By Wesley Johnson
The world loves coffee, but people show it in different ways. When a person walks into a coffee store in the US, the options may initially seem overwhelming. However, if all coffee styles from many nations around the world were also available in those same stores, there would not be enough room on the walls to list them. To learn more about different coffee cultures from America to Ethiopia, keep reading.
Coffee Americano or American Blend
American coffee typically is one of two different styles - a Cafe Americano and a basic, medium-roast Arabica blend.
A cafe Americano refers to a shot of espresso mixed with a cup or mug full of hot water and a splash of cream or sugar to taste. Meanwhile, the classic American blend of coffee is typically an Arabica bean medium roasted. The medium roast increases the sweetness of the taste, cuts down on the harshness of a dark roast and boasts a minimal acidic level.
European Coffee
The term "European coffee" generally refers to any dark roast, or a French roast in particular. The beans are roasted until they're black and the coffee is often more bittersweet than the more common American roast.
Normally, a European roast refers to an espresso roast where the beans are roasted specifically for an espresso, which are then used in cafe au lait, espresso shots, frappucinos and other coffee drinks. This is a very strong coffee, reflected in the taste.
Turkish Coffee
Turkish coffee refers to which is prepared by boiling the very finely ground, powdery coffee in a pot with boiling water. The coffee is then served in a cup and the grounds, or dregs, settle to the bottom. Ideally, the coffee is started with cold water and boiled over a long heat to achieve a perfect foam.
This type of coffee is routinely served in Turkey, the Middle East, North Africa and the Caucasus region.
Ethiopian Coffee
Ethiopians often consider their land to be the birthplace of coffee, and has an intricate coffee ceremony that is very much a part of its culture.
Typically, the coffee is brewed by roasting raw or green beans over hot coals or a fire. Then, each guest may waft the roasting smoke toward themselves to sample the aroma. Next, the roasted beans are ground using a mortar and pestle.
The grounds are subsequently boiled in a special pot called a jebena. Once the coffee boils up into the neck of the pot, it's then poured into another container to cool off and then put back into the jebena. Finally, a filter is placed over the spout of the jebena and the coffee is poured and served.
Traditionally, the coffee is served all at once. The host will pour the coffee into all the cups on a tray and without stopping. Once brewed, the grounds are later used three more times.
Coffee is such a popular drink around the world. Many cultures have their own unique versions that people love for the aroma, flavor, caffeine effect, and social atmosphere it helps to provide.
About the Author: For additional informative details on coffee and enticing flavors that explode your taste buds, please visit http://www.coffeetryst.com, a popular site with insights on coffee options, such as flavored decaf coffee, gourmet coffee gift baskets, almond flavored coffee, and many more!
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=260616&ca=Real+Estate
Showing posts with label americano. Show all posts
Showing posts with label americano. Show all posts
Saturday
Coffee Drinks - Espresso is Just the Beginning
This article covers some of the more popular espresso based drinks and what is unique about each one. Espresso is the foundation for many coffee beverages so we will start first with talking about what espresso is. Espresso is a concentrated coffee drink that is made by forcing hot water through finely ground dark roasted coffee beans. Espresso usually has half of the water and twice the coffee as a regular cup of drip coffee. A good espresso will have a fine layer of foam, called crema, on the top of the drink. Single shots of espresso come in 1 to 1.5 ounce serving sizes.
There are a couple of variations to the core shot. Espresso Romano is an espresso with a twist of lemon on the side. Espresso Ristrentto, or a short, is an espresso that to cut short with less flow so you end up with a smaller amount of espresso that is denser than normal. Expresso Lungo, or a Long, is an espresso that has approximately twice as much water run through the normal amount of coffee. Last we have Espresso Con Panna which is a shot of espresso mixed with an ounce of heavy cream.
Now that we have covered our foundation of variations, we'll move on to the larger espresso drinks. The first is the very popular Cappuccino. Cappuccino is made with equal parts espresso, steamed milk and frothed milk. A classic cappuccino is made with only espresso topped with frothed milk.
Iced Cappuccino - One shot poured over ice with cold milk added. The flavor of the espresso fades quickly once combined but this makes for a great drink on a hot summer afternoon.
Caffe Latte - a single shot combined with steamed milk at a ratio near three parts milk and one part espresso. Lattes are frequently spiked with Italian syrups. Lattes are topped with frothed milk or a pinch of chocolate powder.
Caffe Mocha - A mocha is the same as a latte with chocolate added either as a powder or as syrup. Whipped cream is a common topper to a mocha as are chocolate flakes.
Americano - A single shot with water added to it. This results in a stronger than average cup of coffee and is often combined with milk and sugar.
There are MANY more espresso based drinks. There are even entire books dedicated to espresso recipes. If you brew your own espresso get creative and experiment to find your own specialty.
Peter enjoys drinking espresso though out the day. He considers making and serving an espresso in espresso cups to be an art form. Visit Peter's web site Best Espresso Cups to learn more!
Article Source: http://EzineArticles.com/?expert=Peter_J_Jordan
http://EzineArticles.com/?Coffee-Drinks---Espresso-is-Just-the-Beginning&id=2038548
Tuesday
Coffee Variations
1. Caffè espresso or espresso (from Italian; sometimes erroneously pronounced or spelled in English expresso) is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee.
2. Caffè Macchiato (It. "stained"): A small amount of milk or, sometimes, its foam is spooned onto the espresso. In Italy it further differentiates between caffè macchiato caldo (warm) and caffè macchiato freddo (cold), depending on the temperature of the milk being added; the cold version is gaining in popularity as some people are not able to stand the rather hot temperature of caffè macchiato caldo and therefore have to wait one or two minutes before being able to consume this version of the drink. The caffè macchiato is to be differentiated from the latte macchiato (described above). In France, known as a "Noisette".
3. Espresso con Panna (It. "espresso with cream"): Espresso with whipped cream on top.
4. Latte (It. "milk"): This term is an abbreviation of "caffellatte" (or "caffè e latte"), coffee with milk. An espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
5. Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam. (Very similar to "latte", see entry for lattes below).
6. Breve (It. "short"): Espresso with half-and-half.
7. Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. Often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes topped (upon request) with a light dusting of cocoa powder.
8. Mocha: Normally, a latte blended with chocolate. This is not to be confused with the region of Yemen or the coffee associated with that region (which is often seen as 1/2 of the blend "mocha java").
9. Americano (It. "American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I who added hot water to dilute the strong taste of the traditional espresso. Similar to a long black.
2. Caffè Macchiato (It. "stained"): A small amount of milk or, sometimes, its foam is spooned onto the espresso. In Italy it further differentiates between caffè macchiato caldo (warm) and caffè macchiato freddo (cold), depending on the temperature of the milk being added; the cold version is gaining in popularity as some people are not able to stand the rather hot temperature of caffè macchiato caldo and therefore have to wait one or two minutes before being able to consume this version of the drink. The caffè macchiato is to be differentiated from the latte macchiato (described above). In France, known as a "Noisette".
3. Espresso con Panna (It. "espresso with cream"): Espresso with whipped cream on top.
4. Latte (It. "milk"): This term is an abbreviation of "caffellatte" (or "caffè e latte"), coffee with milk. An espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
5. Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam. (Very similar to "latte", see entry for lattes below).
6. Breve (It. "short"): Espresso with half-and-half.
7. Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. Often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes topped (upon request) with a light dusting of cocoa powder.
8. Mocha: Normally, a latte blended with chocolate. This is not to be confused with the region of Yemen or the coffee associated with that region (which is often seen as 1/2 of the blend "mocha java").
9. Americano (It. "American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I who added hot water to dilute the strong taste of the traditional espresso. Similar to a long black.
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