coffee variations and laced coffee


Espresso has no milk, just pure coffee. Most traditional coffee recipes revolve around a single or double espresso shots. If you are a coffee connoisseur then you should try and learn how to make one. 

It is generally made from a single 1 oz shot of coffee made with 7 Gms of finely ground coffee extracted at between 18 and 25 seconds. There are many recopies and this is small selection to choose from –
Americano (American) – This is espresso shot that is diluted to taste with hot water. The name was given to insult Americans who the Europeans believed were not up to drinking full espressos.
Black coffee: Coffee served with no milk.

Cappuccino usually consists of equal parts espresso, steamed milk, and frothed milk. All this makes the coffee taste more diluted and weaker. Some coffee shops will sprinkle cinnamon or flaked chocolate on top and other will add more milk than others. All shops make some variance to suit the taste of regular customers.

Dry Cappuccino
This is a regular cappuccino but without steamed milk and small amount of foam.

White coffee
A black coffee with milk added.

Cafe Latte
Cafe Latte has more milk than a cappuccino. It is one part espresso with at least three to five parts ofsteamed hot milk with a small amount of froth on top. Latte in Italian means ‘milk’, so be careful ordering one when in Rome.

Cafe au Lait
Similar to ‘ Caffe Latte’ with an equal milk to coffee in the ratio of 1:1, It is made from brewed coffee and not from espresso. The taste is milder and less intense due to it consisting 50% milk

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.

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

Cafe Latte Fredo
It is a type of cold coffee. Cafe Latte Fredo is an espresso mixed with cold milk in similar proportions as a Cafe Latte that is usually shaken well with ice in a cocktail shaker.

Cafe Mocha
Quite popular with the ladies or after dinner coffee. It is one part espresso with one part chocolate syrup and two or three parts of frothed milk. You could also ask for some whipped cream. Mocha was the popular coffee port route in the 17th century.

Espresso con Panna
Another espresso that is topped with a small amount of whipped cream.

Espresso Granita
A kind of cocktail coffee! It is one shot of espresso that is mixed with a teaspoon of soft brown sugar and on this is added a splash of brandy. It is then frozen, crushed and served in a parfait glass with whipped cream.

This is a cold espresso and popularly ordered in some cafes in Europe and Latin America during summer months. Generally prepared using 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is next placed in a long glass with ice, and milk turning it into a big coffee milkshake.

Turkish Coffee or Known also as Greek Coffee
A ‘different preparation from the usual coffee. It is thicker and made usually made in an ‘cezve’ which is a long-handled, open, brass or copper pot. Finely ground coffee and water are boiled together to making a mix of muddy and thick coffee. Once it is made it is served in smaller cups called ‘Demitasse’ cups. Sugar and sometimes cardamom pods or spices (more Arabic) are added before it is brewed and all this is left for some time to allow it to settle before it is sipped. In Greek coffee Chicory is used and cracked cardamom pods to Turkish coffee.

Indian (Madras) filter coffee
The popular ‘South Indian’ filter coffee is made from fresh ground, dark-roasted coffee Arabica or Peaberry beans. It is left for a few hours to drip-brew in a traditional metal coffee filter. It is served with coffee to milk ratio of usually 3:1.

Instant coffee (or soluble coffee)
These have become very popular over the years due more to convenience and some people are not even aware that there are so many other tastes to try out and when served the real coffee fail to appreciate the aroma and its taste. The coffee is available in packets as granules or soluble powder.

Hammerhead or Shot in the Dark
This is a mix of espresso and drip coffee in a regular-sized coffee cup. Many cafes rename this drink further to their own names or as per to their needs.

Iced coffee
This is a regular coffee served with ice, and sometimes milk and sugar.

Kopi Tubruk
If you visit islands of Java and Bali in Indonesia you can try this coffee. It is similar to Turkish or Greek coffee as it very thick.

This is 2-3 shot of espresso and has more water to pass through coffee grounds.

The name means ‘restricted’. It is like Lungo, but exactly the opposite as it has less water with 0.75 oz espresso.

Coffee with honey. Made by using coffee that is mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. It can be served with cream.

Vietnamese Coffee
Uses more and like south Indian coffee uses a metal mesh. Hot water is dripped through the metal mesh and after this the intense brew is poured over ice and sweetened with condensed milk.

Laced coffee

These are made to taste and more a local tradition. A great variety exists in different parts of the world. The flavor can be a mix of syrups, spices (e.g. cinnamon), flavorings or nutmegs that are added to the coffee and give coffee a different taste. Some time various liqueurs and spirits are used to make laced coffees.

Irish coffee-
A 6 2/3 Irish coffee glass is ideal but a Paris goblet of same capacity should be heated and sugar added as required by the guest. (a certain amount of sugar is always required when serving this form of coffee as it is an aid to floating the double cream on the surface of the hot coffee, the waiter must ensure the guest realizes this.) A teaspoon is then placed in the goblet to conduct the heat and avoid cracking the goblet as the piping hot, strong black coffee is poured in. the coffee should be stirred well to dissolve the sugar and then one measure of Irish whiskey added. At this stage, it is important to ensure that everything is thoroughly blended. The liquid should now be within 2 ½ cm of the top of the glass. Double cream should then be poured slowly over the back of a teaspoon onto the surface of the coffee until it is approximately 1.9 cm thick. The coffee must not be stirred: the best flavor is obtained by drinking the whisky-flavoured coffee through the cream.
This method of making coffee may be carried out at the table and has visual appeal. As the fat content of cream is much higher than that of milk, less may be used and it should not be heated.
When the Irish coffee has been prepared, the goblet should be put on a doily on a sideplate and placed in front of the guest. If brandy is used instead of whisky, the coffee is known as café royal.

The equipment required:
Irish coffee glass or paris goblet
Jug of double cream
Pag measure
Coffee pot
Sugar basin with tea spoon
Bottle of irish whisky

Order of ingredients-
1. Sugar
2. Black coffee
3. Spirit or liqueur
4. double cream

Other laced coffees

Monk’s coffee-Benedictine

Russian coffee- vodka

Jamaican coffee- rum

Calypso- Tia-Maria

Highland coffee- Scotch whisky

Seville coffee- Cointreau

Prince Charles coffee- Drambuie

Café royal- cognac

Royal street coffee- amaretto, kahlua, nutmeg

Café napoleon- cognac

Yorkshire coffee- bronte

Witch’s coffee- strega

Gaucho’s coffee- Teqilla

Balalaika coffee- vodka

Aaffogato – vanilla flavoured espresso served over gelato

Americano- equal quantities of espresso and hot water

Cappuccino –espresso injected with frothy milk and dusted with cocoa powder

Corretto- expresso with a shot of brandy or grappa

Doppio- double shot of espresso

Latte macchiato- It is opposite to latte. Espresso is poured on top of milk.


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