Espresso is the quick extraction (20 to 30 seconds) of finely-ground
coffee at high temperature (195 to 205° F) and under high pressure
(approximately 9 bars). Fresh coffee, a proper grind, a carefully
calibrated machine, and the expert hand of a trained barista all
combine to produce a full-bodied and intense shot of coffee. Espresso
should always be ground and brewed to order and enjoyed promptly. At
West Egg, our standard espresso is a 2-ounce double shot (doppio).
Topped with a dollop of foamed milk, an espresso becomes an espresso
macchiato.
Brewed with sugar, an espresso becomes a cubano.
Diluted with hot water, an espresso becomes an americano.

A cappuccino is a harmonious blend of equal parts espresso, steamed
milk, and foamed milk, resulting in a creamy drink that retains a
distinct coffee flavor. Because increasing the size of the drink
would throw off this balance, at West Egg we serve only the
traditional 6-ounce cappuccino.

America’s contribution to the coffee canon, the caffe latte has a
greater proportion of steamed milk than the cappuccino. At West Egg,
we serve lattes of 16 and 20-ounces. A latte (literally “milk” in
Italian) can be customized in a variety of ways with different milks,
extra shots of espresso, or the addition of flavored syrups.
Substituting steamed half & half for steamed milk, a latte becomes a breve.
Adding chocolate, a latte becomes a mocha.
Substituting drip coffee for espresso, a latte becomes a café au lait.