Gaggia espresso Machine, Cadorna PrestigE Review 

PLEASE NOTE:  All drinks should be made with a double shot of 

espresso, unless otherwise requested by the customer 

SHORT BLACK – demitasse cup (70ml) 

This is the base of all espresso beverages  

Place a demitasse cup under the group head and extract a double shot.  Serve immediately! 

RISTRETTO – demitasse cup (70ml) 

The most concentrated of all espresso beverages, the ristretto is a ‘restricted’ short black 

Place a demitasse cup under the group head and extract a shot, restricting the pour, stopping the 

extraction at about 2/3 of the shot.  Serve immediately! 

LONG BLACK – tulip cup (150ml) 

The extraction is poured on top of the water so the crema is not disturbed 

Fill the cup just over half full with hot water from the espresso machine.  Then, place the cup with water 

under the group and extract a double shot over the hot water.  If requested, serve the long black with a 

small jug of hot water. 

AMERICANO – cappuccino cup (190ml) 

Made in a larger cup (therefore more hot water).  Like the Long Black, the extraction is poured over the 

top of the water.  Because the surface area is greater, it’s more difficult to retain a crema 

Place the cup under the head and extract the double shot over the hot water.  Note: The crema should 

form completely over the hot water and the cup is still not full.  Serve with a small jug of hot water. 

MACCHIATO – demitasse cup (70ml) 

A short black ‘marked’ with hot milk 

Place the cup under the head and extract the double shot.  Add the mark of milk to the espresso by spoon. 

FLAT WHITE – tulip cup (150ml) or cappuccino cup (190ml) 

Flat white drinkers are often the most fussy about the way their drink is prepared.  Ensure the milk has 

very little froth and is still textured enough to carry without spilling 

Extract a double shot in to the cup, then ease the smooth flat steamed milk into the centre of the coffee, 

holding back the majority of the froth with a spoon OR you can remove the majority of the froth from the 

milk jug with a spoon, before pouring.  

LATTE – glass (220ml) or cup (250ml)    BOWL LATTE – bowl (350ml) 

The texture of the milk in a latte can be slightly thicker than that of the flat white 

Extract a double shot in to the cup.  Pour and allow the thicker, lightly textured milk to flow in to and mix 

with the espresso.  TIP: If using a BELL SHAPE JUG, to ensure a consistent pour of the thicker, frothy milk, 

pour from the side of the jug.   

Bowl Latte – milk should be the same as the standard latte but ensure you swirl the milk and keep it 

blended due to the size of the beverage. 

CAPPUCCINO – cappuccino cup (190ml) 

A double shot with a very thick, head of frothy milk 

Carefully spoon all the heavily textured top milk in to the cup then pour the hot, lightly textured milk 

through the centre of the frothed milk OR hold back the heavily textured milk and pour approximately ½ a 

cup of lightly textured milk in to the double shot.  Use the spoon to push the remaining, heavily textured 

top milk in to the remainder of the cup.  A dome of thicker foam will rise up above the rim of the cup.  

Sprinkle with plenty of chocolate powder or a lighter sprinkle of cinnamon. 

MOCCACCINO – latte cup (250ml) 

A double shot of espresso with chocolate powder, combined with lightly textured milk 

Add 1 tablespoon of chocolate powder to a cup, place the cup under the group head and make the double 

shot in to the chocolate powder.  Mix well.  Pour the textured milk in to the espresso/choc mix.  TIP: If 

using a BELL SHAPE JUG, to ensure a good volume of the heavily textured milk goes in the drink, pour from 

the side of the jug.  Sprinkle with plenty of chocolate powder. 

HOT CHOCOLATE (milk should be made as per Latte) 

Either use your pre-made chocolate syrup or add 3 heaped tablespoons of chocolate powder to a cup.  Add 

small amount of hot water from espresso machine tap and mix well.  If serving a takeaway cup, add 2 

marshmallows at this point.  Steam your milk.  Pour the textured milk in to the espresso/choc mix.   

Sprinkle with plenty of chocolate powder.   If serving with cup and saucer, place 2 marshmallows on the 

saucer.