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Types of coffee preparation table. Types of coffee and variety of coffee drinks

In case you didn't know, coffee is the most popular drink in the world, with over 2 billion cups consumed every day. Coffee is the second most traded commodity in the world after oil. It is grown in 65 countries, mostly in the tropics along the equator, but 40% of the world's coffee production comes from Brazil. Oddly enough, there are only two main types of coffee beans - Arabica and Robusta. The first is aromatic, rich and soft, the second has a slight bitterness and a double dose of caffeine. These varieties are rarely used separately from each other and are mixed in different proportions. The most successful and balanced mix is ​​considered to be a mix of 6 servings of Arabica to 1 serving of Robusta. Now let's figure out what kind of coffee drinks there are and what they are.

1. Espresso

One of the most popular coffee drinks. Translated from Italian, “espresso” means “under pressure.” This drink is prepared using coffee machines. Coffee extract is obtained from medium-ground coffee beans using high pressure. This is espresso. Traditionally, 10–20 g of coffee requires 40–50 ml of water. On a 5-point strength scale, espresso scores 5 points. So if you want to cheer up, this is a great option that will be prepared for you in any coffee shop or restaurant.

2. Ristretto

Variation on the theme of espresso. Of all types of coffee drinks, ristretto is the strongest and richest. The ristretto preparation lasts only 15 seconds and is a paused preparation of espresso. It is stronger primarily due to the fact that for the same volume of coffee you use a smaller volume of water - 10 g of coffee per 15-20 ml of water.

3. Lungo

If ristretto is espresso with less water, then lungo is, on the contrary, with more. It is prepared from coarsely ground beans for 20-30 seconds and 50 ml of water is used for 10 g of coffee. Like espresso and ristretto, lungo is prepared using a coffee machine. The taste of this coffee drink is not for everyone - it is not so rich and aromatic and at the same time more bitter. In addition, lungo contains more caffeine than espresso...

4. Cortado

If you pour the same amount of hot milk into espresso, you get a coffee drink called “cortado.” This drink is incredibly popular in Latin America and slightly less so in Spain and Portugal. In the morning in these countries they prefer strong espresso and ristretto, but in the afternoon they drink cortado. There are several variations on the theme of this species. For example, in Portugal you can be offered Galao, in which 3 servings of hot milk, most often foamed, are poured into 1 shot of espresso. This drink is practically never found in Russian coffee shops. Cappuccino and latte are prepared instead.



5. Americano

30–40 ml of espresso is poured into 180–190 ml of very hot water, almost boiling water. This is the most “watery” and weakest coffee, but it also contains a lot of caffeine. It is allowed to dilute espresso either with water from a coffee machine or simply with boiling water from a kettle. There are several varieties of Americano. Firstly, "Ice Americano"» when instead of boiling water, cold water is poured into espresso and ice cubes are added. Secondly, "long black"– the entire volume of hot water is poured through the ground coffee beans, which allows you to achieve the foam characteristic of espresso on the surface of the drink. Most often, long black is prepared in coffee shops in Australia and New Zealand. Thirdly, "red eye"(red eye – translated from English as “red eye”) for those who spent a sleepless night. Espresso is diluted with regular filter coffee. Various coffee shops sometimes give funny names to this strong drink, which is very popular in the USA and Canada. For example,"Shot in the Dark"...

6. Cappuccino

The Italians, who invented the cappuccino coffee drink, drink it exclusively for breakfast.until 10–11 am, and are very surprised when tourists order it for lunch or in the evening. Traditionally, it is poured only into a shallow and wide cup with a volume of approximately 200 ml. A cappuccino consists of 1 part espresso, 1 part hot milk and 1 part frothed milk. Moreover, according to the Italians, it is bad form to first skim off and eat the foam with a spoon, the main purpose of which is to keep the drink hot.

7. Latte

If you ask for a latte in Italy, they will just give you a cup of milk. This is exactly how the name of the coffee drink, popular all over the world, is translated from Italian. Compared to cappuccino, this is a very weak drink - 1 serving (30 ml) of espresso is poured into 180-200 ml of hot frothed milk. This coffee can be drunk not only at lunch, but also at dinner. There is little caffeine in it, so there is no risk of insomnia.

8. Latte macchiato

Mix latte and cappuccino - pour 30 ml of espresso into 150-160 ml of hot whipped milk, and place a layer of milk foam on top. This drink is served in a tall transparent glass so that you can admire the three distinct layers of coffee, milk and foam. It is quite difficult to prepare such a drink by hand. It is much more convenient to make latte macchiato, like other coffee drinks, using an automatic coffee machine, for example Krups EA891C10 . Just set the desired coffee strength, select the type of drink, press one button - and in a minute you have delicious hot espresso in your hands,cappuccino, latte or latte macchiato.



9. Moccaccino

"Moccaccino", or simply "mocha", is a type of latte with chocolate added. It can be either simple cocoa powder, grated chocolate, or chocolate syrup or sauce. Moreover, you can make mocha with milk, dark or even white chocolate. Often this drink is turned into a real dessert - served in glass glasses so that the layers of espresso and milk are visible, and topped with whipped cream, marshmallow pieces, meringue and chocolate chips.

10. Raf

If you didn’t know, the fashionable coffee drink raf is a Moscow invention. It was invented in 1996 inCoffee Bean. According to legend, Raphael was a regular guest at the coffee shop. He asked to make his cappuccino with cream instead of milk and whisk the drink together with syrup or sugar. As you already know, no sugar is added to a classic cappuccino, but the milk is frothed separately and added to the espresso. The new drink became popular, guests asked to prepare it for them “like Rafa,” and over time the name was shortened to simply “Rafa.” It’s not difficult to prepare it at home: mix a shot of espresso with hot cream, sugar or syrup to taste and beat thoroughly using a steam vent automatic coffee machine or using cappuccino maker. As for variations on the theme of lavender, nutty or vanilla raffa, which are offered in fashionable coffee shops, it is enough to use the appropriate syrup to give the drink the desired taste and aroma.

11. Filter coffee

A coffee brewing method ideal for home use. Ground coffee beans are placed in a filter and hot water is poured on top. This coffee can be prepared either manually or using various devices. For example, a drip coffee maker likeMoulinex FG360D10, Vietnamese metal filter or Chemex - a special vessel similar to an hourglass. Often these same devices become the names of different types of coffee drinks.

Thus, a type of filter coffee is the popular “ pour over» – hot water passes through ground coffee, which is located in a special dripper funnel with a paper filter. Moreover, the water should be practically boiling water, and pour it in a thin stream in a spiral.

Another fashionable variety of filter coffee is “ Hario" A Japanese invention, named after the company that produces special utensils for brewing your favorite drink from ground coffee beans (pictured below).

Another type of filter coffee is Vietnamese. Dark roast coffee is passed through a Vietnamese metal filter into a cup of condensed milk, after which ice cubes are added to the drink.


12. Flat white

A very popular coffee drink in Moscow now, it was invented in the 1980s in Australia. Translated from English it means “flat white”. A large amount of hot and lightly frothed milk (120 ml) is poured into a double shot of espresso (60 ml). There should be just a little bit of foam. This is why this coffee is “flat”. The drink, by the way, was the result of experiments by an Australian barista who wanted to create the perfect balance of coffee and hot milk without foam, which, in his opinion, interferes with the taste of the drink.

13. Iced coffee frappe, glasse and frappuccino

Frappe was invented in Greece. In a shaker or using a mixer, beat 1-2 servings of espresso (30-60 ml) with sugar and a small amount of water until foam forms. Then ice cubes, cold milk, ice cream and even liqueur are added to the drink. Frappe coffee does not have to be espresso from a coffee machine. According to legend, its author did not find hot water to make instant coffee, so he mixed it in a shaker with cold water and sugar...

Regarding frappuccino, then this is the invention of the global coffee chain Starbucks. The drink is a mix of frappe and cappuccino - a thick milkshake with coffee and ice cream.

14 . Bulletproof coffee

The literal translation of the name of this incredibly popular drink in the United States now sounds like “bulletproof coffee.” It is a cup of coffee freshly brewed using your favorite method, to which butter is added. It was invented by “smart guys” from Silicon Valley who were looking for a recipe for a drink that was both invigorating and satiating. A cup of Bulletproof coffee, drunk in the morning instead of breakfast, will help you forget about the feeling of hunger until lunch. Use cold-pressed coconut oil, butter or sports MCT oil (tmedium chain long glycerides) and their various combinations. Everyone who has ever tried bulletproof coffee becomes its fan, because such a drink allows you to save time in the morning, not feel hungry, and at the same time gives you a lot of energy.



15. Melange coffee

An Austrian type of coffee with milk based on espresso, to which hot foamed milk is added and whipped cream on top. A serving of coffee can be single or double, but the proportion with milk must be one to one. Particularly interesting is the Austrian imperial melange, where cognac is poured into coffee along with milk and whipped cream, sugar and raw egg yolk are added.

16. Turkish coffee

Another coffee drink that is easy to make at home. Ground coffee beans with or without sugar are poured into a cezve (another name is cezve), filled with cold water and heated over low heat. The classic version of Turkish coffee is prepared on hot sand, a metal box with which is placed over a live fire. The result is a very strong drink with a lot of grounds. Therefore, you should not drink Turkish coffee right away, but only when all the suspension has settled to the bottom. By the way, there are different variations of the drink. For example, with cognac, pieces of ginger root or in Arabic - with cardamom, cloves or cinnamon.

17. Irish coffee

Sweet coffee with alcohol and whipped cream. Add one part alcohol to two parts black hot coffee. In the classic version it is Irish whiskey, but it can be other whiskey, rum or cognac. The mix is ​​poured into a glass goblet, sugar is added to taste and topped with whipped cream. An excellent way to cheer up and warm up at the same time.

Of course, these are not all types of coffee drinks. There are many others, less common and well-known. We did not tell you about them, since mostrepeat exactlyt other types of coffee drinks. Ormaking them at home will be quite problematic, such as Tuba coffee, which is made from African beanswith ground cloves andblack Guinea (and no other) pepper.

Coffee is one of the most popular drinks. But not everyone knows about its types, composition and positive/negative properties. This article provides the most interesting and useful facts about this invigorating substance.

Peculiarities

Currently, coffee is known as one of the most popular drinks in the world due to its bitter taste, pleasant aroma and invigorating properties. It is difficult to imagine describing a perfect morning without a fragrant cup of freshly prepared coffee. Moreover, this drink is considered an essential component of a business meeting, date, or friendly get-together.

Nowadays, you can increasingly hear how a certain coffee shop is attributed to a certain coffee wave. This term was coined to highlight historical stages in the development of the industry and attitude towards the drink. During the first wave, coffee was a mass product of low quality. They rarely paid serious attention to it; they preferred to drink instant drinks from Nescafe and Maxwell. The second wave is associated with the opening and expansion of Starbucks, because their concept was to enjoy the process of drinking coffee. At the same time, various syrups and additives appeared.


Since the early 2000s, the concept of “third coffee wave” has been actively used. Its main difference from the previous ones is that coffee is not just a drink, but its preparation is an entire art. At the same time, entire coffee brewing championships appeared, and the price of high-quality farm beans increased 5 times. This confirms that people have begun to pay more and more attention to interesting and good coffee shops; they want to learn more about this everyday and seemingly so common and familiar attribute.

  • The main coffee drink, which serves as the basis for many others, is espresso(in Italy - caffe). It is quite concentrated and cooks quickly under strong pressure. A serving is usually 30-40 ml. It is recommended to drink hot, after stirring. Its common varieties include:
    • doppio – double portion;
    • triplo - respectively, triple.
  • Americano– espresso, which after preparation is diluted with water in a ratio of 1: 3. Due to this, the taste and aroma become softer. Cream or milk is often added. The story goes like this: During World War II, European coffee was too strong for American soldiers, so they diluted it with boiling water.
  • Lungo (from Italian – “long”)- in volume it is something between espresso and Americano, but contains a double dose of caffeine. Also called “Italian espresso.”
  • Ristretto ("fast")– the most concentrated and strong, usually drunk without sugar and after a glass of cool water, which helps prevent dehydration and cleanse the taste buds.
  • Romano ("Roman")– contains lemon juice, sometimes zest or a slice of lemon.
  • Viennese coffee (con Panna – “with cream”)– top with whipped cream and vanilla, spices (cinnamon, nutmeg), orange zest or chocolate. It has been popular since the 17th century.


Classic

When classifying coffee, the type of tree, the quality of the beans and the method of processing are taken into account. There are about 50 species of coffee tree, but only a few are actively used.

  1. Arabica (Arabian coffee tree o) – occupies about 70% of the market, has a delicate, sweet, slightly sour taste.
  2. Robusta (coffee tree Canephora robusta)– this type accounts for almost 30% of world consumption and has a higher strength. Often used in the production of instant coffee.
  3. Liberica (Liberian coffee tree)– the plant itself is very unpretentious, but unproductive, and the fruits do not differ in taste. Often added to various mixtures due to its strong aroma.

Basically, the taste of coffee depends on the degree of roasting of the beans. The darker it is, the less caffeine usually remains, and the taste becomes fuller and richer. The French and Italians prefer darker roasts that add caramel and chocolate flavors, unlike Americans who like to retain the acidity associated with light to medium roasts.


The following are considered traditional drinks made from coffee beans.

  • Cappuccino– contains espresso, heated milk and the so-called “hood” of milk foam in equal quantities. Often sprinkled with cocoa, grated chocolate or cinnamon. Standard volume is 150-180 ml, served in a wide cup. According to legend, it was the Capuchin monks (from cappucio - “hood”) who first began to pour pre-whipped milk into coffee, which is how the drink got its name.
  • Latte (from Italian – “milk”)– the concentration of coffee is much less than that of cappuccino, making the drink lighter and more delicate. There are also differences in serving: latte is served in an Irish glass and drunk through a straw.



Drinks like lattes.

  • Latte macchiato (from Italian – “spotted”)– do not mix layers of coffee and milk.

  • Mocha (mochaccino)– add cocoa powder or chocolate syrup.


  • Flat white- consists of doppio and foamed milk, was invented in Australia with the goal of maintaining a balance of coffee and milk flavors and not allowing the second to take the lead, as in a latte.


  • Raf– prepared from a shot of espresso, cream and vanilla sugar or syrup. All components are whipped with a cappuccino maker. If you replace sugar with honey, you get honey raf - a cocktail that was invented in Russia in the 90s. Properly cooked, it has a dense consistency.


  • Glyase– a cooling drink with a scoop of ice cream sprinkled with chocolate chips. It is popular in hot weather, and children love it for its sweetness. There is a legend that one Austrian guy, rushing to run errands, stopped in for a cappuccino. But since the bartender ran out of milk, he replaced it with ice cream. Since then, the drink has appeared on the menu and become one of the summer attributes.

The most unusual ones are listed below.

  • Irish (Irish coffee)– with the addition of alcohol and whipped cream. Also called low glasses with a small handle, in which other types of coffee are served. Its story is connected with one of the flights across the Atlantic in 1942, when, due to bad weather, the plane was forced to land not in New York, but in the Irish city of Foynes. To warm up the passengers, bartender Joe Sheridan served them this drink in a beer glass, in the absence of others. The most common alcohol options are Jameson Irish whiskey or Baileys cream liqueur.


  • Coretto– also alcoholic, but the list of possible additives is much longer: vodka, cognac, Italian grappa, brandy, sambuca.


  • Espresso tonic– tonic and ice are poured into the coffee. Appeared in Sweden.


  • Coffee brulot– contains a lot of components, namely: coffee, black tea, brandy, sugar and spices.


  • Frappe– beat with ice in a mixer or shaker until foam appears. There are also variations with ice cream, chocolate and liqueurs. This is especially true in hot weather.

  • Avolatte– the idea of ​​serving lattes in avocado skins was born in Melbourne. There are also servings in carrots, waffle cones and edible cups (like KFC).


  • Charcoal latte– the strangest thing is that the recipe does not even contain coffee beans - only milk and charcoal.



  • Egg (Cà Phê Trong)– appeared in Vietnam. It has a very delicate creamy taste thanks to beaten egg yolk and condensed milk.


  • Cheese (Kaffeost)– Lapland cheese is dipped in coffee. Distributed in Scandinavian countries.


  • Coffee with butter– in Asia, butter or sunflower oil is added to increase the nutritional value of breakfast.


  • Nitric- An invention of Nate Armbrust, it has bubbles and a delicate flavor.


  • From dandelions– for those who want to avoid caffeine, the roots of this plant serve as a wonderful substitute for traditional coffee. They contain enough vitamin C, have a positive effect on the liver and adrenal glands, and have diuretic and anti-inflammatory properties.


Similarities and differences

Compound

Beans, in addition to caffeine, contain elements that have a positive effect on organ function: iron, calcium, magnesium, sodium, potassium, phosphorus; antioxidants that slow down aging and disease development. Coffee also contains vitamins (groups B, PP, E), fats, proteins, sugar - in total more than 200 different substances. Separately, tannin can be distinguished, namely caffedannic acid, which is the cause of the bitter taste.

It can be summed up that the basis for most coffee drinks is espresso. To diversify the taste, you can add different types of milk (almond, coconut, rice, soy, buckwheat), sugar (vanilla, cane), spices (cinnamon, cardamom, ginger, cloves, nutmeg), alcohol (cognac, whiskey, brandy, liqueur, rum), syrups and much more.


Cooking method





At home, if there is no coffee machine, coffee is brewed in a Turkish coffee pot. A hand coffee grinder and a milk frother are useful tools, but you can get by without them at first. So, to make delicious coffee at home, you need to follow these steps.

  • Choose a quality Turk. It is better to give preference to copper, since ceramic ones are not as durable, stainless steel heats unevenly, and clay ones should only be used for one type, as they absorb odors.
  • Buy freshly roasted coffee beans. You need to wait at least 2-3 days after roasting, then the degassing process (carbon dioxide release) will end and the ideal phase for consumption will begin (7-12 days). The older the roast, the stale and less tasty the coffee becomes.
  • Grind the coffee. Of course, you can buy it already ground, but it loses its flavor very quickly. The best option is a mechanical coffee grinder with millstones. Since it allows you to adjust the grinding amount, it will be uniform. Tightly closing containers or jars that do not allow light and moisture to pass through are suitable for storage.
  • Use only cold, clean drinking water without gas. For 1 spoon of coffee – 75 ml.
  • Pour a heaping teaspoon of ground grains into the cuz. At this point you can add sugar, salt and/or spices.
  • Place the Turk on low heat and stir once.
  • Remove as soon as foam begins to appear. It is important to remember that coffee should not be brought to a boil; the optimal temperature is 93-95°C.
  • If desired, add cream or milk and various additives to the finished drink.
  • Milk foam for lattes and cappuccinos can be created using a frother, mixer or blender. For this purpose, the milk should be heated, but, again, not boiled.

Finland is the world leader in coffee consumption. The average is 5 cups per adult, that is, 12 kg per year. We have Ethiopian goats to thank for discovering the invigorating properties of coffee. Having eaten the berries of a then unknown plant, they suddenly became more energetic, which the shepherd noticed. At first, the fruits of coffee trees were eaten and only then they figured out (according to legend, thanks to a fire) to roast them.

The largest suppliers of coffee beans are Ethiopia, Brazil, Colombia, Vietnam, India and Indonesia. Almost all countries where coffee is grown are located in the so-called “coffee belt” (between 10 degrees north and 10 degrees south latitude). Previously, the height of the average coffee tree reached 9 m. Nowadays, for ease of harvesting, varieties up to 3 m have been bred. And it lives for about 60 years. Muslims are considered true coffee lovers. Due to religion, they are forbidden to drink wine, and they found a replacement for it.

Caffeine used to be consumed by marathon runners, but recently the International Olympic Committee has recognized it as doping. Instant coffee was invented not so long ago. It was invented in 1906 and began to be sold in 1910 by the Belgian George Washington (not to be confused with the American president). Common coffee substitutes include chicory, acorns, barley, beets, sweet potatoes and Jerusalem artichokes. Drinks that taste like caffeine are brewed from these plants and are drunk most often for their benefits or when caffeine is poorly tolerated.


Coffee (after oil) is the leader in sales volume in the world ranking. Approximately 2.25 billion servings are sold daily. A kilogram of the cheapest variety costs $1.50. In Italy, espresso is so valued that the government regulates its price. Some countries celebrate Coffee Day. These are Japan (October 1), Costa Rica (September 12), Switzerland (May 16), Brazil (May 24) and Ireland (September 19). The lethal dose of caffeine is about 10 g (200 mg per 1 kg of body), that is, more than 100 cups. The optimal dose is 400 mg per day (about 5 cups).

The first coffee shop appeared in 1554 in Constantinople. Then they opened in Italy (1647), England (1652), America (1670), France (1672), Austria (1683), Germany (1721). Coffee houses often served as gathering places for revolutionaries and rebels. For example, the Boston Tea Party and the Great French Revolution were planned there. As a result, many rulers closed such establishments.

In England, women signed a petition to ban “puking water” because their husbands spent too much time in cafes. The New York Stock Exchange and Bank were originally coffee shops.

The largest coffee company in the world is Starbucks. Its story begins in 1971, when it was a roasted coffee shop opened by 3 friends in Seattle. At the moment, the network has more than 25 thousand coffee shops in 62 countries and is constantly growing. There is a constant debate about which is better: tea or coffee. If we compare the amount of caffeine in these drinks, then tea contains 2-3 times less, although the surge of energy is felt to be approximately the same. However, tea does not prevent you from falling asleep easily at night and does not create overstimulation.


Separately, I would like to talk about the effect of coffee on the body. Despite the fact that debate on this topic is still ongoing, there are a number of studies confirming its benefits for humans. Among other things, it has been proven that its regular consumption speeds up metabolism, reduces the risk of various diseases, including cancer, improves memory and helps treat depression.

But there are also negative aspects. Although coffee reduces the risk of tooth decay, it darkens the color of teeth. Its use is contraindicated for people with ulcers, gastritis and colitis due to increased stomach acidity. If abused, headaches, nervousness, anxiety, insomnia, dizziness, rapid heartbeat, and arrhythmia may occur. Thus, The main thing is not to overdo it, so as not to harm yourself.

To see what types of coffee drinks exist, see the following video.

In this infographic, we have put together a hint for you: a description of sixteen different drinks. Enjoy your favorite coffee drinks and try new ones! You will find even more recipes on our VKontakte page.

Cappuccino

Cappuccino means “Capuchin” in Italian, as it was invented by the Capuchin monks. Main component cappuccino- this is espresso, the second is milk. It is important that the milk is foamed, but certain conditions must be met: the foam must be fine, dense and uniform.

Temperature cappuccino should be within 65-70°C. At this temperature, the cup does not burn your hands, and the coffee does not burn your tongue. A coffee machine with a cappuccino maker will help you prepare a drink at the required temperature.

The natural sweetness of milk and the bitterness of espresso should be harmoniously balanced. The taste of the foam should be creamy sweet. Cappuccino is not just coffee with milk, but a real pleasure under a lush cap of milk foam.

Americano

If you dilute classic espresso with hot water, you will get Americano.

How did this type of coffee come about? During World War II, American soldiers looked to Italy for their traditional filter coffee, so Italian baristas decided to dilute the espresso, resulting in a completely new drink.

To prepare an Americano, you must first brew 50-60 ml of classic espresso from 14-16 g of coffee. It is very important not to brew coffee in the machine for more than 20-25 seconds. Then the resulting espresso must be diluted with the same amount of water heated to boiling.

Brive

From Italian brive translates as “short”, but this name is not entirely correct. In fact, it should be called "creamy."

Wikipedia gives the following description of Brive coffee: an American variety of latte or cappuccino, a milk-based espresso drink. Instead of pure milk, a mixture of milk and cream is used in a ratio of 50 to 50. The use of such a mixture increases the foam in the drink.

Whether brive is a latte or a cappuccino, once you try this smooth, creamy coffee, you probably won't want to go back to the standard milk version. However, everyone has different tastes...

Coffee with milk

It is a portion of coffee mixed with hot milk.

For the first time coffee with milk began to be prepared in France, using black coffee and preheated milk. After espresso machines became widespread in the 1940s, café au lait began to be made from espresso.

In France, this drink is usually served in a wide ceramic bowl, while in America it is served in a standard coffee cup. In the American version coffee with milk Black coffee prepared using the drip method and milk heated by steam are used.

Regardless of the preparation method, this type of coffee is worth trying.

Con-Panna

Con Panna is a transliteration from Italian that translates to "with cream." This drink is traditionally based on espresso, topped with whipped cream. looks con-panna quite tasty.

The espresso itself is prepared as usual: in a coffee machine. Cream can be prepared in two ways: the first is to whip it by hand, which is more like a tribute to tradition. The modern method of preparing cream is to squeeze it out of a can, at the same time giving it an aesthetic, intricate shape.

The main advantage of kon pann is that it is quick and easy to prepare, looks great and tastes equally great.

Corretto

Corretto is an Italian drink based on strong coffee and liqueur.

Espresso is often used as strong coffee, and instead of liqueur, brandy, sambuca or grappa can sometimes be added. So when we talk about corretto, then we mean coffee mixed with a strong alcoholic drink.

In other countries such as Sweden and Norway there is a similar drink called carajillo. In Spain it is often served for breakfast.

Prepare corretto very simple: brew ordinary espresso, add liqueur and a little sugar - our drink is ready!

Fredo

Don't like too strong and hot coffee? Then coffee Fredo will suit you perfectly. It can be called a cocktail, since Fredo is a mixture of coffee, milk and syrup.

To make a glass of Fredo, you first need to brew a shot of espresso using about one and a half times more water than usual. Then pour the prepared coffee into a mixing vessel and add not too fatty milk and syrup (caramel, for example, is suitable, but in no case fruit). Throw in some ice and shake well. Your Fredo is ready!

It is worth noting that this drink helps you wake up well and even improves digestion, so it can be consumed after meals.

Latte

Name of Italian coffee latte translated means “coffee with milk”. As the name suggests, the main ingredients of this drink are espresso and milk. In Italy, lattes are often prepared at home using mocha coffee (a type of Arabica) and warmed milk.

The finished shot of espresso is poured with hot milk and then topped with a layer of pre-foamed milk. Latte Outwardly it turns out very similar to cappuccino, but differs from it in the ratio of coffee and milk.

And the main difference latte from French café au lait - the mandatory use of espresso instead of black coffee or Americano.

Lungo

Since from Italian the word “ lungo” translates as “long,” then it becomes clear that brewing this coffee takes longer than brewing standard espresso.

To prepare lungo, you need to take coffee from varieties with a delicate aroma and delicate taste. You need to fill it with more water (about twice as much) and cook longer. Unlike Americano coffee, which simply adds water, Lungo uses all the water through the ground coffee.

The taste of lungo is more bitter due to the fact that the water releases components that do not have time to be extracted when preparing espresso, but at the same time such coffee turns out to be less strong.

Macchiato

A macchiato is a type of espresso-based drink in which, unlike a cappuccino or latte, coffee is infused into milk.

Word " macchiato"translated from Italian as "spot". This dark coffee spot forms on top of the milk foam after pouring espresso into hot milk.

To properly prepare a macchiato, you need to whisk about 70 ml of milk, pour the resulting milk into a tall glass and then slowly and carefully pour freshly brewed espresso coffee into the milk.

Coffee macchiato differs in that the coffee is obtained in the middle, since the milk does not allow it to reach the very bottom of the glass, and a light milk foam ends up on top. Both beautiful and tasty!

Mocha

If we talk about mocha, then many call it “chocolate coffee”.

Mocha is based on espresso, to which foamed milk and chocolate syrup are added. On top of this mass is covered with a cap of whipped cream, sprinkled with chocolate chips or chocolate topping. It should be noted that the coffee should not be visible from under the cream cap.

The taste of mocha is more dominated by a chocolate-creamy aroma than a coffee one. And the temperature of the finished drink is not very high, since the syrup and cream are added to the mocha cold.

This drink will be ideal when you want both coffee and sweets.

Ristretto

Ristretto can rightfully be called the strongest, bitter and invigorating coffee drink.

The reason for this taste lies in the method of preparation: for ristretto use a volume of water less than for espresso. Usually this is 7 g of coffee beans per 15-20 ml of water.

Many people believe that ristretto has too much caffeine, but this is a misconception. In the first few seconds of brewing, essential oils are released from the coffee, giving it a rich taste, and caffeine enters the drink later. Because of this, ristretto usually has even less caffeine than espresso.

A serving of this drink is usually designed for 1-2 sips, so Italians often drink it without leaving the bar.

Romano

Translated from Italian " Romano"translates as "Roman", although this coffee drink is prepared everywhere. A distinctive feature of Romano is the presence of a pronounced citrus aroma.

Making this drink is quite simple: you just need to add a slice of lemon to a freshly brewed cup of espresso. Sometimes instead of a lemon wedge, lemon zest cut into strips is used. And some people prefer to squeeze out 5 ml of lemon juice and then add it to the finished espresso.

In any case, Romano has good tonic properties and an invigorating effect.

Cuban coffee

Cuban coffee or Cuban coffee, as the name suggests, first appeared in Cuba when the first Italian espresso machines were brought into the country. Cuban coffee is based on espresso, but Cubans then dilute it with 15-30 ml of water, which makes it less strong.

Cuban coffee also differs in that 1 tablespoon of cane sugar is poured into the cup before pouring the finished espresso. This results in the espresso acquiring a specific sweet taste.

When preparing coffee this way, you can get light brown or creamy cream.

Soft and tender, strong and bitter, tart and sour... Coffee can be different to suit all tastes, requirements and desires. Even for any mood. And the aroma, “tone” and taste of drinks are determined by the types of coffee, quality, preparation recipes...

How can coffee be classified?

The global assortment of magic beans today is so wide that the classification of coffee has become quite multivariate:

  • by type of coffee tree (or variety);
  • for coffee drinks;
  • by cooking methods;
  • by grain quality;
  • even by countries where coffee is grown, etc.

However, we will briefly describe the main types of coffee, give a kind of rating by popularity and eliteness, and tell you how drinks are divided according to the method of preparation.

Types of coffee by type of tree

As a digression, it must be said that this is the main and main classification of coffee that exists or can exist.

There are about nine dozen coffee trees growing in the world, however, only a few are used in the food industry.

1. Arabica

The most famous and beloved beans, rated very high among coffee lovers.

Due to the fact that Arabica contains a large percentage (16 – 18) of aromatic oils, drinks are obtained with a delicate, dense taste and aroma.

This variety is the most widespread and accounts for 70% of the world coffee market in terms of production and sales.

The tree is called Coffea arabica L. and grows in Brazil, Colombia, India, Indonesia, Costa Rica and other countries with a humid, warm climate. Arabica flowers bloom beautifully and unusually with white flowers, and the fruits, when ripe, turn from red to purple. The seeds inside have a well-known oblong shape with a characteristic, famous groove, which has become a logo for many companies.

Varieties of Arabica

There are also varieties of Arabica, of which there are up to 50. Accordingly, the assortment is distinguished by a richness of tastes and aromas. For example, Nicaragua Maragogip talks about the depth of the nut, Ethiopia Harar plunges you into a heady whirlwind of berry wine, Brazil Santos is fraught with sweet caramel. And there are also aromas of smoke, spices, chocolate and many others, depending on the variety. Also, types of Arabica are mixed, resulting in absolutely incredible bouquets.

There are Arabica varieties that are especially popular and are even considered elite, or “grand cru”, here is a list of some of them:

Thus, if you choose really high-quality Arabica beans, then even the most boring drink recipes will surprise you, and the preparation process will become an interesting journey into the world of aromas.

2. Robusta

The type of coffee that “stronger” coffee lovers prefer. It has more caffeine than Arabica, but less aroma, and, as a result, the rating is lower. Nevertheless, Robusta has its connoisseurs - after all, it can invigorate better than its “relative”. In percentage terms, beans from the Coffea canephora Pierre ex Froehn tree (i.e. Robusta) account for slightly less than 30% of coffee production.

Robusta loves a hot tropical climate, so it is grown in Africa (its homeland is the Congo River Basin), Brazil, Indonesia, and India. The tree is unpretentious, resistant to pests, precipitation and temperature changes, which cannot be said about Arabica.

Robusta blooms very interestingly - flowers with striped petals. The beans are smaller and rounder than Arabica beans, and there are two small spots on either side of the groove. The assortment of Robusta is not wide, and the main varieties are Kozhensis, Nanu, Quilu.

Robusta is rarely used in its pure form. But they are often mixed with Arabica to increase strength, which is why espresso recipes are almost impossible to do without Robusta. In addition, it produces a stable, dense foam. The ideal ratio of such blends (mixtures) in the world of coffee is considered to be 70% Arabica and 30% Robusta.

Liberica is used not only in natural coffee blends, but is also used to make instant coffee and add it to confectionery products for flavor.

4. Excelsa

Extraordinarily refined, aromatic and original coffee, very reminiscent of Arabica in taste, but the beans are larger. It is difficult to say what rating this type of coffee has, since, on the one hand, it is valued by producers, and on the other hand, it is grown in very small quantities due to the instability and unpredictability of harvests.

Breeders have still not been able to “tame” this plant. Accordingly, Excelsa is a very rare and expensive type of coffee.

It was opened in the Congo. The trees are distinguished by the highest height of all species - up to 20 m, while Arabica reaches 6 m. Excelsa is grown in India, Colombia, the Philippines, Vietnam, Venezuela and other hot countries.


Coffee is one of the most popular, but also very controversial drinks. Some believe that drinking beans is unhealthy, while others cannot live their lives without a cup of aromatic cappuccino or espresso in the morning.

We believe that in moderation, coffee does not harm the body, but, on the contrary, is beneficial and charges with positive emotions. We have compiled a guide to popular (and not so popular) types of coffee. Take note of unknown options and try them at your favorite coffee shop or cook them yourself!

Espresso

Espresso is the foundation and "Holy Grail" of the coffee world. To prepare this drink, hot water is forced under high pressure through a filter containing ground coffee beans. Dozens of other coffee drinks are prepared based on espresso.

Espresso is that same morning cup of lifesaver that perfectly invigorates and energizes you for exploits.

Ristretto

Or you can order a ristretto! It will invigorate you no worse. Ristretto is essentially the same espresso, but only with a richer and stronger taste. But in coffee shops, ristretto is served in even smaller quantities than espresso. As a rule, this coffee is prepared in a coffee machine. Italians especially adore him.

Americano

Espresso lovers are often upset that their coffee cups are only about a third full of their favorite drink. If they need a larger drink, they choose an Americano. It is made by taking one or two shots of espresso and adding more water. Typically, the amount of water used ranges from 30 to 470 milliliters.

Cappuccino

Cappuccino is one of the most popular types of coffee. This is an espresso-based drink with added milk. The barista whips the top layer of cappuccino into an even, glossy foam. It is customary to drink cappuccino without additional sweeteners, as milk softens the taste of caffeine and makes the drink gentle and interesting.

Latte

Lattes are an option for more selective and inventive coffee drinkers. It is in latte that a variety of syrups are often added: caramel, vanilla, pistachio, almond, bubble gum.

This is another coffee that uses milk to make it. The only difference is in proportions and technique. When making a latte, espresso is added to milk, and not vice versa, as is the case with cappuccino.

Rough coffee

Rough coffee is a drink consisting of espresso, liquid cream and vanilla sugar. In the process of preparing other drinks, milk or other additives are added to the finished coffee, but with raff coffee things are different. The cream is whipped together with the coffee. By the way, this drink was invented more than 20 years ago in the Moscow coffee shop Coffee Bean.

Flat white

Flat white is a fairly common, but not so popular type of coffee. It is prepared in most coffee shops, but visitors often choose more traditional options. And in vain.

Flat whites were invented in the 80s in Australia. This is coffee that consists of a double shot of espresso and steamed milk with a little foam.

Moccaccino

Moccaccino is often called "mocha". In fact, this is a special kind of latte. To make mocha, baristas additionally include chocolate in the list of ingredients. Moreover, it can be added in different forms: syrup, hot chocolate or cocoa powder.

Macchiato

Macchiato is still the same espresso, but with a special “milk mark”. How does it form on the surface of the drink? The frothed milk is not poured into the macchiato, but carefully placed in the center with a spoon. This is how the signature white circle with a brown espresso border is formed.

Glasse

Iced coffee does not have some complicated recipe that baristas have been polishing for years. The recipe appeared suddenly and is a kind of successful improvisation. Glasse is a type of iced coffee. During the preparation process, a scoop of creamy ice cream is added to the espresso.

Con panna

Con panna will be appreciated by true lovers of whipped cream. This coffee has plenty of them. Con panna is a classic espresso shot topped with a head of thick whipped cream. They are laid out so that an “appetizing” slide is formed.

Viennese coffee

Viennese coffee is like a real work of art. It consists of strong espresso coffee and a large amount of whipped cream, piled on top. Typically, Viennese coffee is decorated with coconut, cinnamon or cocoa powder or other sweets.

By the way, despite the fact that the Austrians are sure that they invented this drink, Viennese coffee takes its roots in Venice.

American style coffee

American coffee should not be confused with Americano. These are completely different drinks. In an Americano, water is added to the drink. When preparing an Americano, baristas do not create pressure conditions, but simply pour water through the coffee. The strength and concentration of the resulting coffee extract differs between the two drinks.