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Espresso Espresso has no milk, just pure coffee. Most traditional coffee recipes revolve around a single or double espresso shots. If you are a coffee connoisseur then you should try and learn how to make one.  It is generally made from a single 1 oz shot of coffee made with 7 Gms of finely ground coffee extracted at between 18 and 25 seconds. There are many recopies and this is small selection to choose from – Americano (American) – This is espresso shot that is diluted to taste with hot water. The name was given to insult Americans who the Europeans believed were not up to drinking full espressos. Black coffee: Coffee served with no milk. Cappuccino Cappuccino usually consists of equal parts espresso, steamed milk, and frothed milk. All this makes the coffee taste more diluted and weaker. Some coffee shops will sprinkle cinnamon or flaked chocolate on top and other will add more milk than others. All shops make some variance to suit the taste of regular customers...

  A cup of hot coffee with a thick layer of froth on it is delightful when you serve it sprinkled with a little chocolate powder. A pretty sight too. But what makes the froth and keeps it? When you beat coffee powder with granulated sugar with a few drops of water, there are two things that happen…the sugar granules mingle with the coffee grains as they melt allowing for the flavours to develop fully. So by the time the hot milk is ready to be poured into this mixture, the full flavour is ready! Secondly, while beating the coffee powder with the sugar a lot of air is incorporated. This air forms the bubbly froth on the top of the cup. For best results, use full cream milk. The froth is thicker, creamier and lasts till you finish drinking it all up! Unfortunately, frothy coffee is not possible for those who favour skimmed milk! There is no fat to sustain the air bubbles inspite of beating the coffee with sugar. But, yes, the coffee flavour will be much stronger.