Hot coffee drinks
Espresso
A drink for which hot water under high pressure is passed through a filter with ground coffee. Dozens of other coffee drinks are prepared on the basis of espresso.
Doppio
Coffee houses above average class offer this drink as espresso or double espresso, and the position of “doppio” in the menu is often absent.
Ristretto
Coffee for those who love stronger. The same espresso, but smaller and more sturdy.
Lungo
Lungo – espresso, which is spilled longer, cook longer. Has a less saturated, but more bitter taste.
Americano
Americano is prepared from one or two servings of espresso, to which from 30 to 470 ml of hot water is added.
Cappuccino
Espresso with hot milk, the top layer of which is whipped into a smooth glossy foam. Cappuccino is customary to drink without sugar, it is delicious due to the natural sweetness of milk.
Latte
There are some differences in recipes, but the essence remains the same: latte – coffee with milk. The main difference between this drink and cappuccino is that when cooking latte, the espresso is added to the milk, and not vice versa. If you are interested in the proportions in which the espresso is mixed with milk and milk foam, ask the barista: many coffee makers have their opinion on this. Just do not forget to pronounce the name of the drink correctly: the stress in the word “latte” falls on the first syllable.
Raff-coffee
A drink consisting of espresso, cream (not whipped, and liquid) and vanilla sugar. In addition to the classic vanilla taste, coffee houses can offer citrus, lavender or, for example, berry.
Flat white
Flat ground is prepared the same way as cappuccino. The difference lies in the level of milk foam, which when making this coffee-drink is strictly 0.2 cm.
Mokkachino (mocha)
A variant of latte, which includes an additional ingredient – chocolate (in the form of cocoa powder, syrup or hot chocolate).
Makiyato
Makiyato is an espresso with a mug of milky foam. Milk does not pour in, the foam is neatly laid out with a spoon to form a white circle with a brown espresso.
Cortado
Coffee-milk drink with a ratio of espresso and milk 1: 1.
Piccolo
A miniature version of cappuccino. To make a piccolo, you need to make an espresso, beat up and add milk to it.
The Council
Espresso or doppio with a cap of whipped cream.
Glyasse (affogato)
Coffee with ice cream. Glyass and affagato may differ slightly in the way they are cooked: for espresso, an espresso is used to fill the ice cream, and the glace recipe is not so strict about the choice of coffee grounds and the order of adding ingredients to the drink.
Coffee in Vienna
Recipes may be slightly different, but the basic principle is one: Viennese coffee is coffee and whipped cream.
Coffee in American style (filter coffee)
A drink obtained by simply spilling water through coffee (unlike American, where water is simply added to the drink). Prepared in a drip coffee machine.
Coffee with cocoa
Ingredients and method of preparation are clear from the name of the drink. The proportions may vary.
Turkish coffee
This kind of coffee is brewed in a Turkish. Many prefer this method of cooking, refusing to drink, prepared with a coffee machine.
Coffee in Irish
Coffee, cream, brown sugar and Irish whiskey.
Coffee with cognac
Not the most popular, but still encountered in the menu of coffee houses a drink. To an alcoholic cocktail often add cinnamon, cloves or orange peel.
Coffee with baily
Another version of the coffee drink with the addition of Irish creamy liqueur.
Cold coffee drinks
Frappe
Coffee frappe is prepared with a shaker or mixer on the basis of one or two portions of espresso, sugar and a small amount of water, which are whipped until the foam forms. The drink is served in a glass beaker with the addition of cold water, ice and milk.
Ice-latte
Methods of preparing an ice-latte may vary. One popular recipe involves mixing cold milk, syrup and crushed ice and then adding espresso to the mixture.
Coffee in Thai (Vietnamese-style coffee)
A cold coffee-milk drink is prepared as follows: condensed milk and coffee are added to a glass with ice, after which milk or whipped cream is poured. However, the addition of the last two ingredients is not necessary.
Cold bru
A coffee drink that is prepared by digging cold water through a layer of coffee or a long infusion of ground coffee in non-hot water. However, the methods of preparation may differ: some make the bru krü hot, and then drastically cool.
Nitro-coffee
Nitro-coffee is not so much the kind of coffee drink, as the way of its preparation, thanks to which coffee turns out to be carbonated. As a rule, nitro-coffee is a sparkling version of the krod bru.
Espresso-tonic
Refreshing coffee drink, prepared on the basis of espresso and tonic. Also often add lemon, cold water and various syrups.
Alternative ways of brewing coffee
Purower
Pourover is a method of brewing, in which hot water passes through ground coffee, located in a special funnel with a paper filter. In this case, the strength of the drink can be controlled by reducing or increasing the amount of ground coffee used. Also this method is called Hario or V60 (Hario V60 – a device for boiling coffee by the purver method).
French press
French press – the name of the device for making coffee, as well as the very method of preparing coffee by the method of infusion and spin. It is believed that a French press can reveal the real taste and aroma of exquisite coffee varieties.
Clever and Bonavita
Brewing in such funnels is similar to the “purver” method, only instead of the Harrogo V60 used for the harvester, other devices are used. After brewing coffee opens the bottom funnel valve, the coffee is drained through the filter into the cup and no longer comes into contact with water. The taste of the drink turns out to be more pure, less dusty.
Kalita
A flat bottom with three holes in such a funnel contributes to a more uniform extraction. Due to the holes, the water lingers a little in the funnel and additionally brews the coffee, which contributes to the saturation of the taste.
Aeropress
Aeropress was called “home espresso” for the principle of action, which is similar to the preparation of espresso in a coffee machine. Drink, prepared in aeropress, it turns out a little muddy, and taste – saturated and dense.
Siphon
Hot water in the siphon passes through the coffee under pressure. Prepared in this way, the drink is visually clean and tea, but at the same time retains all the inherent tints of flavor and aroma.
Kemex
The preparation of coffee beverage in the kemexa allows to reveal the acidic varieties of coffee. At the same time, the sweetness is underscored and the excessive bitterness of the drink is smoothed out.
