment.

Doppio Espresso or Double Espresso
50-60 ml double handle extracted coffee in 25-30 seconds. Serve in a 70-90 ml demitasse cup & sauce, spoon & sugar – traditionally served with a glass of water.

Ristretto (restricted pour)
10-15 ml extracted coffee in 15-20 seconds. Serve in a 70-90 ml demitasse cup and saucer, spoon & sugar – traditionally served with a glass of water.

Doppio Ristretto or Double Ristretto
30-40 ml of espresso extracted in 18-20 seconds using a double filter basket. Serve in a 70-90 mldemitasse cup leaving 5 mm thick crema. Place on saucer and serve with a spoon and sugar – traditionally served with a glass of water.

Affogato
Serve in a 170-220 ml latte glass cup & saucer, 25-30 ml of espresso over a scoop of ice-cream. Serve with spoon, and saucer. (This line of espresso is fantastic prepared with 15ml of flavoured syrup) caramel, butterscotch, french vanilla, chai, hazelnut, irish cream, amaretto…..etc drizzled on top!

Mocha
Add one teaspoon of chocolate powder to a 25-30ml espresso or 30-40 ml doppio ristretto. Fill a 170-250 ml cup, glass or mug with freshly heated silky-smooth textured milk leaving 10-15 mm of foam on top. Sprinkle with chocolate powder and serve with a saucer spoon and sugar.

Hot Chocolate (white or regular)
Add 20grm of premium chocolate powder mixed with freshly heated silky-smooth milk. Serve in a 170-250 ml cup, glass or mug and finish with dusted chocolate powder on top of 10-15 mm of foam. Serve on a saucer with spoon and sugar-traditionally served with marshmallows.

Vienna
A long black but filled 75% with coffee & water – top with freshly whipped cream & a sprinkle of chocolate powder on top, served in crockery with a saucer, spoon and sugar.

Flavoured Latté:
30ml of flavoured syrup added to 25-30 ml espresso with freshly heated silky-textured milk leaving up to 5 mm of foam on top. Served in a glass with saucer, spoon & sugar.
Plus we do a range of Black and Green TeaDoppio Espresso or Double Espresso
50-60 ml double handle extracted coffee in 25-30 seconds. Serve in a 70-90 ml demitasse cup & sauce, spoon & sugar – traditionally served with a glass of water.
Ristretto (restricted pour)
10-15 ml extracted coffee in 15-20 seconds. Serve in a 70-90 ml demitasse cup and saucer, spoon & sugar – traditionally served with a glass of water.

Doppio Ristretto or Double Ristretto
30-40 ml of espresso extracted in 18-20 seconds using a double filter basket. Serve in a 70-90 ml

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