This keeps your arm at a right angle to your body and your arm from twisting too much. While you pour latte art, it’s good form to use your thumb to grip the top of the cup’s handle. As long as it’s a 2.5-3 ounce cup, the handle shouldn’t impact the drink experience much. I’ve been drinking and serving espresso for over a decade and never noticed any improvement from one demitasse handle to another. The shape of the handle is less important for espresso shots and more important for milk-based espresso drinks. Cortados are small and meant to be consumed fast, and the thin glass cup makes it simple to down in a few sips. Gibraltar or cortado cups are made of glass. It’s also neat to see the coffee through the glass without burning your hands. They’re lightweight and provide the best pouring and sipping experience.ĭepending on the drink you’re making, glass is also an option.ĭouble-walled glass mugs improve heat retention. When it comes to espresso cups, I always opt for classic ceramic. The wide, open rim of cappuccino and latte mugs has the added benefit of being a great canvas for latte art practitioners. Latte and cappuccino cups have a wider bowl-shaped cup size. This is because espresso and milk begin to separate over time and are served at a cooler temperature than brewed coffee. Lattes and milk-based drinks are meant to be consumed faster. *On that note, check out some of our favorite double walled coffee mugs here! It’s okay that the cup isn’t “ double” insulated. This allows the denser, milky drinks to pass smoothly over the rim for faster sipping. Since coffee is brewed hotter and is less dense than a latte, the thicker rim slows down the drinking experience. The ceramic rim is super thick to keep the hot coffee insulated. Think of going to a diner and sipping drip from a large white mug. Cup TypeĬlassic espresso cups should have curved bases inside the cup.Ī curved base in your demitasse allows the espresso to blend more naturally and is a smoother sipping experience. Here’s the standard cup size for a variety of espresso based drinks. Regardless of your drink preferences, there’s are standard coffee cup sizes out there to suit your espresso needs. That’s because you don’t have the cup’s rim as necessary resistance to your pour. The larger cup size is a slower pour which provides a greater margin for error.Įither way, if you try to pour a shorter drink, like a cappuccino into a latte cup, it can be harder to pull off the final image. A cortado or macchiato limits the space you have to pour the rosetta or tulip – requiring more precision and concentration. Latte art is harder to pull off if you don’t have the proper cup size.Īlthough all baristas pour differently, I’ve found that the larger sizes of the cup, the more difficult the pour. ![]() (Even after you give it a gentle stir.)įor milk-based espresso drinks, cup size impacts the feel and presentation of the drink. Its shape and size insulate the espresso and maintain the presentation of the shot with the crema resting on top. The texture of the crema is lost, and suddenly you’re chasing the flavor of the shot, which is changing quickly.As the shot spreads out to cover the bowl’s surface area, it oxidizes.As espresso pulls through the portafilter of your espresso machine and into the bottom of the bowl, the temperature of the espresso drops quickly because it’s exposed rather than insulated.The base of the cereal bowl is wide, flattened, and exposed. ![]() ![]() But if you did, it would go something like this. You probably wouldn’t drink an espresso shot out of a cereal bowl. Single shots are an exception to the norm, and they cause waste when baristas still have to pull doubles and dump the remaining espresso. A 2-ounce shot of espresso is commonly referred to by the Italian word for double, “doppio.” And in this article, when I say “espresso shot” it’s in reference to a doppio, not a single.Īfter many years in the industry, I’ve found that a double is the industry standard for most drink recipes.
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