If you are as serious about your coffee experience as we at Café Liegeois are, by now you have heard a multitude of terms and names for the different styles of brews and beverages. It can get a bit overwhelming (and even discouraging!) as one tries to navigate towards finding what they like to drink.
We have researched and found the most popular ways people are enjoying espresso coffee and compiled simple recipes here.
- Espresso – The beginning of all espresso drinks. This is coffee brewed by forcing approximately 1 ounce of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency).
- Ristretto – Brewed in the exact same fashion as espresso but with just .75 ounces of water. Stronger and thicker!
- Doppio – Again, brewed as a regular espresso would be but with double (doppio=double in Italian) the amount of water; 2 ounces.
- Macchiato – Using either one or two shots of espresso, Macchiato is finished with just a dollop of foamed milk or “froth” on top.
- Café Noisette – Two shots of espresso (or one big one) with an equal amount of steamed milk and a bit of froth on top.
- Americano – A bit like making a full size cup of regular coffee using espresso as a concentrate. Simply add 2 times the amount of hot water to a brewed shot of espresso.
- Latte – If you like a rich espresso with lots of milk, latte is for you. To one shot of espresso add approximately 10 ounces of steamed milk and top with a dollop of frothed milk.
- Mocha – 2 ounces of espresso, 2 ounces of chocolate combined with 1 ounce of steamed milk. Rich and indulgent!
- Cappuccino – 3 equal parts espresso, steamed milk, and frothed milk. Very tasty with nutmeg, cinnamon or cocoa dusted on top.
See any you recognize? Find something new to try? The wonderful thing about using your Nespresso® machine with Café Liegeois pods is you can chose the level of flavor depth or even decaffeinated to make any of the above drinks. Choose PUISSANT® for level 10 flavor intensity, MAGNIFICO® for level 9, DISCRET® (our decaf) for level 7, MANO MANO® (our Fair Trade Coffee) for level 6 or SUBTIL® for a level 5. And this is just the beginning! Play with the above recipes to create your own unique experience. Try using flavored coffee syrups, caramel, chocolate shavings or ice cream. The possibilities are limitless!
Café Liégeois the dessert drink was not in fact created in Liège, Belgium. It was originally known in France as a Café Viennois, or Viennese Coffee.
When the Germans invaded Belgium and attacked the city of Liège (effectively starting WWI) many French restaurants changed the drink’s name to "café liégeois", to honor the stricken city.
There is no definitive “original recipe” other than the dessert always contains coffee, whipped cream and ice cream. To date, there are many variations on this theme from quick and easy to more involved and time consuming. Some recipes use vanilla ice cream while others use chocolate or coffee flavored ice cream. Below are three recipes we liked using espresso from our Nespresso® alternative pods.
Café Liegeois with Chocolate Covered Espresso Beans
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 pint vanilla ice cream
- 2 servings of Café Liegeois Subtil® espresso (Intensity 5)
- 6 chocolate covered espresso beans, coarsely ground in blender
- Prepare two wine glasses, each with a silver teaspoon to absorb the heat.
- Pour cream into a bowl and beat with a whisk or an egg beater until softly peaked; add sugar as you beat.
- Put 2 tablespoons of ice cream into each wine glass; pour coffee into glasses. Add 1 tablespoon whipped cream to each glass; sprinkle candies over tops. Serve immediately.
Super Easy DeCaf Café Liegeois
- Store bought canned whip cream
- Vanilla Bean Ice Cream
- 2 servings Café Liégeois Discret® Decaf espresso (Intensity 7), chilled
- Cocoa Powder for garnish
- Take two well chilled dessert glasses and add two mini-scoops of ice cream to the bottom.
- Next, add one serving of chilled espresso to each glass. Top with whipped cream and dust cocoa powder on top for garnish. Serve immediately.
Dark Indulgent Café Liegeois
- Coffee flavored full fat ice cream
- 2 servings Café Liégeois Puissant® espresso (Intensity 10)
- 1 Pint heaving whipping cream
- 1/8 teaspoon good quality vanilla extract
- 1 teaspoon powdered sugar
- 2 tablespoons good quality chocolate sauce
- 4 chocolate/hazelnut rolled cookie wafers (such as Pepperidge Farms Pirouette)
- Whip heavy cream with vanilla and powdered sugar until firm
- In two well chilled dessert glasses put 2 tablespoons of whipped cream in the bottom.
- Next place 2 scoops of coffee flavored ice cream.
- Pour one serving of espresso on top of ice cream in each glass.
- Put 2 more tablespoons whipped cream on top of each glass.
- Drizzle chocolate sauce over each glass.
- Place two cookie wafers in each glass. Serve immediately.