A perfect cup of espresso is the ultimate coffee brew: full-bodied, rich in flavor and aroma, with an exquisitely pleasant lingering aftertaste. The successfully extracted cup of espresso will be known by the creamy beige layer floating on the top called crema. These characteristics distinguish espresso from coffee.
Espresso Romano. Espresso with a twist of lemon. Italians insist that the addition of the lemon is not Italian, but never the less the name stands.
Espresso Anise. Espresso with a touch of anisette syrup. (You can substitute anisette with other Torani™ flavors).
Caffe Corretto. Traditionally made with espresso and Grappa but can be made with any liqueur.
Espresso Royal or Espresso con Panna. Espresso topped with whipped cream.
Espresso Macchiato. Espresso topped with a dollop of steamed milk.
Cappuccino. 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk.
Latte. A shot of espresso with steamed milk and a slight covering of foam.