An affogato (Italian for "drowned") is a coffee-based beverage or dessert. "Affogato style", which refers to the act of topping a drink or dessert with espresso, may also incorporate caramel sauce or chocolate sauce.
Beverage which is an equal mix of decaffeinated and caffeinated brewed coffee.
A Black Eye is dripped coffee with a double shot of espresso. It has a strong taste.
A traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.
Beverage made with steamed half & half cream.
Caffè Americano or simply Americano (the name is also spelled with varying capitalization and use of diacritics: e.g. Café Americano, Cafe Americano, etc.) is a style of coffee prepared by adding hot water to espresso, giving a similar strength to but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added.
A café au lait is a French coffee drink. In Europe, "café au lait" stems from the same continental tradition as "caffè Latte" in Italy, "café con leche" in Spain, "kawa biaÅ‚a" ("white coffee") in Poland, "Milchkaffee" in Germany, "Grosser Brauner" in Austria, "koffie verkeerd" in Netherlands, and "café com leite" in Portugal, simply "coffee with milk". In northern Europe, café au lait is the name most often used in coffee shops. It is a coffee beverage consisting strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio.
Cafe Bombon was made popular in Valencia, Spain, and spread gradually to the rest of the country. It might have been re-created and modified to suit European tastebuds as in many parts of Asia such as Malaysia, Thailand and Singapore the same recipe for coffee which is called "Kopi Susu Panas" (Malaysia) or "Kafe Ron" (Thailand) has already been around for decades and is very popular in "mamak" stalls and "kopitiams" in Malaysia.
A café bombón, however uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at the same ratio. For café bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves.
Similar to the Portuguese galao, a latte is a a portion of espresso and steamed milk, generally in a 2:1 ratio of milk to espresso, with a little foam on top. It was popularized by large coffee chains such as Starbucks.
A doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream, the drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
A café mélange is a black coffee mixed (french "mélange") or covered with whipped cream, popular in Austria, Switzerland and the Netherlands.
A café miel has a shot of espresso, steamed milk, cinnamon, and honey. The name comes from the Spanish word for honey, miel.
A coffee milk is a drink similar to chocolate milk; however, instead of chocolate syrup, coffee syrup is used. It is the official state drink of Rhode Island in the United States.
A café mocha is a variant of a caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate.
The term moccaccino is used in some regions of Europe and the Middle East to describe caffè latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate.
Double espresso added to hot water. ratio 1:1
Cà phê suá dá, also known as, cafe sua da (Vietnamese: Cà phê sá dá) or "V-caf", is a unique Vietnamese coffee recipe. Literally, ca phe sua da means "iced milk coffee". Ca phe sua da can be made simply by mixing black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice.
A substitute made by many Vietnamese immigrants in the Southern U.S., particularly in Louisiana is a dark French roast, often with chicory; otherwise an imported Vietnamese-grown and roasted coffee is used when it is available. The coffee is traditionally brewed with a small metal Vietnamese drip filter into a cup containing the condensed milk. The condensed milk and coffee are stirred together and then poured over the ice. Ca phe sua nong (Vietnamese: 'cà phê sá»¯a nóng') — literally, "hot milk coffee" — is made by excluding the ice.
In Spain, there is a similar beverage called Café del Tiempo ([Summer] Weather Coffee) or Café con Hielo (Coffee with Ice). Similarly, Café Bombón can be served with ice. The coffee is served in a small cup and an empty small glass with ices cubes. Sugar or condensed milk is added in the small cup while the coffee is still hot, and then the coffee is poured in the small glass with ices. When the coffee is cooled, the remaining ice is removed with the help of a spoon.
Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte with the total of espresso and milk/foam making up between approximately 150 ml and 180 ml (5 and 6 fluid ounces).
A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.
A caramel Machiatto (also known as "C-Mac") is a vanilla latte with foam and gooey caramel drizzled on top.
Numerous coffee houses use the term chai latte to indicate that the steamed milk of a normal cafè latte is being flavoured with a spiced tea concentrate instead of with espresso.
A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip.
A mocha mixed with cinnamon syrup, topped with foam and cinnamon powder.
A cortado is an espresso (also known as "Pingo" or "Garoto") "cut" (from the Spanish and Portuguese cortar) with a small amount of warm milk to reduce the acidity. The ratio of milk to coffee is between 1:1 – 1:2, and the milk is added after the espresso. The steamed milk hasn't much foam, but many baristas make some micro foam to make latte art.
It is popular in Spain and Portugal, as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, it is known as a cortadito, and in Catalan it's called a tallat or trencat. It's usually served in a special glass, often with a metal ring base and a metal wire handle. There are several variations, including cortado condensada (espresso with condensed milk) and leche y leche (with condensed milk and cream on top).
Beverage made with decaffeinated beans.
Chai tea with a single shot of espresso.
An Autumn/Winter seasonal blend of steamed 2% milk and eggnog, plus espresso and a pinch of nutmeg.
Eiskaffee, literally "ice cream coffee", is a popular German drink consisting of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.
An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added to it.
A flat white is prepared by pouring the creamy steamed milk from the bottom of the jug over a single shot (30ml) of espresso.
The drink is a coffee style originating from New Zealand and Australia and is sometimes served in a small 150-160ml ceramic cup. The stretched and texturised milk is prepared by entraining air into the milk and folding the top layer into the lower layers. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. This leads to a white coffee with the crema on top still intact.
Frappuccino is the name and registered trademark of a Starbucks blended ice beverage and a bottled coffee beverage.
Galão is a hot drink from Portugal made of espresso and foamed milk. In all similar to caffè latte or café au lait, it comes in a tall glass with about one quarter coffee, 3 quarters foamed milk. When the proportion is 1:1 it is called "meia de leite" and it comes in a cup.
Originally, one or two shots of hot espresso, poured over slices of lime it can also be served on ice, sometimes with a touch of milk.
An Autumn/Winter seasonal blend of steamed milk, espresso, gingerbread syrup, topped with a pinch of nutmeg, cinnamon, and vanilla powder.
Greek frappé (Café frappé) (Greek: φραπÎς) is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer, but has now spread on to other countries. In French, when describing a drink, the word frappé means shaken and/or chilled; however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé.
A Green Eye (also known as "Triple Death") is dripped coffee with a triple shot of espresso.
Beverage made with half and half parts caffeinated beans and decaffeinated beans.
Iced coffee is a cold variant of the normally hot beverage coffee. It is often found on convenience store shelves in varying degrees of flavor and strength.
"Farmers Union Iced Coffee"
And many more internationally...
South Indian Coffee, also known as Madras Filter Coffee or Kaapi (Tamil phonetic rendering of "coffee') is a sweet milky coffee made from dark roasted coffee beans (70%–80%) and chicory (20%–30%), especially popular in the southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.
The most commonly used coffee beans are Peaberry (preferred), Arabica, Malabar and Robusta grown in the hills of Kerala (Malabar region), Karnataka (Kodagu, Chikkamagaluru) and Tamil Nadu (Nilgiris District,Yercaud and Kodaikanal).
Instant coffee is a beverage derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee is also available in concentrated liquid form.
Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar. Also available as a flavor of ice cream.
Kopi susu is found in (at least) Malaysian Borneo and Indonesia and very similar to the preceding entry for Ca phe sua nong. Literally, kopi susu means "coffee milk". Served in a glass kopi susu can be made simply by mixing black coffee (arabica) with about a quarter to a half a glass of sweetened condensed milk then let stand to cool and allow the grounds to sink on the bottom. You should not drink this to the end unless you want to "eat" the ground coffee. Kopi Turbruk is as above but uses sugar instead of sweetened condensed milk.
A hot espresso based beverage. Made with equal parts mocha and white mocha topped with espresso and steamed half & half. Served without any foam and with or without whipped cream.
A liqueur coffee, as its name suggests, is a coffee brew with a 25 ml shot of liqueur. This brew is usually served in a clear, clean, pre-heated, liqueur coffee glass with the coffee and cream separated for good visual and taste effect.
The liqueur of choice is added first with a teaspoon of raw cane sugar mixed in. The glass in then filled to within an inch of the top with good, strong, fresh filter coffee. Fresh, chilled, additive free, slightly whipped cream is then poured carefully over the back of a cold teaspoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in the coffee mixture to help the cream float.
Macchiato, means 'stained', is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino a Macchiato has a much stronger and aromatic taste. The milk is foamed directly into the espresso cup, which is then put under the coffee outlet. The espresso is then drawn into the cup. Cocoa is then sprinkled over the drink.
A soft amount of milk, 3 sweeteners, and the rest coffee.
(see Cafe Mocha)
Mazagran (sometimes misspelled as Mazagrin) is a long cold coffee beverage usual in Portugal and served in a tall glass. It is made with at least strong coffee - usually espresso - lemon and ice, though sometimes sugar, rum or water is added. Sometimes a fast version is achieved by pouring an previously sweetened espresso in a cup with ice cubes and a slice of lemon.
Mochasippi is a drink prepared by baristas in Community Coffee houses located in the Southern United States, commonly known as CC's. It is similar to the Mocha Frappuccino of Starbucks coffee houses. Unlike a Frappuccino, a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.
An Autumn/Winter seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinched pumpkin pie spice.
A shot or small portion of unsweetened coffee, now usually made either using a espresso machine or a moka pot, but traditionally made using a cloth drip, usually served in cups made for the purpose (called "tazitas de pocillo"). It is widely-drunk in Latin America, usually as an afternoon or after-dinner coffee.
The defining feature is the size, usually half size to a quarter size of the usual ~8 US fluid ounces (0.24 l) coffee cups. There are a number of small-sized drinks that use tazitas de pocillo, including sweetened (such as café cubano and café cortado), but these are usually not called a pocillo; rather, the Spanish diminutive suffix "-ito" is usually added to the name of the drink wanted in a pocillo size cup. For example, a pocillo-sized cortado is usually called a cortadito.
A regular mocha with raspberry flavoring.
A Red Eye is dripped coffee with a single shot of espresso.
This comes as a surprise to some traveling Seattlites, since in Seattle - the home of Starbucks - this drink is known as a Shot in the Dark.
A traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a single shot of espresso.
A Zebra Mocha combined with raspberry flavoring.
In New York City, a regular coffee is one with cream and sugar. A variant phrasing is coffee regular.
Ristretto is a very "short" shot of espresso coffee. Originally this meant pulling a hand press (shown at right) faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the flavorful coffee oils.
The resultant shot could be described as bolder, fuller, with more body and less bitterness. All of these flavors are usually attributed to espresso in general, but are more pronounced in ristretto. Today, with the hand press out of favor and modern automated machines generally less controllable, ristretto usually just means less water; a double espresso shot is typically around 60 ml (2 fl oz), while a double ristretto is typically 45 ml (1–1.5 fl oz).
A reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal.
A latte made with steamed soy milk.
A very recent creation by Rick Shuman. The torpedo is made by placing the froth from steamed milk in cup and then letting the espresso coffee fall though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through the conventional cappuccino.
Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.
Beans for Turkish coffee are ground or pounded to the finest possible powder, finer than for any other way of preparation. Preparation of Turkish coffee consists of immersing the coffee grounds in water which is most of the time hot but not boiling for long enough to dissolve the flavorsome compounds. While prolonged boiling of coffee gives it an unpleasant "cooked" or "burnt" taste, very brief boiling does not, and bringing it to the boil shows without guesswork that it has reached the appropriate temperature.
In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az ÅŸekerli (little sugar; half a level teaspoon of sugar), orta ÅŸekerli (medium sugar; one level teaspoon), and çok ÅŸekerli (a lot of sugar; one and a half or two level teaspoons).
The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on moderate heat; if too high, the coffee comes to the boil too quickly, without time to extract the flavor. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee comes to the boil the pot is removed from the heat.
It is usually kept off the heat for a short time, then brought to the boil a second and a third time, then the coffee is poured into the cups. Getting the thickest possible layer of foam is considered the peak of the coffee maker's art. One way to maximize this is to pour slowly and try to lift the pot higher and higher as the pouring continues. Regardless of these techniques, getting the same amount of foam into all cups is hard to achieve, and the cup with the most foam is considered the best of the lot.
A "Vienna coffee" is the name of a popular traditional cream based coffee beverage. It is made by preparing two shots of strong black 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.
White Chocolate Mocha or sometimes referred to as "White Mocha", is a sweet mixture espresso, steamed milk, white chocolate syrup. The sugary drink is often topped with whipped cream.
Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong, made of a mixture of coffee and Hong Kong-style milk tea. It was originally served at dai pai dongs (open air food vendors) and cha chaan tengs (cafe), but is now available in various types of restaurants. It can be served hot or cold. The name yuanyang, which refers to mandarin ducks, is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different. This same connotation of "pair" of two unlike items is used to name this drink.
A Zebra Mocha, sometimes known as a "Black Tux", is a mixture of regular mocha with a white chocolate mocha.