Tuesday, November 22, 2011

11/23 National Espresso Day



By Diane Forrest,

A few weeks ago we had National Cappuccino day.  We learned that cappuccino is a coffee drink made with espresso and steamed milk and foam.  Espresso is the base for several coffee drinks, they are listed below.  Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee. Espresso is widely known throughout the world.  It is made by using a special machine, and rose in popularity in coffee houses across the US in the 1990's.

The espresso coffee machine was invented in Italy in 1901 by Luigi Bezzera in order to decrease his employees' coffee break time and increase their productivity. Bezzera's machine used steam pressure to force hot water through the ground coffee filters. This allowed coffee to be prepared quickly by the cup on demand and the resulting brew of coffee was also stronger in flavor and body.

Today is National Espresso Day.  Check the list below or just have a regular espresso, and enjoy a divine experience.

  • Affogato (It. "drowned"): Espresso served over gelato. Traditionally, vanilla is used, but some coffeehouses or customers use any flavor.
  • Americano ("American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I, who added hot water to dilute the strong taste of the traditional espresso. It is similar to a long black but with opposite order.
  • Antoccino ("priceless"): A single shot of espresso with the same quantity of steamed milk poured above it, served in a demitasse (espresso cup)
  • Bicerin ( "little glass"): Made of layers of espresso, drinking chocolate, and whole milk, invented and served in Turin.
  • Black eye: A cup of drip coffee with two shots of espresso in it (alternately a red-eye or shot in the dark).
  • Bombón (Sp. "confection"): Espresso served with condensed milk, served in Southeast Asia, Canary Islands, Cook Islands and Mainland Spain
  • Breve (It. "brief"): Espresso with half-and-half
  • Bucci Espresso served in Key West's Cuban cafes (sugar is always added; but may be added before or after brewing)
  • Café au lait (Fr. "coffee with milk"): Made by combining equal proportions of strongly brewed drip coffee and hot milk . In the United States, it is usually prepared instead with French press or drip coffee. (Very similar to "latte", see entry for lattes below)
  • Cafè Marocchino: Created in Turin, normally served in a small glass, this is a shot of espresso, a sprinkling of cocoa, frothed whole milk (about two tablespoons to bring to the brim of the glass), then a further sprinkling of cocoa is added on top.
  • Caffè Macchiato (It. "stained"): A small amount of milk or, sometimes, its foam is spooned onto the espresso, in Italy it further differentiates between caffè macchiato caldo (warm) and caffè macchiato freddo (cold), depending on the temperature of the milk being added; the cold version is gaining in popularity, as some people are not able to stand the rather hot temperature of caffè macchiato caldo, and therefore have to wait one or two minutes before being able to consume this version of the drink. The caffè macchiato is to be differentiated from the latte macchiato (described above). In France, it is known as a noisette.
  • Caffè Medici: A doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream, the drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
  • Caffè Tobio: Espresso with an equal amount of American coffee, similar to Americano or long black
  • Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam, often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes it is topped upon request with a light dusting of cocoa powder.
  • Carajillo: (Sp. slang for "nothing"): Espresso with a shot of brandy.
  • Con hielo (Sp. "with ice"): Espresso immediately poured over two ice cubes, it is preferred in Madrid during summer.
  • Corretto (It. "corrected"): coffee with a shot of liquor, usually grappa or brandy. Corretto is also the common Italian word for "spiked (with liquor)".
  • Cortado (Sp./Port. "cut"): Espresso "cut" with a small amount of warm milk
  • Cubano (Sp. "Cuban"): Sugar is added to the collection container before brewing for a sweet flavor, different from that if the sugar is added after brewing. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot. Sometimes called cafe tinto.
  • Doppio: (It. "Double") Double (2 US fluid ounces) shot of espresso.
  • Espresso con panna (It. "espresso with cream"): Espresso with whipped cream on top
  • Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam, very similar to "latte"
  • Frappe: Iced coffee topped with whipped cream and usually chocolate syrup (flavors varies)
  • Frappuccino: A type of espresso coffee blended with ice and milk, branded exclusively by Starbucks

  • Guillermo: Originally, one or two shots of hot espresso, poured over slices of lime it can also be served on ice, sometimes with a touch of milk.
  • Ice brewed: Brewed with chips or cubes of ice added to the basket, which results in more volume and creme. Originated on small, inexpensive espresso machines, the technique is useful on other machines to change depth of flavor and other characteristics.
  • Latte (It. "milk"): This term is an abbreviation of "caffellatte" (or caffè e latte), coffee and milk. An espresso-based drink with a volume of steamed milk, it is served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
  • Latte macchiato(It. "stained milk"): Essentially an inverted cafè latte, with the espresso poured on top of the milk, the latte macchiato is to be differentiated from the caffè macchiato (described above). In Spain, it is known as manchada, Spanish for stained (milk).
  • Long black: Similar to an Americano, but with the order reversed, the espresso is added to hot water.
  • Lungo (It. "long"): More water (about 1.5x volume) is let through the ground coffee, yielding a weaker taste (40 mL), also known as an allongé in French.
  • Marron (brown): Of Venezuelan etymology, it is an espresso with milk; it varies from marron claro (light brown) with more milk to marron oscuro (dark brown) with less milk.
  • Mocha: Normally a latte blended with chocolate, this is not to be confused with the region of Yemen or the coffee associated with that region (which is often seen as 1/2 of the blend mocha java).
  • Normale: A normal length shot, not ristretto or lungo, the term primarily is used to contrast with them.
  • Red eye: A cup of drip coffee with one shot of espresso in it
  • Ristretto (It. "restricted") or espresso corto (It. "short"): With less volume, it yields a stronger, sweeter taste (10–20 mL) (café serré or café court in French).
  • Caffe Shakerato: An espresso with sugar shaken together with ice in a cocktail shaker
  • Shot in the Dark: A cup of drip coffee with one shot of espresso in it. aka Canadiano.
  • Solo (It. "single"): Single (1 US fluid ounce) shot of espresso
  • Triple suicide A cup of drip coffee with three shot of espresso in it
  • Triplo or triple shot: Triple (3 US fluid ounces) shot of espresso; "triplo" is rare; "triple shot" is more common.
  • Turbo: A serving of brewed or iced coffee with a shot of espresso added, branded by Dunkin' Donuts.
  • Wiener Melange (German: "Viennese blend"): coffee with milk, it is similar to a cappuccino, but usually made with milder coffee (e.g. mocha), preferably caramelised.
  • Cafe Zorro: double espresso added to hot water. Ratio 1:1

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