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A Turkish proverb says COFFEE Should be:

HOT AS HELL

black AS DEATH

& Sweet AS

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However you like your coffee - there's plenty to choose from below!

ESPRESSO: A short black or standard pour, frawn for 15 to 20 seconds (50-60mls), presented with a rich golden "crema". Serve in a short glass or porcelain cup.

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MOCHA: One third espresso, 10 mls chocolate syrup and two thirds frothed milk. Serve in a tall glass and dust with chocolate
DOPPIO: A double strength pour espresso using double the amount of coffee, with approximately 50-60ml of water. RISTRETTO: A short pour of espresso, drawn for 10 - 12 seconds (30-35ml from double shot of coffee). A very traditional Italian espresso! CORRETTO: An espresso with a shot of alcohol, usually brandy, sambucca or grappa.
 

MACCHIATO: An espresso "marked" or "stained" in the centre of the crema with a dash of hot foamed milk. Served in a short glass or porcelain cup.

Cafe Lungo: A 'long pulled' coffee. Twice the amount of coffee extracted from the same dose as usual. CAPPUCCINO: Named after the 'Capuchin' monk's white and brown long flowing cowl. Should be one third coffee, one third milk and one third thick creamy  milk froth
VIENNA COFFEE: A double pour of espresso served in a tall glass, topped with whipped cream and dusted with chocolate powder. FLAT WHITE: Half coffee and half steamed milk CAFFE LATTE: One quater espresso and three quaters creamy hot milk, topped with a delicate layer of foam. Serve in a tall thick glass.

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CAFE FREDDO: A pour of espresso topped with chilled milk and garnished with a scoop of vanilla ice cream

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PICCOLO: Is one of the new kids on the block. Served in a small glass with a double shot of espresso and topped with a little steamed milk and froth. AFFAGATO: A tall glass filled with ice cream then a double shot of espresso poured over and topped with cream and shaved chocolate. Flavoured syrups such as hazlenut, macadamia or Irish cream can can added ICED COFFEE: Simply two shots of espresso blended with a quality vanilla ice cream.
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