For the love of Espressos

Love your Espresso? Read on to know about the popular variants and the one that appeals to you the most.

Our favourite espresso, by definition, entails one ounce of coffee beverage made from seven grams of coffee beans, brewed at 130 psi or roughly 200 degrees Fahrenheit. The Italians, persistent pioneers of the global coffee culture, have perfected the art of preparing the espresso and delighted coffee aficionados, across the globe. However, over time, our favourite cuppa of espresso has imbibed several variants. While what hits the cup is always strong, caffeinated and complex, the actual flavours range from lemon to cocoa. Let’s take a look at some of the most popular espressos, across the world!


The all-time classic: one shot prepared from seven grams of ground coffee in a single portafilter. The shot is one ounce of liquid. Traditionally, the Italians take their pick from two choices of espresso: ristretto, a very small shot brewed at less than 2/3 of a cup or lungo, a long pull of brewed espresso so that the liquid is more than 2/3rd of the cup.

Double Espresso

As the name suggests, this involves two shots of espresso prepared with 14 grams of ground coffee in a double portafilter. Double espresso shots should be about 1.5 ounces. A double espresso is a more concentrated shot with a thick and rich crema. It can be either a ristretto or a lungo.

Espresso Macchiato

This is a single espresso with a touch of foam. Macchiato means spotted or stained; the espresso is “stained” with foam. It can be made as single or double.


Our favourite Cappucino entails 1/3 espresso, 1/3 steamed milk and 1/3 foam. The milk is glassy, smooth, shiny and generally with no visible bubbles. The milk and foam should be blended or mixed to create a thick, creamy texture.

Dry Cappucino

This is the same as the cappuccino, except there’s more foam to steamed milk in this ratio. 

Café Latte

A café latte generally has the same glossy finish as the cappuccino. This is made with 1/3 espresso, 2/3 hot milk and a thin layer of form. 


This involves a touch of hot fresh water with a double shot. This leads to a nice bold, strong coffee taste. The espresso top is pulled atop the hot water to ensure the consistency of the crema.

Café Mocha

This is a mix of 1/3 espresso, 1/6 cocoa, 1/3 milk and 1/6 foam. Cocoa is the first layer to which the double espresso shot is added. The milk is then steamed to the consistency of a Café Latte. 

Iced Coffee

This is another favourite, especially popular in countries experiencing hot tropical climate. A 16-ounce cup of tea with a hot-drip coffee poured over it. A double shot of espresso tops it off!

It is in keeping with this rich history and variations that drives Nettare to prepare the fine balance for the perfect espresso. Celebrating the coffee and the craft of Italy, we are committed to all the customers we serve through our passion for excellence and usage of latest technology. We strive to be the most loved brand by dint of our established identity of adhering to the highest standards of quality and technology.

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