Caffè espresso or caffè expresso, or just espresso or expresso, is a concentrated beverage brewed by forcing hot water under pressure through finely ground coffee.

Compared to other coffee brewing methods, espresso often has a thicker consistency, a higher concentration of dissolved solids, and crema (foam).[clarification needed] As a result of the pressurized brewing process, all of the flavours and chemicals in a typical cup of coffee are very concentrated.[citation needed] For this reason, espresso is the base for other drinks, such as lattes, cappuccino, macchiato, mochas, and americanos. sell house fast The first machines were introduced in Italy at the beginning of the 20th Century, with the first patent being filed by Luigi Bezzera of Milan, Italy, in 1901, who invented a steam pressure system.[1] In 1938, Cresemonesi introduced a piston based espresso machine, which eliminated the burnt taste associated with the steam pressure units.While espresso has more caffeine per unit volume than most beverages, compared on the basis of usual serving sizes, a 30 mL (1 US fluid ounce) shot of espresso has about half the caffeine of a standard 180 mL (6 US fluid ounces) cup of drip brewed coffee, which varies from 80 to 130 mg,[2] and hence a 60 mL (2  US fl oz) double shot of espresso has about the same caffeine as a 180 ml (6 US fl oz) cup of drip brewed coffee. In coffee brewing terms, espresso and brewed coffee should have the same extraction (about 20% of the coffee grounds are extracted into the coffee liquid), but espresso has a higher brew strength (concentration, in terms of dissolved coffee solids per unit volume), due to its lower water content.Espresso is made by forcing hot water under high pressure through a tightly compacted finely ground coffee.[3] Generally, one uses an espresso machine to make espresso, although there are stove top espresso makers and hand operated devices such as the AeroPress. The act of producing a shot of espresso is often termed “pulling” a shot, originating from lever espresso machines which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at high pressure. Today, however, it is more common for the pressure to be generated by steam or a pump.
This anything goes diet process produces an almost syrupy beverage by extracting and emulsifying the oils in the ground coffee.Espresso is not a specific bean or roast level; it is a coffee brewing method. Any bean or roasting level can be used to produce authentic espresso and different beans have unique flavor profiles lending themselves to different roasting levels and styles.
In Italy, roast levels can vary quite a bit. In Southern Italy, a darker roast is often preferred, but the farther north one goes in the country, the trend moves toward lighter roasts
Espresso is the main type of coffee in many parts of the world, though this is a recent phenomenon.
With the rise of various coffee chains in the 1990s, espresso-based drinks rose in popularity in the United States, with the city of Seattle viewed as one of the origins of modern interest. In addition to the Italian style of coffee, coffee chains typically offer many variations by adding syrups, whipped cream, flavour extracts, soy milk, and various spices to their drinks.
Espresso has become increasingly popular in recent years, in regions where coffee has traditionally been prepared in other ways. In Northern Europe, specialty coffee chains have emerged, selling various sorts of espresso from street corners and high streets.
Home espresso machines have increased in popularity with the general rise of interest in espresso. Today, a wide range of home espresso equipment can be found in kitchen and appliance stores, online vendors, and department stores.
History
The popularity of espresso developed in various ways; a detailed discussion of the spread of espresso is given in (Morris 2007), which is a source of various statements below.
In Italy, the rise of espresso consumption was associated with urbanization, espresso bars providing a place for socialization. Further, coffee prices were controlled by local authorities, provided that the coffee was consumed standing up, encouraging the “stand at a bar” culture.
In the Anglosphere, espresso became popular particularly in the form of cappuccino, due to the tradition of drinking coffee with milk and the exotic appeal of the foam; in the United States this was more often in the form of lattes, particularly with flavored syrups added. The latte is claimed to have been invented in the 1950s by Italian American Lino Meiorin of Caffe Mediterraneum in Berkeley, California, as a long cappuccino, and was then popularized in Seattle,[5] and then nationally and internationally by Seattle-based Starbucks in the late 1980s and 1990s.
In the United Kingdom, espresso grew in popularity among youth in the 1950s, who felt more welcome in the coffee shops than in public houses (pubs).
In Australia, espresso consumption grew in popularity due to the ban on serving alcohol after 6 pm.
Espresso was initially popular particularly within the Italian diaspora, growing in popularity with tourism to Italy exposing others to espresso, as developed by Eiscafès established by Italians in Germany.
Initially expatriate Italian espresso bars were downmarket venues, serving the working class Italian diaspora – and thus providing appeal to the alternative subculture / counterculture; this can still be seen in the United States in Italian American neighborhoods such as Boston’s North End, New York’s Little Italy, and San Francisco’s North Beach. As specialty coffee developed in the 1980s (following earlier developments in the 1970s and even 1960s), an indigenous artisanal coffee culture developed, with espresso instead positioned as an upmarket drink.
Today, coffee culture commentators distinguish large chain, midmarket coffee as “Second Wave Coffee”, and upmarket, artisanal coffee as Third Wave Coffee.
In Northern Europe (particularly Scandinavia) and to a greater extent in most of Central Europe, espresso is associated with European identity, as in New Europe. By contrast, in Hungary, espresso is associated with pre-Communist cafe culture.
In the Middle East, espresso is quite popular and becoming more widely available with the openings of Western coffee shop chains. However, the most common type of coffee remains Turkish coffee which is also served short like espresso. Turkish coffee is almost the same measure of ground coffee as an espresso, added to water and brought to a boil. It is quite common that ground Cardamom is added to the blend of coffee for added flavor.
Currently in Britain espresso is uniformly popular across all pre-retirement age groups, but is unevenly popular across class lines, being primarily associated with educated professionals.
guitar scales Café vs. home
A distinctive feature of espresso as opposed to other coffee is espresso’s association with cafés, due both to the equipment and skill required, and thus espresso has been primarily a social experience.
Initially espresso machines were not available for home use, domestic machines only developing in the 1970s, and remaining expensive, bulky, and requiring skill to operate. In recent years the development of easy-to-use home espresso makers based on coffee pods (like the E.S.E standard[6]) has increased the quantity of espresso consumed at home, though top-quality espresso continues to require expensive equipment and skill, and remains primarily associated with cafés or the enthusiast community.
Shokz GuideEtymology and usage of the term
The origin of the term “espresso” is the subject of considerable debate.[citation needed] Although some Anglo-American dictionaries simply refer to “pressed-out”,[7] “espresso,” much like the English word “express”, conveys the senses of “just for you” and “quickly,” which can be related to the method of espresso preparation”.
The words express, expres and espresso each have several meanings in English, French and Italian. The first meaning is to do with the idea of ‘expressing’ or squeezing the flavour from the coffee using the pressure of the steam. The second meaning is to do with speed, as in a train. Finally there is the notion of doing something ‘expressly’ for a person… The first Bezzera and Pavoni espresso machines in 1906 took forty-five seconds to make a cup of coffee, one at a time, expressly for you. (Bersten (cited below) p. 99) -
Many Latin European countries, such as France and Portugal, use the expresso form.[citation needed] In the United States and Canada, both espresso and expresso are used.[8] Italy uses the term espresso, substituting most x letters in Latin root words with s; x is not considered part of the standard Italian alphabet. Italian people commonly refer to it simply as “caffè” (coffee), espresso being the ordinary coffee to order; in Spain, while “café expreso” is seeing as the more formal denomination, “café solo” (alone, without milk) is the usual way to ask for it when at a bar.
In Slovakia and the Czech republic, espresso is commonly referred to as “presso” and is served with liquid creamer on the side by default.[citation needed] This is referred to as “presso with milk” (presso s mliekom (Slovak)).
Modern espresso, using hot water under pressure, as pioneered by Gaggia in the 1940s, was originally called “crema caffè”, in English “cream coffee”, as can be seen on old Gaggia machines, due to the crema.[9] This term is no longer used, though “crema caffè” and variants (“caffè crema”, “café crema”) find occasional use in branding.
[edit]Shot variables
See also: Doppio, Ristretto, and Lungo
The main variables in a shot of espresso are the size and length.[10][11] Terminology is standardized, but precise sizes and proportions vary substantially.
Cafés generally have a standardized shot (size and length), such as “triple ristretto”,[11] only varying the number of shots in espresso-based drinks such as lattes, but not changing the extraction – changing between a double and a triple require changing the filter basket size, while changing between ristretto, normale, and lungo require changing the grind, and cannot easily be accommodated in a busy café, as fine tweaking of the grind is a central aspect to consistent quality espresso-making, which is disrupted by major changes such as ristretto to lungo.
[edit]Size
The size can be a single, double, or triple, which correspond roughly to a 1, 2, and 3 US fluid ounce (approximately 30, 60 or 90ml) standard (“normale”) shot, and use a proportional amount of ground coffee, roughly 7–8, 14–16, and 21–24 grams; correspondingly sized filter baskets are used. The Italian term doppio is often used for a double, with solo and triplo being more rarely used for singles and triples. The single shot is the traditional shot size, being the maximum that could easily be pulled on a lever machine, while the double is the standard shot today.
Single baskets are sharply tapered or stepped down in diameter to provide comparable depth to the double baskets and, therefore, comparable resistance to water pressure. Most double baskets are gently tapered (the “Faema model”), while others, such as the La Marzocco, have straight sides. Triple baskets are normally straight-sided.
Portafilters will often come with two spouts, usually closely-spaced, and a double-size basket – each spout can optionally dispense into a separate cup, yielding two solo-size (but doppio-brewed) shots, or into a single cup (hence why they are closely spaced). True solo shots are rare, with a single shot in a café generally being half of a doppio shot.
In espresso-based drinks, particularly larger milk-based drinks, a drink with three or four shots of espresso will be called a “triple” or “quad”, respectively, but this does not mean that the shots themselves are triple or quadruple shots. Rather, generally double shots will be used, with 1½ shots used in a triple (split via the two spouts), and 2 shots used in a quad.
Length
The length of the shot can be ristretto (“restricted”), normale/standard (“normal”), or lungo (“long”): these correspond to a smaller or larger drink with the same amount of ground coffee and same level of extraction. Proportions vary, and the volume (and low density) of crema make volume-based comparisons difficult (precise measurement uses the mass of the drink), but proportions of 1:1, 1:2, and 1:3–4 are common for ristretto, normale, and lungo, corresponding to 1, 2, and 3–4 US fl oz (30 ml, 60 ml, 90–120 ml) for a double shot. “Ristretto” is the most commonly used of these terms, and double or triple ristrettos are particularly associated with artisanal espresso.
Ristretto, normale, and lungo are not simply the same shot, stopped at different times – this will result in an underextracted shot (if run too short a time) or an overextracted shot (if run too long a time). Rather, the grind is adjusted (finer for ristretto, coarser for lungo) so that the target volume is achieved by the time extraction finishes.
A significantly longer shot, rare in the Anglosphere, is the caffè crema, which is longer than a lungo, ranging in size from 4–8 US fl oz (120–240 ml), and brewed in the same way, with a coarser grind.
Espresso can also be lengthened by dilution with hot water, as in the Americano or long black.
The method of adding hot water produces a milder version of original flavor, while passing more water through the load of ground coffee will add other flavors to the espresso, which might be unpleasant for some people.
Espresso-based drinks
In addition to being served alone, espresso is frequently blended, notably with milk (either steamed (without significant foam), wet foamed (“microfoam”), or dry foamed) and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte, while espresso and water drinks especially include the Americano and long black. Others include the red eye and latte macchiato. The cortado, piccolo, and galão are made primarily with steamed milk with little or no foam.
In order of size, these may be organized as follows:
Traditional Macchiato: 35–40 ml, 1 shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)
Modern Macchiato: 60 ml or 120 ml, 1 or 2 shots (30 or 60 ml), with 1:1 milk
Cortado: 60 ml, 1 shot with 1:1 milk, little foam
Piccolo: 90 ml, 1 shot (30 ml) with 1:2 milk, little foam
Galão: 120 ml, 1 shot with 1:3 milk, little foam
Flat white: 150 ml, 1 or 2 shots (30 or 60 ml), with 1:4 or 2:3 milk
Cappuccino: 150–180 ml, 1 or 2 shots (30 or 60 ml), traditionally with significant dry foam, today often found with wet foam
Latte: 240–600 ml, 2+ shots (60 ml), with 1:3–1:9 milk
Methods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a shot glass or specialized espresso brew pitcher may be used. This “pouring into an existing glass” is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with existing water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done.

We Buy Any House Caffè espresso or caffè expresso, or just espresso or expresso, is a concentrated beverage brewed by forcing hot water under pressure through finely ground coffee. espresso is a perefect drink  if you are using intermittent fasting Compared to other coffee brewing methods, espresso often has a thicker consistency, a higher concentration of dissolved solids, and crema (foam).[clarification needed] As a result of the pressurized brewing process, all of the flavours and chemicals in a typical cup of coffee are very concentrated.[citation needed] For this reason, espresso is the base for other drinks, such as lattes, cappuccino, macchiato, mochas, and americanos.[citation needed]The first machines were introduced in Italy at the beginning of the 20th Century, with the first patent being filed by Luigi Bezzera of Milan, Italy, in 1901, who invented a steam pressure system.[1] In 1938, Cresemonesi introduced a piston based espresso machine, which eliminated the burnt taste associated with the steam pressure units.[1]While espresso has more caffeine per unit volume than most beverages, compared on the basis of usual serving sizes, a 30 mL (1 US fluid ounce) shot of espresso has about half the caffeine of a standard 180 mL (6 US fluid ounces) cup of drip brewed coffee, which varies from 80 to 130 mg,[2] and hence a 60 mL (2  US fl oz) double shot of espresso has about the same caffeine as a 180 ml (6 US fl oz) cup of drip brewed coffee. In coffee brewing terms, espresso and brewed coffee should have the same extraction (about 20% of the coffee grounds are extracted into the coffee liquid), but espresso has a higher brew strength (concentration, in terms of dissolved coffee solids per unit volume), due to its lower water content.Espresso is made by forcing hot water under high pressure through a tightly compacted finely ground coffee.[3] Generally, one uses an espresso machine to make espresso, although there are stove top espresso makers and hand operated devices such as the AeroPress. The act of producing a shot of espresso is often termed “pulling” a shot, originating from lever espresso machines which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at high pressure. Today, however, it is more common for the pressure to be generated by steam or a pump.This process produces an almost syrupy beverage by extracting and emulsifying the oils in the ground coffee.Espresso is not a specific bean or roast level; it is a coffee brewing method. Any bean or roasting level can be used to produce authentic espresso and different beans have unique flavor profiles lending themselves to different roasting levels and styles.In Italy, roast levels can vary quite a bit. In Southern Italy, a darker roast is often preferred, but the farther north one goes in the country, the trend moves toward lighter roastsEspresso is the main type of coffee in many parts of the world, though this is a recent phenomenon.With the rise of various coffee chains in the 1990s, espresso-based drinks rose in popularity in the United States, with the city of Seattle viewed as one of the origins of modern interest. In addition to the Italian style of coffee, coffee chains typically offer many variations by adding syrups, whipped cream, flavour extracts, soy milk, and various spices to their drinks.Espresso has become increasingly popular in recent years, in regions where coffee has traditionally been prepared in other ways. In Northern Europe, specialty coffee chains have emerged, selling various sorts of espresso from street corners and high streets.Home espresso machines have increased in popularity with the general rise of interest in espresso. Today, a wide range of home espresso equipment can be found in kitchen and appliance stores, online vendors, and department stores.[edit]HistoryThe popularity of espresso developed in various ways; a detailed discussion of the spread of espresso is given in (Morris 2007), which is a source of various statements below.In Italy, the rise of espresso consumption was associated with urbanization, espresso bars providing a place for socialization. Further, coffee prices were controlled by local authorities, provided that the coffee was consumed standing up, encouraging the “stand at a bar” culture.In the Anglosphere, espresso became popular particularly in the form of cappuccino, due to the tradition of drinking coffee with milk and the exotic appeal of the foam; in the United States this was more often in the form of lattes, particularly with flavored syrups added. The latte is claimed to have been invented in the 1950s by Italian American Lino Meiorin of Caffe Mediterraneum in Berkeley, California, as a long cappuccino, and was then popularized in Seattle,[5] and then nationally and internationally by Seattle-based Starbucks in the late 1980s and 1990s.In the United Kingdom, espresso grew in popularity among youth in the 1950s, who felt more welcome in the coffee shops than in public houses (pubs).In Australia, espresso consumption grew in popularity due to the ban on serving alcohol after 6 pm.Espresso was initially popular particularly within the Italian diaspora, growing in popularity with tourism to Italy exposing others to espresso, as developed by Eiscafès established by Italians in Germany.Initially expatriate Italian espresso bars were downmarket venues, serving the working class Italian diaspora – and thus providing appeal to the alternative subculture / counterculture; this can still be seen in the United States in Italian American neighborhoods such as Boston’s North End, New York’s Little Italy, and San Francisco’s North Beach. As specialty coffee developed in the 1980s (following earlier developments in the 1970s and even 1960s), an indigenous artisanal coffee culture developed, with espresso instead positioned as an upmarket drink.Today, coffee culture commentators distinguish large chain, midmarket coffee as “Second Wave Coffee”, and upmarket, artisanal coffee as Third Wave Coffee.In Northern Europe (particularly Scandinavia) and to a greater extent in most of Central Europe, espresso is associated with European identity, as in New Europe. By contrast, in Hungary, espresso is associated with pre-Communist cafe culture.In the Middle East, espresso is quite popular and becoming more widely available with the openings of Western coffee shop chains. However, the most common type of coffee remains Turkish coffee which is also served short like espresso. Turkish coffee is almost the same measure of ground coffee as an espresso, added to water and brought to a boil. It is quite common that ground Cardamom is added to the blend of coffee for added flavor.Currently in Britain espresso is uniformly popular across all pre-retirement age groups, but is unevenly popular across class lines, being primarily associated with educated professionals.[edit]Café vs. homeA distinctive feature of espresso as opposed to other coffee is espresso’s association with cafés, due both to the equipment and skill required, and thus espresso has been primarily a social experience.Initially espresso machines were not available for home use, domestic machines only developing in the 1970s, and remaining expensive, bulky, and requiring skill to operate. In recent years the development of easy-to-use home espresso makers based on coffee pods (like the E.S.E standard[6]) has increased the quantity of espresso consumed at home, though top-quality espresso continues to require expensive equipment and skill, and remains primarily associated with cafés or the enthusiast community.[edit]Etymology and usage of the term
The origin of the term “espresso” is the subject of considerable debate.[citation needed] Although some Anglo-American dictionaries simply refer to “pressed-out”,[7] “espresso,” much like the English word “express”, conveys the senses of “just for you” and “quickly,” which can be related to the method of espresso preparation”.The words express, expres and espresso each have several meanings in English, French and Italian. The first meaning is to do with the idea of ‘expressing’ or squeezing the flavour from the coffee using the pressure of the steam. The second meaning is to do with speed, as in a train. Finally there is the notion of doing something ‘expressly’ for a person… The first Bezzera and Pavoni espresso machines in 1906 took forty-five seconds to make a cup of coffee, one at a time, expressly for you. (Bersten (cited below) p. 99) -Many Latin European countries, such as France and Portugal, use the expresso form.[citation needed] In the United States and Canada, both espresso and expresso are used.[8] Italy uses the term espresso, substituting most x letters in Latin root words with s; x is not considered part of the standard Italian alphabet. Italian people commonly refer to it simply as “caffè” (coffee), espresso being the ordinary coffee to order; in Spain, while “café expreso” is seeing as the more formal denomination, “café solo” (alone, without milk) is the usual way to ask for it when at a bar.In Slovakia and the Czech republic, espresso is commonly referred to as “presso” and is served with liquid creamer on the side by default.[citation needed] This is referred to as “presso with milk” (presso s mliekom (Slovak)).Modern espresso, using hot water under pressure, as pioneered by Gaggia in the 1940s, was originally called “crema caffè”, in English “cream coffee”, as can be seen on old Gaggia machines, due to the crema.[9] This term is no longer used, though “crema caffè” and variants (“caffè crema”, “café crema”) find occasional use in branding.[edit]Shot variables
See also: Doppio, Ristretto, and LungoThe main variables in a shot of espresso are the size and length.[10][11] Terminology is standardized, but precise sizes and proportions vary substantially.Cafés generally have a standardized shot (size and length), such as “triple ristretto”,[11] only varying the number of shots in espresso-based drinks such as lattes, but not changing the extraction – changing between a double and a triple require changing the filter basket size, while changing between ristretto, normale, and lungo require changing the grind, and cannot easily be accommodated in a busy café, as fine tweaking of the grind is a central aspect to consistent quality espresso-making, which is disrupted by major changes such as ristretto to lungo.[edit]SizeThe size can be a single, double, or triple, which correspond roughly to a 1, 2, and 3 US fluid ounce (approximately 30, 60 or 90ml) standard (“normale”) shot, and use a proportional amount of ground coffee, roughly 7–8, 14–16, and 21–24 grams; correspondingly sized filter baskets are used. The Italian term doppio is often used for a double, with solo and triplo being more rarely used for singles and triples. The single shot is the traditional shot size, being the maximum that could easily be pulled on a lever machine, while the double is the standard shot today.Single baskets are sharply tapered or stepped down in diameter to provide comparable depth to the double baskets and, therefore, comparable resistance to water pressure. Most double baskets are gently tapered (the “Faema model”), while others, such as the La Marzocco, have straight sides. Triple baskets are normally straight-sided.Portafilters will often come with two spouts, usually closely-spaced, and a double-size basket – each spout can optionally dispense into a separate cup, yielding two solo-size (but doppio-brewed) shots, or into a single cup (hence why they are closely spaced). True solo shots are rare, with a single shot in a café generally being half of a doppio shot.In espresso-based drinks, particularly larger milk-based drinks, a drink with three or four shots of espresso will be called a “triple” or “quad”, respectively, but this does not mean that the shots themselves are triple or quadruple shots. Rather, generally double shots will be used, with 1½ shots used in a triple (split via the two spouts), and 2 shots used in a quad.LengthThe length of the shot can be ristretto (“restricted”), normale/standard (“normal”), or lungo (“long”): these correspond to a smaller or larger drink with the same amount of ground coffee and same level of extraction. Proportions vary, and the volume (and low density) of crema make volume-based comparisons difficult (precise measurement uses the mass of the drink), but proportions of 1:1, 1:2, and 1:3–4 are common for ristretto, normale, and lungo, corresponding to 1, 2, and 3–4 US fl oz (30 ml, 60 ml, 90–120 ml) for a double shot. “Ristretto” is the most commonly used of these terms, and double or triple ristrettos are particularly associated with artisanal espresso.Ristretto, normale, and lungo are not simply the same shot, stopped at different times – this will result in an underextracted shot (if run too short a time) or an overextracted shot (if run too long a time). Rather, the grind is adjusted (finer for ristretto, coarser for lungo) so that the target volume is achieved by the time extraction finishes.A significantly longer shot, rare in the Anglosphere, is the caffè crema, which is longer than a lungo, ranging in size from 4–8 US fl oz (120–240 ml), and brewed in the same way, with a coarser grind.Espresso can also be lengthened by dilution with hot water, as in the Americano or long black.The method of adding hot water produces a milder version of original flavor, while passing more water through the load of ground coffee will add other flavors to the espresso, which might be unpleasant for some people.Espresso-based drinksIn addition to being served alone, espresso is frequently blended, notably with milk (either steamed (without significant foam), wet foamed (“microfoam”), or dry foamed) and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte, while espresso and water drinks especially include the Americano and long black. Others include the red eye and latte macchiato. The cortado, piccolo, and galão are made primarily with steamed milk with little or no foam.In order of size, these may be organized as follows:Traditional Macchiato: 35–40 ml, 1 shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)Modern Macchiato: 60 ml or 120 ml, 1 or 2 shots (30 or 60 ml), with 1:1 milkCortado: 60 ml, 1 shot with 1:1 milk, little foamPiccolo: 90 ml, 1 shot (30 ml) with 1:2 milk, little foamGalão: 120 ml, 1 shot with 1:3 milk, little foamFlat white: 150 ml, 1 or 2 shots (30 or 60 ml), with 1:4 or 2:3 milkCappuccino: 150–180 ml, 1 or 2 shots (30 or 60 ml), traditionally with significant dry foam, today often found with wet foamLatte: 240–600 ml, 2+ shots (60 ml), with 1:3–1:9 milkMethods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a shot glass or specialized espresso brew pitcher may be used. This “pouring into an existing glass” is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with existing water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done.