Cafe Romano
Cafe Romano
The Caffe Romano is a citrusy alternative to your usual espresso but sadly it isn’t for everyone but gives super fresh vibes and will definitely jolt your senses and palette.
For this guide we will create a Caffe Romano with both an Espresso machine and a Nespresso machine because pressure and uniform extraction is important.
Feel alive with a Caffe Romano, a very out of this world expression of espresso that’s truly refreshing and flowing with some unusual vibrant flavours.
Recreate this exceptional brew in two simple steps, because the base is simply a Doppio shot of the good stuff that’s shocked by a layer of freshly squeezed lemon juice and garnished with zest.
We know lemon and coffee such a terrifying prospect but don’t be afraid because not only is it a simple recipe, think of the immunity boosting properties at your disposal and the refreshing sweetness it adds to your already delicious coffee.
Equipment Recommended
Espresso Machine
Nespresso Machine
Best Cup For The Win
Although technically speaking you can use any cup, it’s best to keep it real and pour your brew into a nicely shaped espresso or ristretto cup.
The Caffe Romano pour is self automated in most cases and it is important to consider the following, we’re still going to utilise a 14g dose of medium to finely ground espresso with a total volume of 40ml that’s delicately topped with 20-30ml of freshly squeezed lemon juice. The total volume should not exceed 60-70ml in total volume.
Machine Espresso
Equipment & Things Needed
step by step Guide
Step 1
For this demonstration, we will be using our Delonghi EC260.
Ensure there’s enough water in the water tank. Switch on your espresso machine and wait for confirmation your espresso machine is ready.
Grab your coffee portafilter (handle with coffee basket), place the double espresso basket instead of the single espresso basket and unseal your deliciously fresh coffee bag of La Bella Figura, and slowly place 24g of coffee into the coffee basket.
Using either the shaft of your coffee scoop or the shaft of a spoon. Slide it across the top of the coffee heap (start at the rim of your portafilter, to ensure that your coffee is aligned and uniform.
Then tamp down the coffee grinds held in the portafilter with minimal down-force pressure.
Lastly, place your portafilter into the locking chamber of your espresso machine, tighten it by turning the handle counter clockwise until it locks fully.
Prepare the lemon juice.
First step is to cut a fresh lemon in half. Grab one half of the lemon and cut a few slices for garnishing your beverage.
The second step is to juice the other half of the lemon until you have about 60ml of juice.
Step 2
Position your espresso cup directly underneath the spout of your locked portafilter. Sometimes depending on how cold it is, we like to warm up our cups with some warm water or steam before commencing with the espresso pour.
Press the double espresso button or turn the dial to a double-shot depending on your espresso machine. If you have completed the previous stage successfully your coffee blend should extract evenly forming a pressure induced crema layer which floats as it drips into your espresso cup.
Once your espresso machine has completed extraction, remove your espresso cup and add the lemon juice then garnish with a lemon slice.
If it’s slightly sour add some sugar to sweeten the beverage.
