63 Dishes

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Drink

Espresso con panna

Espresso con panna, which means "espresso with cream" in italian, is a single or double shot of espresso topped with whipped cream. in france and in the united kingdom it is known as café viennois. in northern continental europe, the term wiener melange refers to a different drink, made with foamed milk and having no whipped cream on top. in vienna, an espresso con panna is properly called a franziskaner, but ordering a wiener melange may sometimes yield the arrival of espresso con panna even in vienna. in france, café viennois refers to both an espresso con panna and a wiener melange. in australia, a similar drink may be called café vienna although espresso con panna will traditionally be in an espresso sized cup, whereas café vienna will be served in the same size as a latte. historically served in a demitasse cup, it is perhaps a more old fashioned drink than a latte or cappuccino, though still very popular, whichever name it receives, at coffeehouses in budapest and vienna.

Drink

Frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

Drink

French press

A french press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks. in 1923 ugo paolini, an italian, filed patent documents relating to a tomato juice separator and he developed the idea of making a coffee pot with a press action and a filter. he assigned his 1928 patent to italian designer attilio calimani and giulio moneta who filed it in 1929.

Drink

Iced coffee

Iced coffee is a coffee beverage served cold. it may be prepared either by brewing coffee normally (i.e. carafe, french press, etc.) and then serving it over ice or in cold milk, or by brewing the coffee cold. in hot brewing, sweeteners and flavoring may be added before cooling, as they dissolve faster. iced coffee can also be sweetened with pre-dissolved sugar in water. pre-packaged iced coffee is available as a grocery item in several countries, though without ice. iced coffee is also regularly available in most coffee shops. iced coffee is generally brewed at a higher strength than normal coffee, since it is diluted by the melting ice.

Drink

Indian filter coffee

Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the infusion obtained by percolation brewing of finely ground coffee powder in a traditional indian filter. internationally, the drink is referred to as madras filter coffee or south indian filter coffee to distinguish it from drip brew coffee, which is normally known as filter coffee.

Drink

Latte

Caffè latte (italian: [kafˌfɛ lˈlatte]), often shortened to just latte () in english, is a coffee beverage of italian origin made with espresso and steamed milk. variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai (spiced indian tea), mate, matcha, turmeric, or rooibos; other types of milk, such as soy milk or almond milk, are also used. the term comes from the italian caffellatte or caffè latte, from caffè e latte, literally "coffee and milk"; in english orthography either or both words sometimes have an accent on the final e (a hyperforeignism in the case of *latté, or to indicate it is pronounced, not the more-common silent final e of english). in northern europe and scandinavia, the term café au lait has traditionally been used for the combination of espresso and milk. in france, café latte is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in french called grand crème and in german milchkaffee or (in austria) wiener melange.

Drink

Latte macchiato

Latte macchiato (italian pronunciation: [ˈlatte makˈkjaːto]) is a coffee beverage; the name means stained or marked milk, which refers to the espresso stain on the milk used. it is a play on “espresso macchiato,” an espresso with a dollop or two of milk or cream.

Drink

Lungo

Lungo (italian for "long") is a coffee beverage made by using an espresso machine to make an italian-style coffee – short black (a single espresso shot) with more water (generally twice as much), resulting in a larger coffee, a lungo. a normal serving of espresso takes from 18 to 30 seconds to pull, and fills 25 to 60 millilitres, while a lungo may take up to a minute to pull, and might fill 130 to 170 millilitres. extraction time of the dose is determined by the variety of coffee beans (usually a blend of arabica and robusta), their grind and the pressure of the machine. it is usually brewed using an espresso machine but with two or three times the amount of water to the same weight of coffee to make a much longer drink.in french it is called café allongé.

Drink

Pumpkin spice latte

The pumpkin spice latte is a coffee drink made with a mix of traditional autumn spice flavors (cinnamon, nutmeg, and clove), steamed milk, espresso, and often sugar, topped with whipped cream and pumpkin pie spice. the beverage is most commonly associated with starbucks, which first offered the drink in 2003, and the season of fall. the popular flavor has inspired a wide range of product variations that appear on a seasonal basis.

Drink

Ristretto

Ristretto (italian pronunciation: [risˈtretto]) is a "short shot" (30 ml from a double basket) of a more highly concentrated espresso coffee. it is made with the same amount of ground coffee, but extracted with a finer grind (also in from 20 to 30 seconds) using half as much water. a normal short shot might look like a ristretto, but in reality, would only be a weaker, more diluted, shot. the opposite of a ristretto (which means in italian, "shortened, narrow") is a lungo ("long"), which is a double shot. the french call a ristretto a café serré. regardless of whether one uses a hand pressed machine or an automatic, a regular double shot is generally considered to be around 14–18 grams of ground coffee extracted into 60 ml (2 fl oz or two shot glasses). thus, a "double ristretto" consumes the same amount of coffee beans but fills only a single shot glass. coffee contains over a thousand aromatic compounds. a ristretto's chemical composition and taste differ from those of a full-length extraction for three reasons: more concentrated: the first part of any extraction is the most concentrated, its color typically lying between dark chocolate and umber, whereas the tail end of shots are much lighter, varying from the color of dark pumpkin pie to varying shades of tan (see photo, above right). this is an important factor when drinking straight espresso shots. different balance: different chemical compounds in ground coffee dissolve into hot water at different rates. a ristretto contains a greater relative proportion of faster extracting compounds, proportionally fewer of the compounds characteristic of over-extraction, and thus, a different balance. fewer total extracts: relative proportions aside, fewer total coffee compounds—caffeine being just one—are extracted into ristrettos versus full length shots. this is an important factor when diluting shots into water or milk.straight ristrettos—shots that are traditionally drunk from a demitasse and not diluted into a larger cup containing milk or water—could be described as bolder, fuller, with more body and less bitterness. these characteristics are usually attributed to espresso in general but are more pronounced in a ristretto. diluted into a cup of water (e.g. americano or long black) or milk (e.g. latte or cappuccino), ristrettos are less bitter and exhibit a more intense “espresso” character.

Drink

Robusta

Coffea canephora (syn. coffea robusta, commonly known as robusta coffee) is a species of coffee that has its origins in central and western sub-saharan africa. it is a species of flowering plant in the family rubiaceae. though widely known as coffea robusta, the plant is scientifically identified as coffea canephora, which has two main varieties, robusta and nganda.coffea robusta represents 43% of global coffee production, with coffea arabica constituting most of the remainder. there are several differences between the composition of coffee beans from c. arabica and c. robusta. beans from c. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to c. arabica beans.

Drink

Russian coffee

Espresso with vodka, may also be made with wine, liqueur, contains alcohol

Drink

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Drink

Masala chai

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Drink

Darjeeling tea

Darjeeling tea is a tea made from camellia sinensis var. sinensis that is grown and processed in the darjeeling or kalimpong districts in west bengal, india. since 2004, the term darjeeling tea has been a registered geographical indication referring to products produced on certain estates within darjeeling and kalimpong. the tea leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white and oolong teas. the tea leaves are harvested by plucking the plant's top two leaves and the bud, from march to november, a time span that is divided into four flushes. the first flush consists of the first few leaves grown after the plant's winter dormancy and produce a light floral tea with a slight astringency; this flush is also suitable for producing a white tea. second flush leaves are harvested after the plant has been attacked by a leafhopper and the camellia tortrix so that the leaves create a tea with a distinctive muscatel aroma. the warm and wet weather of monsoon flush rapidly produces leaves but they are less flavourful and often used for blending. the autumn flush produces teas similar, but more muted, to the second flush. tea plants were first planted in the darjeeling region in the mid-1800s. at the time, the british were seeking an alternative supply of tea apart from china and attempted growing the plant in several candidate areas in india. both the newly discovered assamica variety and the sinensis variety were planted but the sloped drainage, cool winters and cloud cover favoured var. sinensis. the british established numerous tea plantations, with the majority of workers being gorkhas and lepchas from nepal and sikkim. after independence, the estates were all subsequently sold to businesses in india and regulated under the laws of india. the soviet union replaced the british as the primary consumers of tea from darjeeling. as darjeeling tea gained a reputation for its distinctiveness and quality, it was marketed more to western europe with many estates acquiring organic, biodynamic and fairtrade certifications and the tea board of india pursuing authentication and international promotion of darjeeling teas.