#Caffè Variation

[coffeenewstom]

Eduscho Caffè Variation: Einer für alles!

Was macht man, wenn man mehrere Zubereitungsarten für Kaffee schätzt und sich nicht auf eine davon festlegen will? Soll man für jede Zubereitung einen passenden Kaffee kaufen und bevorraten? Da wäre ein gelungener Allrounder natürlich eine patente Lösung. Halt ein Kaffee, der alles kann. Diesen Kaffee gibt es! Es ist die Eduscho Caffè Variation. Gehören Sie auch zur Mehrheit der Kaffeetrinker,…

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What Is the Perfect Ratio for a Latte?

A well-crafted latte is a treat for many coffee lovers, offering a smooth, creamy texture balanced with the robust flavors of espresso. But what makes a latte truly exceptional? The secret lies in getting the right ratio of ingredients. Whether you’re a home barista or just want to understand what goes into your favorite cup, knowing the ideal proportions is key to making the perfect latte. In this article, we’ll explore the essential elements of a latte, break down the ratios, and offer tips for creating that perfect blend every time.

What Is a Latte?

Before we dive into ratios, it’s important to understand what a latte is. A latte, short for “caffè latte,” is an Italian beverage that means “milk coffee.” It’s essentially a mix of espresso and steamed milk, topped with a layer of foam. The richness of the milk smooths out the boldness of the espresso, creating a balanced, enjoyable drink that’s less intense than a straight espresso but still rich in flavor.

Lattes are highly customizable, and you can find them in many flavors and variations around the world. From vanilla and caramel to seasonal favorites like pumpkin spice, the possibilities are endless. But at the heart of every latte is the basic combination of espresso, steamed milk, and foam.

Why Ratios Matter in a Latte

The beauty of a latte is its balance between espresso and milk. Too much milk, and you’ll lose the flavor of the coffee. Too little, and your drink becomes overpowering and bitter. A well-made latte should have a harmonious blend of bold espresso and creamy milk, with a light froth on top to enhance the texture.

Getting the ratio right is crucial for achieving that balance. When the ingredients are in the correct proportions, they complement each other, creating a smooth, delicious drink. In contrast, an imbalanced latte may taste too milky or too bitter, leaving you with an unsatisfying experience.

The Basic Latte Ratio

The standard latte is usually made with the following ratio:

1/3 espresso

2/3 steamed milk

A thin layer of milk foam on top

This is the most common ratio used in cafes, and it serves as the foundation for making lattes at home. Let’s break this down further.

1. Espresso: The Base of the Latte

The espresso is the most important part of the latte because it provides the rich, bold flavor that balances the creaminess of the milk. Most lattes are made with a single or double shot of espresso.

Single shot of espresso: 1 ounce (30 ml)

Double shot of espresso: 2 ounces (60 ml)

Espresso is brewed by forcing hot water through finely-ground coffee beans under pressure, resulting in a strong, concentrated coffee. To make a perfect latte, you want to start with high-quality espresso. The strength of your espresso depends on the amount of coffee grounds and water used during brewing.

2. Steamed Milk: The Creamy Body

Once your espresso is ready, it’s time to add steamed milk. The steamed milk gives the latte its creamy, smooth texture. In a standard latte, the milk should make up about two-thirds of the drink.

Steamed milk ratio: For a single shot of espresso (1 ounce), you’ll typically use about 6 to 8 ounces (180-240 ml) of steamed milk.

The milk should be heated to a temperature between 150°F to 155°F (65°C to 68°C). This is the ideal temperature for steaming milk because it creates the perfect consistency without scalding the milk, which can alter the taste and texture.

When steamed properly, the milk takes on a velvety texture that blends seamlessly with the espresso.

3. Milk Foam: The Finishing Touch

The final element of a latte is the foam. It may seem like a minor detail, but the foam plays an important role in the overall texture and experience of the drink. A thin layer of foam, about 1/4 inch thick, sits on top of the steamed milk, adding a light, airy texture to contrast the creaminess below.

To achieve the right foam, you’ll need to steam your milk using the steam wand on an espresso machine. As you steam the milk, position the steam wand near the surface to incorporate air and create small bubbles, known as microfoam. The key is to keep the bubbles fine and smooth, avoiding large, frothy bubbles that can make the foam too airy and thick.

Adjusting the Ratio for Taste

While the standard latte ratio is a great starting point, not everyone has the same taste preferences. Some people enjoy a stronger coffee flavor, while others prefer a creamier, milkier drink. Here are a few ways you can adjust the latte ratio to suit your preferences.

1. Stronger Coffee Flavor: Less Milk

If you prefer a stronger coffee flavor in your latte, you can adjust the ratio by reducing the amount of milk. For example, instead of using the full 6 to 8 ounces of milk for a single shot of espresso, you can reduce the amount to 4 to 5 ounces. This will allow the bold espresso flavor to shine through more clearly without overpowering the drink.

Another option is to use a double shot of espresso instead of a single shot while keeping the same amount of milk. This will result in a latte with a more intense coffee flavor.

2. Milkier Latte: More Milk

On the other hand, if you prefer a creamier, less intense coffee flavor, you can increase the amount of steamed milk. For a single shot of espresso, try using 9 to 10 ounces of steamed milk. This will create a latte that’s rich and smooth, with a more subtle coffee flavor.

You can also reduce the amount of foam if you prefer a creamier texture. A thinner layer of foam will allow the steamed milk to take center stage, creating a more velvety mouthfeel.

The Role of Milk in a Latte

The type of milk you use can have a significant impact on the flavor and texture of your latte. While whole milk is the most commonly used milk for lattes, there are several other options to consider, especially if you have dietary preferences or restrictions.

1. Whole Milk

Whole milk is the go-to option for lattes because of its rich, creamy texture. It has the perfect fat content to create a smooth, velvety steamed milk with microfoam. The higher fat content in whole milk enhances the mouthfeel of the latte and complements the boldness of the espresso.

2. Skim Milk

If you’re looking for a lighter option, skim milk can be used in place of whole milk. Skim milk will create a thinner, less creamy latte, but it still steams well and can produce a decent layer of foam. The foam made with skim milk tends to be lighter and airier, which may appeal to those who prefer a frothier texture.

3. Alternative Milks

For those who prefer non-dairy options, many types of alternative milk can be used to make a latte. The most common alternatives include almond milk, soy milk, oat milk, and coconut milk. Each has its own unique flavor and texture.

Almond milk: Almond milk creates a nutty-flavored latte with a thinner texture. It doesn’t steam as well as dairy milk, but with proper technique, you can still achieve a decent foam.

Soy milk: Soy milk is a popular non-dairy option that steams well and produces a creamy texture similar to dairy milk. It has a slightly sweet, nutty flavor that complements the espresso.

Oat milk: Oat milk has gained popularity in recent years due to its creamy texture and ability to steam well. It creates a smooth, rich latte with a slight sweetness.

Coconut milk: Coconut milk adds a tropical flavor to your latte and creates a thinner, lighter texture. The foam is often less stable, but it can still be used for a flavorful, unique latte.

Tools for Making the Perfect Latte

To create the perfect latte at home, you’ll need a few key tools. Here’s what you’ll need:

1. Espresso Machine

An espresso machine is essential for brewing the rich, concentrated coffee that forms the base of your latte. Many home espresso machines come with a built-in steam wand, which is necessary for steaming milk and creating foam.

2. Milk Frother

If you don’t have an espresso machine with a steam wand, a milk frother is a great alternative for steaming milk. You can find handheld electric frothers, or manual frothers that work just as well. Some milk frothers even have a heating function to steam and froth the milk simultaneously.

3. Milk Jug

A stainless steel milk jug is the best tool for steaming and frothing milk. The narrow spout helps you control the pour, making it easier to create latte art if you’re feeling creative.

Conclusion

Creating the perfect latte is all about finding the right balance between espresso, steamed milk, and foam. While the standard ratio of 1/3 espresso to 2/3 steamed milk is a great starting point, feel free to adjust the proportions to suit your taste. Whether you prefer a stronger coffee flavor or a creamier texture, the key is to experiment and find what works best for you. With the right tools and a little practice, you’ll be able to craft a delicious, perfectly balanced latte every time.

[macchiatlatte]

Macchiato vs Latte: A Guide to Two Beloved Coffee Classics

Macchiato vs Latte

If you’re a coffee enthusiast or just someone who enjoys a good cup now and then, you’ve probably encountered both macchiatos and lattes on café menus. While they may seem similar at first glance, these two beverages offer distinct experiences in terms of taste, texture, and preparation. Macchiato vs Latte. Let’s dive into the details of macchiatos and lattes to understand what sets them apart and help you decide which one to order on your next coffee run.

Understanding the Basics

Macchiato:

The term "macchiato" means "stained" or "spotted" in Italian. This name reflects the traditional preparation of this drink. A classic macchiato is an espresso shot that is "stained" with a small amount of steamed milk or milk foam. The milk is added just enough to mellow the strong espresso flavor without overshadowing it.

Latte:

"Latte" is short for "caffè latte," which translates to "milk coffee" in Italian. A latte is typically made with one or two shots of espresso and a generous amount of steamed milk, topped with a small amount of milk foam. This results in a creamier, more balanced beverage that allows the flavors of both the espresso and the milk to shine through.

The Ingredients and Their Ratios

Macchiato:

Espresso: 1 shot

Steamed milk or milk foam: A dollop or a small amount

Latte:

Espresso: 1-2 shots

Steamed milk: Approximately 8-10 ounces

Milk foam: About 1 cm thick layer on top

Flavor Profiles

Macchiato: The macchiato's minimal milk content means the espresso remains the dominant flavor. You’ll experience a bold, rich, and slightly bitter taste with a hint of sweetness from the milk. It's an excellent choice for those who enjoy the intensity of espresso but want just a touch of creaminess.

Latte: Lattes offer a much smoother and creamier taste due to the larger volume of milk. The milk significantly mellows the espresso's bitterness, creating a balanced and milky flavor profile. This makes lattes a popular choice for those who prefer a gentler coffee experience, often enhanced with flavored syrups like vanilla, caramel, or hazelnut.

Texture and Mouthfeel

Macchiato: The texture of a macchiato is primarily determined by the espresso, with the milk foam adding a slight creaminess. The drink is light and airy, making it a quick, intense coffee hit.

Latte: Lattes have a rich, velvety texture due to the steamed milk. The combination of milk and foam gives a luxurious mouthfeel that is smooth and satisfying. The foam on top provides a light, airy contrast to the creamy milk beneath.

Customizations and Variations

Both macchiatos and lattes can be customized to suit individual preferences:

Macchiato Variations:

Caramel Macchiato: Popularized by Starbucks, this version is actually more of a latte with vanilla syrup, steamed milk, espresso, and caramel drizzle.

Iced Macchiato: A cold version of the macchiato, often layered to show off its beautiful espresso and milk contrast.

Latte Variations:

Flavored Lattes: Add syrups like vanilla, caramel, hazelnut, or seasonal flavors such as pumpkin spice.

Iced Latte: A cold version with espresso and cold milk served over ice.

Latte Art: Skilled baristas often decorate the top of lattes with intricate designs using the milk foam, adding an artistic touch to the drink.

Choosing Between a Macchiato and a Latte

Your choice between a macchiato and a latte ultimately depends on your personal taste preferences and what you’re looking for in your coffee experience.

Choose a Macchiato if: You enjoy a strong, bold coffee flavor with just a hint of creaminess. Macchiatos are perfect for those who want a quick, intense coffee fix without a lot of milk.

Choose a Latte if: You prefer a smooth, creamy coffee that is well-balanced and can be enjoyed slowly. Lattes are ideal for those who like a milk-forward beverage and enjoy experimenting with different flavors.

Conclusion

Both macchiatos and lattes hold a special place in the world of coffee, each offering a unique taste and experience. Whether you’re drawn to the robust simplicity of a macchiato or the creamy comfort of a latte, understanding the differences can enhance your appreciation and enjoyment of these popular drinks. So next time you find yourself staring at the menu, you’ll know exactly what to order to satisfy your coffee cravings.

[modorama]

achitecture | PHILIPPE STARCK - “Paris is pataphysical”

   Philippe Starck invites the museum's public to embark on a land navigation, from Paris to Paris, his home port city. The journey is unique, surprising, oscillating between real and imaginary.

From stopover to stopover, the “visitors-travellers-passengers” live a constantly renewed experience within an original scenography designed with Philippe Starck.

   “Paris is pataphysical” is an itinerary that travels between public spaces and tourist sites (the Eiffel Tower, the Saint-Martin canal, the Parc de la Villette), places of power (Palais de l'Élysée), and spaces of sociability (the nightclub des Bains-Douches, the Caffè Stern restaurant, etc.) with recourse to imaginary and offbeat explanations of pataphysics, which designates the science of imaginary solutions.    Each stopover transfigures a universal story. The observation of the elements (wind, water, flows and energies...), of dreams and/or nightmares, of the solitude of power, of festive paroxysms, of the strangeness of beauty... transports the public in unique intensity variations.

  In his youth, Philippe Starck, fleeing from school, hid in the parks and under the porte-cocheres of Paris. One of them was that of the Carnavalet museum where he entered and found inspiration for some of his drawings. Paris has always been, for this visionary creator of international renown, the setting for many creations: interior and exterior architecture, nightlife, restaurants, hotels, museums, places of culture, public transport and train station, shops as well as numerous everyday objects to render service and/or tribute to Paris and Parisians such as street furniture, the photo booth or even the Olympic medal.

   For this unique exhibition at the museum, Philippe Starck explores two kinds of mysteries: those that Paris conceals and those that he, intentionally or not, has hidden and continues to hide in his Parisian creations. It is therefore a poem exhibition made up of the wonders and mysteries of Paris. And it is as Regent of the College of Pataphysics that Philippe Starck thus guides a phantasmagorical visit.

DESIGNER AND ARTISTIC DIRECTOR Philippe Starck

CURATOR Valérie Guillaume, Director of the Carnavalet Museum with Hélène Ducaté, Scientific Officer

SCENOGRAPHY Atelier Maciej Fiszer Exhibition from 29.03.2023 to 27.08.2023 23 rue de Sévigné, 75003 Paris  text : Andrei S.

[mypickleoperapeanut]

Variazioni regionali dell'espresso italiano - Gambero Rosso International

"Tutto quello che non produciamo, sapientemente prepariamo"

Sicuramente il Caffè non lo produciamo nelle nostre Terre Uniche, ma in Italia l'espresso sappiamo farlo in modo speciale in tutte le sue possibili declinazioni.

Riccardo Rescio

Italia&friends I&f Arte Cultura Attualità

Elena Tempestini Etpress Comunication

[justforbooks]

How to Make Espresso at Home

All you need is a simple Moka Pot also known as a Macchinetta (literally “small machine”).

Espresso is a richer coffee with a thicker consistency and is a base for other coffee drinks. You can create a Caffe Macchiato, Caffe Latte, and a Cappuccino just with variations of milk. You can add a scoop of vanilla ice cream and have an Affogato. Then there is my favorite the Caffe con Cremina di Zucchero. This is where you blend sugar with a little bit of the espresso to make the cremina.

Coffee Etiquette in Italy: Espresso & Un Caffè: Espresso is a technical term for the type of coffee grind being used to make the coffee. In Italy you would use the phrase un caffè, which is ‘a coffee’. When you are ordering at a bar in Italy just simply say “un caffè, per favore.”

Still/Sparkling Water: Depending on the region of Italy when you order un caffè (espresso) it will come with a small glass of still or sparkling water. There are a few theories on why it’s served this way, but for me it’s about cleansing the pallet and feeling refreshed.

Timing: Typically, you would not order a Cappuccino, Caffe Latte, or Caffe Macchiato after 10:30 a.m. and especially not after a meal. The Italians believe that too much milk on your stomach mid-day or after a late night meal is not good for digestion.

Experience: Drinking coffee is meant to be a social experience. You will find groups of people standing and enjoying un caffè. Typically, to-go cups are not available in Italy, although you might occasionally find them at roadside Autogrill restaurants and in their better-than-average coffee vending machines.

Daily inspiration. Discover more photos at http://justforbooks.tumblr.com

[linlincoffee]

The Names of Different Coffee Drinks

Coffee drinks have many different names that come from many sources. Coffee houses have 64 drink selections they agree have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista is one who knows how to make them all.

Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce.

The Baltimore is an equal mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot of espresso creating a strong taste.

The Black Tie is 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.

The Breven is made with steamed half and half cream while the Caffè Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations include the Long Black, Lungo and Red eye.

The European Café au Lait is a continental tradition known by different names, but is the most popular drink in European coffee houses. It is made using strong or bold coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio.

Cafe Bombon was made popular in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Asian version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is used, to create two separate bands of contrasting color.

In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This beverage was popularized by large coffee chains such as Starbucks.

The Cafe Medici starts with a double shot of espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or lemon peel, which is usually topped with whipped cream. This drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.

A Cafe Melange is a black coffee mixed or covered with whipped cream. This drink is most popular in Austria, Switzerland and the Netherlands.

A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish.

Coffee milk is similar to chocolate milk; but coffee syrup is used instead. It is the official state drink of Rhode Island in the United States.

A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. When bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate.

Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or chocolate. In the U.S., it usually refers to a cappuccino made with chocolate.

Cafe Zorro is a double espresso added to hot water in a 1 to 1 ratio.

Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour over ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is called Cafe del Tiempo, hot, or Cafe con Hielo, ice.

Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. The foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer.

The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal cafè latte is being flavored with a spiced tea concentrate.

A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder.

A Cortado, Pingo or Garoto is an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to coffee is between 1 to 1 to 1 to 2. Milk is added after the espresso is made.

Decaf is a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso.

An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, ice cream coffee consists 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.

A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a single shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia.

Frappuccino is the name and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors.

Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass with about one quarter coffee, three-quarters foamed milk.

Guillermo was originally made with one or two shots of hot espresso, poured over slices of lime or on ice; sometimes served with a touch of milk.

Another seasonal blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder.

Greek frappé coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. It is a very popular Greek summer drink.

A Green Eye, also known as Triple Death, is dripped coffee with a triple shot of espresso.

Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee varieties include Farmers Union Iced Coffee and Toddy coffee.

South Indian Coffee, also known as Madras Filter Coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular in the southern states of India.

Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder or granules. Some brands include Chock full o'Nuts, Japanese canned coffee, Moccona and Nescafe.

Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar.

Kopi susu is found in Malaysian Borneo and Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk uses sugar instead of sweetened condensed milk.

Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping,

Liqueur coffee, is brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffee mixture to help the cream float. There are 17 varieties; each uses a different liqueur.

Macchiato is an espresso with a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the cup. Cocoa is then sprinkled over the drink.

Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and the rest coffee. It's an evening drink.

Mazagran is a long cold coffee beverage from Portugal and served in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes and a slice of lemon.

Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, but a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.

Pumpkin Spice Latte is a Fall seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of pumpkin pie spice.

Pocillo is a shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups made for the purpose in Latin America.

Raspberry Mocha is a regular mocha with raspberry flavoring.

Red Eye is a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream along with a single shot of espresso.

A Red Tux is a Zebra Mocha with raspberry flavoring.

Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular.

Ristretto is a very short shot of espresso coffee. All strengths of flavors are usually attributed to espresso in general, but are more pronounced in Ristretto.

Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk.

A Torpedo is made by placing the froth from steamed milk in cup with espresso coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through conventional cappuccino.

Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.

Turkish coffee is made by immersing the coffee grounds in water that is hot but not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch to two teaspoons. Pouring that creates the most foam is considered the best cup.

Vienna coffee is the name of a popular traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee cup, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings.

White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, white chocolate syrup. This 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 is served hot or cold. Yuanyang means pair of two unlike items as used in this drink.

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

Local drinks add to the variety of coffee drinks covered here as do new creations whether by customers or by baristas themselves. If they become known around the world, they will join the list above.

[dilfpjms]

band of brothers characters as coffee drinks

Dick Winters: Manilo A Manilo coffee consists of a regular espresso shot and less than 100ml of silky milk. Popularised due to its strength and taste, without a lot of milk. Similar to a half flat white, but slightly smaller.

Lewis Nixon: Rüdesheimer Kaffee  An alcoholic coffee drink from Rüdesheim in Germany invented in 1957 by Hans Karl Adam. It is made with Asbach Uralt brandy with coffee and sugar and is topped with whipped cream.

Carwood Lipton: Guillermo 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.

Ron Speirs: A Cafe Zorro A double espresso or doppio added to hot water with a 1:1 ratio.

Don Malarkey: Melya Melya is coffee flavoured with cocoa powder and honey.

Joe Liebgott: Café Rápido y Sucio A Café Rápido y Sucio or a Quick & Dirty Coffee; three shots of espresso topped with chocolate or mocha syrup. Any variation of this drink containing more than three shots of espresso would be referred to as a Fast & Filthy Coffee.

Skip Muck: Affagato An affogato (Italian for "drowned") is a coffee-based drink 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.

Frank Perconte: Turkish coffee 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), çok şekerli (a lot of sugar). Before boiling, the coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved.

Joe Toye: Café frappé A foam-covered iced coffee drink made from spray-dried instant coffee

David Webster: Café miel A café miel has a shot of espresso, steamed milk, cinnamon, and honey.

Bull Randleman: Cold brew Cold brewing, also called cold water extraction or cold pressing is the process of steeping coffee grounds in water at cool temperatures for an extended period.

Bill Guarnere: Instant coffee Instant coffee is a drink derived from brewed coffee beans. Through various manufacturing processes, the coffee is dehydrated into the form of powder or granules.

George Luz: Double Double The "double-double" is a uniquely Canadian term that is strongly associated with Tim Hortons. It consists of a cup of drip coffee with two creams and two sugars (or double cream, double sugar).

Buck Compton: Barraquito An old drink from Tenerife combining espresso, condensed sweetened milk, foamed milk, lemon, cinnamon and Licor 43, which was carried across the Atlantic in a later modified form as the Carajillo.

Johnny Martin: Black Tie Black tie is a drink made by mixing 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.

Gene Roe: Caffè Americano Caffè Americano or simply Americano is a style of coffee prepared by adding hot water to espresso, giving a similar strength to but different flavour from brewed coffee.

Harry Welsh: Cappuccino an espresso-based coffee drink that originated in Italy, and is traditionally prepared with steamed milk foam.

Babe Heffron: Café 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 chocolate syrup.

[nespressomachine]

What Coffee Capsules Are Compatible With Nespresso

Not many Nespresso machines operate at any coffee capsule.

Water from the capsule container Rather than Coffee from the match: The brand new Nespresso Machine versions produce incompatibility using Capsule Clones. From the evaluation conducted by K-Tipp, a sizable European Consumer Magazine, at January 2014, notably capsules from Coop, both Jacobs and Aldi failed to do the job, whereas Pressogno, Café Royal and also La Caffè Mocha attained 100% uptime.

Nespresso has altered the manner capsules have been pierced, inducing some harmonious capsules to no longer work correctly. The needles at the most current Nespresso versions are so sparse, they are unable to pierce the capsule some competitions and from the extreme instance, may crush the pill.

The Nespresso machine versions"Pixie","U" and"Inissia" will be utilizing the brand new, thinner injectors. That is"a part of the continuing development" of this capsule system states Nestle.

The problem for clients: Even though the new, thinner needles operate nicely with the first Nespresso Aluminum capsulethey fight with a few plastic capsules from some other makers, because the wires are too lean and can not pierce through the tough plastic.

The effect: smashed capsules, half-full cups and tons of water within the entire body, or so the machine only refused their service also turned away.

Our guidance: Anybody who has used coffee capsules from some other manufacturers must continue to keep their Nespresso system so long as you can, as the brand new machines don't work with capsule clones.

K-Tipp conducted an evaluation using 12 Nespresso coffee machines and 8 Coffee Capsule manufacturers

The Main result:

Capsules from these brands fit in to most of machines and therefore are 100% compatible using all the machines examined:

   That the Pressogno capsules"Espresso Medium" (SPAR and Volg),    that the"Espresso" capsules Café Royal ( Migros) along with    the capsules"Espresso" La Caffè Mocha (Coop, Fust and InterDiscount ).

These capsules didn't operate

Definitely the most problems happened with these brands:

   The capsules"Espresso Classico" Jacobs Momente along with    the capsules"Espresso 1882" Caffè Vergnano.

Not one of the capsules functioned from the Nespresso"U" of Koenig. The needle couldn't pierce the capsules out of Jacobs and the device shut down.

Water ran the Caffè Vergnano capsule directly into the cup.

Jacobs maker Mondelez states:"We're working to recover compatibility when possible. There has been a similar announcement from Coop, saying that the providers would conform to the fluctuations.

The pill"Supremo" by 100 percent Espresso (accessible at Aldi) additionally demonstrated indicative: The Aluminum transparency came from the capsule in practically all of the testing. Especially annoying was in some scenarios, the transparency was captured in the machine also needed to be scraped with a knife. Aldi knows of the problem and states that at the problem with the transparency was solved.

The way the evaluation was completed:

K-Tipp purchased 12 regular variations of present Nespresso machines in De'Longhi, Koenig and Turmix. 10 Capsules in 8 distinct manufacturers were analyzed in each and every machine.

   Can the mechanics operate correctly?    Can the cables pierce the pill or crush it?    Can we receive a cup of java or any sour broth?    Perhaps not every deformation of a plastic capsule always resulted in a reduction in quality. But when there was water from the cup than Anticipated, this was regarded as a mistake

Coffee is a really significant problem, particularly in Europe... Home to a number of the world's fussiest connoisseurs, the very best in the industry lately convened in Switzerland for a few severe coffee-tasting for among Europe's biggest customer celebrities, K-Tipp.

[drinkfoodsclub]

America’s Favorite Foods: Some Things Never Change

Americans are an interesting mix of cultures and cuisine aficionados. We love sushi, Chinese and Mexican food, Italian restaurants and designer coffee drinks, yet when it gets right down to it, there are few surprises. We buy the same basics which have been around for decades, mainly because we grow up on them, they’re served up in school lunchrooms, and they are around every corner. Overall there are no surprises here and this list has seen little change in decades, so let’s start with the Big Ten of America’s overall favorite foods (no veggies in sight): Hamburgers – since the first White Castle opened, we were hooked Hot Dogs – the all-American food French Fries – can’t do much to improve on these Oreo Cookies – chocolate chip cookie lovers will disagree Pizza – lots of toppings, but the base remains the same Soft Drinks – as a nation we guzzle them all day long (not technically a food, but hey) Chicken Tenders – we know what fast food chain started it all Ice cream – thank foodie president Thomas Jefferson for this one Donuts – breakfast of champions Potato chips – our favorite snack food, hands down Mac and cheese (yes, Thomas Jefferson also introduced this) Apple Pie – been around in some form for centuries Soft Drinks: Colas – since the first soda fountain opened, they have maintained their status Lemon/Lime drinks – since Americans discovered lemons, a fizzy variation of good old lemonade Dr Pepper – first considered a medicinal tonic (similar to cola) it still has a loyal following Fruits: Berries-ever since man began gathering wild berries in the woods (it’s a toss-up-some surveys will argue it’s bananas or apples) Apples – easy to grow and transport Bananas – no washing required Grapes – cost can vary, but still wonderful, especially seedless Veggies: Broccoli – serious doubts here, but some surveys insist Corn – probably America’s first native veggie and still right up there Potatoes – due in no small part to French fries and potato chips Tomatoes – the base for ketchup (our favorite condiment) and so many other foods Green beans – what’s not to like? Candy (no surprise the top five are all chocolate-based): M&Ms pretty much tied with Reese’s Peanut Butter Cups Snickers – peanuts, caramel – nougat – the best of everything Hershey’s – Milk Chocolate Bar – can’t improve on that Kit Kats – crunchy and fun Candy corn – at Halloween, for sure Ice Cream flavors: Cookies N’ Cream – part of the Oreo craze Chocolate – just a continuation of America’s love affair with chocolate anything Mint Chocolate Chip – refreshing Vanilla – so versatile and the foundation of many treats Cookie Dough – a relative newcomer compared to the original vanilla Unlike most categories, cost plays a major role with Seafood: Shrimp, which still tops the list, would undoubtedly be far greater in consumption if the price was lower Salmon – a distant second (but by far the most popular ordered at restaurants) Tuna – beloved sandwich filling as well as dining out Tilapia – frequently bashed as “dirty” it’s still cost effective, light, easy to prepare Best-selling Cold Cereals: Cheerios – both Honey Nut and plain Frosted Flakes – sugar already added to old-timer corn flakes Mini-Wheats – likewise shredded wheat – sugar-coated and smaller size than original Special K – touted as a “diet” food, we can still fool ourselves if we don’t add sugar And at Starbuck’s, the Frappuccinos rule: Triple Mocha Frappuccino – just can’t have too much chocolate Coffee Frappuccino – the basic which started it all Double Chocolaty Chip Creme Frappuccino – getting a little complicated here Caffè Mocha – beats out lattes – gotta have that shot of chocolate So there you have it. As a foodie nation, we are still conservative and stuck in a rut, as we cling to our old standards for convenience, cost, habit and just plain good taste. But don’t we love to live vicariously when we watch cooking shows, devour cookbooks and feel adventurous when we frequent ethnic restaurants. Although a diverse country of many backgrounds and cuisines, the same foods stand the test of time. and we might not be into haute cuisine but we definitely enjoy our native foods to the max. And that’s just fine with us.

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[academicgangster]

1, 2, 6, 7, and 11 for the fanfic meme :)

Thank you for the ask!

1. What made you start writing fanfic? The lack of canon comfort for the worlds of hurt in Star Trek: TOS. ^^’

2. Which of your own fanfics have you reread the most? Protocol Kappa because it’s wish fulfilment of the highest order basically pure h/c, and because canon itself is hilarious, I cracked myself up a ton while writing it. Recently I’ve also reread Afterheat a couple of times, because I’m working on another short MI fic and most existing fanworks don’t appreciate Luther enough for me I need the world to have more love for Luther

6. Name three stories you found easy to write. man, the days of random avengerkink meme fills were such a good time. even if the prompts I was filling were sometimes accidentally my own, lol. Caffè Flambé fell into place in literally two days, Mayhap took one, and Cruise Control is so dumb but it felt so good to write and I still love it.

7. Name three stories you found difficult to write. most of the ones that fall into this category haven’t been published yet cause I haven’t finished them yet, heh. fire and peace deals with sensitive subject matter and was my first real return to writing after a Bad Time, so that one counts.

11. What kind of relationships are you most interested in writing?oooh this is interesting! Broadly the answer is ‘anything that piques my interest’, but there are a few dynamics that are more likely to pique my interest than others, including:• ridiculously close codependent friendships (Jay and Kay, Jim-Spock-Bones);• ridiculously close and super protective friendships that could easily become something more (Tony-Rhodey, Ethan-Luther)• characters who fall in love slowly, deeply, quietly and fiercely, often without knowing it. also known as ‘brought-together-by-circumstance to best friends to god how the fuck did I ever live without you’. (Sam/Richard, Tony/Nat, Jason Bourne/Marie St Jacques, Ethan/Luther)• brought-together-by-circumstance to Time To Fall Into Bed Together Nope We’re Totally Not Developing Feelings oh shit we totally are (Han/Lando, Quint/Nina, Ethan/Sidorov)• couples who canonically comfort each other, make a point of discussing and respecting boundaries, and are also kinda weird/quirky people in general (Quint/Nina, Roy/June)• femdom / male sub, ESPECIALLY if the Domme is super super gentle (Reggie/Roy for the not-so-gentle variant because Roy is the literal brattiest sub, Ilsa/Ethan for the super cautious sweet variant, Pepper/Tony hovering somewhere in between)• selfcest - i will probably read any and all variations of characters plausibly making out with themselves and WILL write it at some point (TOS Jim/Mirror Jim, TOS Jim/Android!Jim, MCU Tony/Anyotherverse!Tony, Jack Harper/any other Jack Harper)• Established couple brings in a third, temporarily or permanently, for the express purpose of making that third person feel The Most Loved They Have Ever Felt (Tony/Pepper/Nat, Tony/Nat/Bruce, Tony/Bruce/Ethan, Clint/Natasha/Ethan)• bonus image that speaks for itself:

[koffeeexpress]

Coffee break small daily timeless pleasure

Coffee break small daily timeless pleasure

Rarely, however, does he stop to think about the origins of this gesture and this drink becomes synonymous with behavior.

This drink has created many legends and popular traditions there that say that already in the time of Homer, in the city of Troy, coffee was used. The first coffee in Europe seems to even be around 900 - 1000 AD thanks to the many ships that brought unknown goods from far and wide.

The truth is that he sees sipping this dark drink, converted, in what is now Yemen, into an authentic custom, even supported by the government that praises its energetic quality.

For Europe, it is something 'to say that certainly, the first coffee came through the Venetian merchants, in 1615, Prospero Alpini, botanist, doctor of the Venetian console, studied the drink and brought it to the knowledge of the city of Venice, especially remembers. Venice. In the beginning, coffee was also used for its digestive and medicinal properties, and for this, too, its price was immediately quite high.

Today we still find Caffè Florian, one of the oldest coffee shops, under the arcades of St. Mark's Square, Venice, which even then, in order to spread this drink, distributed a text that praised its properties.

In today's hectic life, the time to take a coffee break cannot be missed, and it is in the workplace, as in our homes and in bars, that it has become increasingly demanding, for this reason, coffee machines and vending machines beverages are becoming more and more technological equipment and we do not count more versions and variations, all designed to enhance the quality in its various coffee aromas.

We find professional espresso machines, but also semi-or for private consumption; Automatic espresso drinking machines are available that allow you to enjoy at any time of the day, both in the workspace and along a corridor, every variant of espresso, barley, decaffeinated coffee. The new models of coffee machines for home use are lines of innovative and elegant design because the machine also expressed becomes an object of furniture and enriches every environment, uniting an increasingly sophisticated technology in the preparation of coffee with an increasingly minimalist design. .

Used in the workplace, very comfortable and versatile are the beverage vending machines, machines that allow a fully automated way, simply by inserting small denomination coins, to have a hot or cold drink ready in a few seconds, depending on the order. In these machines, the hot sugary drink already comes out, with the pre-established amount and there is a stick to turn the sugar. Now all delivery men have the use of the key for those who normally use the machine or give the rest to those who are passing through.

In every place, at home or at work, the coffee break is just around the corner, the hot drink that hides ancient traditions and stories is a daily pleasure that today, thanks to technological developments in machinery and beverage machines, you can consume comfortably in any environment.

For more click yellow sugar packet

[bestcoffeemakeruniverse]

Cappuccino vs. Latte

Do you ever find yourself standing at the counter at your local coffee house pondering the difference between cappuccino and latte? Ever wondered how this hugely popular specialty coffee industry got started? Let’s take a look.

The terms caffè and latte were first used in 1847 and later in 1867 they appeared in William Dean Howells essay "Italian Journeys". Latte means milk in Italian and the caffè version of this drink is an American invention. Caffè latte originated in Caffè Mediterraneum, a café in Berkeley, California and was brewed in its current form by Lino Meiorin for the first time. He added more milk to this otherwise strong cappuccino and called this new drink "caffè latte".

Cappuccino, in commercial form, was introduced at the beginning of 20th Century when the patented espresso machines were introduced by Luigi Bezzera of Milan in 1901. These machines made the cappuccino very popular in cafes and restaurants and the current form developed by the 1950s.

What, exactly, is a cappuccino? A cappuccino consists of 1/3 espresso, 1/3 milk and 1/3 foamed milk. The name, cappuccino, derives from the Italian word, Capuchin, which means “small cap.” It is traditionally served in Italy as a breakfast drink, but coffee aficionados now drink it any time of day. A cappuccino should also traditionally be no more than 6 fluid ounces. Coffee houses such as Starbucks serve “cappuccinos” in much larger sizes, however. Often times these larger drinks simply contain more milk instead of additional coffee, so that super grande may not be such a bargain after all. Variations of the cappuccino include an iced version with no foamed milk called Cappuccino Freddo and babyccino, a cappuccino with no coffee intended for small children. Chocolate is often added.

What is a latte? A latte is a shortened version of the Italian caffe latte, which translated means "coffee milk". It consists entirely of espresso and steamed milk. In Italy, the coffee is brewed at home (usually in a moka pot) and enjoyed with breakfast. Lattes are typically larger than cappuccinos (up to 20 ounces) and may contain multiple shots of espresso. They have a very thin layer of frothed milk. A latte is essentially a super-sized cappuccino minus a lot of the foam. The primary difference is size. Latte's also are known for the interesting art created in the foam. This art form requires a steady hand. It is very interesting to look at and difficult to master.

As with most everything, commercialization of specialty drinks has made the difference between lattes and cappuccinos moot. A lot of commercial coffee houses don't bother to differentiate between the two. If you wish to purchase traditional versions of these beverages it might be best to stick to independently-owned coffee houses where possible. Another option is to purchase the equipment and make these delicious drinks at home for a more traditional experience.

Ref. Moomez

[bestespressomachinesunder10-blog]

Terms You Need to Know To Get The Best Espresso Machine

If you love espresso, you may know the terminology. However may just know that you love it, or you thought you understood the terms and now suddenly find yourself immersed in a bunch of terms that seem like a foreign language. When you are on the market to buy an espresso machine, being familiar with these terms will help you pick out the best espresso machine for you.

Espresso

Also called Caffè espresso is a concentrated traditional Italian coffee beverage brewed by forcing hot water under pressure through finely ground coffee. It is used as the base for other drinks, such as lattes, cappuccino, macchiato, mochas, and americanos. To make it you need an espresso machine.

Espresso machine

Used to brew espresso. Some machines offer additional features that help you make other coffee creations and variations. Most machines today are pump-driven.

Pump-driven

This means the espresso maker uses a motor-driven pump to drive water and provide the force necessary for brewing, rather than manual force. Although manual espresso machines are still available, most machines are at least semi-automatic. look at this site best espresso machines under 1000

Semi-automatic

The Semi-automatic makers are pump-driven (see above) to deliver water. The remaining brew pressure in the basket is released via a three-way valve. You are in control of the pump, if you do not want to control the pump, you get an automatic.

Automatic

Automatic espresso makers are similar to above but also automate the brewing. They add a flowmeter, when the programmed amount of water has passed through the meter, the pump turns off. If you do not want to grind the coffee you want a super-automatic.

Super-automatic

The semi-automatic machine automatically grind the coffee, tamp it, and extract the espresso shot. Some models contain an automated milk frothing and dispensing device. Although many types may contain a steam wand.

Tamp

The compression of the ground coffee into a puck in the preparation.

Puck

The round of coffee grounds residue that you remove from your espresso maker.

Steam wand

This is used to steam and froth milk for beverages such as the cappuccino and latte. These you add after the pull.

Pull

This is the act of getting an espresso shot. In the early days of espresso machines, a lever had to be "pulled" to force water through coffee grounds and extract the flavors. Now the lever is just pulled to start the shot which may be added to a demitasse.

Demitasse

Demitasse is a small cup used to serve Arabic coffee or espresso. For many it is recommended to preheat this cup. Many models recommend pulling a shot of hot water to preheat the machine equipment and heating the cup before the espresso pull.