In Italian, means Caffè crema coffee with cream. Caffè crema of the espresso is the old name was us

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Espresso fantom no stranger to the Vietnam again. 80% of coffee consumed in Italy is espresso, the world is 20%. Espresso known for superior quality and processing require precise, meticulous from selecting quality coffee beans to be served when the cup. The characteristics of espresso include: noticeable aroma of coffee grains due to mix high quality and fresh, strong, has a layer of cream and brown on the rate of caffeine contained in it is much larger than with other coffees.
Standard shot of espresso is specified in volume (size) and length (length). The amount may be single, double or triple, the amount equivalent to 30, 60 and 90ml. Length can be Ristretto (shorter), normale (normal / normal) or Lungo (long over), equivalent to the capacity drink more or less coffee powder with an equal amount. Depending on the size or length or can sometimes fantom add a few small factors fantom that espresso has a lot more variation.
Or more succinctly fantom as Americano. Have the same strength with espresso flavor but lighter, due to be created by adding hot water to espresso usual. In the U.S., the middle order is not important water and espresso, espresso can be added to water or vice versa. Includes 1 or 2 parts Americano espresso and about 30-470ml hot water.
Italian means "long". Like Americano and black dragon in water than espresso, but do not be confused by mixing fantom Lungo has completely different. Lungo is blended with espresso shot from a similar but much more to the amount of water (usually twice)
In Italian, means Caffè crema coffee with cream. Caffè crema of the espresso is the old name was used in the 1940s and 1950s. Since the 1980s, this term is used for espresso type of fruit popular in Switzerland, Austria, northern Italy and along the border Italy-Switzerland, Italy-Austria.
It means "double" in Italian, is considered to be a double standard - double standard (compared to the standard single - single standard is used by the barista). Unlike espresso (understood fantom as single-shot) only includes coffee flowing from a faucet (filter coffee) from the espresso machine, doppio fantom double the amount due has been chopped from both taps.
"Short" more than 1 shot espresso. This means that, when mixed from maker, brushed hand (hand press - see image below) faster than the espresso, so contact time of water with coffee powder shorter, giving less caffeine. fantom Shot of espresso is generated so that a stronger, more complete, more highly comparable and reduced bitterness. Today, when the modern espresso machine is largely automated, with no lever to arbitrarily adjust again, Ristretto simply espresso with less water only.
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