Uncooked: coffee internationally
Italy
Espresso: The Italian coffee classic is made from about seven grams of finely ground espresso coffee and 50 to 60 ml of liquid. The trademark of the espresso is the gold-colored, crushed crema, which crowns the drink and is served in a small cup made of thick porcelain.
His secret is the special way of preparation: Instead of having our coffee dribbled slowly through a filter like ours, steam is pressed through the coffee powder at high pressure.
Whether foamed, whisked, mixed or stunned (iced) - Espresso is available in many different variations. And since it has become fashionable to combine coffee à la USA with flavors, the selection in the coffee shops is huge. Here you will get to know the typical representatives:
cappuccino
Latte macchiato
Espr. Macchiato
Laccino
Cappuccino: The coffee with the hood. Espresso is prepared in a cappuccino cup. Then hot, frothy milk (espresso machine frother or milk frother) comes with a sweep, creating a white hood with the dark crema rim. On top is a touch of cocoa.
Americano: prolonged espresso with hot water.
Caffè amaretto: Cafè latte with almond syrup.
Caffè caramel: Caffè latte with caramel syrup.
Caffè freddo: served ice-cold and sweetened, mostly in a glass.
Latte macchiato: Milk coffee in three layers. It is prepared perfectly frothy creamy milk foam and filled in a tall glass. Carefully pour a hot, freshly prepared espresso into the milk froth at the edge of the glass. If the lower layer of milk foam is colder than the espresso, they separate three layers: milk, espresso and delicious milk foam.
Caffè latte: Espresso infused with hot milk. In contrast, foamed milk is used for the cappuccino.
Espresso macchiato: Little black man with the white spot: A (double) espresso gets a small dumpling of frothed milk on top.
Laccino: The new type of iced coffee: two cups of well-chilled espresso, 150 ml of whole milk, three tablespoons of cane sugar or syrup (such as vanilla, hazelnut, caramel, for example from DV7) and about ten ice cubes are whipped in a sturdy blender. Fill in a tall glass and drink immediately. Caffè mocca: Caffè mocca is made with cocoa and espresso in addition to milk, usually in a tall glass.
Caffè ristretto / Corto: the smallest representative of the espresso family. It is brewed with the same amount of ground espresso coffee as the classic espresso, but has only half the amount of liquid. The drink is particularly strong, very tasty and aromatic. Corretto: an espresso, "corrected" with a dash of grappa, cognac or even sambuca.
Austria
The Viennese and the coffee, that is a very special story: When the Turks were defeated in Vienna in 1683, sacked coffee beans should have been left behind as spoils by the victors. Mistakenly held for camel food, only knew a certain Georg Kolschitzky how to really deal with the brown beans and has therefore open at Stefansdom the first coffee shop. However, the "Turkish potion" only became really popular when it was refined with milk, cream or honey - freed from coffee grounds.
Typically Vienna: the one-horse
Mocha or black: Bean coffee with cream without milk. extended: Mocha with a lot of water. buggy: double mocha with a lot of whipped cream (cream). Brown / Gold: Black coffee, which gets a golden brown color by adding cream. Capuchin: The Vienna style cappuccino consists of espresso, heated milk and a whopping cream of whipped cream as a bonnet. Melange: Coffee with frothed or whipped milk plus chocolate flakes. Coffee runs:More milk than coffee (milk coffee). Kaisermelange: Black with egg yolk. Fiacre: double espresso with a lot of whipped cream, which is added to heated icing sugar and kirsch. There is a cherry on top.
France
Café au lait: The epitome of French coffee culture is the Café au lait - latte coffee served in a large bowl, the Bol. It is made with either an extended espresso, a double espresso or filter coffee and a lot of hot, sometimes foamed milk. Café noir: black coffee. Lungo: diluted with water. Café cream: with cream. Café Granite: strong, sweet coffee, first frozen then pounded and doused with mocha liquor. Café Orange: A mixture of whipped cream, orange liqueur and sugar, filled with hot coffee.
Portugal
Galao: actually espresso with sweetened condensed milk served in the glass. In Germany, it is usually a nonsweet espresso with foamed milk. galão escuro: more coffee than milk.galão claro: more milk than coffee meia de leite: Milk coffee, half milk, half coffee, served in a large cup.
Turkish coffee
Turkish mocha is prepared in Turkey in a copper pot, the "Ibrik" or "Cezve". For this, water and coffee powder are cooked together on the stove top. The coffee comes unfiltered in small cups or glasses and is enjoyed in small sips.
