And you’re one of the many persons who queue up for a cup of coffee fix to jolt your morning right. You scanned the menu overhead the cashier and contemplated about what to order of there had been twenty types of coffee blends on the list.
And since it’s the caffeine that you’re after, you just picked the easiest one to read, gulped at the strong yet velvety contents and went ahead to time-in for work, or whatever agenda it is you have for the day.
But as soon as you stepped-out of the coffee shop, the words listed on the menu are still messing around your intelligence as if mocking your innocence on the known types of coffee. To help you out on this mental battle, listed below is a glossary of everything you need to know about coffee, and not to be insulted by your lack of knowledge.
Kicking this course off is to know the different and most common type of coffee beans being used in your nearby coffee house. There are basically two types of beans being used for human consumption: Arabica and Robusta.
There are other classes of coffee beans but these two are the ones afloat because of its attainability in production, commercial value and abundance. More than sixty five percent of world coffee cultures are of Arabica, but many of them are not top quality.
The taste of Arabica can be different, according to the location in which is grown. Examples of tastes can be the ones that are similar to berries (Ethiopian coffee), earthy (Indonesia and India), chocolate, or citrus (Central America).
The best conditions to grow Arabica are at low altitudes, such as one thousand feet in Hawaii, four thousand feet in Mexico and between three thousand five hundred and nine thousand five hundred at the Equator.
This variety was called ‘’canephora” in the past and its tastes are not as good as the ones of Arabica. Premium quality products from this variety are used more for espresso blends.
Robusta has more fruit, a lower cost, grows well at lower altitudes and is more resistant to diseases.
When taste is involved, this is a subjective factor, because some people may find a coffee variety tasteful, while others may not.
Robusta can be sometimes comparable to Arabica, but quality beans of this type can be hard to find. It is rarely sold alone, as in many cases it is used as an ingredient for enhancing another product. The caffeine content is much higher than the one found in Arabica.”
Espresso – Espresso is a strong black coffee made by forcing steam through dark-roast aromatic coffee beans at high pressure in an espresso machine. A perfectly brewed espresso will have a thick, golden-brown crema (foam) on the surface. If the foam is good, the sugar you add will float on the surface for a couple of seconds before slowly sinking to the bottom.
Cappuccino – This hugely popular coffee drink has become a staple that even the most common of corner coffee shops carries (or at least a version of it). A true cappuccino is a combination of equal parts espresso, steamed milk and milk froth. This luxurious drink, if made properly, can double as a dessert with its complex flavors and richness.
Americano – An Americano is a single shot of espresso added to a cup of hot water. The name is thought to have originated as a bit of an insult to Americans, who had to dilute their espresso when it first gained popularity on this side of the pond. Many coffee houses have perfected it, however, and the result has become a creamy, rich espresso-based coffee.
Cafe Au Lait – This traditional French drink is similar to a caffe latte except that it is made with brewed coffee instead of espresso, in a 1:1 ratio with steamed milk. It is considered a weaker form of caffe latte.
Caramel Macchiato – This is another variation that is prepared in a number of ways by different coffee houses. The most common method is combining espresso, caramel and foamed milk, though some use steamed milk. Often, vanilla is added to provide extra flavor.
Frappuccino – Frappuccino is an amalgamation of frappe and cappuccino, an espresso coffee with frothed milk. It is unclear whether frappe is taken from frappé, a Greek iced coffee, or from the Boston area term for a thick milkshake frappe (pronounced “frap”), both of which come from the French word frappé.
Affogato – An affogato is a coffee-based beverage. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of Amaretto or other liquor.
Now that you’re aware of these types, go show that barista some well-acquainted knowledge of coffee. Intensify by pronouncing it the best way possible.
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