Saturday, April 24, 2010

Names of various coffee (Coffee Glossary)

  • A shot or two of espresso that has been poured into a glass filled with hot water.

  • Espresso topped with equal parts foamed and steamed milk.

Cafe Americano:

  • American drip coffee in Italian style. Made from equal portions of espresso and boiling water. This results in a stronger version of brewed coffee.
    Espresso that is cut with very hot water to fill an American size cup.
Cafe au lait:
  • This is a traditional French drink. It is made with equal parts of brewed coffee and steamed milk.

Cafe breve:

  • This is a milk based espresso.

Cafe con leche:

  • 1.5 ounces of espresso with steamed milk to fill an eight-ounce cup.

Cafe con panna:
  • Espresso topped with whipped cream.

Cafe corretto:
  • Espresso with a shot of brandy, cognac, or liqueur. (Liqueurs are high-alcohol, high-sugar beverages with added flavorings usually derived from herbs, fruits, or nuts.)

Cafe creme:

  • 1.5 ounces of espresso combined with one ounce of heavy cream.

Cafe doppio:

  • A double shot of espresso with one shot of hot water.

Cafe frappuccino:

  • A coffee slush, blending iced coffee, milk, flavorings and ice.

Cafe freddo:
  • Chilled espresso served in a glass, often iced.

Cafe latte:
  • 1.5 ounces of espresso in a six-ounce cup filled to top with steamed milk, forming a dense drink. This may be topped with foamed milk.

Cafe latte macchiato:
  • A glass of hot milk, with a teaspoon of espresso.

Cafe Latteccino:
  • Espresso with two parts of steamed milk and one part foamed milk.

Cafe lungo:
  • A long espresso made by adding boiling water to a 1.5 ounces espresso. (The same as an Americano.)

Cafe macchiato:
  • 1.5 ounces of espresso in a demitasse, topped with a dollop of foamed milk. (Macchiato means marked in Italian.)

Cafe mocha:
  • Espresso, chocolate syrup, and steamed milk, often topped with whipped cream and cocoa powder or chocolate shavings. (Like a latte with chocolate.)
    This can be prepared a variety of ways. Basically this is a chocolate cafe latte. Often prepared with whipped cream on top. (Mocha is a small irregular bean. Has a unique acid character. Generally shipped from Mocha Yemen. It is sometimes mixed with coffee shipped from Mocha Yemen.)

Cafe Noir:
  • Coffee served without cream or milk (cafe - French for Coffee, noir - French for black).

Cafe ristretto:
  • This is highly concentrated espresso resulting in a denser, and more aromatic espresso.

Cafe romano:
  • Regular espresso, served with a twist of lemon or lemon peel.

Espresso Breve:
  • Espresso with half and half.

Espresso Lungo:
  • A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.

Espresso Macchiato:
  • Espresso with a minimal amount of steamed milk on top.

Espresso Ristretto:
  • Literally "restricted" espresso. A shorter draw. The goal being a thicker and more flavorful espresso.

  • A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk.

  • This is the strongest and most concentrated espresso drink. It is made with about half the amount of water but the same amount of coffee as a regular espresso. It is pure, intense, and wonderful in taste. Ristretto is an Italian term that means "restricted."

  • This is a brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso. Comes from the Latin word "Expresere" which means "to press out.

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