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Boxed wine and vacuumed sealed wine can be aerated through the use of a single glass aerator. There are a number of different types of single glass aerators. Some have a movable spout that adjusts to the different size and shape of a wine glass. Decanter-top aerators are the longest used and the most varied in design.
Doppio espresso (Italian:) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. [1] This results in 60 ml (2.1 imp fl oz; 2.0 US fl oz) of drink, double the amount of a single shot espresso. [2] Doppio is Italian multiplier, meaning 'double'.
A shot glass is a glass originally designed to hold or measure spirits or liquor, which is either imbibed straight from the glass ("a shot") or poured into a cocktail ("a drink"). An alcoholic beverage served in a shot glass and typically consumed quickly, in one gulp, may also be known as a " shooter " or “shot”.
Bodum was founded at the end of World War II, in 1944, [17] by Peter Bodum in Copenhagen, Denmark, as a family-owned business. [16] In the 1950s, Martin S.A., a company later acquired by Bodum, introduced the MELIOR coffee press, which became popular in the 1960s. [18]
A cafe Zorro is a double espresso or doppio, added to hot water with a 1:1 ratio. [39] Espresso Roberto An espresso Roberto is a double shot espresso with a small amount of steamed milk on the side. Made properly a splash of steamed whole milk is added. [citation needed] Espresso romano
Extracting a doppio A double ristretto with the first half of the shot in the glass at the bottom of the image, and the second half in the glass on the right. The main variables in a shot of espresso are the "size" and "length". [52] [53] This terminology is standardized, but the precise sizes and proportions vary substantially.
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