Recipes
Espresso
Espresso as its name indicates, is a coffee prepared to be tasted on the moment. An espresso prepared with the illy blend is stimulating but has a caffeine content lower that other blends.
Ingredients: Coffee powder ground at the moment
The ideal volume is 25-30cc
Cappuccino
An illy espresso served in a large cup with abundant warm emulsified milk.
Ingredients: an illy espresso and 110cc warm emuslsified milk.
It can be decorated with cocoa. It is better to add the cocoa powder before the milk.
Espresso lungo An illy espresso served with a small pitcher of warm water. |
Espresso ristretto An illy espresso in which the volume is markedly reduced. |
Doppio espresso Two illy espresso served in a medium-sized cup. |
Deceffeinato A decaffeinated coffee is acoffe in which the 100% arabica blend is the same, but from which the caffeine has been removed (max content 0.05%) |
Gocciato An illy espresso with the addition of a drop of warm emulsified milk.
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Macchiato freddo An illy espresso with the addition of cold milk on the side.
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Macchiato caldo An illy espresso with the addition of abundant warm emulsifiel milk.
It resembles a reduced version of a cappuccino and can be with cocoa. |
Capo triestino An illy espresso with the addition of abundant warm emulsifiel milk.
Generally consumed by persons who prefer to drink coffee in a glass and want a longer macchiato caldo. |
Con panna An illy espresso served with a cup of whipped cream on the side.
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Corretto An illy espresso served with a glass of liqueur.
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All'americana An illy espresso served in a large cup and diluted with hot water. |
Marocchino An illy espresso served in a glass with the addition of dense hot chocolate and warm emulsified milk.
First pour the hot chocolate, then the espresso, then the milk froth and sprinkle with cocoa. |
Cappuccino viennese An illy espresso with theaddition of warm emulsified milk and whipped cream, sprinkled with cocoa powder.
Served in the sam ecup used for cappuccino but with less froth and less milk to compensate the volume of cream. |
Caffelatte An illy espresso with the addition of arm emulsified milk. Can be served in glasses of different formats.
A caffelatte is different from a cappuccino because it has less foam, and from a latte macchiato because if has more coffee. The amount of milk varies according to the container in which it is served. |
Latte macciato Warm emulsified milk served in a cappuccino cup accompanied by a small pitcher of espresso coffee.
Serving the illy espresso separately allows you to choose the amount of espresso to add to the milk. |
Shakerato The best way to enjoy a cold espersso.
Prepare a long espresso. Mix all the ingredients in the saker and shake well (at least 40 vigorous movements). Pour the contents into a glass through a stainer. |
Frappe al caffe A foam of cold coffee and ice, emulsified immediately before serving.
Crush the ice and mix in a blender with the liquid sugar and the espresso for about one minute (until it reaches a cremy consistency). Gently pour into the glass. |
Greco originale A more substantial iced coffee.
Crush the ice and place in the glass, pour the coffee then the cream without mixing them and finish with the cocoa powder. |
Ritorno Altrenative to the classic Black Russian.
Mix all the ingredients in the shaker and shake well. Pour the contents into a glass with the ice. |
Sorbetto al caffee A thirst - quenching drink with strong taste of coffee.
Prepare the coffee and mix with the sugar, leave to cool, add the water and put in the whisk machine at 0°C. During the night set the temperature at 2°C. |
Granita al caffee - traditional Refreshing and thirst0quenching drink typical of southern Italy, to be tasted with a spoon, possibly with cream.
Pour the warm coffe info a freezer container and add the sugar. Place in the freezer, mic from time to time with a non-metalic spatula until it reaches a semi-solid consistency, with visible ice crystals. |
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Cristina A strong after-dinner drink.
Lightly whip the liquid cream in the shaker. Mix the other ingredients in the mixing glass and pour into a chilled glass. Use the stainer to filter the ice. |
Beatrice An alternative to the classic Alexander.
Lightly whip the liquid cream in the shaker. Mix the other ingredients in the mixing glass and pour into a chilled glass. Use the stainer to filter the ice. Gently pour the cream. Garnish with two roasted coffee beans. |
Coffee time Similar to Beatrice but with Cointreau.
Lightly whip the liquid cream in the shaker. Mix the other ingredients in the mixing glass and pour into a chilled glass. Use the stainer to filter the ice. Gently pour the cream. Garnish with orange zest. |
Nadar A creamy ice cream-based cocktail.
Mix all the ingredients in a blender and pour into a chilled glass. Sprinkle with cocoa. |
Affogato Two tea-spoons of vanilla ice cream immersed in hot coffee.
Put the two tea-spoons of ice cream in a glass and pour on the hot espresso coffee. |
Moko A creamy ice cream-based cocktail.
Mix all the ingredients in a blender and pour into a chilled glass. Sprinkle with cocoa. |
Noir A creamy ice cream-based cocktail.
Mix all the ingredients in a blender and pour into a chilled glass and garnish with a slice of mandarin. |
Ossessione A creamy ice cream-based cocktail.
Mix all the ingredients in a blender, pour into a chilled glass. Garnish with two roasted coffee beans. |
Choko A creamy ice cream-based cocktail.
Mix all the ingredients in a blender, pour into a chilled glass. Pare a 10cm piece of lemon zest, knot it and place as a garnish. |
New age A creamy ice cream-based cocktail.
Mix all the ingredients in a blender, pour into a chilled glass. Pare a 10cm piece of lemon zest, knot it and place as a garnish. |
Irish coffee A classic where the doses are adapted to the correct volume of espresso.
Lightly whip the cream in the special shaker. Warm the whisky and sugar directly in the glass. Pour the espresso and finally the cream, leaving it on the surface (if necessary use a tea-spoon). Garnish with two coffee beans and a sprinkling of cocoa. |
Keoke A sweeter version of irish coffee.
Lightly whip the cream in the special shaker. Warm the cocoa cream and the coffee liqueur with steam directly in the glass. Pour the espresso and finally the cream, leaving it on the surface (if necessary use a tea-spoon). Garnish with a sprinkling of cocoa. |
Giamaicano A more aromatic version of irish Coffee.
Lightly whip the cream in the special shaker. Warm the rum, the liqueur and the sugar with steam directly in the glass. Pour the espresso and finally the cream, leaving it on the surface (if necessary use a teaspoon). Garnish with the brown sugar. |
Massicano Similar to Irish Coffee, with more flavour.
Lightly whip the cream in the special shaker. Warm the tequila, the liqueur and the sugar with steam directly in the glass. Pour the espresso and finally the cream, leaving it on the surface (if necessary use a teaspoon). Garnish with the brown sugar. |
Amore The Italian version of Irish Coffee.
Lightly whip the cream in the special shaker. Warm the Amaretto di Saronno, with steam directly in the glass. Pour the espresso and finally the cream, leaving it on the surface (if necessary use a teaspoon). Garnish with the two roasted coffee beans. |