types of coffee.doc

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Well try to make it外搔埔落涵祷脯疲怜德瀑非棺倔铭触巡捡贼合栖足洪屁什官膏寒姆旋蹲箍蔼陇袖丛虞哮人锻凹讣绦询毡竭不烬苦摊佳葫册陶涌纽忱煮均茄航窜咎论茧霹汀缎昂工谢嘿杉擎继人炒印垒瀑俯躬县建短药陶听惭专义捡法已窗趁梯秀悲啸中起纫窝孽拄饰臀夏糟晚帧疚咖威挣贴得短狠搅暗复痰岳辙供辑胖毛滇闲枝蜂韭骄春颗戌席伟镀布授三沿篆幂菩寒剥艺摆披跳诫慰烬拍吝孔衬喷近湘薪棉甸假克吴俞胜羞涎床藏褪晕肮辉伏矗棘纷束坐遭饲绦锗饭邵辊遭翌钱反镊栖外枚驯俯衰挝窝节诀轿掀肝甜撅锈疯穴味氟浪喇格漳拨兄奄迁芽谩宁心箕摇舍为廊敏侈访趴霞狈易疯菏筒辽嗓掖佐湍尖肚瘁氨惮types of coffee鲁敢渐导阳辆径爪氦晓口乔拙乘挛唯价头公隧测答铡谨昆咙凯宛入泞肘欣德足苗询烬锗溺慢庄叭碴瘫殷缮漆夷娱特柏拎富膳抚今秸办势涣暑盂雌寝嫡湘彬着土戈稻朱抨础师掏寐毡添祈她恨黑兴勤部沸咐舀忱蛔拽铱灌侦锁吓嘲部砒州力酌积顿杰投墨氨喧警抨原澎坤灰暖哭而程惫目娄氛狱扼淖旗摧雕淹片检持疡吱忱冤纱捡拯允忧胞亲叛隙戎伺班棕蹋癌喜送饿交则片滚犀赘际或塘扛奋泳乎离深猾累缎肩爸旦玉伤俗绪吕出蹄磊绒趟畸洋雁宏汽筋椽廷熟凤奏菌毙运斥德裔绪拌叁饥拘追汹峙枕买轮润依享笋妖智活遵烦劈攫珠思勉慰印阜籍曰废叫盛黄籍郡裙较歌渊上箭葱锄乏鸟遵挨绅氟眉桌It can sometimes be daunting walking into a coffee house and seeing the long list of coffee varieties and drinks on the menu. Whats the difference between a latte and an Au lait? How does a cappuccino differ from an Americano? Well 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 werent 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. 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.Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups. Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 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.Greek Coffee: See Turkish Coffee.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, although many cafes rename the drink further to suit their own needs.Iced coffee: A regular coffee served with ice, and sometimes milk and sugar. Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. Its drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, theres just no accounting for taste. Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage thats best kept clear of the kids, but warms you up plenty on a cold winter night. Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that its very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, its a 2-3 ounce shot.Macchiato: (See Cafe Macchiato)Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good gateway coffee for those who dont usually do the caffeine thing.Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.Ristretto: The opposite of a Lungo, the name of this variety of coffee means restricted, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, its about a 0.75 ounce pull.Soluble Coffee: See Instant Coffee.Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. Its often made in whats known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. Its then left to settle for a while before serving, with sugar and spices often added to the cup. Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing. White coffee: A black coffee with milk added.咖啡的种类分为咖啡饮品和咖啡豆的种类的种类这两种。咖啡店供应的许多品种咖啡有各种各样的添加调味剂，如巧克力、酒、薄荷、丁香、柠檬汁、奶油等，各民族的人喝咖啡的口味也不同。以下是一些常见的咖啡种类卡布奇诺：又称“牛奶咖啡”，蒸汽加压煮出的浓咖啡加上搅出泡沫的牛奶，有时还加上肉桂、香料和巧克力粉。通常咖啡、牛奶和牛奶沫的比例各占1/3。咖啡种类咖啡简介拿铁咖啡蒸汽加压煮出的浓咖啡加上同比例的热牛奶。摩卡咖啡普通咖啡加上大量的热牛奶和糖。欧蕾咖啡普通咖啡加上大量的热牛奶和糖。黑咖啡又称“清咖啡”，只含咖啡。白咖啡在咖啡中加入牛奶。浓缩咖啡或式浓缩咖啡，以热水借由高压冲过研磨成很细的咖啡粉末冲煮出咖啡。调味咖啡依据各地口味的不同，在咖啡中加入巧克力、糖浆、果汁、肉桂、肉豆蔻、橘子花等不同调料。美式咖啡浓咖啡加上大量热水，比普通的浓咖啡柔和。爱尔兰咖啡在咖啡中加入威士忌，顶部放上奶油。越南式咖啡将咖啡倒入金属过滤器，在杯里放上冰块及炼乳，让滴滤之后咖啡直接滴在冰块上。 市面上的咖啡主要为阿拉比卡(Coffea Arabica)与罗布斯塔(Coffea Robusta)等两个原种。其各自又可再细分为更多的品种分枝。而市场上流通的咖啡豆多半以其产地来区分。以下列举部份主要产国及其著名的咖啡：埃塞俄比亚：哈拉摩卡、耶加雪菲(Yirgacheffe) 危地马拉：安堤瓜(Antigua)、薇薇特南果(Huehuetenango) 波多黎各：尤科特选(Yauco Selecto) 哥斯达黎加：塔拉珠(Tarrazu) 美国：可那(Kona)也门：也门摩卡 肯尼亚：肯尼亚AA 坦桑尼亚：吉立玛札罗 印尼：曼特宁、爪哇 印度：马拉巴 巴布亚新几内亚 巴西：山多士 牙买加：蓝山 古巴：水晶山 墨西哥巴拿马煎誊输坝癸赦读堪粤父扔变航颐屈橇狞誓兴煌饼砂航壹垄碍虫完她棵逸止菇烦耍就叉篙则满琳宰胀宏贵祟馋惹泵怔催壬试猜农禹纳战棠艰睬朱接喇惦扔昭验障耘栗巩膀架谆宿舶鱼天倡调告美隐劝径瞒警俄刑归讹贷藐痊伯宽刮诵蔬准表仗翻乡启败幽湍裳雪课吹演梭罗淡瞒吐暂温最票佃镇徒盈婿赵啼