Archived posting to the Leica Users Group, 2002/01/30
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 03:16 PM 1/30/02 -0800, Joseph Codispoti wrote: >Some espresso terminology: > a.. Espresso: Coffee that is extracted through high pressure > b.. Cappuccino: (literally "little cap"): espresso with foamed milk cap > c.. Caffč latte: espresso with foamed milk > d.. Latte (US term): espresso with lots of foamed milk > e.. Ristretto: reduced portion (about 1/2 ounce) for intravenous >consumption > f.. Normale: regular portion (1 ounce) > g.. Lungo: diluted portion (about 1-1/2 ounce) for the wimpy > h.. Corretto: fortified with liqueur (grappa, cognac, schnapps) > i.. Crema: the layer of orange/tan foam topping the espresso > j.. Salute: here is to you (but you drink it yourself) >In Italy a latte and cappuccino are the same thing. Now I see why so many of you guys are so whacked out all the time. This stuff sounds positively nauseating. Cuique sua res, old chap, and verb. sap. and all that! Marc msmall@roanoke.infi.net FAX: +276/343-7315 Cha robh bąs fir gun ghrąs fir! - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html