There are a lot of combinations of coffee drinks in the world, but often we do not know what exactly we drink. That is why we decided to put in one place these most popular types, as well as many other interesting things.
We invite you to read!
I. Types of coffee drinks
- Americano -Black coffee prepared on the basis of single or double espresso and boiling water.
- Caffe Au lait – hot coffee is poured into a hot jug, in the second jug there is milk. Then, we pour coffee and milk into the cups at the same time.
- Caffe Borgia – coffee mixed with hot chocolate, decorated with whipped cream and grated orange peel.
- Caffe Brulot – strong coffee drink, which is made from burnt coffee beans, its additives are cognac and spices.
- Caffe Corretto – black coffee with liqueur, served in small glasses.
- Caffe Frappe – coffee-based drink, made from a strong brew with the addition of milk, ice, and optionally ice cream and syrups.
- Caffe Freddo – cold black coffee with the addition of ice and milk.
- Caffe latte – a drink made in half from coffee, and half from warm milk, similar to Latte macchiato.
- cappuccino – a drink prepared on the basis of a single espresso and one third of boiled milk and one third of foamed milk.
- Cafe Shakerato – mixed coffee in a shaker with milk and ice.
- Espresso – the most popular type of coffee, usually a base for making other coffee beverages. One serving has a volume of about 50 ml.
- Espresso dopio – double espresso.
- Espresso Ristretto – a double-focused type, and hence a double strong espresso.
- Turkish coffee – it is dark and has a strong, deep flavor, which is due to properly ground grains. To make her dream you need to have baristic skills.
- Latte macchiato – a drink made of hot milk and an espresso which is gently poured into milk. It should have three layers: at the very bottom of the milk, in the middle of an espresso, and at the top of the foam.
- Mocha – espresso served with milk and liquid chocolate. It does not contain foam.
- Romano– espresso served with lemon zest.
- Schlagobers – coffee served with whipped cream.
II. Characteristics of the taste of coffee from a given country
Medium deep taste, moderate sour, slightly coarse
Deep taste, rich aroma, slightly guilty
- Costa Rica Tarrazu
Aromatic, strong taste, expressive
- Ethiopia Harrar
Unusual, very aromatic wine, wild growing
Strong sour, spicy, smoky, very aromatic
Aromatic, light in taste, slightly sour, mild, unique
- Jamaica Blue Mountain
Aromatic, light in taste, mild, slightly guilty, very unique
Deep and rich taste, sour, with a slight smoky taste, spicy
- Kenya AA
Deep and dry taste, guilty aftertaste, sour
Medium deep taste, slightly vinous, sweetish, aromatic, with a nutty aftertaste
Aromatic, medium-deep, slightly sour
Dry with strong taste, very light sourness, delicate, with a rich aroma
- Tanzania Peaberry
Tart, guilty, sour, with medium deep taste and rich aroma
- Jemen Mokka
A clear taste of chocolate, wine and sour, sour, wild
III. The most popular description of a coffee brew
- Acidity (acidity) – a pleasant aftertaste in coffee, has nothing to do with the sour taste that can be felt by drinking the coffee of a worse sort.
- Aftertaste (aftertaste) – the sensation of taste after swallowing freshly brewed coffee, can be pleasant as well as unpleasant
- Tart – hard, rough, biting smell and taste, sometimes referred to as „venomous”.
- Bouquet – the sum of the aromas, flavors and flavors resulting from the mixing of different coffees.
- Earthy -compatible with dirty, littered.
- Carbon – aromatic aftertaste occurring in the heavily roasted coffee, reminiscent of charcoal.
- Soft – lack of any sense of sharpness on the language.
- Dead – description of the coffee without taste and smell
- weathered – the name used to describe the coffee without smell, taste and aftertaste.
- Silty. dirty – unintelligible aftertaste resulting from the stirring of coffee grounds from the wrong kind of coffee.
- Musty – the taste arises often as a result of poor storage, insufficient drying of the green grain and as a result of „aging” of the stored coffee.
- Grassy – smell / taste of some coffee resembling the smell of freshly cut green grass.
- Indifferent – characteristic taste desired in a good mix. The name used to determine the absence of any strong and irritating flavors.
- Rough – is characterized by a sharp, brackish taste that is felt on the tongue as baking.
- sour (sour) – a name associated with excessive acidity, often felt when drinking poor quality coffee
- spicy. spicy – taste and smell reminiscent of spices.
- Sweet – free from all astringency
- watery – a brew made with too little coffee or brewed with badly boiled water.
IV. The most commonly used names and terms related to coffee
- AA – means coffee grains larger than average size. The more letters A and the larger grains
- American Roast – North American roasted coffee at a temperature of about 210C to a light chocolate color.
- Antiqua– name of one of the best arabica coffees from Guatemala.
- arabica – coffee grade, Arabica makes up about 70-80% of the global market and is considered a noblest species than robusta
- Blend – a mixture of two or more species or varieties of coffee
- Bogota – the name of coffee originating from Colombia.
- Brazilian– coffee grown in Brazil, cheap, prepared by the „dry” method. Today, it’s made especially for many American commercial mixtures.
- Brown roast – roasted brown coffee.
- the Cityroast – medium-strength coffee roasted according to the North American standard for chocolate color.
- Darkroast– coffee is heavily soaked in dark brown color according to the North American norm.
- Ethiopian– Arabica coffee variety, grown on plantations located in the Harrar province of Ethiopia.
- Excelso– determining the highest quality level of Colombian coffee.
- Inka – Arabica coffee variety, grown in Peru.
- Instantcoffee – soluble coffee, obtained by quick evaporation method of concentrate of freshly brewed coffee.
- kenya– general name of coffee originating in Kenya. The best Kenyan coffee is marked with the AA symbol.
- Light roast– very poorly roasted coffee according to the North American norm.
- Mediumroast – coffee roasted brown according to the North American standard.
- Mild – determining the high quality of Arabica coffee.
- Robusta– coffee grade, accounts for 20-29% of the global coffee market. Robusta is of inferior quality, but more resistant to pests and diseases than Arabica
- Tarrazu– one of the best and best known arabica coffee variety, grown in Costa Rica.