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The Italian Espresso National Institute recommends serving espresso in a white china cup holding 50−100 ml, [5] usually served on a saucer. Espresso cups are sometimes called demitasse cups. [6] The espresso macchiato, made with a shot of espresso and a dash of steamed milk, is also served in a demitasse.
Although it is tempting to grasp the body of the mug covering the visible holes and drink the liquid in the usual manner, this would pour the liquid through hidden perforations near the mug's top. The solution is to cover the holes in the rim with hands, but to drink not through the top, but through a "secret" hole in the hollow handle. [17]
The chamber is connected by a second pipe to the bottom of the central column, where a hole in the column exposes the pipe to (the contents of) the bowl of the cup. [ 1 ] When the cup is filled, liquid rises through the second pipe up to the chamber at the top of the central column, following Pascal's principle of communicating vessels .
[citation needed] A significantly longer shot is the caffè crema, which is longer than a lungo, ranging in size from 120–240 ml (4.2–8.4 imp fl oz; 4.1–8.1 US fl oz), and brewed in the same way, with a coarser grind. Passing too much water through the ground coffee can add other, potentially unpleasant flavors to the espresso.
Carefully disassemble the Stanley Cup by removing the spout protector, straw, and any other removable parts. This will make it easier to clean all the nooks and crannies. 3.
A drinking straw is a utensil that uses suction to carry the contents of a beverage to one's mouth. A straw is used by placing one end in the mouth and the other in a beverage. By applying suction with the mouth, the air pressure in the mouth drops, which causes atmospheric pressure to force the liquid through the straw and into the mouth.