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Coffee Glossary
Ordering a cup of coffee in today’s coffee houses and restaurants can be a confusing undertaking. Here’s a guide to your choices. (Hint: most specialty coffee drinks are based on espresso — a rich, flavorful brew.) Cafe con leche: 1.5 ounces of espresso with steamed milk to fill an eight-ounce cup. Cappuccino: Espresso topped with equal parts foamed and steamed milk. 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 con panna: Espresso topped with whipped cream. Cafe americano: American drip coffee–Italian style. Made from equal portions of espresso and boiling water. This results in a stronger version of brewed coffee. Cafe corretto: Espresso with a shot of brandy, cognac, or liqueur. Cafe mocha: Espresso, chocolate syrup, and steamed milk, often topped with whipped cream and cocoa powder or chocolate shavings. (Like a latte with chocolate.) 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 lungo: A long espresso made by adding boiling water to a 1.5 ounces espresso. (The same as an Americano.) Cafe freddo: Chilled espresso served in a glass, often iced. Cafe au lait: This traditionally French drink is made with equal parts of brewed coffee and steamed milk. Cafe romano: Regular espresso, served with a twist of lemon or lemon peel. 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 ristretto: This is highly concentrated espresso (3/4 to one ounce of water used for extraction), resulting in a denser, and more aromatic espresso. Cafe breve: This is a milk-based espresso where half-and-half is used instead of milk. Cafe macchiato: 1.5 ounces of espresso in a demitasse, topped with a dollop of foamed milk. (Macchiato means marked in Italian.) |
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This intel was contributed by kertio
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February, 2012
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