Oct 6th, 2009 ~ Auburn Hills, MI
Oct 7th ~ Columbus, OH
Oct 9th ~ Des Moines, IA
Oct 10th ~ Milwaukee, WI
Oct 12th ~ Tulsa, OK
Oct 15th ~ San Antonio, TX
Oct 18th ~ Dallas, TX
Oct 20th ~ New Orleans, LA
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 "Project Green"
Kick-off: May 09
About: Pledge to make a few simple changes. Together we can make a difference in the world.
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Webmaster: Quivi
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Opened: April 1st 2006
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Project: MCT Loves Miley!
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There's soooo many types of coffee its super easy to get lost. Not only there's tons of beans from around the world and combinations, but the names of the types can be confussing... capuccino, lungom ristreto, macchiato... here's the basic guide:
Ristretto: (or short shot) Meaning restricted, this is a shot that is stopped at ¾ of an ounce. This restricted extraction ensures that only the best qualities of the coffee are extracted and not the bitter elements. This is the preferred straight shot in Europe.
The Single: Basically a shot extracted to 1 ounce.
The Lungo: (or long shot) a shot extracted to 1.5 ounces.
The Double: A 2 ounce shot using twice as much coffee in the portafilter.
Americano: regular strength cup of coffee. Simply extract a shot of espresso and fill the rest of the 6 to 8 ounce cup with hot water. This makes a smooth cup of coffee similar to drip brewed.
Espresso Macchiato: Macchiato means “marked” in Italian. Therefore this drink is a shot of espresso marked with a small amount of foamed milk dabbed on top with a spoon and served in a demitasse.
Espresso Con Panna: Con Panna means “with cream” so basically this drink is the same as a Macchiato except using a dab of whipped cream instead of foamed milk.
Cappuccino: By far the most difficult coffee drink to prepare properly, there are misconceptions about the cappuccino in the United States. Most Americans think of a cappuccino as espresso with dry, tasteless foam spooned on top. When prepared properly, a cappuccino is made with velvety, wet foam that mixes with the pour instead of a large bubbled meringue floating on top of the espresso. The secret is discussed on my frothing milk page. But simply stated, the cappuccino is a shot of espresso with steamed milk poured in without holding back the foam (like in a latte).
The Caffe Latte: coffee drink preferred by most Americans and is easy to prepare. Start with a single shot of espresso for a 6 to 8 ounce drink. Pour in steamed milk, but hold back the foam with your spoon until about 70% to 75% full. Then top it off with foam. For a larger latte (12 to 16 ounces) use a double shot to maintain the coffee flavor.
Caffe Mocha: variation of the latte but with chocolate syrup added before adding the steamed milk. After the milk is added, an additional stir may be required. Typically, mochas are topped with whipped cream and sometimes chocolate sprinkles.
Flavored Lattes and Cappuccinos: There are many high quality flavored syrups on the market that can flavor any kind of coffee drink. Some of the more common flavors are vanilla, hazelnut, Irish crème, caramel, peppermint, and butter rum. Even some fruit flavors do well in coffee. Just add the syrup to the espresso, stir, and add steamed milk and stir once more. If you like, top with whipped cream and/or sprinkles.
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"Breakout" album
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