Coming from the Italian for “restrained, tight”, a Ristretto is a very short espresso. For the same amount of coffee (7g in general), a Ristretto coffee will only put 20ml of water into the cup, half that of a normal espresso. In fact, it is especially appreciated for its body and its aromatic richness.
Also known by the name, tight coffee, it is appreciated for its generous smoothness and is made via high-pressure percolation (in Italian, espresso means “extracted by pressure”). Espressos are available in many blends, each one offering a specific intensity. L’OR Espresso preserves the essence of each blend in an aluminium capsule specifically packaged to release all of the espresso aromas in the cup.
Also known as a long coffee, it is made with twice as much water running through the same amount of coffee as for an espresso. L’OR Espresso Lungos are specifically designed to produce a large cup (110ml) of a long and intense espresso with a perfect consistency.
One of the most popular milky coffee drinks there is: the cappuccino. Originated in Italy, the cappuccino has an espresso at its base and is topped with hot milk and a dense layer of microfoam. Some argue that a cappuccino is only a cappuccino when topped off with a sprinkle of cacao. We recommend the Espresso Extremo for your ultimate cappuccino experience.
A macchiato is basically an espresso with a dollop of steamed milk and foam on top of it. The milk slightly calms the harshness of the espresso and therefore makes a perfect drink for those who enjoy an espresso, but with a little less kick. As a base, why not try out our Espresso Supremo?
Probably one of the most photogenic drinks there is: the latte macchiato. With its typical three layers, the latte macchiato is often served in a long glass so those layers can be shown. It contains mostly steamed milk, marked with espresso and a little foam layer on top. Perfect for those who like their drink creamy.
Originated in Australia, the flat white needs a little more explanation, as there appear to be several views on how a flat white should be made. You will find that different countries and cafés have different takes on serving the flat white. One way to serve it, is a shot of espresso with steamed milk, so no foam at all. Another, more common but also more advanced way to serve the flat white, is by swirling a milk- and microfoam mixture into a shot of espresso, aiming not to let the foam separate from the milk. This way, the drink looks quite similar to a latte, but has one really important difference: the taste.
The flat white should have a strong coffee flavour and a velvety sense of mouth feeling due to the microfoam. This is a great alternative if you feel like having a cappuccino but want to try something else for a change!