Types Of Coffee - Coffee Varieties II
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. It’s 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, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s 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 it’s 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, it’s 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 don’t 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, it’s 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. It’s often made in what’s 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. It’s 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.
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March 14th, 2008 at 8:04 pm
the thing that u made the Turkish coffee in is actuaLLy caLLed ‘cezve’. Ibrik is sth reaLLy from the past and not the same thing:)
just wanted to mention..
March 15th, 2008 at 10:45 pm
Greek coffee and Turkish coffee differ in the addition of chicory to Greek coffee and cracked cardamom pods to Turkish coffee. Also, if any sugar is going to be added, it must be added to the coffee in the pot before it’s brewed, it can’t be added to the cup afterwards.
April 22nd, 2008 at 4:24 pm
a quick note: most vietnamese style coffee made (in the USA) usually includes chicory in the coffee grounds (a la Cafe Du Monde), although I’ve noticed a trend evolving over the years in the local Vietnamese community to using instant coffee. Not like there are alot of subtle flavors to be missed in a witches brew of wicked strong coffee and condensed milk
First time I tried it (a billion years ago) when I was 14, I asked if it had alcohol in it! Fun site, thanks for the info.
May 18th, 2008 at 2:49 pm
Thanks for the list, I’m really looking for a better blend than the packaged Safeway Select, Starbucks, and Folgers crap, all of them are really really weak and don’t taste very good.
Sebastian
July 10th, 2008 at 11:07 pm
A number of years there was a restaurant in Toronto named Crispin’s. They had the most delicious coffee blend, named Crispin’s. My husband and I were told that Diana’s Cupboard in Greenwich Village had the recipe and could do the blend for us. Unfortunately, they could not give us the recipe. Is there any way you would be able to find this recipe for us. I do know that java and mocha beans were used. Thanks so much.
July 12th, 2008 at 5:20 am
Hey, can i have more information abt the types of coffee and perhaps the picture too? I mean in a more complicated version of the types of coffee. Thanks.