Comments on: Types Of Coffee Drinks – Coffee Varieties

By: Jordanna

Jordanna — Thu, 06 Oct 2011 17:10:49 +0000

Hi I love to drink coffee everyday

By: Dave

Dave — Thu, 06 Oct 2011 14:23:38 +0000

a friend of mine told me about a certain kind of Spanish coffee called “Bastula”. she wasn’t sure of the correct spelling, and neither am I. she said that it is usually only found at ethnic stores and markets. she said it is very strong coffee usually made on the stove, and is mostly prepared with sugar. I’ve been trying to look this up online, but I’m not able to find any information at all. am I spelling this incorrectly? judging by the description of Puerto Rican coffee, it seems somewhat similar. does this sound familiar to anyone?

By: Global Peace

Global Peace — Mon, 16 May 2011 14:16:10 +0000

Thanks for sharing! Walking in to a coffee shop and not knowing what to order can be extremely daunting. We try and make it as easy possible for our customers at our coffee shop in Frisco, TX. Best of luck to you all!

By: bob

bob — Tue, 05 Apr 2011 18:39:08 +0000

this did work wonders!!

By: Andrew Chan

Andrew Chan — Tue, 19 Oct 2010 02:21:00 +0000

I work ia a Restaurant. I wonder if you could tell me all the cooffees that are available in the world today, such as Caffe Latte, Mocha, Cappuccino, etc. Thank You.

By: Andrew Chan

Andrew Chan — Tue, 19 Oct 2010 02:18:02 +0000

I work in a Restaurant. I wonder if you can provide all different type of coffees that are availiable in the world today, such as Caffe Latte, Cappucino, etc.,

By: Heather Bell

Heather Bell — Sun, 17 Oct 2010 09:06:01 +0000

Been in catering all my life.I have just opened my own cafe & could not remember the measurements for each coffee! very very hepful & simple -Thanks x

By: Noella

Noella — Fri, 03 Sep 2010 02:33:04 +0000

Thank you for this very informative piece!!!….

By: linus

linus — Tue, 15 Jun 2010 06:52:30 +0000

This website is useful for adults who love coffe hope you can plublish one about tea too!

By: Reiss

Reiss — Sat, 12 Jun 2010 16:51:43 +0000

Stu Dragon makes a good point about the low risk associated with decaffeinating using methyl chloride, howeve i cant see the point in taking the risk when non chemical methods of decaffeination are readily available, such as the excellent Swiss Water process coffees from Canada.

By: stu dragon

stu dragon — Sun, 11 Apr 2010 17:49:30 +0000

Re earlier post about using chemicals to decaffinate coffee. Methlyene chloride is used. It has a very low boiling point (104F) so any left on the treated beans would be long gone after roasting the beans. Still for those concerned go for the CO2 treated or Swiss water process. If you really want to be concerned about chemicals used in treating food, check out the sprays used on tomatoes etal from mexico. They use Ortho Phenol phenylic which is a deadly neuro toxin!!!

By: Jessica

Jessica — Sun, 28 Mar 2010 01:22:11 +0000

You forgot Flat White.
It originates in New Zealand and is essentially a double shot of espresso with steamed milk which is poured from the bottom of the steaming pitcher. This holds back the lighter froth on the bottom.

By: james barclay

james barclay — Sat, 17 Oct 2009 14:55:43 +0000

Psychological warfare c.1861: During the United States Civil War the Union Navy blocked Souhern ports so no coffee could get in. Since tea, not coffee, was the staple beverage of the North and coffee the staple beverage of the South, it was thought that doing so would demoralize the Confederate troops and possibly cause rebellions and riots in Southern towns and cities. The southerners chose, instead, to use chickoree, carob, roasted grains, roasted dandelion greens or other plants wheich may have had some caffeine in them. Today in many places of the Deep South, chickory is still mixed with coffee and greatly prized and enjoyed. One brand, Luzianne, is sold worldwide.

By: Ashland

Ashland — Tue, 06 Oct 2009 16:10:47 +0000

my dad loves what is called the “quad esspresso machiato”…
no clue…

By: Morgan

Morgan — Tue, 29 Sep 2009 21:21:23 +0000

Black coffee FTW! Why ruin the genuine taste of coffee with additional ingredients? It’s like watering down your beer… LOL!

By: MmmCoffeeeeee

MmmCoffeeeeee — Wed, 02 Sep 2009 07:10:08 +0000

Coffee is like heaven on a stick, i am young but i love coffee!!!

By: oddballmac

oddballmac — Wed, 19 Aug 2009 18:02:44 +0000

I ordered cafe lait, when the bill came it said cafe cream, which i thought it was as it had very little milk. As I was paying i said that i had ordered Lait to which he replied. “Don’t try to tell me my job, they are the same thing” One thing was odd, when i ordered it his English was great but now he would not say one word of English. Thank goodness i knew enough to reply. But please could someone tell me if he was right. If so then all the other times that i have ordered Lait in my local in france has been wrong !!!!!! lol please help.

By: Greg

Greg — Wed, 29 Jul 2009 17:33:14 +0000

There is an error in the Cafe Macchiato description. It says the ratio of coffee to milk it 4:1. Shouldn’t it be milk to coffee is 4:1, similar to the Cafe Latte description?

By: l. Safrazian

l. Safrazian — Thu, 09 Jul 2009 20:44:24 +0000

Would like the name of a good expresso for Mocha Blend Coffee. I love a good expresso – but not too strong.

By: Jeena Devasia

Jeena Devasia — Fri, 03 Jul 2009 13:12:26 +0000

Cafe Macchiato is few drops of milk in a strong cup of espresso-right? Still for me there was nothing to beat a cup of Caffe Latte from the wonderful Italian Coffee Shops. as I am used to drink my coffee with milk!