66 Dishes

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.

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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.

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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.

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Kopi jahe

Coffee with ginger

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Kopi luwak

Kopi luwak is a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the asian palm civet (paradoxurus hermaphroditus). it is also called civet coffee. the cherries are fermented as they pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. asian palm civets are increasingly caught in the wild and traded for this purpose.kopi luwak is produced mainly on the indonesian islands of sumatra, java, bali, sulawesi, and in east timor. it is also widely gathered in the forest or produced in farms in the islands of the philippines, where the product is called kape motit in the cordillera region, kapé alamíd in tagalog areas, kapé melô or kapé musang in mindanao, and kahawa kubing in the sulu archipelago. weasel coffee is a loose english translation of its vietnamese name cà phê chồn. producers of the coffee beans argue that the process may improve coffee through two mechanisms: selection – civets choosing to eat only certain cherries, and digestion – biological or chemical mechanisms in the animals' digestive tracts altering the composition of the coffee cherries. the traditional method of collecting feces from wild asian palm civets has given way to an intensive farming method, in which the palm civets are kept in battery cages and are force-fed the cherries. this method of production has raised ethical concerns about the treatment of civets and the conditions they are made to live in, which include isolation, poor diet, small cages, and a high mortality rate.although kopi luwak is a form of processing rather than a variety of coffee, it has been called one of the most expensive coffees in the world, with retail prices reaching us$100 per kilogram for farmed beans and us$1,300 per kilogram for wild-collected beans.

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Kopi tubruk

Kopi tubruk is an indonesian-style coffee where fine coffee grounds are boiled along with solid sugar, resulting in a thick drink similar to turkish coffee. it is popular in bali and java. in bali, kopi tubruk is known by the name "kopi selem" which means black coffee.

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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.

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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.

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Liberica

Coffea liberica, commonly known as the liberian coffee, is a species of flowering plant in the family rubiaceae from which coffee is produced. it is native to western and central africa from liberia to uganda and angola, and has become naturalised in the philippines, indonesia, seychelles, the andaman & nicobar islands, and malaysia.

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Long black

A long black is a style of coffee commonly found in australia and new zealand. it is similar to an americano, but with a stronger aroma and taste.a long black is made by pouring a double-shot of espresso or ristretto over hot water. typically about 100 - 120 milliliters of water is used (3.5 - 4 ounces) but the measurement is considered to be flexible to individual taste. the smaller volume of water compared to an americano is responsible for its stronger taste. both retain the crema when brewed properly, though in the long black the crema will be more pronounced.

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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.

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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.

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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.

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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.

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Russian coffee

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

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Vietnamese iced coffee

Vietnamese iced coffee (vietnamese: cà phê đá, literally "iced coffee") is a traditional vietnamese coffee recipe. at its simplest, cà phê đá is made using medium to coarse ground dark roast vietnamese-grown coffee with a small metal vietnamese drip filter (phin cà phê). after the hot water is added, the drip filter releases drops of hot coffee slowly into a cup. this finished cup of hot coffee is then quickly poured into a glass full of ice making the finished vietnamese iced coffee. a popular way to drink vietnamese coffee is cà phê sữa đá, which is vietnamese iced coffee mixed with sweetened condensed milk. this is done by putting two to three teaspoons or more of sweetened condensed milk into the cup prior to the drip filter process.

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Kopi Arabika Gayo

Arabica coffee grown in sumatra, indonesia, the coffee varieties include ateng jaluk, borbor, p-88, s 795 and timtim

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Brem Cair

Rice wine

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Hatten

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Tuak

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. it is known by various names in different regions and is common in various parts of africa, the caribbean, south america, south asia, southeast asia and micronesia. palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.

Drink

Wine of the gods