Member’s Moment – What’s in Your Coffee Cup?

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by Anuradha Kipf

I love to taste coffee in different ways, it gives me a warm, fuzzy feeling that far surpasses any comfort food. However, it can be daunting to walk into a café and pick from the long list of coffees on the menu. My fascination and understanding of this intense brown fluid ascended when I tried to educate myself, culinary-wise, and understand what was in this mysterious beverage. Almost instantly, coffee became my best friend. Let me share with you what I discovered and how different types of coffees are prepared. Happy coffee time!

Caffè Americano: A single shot of espresso with about 30 ml of hot water added to the mix. The name for this coffee drink stemmed from Americans, who weren’t up to drinking full espressos.

Iced Americano: This is made by combining espresso with cold water instead of hot water.

Espresso: A Strong black coffee made by forcing very hot water under high pressure through finely ground compacted coffee.

Caffè Lungo: Lungo is Italian for ‘long’, and refers to the coffee beverage made by using an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo. A Caffè Lungo should not be mistaken for a Caffè Americano, which is an espresso with hot water added to it

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

Caffe latte:  A single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee is about 3:1

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, which makes it less intense.

Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top.

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

Cafe Macchiato:  A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.

Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a ‘shot in the dark’.

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

Espresso con panna:  Basic standard espresso with a shot of whipped cream on top.

Frappe: Originally a cold espresso prepared adding 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.

Indian filter coffee: Indian filter coffee is made from rough ground, dark-roasted coffee beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.

Red eye: This is a fortified coffee drink in which espresso is combined with normal drip brew coffee.

Instant coffee: These grounds have usually been freeze-dried and turned into soluble powder or coffee granules.

Irish coffee: A coffee spiked with Irish whiskey, with cream on top.

Arabic coffee/Turkish coffee: This traditional coffee brewing is flavour-rich with cardamom, and sometimes other spices like saffron (to give it a golden color), cloves, and cinnamon. This method uses coffee beans that are not roasted.

Caffé mocha: This popular drink is basically a cappuccino or latte with chocolate syrup added to it.

Vienna coffee: It is made by preparing two shots of strong black espresso in a standard sized coffee cup and infusing the coffee with whipped cream until the cup is full. Then the cream is twirled and optionally topped off with chocolate sprinklings.