The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated 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.
A single shot of espresso topped with 1-2 tablespoons of frothed milk.
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian recipe, but often served in the US.
Espresso diluted with hot water to drip coffee strength.
Typically 1/3 part espresso to 2/3 part frothed milk in a 5 ounce cappuccino cup, then top the Cappuccino with foam from the frothed milk. Cappuccino can be garnished with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder.
Café au Lait or Caffe Latte
Referred to by the French as Cafe au Lait and the Spanish as Cafe con Leche. A shot of espresso (about 1.5 ounces) mixed with about 5 ounces of steamed milk. Usually little or no foam is added to the top. Serve in a large 8 ounce bowl-shaped heavy cup.
Mix 1/3 part espresso to 2/3 part steamed milk, after dissolving cocoa or chocolate syrup with the milk to taste.
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