jueves, 1 de marzo de 2012

Cappuccino A cappuccino is a coffee drink topped with micro-foamed milk

Cappuccino A cappuccino is a coffee drink topped with micro-foamed milk

A cappuccino (Italian pronunciation: [kapputˈtʃiːno], English pronunciation: /ˌkæpəˈtʃiːnoʊ/, meaning "Capuchin" or literally "small cap") is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.

A cappuccino is a coffee drink topped with micro-foamed milk. It is made in a steam-producing espresso machine. Espresso is poured into the bottom third of the cup, and is followed by a similar amount of hot milk. The top third of the drink consists of milk foam; this foam is often decorated with artistic drawings made with the same milk called latte art. Shaved chocolate, raw sugar, cinnamon, or other spices are often sprinkled onto the top of the finished drink and also can melt some chocolate into the coffee before pouring the milk. Cappuccinos are served with a teaspoon and then consumed.
In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/foam make up between approximately 150–180 mL (5–6 imp fl oz; 5–6 US fl oz). Commercial coffee chains in the US more often serve the cappuccino as a 360 mL (13 imp fl oz; 12 US fl oz) drink or larger.[1]

The consumption of coffee in Europe was originally based on the traditional Muslim preparation of the drink. This entailed boiling the mixture of coffee powder, sugar and water together. In the 17th century, Viennese monks in Austria, who found Turkish coffee too strong for their taste, mixed it with cream and honey. This made the color of the coffee turn brown, resembling the color of the robes worn by the Capuchin monastic order, which gave rise to the “cappuccino” name so famous today.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in Italy by the early 1900s, and grew in popularity as the large espresso machines in cafés and restaurants were improved during and after World War II, specifically with the introduction of the modern, high-pressure espresso machine by Italian company Gaggia in 1948. The beverage had developed into its current form by the 1950s.
In the United Kingdom, espresso coffee initially gained popularity in the form of the cappuccino, due to the British custom of drinking coffee with milk, the desire for a longer drink so the café may serve as a destination, and the exotic texture of the beverage.[3]

"Wet" cappuccino with latte art heart
Besides a shot of espresso, the most important factor in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (¾ inch) thick milk foam on top. Variations of the mixtures are usually called cappuccino chiaro (white cappuccino, also known as a wet cappuccino) with more milk than normal, and cappuccino scuro (dark cappuccino, also known as a dry cappuccino) with less steamed milk than normal.
Attaining the correct ratio of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.[1]

Cappuccino was traditionally a taste largely appreciated in Europe, Australia, South America and some of North America. By the mid-1990s cappuccino was made much more widely available to North Americans, as upscale coffee houses sprang up.
In Italy, and throughout continental Europe, cappuccino was traditionally consumed early in the day as part of the breakfast, with some kind of sweet pastry. Generally, Europeans did not drink cappuccino with meals other than breakfast, preferring espresso throughout the day and following dinner. However, in recent years Europeans have started to drink cappuccino throughout the entire day. Especially in western-Europe (The UK, Ireland, The Netherlands, Germany, Belgium) cappuccino is popular at cafés and terraces during the afternoon and in restaurants after dinner. In the United States, cappuccinos have become popular concurrent with the boom in the American coffee industry through the late 1990s and early 2000s, especially in the urban Pacific Northwest.[4]
[edit]Iced cappuccino

Cappuccino Freddo is the cold version of a cappuccino, where the drink usually has a small amount of cold frothed milk atop it. This drink is widely available in parts of Italy. In Rome, for example, each bar has the drink already prepared. In cities of Northern Italy, like Milan, however, it is almost impossible to find cappuccino freddo. Instead, "gelato da bere" (a thick blend of gelato and espresso) or "shakerato" (espresso and ice shaken together) are more popular. The term has also spread throughout the Mediterranean region where foam is added to the drink just before serving, often varying from the Italian original. In North America, however, the terms "Cappuccino Freddo" or "Iced cappuccino", if offered, may be somewhat of a misnomer if the characteristic frothed milk is omitted in the iced variation. For example, at Starbucks, without the frothed milk the drink is called an "iced latte". Since it is possible to froth cold milk using various methods. By the start of the 21st century, a modified version of cappuccino was being served by fast-food chains, offering sizes up to 600 ml (21 imp fl oz; 20 US fl oz). In recent years leading independent cafés have begun offering cappuccino in its traditional size (150–180 ml (5–6 imp fl oz; 5–6 US fl oz)) only - distinguishing them from other cafés and larger chains.[citation needed]
[edit]Convenience store cappuccino

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The widespread acceptance of the cappuccino led to many establishments, such as convenience stores, offering a product labeled as "cappuccino" to their patrons. However, that product is usually produced by machines similar to those that mix cocoa drinks, and made with either a manufactured mix or double-brewed coffee. The resulting beverage is unlike regular cappuccino. Convenience-store cappuccino is typically produced in a high-speed cyclonic mixing chamber, using preheated water stored in the machine. When activated, the whipping impeller begins spinning, and dry powder mix and water are introduced into the chamber, with the strength of the final product controlled by how quickly the powder is fed into the mix chamber. Foam is a natural byproduct of the process. Some machines also inject a liquid flavor concentrate stored in small disposable pouches, allowing a single mix chamber to produce flavor variations such as mocha or vanilla. Because all supplies are either dry powder or in aseptic disposable packaging, these systems are very low maintenance, requiring only cleaning of the mix chamber and impeller. To further reduce maintenance, when the operator releases the fill button, most machines continue to run without powder for a few moments to flush the mix chamber with clear water.
Additionally, store-bought mixes intended for home use are also produced. These powders are intended to be mixed with hot water or milk, an attempt to produce a beverage comparable to that found in convenience stores; these are often advertised as "frothed coffee."
[edit]Similar drinks

Other milk and espresso drinks similar to the cappuccino include:
Caffè macchiato – sometimes called espresso macchiato, is a coffee drink, made out of espresso with a small amount of milk; shorter than a cappuccino (Not a small amount of milk 'stained' with espresso)
Latte – (short for "caffè-latte") longer drink, with more milk, amount of foam varies
Babyccino – a cappuccino without coffee (i.e. hot milk topped with foamed milk) made for young children. Often sprinkled with chocolate.

How Many Types of Coffee Beans Are There?

How Many Types of Coffee Beans Are There?

Lots of people drink coffee every day in the world. This black or brown liquid is very attractive to people, and its taste is so good that many people drink more than 2 cups of coffee a day. You may like some brand of coffee, LAVAZZA, ILLY, Blue Mountain, Maxwell, but do you know coffee beans? How many types of coffee beans are there in the world?

How Many Types of Coffee Beans Are There?
You may know coffee beans are seeds of the coffee tree, and they can make coffee.Sure, you are right, but I want to tell you more about coffee bean types.
There are three most important original species of coffee beans in the world, which come from the Arabica, Robusta and Liberia.
Arabica coffee, a species of coffee, is originating in Ethiopia and widely cultivated for its high-quality, commercially valuable seeds. That is why Arabica coffee accounts for over 70% of the world. Many famous coffee brands are made from Arabica coffee, and you must hear people say “Gourmet coffee comes from the best coffee beans of coffee Arabica”
Arabica coffee trees are very sensitive to temperature and humidity, and they are best to be planted on the highland, with an elevation of 500 to 2000 meters. The higher they are planted, the better quality coffee beans have. The beans are small in shape, but high in price.

Arabica coffee from old manuscript
Robusta coffee, as famous as Arabica, is first planted in Congo of west-central Africa. Its taste is bitterer than Arabica coffee, and have a lower quality,so Robusta coffee shares around 20% of the world. It is the main raw material of instant coffee.
Robusta coffee trees have fine adaptability to environment.They can struggle against the harsh climate and insect diseases, so they can live in the wild, without care of people. Compared to the higher altitude of Arabica coffee tree, Robusta coffee trees usually grow better under 500 meters.

Robusta coffee beans
As for Liberia coffee, it also comes from Africa ,but has a shorter history of culturing,and the output is very low(less than 5%) in the world. The taste of Liberia coffee is special. It has unique aromas of stewed fruit and wood, with bitter nuances at the same time. It is amazing.

liberian coffee tree
I like the aromatic relish of freshly brewed coffee. Restoring the morning immediately after drinking a cup of the day is my favorite, and the more I learn about types of coffee beans, the more I enjoy.

Types Of Coffee Drinks – Coffee Varieties

Types Of Coffee Drinks – Coffee Varieties

Coffee Beans – Varieties Of Coffee : Arabica and Robusta

It can sometimes be daunting walking into a coffee house and seeing the long list of coffee varieties and drinks on the menu. What’s the difference between a latte and an Au lait? How does a cappuccino differ from an Americano? We’ll try to make it all clear for you below:

Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.

A Shot in the Dark: See ‘Hammerhead’.

Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.

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.

Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.

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: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker. Click here for how to make Cappuccino

Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.

Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.

List of coffee beverages This article is about types of notable coffee beverages

List of coffee beverages

This article is about types of notable coffee beverages.
Contents [hide]
1 Affogato
2 Baltimore
3 Black Eye
4 Black Tie
5 Breve
6 Caffè Americano
7 Café au lait
8 Café Bombón
9 Caffè latte
10 Cafe Medici
11 Café mélange
12 Café miel
13 Coffee milk
14 Cafe mocha
15 Cafe Zorro
16 Ca phe sua da
17 Cappuccino
18 Caramel Machiatto
19 Chai Latte
20 Chocolate Dalmatian
21 Cinnamon Spice Mocha
22 Cortado
23 Decaf
24 Dirty Chai
25 Doppio
26 Eggnog Latte
27 Eiskaffee
28 Espresso Romano
29 Flat white
30 Frappuccino
31 Galão
32 Guillermo
33 Gingerbread Latte
34 Greek frappé coffee
35 Green Eye
36 Half-caf
37 Iced coffee
38 Indian filter coffee
39 Instant coffee
40 Irish Coffee
41 Kopi susu
42 Libbylou
43 Liqueur coffee
44 Macchiato
45 Mary Turner Coffee
46 Mocha
47 Mazagran
48 Pumpkin Spice Latte
49 Pocillo
50 Raspberry Mocha
51 Red Eye
52 Red Tie
53 Red Tux
54 Regular coffee
55 Ristretto
56 Skinny Latte
57 Soy Latte
58 Triple C's
59 Turkish coffee
60 Vienna coffee
61 White Chocolate Mocha
62 White Coffee
63 Yuanyang
64 Zebra Mocha
65 See also
65.1 Coffee house chains
66 References

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.
[edit]Black Eye

A Black Eye is dripped coffee with a double shot of espresso. It has a strong taste.
[edit]Black Tie

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
[edit]Caffè Americano

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 flavour from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added.
Long black
Red eye
[edit]Café au lait

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 biała" ("white coffee") in Poland, "Milchkaffee" in Germany, "Grosser Brauner" in Austria,[1] "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.[2]
[edit]Café Bombón

Café bombón
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.
[edit]Caffè latte

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.
[edit]Cafe Medici

A doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream,[18] the drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
[edit]Café mélange

A café mélange is a black coffee mixed (french "mélange") or covered with whipped cream, popular in Austria, Switzerland and the Netherlands.
[edit]Café miel

A café miel has a shot of espresso, steamed milk, cinnamon, and honey. The name comes from the Spanish word for honey, miel.
[edit]Coffee milk

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.
[edit]Cafe mocha

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.
A "cafe borgia" is a mocha with orange rind and sometimes orange flavoring added. Often served with whipped cream and topped with cinnamon.
[edit]Cafe Zorro

Double espresso added to hot water. ratio 1:1
[edit]Ca phe sua da

Cà phê sữa đá, also known as, cafe sua da (Vietnamese: Cà phê sữa đá) 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 sữa 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.
[edit]Caramel Machiatto

A caramel machiatto is a vanilla latte with foam and gooey caramel drizzled on top.
[edit]Chai Latte

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.Add espresso shots for a "Dirty Chai Latte".
[edit]Chocolate Dalmatian

A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip.
[edit]Cinnamon Spice Mocha

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.
[edit]Dirty Chai

Chai tea with a single shot of espresso.

Doppio in espresso is a double shot, extracted using a double filter basket in the portafilter.
[edit]Eggnog Latte

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.
[edit]Espresso Romano

An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added to it.
[edit]Flat white

A flat white is an espresso coffee with a similar proportion of coffee to milk as a caffè latte and a cappuccino, the main difference being the texture of the milk and (in some regions) the number of espresso shots.
The drink originated in Australia and New Zealand in the late 1970s as alternative to the frothier cappuccino. It has since spread to the UK, where it first began to be served by independent cafes in London like Department of Coffee and Social affairs and Speak Easy, Where Owners and staff are from New Zealand bring the style of coffee into the UK before being adopted by chains Costa and Starbucks. [3]. It is rarely found in continental Europe or the United States.
In New Zealand it is traditionally made with two shots of espresso topped with stretched and texturised milk. The milk is prepared by steaming 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. The drink was traditionally served in a ceramic cup used for cappuccinos (approximately 220-260ml in capacity), though present-day speciality cafes are more likely to serve it in smaller (150-160ml) cups with two ristretto shots used, resulting in a drink noticeably stronger and less milky than a caffè latte.
Outside of New Zealand, the milk is prepared in a manner more similar to that of a caffè latte; the milk is stretched and texturised but is poured freely rather than the froth being held back with a spoon or knife. This results in a thicker density of milk with more froth.
In Australia the drink more closely resembles a caffè latte as it tends to be served with a single shot of coffee, resulting in a weaker and milkier drink.
In the United Kingdom the drink has a similar strength to the New Zealand version. It is made in a small cup (150-160ml), contains two espresso (often ristretto) shots, and is often finished with latte art. The skill needed in preparing ristretto shots and latte art means that it is viewed as somewhat of a speciality product in the UK.[4]

Frappuccino is the name and registered trademark of a Starbucks blended ice beverage and a bottled coffee beverage.
Common Flavors::
Coffee, Espresso, Caramel, Mocha Coconut, Mocha, White Chocolate, Java Chip, Caffe Vanilla, Peppermint Mocha, Mint Mocha Chip, Strawberries & Crème, Green Tea

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.
[edit]Gingerbread Latte

A drink served by Starbucks during Autumn/Winter. It contains steamed milk, espresso, gingerbread syrup, topped with a pinch of nutmeg, cinnamon, and vanilla powder.
[edit]Greek frappé coffee

Greek frappé (Café frappé) (Greek: φραπές) 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.
[edit]Green Eye

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.
[edit]Iced coffee

Iced coffee is a cold variant of the normally hot beverage coffee.
Farmers Union Iced Coffee
Toddy coffee
[edit]Indian filter coffee

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).
[edit]Instant coffee

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.
Chock full o'Nuts
Farmers Union Iced Coffee
Japanese canned coffee
Mr. Brown Coffee
[edit]Irish Coffee

Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar. Also available as a flavor of ice cream.
[edit]Kopi susu

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.
[edit]Liqueur coffee

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 is 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.
Gaelic coffee (Drambuie or Glayva)
Irish Coffee (Whiskey)
Brandy Coffee (Brandy)
Keoke Coffee (Brandy and Kahlúa)
English Coffee (Gin)
Calypso Coffee (Tia Maria or Kahlúa and Rum)
Jamaican Coffee (Tia Maria & Rum)
Shin Shin Coffee (Rum)
Baileys Irish Cream Coffee
Monk's Coffee (Bénédictine)
Seville Coffee (Cointreau)
Witch's Coffee (Strega)
Russian Coffee (Vodka)
Priest Coffee (Brennivín)
Corfu Coffee (Koum Quat liquor)
Kaffee Fertig (coffee with Swiss prune schnapps)
Caffè corretto (that is an Italian beverage, consists of a shot of espresso "corrected" with a shot of liquor, usually grappa, brandy or sambuca.)
Coffee liqueurs (ex. The Evil Monk, Kahlúa, Kamora)

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 (optional).[5] Often the process is reversed and milk foam is floated on top of extracted coffee. A long Macchiato will have two shots of espresso and a small amount of hot water (as per long black). A short Macchiato will usually have one shot of coffee and less water (as per short black).
[edit]Mary Turner Coffee

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.
[edit]Pumpkin Spice Latte

Also a Starbucks drink served in Autumn/Winter. It contains steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of 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.
[edit]Raspberry Mocha

A regular mocha with raspberry flavoring.
[edit]Red Eye

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.
[edit]Red Tie

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.
[edit]Red Tux

A Zebra Mocha combined with raspberry flavoring.
[edit]Regular coffee

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).
[edit]Skinny Latte

A reduced calorie latte made with steamed non-fat milk.
[edit]Soy Latte

A latte made with steamed soy milk.
[edit]Triple C's

Another Starbucks drink: a Cinnamon Dolce Latte with caramel syrup and chocolate syrup.
[edit]Turkish coffee

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 flavoursome 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 şekerli (little sugar; half a level teaspoon of sugar), orta şekerli (medium sugar; one level teaspoon), and çok şekerli (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 flavour. 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 maximise 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.
[edit]Vienna coffee

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.
[edit]White Chocolate Mocha

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.
[edit]White Coffee

Ipoh "white" coffee is a popular coffee drink which originated in Ipoh, Perak, Malaysia. The coffee beans are roasted with palm-oil margarine, and the resulting coffee is served with condensed milk. The taste is smooth and sweet, and is often served iced.

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 dangs (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.
[edit]Zebra Mocha

A Zebra Mocha, sometimes known as a "Black Tux", is a mixture of regular mocha with a white chocolate mocha

Coffee and Meat vs. Sexual Activity

Coffee and Meat vs. Sexual Activity

Good and healthy diet always plays a significant part for both man and woman in the process of lovemaking. This information provided by science is actually just a rediscovery of a tradition that is traced back to history. Even during the ancient civilization, men already discovered and started using aphrodisiacs for arousal and in order heighten their sexual activity or just to help men get an erection. Among these sexually stimulating food and beverage are coffee and meat. While there is weak evidence established regarding their connection of the with penis enlargement, coffee and meat have been known to produce strong stimulating effects for couples in sex.

Both the coffee and the meat have components that irritate the mucous membrane of the digestive system. The mucous membrane of the digestive tract is similar to that of the genital organ. If coffee and meat then irritate the digestive tract, they likewise cause the same effect to the genital organs of people. This chemical process inside the body is what leads to the increase of sexual excitement. No wonder why there are couples who pay attention to the details of food intake before sex since they seek to achieve a good sex through aphrodisiacs. After all, there is no good sex without a strong sexual excitement between the couple during the entire lovemaking.

Although, it has been stated that coffee and meat are effective sexual stimulants, one must learn to control the use of these. High diet in caffeine and protein may lead to several health disorders and diseases. Moreover, in sex, too much intake of these may result to over stimulation of the genital organs and uncontrolled excitement thus leading to early orgasm in the sexual activity. In this case, the couple will have already reached orgasm even before they start to enjoy their love making session. Moderate use of these aphrodisiacs must be observed then. As they say, too much of the same thing is unhealthy.

In addition to the above, you cannot eat some meat or drink coffee each time you need help to get an erection. You can find natural alternatives to these sexual stimulants in the Get an Erection review.

Coffee 'boosts female sex drive' - Coffee could help boost a woman's sex drive, a US study says

Coffee 'boosts female sex drive'

Coffee was given to rats in the study
Coffee could help boost a woman's sex drive, a US study says.
Scientists from Southwestern University found caffeine increased the female libido in experiments on rats.

The Pharmacology, Biochemistry and Behaviour journal study said the effect was caused by it stimulating the part of the brain regulating arousal.

But researchers said a similar effect was only likely to be repeated in humans who do not drink coffee regularly.

Previous research has looked into both the health benefits and consequences of coffee consumption.

Humans would have to drink 10 cups of coffee in one go to get the same effect and that is not the normal consumption level
British Coffee Association spokesman
The hot drink is linked to improving memory and reducing the risk of cancer, but studies have also suggested it increases the risk of heart disease.

In the latest research, scientists gave 108 female rats a moderate dose of caffeine before a mating test to determine if the caffeine had any effect on female behaviour.

They found that administration of caffeine shortened the amount of time it took the females to return to the males after sex for another mating session.

The study said the effects appeared to go beyond a simple boost of energy for socialising, but researchers said the effect may not be repeated in all humans.


Lead researcher Dr Fay Guarraci said: "These rats had never had caffeine before. In humans, it might enhance the sexual experience only among people who are not habitual users."

But she added the study should help improve understanding about the relationship between the brain and behaviour.

"Understanding the circuits that control this behaviour will help us understand how the brain works and what part of the brain mediates motivation because sexual behaviour is a motivative behaviour."

But a spokesman for the British Coffee Association said: "We are not that convinced by this. Humans would have to drink 10 cups of coffee in one go to get the same effect and that is not the normal consumption level.

"There are health benefits of coffee, but at this stage I do not think we can include this as one."

miércoles, 29 de febrero de 2012

Coffee and Sex - Coffee, used by the experts to increase sexual pleasure, and outlawed by wives because, coffee made men think better

Coffee and Sex

More brothel running madams have international coffee patents than French men.

Coffee, used by the experts to increase sexual pleasure, and outlawed by wives because, coffee made men think better.

Later, after the men fought it and women thought about it, Women used coffee as a bona fide issue of law for divorce. Grounds for divorce was the man's inability to provide coffee for his wife.

These legal situations regarding sex and coffee are 300 or more years old.

If you were to associate sex with a drink: alcohol, water, soda pop, tea, or coffee; the world would choose coffee.

Coffee, scientifically, can be linked to improving both men's and women's sexual functionalities. Many would like to get one drunk on alcohol but ninty percent of the people on first meeting say; "want to get a cup of coffee?" Or, "lets go for coffee."

Not only has there been legal sexual activities regarding coffee and scientific evidence, but how can you explain many brothel madams actually getting off their back, patenting more coffee making apparatus men? French men shouldn't feel alone. The brothel owners of Germany, Italy, Spain, and Switzerland out did their men too. The purest form of economics involving the oldest profession in the world, and science supports the concept that coffee can be linked to improving both men's and women's sexual functionalities.

No other substance can claim the equivalent for sexuality and lawful voluntary consumption as coffee. Alcohol doesn't even come in at a close second. Tea is way down at the bottom of the list. Soda pop is higher on the list than tea. Soda pop has caffeine in it like coffee, but when it comes to sex, soda pop just doesn't have the pizazz. Coffee rules the bedroom.