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Spilling the beans on great coffee tips & tricks for all your cafeine freaky needs!

milk milch latte lait is  an important part of cappucino

* Lungo (long): More water (about double) is let through the ground coffee, yielding a weaker taste 40ml.
* Ristretto (restricted): With less water, yielding a stronger taste 10-20ml.
* Doppio (double): Two shots of espresso in one cup.
* Corretto (corrected): Some sort of liquor added.
* Americano (American): Diluted with hot water, similar to drip-brew coffee.
* Macchiato (marked): steamed milk is put into the cup first, and the shots are added on top.
* Con panna (with cream): With cream on top
* Affogato (drowned): Served over ice cream
* Cubano (Cuban): Sugar is added to the espresso grounds during brewing for a sweet taste.
* Red Eye is a cup of American coffee with a shot of espresso in it.
* Black Eye is a cup of American coffee with two shots of espresso in it.
* Dead Eye is a cup of American coffee with three shots of espresso in it.
* Shot in the Dark is an alternate name for a Red Eye.

* Black coffee is drip-brewed, percolated, vacuum brewed, or French-press-style coffee served without cream. Some add sugar.
* A demitasse is somewhat similar to an espresso without the crema: a small cup of strong black coffee often served after a meal.
* White coffee is black coffee with milk added. Some add sugar.
* Cappuccino comprises equal parts espresso, steamed milk, and frothed milk, is occasionally garnished with spices or cocoa.
* Latte (as it is known in the USA, Italian for "milk" - originally caffè e latte or café latte) is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte comprises one-third espresso and nearly two-thirds steamed milk. Less frothed milk makes it weaker than a cappuccino, and a traditional latte is served an average 10–20 degrees Celsius cooler than a black or white coffee or cappuccino. A latte is also commonly served in a tall glass; if the espresso is slowly poured into the frothed milk from the rim of the glass, three layers of different shades will form, with the milk at the bottom, the froth on top and the espresso in between. Often sugar or flavored syrup will be added to a latte. Common flavors are caramel and vanilla, yet other flavors are often added as well.
* Café au lait is similar to latte except that drip-brewed coffee is used instead of espresso, with an equal amount of milk. Some add sugar.
* Americano style coffee is made with espresso (normally several shots) and hot water to give a similar strength (but different flavor) from drip-brewed coffee.
* Flavored coffee: In some cultures, flavored coffees are common. Chocolate is a common additive that is either sprinkled on top or mixed with the coffee to imitate the taste of Mocha. Other flavorings include spices such as cinnamon, nutmeg, cardamom, or Italian syrups. In the Maghreb, the orange blossom is used as a flavoring.
* Mocha is a latte with chocolate added.
* Caffè macchiato — macchiato meaning "marked" or "spotted" — is an espresso with a small amount of steamed milk added to the top, usually 1-2 oz. As with latte, sometimes sugar or flavored syrup will be added to a macchiato. The most commonly used flavors are caramel and vanilla, but others can be added as well.
* Latte macchiato is the inverse of a caffè macchiato, being a tall glass of steamed milk spotted with a small amount of espresso. As with the latte and the caffe macchiato, sugar or syrup can be added to a latte macchiato. Common flavors are caramel and vanilla, but others are sometimes used.
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Sugar Zuccaro Sucre to sweeten your coffee

* Indian (Madras) filter coffee, particularly common in southern India, is prepared with rough-ground dark roasted coffee beans (e.g., Arabica, PeaBerry). The coffee is drip-brewed for a few hours in a traditional metal coffee filter before being served with milk and sugar. The ratio is usually 1/4 decoction, 3/4 milk.
* Vietnamese-style coffee is another form of drip brew. In this form, hot water is allowed to drip though a metal mesh into a cup, and the resulting strong brew is poured into a glass containing sweetened condensed milk which may contain ice. Due to the high volume of coffee grounds required to make strong coffee in this fashion, the brewing process is quite slow. It is also highly popular in Cambodia and Laos.
* Turkish coffee, also called Greek coffee or Armenian coffee (Surj), is served in very small cups about the size of those used for espresso. Traditional Turkish coffee cups have no handles, but modern ones often do. The crema or "face" is considered crucial, and since it requires some skill to achieve its presence is taken as evidence of a well-made brew. (See above for preparation method.) It is usually made sweet, with sugar added before the brew process begins, and often is flavored with cardamom or other spices. In many places it is customary to serve it with a tall glass of water on the side.
* Kopi tubruk is an Indonesian-style coffee similar in presentation to Greek coffee. However, kopi tubruk is made from coarse coffee grounds, and is boiled together with a solid lump of sugar. It is popular on the islands of Java and Bali and their surroundings.


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