Το βρήκαμε : https://www.quora.com/
What are all the different types of coffee drinks?
- Affogato: This is a term that literally means ‘drowned’. It is the description of a shot of separately served espresso that is later poured over a the top of a scoop of vanilla ice cream or gelato. This beverage is usually served in a short drink glass and is a Italian desert favourite. Popular Affogatos include Vanilla Affogato, Mocha Affogato, and Peppermint Affogato.
- Americano: Also known as «Lungo» or «Long Black» and made by diluting 1-2 shots of espresso with hot water in order to approximate the texture, flavor and body of an American-style drip coffee. Said to have been originally devised as a sort of insult to Americans who wanted their Italian espresso diluted.
- Babycino: A cappuccino styled drink served in an up-market café typically for children. It consists of warm milk in a small cup and topped with milk froth and chocolate powder. No espresso coffee essence is added.
- Breve: A term in Italian that means short and is used to describe an espresso coffee drink made with a half-and-half light cream or semi-skim milk instead of full fat milk
- Caffe’ Freddo: Chilled, sweetened espresso served in a tall glass, often on ice.
- Caffe Latte or “Latte”: A ‘premium milk coffee experience’. Freshly steamed milk without foam served in a tall glass with a shot of espresso coffee.
- Caffe Mocha: A combination of chocolate syrup and a shot of espresso, topped with steamed milk and a layer of micro-foam. Finished with a sprinkled of chocolate.
- Cappuccino Chiaro: (AKA Wet or Light cappuccino): Cappuccino prepared with more milk than usual.
- Cappuccino Scuro: (AKA Dry or Dark cappuccino) Cappuccino prepared with less milk than usual.
- Cappuccino: “Cap”: A ‘traditional morning heart starter’. Steamed foamed velvety milk poured over one shot (1) of coffee oil extract made from 12gm of freshly ground beans producing 38ml of essence. Finished by topping with foam and a sprinkle of chocolate powder. Served in a pre heated vitrified ceramic cup.
- Con panna: Like the beverage «macchiato», but whipped cream is substituted for steamed milk.
- Cortado: means «cut» in Spanish so the double shot espresso served in a demetesse glass supported with a metal handle is «cut» with an equal part of hot milk, making it in between the size and strength of a macchiato and a cappuccino. It is popular in Spain and Portugal, as well as throughout Latin America and Cuba, where it is drunk in the afternoon. Variations include more froth on top than a traditional cortado and occasionally with different names such as Piccolo or Gibraltar. Thanks to Ryan Cerbus for the entry.
- Corretto: Espresso «corrected» with a touch of grappa, cognac, sambuca, or other spirit.
- Doppio: Italian term for double. Double Espresso or twice the amount of coffee and twice the amount of water. Basically it describes two shots of espresso in one demitasse container.
- Espresso con Panna: A variation of the macchiato by substituting a dollop of whipped cream for the milk froth. Basically a Starbucks invention. Means in Italian «espresso with cream”.
- Espresso Lungo: American term where a shot is extracted longer for a bit of extra espresso. Tends to maximizes the caffeine but will mostly produce a more bitter cup.
- Espresso Romano: Espresso served with a lemon peel on the side. Whilst not a typical accompaniment in Italy it is commonly served with the espresso beverage in America.
- Flat White: “White Coffee” – ‘uncompromising taste’.Steamed microfroam milk poured through and under the espresso crème produced from one shot (1) of coffee extract made on 12gm of freshly ground coffee producing 38ml of essence. Served in a pre heated vitrified ceramic cup. A common espresso coffee order in Australia/New Zealand. Great for latte art!
- Hammerhead: A coffee drink only served in the USA. It is an American term for a shot of espresso in a coffee cup that is topped up with drip-filtered coffee. As Kris Rosvold explains in the comments: In Oregon, the hammerhead is usually known as a red eye and uses 2 shots of espresso topped up in a 16oz travel mug with drip coffee. It’s also sometimes called a «shot in the dark».
- Irish Coffee: Coffee mixed with a dash of Irish whiskey and served with cream on top.
- Latte Macchiato: Steamed milk served in a tall glass rather than a cup that is “stained” by a shot of espresso coffee.
- Long Black: Often called the “American”. It is the ‘benchmark coffee without milk’. It is pure coffee made from one & one half shots of coffee extract made on 16gm of fresh ground beans producing 50ml of essence blended with steamed water. Served in a pre heated vitrified ceramic cup with the essence floated over the top of a cup filled with hot/boiling water. It is a standard espresso (Short Black) but lengthened by the addition of hot/boiling water.
- Lungo: An espresso made by purposely allowing more water to flow through the ground coffee than usual. (sometimes called an Americano or ‘long’).
- Macchiato: Meaning “stained” – Described as ‘strong, marked or stained’. A touch of steamed foamed milk added to a double shot of coffee extract made from 24gm of fresh ground beans producing 75ml of essence. Served in glass.
- Mazagran: A French drink composed of cold coffee and seltzer water. First created by the French soldiers in 1840 in the town of Argelia. A variation includes iced coffee made with maraschino.
- Quad: An espresso drink made with four shots of coffee.
- Ristretto: (Ristretto in Italian means «restricted, shrunk or short”) It is the richest and most concentrated espresso drink where less water but the same amount of coffee is used to make the beverage and creates a less bitter espresso. The extraction time is shortened producing as little as 3 oz of liquid per serving. Pure and intense espresso served in a demitasse cup.
- Short Black: A ‘pure intense Italian favourite with a biting crème head. Contains 75ml of pure double shot (2) coffee essence made from 24gm of fresh ground coffee beans. Traditionally served in glass and is referred to as Espresso by European customers.
- Viennese Coffee: Brewed black coffee of any roast or origin topped and served with whipped cream.
CLICK HERE to access all my Quora answers on the coffee topic
- Bicerin, (Piedmontese for “small glass” = standard Italian «bicchierino»): a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate and whole milk. Everybody I know who knows it learned about it from Carluccio’s http://www.carluccios.com/
- Ethiopian Coffee: beans roasted in the presence of the drinkers immediately prior to brewing, very coarsely ground by hand in a mortar and pestle; more info at http://en.wikipedia.org/wiki/Cof…
- Irish coffee hot coffee, Irish whiskey, and sugar, stirred, and topped with thick cream
- Coffee with tequila in it I like it! But «Mexican coffee» is probably something else with Kahlua in it
- Thai and Vietnamese Iced Coffee are different from one another, but the lines between them are blurry because Thai Iced Tea is a lot like Vietnamese Iced Coffee. See Oliang http://en.wikipedia.org/wiki/Oliang and the Wikipedia article about Iced Coffee: http://en.wikipedia.org/wiki/Ice…
*Frape: Iced Instance Nescafe Coffee, sweet, with condensed milk in the bottom, and milk foam on top. To be consumed on a hot day on the beach.
This is a Mediterranean classic.
http://www.belmare.gr/food/frape…
*Turkish coffee: Thin grinded coffee, boiled with water and sweetened. It is very strong in general, and leaves a mud at the bottom of the cup. Bonus points: Turn the cup upside down, and let the coffee mud drip for about two mins. Turn it back up, and have a fortune teller tell you fate according to the ‘paths’ and shapes of the coffee. Extra bonus points if your fortune teller is a gypsy with blue eyes(more credible).
Another trivia: Turkish coffee is not consumed that much in Turkey. It is mostly consumed in the Balkans, and north africa. Seems that Turks themselves prefer tea better.
- Espresso based, invented mechanically in the late 19th century in Italy and gaining popularity in the early 20th is a way of extracting a great amount of coffee oils and other ingredients from the coffee bean without actually ingesting the fibrous material of the bean itself. Strong flavoured, bitter and notable for not only a huge range of beverages but also a wider range of quality. Staple drink in Italy and most of Western Europe and in many other countries (such as Japan) – it recently became the staple drink in many countries where it wasn’t known outside of cafes and restaurants.
- Caffetiera – also known as Machinetta or Moka pot – is a home favourite in Europe and Cuba, gaining popularity in South America and Israel. It produces a taste similar to espresso (in my opinion – your mileage may vary) and is easy and fast to make and clean. Water at the bottom is boiled and steamed through crushed coffee beans.
- Drip coffee – the American favourite, made using a filter machine. While boasting a huge fanbase, coffee lovers usually find it extremely weak, watery and bitter. Popular in the US, central America and some countries in South America (esp. Argentina and Uruguay).
- Turkish or Arabic coffee – either «simply» pouring hot water onto crushed beans and waiting for them to sink or the elaborate triple boiling of crushed beans with water and sugar in a traditional pot called the finjan. Either way, cardamon and cinnamon are very common additives. This produces a strong flavoured rich and bitter beverage not commonly drunk outside of the middle east.
- French press – a device used to manually filter the coffee, noted for allowing more of the coffee oils into the beverage and therefore more aromatic and rich in flavour but watery in texture. My personal favourite, I find that it can be drunk without any sweetener or milk if made from French roasted good quality beans.
- Instant coffee – nothing to say here. A staple of the UK and by extension its former territories and dominions (notably India and Israel), forever going down in popularity due to naturally acrid taste and appalling lack of any coffee oil.
A «Vienna coffee» is the name of a popular traditional cream based coffee beverage. It is made by preparing two shots of espresso in a standard sized coffee cup and infusing the coffee with whipped cream (as a replacement for milk and sugar) until the cup is full. Then the cream is twirled and optionally topped off with chocolate sprinklings. The coffee is drunk through the cream top. Though not for the diet-conscious, be sure to share this sinful brew with house-guests and friends.
Its origin goes back to 1683 when Vienna is under siege by the Turks. The city is on the verge of surrendering, when a young Polish lad shows up, Franz Georg Kolschitzky. He has lived in Istanbul for 10 years and speaks Turkish fluently. Aided by the information Franz manages to gather from the enemy, the Duke of Lorraine attacks the Turkish army and forces them to retreat.
In their haste the Turks leave behind not only cannons and ammunition, but also 500 bags of coffee. Franz is bombarded a hero and receives the bags of coffee and permission to open a coffee house. He prepares the coffee the way he learned in Istanbul, but the people of Vienna didn’t like the concoction. Kolschitzky then decided to filter the coffee and add a spoon of cream and honey. It is an instant success that continues to be popular to this day.
Recipe1:
Ingredients (serves 1). 1
- 3 single shots (90ml) hot espresso coffee.
- 3/4 cup boiling water.
- whipped cream and cocoa powder, to serve.
Method 1
Pour coffee into a heatproof glass. Stir in boiling water. Spoon cream over top. Dust with cocoa powder. Serve.
——————–
Recipe2:
Ingredients (serves 1). 2
Vienna coffee
1 cup strong coffee
50 cc milk
2 tbsp whipped cream
1/2 egg yolk
1 tbsp sugar
chocolate chips and cinnamon
Method 2
Whisk the egg yolk with the sugar. Mix coffee with milk and bring to a boil. Pour the coffee in a cup and add the egg yolk mixture and continue to stir. Add the whipped cream on top of the coffee. Sprinkle cinnamon and chocolate chips on top and serve.
Bon appetit …
Black coffee is any coffee without cream or milk added to it. It can include espresso, Americano, drip coffee and any other drink that maintains coffee’s signature black color.
The moment you add whipped cream, you’ve made coffee with cream. If you add steamed milk, scalded milk, milk foam, heavy cream, almond milk, coconut milk or any other form of milk, you’ve also moved on from black coffee. Types of coffee with cream include the ever-popular macchiato, cappuccino, a flat white, a Vienna, a true mocha (complete with whipped cream), a dirty chai latte, a caffe latte or an Irish coffee.
Hot coffee, like coffee with cream, is plain and simple. If your coffee is steaming when you receive it, it’s obviously a hot coffee. If your drink comes in a cup with a hand protector or with a lid that has a warning label, that’s because it’s hot coffee.
Iced coffee is slightly more complex than the three other groups. Of course, it is coffee and ice, but there’s more to it. For one, there’s cold brew and there’s regular coffee. There’s also coffee with ice cubes, coffee blended with ice, chilled coffee and, in posh coffee shops, coffee over ‘ice’ rocks to prevent actual ice from making the coffee too watery. Plain iced coffee is hot coffee that is chilled by pouring it over ice. This coffee is brewed exactly the same as a hot coffee.
There’s one last factor that makes iced coffee more complicated than the rest. It’s the great question of…Why is iced coffee more expensive than hot coffee?
Greek coffee has a long history back at the Ottoman empire. Actually is the same coffee preparation as the Turkish, Armenian, Libanese and many other coffee preparations that have their roots at those times. It is proven that it is a much more lighter coffee than espresso or instant coffee and that’s why we usually drink more than 3 or 4 per day.
I am a huge fan of this type of coffee. Follow the link to learn how to prepare one.
http://www.deligrecious.com/en/b…
Greek coffee – like Turkish but less thick
variations of drip from Bunn filtered and sat out for anywhere from 1 to 1000 minutes to hand poured and filtered to order.
percolated coffee (done fresh it is smoother than drip)
boiled coffee – grounds boiled in water and then allowed to settle – sometimes with the additional of an eggshell to speed settling
cold-extracted coffee
all the variations on cold iced coffee drinks with and without sugar, flavorings and ice, blended or not
coffee liqueurs – lots but especially Cafe Rica, Kahlua, Sheridans, Tia Maria
chicory coffee drinks and blends (eg coffee at Cafe Du Mond in NO)
instant coffee as drunk in England (Nescafe) (shudder)
edit. Saw this today on Singaporean kopi. A coffe drink specific to Singapore. Snapshots from Singapore: A Guide to Singaporean Coffee
http://zite.to/OKXn0j
Americano: A single shot of espresso with about 7 ounces of hot water added. The name for this coffee drink originates from an insult to «uncouth» Americans who were wussies who couldn’t drink full espressos.this good types of coffee
Black coffee: A drip brew, percolated or French press style coffee drink, served straight, containing no milk.this good types of coffee
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.this good types of coffee
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The idea here is that this gives it a richer, creamier flavour. Remember that half and half milk is much harder to foam.this good types of coffee
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Sometimes coffee shops will add more milk, so that the customer will get a bigger drink out of the deal, but that results in a weaker coffee. How to Make a Cappuccino Coffee – With an Espresso Machine
Corretto: literally “corrected” espresso – you add a shot of Brandy, Whiskey, or other liquor.
Double, or Double Shot: This is two shots of espresso mixed in with the regular amount of additional ingredients.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Espresso Doppio: Double shot of espresso
Flavored coffee: Comes from ethnic traditions, where syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: Popular in parts of Europe and Latin America, especially during the summer months. Originally it was a cold espresso, but it has more recently been prepared by putting 1-2 teaspoons of instant coffee with sugar, water and ice. The drink is served in a long glass.this good types of coffee
Freddo: Chilled espresso, great on hot summer days.
Greek Coffee: Same as Turkish Coffee.this good types of coffee
Hammerhead: A shot of espresso in a regular-sized coffee cup, filled with drip coffee. Also known as a Shot in the Dark.
Iced coffee: A regular coffee served with ice, often milk and sugar is added. make ice coffee in home.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee: These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee with Irish whiskey, with cream on top. A great drink to warm you up on a cold winter night.this good types of coffee
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Macchiato: Same as Cafe Macchiato.this good types of coffee
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is very similar to a Cappuccino or Latte, with chocolate syrup added to the mix. It is a sweet drink, and perfect for those who are not used to drinking coffee drinks make Mocha Frappe
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.this good types of coffee
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Romano – regular Espresso served with a slice of lemon peel on the side.
Soluble Coffee: Same as Instant Coffee.this good types of coffee
Turkish Coffee: Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.this good types of coffee
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.this good types of coffee
White coffee: A black coffee with added milk.this good types of coffee
I did an article just on espresso, as Italy is one of the coffee drinking countries that knows their thing: Espresso, make it right.
- Water is heated almost to boiling temperature in a cooking pot in a wooden stove. I guess that way of heating water surely imprints some kind of flavor.
- Ground coffee is then poured in the water and gently mixed.
- The cooking pot is kept next to the stove for it not to loose its temperature. The coffee is left still for the ground coffee to sink to the bottom.
- Coffee is then poured directly into the cup, without using any filtering method, just by making sure the ground coffee stays in the bottom of the pot.
- The coffee was slightly sweetened with “Panela”, a sort of brick made with unrefined whole sugar cane with is in a form of sucrose derived from boiling and evaporating sugar cane juice.
- Shakerato: Italian cold blended ice coffee made with sugar, ice and milk, and shaken like a martini. It has a consistency like cake batter.
Madras Filter Coffee
The coffee beans are usually medium roasted and finely ground, and sometimes around 20-30% roasted chicory is blended with the coffee powder.
My mom used to extract the Decoction from this type of coffee filter
But most common device used is
Cappuccino-One of the most popular espresso drinks, a cappuccino done right should be equal parts espresso, steamed milk and foamed milk (about 60 ml each).
Mocha-With 60 ml of espresso, 60 ml of chocolate and 30 ml of steamed milk, a mocha is a the right choice if you want something sweet.
Latte-The latte gets its name because it’s full of milk. It is generally just a 60 ml shot of espresso with 300 ml steamed milk with Milk Frother and only 2ml foamed milk.
Cafe Au Lait-If you prefer brewed coffee over espresso, cafe au lait is for you. It’s just a pampered cup of coffee calling for warm, steamed milk in place of cold milk.
Americano-If you like the taste of espresso, but don’t like how quickly it goes you’d be happy with an Americano. It’s a shot of espresso (30 ml) with twice the amount of water (60 ml).
This all started with the original coffee blend which eventually evolved into multiple variations.
We now hae hot coffee drinks which vary from cappuccino, caffe latte, caffe mocha, cafe Americano, Cafe Macchiato, and Irish Coffee. Then there are variations of Iced Coffee and coffee smoothies that are now served at almost every coffee nook.
If you want to know more about coffee types and blends, you can check Types of Coffee.
Since then, different flavors popped up in the coffee industry, and coffee lovers appreciate it so much.
Basically, there are two types of coffee. The hot coffee drinks and the iced cold coffee. The most popular choices for the hot coffee drinks are Espresso, Cappuccino, Caffe Latte, etc. You can check out Coffee Lounge – for a more thorough discussion of the different Types of Coffee.
Cheers,
Grace
Ποδήλατο καφέ - podilato caffè- (bicicletta caffè, bicycle cafe, bisiklet kahve, bicicleta café, café vélo, قهوه دوچرخه , 自行車咖啡, бицикл кафа )..................... Λιμάνι σκέψης, δίνει την δυνατότητα να διασκεδάζεις έξω ξοδεύοντας λιγότερα από το να κάτσετε σπίτι. 